Monthly Archives: June 2016

Potato Chip Chicken Tenders

 This past week I was in a small town called Weimar, Texas. While I was there, I had the pleasure of dog sitting for a whole week for my Aunt and Grandparents. I had a fantastic time! 😀 While there I too picked out fourteen recipes and several more today, I want to cook and blog about within the next couple weeks after recently realizing that I only need thirty-nine more posts to make it to one hundred.

So to start this fun challenge of reaching 100 posts, I want to show you a very simple and quick recipe using Lay’s Wavy Hickory BBQ, which not only has their own seasoning but also has a little extra crunch because of the wavy style. However, if you’re not a BBQ fanatic, feel free to replace it with a different potato chip flavor like Lay’s Kettle Cooked Maui Onion or Lay’s Wavy Roasted Garlic and Sea Salt.

What is your favorite potato chip flavor?

 

Baked Potato Chip Chicken Tenders

Ingredients

2 lbs chicken tenders (Rinsed and pat dry)

2 1/2 C. (2 regular size bags) LAY’S Wavy Hickory BBQ Chips 

1 C. sour cream 

One large egg

1/2 tsp kosher salt

1/2 tsp. ground pepper

Directions

Preheat the oven to 400º F

1. Line a baking sheet with foil and spray it with non-stick cooking spray. Set aside. Next, crush the chips into crumbs leaving the bag somewhat open to let air out and smashing the chips in the bag using a meat mallet and or you can use a food processor. Toss the chip crumbs into a shallow bowl.

2. Combine the sour cream, egg, salt and pepper in another large shallow bowl until mixed well. Dredge the chicken in the sour cream blend, let any extra sour cream drip off and then press the chicken strips into the chip bits. Place on the previously prepared baking sheet. Repeat with the leftover chicken.

3. Then bake in the oven for eighteen to twenty-five minutes or until the chicken reaches an internal temperature of 165 degrees and the outside crust has started to brown. Let cool and serve with your preferred dipping sauce.

 

Thank you very much for reading!

Coming up next week

Parmesan Pork Chops Veggie Medley

Crockpot Apple BBQ Pork Tenderloin and Garlic Parmesan Yellow Squash Chips

Philly Cheese Meatloaf and Baked Zucchini Fries

 

Source: Eat the love

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Rocky Road Milkshake

Do you love milkshakes? Lol, I know I do! They are one of the easiest and delectable desserts on the planet. You never need more than a few of ingredients, and they only take a few minutes to make. My preferred flavors are cookies and cream and chocolate.

However, I wanted to try the flavor Rocky Road. And since I recently learned from Google that National Rocky Road day is on June 2nd and understand that I’m somewhat late. I still wanted to honor this national food holiday by making a Rocky Road milkshake. And I am happy that I did because Rocky Road is my new favorite.

Here’s how to make your own.

 

Rocky Road milkshake

Ingredients:

3 Tbsp. Nestle Carnation Malted Milk
1/2 tsp. vanilla extract
3/4 C. cup milk
2 C. rocky road ice cream

Optional:
toasted marshmallow sprinkles
Whipped cream
Chocolate syrup

Instructions:

Combine all ingredients in a blender and or a milkshake maker and mix until the desired consistency is reached (only took about thirty seconds in my blender, but each mixer is a little different).

Not a huge rocky road enthusiast? No worries, the ice cream flavor can easily be changed out for any type you love…cookies and cream, strawberry, vanilla, mint chocolate chip, you name it. I have a strange feeling I’ll be experimenting with more than a few of these flavors over the summer. What about you?

And if you are milkshake fanatic, what’s your favorite flavor?

Source Paper and Stitch 

 

No bake energy bites

I want to share with you a recipe that I don’t usually prepare. But, I do plan on making this real soon 🙂 My sister will occasionally make these very yummy, filling and incredibly addicting energy bites. These guys will make the perfect snack before and after workouts, games, road trips and just pretty much any time of day munchie. The recipe is super easy to make, made with wholesome ingredients, and they taste like no bake cookies!

