Crispy Cheddar Chicken

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

Recipe from adapted from Jamie cookes it up via What's Cookin' Chicago via Pinterest

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers, I used seasoned bread crumbs since that's what I had.

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

black pepper to taste.

1. Cut each chicken breast into 3 large chunks
2. Grind up ritz crackers in food processor or just go walk to the panty and get some bread crumbs.
3. Pour milk, chees and cracker/bread crumbs into 3 separate pans.   Season the bread crumbs with salt and pepper.
4. Line a pan with tin foil or spray with oil.
5. Dip Chicken into milk, then cheese.  You will have to press the cheese into the chicken with your fingers and some will fall off when you dip the chicken into the crumbs. 
6. Then place in preped pan.
7. By the time you dip all the chicken into the crumbs, it will be full of cheese....Feel free to put that anywhere you think the chicken could use it!
8. Sprinkle parsley over pan of chicken.
9. Cover and back at 400 for 35 min.  Remove cover and bake 10 more minutes.
10. In pan, combine soup, sour cream and butter.   Whisk over med high heat till hot.
11. Serve over chicken!

Comments on original recipe suggested 

I used the Roasted Vegetable Ritz crackers (YUM!), Monterey Jack with a bit of parmesan, and buttermilk to dip them into. I omitted the salt and pepper because the flavored crackers added tons of flavor. Instead of the creamy soup 'gravy' I opted for some JARRED (gasp! lol) garlic alfredo sauce and boiled up some Ziti pasta and slathered it over the chicken and the pasta. YUM YUM! Thanks for a great and EASY idea! 

Use parm cheese, mix egg with milk, pound chicken to even size thickness...

Hilda Padron's Chicken and Rice

In my last ward, (Killeen 3rd!) I met a wonderful woman named Hilda Padron.   She brought this dish over when I was sick and then showed me how to make it.   It was the first time I had ever fried rice!   But all being said and done, this is a pretty versitile and thrify recipe...freezes okay too.

Hilda Padron's Chicken and Rice

All measurements are approximate

• 1 1/2 cups rice
• 3 1/2 cups water
• 1 Tablespoon tomato bouilion (in Mexican isle)
• 5 drumsticks or leftover chicken/turkey, cooked and shredded
• 2 cups frozen mixed veggies, cooked and drained (or fresh, chopped and cooked)
• Mayonaise
• Cheese, Monterey Jack or Cheddar

Fry rice in pan till all grains are white.  Add water, bring to boil and simmer.   Add tomato bouilion.  The rice will be done when the water is gone and the rice cracks in the middle (add more water as needed)

Mix shredded chicken, drained veggies with just enough mayo to coat.  

In 8x10 pan or 2 loaf pans, layer rice, cheese, then chicken mixture, cheese and more rice...you can add more cheese on top just becuase cheese is good!

Cover and bake in 350 degree oven for 25 minutes, till cheese is melted.

Pumpkin Pie Dip

This recipe was a BIG hit at Melissa's surprise Goodbye/birthday party.  Super easy and quick too!  I served it with gingersnaps and green apples....yum!

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground ginger
• 1 cup frozen whipped cream, thawed
• Gingersnap cookies, apples, or cinnamon graham cracker sticks

Directions

1. 1In a large bowl, beat cream cheese and powdered sugar until smooth.
2. 2Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
3. 3Fold in the thawed whipped cream.
4. 4Serve with green apples, graham cracker sticks, or gingersnaps.
5. 5Store in refrigerator.

Cherry Cheese Danish

Cherry Cheese Danish

Here's a ridiculously easy recipe for a danish that will knock your socks off. Really, it's made with all pre-packaged goods, but it tastes deliciously homemade. And, truthfully, why slave over making your own dough and cooking down your fruit if you can make it like this and it tastes just as good?

Right. That's what I said.

So, one day, when nobody is expecting it, throw one of these together. Your family will appreciate it.

8oz package of cream cheese (softened)
3T sugar
1t vanilla extract
1C cherry pie filling (I use an entire 21oz can 'cause I'm a rule breaker like that)
1 tube Pillsbury Crescent Rolls
3T sugar in the raw

Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and coat with non-stick spray.  (or stoneware)

In a small bowl, combine softened cream cheese and 3T sugar until light and fluffy. (I do this by hand. Too early for appliances that make that much noise, and if your cream cheese is soft, it's no big deal).  Set aside.

