Thursday, April 23, 2015

Coconut Milk Baked Chicken

Jana here with a new recipe we loved!  We eat chicken a couple times a week, and are always looking for new ways to try it. I love roasting chicken, and this was my first time to use my cast iron skillet in the oven. The chicken was moist and so flavorful!  This chicken would pair well with any veggies, and some rice or quinoa! I found inspiration for this recipe here.

Coconut Milk Baked Chicken

6 tablespoons canned coconut milk
1 tablespoon lemon juice (fresh or bottled)
2 tablespoons brown sugar
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds bone in chicken (skin on)

1. Preheat oven to 450 degrees.

2. Whisk together all ingredients (excluding chicken) until well combined. Toss chicken in mixture to coat.  Arrange in oven proof skillet or glass 9x13 dish.

3. Bake uncovered 30 minutes, or until chicken is done.


Thursday, April 16, 2015

Slow Cooker Chicken Curry

Jana here with a new recipe that my family really enjoyed!  I am trying to expand my culinary horizons, so I am challenging myself to cook one 'ethnic' meal per week. (this doesn't include Italian or Mexican, as I already cook plenty of that!)  After eating at an Indian restaurant recently, I discovered that I really enjoyed the flavors of the food we ordered!  This recipe is so delicious, and you can make it as spicy (or not!) as you prefer!   I found the recipe here, and followed it fairly closely.  I hope you'll give this a try, even if it's different from what you normally cook!

Slow Cooker Chicken Curry

1 pound boneless, skinless chicken breasts (or tenders)
1 medium onion, thinly sliced
15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 ounce can tomato sauce
2 tablespoons curry powder
1/2 teaspoon salt
cayenne powder (to taste)

1. In the bottom of the slow cooker, mix together the coconut milk, broth, tomato sauce, curry powder, salt, and cayenne.

2. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently toss ingredients to evenly coat.

3. Cook on low for 4-6 hours.  Serve over rice. (I found Basmati rice at my local store, and it was delicious!)


Friday, April 10, 2015

EASY Way to Cook/Peel Hard Boiled Eggs

Jana here to talk about boiled eggs. I recently read a magazine article about the best way to boil eggs. I told my husband that there seemed to be so many methods (cooking times, when to add the eggs in the water, etc) for cooking the perfect boiled egg!  Then I came across a post on The Prairie Homestead blog (a blog I highly recommend!) with a completely different method. And she said it would be easy to peel the eggs after they were boiled. I have tried some of the other suggested methods for this in the past (adding baking soda to the water, etc), without much success.  

The method is to steam the eggs!  The first time I tried it, and every time after, it has made me so happy to peel each egg in a matter of seconds!  The eggs look big chunks of the white of the egg taken off when it was hard to peel. The yolks are cooked perfectly and a pretty yellow color. I am SO pleased with this method!  It's my 'go to' now!

If you have a steamer basket, great!  But if not, you can set a metal colander in a larger pot for the same effect.  Fill the pot below your steamer basket about halfway with water. Set the steamer basket on top, and add the eggs. Cover with a lid, and get the water started boiling. Once it is boiling, you will want to steam the eggs for 20-22 minutes.

And this is what the results will look like!!

Monday, April 6, 2015

Giveaway Winners!

After using, I have generated the 6 winners of the Silicone Designs giveaway!

1. 12 Cup Muffin Pan - Cheryl Davis

2. Tongs with Stand - Diane Salter Shearer

3. Silicone Lids - Joyce Ging

4. Ice Cube Trays with Bonus Tong - Madeline B

5. Silicone Ice Pop Molds, Color - Donna Barton

6. Silicone Ice Pop Molds, Clear - Jordan Sowers

If you are one of the winners, please send your mailing address to: and Silicone Designs will mail your product to you!  Winners have 48 hours to respond. After that time frame, another winner will be chosen. 

Thank you for participating! 

Wednesday, April 1, 2015

Silicone Designs Review & GIVEAWAY!!

Jana here with an exciting post!  I have discovered a company that I am very happy to have found!  I received a silicone muffin pan and loaf pan as a gift for Christmas. I have owned a silicone muffin pan for awhile, but wanted a second one for double batches of muffins. The new one I got was from the company Silicone Designs. They sell their products through Amazon, which is how I discovered them!  After using the muffin pan, along with the national brand one I already owned, it was very obvious that the Silicone Designs product was far superior!  The silicone is much sturdier, making it less likely that your muffin batter will overflow as you are putting it in the oven. I also really like how easily silicone cleans after you have baked in it. I don't even have to use non stick spray or grease the muffin pans, and nothing ever sticks at all!  The muffins just pop right out of the pan and are good to go!

I contacted Silicone Designs to let them know how much I loved their product, and they sent me the above products to review. Not only that, but they offered a giveaway of 6 of their products!!  So 6 of you will get to try out these awesome products!

The blue ice cube trays you see above are really great. They are larger than a standard ice cube, so they are very versatile!  The packaging gives other ideas for use, such as baking cheesecake bites, or even making soap!

These silicone lids are so useful!  They are great for putting on bowls, pots, and pans. They are flexible, and suction onto the container you are using them on. They are also great to put over things when you are microwaving to keep them from splattering!

These kitchen tongs are great, and the feature I like the most is the stand!  This keeps the tongs from touching the surface they are on, which keeps everything cleaner. They are also very durable, and look great too!