No bake energy bites

INGREDIENTS

1 C. (dry) oatmeal
2/3 C. toasted coconut flakes
1/2 C. peanut butter
1/2 C. ground flax seed
1/2 C. semisweet chocolate chips (or vegan chocolate chips)
1/3 C. honey or agave nectar
1 Tbsp. Chia seeds (optional)
1 tsp. vanilla extract

DIRECTIONS

1. Combine all ingredients together in a medium mixing dish until blended well. (Or if you get tired of using a spoon, just use your hands. My sister does!) Next, cover and place in the fridge, let it chill in there for half an hour.* Remove the bowl from the refrigerator.

2. Then form the mixture into balls of any size you would like. Enjoy! Eat as many as you want. I will eat about three lol. Store any remaining leftovers in an airtight container and keep refrigerated for up to 1 week. Makes about twenty to twenty-five.

Note: If you are allergic to peanuts, feel free to replace them with any other varieties of nut butter, like almond butter, sunflower seed butter, cashew butter.

Recipe adapted from Gimme Some Oven

Baked Garlic Cheddar Chicken

I had a bit of a challenging time with this recipe. How was it difficult you might ask??? Well because I wasn’t paying attention and didn’t read the instructions thoroughly like I regularly do and ran into a few roadblocks. However, on the sunny side, everything turned out perfectly fine lol. 🙂

This cheddar chicken is so tasty that when you bite into one, you’ll send your taste buds into a frenzy.

Baked Garlic Cheddar Chicken

Ingredients

1⁄2 C. butter
4 garlic cloves, minced
3⁄4 C. Progresso dry bread crumbs, plus more for the baking dish (Italian seasoned)
1⁄2 C. parmesan cheese, freshly grated
1 1⁄2 C. cheddar cheese, shredded
1⁄4 tsp. dried parsley
1⁄4 tsp. dried oregano
1⁄4 tsp. ground black pepper
1⁄8 tsp. salt
8 boneless, skinless chicken breast

Directions

Preheat oven to 350 degrees F.

1. Grease a 13 x 9-inch baking sheet and line it with foil.
And cover the bottom with a thin layer of bread crumbs.
Over low heat melt the butter in a small saucepan and cook garlic until tender, about 5 minutes. Remove from heat and pour the garlic butter into a shallow dish. Set aside. 

2. Rinse and pat dry chicken. Next place chicken on a clean surface and pound it until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. In another shallow dish, combine together bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Soak each chicken breast in garlic butter to coat, then press into the breadcrumb mixture.

3. Place coated chicken breasts in a prepared baking dish. Drizzle with any remaining butter and sprinkle with any remaining bread crumb mixture. Bake for thirty minutes or until chicken is no longer pink and juices run clear.

Source: Kitchme 

Green bean & Cherry tomato medley

I remember I already told you about me disliking tomatoes, but here’s something odd about me; I love eating cherry tomatoes. But, absolutely will not eat the ones that you put on sandwiches and burgers. Okay so, yeah maybe I like tomatoes to a certain point. Although, I really do not know why, though, perhaps it’s because cherry tomatoes are sweeter than the regular ones. However, green beans and I are best buddies lol. I know it’s very early, but maybe I will teach you how to make green bean casserole for Thanksgiving or Christmas.

Anyways lol. Since my appreciation for a variety of veggies is slowly improving, I thought I would give this Green Bean with cherry tomatoes a try. It was excellent, and it’s easy to assemble. If you don’t have the fresh vegetables on hand, you can easily change with canned goods.

Green beans with cherry tomatoes

Ingredients

Water (Just enough to barely cover the beans)
1 1⁄2 lbs green beans fresh or frozen
1 Tbsp. butter
3⁄4 tsp. garlic salt
1 Tbsp. sugar
1⁄2 tsp. basil
1/8 tsp. salt
1/4 tsp. pepper
1⁄2 pt. cherry tomatoes

Directions

1. Toss green beans in a medium saucepan and fill it with water. Cook over medium heat for about five-ten minutes or until they are tender. Remove from heat and drain. Set aside. Cut cherry tomatoes in half. Set aside

2. In a large frying pan, melt butter and add garlic salt, sugar, basil, salt, and pepper. Next, add cherry tomatoes and cook, stirring until barely soft and heated, but not squishy. Then add the drained beans and mix well.