Unroll the dough on your prepared baking sheet and gently press into a roughly 13 x 7 inch rectangle.

Spoon the cream cheese lengthwise down the center third of the dough. Next, spoon the pie filling on top of the cream cheese.

On each side of the dough (the long side), make cuts about 1 inch apart, going from the outer edge of the dough toward the center of the filling. Next fold opposite strips of the dough over the filling in a criss-cross pattern to create a braided appearance. Seal the ends so that the filling doesn't leak out (I never leave enough room between the edge of the dough and the start of the filling - so plan ahead!) Sprinkle the raw sugar on top.

Bake for 22 - 24 minutes in the preheated oven. The dough should be golden brown. Remove from oven and let it cool for about 10 - 15 minutes before cutting (if you can wait that long). Enjoy!

Recipe thanks to Lettuce Pray 

GRILLED BALSAMIC – GARLIC CRUSTED PORK

GRILLED BALSAMIC – GARLIC CRUSTED PORK TENDERLOIN

*note: This also works with other cuts of pork...but if your kids don't love garlic, make sure there are no pieces stuck to the meat when serving.  I love garlic but since I served this with garlicy fried rice and asparagus, my kids ate the asparagus first and avoided the garlicy parts.



Grilled Balsamic – Garlic Crusted Pork Tenderloin

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe courtesy of kitchen confidante

Tortellini Spinach Bake in Creamy Lemon Sauce

As the weather heats up in Arizona, I find myself craving citrus fruits, lighter salads, fresh fruits and veggies....and so forth

So when I saw blah blah spinach blah blah lemon sauce, I perked up.   That sounds light and delicious and perfect for summer.

But then I saw the bacon....

I knew Matt would be intrigued.

It turns out that it was less "light and summery" and more comfort food.  But I digress.   All that I care about was that it was 1- a hit.   My kids ooohed and ahhed, but only after they finished 1/2 the bowl.  2-It was a great dish to make ahead and heat up for after church.  Perfect!  My kids are usually ravenous by the time they make it home.  We leave at 11 for the 1130 service, but don't get home till 3:30.  Serious starvation is about to happen by then.

I confess that I used more bacon than required.  As I mentioned, Matt loves bacon.   Plus we had a 1/2 lb in the fridge that needed to be used up since we are leaving for 2 weeks.

I also used cream instead of just milk.   Another case of using it up...but it wasn't much.  

I also doubled the garlic.  I love garlic.  My kids do too!

The red pepper flakes were tempered by the creamy sauce, so definitely feel free to use more! We are not spicy eaters (at least the kids are not) and it was mild with 1/4 tsp.

I didn't measure the lemon zest or juice....I like lemon too!  I just used it all.

I could throw in a bit more spinach too.....up the healthy part....

If you are in a hurry because blood sugar is low...you can nuke it for faster consumption!

Anyway, here is another hit from Our Best Bites.

Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

And all the credit goes to....

I can't believe I lost this-Double Chocolate Cherry Oatmeal Cookies

This was based off of an Epicurious recipe that I doctored years ago. I can't find it, so I am posting the original inspiration so I have a starting point when I work on this again later.

As per the original recipe...

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

I never did the chocolate drizzle OR the white chocolate chips.

I think I used applesauce + whole wheat flour to make it healthier.

I also used a package of chocolate pudding mix to help keep it moist.

I also used more cranberries, (dried if fresh are not available) and less chocolate. Just semisweet instead of the milk and white.... 1 cup cranberries? 1/2 cup chips? hmmmm.


It was a bit dry and not oatmeal-y enough....so next time, use these adjustments (based on a standby oatmeal)...

1/2 cup butter + 1/2 cup applesauce
1/2 cup sugar? maybe 3/4 cups? brown and white, each
2 eggs?
1 tsp vanilla or 2?

double cinnamon?

increase oatmeal to 3 cups
1 1/2 cups whole wheat flour
pudding mix, small
1 tsp soda
1 tsp salt
2 cups of chips/cranberries total.

OH YEAH! SOAK the cranberries in hot water before using them if dry.

bake 350 for 16 min or 375 for 10


butter gives it more of a crisp, margarine makes it softer. The pudding keeps it moist, so ...

pudding + margarine=cake-like
pudding + butter = soft inside, slight crisp outside.

pudding + applesauce for 1/2 the butter = cakelike with very little crisp outside.