Tuesday, July 28, 2015

Funfetti Dip

Well this is just about the easiest thing you can throw together I tell ya what!

This is also not a cream cheese version of this dip, but I didn't feel like it was missing it. The texture reminds me of marshmallow creme a little, though. So I'm sure cream cheese would make it more "dip-ee." 

So fun for my girls to help put together! One thing to note is that we followed the recipe exactly, but we felt like it was just too thick with the cake mix flavor. So we added almost another 2 C of cool whip and that made it perfect!


What you will need:
  • 1 box funfetti cake mix
  • 2 C cool whip
  • 2 C plain yogurt
Directions:
  • Mix all three ingredients together and use your favorites to dip!

Sunday, July 19, 2015

Creamy Chicken Dumplings

They're technically called "Crescent Chicken" but I didn't feel like that had enough umph to it.

It all started when I had some chicken in the fridge ready to be used for Creamy Crock Pot Chicken and Broccoli. I went to get it in the crock pot and realized I had forgotten to get one of the ingredients at the store. No big deal except....

Except it was Sunday. 

I don't shop on Sundays. 

So off I went to Pinterest looking for a killer dinner that used chicken and whatever else I had in the kitchen. I stumbled across this recipe. I thought how easy! How yummy! How nice for my kids (my husband was out of town)! They just love those crescent roll things and I'm pretty sure they could be stuffed with straight up spinach and they'd be cool with it. 

It was just me and my two daughters eating and we ate all of them between the three of us. So comfortee and delicious. Mmm! I wish I had more now that I'm writing about them! I didn't have the jump sized crescent rolls, I just had regular. But they worked out fine!



What you will need:
  • Jumbo Crescent Rolls
  • Chicken, chopped (I had about 6 small tenderloins but a couple breasts will be great!)
  • 1 can cream of chicken soup
  • 1 empty can of cream of chicken soup filled with milk
  • Grated cheese
  • *Optional* Seasonings of your choice (I used salt, pepper and onion powder on my chicken and then added a bunch of pepper to the cream)
Directions:
  • Season and bake your chicken and chop it up
  • Turn oven to 350*
  • Combing and heat up soup and milk until it's thickened a bit (season if you'd like)
  • Fill your crescent rolls with the chicken and cheese and roll them up accordingly
  • Place the dumplings into a baking dish (I used an 8x8 since I had the smaller sized crescent rolls)
  • Pour the cream over the dumplings
  • Bake for about 30 minutes

    Wednesday, May 6, 2015

    Roasted Vegetables

    So I tried out a few different ways to roast vegetables since I'm pretty picky about the whole thing :). I eventually came up with this and to me it is PERFECT! I'm just now getting around to posting about it because every time I make it I end up eating all of it before I can snap a pic.

    But this time, I was making a huge amount so I could have it for the week along with some chicken for lunches (chicken at the bottom of the post).

    I have been completely forgetting to each lunch lately (perks of having 3 kids and one of them just 4 months old right?) so I figured it was time to do some make-ahead stuff! This is my favorite way for the veggies!


    What you will need:
    • Red potatoes, quartered
    • Asparagus
    • Broccoli, chopped
    • Green beans
    • Or whatever vegetables you like
    Directions:
    •  Preheat oven to 400*
    • Drizzle baking sheet with olive oil
    • Lay the potatoes on the baking sheet and roll around in the oil
    • Add whatever seasonings you like to the potatoes
    • Bake for 10 minutes
    • Add the rest of the vegetables onto the baking sheet
    • Season again and add a little more oil for the extra vegetables
    • Bake for another 25 minutes
    Here's my chicken! I just get a package of the chicken tenderloins (they come with about 20) and lay them out on a baking sheet. Add seasonings (I did different seasonings for each row) and bake at 375* for 25 minutes.

    Thursday, April 23, 2015

    Chicken Strips

    Have you ever been to Texas Roadhouse and wondered how they get their chicken strips to be all bumpy (or anywhere with bumpy chicken strips for that matter)? Cause I have. I love them! I've finally found a way using my trusty Pioneer Woman!