Source: Food.com

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Crockpot Baked Potato soup

As some of you probably already know, I am a soup fanatic. One of my all-time favorites is Loaded Baked Potato Soup. I enjoy it so much that whenever my family and I go out to eat to one of our preferred restaurants Panera Bread, I order it regularly lol sometimes with a soup bread bowl. It’s so creamy and delicious!! However, I’m going to have to acknowledge that it doesn’t beat homemade.

This Crockpot Baked Potato Soup is savory, filling and relatively easy to prepare. My family and I enjoyed it!

Crockpot Loaded Baked Potato Soup

Ingredients

Six large potatoes

1 large onion

1 qt. of chicken broth

three garlic cloves

1/4 C. butter

1/4 tsp. salt

1/2 tsp. pepper or more to taste

1 C. Half-and-Half or 2% milk

1 C. shredded sharp cheddar cheese

Optional:

Bacon
Chives
Sour cream
Cheese
Crackers

Directions

1. Peel and cut all six potatoes into cubes. Next, dice onion, and garlic using a food processor and or a knife. Next, combine in your crockpot the potatoes, garlic, onion, salt, pepper, chicken broth, and butter. Stir well. Save the milk and cheese for later.

2. Cook on HIGH for four hours or on LOW for eight hours. (potatoes should be soft) About an hour before serving mash the potatoes until coarsely chopped and soup is slightly thickened. Next, stir in milk and cheese. Garnish with toppings.

Notes: I understand some of you might be dreading of doing the slow, and time-consuming process of peeling and cutting the potatoes into cubes. Either because your schedule might be jammed packed with stuff. If so, peel and cut the taters into cubes the night before and put them in an airtight container and place them in the fridge. And or for those of you who find it more challenging, please be patient with yourself. You can do it! 🙂

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion

Spinach lasagna

Ha, so in my latest veggie post about Asparagus, I completely forgot to mention that spinach is another one of my most detested vegetables. And I have noticed several recipes that include spinach in numerous of ways, however, the one that caught my eye the most was this spinach lasagna, so I tried it…and I LOVED it! I enjoy this recipe because it is superb! In fact, it’s so good that when I took a bite I honestly almost forgot I was eating spinach lol.

This is a simple dinner that can be made for a weeknight meal and or a party. Also, the amazing thing about this recipe is that you have the choice of personalizing it. If you’re like me, for example, and don’t prefer spinach then add a pound of ground turkey or beef instead. But, please do not feel restricted to any set of ingredients, try a variety of healthy ingredients to make it your own. 🙂 

[Tweet “Hey @CharlieBrown you’ll love these easy to make spinach #lasagna roll ups! #recipe #recipes #dinner”]

Spinach Lasagna Rollups

Ingredients

One pound lasagna noodles
15 oz. Ricotta cheese
1 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
One egg
10 Oz. Frozen spinach
2 1/2 C. marinara sauce
1/2 tsp. pepper
1 Tbsp. Salt (for cooking the noodles + 1/4 tsp. For the spinach mixture)
non-stick cooking spray

Instructions

Preheat oven to 400 degrees

1. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray. Set aside. Next, heat a big pot of water with a tablespoon of salt. When it gets to a full boil, Combine the lasagna noodles and cook until al dente (soft but not mushy… about twelve-fifteen minutes). When they are finished cooking, drain using a colander.

2. While the noodles are boiling, make the filling. Defrost the bag of frozen spinach in the microwave and then squeeze out as much excess water as possible. Mix the spinach in a medium-sized bowl with the ricotta, mozzarella, Parmesan, egg, freshly grated pepper and salt. Stir well until combined.

