Buffalo Chicken Tenders

Oh my heck! Has it really been almost a year and a half since my last post?! Yikes! Well I have come up with a delish dinner and I have to get it down before I forget. Enjoy!

1lb raw chicken breasts, cut into tenders (apx 2" wide)

1 cup cayenne pepper sauce (I like Tabassco or Frank's Red Hot)

Put all this in a large zipper bag, remove as much air and you can, squish it around to cover all the chicken and get in between them all, and then place in your refrigerator for 1-2 hours. The pepper sauce has vinegar in it so you do not want to let it marinate for too long.

1/2 bag White Cheddar Cheez-Its (or knock off brand)

2 scoops ground flax seeds (optional as this is not for flavor but will kick up the nutritional value with the healthy Omega-3s)

1 tsp paprika

1 TSP garlic powder

Put all this in another large zipper bag and seal, removing as much air as possible. Grab your rolling pin and take out any irritations you have had that day. Keep pounding until you feel you are done or the mixture is pretty pulverized. Shake the bag well to make sure it is mixed well. Pour contents into a large plate.

Remove the bag of chicken from your fridge and give them another good squishing. With tongs take one or two tenders out at a time, roll them in the cracker mixture so all sides are covered and then arrange in a single layer on a greased baking sheet or dish. Repeat for the rest of the chicken.

Bake in a preheated 400 degree oven for 8 minutes. Turn and bake for an additional 8 minutes or until all the juices run clear.

These come out nice and juicy, and are pretty mild. Even my young daughters who do not like spicy foods liked these served with Ranch dressing and a glass of milk. If you like things spicier you can add 1 tsp cayenne powder to the cracker mix. I wish I had a picture to show you but they were eaten too quickly!

Chicken Picante

This is a delicious and easy dish with sweet corn and tomatoes and a kick of chili powder to keep things interesting!


Ingredients:

3 tablespoons olive oil
6 skinless, boneless chicken breasts, cut crosswise into 1/2 in. wide strips (optional)
3 14.5 oz. cans Mexican-style stewed tomatoes
3 cups corn (frozen or fresh, if using canned drain first)
1 tablespoon chili powder
1/2 cup cilantro, chopped
salt and pepper to taste


Directions:

1. Heat oil in a large, heavy skillet over medium-low heat (I used my electric skillet).

2. Add chicken to the skillet and saute until no longer pink, about 3 minutes.

3. Add tomatoes, corn, chili powder and bring to a boil.

4. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up the tomatoes with a spoon, about 8 minutes.

5. Mix in cilantro and season to taste with salt and pepper.


Serves 6


Nutritional Info Per Serving:
Calories: 330.7
Total Fat: 9.6 g
Cholesterol: 68.4 g
Sodium: 613.9 mg
Total Carbs.: 32.3 g
Dietary Fiber: 4.8 g
Protein: 32.1 g

Super Easy Crock-Pot Pork Chops

This was a staple for us growing up and one I make for my family and they love. We are having it tonight as a matter of fact! It could not be any easier and the options are practically endless.


Pork Chops - as many as you need to feed your family, bone-in or boneless - whatever is on sale!
1 can condensed Cream of Mushroom soup per 4-6 chops (depending on the size of the chops)



1. Partially or completely thaw your pork chops.

2. Spoon some of the condensed soup into the bottom of the crock pot, one or two spoonfuls depending on the size of your crock pot. Place a few chops on top and place more soup on top of them. Continue this process until all of your chops and soup are in your crock pot, making sure the top layer is soup. (This process is just to make sure the meat does not stick to the bottom of the pot or to each other and they all get some soup on them.)

3. Turn crock pot on low for 6-8 hours, or high for 4-6 hours or until the meat is no longer pink.

We usually serve this with garlic mashed potatoes and green beans.

Suggested Variations:

• Try Cream of Mushroom with Garlic soup if you like garlic.


• My brother does not like mushrooms so they use cream of chicken soup.


• Make extra and freeze it for a later meal or save for leftovers or lunches another day.


• This is great over noodles. We like either wide or homemade noodles and break up the meat into bite-sized pieces. If you like it saucier, mix in a little milk until it is the consistency you like!


• Try sour cream to mellow out the mushroom flavor and make a creamy sauce.


• Try using chicken instead of pork.

This is a great recipe to play with and be creative. Let me know what you think if you try it!

Enjoy!

Homemade Noodles

There are countless recipes for making noodles out there so if you do not like this one I recomend you keep looking and trying different ones. These are very easy and affordable to make and are so delicious you will never use store-bought again!


Basic Homemade Pasta


2 1/2 cups all-purpose flour
2 beaten eggs
1/2 teaspoon salt
1/3 cup water
1 teaspoon oil (cooking or olive)


1. In a large bowl mix dry ingredients. Make a well in the center of the flour mixture. In a seperate bowl mix wet ingredients. Add wet to well in the flour mixture; stir to combine.