    What you will need:
    • Chicken tenderloins (I think I made around 20 and the flour/buttermilk called for was still plenty for that amount)
    • Buttermilk ( 1 1/2 C to soak the tenders and another 1/2 C or so for later)
    • 1 1/2 C flour
    • 2 T spices of your choice (original calls for 2-3 tsp Lawry's Seasoning Salt. We're a little freaky about flavor so we dumped in Lawry's, a Butt Rub and some Creole)
    • Enough oil to fill about an inch in a large cast Iron skillet or fryer of your choice
    Directions:
    • In a large bowl, soak the tenders in 1 1/2 C buttermilk for 20-25 minutes. It breaks down the chicken and makes 'em all nice and tendery
    • Meanwhile, in a 9x13" baking dish, dump 1 1/2 C flour and slowly drizzle in 1/2 C of buttermilk all around the flour while you do whisking motions with a fork. It will make some of the flour clumpy. You want it to be so that there's an even amount of dry flour and clumpy flour throughout the baking dish (IMPORTANT: You really want to use the 9x13" baking dish for this. I tried to use a bowl and it was much much harder!)
    • When the chicken tenders have soaked, start heating up your oil (you want it to around 375*)
    • Plop a few chicken tenders into the flour mixture and coat them. They will have clumps on them. You want this!
    • Place the chicken to the side like on a baking sheet or somewhere for them to sit while you're frying them up
    • Place a few at a time into the oil to fry each side (about 1 1/2 minutes per side)
    • Done!

    Saturday, April 18, 2015

    Eats of the Week

    Sunday
    Late Easter Dinner at my Mom and Dads. I brought:


    Monday
    Green beans



    Tuesday
    Corn


    Wedensday
    Freddy's 
    (My daughter's elementary school's fundraiser night!)

    Thursday

    Friday


    Saturday
    Leftovers

    Mashed Potatoes

    This is actually my husbands recipe! It is so important to have a great way to make your mashed potatoes. Everyone is different in how they like theirs, and the second we tasted these, we knew this was it. This was our favorite. Everyone that has had them has raved about them! I'm not sure why.....it's so simple. I don't know why this tiny combination makes them so much better. But it does! I get a little annoyed by mashed potato recipes that get a little over the top, so it's nice to have a simple way that makes a great difference!


    What you will need:
    • 6 large potatoes, peeled, rinsed and cubed (if you want to get particular, half Russet potatoes and half Yukon Gold is perfection)
    • Heavy Cream
    • 2 T butter
     Directions:
    • Boil your cubed potatoes until fork tender (about 20-30 minutes depending on how large your cubes are)
    • Drain the potatoes and dump them into a large bowl
    • Mashed the potatoes up a bit
    • Pour in some heavy cream a little at a time until it reaches the consistency you want
    • Add in the butter and mash 
    • Add salt & pepper to taste

    Spicy Roasted Chicken Legs

    Another Pioneer Woman Recipe. Can you blame me?! I'll be honest, though. This recipe was pretty delicious, however, all of the flavorings were on the skin on the outside and never really sunk into the chicken itself. So I'd adjust my tactics next time to fix that! My kids devoured these, though, so I guess it didn't really matter to them!

    What you will need:
    • 24 whole chicken legs (I think I used 18)
    • 2 sticks butter
    • 1 T of your favorite seasonings (I don't remember what I used, but I know I threw some garlic in there somewhere)
    • 1/2 C lemon juice
    Directions:
    • Preheat oven to 400*
    • Melt butter in sauce pan
    • Add lemon juice and seasonings to melted butter
    • Rinse and pat chicken legs dry
    • Using tongs, grab each leg and dunk it into the melted butter
    • Place chicken legs on foil lined baking sheet
    • Brush the chicken legs with more butter mixture
    • Bake for 30-40 minutes, basting once more half way through
    • Turn on the broiler for the last minute to get them nice and golden