Ranch Chicken

I tried a new recipe last night.

It was a blend of two different recipes I’d found on the internet that I wanted to try – both called Ranch Chicken but very different in their approach/ingredients. So, being the daredevil that I am, I decided to make my own version by blending the basic pieces of the two.

It was a huge success. So much so that I couldn’t get a picture because my family gobbled it up!

This will most definitely go into my regular rotation for the future.  I served it with some chicken-flavored rice (a-la Rice-a-Roni type rice) and steamed veggies.  There was barely enough left for SuperMan to make a lunch plate for himself. And none for me to make a lunch plate. But I like it that way. That means they liked dinner!

A couple notes –

– I used a combination of panko and corn flakes. Mostly because I was almost out of panko but also because I was blending two recipes and one called for panko and the other for corn flakes. We really liked the crunch of the corn flakes and I’ll probably do just those next time.

– my Houston House Seasoning is a staple in my kitchen. I use it on almost every savory dish I make. It’s so easy to keep blended in an old spice container and I just sprinkle it on my dishes as I season. I like the combination of flavors that it adds to every dish.

– another staple in my cooking is Mrs. Dash Garlic Blend. I use it on almost everything. Salt free and full of flavor.  I buy the huge bottles at the warehouse store – that’s how much I use it!!

– I cooked these on top of a wire rack on a cookie sheet/jelly roll pan. That allowed the air to get all around the chicken and kept it from getting soggy on the bottom. If you don’t have a wire rack, you could just put the chicken on your cookie sheet. I think it’ll be just fine.

On to the recipe:

Ranch Chicken

1 cup mayonnaise
1-2 Tbsp. Ranch Seasoning (I use Hidden Valley Ranch – another thing I buy in bulk quantities) + more for seasoning the breading
~ 1 Tbsp. Houston House Seasoning + more for seasoning the breading
~ 1 Tbsp. Mrs. Dash Garlic blend + more for seasoning the breading
2 cups Panko bread crumbs OR Crushed Corn Flakes
1/2 cup grated parmesan cheese
4 boneless skinless chicken breasts

  1. Preheat oven to 375 degrees.
  2. In a large (gallon) zip lock bag, mix the mayonnaise, ranch seasoning, house seasoning, and Mrs. Dash
  3. In another large zip lock bag, mix the bread crumbs/corn flakes, parmesan and some additional house seasoning, ranch seasoning and garlic blend
  4. Place chicken breast in mayonnaise bag and shake to ensure it’s well coated in the mayo mixture.
  5. Place coated chicken in the breading bag and shake to ensure it’s well coated.
  6. Place the chicken on a wire rack (sprayed with cooking spray) that’s been placed on a jelly roll pan/cookie sheet.
  7. Repeat with all the chicken breasts.
  8. Bake 45 minutes at 375 degrees.

Give it a try and let me know what you think.

Sorting Saturday 

  
I’m busy sorting recipes today. Getting my pile of printed recipes sorted and in binders. 

Just came across one and thought “That looks good!” (It was one of my own recipes! LOL)

If you’d be interested in seeing my recipe management system, let me know!

What are you up to today?

Cream Cheese Coffee Cake

This recipe is one of my old standby recipes for whenever I’m having people over. It’s a sure-fire winner and everyone seems to love it (and most people request the recipe)  Add to that, it’s pretty simple to make and most of the ingredients I always have on hand and it’s a winner for me.

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It makes a 13×9 sized pan full of yummy, creamy goodness. Perfect with a cup of tea or coffee and some good friends and good conversation.

I made it just this week when I had some ladies over – and shared the leftovers with my neighbors.  Which is part of why I’m posting the recipe here – my sweet neighbor’s son requested the recipe.

It may look complicated when you first look at the recipe below, but trust me, it’s simple.  And you can have it in the oven in about 10 minutes if you have all the ingredients at room temperature when you’re ready to begin. It goes together a lot better when the cream cheese and butter are soft.

So, CB, this is for YOU!

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Cream Cheese Coffee Cake

Filling:

2 8 ounce packages of cream cheese (I use low-fat)
1/2 cup sugar
1/2 tsp. of vanilla extract
1/2 tsp. of almond extract (optional)
1 egg

Cake:

3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter (softened)
1 cup sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract (optional)
1 cup sour cream (you can use light or regular)

Streusel topping:

1/4 c sugar
1/4 c flour
3 Tbsp. butter (CHILLED AND CUBED)

Glaze:

1/2 c powdered sugar
3 tsp. milk

  1. Preheat oven to 350.
  2. Spray a 9×13 pan and set aside.
  3. In a small mixing bowl, combine the filling ingredients (use an electric mixer for the best mix possible). Set aside.
  4. In another mixing bowl, combine the cake ingredients, beginning with the butter and sugar.
  5. Add the eggs one at a time and the extracts.
  6. Finally, add the dry ingredients alternately with the sour cream.
  7. Spread half of the cake batter in the 9×13 pan.
  8. Add the cream cheese filling on top of the batter, spreading carefully with a spatula (offset spatulas work great for this)
  9. Top the cream cheese mixture with the remaining cake batter.
  10. Use a fork or spatula to “swirl” the batter/cream cheese once or twice.
  11. In another small bowl, use a pastry blender or fork (or your hand held mixer if you have a low setting) to combine the topping mixture.  Be careful not to over mix. It should look like “sandy gravel” when it’s properly combined.
  12. Sprinkle the streusel topping over the cake.
  13. Bake for 40-45 minutes until the top is golden brown and the center is cooked. (You can tell by inserting a toothpick – if it comes out clean, it’s done.)
  14. Let cake cool for about an hour and make the glaze.
  15. Drizzle glaze over the cooled cake and let set before serving (if you can wait that long!)