3. On a clean surface, lay out a sheet of wax paper and place a few noodles on it. Then, put a few tablespoons of the spinach mixture on each noodle. And using a spatula and or basting brush spread to coat from side to side. *Do not worry if the filling is not thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles*. 🙂

4. Roll the noodles up and place them in the previously prepared baking sheet. Keep redoing the same method until there is no more filling left. (there may be some noodles left over, these are “backups” in case any of the others rip during assembly).

5. Pour the marinara sauce over the folded noodles making sure to coat them entirely The sauce will prevent the noodles from drying out and soft while baking. Cover the dish with foil and bake for thirty minutes. Enjoy!!! 🙂

Tip on easing your stress with cooking: To help keep my fear levels down while I’m cooking, I dig listening to music and drink coffee lol. 😀

Recipe adapted from Kicking it with Kelly

 

Fancy Macaroni

I know that Sundays are typically not my blogging time, but I thought I’d share with you an amazing and incredibly creamy Fancy Macaroni & Cheese recipe created by one of my favorite chefs (Ree Drummond). You also might know her as The Pioneer Women that is featured on the Food Network Channel. And today the dish was prepared by my extremely sweet sister (Caylee).

Macaroni & Cheese has always been a childhood favorite of mine and not to mention it’s true comfort food. I can honestly say that this version to the favorite classic entree made it 1000x more heavenly lol. Thanks to The Pioneer Women.

Fancy Macaroni & Cheese

Ingredients

4 C. Macaroni
8 Tbsp. Salted Butter
Two whole Medium Onions, Cut In Half And Sliced Thin
Ten slices Regular Bacon
1 Tbsp. Bacon Grease (reserved From Bacon Slices)
1/4 C. All-purpose Flour
2 C. 2% Milk
1/2 C. Half-and-half
Two whole Egg Yolks, Beaten
1/8 tsp. salt
1/8 tsp. Pepper
1/2 C. Grated Gruyere Cheese
1/2 C. Grated Fontina Cheese
1/2 C. Grated Parmigiano Reggiano Cheese
4 oz. Chevre (Soft Goat Cheese)

INSTRUCTIONS

1. Preheat oven to 350 degrees. While the oven is heating up, line a baking sheet with foil and set aside. Next, In a large pot boil water and cook the macaroni for half the time of the package instructions. Drain and set aside. In a pan fry the bacon until slightly cooked, but not overly, crispy. Drain on a paper towel. Reserve grease.

2. In another pan, melt four tablespoons of butter and then saute onions over medium-low heat for ten to twelve minutes, or until golden brown and soft. Set aside.

3. In a medium pot, melt four tablespoons of butter (and add one tablespoon of the reserved bacon grease for good measure!). Add in flour and whisk to combine. Cook, constantly stirring, over medium heat for one minute. Pour in milk and half & half, then cook for three to five minutes or until heavy. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

4. Mix egg yolks and drop 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Empty egg mixture into sauce and cook for another minute. Next, add the cheeses and stir until melted. Add onions and bacon and stir. Taste for spices and continue to add more salt if needed. Then add cooked macaroni and stir to coat. Pour into previously prepared baking dish and bake for fifteen to twenty minutes or until sizzling and hot.

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Recipe adapted from The Pioneer Women

 

Buffalo Chicken Burgers

Okay so, I know I might sound like a pansy for saying this lol, but cooking food on the grill is not my thing at the moment. Why you might ask??? because of a few reasons: 1. Since I’m not an expert at cooking yet the intensity of the heat from the grill makes me nervous. 2. Texas is already starting to get super hot, and so I don’t prefer sweating and grilling in the heat. Haha! 😀

However, I thankfully didn’t have actually to work with grill thanks to my sweet dad and brother. Lol, all I had to do was follow this delicious and not to mention my new favorite Buffalo Chicken Burger recipe, and they had to do the grillin.

