Sunday, May 31, 2015

Menu for June 1 to June 7

The last week of school!!!

B- Cereal
L- Egg Salad
D- Cashew Chicken and Fried Rice

B- Muffins
L- Leftovers
D- Taco Salad, Corn, and Spanish Rice

B- Eggs and Bacon
L- Chicken Bites and Fruit
D- Crispy Cheddar Chicken, Broccoli Salad, Pretzel Rolls and ?

B- Pancakes
L- Cheese Quesadillas
D- Lasagna Grilled Cheese Sandwich (NR) and Salad

Friday (Last Day of School!!!)
B- Doughnuts
L- Dairy Queen, we are celebrating!
D- Sandwiches and Chips

B- Chocolate Chip Pancakes
L- ?
D- Ranch Chicken Club Roll Ups (NR)

B- Cinnamon Rolls
L- Out
D- Leftovers

Thursday, May 28, 2015

Toffee Pecan Caramel Pound Cake

Every Wednesday we have friends over for dinner, it has become a set date on the calendar.  Even the kids know that on Wednesday's the Nall's will be eating with us.  I love it, one of my favorite things in the world is to cook for other people. 
Yesterday we had this cake for dessert and it was delicious.  The inside was nice and moist and the outside was drizzled with one of my favorite foodie things, caramel.  I absolutely LOVE caramel it jazzed this pound cake up just enough to make it perfect. 
1-1/2 cups unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8 oz. bag of toffee bits
1 cup pecans, chopped
nonstick cooking spray
1 recipe Easy Creamy Caramel Sauce ( I just melted some caramel squares with some whipping cream)
Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside.
Set aside.
Beat the butter until creamy then add sugars, beating until fluffy.
Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined.
Stir in toffee bits and pecans then spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes.
You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
Let cake cool in pan for 10 minutes.
Remove from pan, and let cool completely on a wire rack.
Spoon caramel over cake and devour.
*My bundt pan is one of those silicon molds and while I love it I think it is slightly smaller than most pans, it took significantly longer for my cake to cook.
*I added a little toffee and pecans on to the caramel sauce over the top just to give it a little more presentation wise.
Raegan Mirick's photo.
The picture doesn't do the cake justice.

Tuesday, May 26, 2015

Beer Cheese Chicken Pretzel Sliders

Here in Texas it has been raining... for a few months...  I feel like we might never see the sun again.  Anyway since it was Memorial Day I needed some type of bbq dish.  I made these sliders added some potato salad and corn on the cob and we were good to go. 

This was a really great and easy meal, everyone liked it except my pickiest eater.  I think next time I would add some house seasoning to the cheese sauce just to give it a little something extra. 

1 pound chicken breasts
12 ounces beer
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper

For the cheese sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup beer
1/2 cup milk
8 ounces freshly grated cheddar
2 tablespoons chopped chives (Didn't use)

For serving:
pretzel rolls (homemade or store bought)
dijon mustard
Place the chicken, beer, garlic, salt, and beer in the slow cooker and cook on low heat for 8 hours or high heat for 4 hours.
When done, shred the chicken with two forks.
Meat should shred easily.
To prepare the cheese sauce, melt the butter in a medium sauce pan over medium heat.
Whisk in the flour and cook for 2 minutes.
Whisk in the beer and milk and continue cooking and whisking until the sauce is smooth and thick, about 5 minutes.
Turn heat to low and add the cheese, a small handful at a time, stirring until melted before adding the next handful.
Stir in the chives.
To serve, warm the pretzel buns in the oven.
Split and spread one side with mustard.
Top with the chicken and cheese mixture.
Raegan Mirick's photo.
Raegan Mirick's photo.