Easy weeknight supper idea

For the past month or two (or maybe longer) Little Bit has been asking me to make “pizza bread” for dinner.  I made it once a long time ago and it was apparently one of her favorite incarnations of pizza that I have made.

I’ve resisted making it because, frankly, it was a lot of trouble.  Making the dough, letting it rise, rolling it out, chopping up all the ingredients, etc.  And it has just seemed like we were too busy to bother making it again.

But she has persisted in asking and so, when I saw that the grocery store had French bread dough on sale last week, I decided to try an experiment.

And it worked!

Super easy, super fast pizza bread!

A perfect weeknight dinner idea, ready within 45 minutes and so very tasty. Almost as good as the made-from-scratch version.  The family loved it and I loved how easy it was.

Here are the cast of characters:

Easy Peasy Pizza Bread Ingredients
Easy Peasy Pizza Bread Ingredients

Not pictured, frozen bell peppers (chopped) and Italian seasoning.

The most difficult part of making this dish (and seriously, this is not difficult) was unrolling the bread dough.

Unrolling the dough
Unrolling the dough

Once I unrolled the dough, I sprinkled it with the mozzarella cheese blend and added the toppings.  We like sausage, pepperoni and bell peppers. I was super lazy last night and used frozen bell peppers that SuperMan had chopped for me when we only needed half of a pepper for a recipe.

Toppings
Toppings

(I hadn’t put the cheese on yet in this picture)

Once I had all the toppings in place, I rolled the bread back up into a loaf, sealed the seams and the ends and popped it into the oven.  I baked it at 350 for about 35 minutes.

While that was baking I warmed up some spaghetti sauce I had left over from another recipe. You could certainly use jarred sauce if you have that, too.

Once it was finished, we sliced the bread and gobbled it up.

And I mean, literally gobbled. I didn’t get a single picture of the finished product!

Seriously, though, this was so easy and perfect for a busy weeknight meal.

I hope you give it a try.

Quick and Easy Pizza Bread

Pillsbury prepared French bread dough
Shredded Italian cheese blend
pepperoni slices
Cooked sausage crumbles (I used Jimmy Dean frozen turkey sausage crumbles)
chopped bell pepper

any other pizza toppings you like

  1. Unroll the bread dough. (I did this on my silpat baking mat. If you do it on your counter be sure you spray it with cooking spray first so it won’t stick)
  2. Sprinkle about 1 cup of cheese on the dough
  3. Add your toppings
  4. Roll the bread dough back up, sealing the seams and the ends. Score the top with 2-3 shallow slices to allow for expansion in the oven.
  5. Bake at 350 for 30-40 minutes until golden brown.
  6. Allow to cool for about 5-7 minutes before slicing and serving with warmed spaghetti sauce.

Back to school means back to menu planning

Tomorrow the girls start school. With that milestone, many things will be changing in our household. Most notably, we’ll be getting back on a regular schedule. No more dinners at 8PM and bedtimes creeping closer and closer to 11PM (!). We’ll be back to eating dinner at 5:30-6:00 each evening and bedtimes closer to 9PM.

AND – I’ll be back to menu planning. I’ve sort of kept it up all summer. But I have been pretty loosey-goosey with the plans.  Thankfully, I had a lot of meals in my freezer and we were stocked up on meats there, too. I have been trying to “cook down” the freezer as much as I could. Especially since it was so hot and our poor, ancient freezer was not doing the best job keeping everything frozen. (soft serve ice cream, anyone?)

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So, I thought I’d share with you the list I brainstormed to help me when I’m stuck on my menu plan. I went through a lot of my old menu plans, picked out the favorites and the tried-and-true hits.  These are the ones that will be my go-to items this fall when life is crazy and I need inspiration as I’m planning out my week’s meals.

Menu Ideas:
Chicken Enchiladas(crockpot/oven) Potato Soup
*recipe coming soon*
Tacos Beef Stew
Chicken Stir Fry
(served with
Fried Rice)
BBQ Chicken
Fajitas Asian Chicken
Bourbon Street Chicken (crock pot) Roast Beef (crock pot)
Shredded Beef Burritos (crock pot/oven) Salisbury Steak with Mushroom Gravy
Meatloaf Beef Tips with Gravy
*recipe coming soon*
Ham & Rice & Black-eyed peas Creamy Chicken & Rice (crock pot)
Chicken Chili Chili
Baked Potato with Salad Shepherd’s Pie
Sub Sandwiches Breakfast for Dinner
Homemade pizza Pizza Bread
*recipe coming soon*
Salmon Croquettes Cuban Pork with Black Beans & Rice
Beef Stroganoff Pasta Fagioli
Chicken Noodle Soup Chicken &Wild Rice Soup
 Chicken & Dumplings “ Rotisserie” Chicken (crock pot)
 Bourbon Chicken
How about you?