2. Turn dough out onto a clean, floured surface. Knead until dough is smooth and elastic (8-10 minutes). Cover and let rest for 10 minutes.


3. Divide dough into 4 equal balls. On a floured surface roll each ball thin. Keep in mind the noodles will plump up while cooking. Let rest again, uncovered, for about 20 minutes.


4. Using a knife or pizza cutter, cut into desired shapes or strips.

5. Drop into hot chicken broth or water. Boil for 2-3 minutes.

Shortcut Pasta

We use this on those nights when we are in a hurry or I have not prepared very well! This recipe makes 2 servings so multiply as needed.


1 cup all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup water


1. Begin water boiling on your stove. In a large bowl mix dry ingredients and make a well in the center. Add the egg and mix. It will be very dry.


2. Slowly add water until a dough forms. If it gets too wet, slowly add flour back until it is a good, and slightly sticky, dough.


3. On an floured surface, roll out the dough until it is pretty thin. Again, keep in mind these will plump as you cook them. Cut into desired size and shape witha knife or pizza cutter.


4. Carefully drop into boiling water or broth and boil for 2-3 minutes. Drain and enjoy!


We use these noodles in a variety of meals from chicken or beef and gravy to Chicken Noodle Soup. I do not use this in casseroles because I do not have the space to let them dry out. (See below for drying and storing directions.)


For a fun variation add 1/4- 1/2 teaspoon of your favorite herbs to the flour. Basil, thyme, rosemary, sage, marjoram, even cracked pepper - be creative and have fun!


For a heartier flavor and texture use whole wheat pasta.


To store cut pasta, spread on a wire cooling rack or hang from a pasta hanger or a clothes hanger. Let dry overnight or until completely dry. Store in an airtight container and chill for up to 3 days, or in a freezer bag or container in your freezer for up to 8 months.


Watch for my ravioli recipe and other fun ways to use these noodles.

Fruit Crisp

Crunchy, sweet and oh-so-yummy!


This is a dish that never leaves any leftovers no matter how much I make! I originally got the recipe from my Better Homes & Gardens recipe book. I made a few small alterations.



Ingredients:

5 cups slices, peeled cooking apples, pears, peaches or apricots, or frozen unsweetened peach slices (I increase the fruit)
2-4 tablespoons granulated sugar (I use 1-2 tablespoons sugar or 1/2-1 tablespoon Splenda)
1/2 cup regular rolled oats
1/2 cup packed brown sugar (unpacked if you prefer it less-sweet)
1/4 cup all-purpose flour (I use whole-wheat flour)
1/4 teaspoon ground nutmeg, ginger or cinnamon (I use both nutmeg and cinnamon)
1/4 cup butter or margarine, room temperature
1/4 cup chopped nuts or coconut
Vanilla ice cream

Directions:

1. For fruit filling, thaw fruit if frozen. Do not drain. Place in a 2-quart square baking dish. Stir in granulated sugar.

2. For topping, in a medium bowl combine the oats, brown sugar, flour, nutmeg (or cinnamon, ginger). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle the topping over the fruit.

3. Bake in a 375 degree oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden brown. If desired, serve warm with ice cream.

Nutrition Facts (based on original recipe)
6 servings
319 cal., 13 g total fat, 6 g sat. fat, 22 mg chol., 92 mg sodium, 53 g carbs., 5 g fiber, 3 g protein
Daily Values:
7% vit. A, 1% vit. C, 4% calcium, 7% iron


***There are also variations for microwave cooking and for blueberry, cherry and rhubarb crisp. If you want these leave a comment and I will get them too you. ***


A lighter version we love to make during the summer will be coming soon!

Welcome!

Hello and Happy Independence Day! I found it appropriate to launch this new venture today. This is something I have been thinking on and working on for a little while now. God placed this on my heart and who am I to say no? :)


Thank you for visiting my humble blog. I intend to post new recipes and tips each week so be sure to check back. Please let me know what you think!

I felt it appropriate to share one of my "creations" that my family and friends will share today at our BBQ. It is a simple and thrifty bean dip with a kick. I hope you enjoy it!

Kickin' Hummus Dip

Ingredients:
1 15 oz. can Black Beans, rinsed and drained
1 15 oz. can Garbonzo beans, rinsed and drained
1-2 chipotle peppers, canned
2 cloves garlic, roughly minced
2 tablespoons fresh cilantro, roughly chopped
Cheese, sourcream, chopped onions and/or cilantro to garnish

In a food processor combine all the ingredients. (If you are sensitive to spicy foods, begin with a smaller pepper, blend and taste. The peppers have what I call a sneaky hot.) Blend until smooth to your liking. Garnish with your choice of options suggested or one of your own! Serve with pita chips, tortilla chips, and veggies of your choice.


Happy cooking!


Love, Deann