5 in 1

I've kinda been slacking on posting this week & for that, I apologize.  We did have a pretty good line up for dinner this week though.  Monday was Pork Roast (my first pork roast, I might add) & it was phenomenal, as shown in my last post.  

Tuesday we had my own derivative of Crispy Baked Chicken Strips & Baked Potato Rounds (Chris thought these potatoes were great and demands them again soon). 

Wednesday we had Oven Baked Garlic Parmesan Chicken & Roasted Parmesan Potatoes (Chris absolutely LOVED these too.....he obviously loves a good potato...but who doesn't?!?).  I also made my first attempt at Red Velvet Chocolate Chip Cookies....I've tried twice now and have still been unsuccessful following the recipe to a T.  Oh well.....maybe I'll try again and the third time will be the charm.

Then on Saturday my favorite little man, Kaydon, came to stay the night.  

Here he is doing "acrobatics" with Uncle Chris

For dinner we had Herb Crusted Pork Chops with Kraft's Home Baked Mac & Cheese.  I'd like to add that Kaydon never even knew he liked pork chops until he ate them at my house.   

So.....ON TO THE FOOD!  :)

CRISPY BAKED CHICKEN STRIPS

Ingredients:

2 boneless, skinless chicken breasts cut into strips

2 cups Italian Style Bread Crumbs

1 tbsp Onion Powder

1 tsp Sage

1 tsp Thyme

1 tsp Rosemary

1 tbsp Ground Cumin

dash of salt

1 tsp pepper

1/2 cup Spicy Brown Mustard

Directions:

I combined all of the spices & bread crumbs in 1 bowl & put the mustard in a separate bowl.  

Next, I coated the chicken strips VERY WELL in the mustard.....

....before dredging in the bread crumb mixture.  If you look hard enough, I think you can see a strip in there.

Then place the tenders in a baking pan coated in olive oil & cook at 400 degrees for 30 mins.

BAKED POTATO ROUNDS

Ingredients:

3 russet potatoes, sliced with the handy, dandy slicer 

- it only took cutting my finger ONCE to go buy one

1/4 cup melted butter

salt & pepper to taste

2 tbsp Minced Garlic

1/2 cup Fake Bacon Bits (it's all I had on hand)

1 cup shredded Cheddar Cheese

Sour Cream to serve with potatoes

Directions:

Brush both sides of potato slices with butter & season with the salt, pepper & garlic then place on a parchment lined baking sheet.

Bake at 400 degrees for 30 mins turning halfway through.  When the potatoes are ready, top with Bacon & Cheese & cook for about 5 additional mins or until the cheese has melted. 

Both of Tuesday's final products -

OVEN BAKED GARLIC PARMESAN CHICKEN

Ingredients:

2 boneless, skinless Chicken Breasts

2 tsp Minced Garlic

1/4 cup Olive Oil

1/2 tsp All-Purpose Seasoning

1/4 cup Plain Bread Crumbs

1/4 cup Shredded Parmesan Cheese

Directions:

Combine Garlic, Olive Oil & Seasoning in small skillet & heat until garlic is browned.

Cut small slits diagonally down the length of each Chicken Breast

Place the Chicken Breasts in a bowl, pour the warmed Garlic, Oil & Seasoning over the top & set aside to marinate for a bit.

At this point, I started prepping my potatoes to be cooked so that my chicken could marinate.  

Mix the Bread Crumbs & Parmesan Cheese together in a bowl & coat each breast with the mixture.  Then place the chicken in a baking dish coated in non stick cooking spray.

Bake at 425 degrees for 25 minutes & then cook under the broiler for 5 mins to brown the tops.

ROASTED PARMESAN POTATOES

Ingredients:

3 Russet Potatoes

Butter

All-Purpose Season Salt

Shredded Parmesan Cheese

Directions:

Wash the potatoes and poke holes all around with a fork.  Cook in the microwave for 3 1/2 mins, flip over and cook for another 3 1/2 mins.  Cut each potato in half and then slice squares into each half ensuring you DO NOT cut through the skin.

Season each half with Butter, Parmesan Cheese & Season Salt and place on a foil lined baking sheet.

Broil until golden brown and VOILA!

I'm not gonna lie.....these were pretty dang good.  Definitely a must try for anyone that loves potatoes.

Both of Wednesday's final products -

HERB CRUSTED PORK CHOPS

Ingredients:

4 Boneless Pork Chops

Spicy Brown Mustard (I just squirted a line down each side of the chops and spread it around)

1/2 cup Italian Style Bread Crumbs

1 tbsp Italian Seasoning

1 tbsp Parsley

1/8 tsp Salt

1/8 tsp Pepper

1 tbsp Olive Oil

Directions:

Rub Mustard over both sides of the pork chops

Combine Bread Crumbs & Seasonings in a bowl & dredge pork chops in the mixture.

Preheat the oven to 450 degrees and place a foil lined baking sheet in the oven to warm.  While the oven is preheating, swirl the olive oil around to coat a skillet & heat over med-high heat.  Brown both sides of the chops.

Transfer the pork chops to the warmed baking sheet and cook for about 10 mins.  

Saturday's final product(s) - 

Kraft's Home Baked Mac & Cheese is definitely an easy favorite in this household!  

Welp, that's all of the homemade goodness we had this week.  I promise I won't slack so much from now on....of course, who doesn't like a post with 5 recipes in one though?!?  :)

Until next time.....

- Samantha