Monday, May 25, 2015

Menu for 5-25 to 5-31

B- Doughnuts (leftover from the weekend)
L- Hot Dogs (yep those are leftovers too)
D- Beer Cheese Chicken Pretzel Sliders (NR) and Corn on Cob

B- Pancakes
L- Mini Pizzas
D- Tomato Basil Soup

B- Eggs and Bacon
L- Fried Egg Sandwich
D- Meatloaf,  Twice Baked Potatoes, Florets with Cheese Sauce, Homemade Bread

B- ?
L- Egg Salad
D- Taco Goyo (My amazing husband knew I was stressed and took us to eat)

B- Crock Pot Cinnamon Roll Casserole (NR)
L- Chicken Bites and Berries
D- Roast, Potatoes and Carrots

Saturday (Dance Recital... I will be there all day)
B- Cereal
L- Leftovers
D- Hamburgers, Chips and Corn on Cob (I will prep the meat and hubby can fix it)

B- Breakfast Casserole
L- Kid's Graduation Party
D- Leftovers

Sunday, May 24, 2015

Memorial Day Hot Dog Bar

This year for our annual Memorial Day party I decided to keep things simple and instead of me making a TON of different dishes we are doing a hot dog bar.  Below is a list of some of the things we had our friends sign up to bring.

Sour Cream
Cheddar Cheese
Feta Cheese
Cheese Sauce
Cole Slaw
Corn On Cob
Macaroni/Pasta Salad
Potato Salad
Deviled Eggs
Sweet Tea
Unsweet Tea
Dr Pepper
Diet Dr Pepper
Water Bottles
Raegan Mirick's photo.

We also had a ton of water toys set up and I spent three hours blowing up 450+ water balloons.  By the time I was done I was soaked, which was fine because all the kids (and a few adults) had a blast throwing them at each other. 

About halfway through the party a storm rolled in and the rain poured and there was crazy lightning for about 30 minutes, we took that time to eat and set up some card tables and played a few games.  As soon as the storm passed the kiddos were all outside again.  We have a great backyard and everyone seemed to have a blast.

The best part, for our dogs, was that there were a few hot dogs leftover!

Raegan Mirick's photo.

Thursday, May 21, 2015

Vanilla Fruit Salad

Tonight we had company coming over so I made this to go along with the rice krispies I made for the kiddos.  I was incredibly sad when my daughter spit it out and my husband said it was ok but had a really weird after taste.  I was so glad that they were here to try it before I put it out for the guests.  Such a sad day when that much fruit is wasted. 

3 to 4 cups fruit (I used 1 1/2 cups sliced strawberries,  1 cup grapes, 1/2 cup blueberries, 1/2 cup pineapple)
1 to 2 tablespoons instant vanilla pudding mix
about 2 tablespoons lemon or lime juice, optional
1/2 teaspoon vanilla extract, optional (Didn't use this)
1/2 teaspoon almond extract, optional
Add fruit to a large bowl.
Sprinkle with 1 to 2 tablespoons instant pudding mix powder and toss to combine.
Over time, the natural fruit juices moisten the pudding powder. Or help it along with a splash of water.
Optionally add lemon or lime juice for a tangier fruit salad and toss to combine.
Optionally add vanilla or almond extract, or both, and toss to combine.
Serve immediately, or cover and refrigerate for up to 24 hours before serving.

Tuesday, May 19, 2015

One Sheet Pan Roasted Garlic-Parmesan Chicken Tenders and Green Beans

This dish was heavenly, I absolutely LOVED the flavors.  I did alter it quite a bit from the original recipe I had found but that is just because of our preferences.  Hubby declared that this has made it onto his top five favorite meals.  Too make the meal complete I made Artisan bread and rice pilaf and we were all stuffed by the end of dinner!

1 1/4 lbs boneless skinless chicken breasts, sliced into 1 1/4-inch thick strips
1/2 cup Italian bread crumbs
1/4 cup + 2 Tbsp slightly packed, finely grated parmesan cheese
Salt and freshly ground black pepper
5 Tbsp olive oil, divided
1 Tbsp house seasoning
1 lb fresh green beans, tops trimmed
Preheat oven to 400 degrees.
Line a large rimmed baking sheet with parchment paper.
In a shallow dish whisk together bread crumbs, parmesan, house seasoning, and season with salt and pepper to taste.
Add 4 Tbsp olive oil to a separate shallow dish.
Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.
Transfer to one side of the baking sheet.
Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet.
Spread remaining bread crumbs over tops of chicken and gently press.
On opposite side of baking dish, toss green beans with 1 Tbsp olive oil.
Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.
Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender.
Serve warm, garnish chicken with fresh parsley if desired.
Raegan Mirick's photo.
I adapted this recipe from:

Sunday, May 17, 2015

Grilled Cheese Bacon Crescent Squares

Made these for life group at church this morning and they were all gone so I assume they were good, I didn't get a chance to try one.  Before you make these make sure to read my notes at the bottom.