Do you menu plan? What are your family’s favorite meals?

Click on the links to access the recipes.

Chicken & Wild Rice Soup

My friend, Cindy, who makes the most wonderful meals, made this soup for our family one night not too long ago.  After that dinner the girls and I kept thinking about, and talking about that soup.  We just had to have more.  It was so good!

My first attempt at re-creating the soup was not quite as good as Cindy’s was.  She had used a specific wild rice blend and my homemade spice blend did not quite match.  The soup was good, but a little spicy (I think too much ginger) and the girls weren’t crazy about it.  It most definitely wasn’t Cindy’s soup and that was what they wanted.

So, I waited a week or two and went back to the drawing board… or cutting board, that is.

My second attempt was much better and was quickly gobbled up by the entire family.  As a matter of fact, ALL of the soup was gone, which almost never happens at my house.  The girls even asked for it in their thermoses for lunch.

Success!

This is a great, hearty and comforting soup. Perfect for a rainy or cool fall day.  Leftovers are great – the rice absorbs as lot of the broth but it is still very good and you can always add more broth or water if you want it thinner.  We liked it just fine with less broth and it was so tasty even two days later.

I have no picture because there was nothing left to take pictures of!  Try it anyway. Smile

Chicken & Wild Rice Soup

Ingredients

1 pound chicken (I used a combination of thighs and breasts)
water for stock pot
chicken bouillon cube
1-2 stalks celery
1-2 carrots
1 small onion
~ 1 Tbsp garlic (minced)
2 boxes Uncle Ben’s Wild Rice (including spice packets inside)
salt/pepper
Houston House Seasoning
~1/2 – 3/4 cup half and half (or milk)

Instructions
  1. Dice celery, carrots, garlic & onion.  Add to stock pot with water and bouillon cube. Bring to a boil, adding chicken and seasoning generously with salt/pepper and Houston House Seasoning.
  2. Remove chicken and shred, reserving broth.
  3. Stir the rice and seasoning packets into the broth.
  4. Add chicken back to soup and bring to a boil.
  5. About 10 min before serving, add the half and half.  Bring back to a simmer.

It’s super easy and super, super good. I hope you give it a try.

Cinnamon Bread

I found this recipe on Pinterest (imagine that!?!) and decided that it sounded way too good to not try it out.

Amish Cinnamon Bread was what the recipe was called, but then she talked about how it was an alternative recipe to traditional Amish cinnamon bread which, apparently takes a long time to make.
I have to say, this one didn’t take long at all.

IMG_3147And it was really, really good.

Most definitely worth the trouble to make.  And, really, it wasn’t that much trouble anyway.

As you can see here, the recipe makes two LARGE loaves.  As a matter of fact, next time I make it I will probably make three loaves.  See the “overflow” in the oven there?  It was like the incredible alien-possessed bread when it baked.

It rose

and it rose

and it rose

all over my oven.

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So, a word of caution to you. Put a cookie sheet under your loaf pans when you bake this.

And maybe consider putting into three loaf pans instead of two.  Makes good gift-giving.

The bread itself is very light and fluffy. Almost cake-like. But not too sweet. Just enough. Especially with a cup of tea in the morning (or coffee).

I think, too, it would be good to make in muffin form to have for easier sharing for a crowd.

Of course, this is so good you are not going to want to share. But there will be plenty so share away.

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Cinnamon Bread

Makes 2 or 3 loaves

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
2 cups buttermilk
( You can make buttermilk with 2 C milk + 2 Tbsp vinegar or lemon juice. – Let it sit for about 5 minutes before you use it.)
4 cups flour
2 tsp baking soda

Cinnamon/sugar mixture:

1 cup sugar
2-3 teaspoons cinnamon

Instructions:

  1. Cream together butter, 2 cups of sugar, and eggs.
  2. Add milk, flour, and baking soda.
  3. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
    If you are making 3 loaves, split the half of the batter between the three loaf pans, reserving the other half for the next step.
  4. In a separate bowl, mix cinnamon and sugar together.
  5. Sprinkle 3/4 of cinnamon mixture on top of the batter in each pan.
  6. Add remaining batter to pans; sprinkle with remainder of cinnamon sugar mixture.
  7. Swirl with a knife.
  8. Bake at 350 degrees for 45-50 min. or until toothpick tester comes clean.
    Be sure to put cookie sheets below the loaf pans in case you have some overflow.
  9. Cool in pan for 20 minutes before removing from pan.
    (this is important or it will fall apart. this is not a bread you can eat straight out of the oven)
  10. Slice & serve.