Buffalo Chicken Pasta

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When I was doing the blog posting for the Love My Cub sweepstakes, I stumbled on this recipe on the cub.com site.  I even posted the recipe and said that I was going to make it.  Well, I made it.   We actually made this for dinner a couple of weeks ago, I’ve just been that busy!

This was really good.  It was not only super simple to make but it was really good!

I’m not a fan of buying pre-cooked much of anything.  I’d rather make it myself.  However, when life calls for chicken tenders already in a bag, sometimes you just have to go with it.  And I have to say these are some pretty good chicken tenders.  Better than homemade?  Maybe not, but when in a hurry why not.

Since making this recipe, we’ve had the chicken tenders quite a few times I have to say.  It’s easy.  It’s simple on busy sports nights.

Buffalo Chicken Pasta
Recipe Type: Italian
Author: Patricia
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 28 frozen popcorn chicken bites or chicken nuggets (I used Tyson’s)
  • 1/2 (16 ounce) package Penne Rigate
  • 2 tablespoons Butter
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 cup Essential Everyday Half & Half
  • 1/2 cup Feta Cheese
  • 1/4 cup Essential Everyday Louisiana Hot Sauce
Instructions
  1. Prepare chicken and pasta according to package directions. Drain pasta.
  2. Meanwhile, in large skillet, melt butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until celery is softened (about 5-7 minutes).
  3. Stir in half & half, feta cheese and hot sauce. Bring to a boil; reduce heat and simmer 2-3 minutes. Add pasta and chicken; toss to coat. Continue simmering until heated through and sauce has thickened.

I hope you enjoy this.  We had some crusty french bread with this and a side salad.  Great dinner.

Patricia – Two Girls Cooking 😉

Source

Cub Foods

Crescent Roll Breakfast Casserole

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The weather in MN has been extremely hot.  However, today it got into the 80s to where I could turn on the oven to cook dinner.  I came across this casserole on Facebook.  Since we LOVE having breakfast for dinner (Brinner) I knew this was going to be the next on my list once it semi cooled down.

I try to watch what I eat.  I do.  And I rarely eat out.  Once a week is not that bad!!  I eat my cheerios for breakfast, I eat my salad for lunch, I eat my exercise bar for snack.  I drink water all day.  So when I decide to have bacon and eggs for dinner, I only semi feel bad about it!!

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And I know that this is something that I can get away with in my house without anyone complaining that I’ve made something gross!!

I always say that I plan my menu.  And I sit and agonize over that menu sometimes way longer than needed.  Taco nights, there is usually a sandwich being made.  Doesn’t bother me much, since I love them..more taco meat for me!!!  Sloppy Joe night.. well I’m trying to come up with a new recipe.  And I can almost guarantee that this will not be okay!  But try and you might like it.  I say that for a lot of things.  How do you expect to open yourself up to new adventures if you aren’t willing to try new things in life!!!!  It’s not like I’m asking anyone to eat clams for dinner.  Though I’m willing to try!!

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Back to brinner.  We have school coming up next week and Brooklyn is due for a hair cut (a trim in her words), so I needed something quick tonight.  I doubled up the recipe (except for the rolls) and stuck this in the oven.  This was super easy to make and in the oven in a matter of minutes.

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I top mine with a bit of Franks Hot sauce (can’t have eggs without it), grab the bacon and off we go for a dinner that no one will complain about!  This was really good.  I’ll make this again soon!!

Crescent Roll Breakfast Casserole
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • Can Flaky Grands
  • Bag shredded cheddar
  • 1 cup milk
  • Cubed ham or ground cooked sausage
  • 10 eggs
  • S&P
  • Garlic
  • Franks Hot Sauce (optional)
Instructions
  1. Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can’t mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

 

Have a great Labor Day weekend and Happy Back To School for those of you that have kids on their way.

Enjoy!

Patricia – Two Girls Cooking 😉

Source:

Facebook – only I don’t have the site that created it!!  (sorry)

Double Crunch Honey Garlic Chicken Breasts

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Yesterday Jodi and I got together for a play date for Sam and Khali.  And then we decided we could have dinner and some dessert together.  Since adding one addition to each of our family’s, we don’t get to spend as much time together cooking/baking.  And since Jodi had her pounds of strawberries, she got to make something with those.  My meal was this Honey Garlic Chicken.

I went to tell Craig that it was his turn to make dinner (Saturday night).  He said ok, why?  Well because I cook dinner every night and I’d like a break.  He asked what he was making and I showed him this picture of the chicken.  He sort of laughed.  I knew I was just kidding.  I’ve been looking forward to making this all week.  And then even more excited to cook with my Two Girls Cooking buddy!!!

Jodi had the dessert made prior to coming over.  That post will follow this…no dessert before dinner!!

But I will say they were good!!  I did try one.  No sugar didn’t count yesterday.  Those were calling my name!

Here’s a little look at the little ones at their play date.  Toys weren’t the center of their attention.  Sam (Jodi’s son) knows how to to put a movie on her iPad and watch it.  I do believe I’ve had to call her once to ask her how to play movies and her son that’s not even two knows how!!

I often wonder what we would have done back in the day with all of high tech toys we have today!  I’m sort of glad we didn’t though.  I get to enjoy them now!!!

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Are they the cutest!

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I think Sam was getting a bit upset with Khali because she would turn off the movie!  But we had fun, they had fun and Sam loves to flirt with Brooklyn!!