2 cans of crescent rolls
Velveeta cheese - sliced (or substitute your favorite cheese)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)
Preheat your oven to 375 degrees.
Spray a baking sheet with non-stick cooking spray.
Lightly flour your work surface if you don't want any crescent roll stickage.
Unroll one can of crescent rolls on your work surface.
Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer) & then add your layer of bacon.
Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.
Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it.
You want all the cut seams to be touching so that your cheese doesn't leak out.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned.
Remove from the oven & cool on a wire rack for 3-5 minutes before digging in.
The crescent squares will pull right apart.
Serve & enjoy!
*I added scrambled eggs to mine.
*I tried cutting mine before baking and it was not pretty, I recommend cutting into squares after they come out of the oven... much easier.
Raegan Mirick's photo.

Saturday, May 16, 2015

Menu for 5-18 to 5-24

B- Doughnuts
L- Cheese Quesadillas
D- One Pan Garlic Parmesan Chicken and Veggies (NR), Artisan Bread, and Rice Pilaf

B- Chocolate Chip Pancakes
L- Mini Pizzas
D- Italian Beef Patties with Creamy Balsamic Sauce, Rolls, Roasted Broccoli, and Balsamic Pasta Salad

B- Eggs, Bacon, and Home Fries (NR)
L- Chicken Bites and Carrots
D- Slow Cooker Chicken Cordon Bleu (NR), Lemon Potatoes, and Green Beans

B- Crock Pot Cinnamon Roll Casserole (NR)
L- Sandwiches and Fruit
D- Dinner at Summit Club

B- Lemon Bread (NR)
L- Leftovers
D- Beer Cheese Chicken Sliders (NR)

B- Grilled Cheese Bacon Crescent Squares (NR)
L- Nachos
D- Memorial Day Party

B- Breakfast Casserole
L- Roast, Potatoes, Carrots, Homemade Bread
D- Leftovers

Thursday, May 14, 2015

American Wife by Taya Kyle

So I know that this is a food blog, but since it is my blog I can really talk about whatever I want.  ;-)  Today I finished a book that had me crying like a baby and a few pages later had me laughing.  If you get the chance read American Wife by Taya Kyle, it is AMAZING. 

I love that it gives her perspective on things that her husband Chris talks about in American Sniper, another one of my favorite books.  It also goes into great detail about her process with grief and how she is handling everything that has been thrown her way.  It talks about the two lawsuits, her husbands death, the movie and digging herself out of the trenches. 

The book gives a real and raw look into what her life has been like with one of America's heroes and what it is now like with out him.  Taya Kyle is a wonderful example of grace, love and patriotism.  I love that she works so hard to make sure her husband is honored even after his death.

If you haven't picked up on it yet I am fairly conservative in my values and honestly enjoy books like this.  Here are a few of my other favorites: American Sniper, Decision Points, And the Good News Is, and  Obama Diaries.  These are all good reads and if you haven't already make sure you check out Matt Walsh's blog. 

Wednesday, May 13, 2015

Wayne's Beef Macaroni and Cheese

This was ok as written, but slightly dry.  I think with a few changes it could be great.  Next time I plan on using a can of spaghetti sauce as opposed to the crushed tomatoes and I think that will help a bit.  I also loved the hint of cumin in this dish it really built the flavors up.
1 -pound box elbow macaroni
2 tablespoons vegetable oil (I used butter)
2 cups chopped green bell pepper (I didn't use)
2 cups chopped onion (I used 1 tb onion powder)
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper (I used 1 tb house seasoning)
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside.
Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. (Since I used powder I cooked it and then removed it till the ground beef was brown then added it back in)
Add the ground beef and saute until browned.
Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.
In a large bowl, combine the macaroni and the beef mixture.
Spread this mixture into a 9 by 13-inch baking dish.
Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Raegan Mirick's photo.

