Garlic Lemon Chicken

Another crock pot recipe I tried in April for Garlic Lemon Chicken 

Ingredients:

2 boneless, skinless Chicken Breasts

1/4 cup Lemon Juice

1/4 cup Minced Garlic

2 tsp Seasoned Salt

5 dashes Louisiana Hot Sauce

1 cup White Cooking Wine

Directions:

Combine all ingredients in the crock pot & cook on Low for 5 hours, then switch the crock pot to High for about an hour or so.

The final product:

Until next time.....

-Samantha

3 Packet Pot Roast & Cheddar Potato Slices

Here is another crock pot recipe that I tried in April for 3 Packet Pot Roast.  This roast was A-MAZING.  I am not by any means going to try to pass it off as my own because, well, there really just is not any way to do it.  I used the exact same ingredients as she did.  Most of my crock pot recipes have derived from the same site that I found this one on.  Along with the roast, I made Cheddar Potato Slices derived from the Parmesan Potato Wedges on that page.  Cheddar & Parmesan, Wedges & Slices.....2 different things, you may say.....but those are only TWO ingredients out of this recipe. 

3 PACKET POT ROAST

Ingredients:

2 lb Chuck Roast

1 packet Grill Mates Peppercorn & Garlic

1 packet Ranch Dressing & Seasoning

1 packet Italian Dressing

3 cups Water

Directions:

Place your Roast in the crock pot.  Combine the 3 packets in a bowl & pour on top of the Roast.  Flip the Roast to cover it completely in the Seasonings and make sure you rub the Seasonings into the Roast also.  Add a cup of Water and cook on Low for 5 hours.  

Then (when you get home from work, as I did), add 2 more cups of water and switch the crock pot to High....this turned out to be about another hour while I was prepping & cooking our Potato Slices.

The Final Product:

Just like the Grill Mates packet says, YOU CAN SEE THE FLAVOR!  :)

Notes:

The recipe I copied says you can cook on High for 4-5 hours.  I am weird about leaving my crock pot on High while no one is home though AND the 5 hour mark would have left no extra time to make our side dish.

CHEDDAR POTATO SLICES

Ingredients:

3 Russet Potatoes, sliced

5 tbsp Vegetable Oil

2/3 cup Plain Bread Crumbs

1/2 cup Shredded Cheddar Cheese

1 tbsp Paprika (not pictured...see notes)

2 tsp Ground Mustard

3/4 tsp Garlic Powder

3/4 tsp Ground Thyme

1/4 tsp Cayenne

Directions:

Preheat the oven to 400 degrees F & place a foil lined baking sheet inside to preheat also.  Place your Potato Slices in a bowl with the Vegetable Oil & toss them until they are evenly coated.  Combine the remaining ingredients in a separate bowl & add to the Potatoes, tossing again to evenly coat.  Place the Potato Slices in a single layer on the baking sheet & bake for 25 mins.

The Final Product:

Notes:

I clearly did not realize I was snapping a pic of Parsley instead of Paprika.  I did not use Parsley in this recipe.  :)

These were all kinds of spicy, crispy goodness....we love spicy & crispy in our household.  

Until next time.....

-Samantha

Pizza Casserole & Homemade Baked Mozzarella Sticks

This is a recipe I tried back in March.  I made a Pizza Casserole & Homemade Baked Mozzarella Sticks.

PIZZA CASSEROLE

Ingredients:

1 lb Ground Beef (not pictured...I don't know why)

10 oz Meat flavored Pasta Sauce

1/2 lb Rotini, cooked & drained

Mozzarella Cheese (I shredded 3 String Cheese Sticks)

Pepperonis, to desired meatiness

Directions:

Brown Ground Beef until cooked all the way through then add Pasta Sauce & Rotini.  Transfer Beef to greased, round baking dish & cover with Mozzarella Cheese & Pepporinis.  Bake uncovered at 350 degrees F for 25 mins.

Notes:

I used lean Ground Beef so there was no reason to drain.  Less lean Beef will need to be drained BEFORE adding the Pasta Sauce.

HOMEMADE BAKED MOZZARELLA STICKS

Ingredients:

4 Egg Roll Wrappers, cut in half

4 String Cheese Sticks, cut in half

Olive Oil

Salt

Directions:

Place a piece of String Cheese near the bottom corner of one Egg Roll Wrapper.  Fold the bottom corner over the Cheese and roll up halfway.  Fold the sides towards the center over the Cheese.  Moisten remaining Wrapper with water and roll it up tight to seal.  Brush each Cheese Stick with Olive Oil & sprinkle with Salt.  

Bake on a foil lined baking sheet for 15 mins at 400 degrees F.  Flip & bake for 5 more mins.

Notes:

I followed the recipe's directions to a T (see link above) and well, some turned out wrapped to perfection & some did not.

Keep Egg Roll Wrappers covered with a moist paper towel while you're not rolling them.

It doesn't matter if they're homemade or frozen, the cheese always busts out the sides of my cheese sticks.  ::sigh::

The final products for the evening:

Mmmmmm Meaty Goodness!!!