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Ok, enough of the cute little ones, back to this chicken.

I’m not sure how to put the flavor of this into words.  It was good.  It was really good.  The sauce that you dunked the chicken in…..garlic, honey, soy sauce…ah-mazing!  Best flavor.  Best.

Jodi and I were talking while the chicken was cooking in the pan…saying that the coating usually falls off either partially or sticking to the pan.  But this didn’t.

Craig is not a huge fan of sauce being poured over his food.  He liked the way it tasted before  I dunked the chicken in the sauce.  He ended up with two pieces, with with and one without the honey garlic on it.  He still preferred the one without.  Not Jodi and me.  I ate slow so that I could savor the flavor.  Jodi finished off Sam’s food and I took the last piece continuing to put more sauce over it!

We both said that we’ll make this again.  This is a keeper for sure.

I have many favorite different spices that I really enjoy.  Fresh garlic is huge (which this sauce has in it), cilantro (the smell, to me is amazing).  I love the smell of All Spice.  But two that I can add to about any dish I’m making is nutmeg and ginger.  The smell and the flavor it adds is awesome.  The recipe called for thyme.  That is my least favorite herb/seasoning.  I don’t like cooking with it at all.  So that one I did not add!  To each his own right!

We had some baked asparagus with Olive Oil and salt sprinkled over the top, some white rice (for the kids and Craig), some corn and a strawberry salad!

This is one of the best weekend dinners we’ve had in a long time.  Maybe it was the company!!!

Here’s the strawberry salad we had with our dinner.

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Two Girls Cooking is always better than one!

Double Crunch Honey Garlic Chicken Breasts
Recipe Type: Chicken
Author: Patricia
Ingredients
  • 4-6 chicken breasts
  • 2 cup flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 2 tbsp ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • Egg Wash
  • 4 eggs
  • 8 tbs water
  • Honey Garlic Sauce
  • 2 tbsp olive oil
  • 3 – 4 cloves minced garlic
  • Cook over medium heat to soften the garlic but do not let it brown.
  • Add:
  • 1 cup honey
  • ¼ cup soy sauce (low sodium soy sauce is best)
  • 1 tsp ground black pepper
Instructions
  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  4. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  5. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Enjoy this chicken recipe.  It’s great!!!

Jodi & Patricia – Two Girls Cooking 😉

Source

nlrockrecipes

Creamy Corn Casserole

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We love this side dish. I made it for Easter this year. And that’s where you get the eggs and the basket in the pix. BUT, I’ve made this twice this week so far!! If you use fat free sour cream, you feel a little less guilty! In my thinking, if you find something a a guilty pleasure, then it sure could be this!!!

Creamy Corn Casserole
Recipe Type: Side Dish
Author: Two Girls Cooking
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4-6
Ingredients
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn bread mix
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish.
  3. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
  4. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

 

Better late than never!!!

Two Girls Cooking – Patricia

Pillsbury’s Crescent Roll Taco Bake

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Thursday’s are taco night in our house.  I decided to switch it up a bit.  Found this recipe for a taco ring and ran to the store to get what I needed!

The kids weren’t too sure on how this was considered a taco!  But really the only difference is the breading for a shell.  I loved it.  The kids loved it.  And when the kids love it that means Nana has a peaceful (or some what peaceful) meal.

I love finding super easy meals to make.  I try to have as much planned for our day after work/school/daycare is over so it runs good.  And having an easy go to meal makes our lives much easier.

Ingredients:

2 crescent roll tubes – I used one large Grande tube and really think I should have followed the directions!!
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size – none of these for me please
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

How to:

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!

What was the first thing out of my mouth when I tasted this?  Mmmmmm…..

This was really good!  We ate the entire thing!  Ok I’m sure I had more than half but still  it was good.  Nice taco replacement for our Thursday dinner!

Two Girls Cooking – Patricia

Source

Pillsbury

Chicken, Broccoli & Potato Divan

I took some chicken today and wasn’t really sure how I was going to make it for dinner.  Chicken fingers, stuffed chicken, a pot pie?  Then I remembered I had seen the new Philadelphia cooking cream online.  I did a search, found the site and got a good recipe.  Which brings me to tonight’s dinner.  Chicken, Broccoli and Potato Divan.

Ok, so the cooking cream may not be the healthiest, but the broccoli is in there and I have a hard time getting the kids to eat anything outside of green beans or corn.  So here’s to hoping the sauce hides that flavor and they will just love it!  (One can hope right!!).

Here’s what you need:

1/2 cupKRAFT Tuscan House Italian Dressing and Marinade

4 smallboneless skinless chicken breasts

1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme

1/2 cupmilk

1 pkg.(20 oz.)refrigerated sliced potatoes

2 cupsfrozen broccoli florets

1 cupKRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA,divided

1/8 tsp.ground black pepper

And this is what you do:

Heat oven to 375ºF.

Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly.  Spoon into 13×9-inch baking dish sprayed with cooking spray.

Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper.

Cover. Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

Here’s to a happy Wednesday and a new recipe for the week!  I have a feeling I’m going to like this new cooking cream!

Have a great rest of the week.

Two Girls Cooking – Patricia

Here’s a link to the site I found this recipe:

http://www.kraftbrands.com/philly/products/Pages/philadelphia-italian-cheese-and-herb.aspx