Monday, May 11, 2015

It's Official I am on BlogHer

See that link up there, know what it means? It means that I was accepted on BlogHer! Pretty exciting day for me and my little blog. Have a blessed day.

Sunday, May 10, 2015

Lemon Meringue Pie

Delicious and refreshing, but tart!

Crust:1 9" baked pie crust. (Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)

1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt
1 1/4 cups boiling water

4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar*
Cake crumbs, cake donut crumbs or bread crumbs (optional)

*omit if beating in a copper bowl.

In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water.
Whisk until starch has dissolved and the mixture is thoroughly combined.
Whisk in the boiling water and then place the sauce pan over medium-high heat.
Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon.
Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently. (I pull the mixture off the heat at 155°F, however if you do not have or wish to use a thermometer the "up to one minute" rule will keep you within the gelatinization temperature range for this starch.)
Immediately pour the filling into your prepared pie crust.
If doing a hot filling meringue* immediately top with your pre-prepared meringue and bake according to the instructions below. If opting for a cold filling*, allow the filling to cool completely and then transfer to the refrigerator.

Preheat your oven to 350°F and set a rack near the bottom of your oven.
Combine the cornstarch and water and then place over medium high heat stirring constantly until it has thickened into a gel (about two minutes) and set aside.
In a large bowl, lightly beat the egg whites and cream of tartar to dissolve.
Begin beating on medium-low speed until foamy and begin slowly sprinkling the sugar in while beating, giving the sugar time to dissolve (this is very important).
Continue to beat on medium speed until stiff glossy peaks form.
Then add the corn starch gel and beat to combine.
Sprinkle either your chilled or freshly poured piping hot pie with crumbs (if using) and then apply a large dollop of meringue.
Spread the meringue to the edges of the pie, taking care not to disturb the crumbs.
Seal the pie completely by pressing the meringue against the crust.
Add the remaining meringue and fluff (or smooth) with a spatula in such a way that pleases your own personal aesthetics.

Raegan Mirick's photo.
Raegan Mirick's photo.

Saturday, May 9, 2015

May 11 to May 17

This week is slightly difficult to plan, my men are taking their guys only camping trip so Belly and I will be alone... I don't really plan on making a big meal just for the two of us!

B- Chocolate Chip Croissants
L- Pizza Bites
D- Potato Soup

B- Cereal
L- Cheese Quesadillas
D- Wayne's Beef Macaroni (NR) and French Bread

B- Muffins
L- Fried Egg Sandwich
D- Sizzling Chicken, Broccoli Rice Casserole, and Biscuits

B- Doughnuts
L- Leftovers
D- Cheeseburger Flat Bread Melts, Potato Salad, and Corn

B- French Toast Pancakes (NR)
L- Tacos
D- Boys are Going Camping

Saturday (Boys Camping)
B- Cheesy Baked Egg Toast (NR)
L- Egg Salad
D- Girl's Night Out

Sunday (Boys Coming Home)
B- Breakfast Casserole
L- Cheesy Chicken and Potatoes
D- Leftovers

Lemon Sugar Hand Scrub

I love that the kiddos could get involved with this and make it for some special ladies for teacher appreciation week.  All of the teachers really seemed to love this, I had a few ask for the recipe so here it is!

Begin my mixing
2 1/2 Cups of Sugar
1 Cup of Extra Virgin Olive Oil
Add in 4 Tablespoons of Lemon Juice {or scented essential oils to your liking}.

This mixture will make enough to fill a 12oz. Mason Jar {and you’ll have just enough left over to clean your hands afterwards too}
Mix really well until a gritty paste forms and spoon into a glass container. {make sure your container has a lid that seals}

* I added a capful of lemon extract to help it smell more lemony and less oily.