The items included in the giveaway are as follows:

A.      12 Cup Muffin Pan
B.      Tongs with Stand
C.      Silicone Lids

The giveaway will be open until Monday, April 6th at 8 pm (CST).  I will use to go down the product list, and pick a winner for each item!  To enter, leave a comment telling us if you have used silicone bake ware before, and your email address so we can contact you if you win (mandatory). For additional entries, 'like' the Thrice the Spice Facebook page, share the giveaway on your Facebook page, and/or on Pinterest. Please leave a comment for each entry.
*If you are looking at our blog on your phone, and having trouble leaving comments, don't worry! This seems to be a common issue. If you are able to comment from a computer instead, that will be good!  If not, write me a message on Facebook and I will enter your comment on the blog! :)

Thursday, March 26, 2015

Stovetop Popcorn

Jana here with one of my family's favorite snacks!  Making popcorn on the stovetop is so fast (just as quick as the microwave variety), and is much healthier!  In my opinion, it also tastes MUCH better!  This is so simple, but I thought some of you might be interested in how to make popcorn this way!

Stovetop Popcorn

2-3 tablespoons oil (we use coconut, but other types may be used)
1/3 cup popcorn kernels

1. Heat the oil in a large skillet on high.  Place 2 kernels in the oil during this time, and listen for them to pop.  When they do, you're ready to put the other kernels in the pan!

2. Put the remaining popcorn kernels in the pan, and cover with a lid!

3. Allow the kernels to pop, listening carefully for when the popping slows. Remove from the heat once the popping is spaced out by a few seconds between each pop.

Season however you would like!  (season salt is good!)


Wednesday, March 11, 2015

Restaurant Style Salsa

Jana here with a salsa recipe that is a great addition to any Mexican meal!  I have made many different homemade salsas, but this is by far my favorite. It has a similar texture and taste as the ones they serve at our local Mexican restaurants. It is just spicy enough, but not overwhelmingly so. I got inspiration for this from the Pioneer Woman's cookbook.

Restaurant Style Salsa 

1 can whole tomatoes (with juice) or 1 quart canned garden tomatoes
2 cans (10 ounce) Rotel
1/2 onion, chopped
1 clove minced garlic
1 teaspoon lemon juice
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried cilantro
*one jalapeno finely chopped if you prefer more heat

Combine all ingredients in a blender or food processor. Pulse 5-10 times until you get the desired consistency. If the salsa looks too runny, I put it through a fine strainer to get some of the excess liquid out. Adjust seasonings as needed.  Refrigerate for at least an hour.


Thursday, March 5, 2015

Fresh Orange Muffins

Jana here with a new muffin recipe!  My six year old son likes helping in the kitchen, and loves to suggest new recipe ideas. Recently, he asked me if I could make some orange muffins soon. I love to bake muffins, and had never tried any orange ones so I was up for the challenge!  I followed a recipe I found on  This website, along with are great resources when you have an idea of something you want to bake, but want to read through ingredient lists and reviews. I loved that this recipe used fresh oranges, and the flavor is unbelievable!  The muffins are very moist, and the texture is awesome.  Another benefit is that the ingredient list is pretty short, so you can have these mixed up and ready to put in the oven in minutes!

Fresh Orange Muffins

2 medium sized oranges
1 large egg
1/2 cup butter, melted
1/2 teaspoon vanilla extract
1 3/4 cups all purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda

1. Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lightly greasing.

2. Squeeze the juice from one of the oranges until you have 1/2 cup. If you don't get quite this much from the orange, add water to make the total amount 1/2 cup.  (I did this, and the muffins were still so delicious!)

3. Cut the other orange into bite sized pieces (peel included, but make sure to remove any seeds!). Blend the orange pieces with the orange juice until pureed. (I used my immersion blender, and it worked very well)

4. Mix this puree with the egg and melted butter until well combined.

5. Add the dry ingredients, and mix until just combined.

6. Use batter to fill muffin cups 3/4 full. Bake for 20 minutes, or until a toothpick inserted comes out clean.


Wednesday, July 2, 2014

Savoring the Summer

In the spirit of savoring the summer, Thrice the Spice will be taking a temporary break from regular posting.  As much as we desire to feed our families well physically, that also extends to feeding their souls as well.  As we enjoy quality time with our kids during the long summer days we hope you'll feel free to browse the archives for some tasty treats to keep your family satisfied as well.

Monday, June 30, 2014

Whole Wheat Zucchini Bread

It's zucchini bread time of year, wahooo! Do you get as excited about this as I do?  Probably not.  But try this bread and you will, I can almost guarantee it!  We are already knee-deep in zucchini and I knew I wanted to make some delicious bread as a healthy alternative to having sweets in the house (I've almost gone a month without desserts!)  I started looking for a recipe to use and ended up adapting one to fit my needs.  Next time I plan on cutting out the sugar from the recipe completely and I still think it would be plenty sweet. 

Whole Wheat Zucchini Bread
1 and 1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 egg
1/3 cup EVOO
1/3 cup unsweetened applesauce
2 TB plain Greek yogurt
1/4 cup sugar *See note below*
2 TB honey
2 tsp vanilla
1 cup grated zucchini

In true Sara fashion, I dumped all of the ingredients into the mixer together and turned it on a high speed for a minute or two.  Next I turned it down to a medium speed until everything was well blended.  I then poured the batter into a bread pan I'd previously sprayed and cooked it on 350 degrees for about an hour and 15 minutes.  At close to an hour I checked on the bread and stuck a knife in the middle to see if it was still doughy. It was, so I continued to bake past an hour until the middle was solid. 

This bread was SO, so good.  Like fantastic!  I put a note next to the sugar because although I used 1/4 a cup (the original recipe called for 3/4-yikes!) I really felt like the sugar could have been left out altogether, and a couple extra TB's of honey used instead.