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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

Insanely Good Lasagna Roll Ups

So in my latest veggie post about Asparagus, completely forgot to mention that spinach is another one of my most disliked vegetables.

I have noticed a number of ways to add spinach to a recipe, but none of them looked appealing to me until I spotted this spinach lasagna. 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

Directions

Preheat oven to 400 degrees. Line a 9×13 baking sheet with foil and lightly grease it with non-stick cooking spray.

Set aside.

1.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