Raegan Mirick's photo.
Raegan Mirick's photo.

Friday, May 8, 2015

Teacher Appreciation Week

This week was teacher appreciation week so I make it a point to have a surprise for the kid's teachers every day.  We have been extremely blessed with such wonderful teachers and we want to make sure they know they are loved.  Everyday they teach my kids, love my kids and help to mold their little personalities and they don't get paid near enough to do it. 

So here is a list of what we did throughout the week
Monday- Cinnamon Bread

Raegan Mirick's photo.

Books A Million Gift Cards

Lemon Sugar Hand Scrub (kids made it)

Raegan Mirick's photo.

Hobby Lobby Gift Cards


Raegan Mirick's photo.

Maybe this will give you a few ideas for next year and remember to spoil your kids teachers all year not just during TAW!

Thursday, May 7, 2015

Copy Cat Olive Garden Dressing

AMAZING!  Sadly I forgot to take a picture.

1 packet  Italian Dressing Mix
3/4 cup oil (vegetable/canola)
1/4 cup olive oil
1 Tablespoon mayonnaise
1/3 cup  white vinegar
1/4 cup water
1/2 tsp sugar
1/2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
OPTIONAL: 1/4 cup shredded or grated Romano & Parmesan cheese to sprinkle on top of your salad

Using a whisk or dressing mixer, mix all ingredients until thoroughly combined.
Refrigerate for at least an hour to marinate flavors.
Use right away, or can be stored in and airtight container, in the refrigerator for about 3 weeks.

Wednesday, May 6, 2015

Mexican Street Corn

Hubby approved, kids not so much... My husband absolutely loved this corn the kids were not fans of it sadly.
4 large ears corn
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 teaspoons chile powder
4 tablespoons fresh cilantro, minced, optional
1 lime, cut into four wedges
Preheat oven to 400 degrees F.
Brush corn lightly with butter and sprinkle with salt and pepper.
Roast 20-25 minutes. Alternately you can grill or boil it.
Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, chile powder and cilantro, if using, pressing it onto the corn to help it stick.
Sprinkle with salt and pepper.
Serve with lime wedges.
 Mexican Street Corn - a friend told me about buying this from vendor carts in Cali and I didn't believe her. She did say it was amazing.

Raegan Mirick's photo.

Tuesday, May 5, 2015

Bacon Double Cheeseburger Stuffed Meatloaf

This was good however hubby and I agree that my other meatloaf recipe is better (Meatloaf Muffins).  I think if I added the cheese into the middle, of it we would really be rocking.  I think the mustard in the sauce, on my previous meatloaf, is better than on this recipe. 

The instructions for how to do the bacon were confusing to me so I just laid three strips over the top.  You all may be smarter than me but I was short on time and just figured it would get the same effect... 

1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked

Preheat oven to 350°F.
In a large bowl combine beef, bread crumbs and milk. 
Pouring milk directly over bread crumbs. 
Add 2 tablespoons ketchup, Worcestershire and steak seasoning.
Set aside.
In a small bowl, crack egg and beat it slightly. 
Add egg to large bowl with meat mixture.
Combine well with hands, do not overwork the meat mixture.
Gently press meatloaf into bowl and divide in half. 
Place first half into 7x10” baking dish and form into a flat meatloaf 
Gently press the center in to create a rim around the outside of the meatloaf. 
Add shredded cheese into the center of the meatloaf. 
Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. 
Set on top and press the sides together to seal in the cheese. 
Form into a loaf shape about 1½ - 2” tall.
(You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.) 
Set meatloaf aside.
In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. 
Mix well with a fork. 
Apply glaze evenly all over your meatloaf (except the bottom). 
Arrange bacon slices over the top of the meatloaf. 
Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. 
Arrange remaining bacon over the top. 
Tuck the ends of the bacon under the meatloaf (this prevents curling).
Place meatloaf in the oven and bake until bacon is crispy, about 1 hour. 
Remove from oven. 
Allow to rest uncovered for 20 minutes. 
Serve and enjoy!