Despite all the cheese that made it's way OUT of the sticks, there was still alot inside too.  :)

Y'ALL ENJOY!!!

Until next time.....

-Samantha

  

"OMG" Chicken & Chocolate PB Sandwich Cookies

Here's a recipe I tried for "OMG" Chicken served that night with Kraft's Home Baked Mac & Cheese & Chocolate PB Sandwich Cookies for dessert.

"OMG" CHICKEN

Ingredients:

2 boneless, skinless Chicken Breasts

1/4 cup Sour Cream

1/4 cup Parmesan Cheese

Italian Bread Crumbs

Directions:

Combine Sour Cream & Parmesan Cheese and spread a thick layer of the mixture over the top of the Chicken Breasts.  Sprinkle the tops of the covered Chicken Breasts with Italian Bread Crumbs, to taste.  

Bake on a foil lined baking sheet for 30 mins at 425 degrees F or until your breadcrumb crust is nice & toasty.


CHOCOLATE PB SANDWICH COOKIES


Ingredients:


16 Ritz Crackers
Peanut Butter
6 oz Chocolate

Directions:


Lay 8 Ritz Crackers out on a sheet of wax paper.  Place about a half of a spoonful of PB in the center of each Cracker 

& then place another Cracker on top.  Press down in the center of the top Cracker and the PB will spread evenly between the 2.  Melt your Chocolate in the microwave in a small bowl for about 30 seconds & stir.  Then heat for another 15 seconds until there are just a few chunks left.  Stir evenly to melt the remaining chunks.  Dunk your PB Crackers in the Chocolate until evenly covered and remove by lifting out of the bowl with a fork.  Hold the fork over the bowl until all extra Chocolate drippings have fallen off.  Place on the wax paper and allow to set for about an hour or so.


Notes:
My mistake was that I used too large of a bowl so I kept having to gather the chocolate back to the middle and spoon it over my PB Crackers.


These were much better after they were placed in the fridge for a bit.  Will definitely let them set in the fridge as opposed to the counter next time.




The final products for the night:


Man, I love Kraft's Home Baked Mac & Cheese

  

Y'ALL ENJOY!!!!


Until next time.....


-Samantha

Baked Crispy Chicken & Roasted Corn

This is a recipe I found for Baked Crispy Chicken & Roasted Corn.  Never in my life did I think that Instant Mashed Potatoes could be used for anything besides making quick, easy, fantastic Mashed Potatoes.  Mr. Food proved me wrong.

BAKED CRISPY CHICKEN

Ingredients:

2 boneless, skinless Chicken Breasts

1 Egg

5 tbsp Apple Cider Vinegar

1 tbsp Worcestershire Sauce

4 tsp Sriracha Sauce

2 tsp Onion Salt

2 tbsp Unsalted Butter

1 pkg Idahoan Instant Buttery Mashed Potatoes

Directions:

Combine Egg, Apple Cider Vinegar, Worcestershire Sauce, Sriracha Sauce & Onion Salt.  Place Chicken Breasts in a bowl and pour mixture over them.  Cover & marinate for 4 hours.  I came home at lunch to prep my Chicken for dinner that night.  

Preheat oven to 400 degrees F.  Melt Butter in your baking dish.  Place Instant Mashed Potato flakes in a shallow dish and roll Chicken Breasts in the flakes until WELL COATED.  Bake Chicken Breasts in your buttered dish for 25 mins, then flip & bake for another 30 mins or until the coating is golden brown.

ROASTED CORN

2 ears Corn

Butter

Pepper, to taste

1/4 cup Cream Cheese

3/4 cup Queso Fresco, crumbled

3 tsp Chili Powder

Directions:

Preheat oven to 400 degrees F.  Brush corn with Butter, sprinkle with Pepper & roast for 20 mins.  Brush each ear with Cream Cheese & sprinkle with Queso Fresco & Chili Powder, pressing it into the Corn to stick.

The final products:

Notes:

The Instant Mashed Potato flakes as a crispy crust on the Chicken was a FANTASTIC IDEA!  :)

Until next time.....

-Samantha

Homemade Strawberry Banana Popsicles

It's been about a month since my last post....and for that, I apologize.  We've had a lot going on.  The Girls being the Girls, my dad came to visit, transferring all of my photos from the old computer to the new one....and on top of that, I haven't had much time to cook.  I'm going to try a different format for my recipes that I think will make for easier finding of specific things.  Meal by meal as opposed to everything for the week in one post.  ENJOY!  

I tried my hand at homemade Strawberry Banana Popsicles

Ingredients:

1 Banana

1/2 cup Milk

1/4 cup Vanilla Yogurt

7 Strawberries

1 tsp Vanilla

Directions:

Slice your bananas & strawberries.  Place all ingredients in the blender and Liquify to the desired consistency.

Split between 5 dixie cups (or small popsicle molds, if you have those on hand)

Freeze for about an hour and a half & then place your popsicle sticks in the middle of each cup.  Freeze for another few hours (ours froze overnight)

The final product:

Notes:

- These could have used a little more Strawberry

- The dixie cups were the perfect size for a small healthy snack

Until next time......

-Samantha