I’m confident that with the combination of Buffalo chicken wings and burgers into this one mouth-watering burger will become your new Buffalo-flavored favorite as well. And oh with the bonus of no messy fingers! 😀

Buffalo Chicken Burgers

Ingredients

1 lb. ground chicken
1/4 C. Frank’s Buffalo Sauce
1/2 C. Chopped carrot
One Celery Stalk Chopped
One tsp. Garlic powder
One tsp. Onion powder
One Tbsp. dried parsley leaves
One Tbsp. dried chives
1/2 C. panko bread crumbs
1/3 C. Mayo

Optional:

lettuce
Creamy Blue Cheese Sauce and or
Ranch dressing
Hamburger bun brand of your choice

Instructions

1. In a large mixing bowl combine the chicken, mayo, buffalo sauce, carrot, celery, garlic powder, onion powder, dried, parsley, dried chives and bread crumbs. Stir well. Next, place the bowl in the refrigerator for thirty minutes.

2. Heat your grill (or grill pan) over medium-high heat.
Take the bowl out from the refrigerator, divide the meat into parts, and shape the mixture into patties. Cook the burgers for about five minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.

3. After they finish cooking serve them with buns and or just the patty itself then top it with Creamy Blue Cheese Sauce and or
Ranch dressing. Enjoy! 😀

Recommendation: If you don’t prefer working with the grill, like as I am, you can use a Cast Iron Grill Pan instead. And just cook with it on the stove like you would do with any other ordinary skillet/pan.

Recipe adapted from:

Bobbi’s Kozy Kitchen

Coming up next week

Spinach Lasagna Rollups

Baked Garlic Cheddar Chicken   Side Dish Green beans with cherry tomatoes

Crockpot Loaded Baked Potato Soup

Fun & unwinding recipe is: It’s a surprise!

 

Lol, that’s all for me tonight. Thank you so much for reading! Have a great weekend and God Bless!

Crockpot Frito Pie

I’m happy to be sharing with you a recipe I prepared today, that’s not on Pinterest (well besides the salmon cake sandwiches), but other than that, all of the 51 recipes I have made came from Pinterest. Lol, as you can tell, I’m addicted to the social media site. You are probably thinking geez girl, have you ever thought of picking up a thing called a cookbook and or why do you oppose to using one?

To clarify your thoughts yes, of course, I actually have convinced myself to use one haha, 😀 and no I don’t have anything against using cookbooks it’s just that since I’m social media geek, I’ve realized I have a huge habit of depending on Pinterest for my cooking inspiration lol. However, for those of you who often prefer working with cookbooks instead of social media, I support you 100% all the way. 🙂 🙂

Furthermore, like I said earlier, I decided to do something a little different in using an actual cookbook instead of my regular go-to spot.
I found this Crockpot Frito Pie recipe in an all crockpot recipe cookbook (in which of course, I certainly will be using more frequently) that was given to me last Christmas from my Aunt.

Now onto finally talking about today’s recipe; Whenever I think about Frito Pie, my mouth begins to go crazy for it. And evidently here’s why: it’s somewhat messy, fun to eat, Crunchy, Salty chips smothered in all sorts of tasty additions… there’s just no WAY to go wrong with this family-friendly favorite.

Do you have a favorite cookbook?

Crockpot Frito Pie

Ingredients

1 lb ground turkey or beef

1/2 sweet onion

1 can stewed tomatoes

1 package of chili seasoning

Fritos

Optional:

Sour Cream

Shredded cheese

Black olives

Directions:

1. Chop an onion using either a knife and or a food processor. Next, pour a few drops of olive oil into a large skillet along with the onion and meat. Cook over medium-high heat. And cook until it’s no longer pink. Drain grease.

2. Throw in meat and onion mixture into a 4-qt slow cooker. Next, combine the stewed tomatoes, pork and beans, and the chili seasoning. Stir well. Cover and cook on LOW for 4-6 hours.

3. After finished cooking, place Fritos in the bottom of a bowl, cover with chili and add toppings. Yummoelicious! 😀

Cooking tip: If you have sensitive eyes and always end up crying cutting up an onion I recommend wearing goggles lol. You will look funny but trust me it helps. 🙂

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion

Quote of the day:

“I never met a meal I didn’t like!”

~ Miss Piggy