Raegan Mirick's photo.

Monday, May 4, 2015

Oven Baked Mashed Potato Cakes

These potatoes were the hit at dinner tonight!  I didn't have a ring mold so I just kind of plopped them on the baking sheet and they turned out fine.  We all enjoyed them although for some reason my oldest thought it was chicken so when he took a bite he was slightly surprised...

1 3/4 lbs (800g) potatoes, peeled and rinsed
2 eggs
2 tablespoons onion, finely chopped
Salt and fresh cracked pepper
1 cup pancetta (or ham, bacon…), diced
2 tablespoons butter
1 tablespoon milk
2 tablespoons chives, chopped
4 tablespoons breadcrumbs

Cook potatoes in plenty of salted water until cooked through.
Meanwhile gently fry onion until translucent and set aside.
In a large bowl, combine potatoes, eggs, pancetta, onions, butter and chives.
Season with salt and pepper to taste.  (I used 1 tb house seasoning)
Adjust the texture with a bit of milk if necessary.
Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick.
Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.
Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.

Notes: You can add grated parmesan cheese on top of the potato cakes.

Raegan Mirick's photo.

I can't remember where I found the original recipe for these or I would give a link back.  :-(

Menu for 5-4 to 5-10

B- Cinnamon Bread
L- Grilled Cheese Sandwich and Veggies
D- Bacon Double Cheeseburger Stuffed Meatloaf (NR), Mashed Potato Cakes (NR), and Corn

B- Chocolate Croissant
L- Egg Salad
D- Fajitas, Rice and Corn on Cob

B- Cereal
L- Pizza Bites
D- Spaghetti and Meatball's, French Bread, Salad

B- Monkey Bread Muffins
L- Chicken and Fruit
D- ?

B- Grilled Cheese Bacon Crescent Squares (NR)
L- Lunch with Brothers
D- Smothered Italian Chicken (NR), Green Beans, and Olive Garden Breadsticks

B- One Eyed Sailor
L- Tomato Soup
D- Chicken Dumpling Casserole (NR) and ?

Sunday (Mother's Day)
B- Hashbrown Casserole
L- Out
D- Leftovers

Friday, May 1, 2015

Southern Smothered Chicken Recipe

We had company over a few nights ago and I decided to give this recipe a try.  When we are having dinner guests I like to do as much prep work before hand as possible so that I am able to enjoy time with them.  This recipe was great for preparing ahead of time, I did everything but the gravy a few hours before.  About 35 minutes before company came I made the gravy and instead of cooking on the stove (I had so much) I popped the chicken in the oven.  This dish was great and we all really enjoyed it. 

1 lbs chicken ( I used breasts)
1 1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
1 tsp celery seed (Didn't use)
1 tbsp onion powder
1 tsp poultry seasoning
1 tbsp garlic powder
1 tsp smoked paprika
1/4 cup vegetable oil
2 cups chicken broth
1 cup whole milk
2 tsp minced garlic
1 medium sized onion, chopped (Used 2 tsp onion powder)

Start off by making sure that all of the chicken is nice and clean.
Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika.
Mix until well incorporated.
Coat the chicken with the seasoned flour, and make sure you coat all surfaces. (I coat mine twice)
Reserve the seasoned flour.
Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
Cook the chicken until it is golden brown. (DO NOT worry about cooking the chicken until done, because we will cook it some more).
Once the chicken is nice and browned, remove it from the pan.
Leave the oil in the pan.
Toss in the onions, and cook them for about 2 minutes, then add in the garlic.
Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan.
Stir in with the oil.
Next pour in 2 cups of chicken broth.
Whisk in while pouring in the broth.
Make sure there aren’t any lumps.
Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
Make sure all of the chicken is coated with  the creamy gravy.
Place a lid on the pan, then let the chicken cook for 30-35 minutes. (At this point to make life easier I popped it in the oven on 350 for about 25 minutes)
Be sure to occasionally turn the chicken.

Raegan Mirick's photo.

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