Me: I’ve got to get corn flakes when we go to the store. Drew: Why? We don’t eat that kind of cereal.
Me: It’s for a new recipe I’m going to try.
Drew: What kind of recipe? A dessert?
Me: No, you crush the corn flakes and coat chicken with them. Drew: I’m not eating chicken that’s coated in cereal.
Let me tell you, Drew ate his words, literally and figuratively. In fact, we may or may not have eaten this chicken three times in one week.
Ok, yes that is true. It was so good!
Chicken + Ranch Seasoning + Crushed Corn Flakes + Parmesan Cheese = DELICIOUS!
The chicken gets a little crispy on the outside but still juicy and moist on the inside. It’s so full of flavor and it’s really easy to make. With only five ingredients, it definitely fits into my budget.
1. Preheat your oven to 375 degrees. Spray a 9x13 glass baking dish with cooking spray.
2. Combine the Ranch seasoning mix, crushed corn flakes and parmesan cheese into a gallon size Ziploc bag. Shake well to mix all together.
3. Dip each chicken breast into the melted butter and drop into the bag. Seal the bag shut and shake well to coat with the seasoning mix. After it’s well coated lay the chicken into the baking dish.
4. Once all the chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of the chicken.
5. Bake chicken for 40-45 minutes or until the internal temperature of the chicken reaches 165 degrees. Towards the last 15-20 minutes of cooking you may need to lay a piece of foil over the top to prevent the chicken coating from burning.
Recipe adapted from life-in-the-lofthouse.com
One of my favorite memories was made about two years ago. I had just graduated from Carolina and Mom and I went to Columbia to gather the rest of my belongings from my house. My time in Columbia was over and I was preparing to get married in less than a month. It was a bittersweet day for both of us.
Mom would stay with me often while I was in Columbia. She would take me out to dinner and we would always get frozen yogurt. Her visits were highly anticipated by me because it meant I got to eat something other than a Lean Cuisine!
We loaded down my car and said goodbye to my Marion Street house. On the way out of Columbia we passed a billboard for Cottle Strawberry Farms. We both looked at each other and then looked at my back seat. “We’ll just have to make room,” she said.
Those were some of the best strawberries I’d ever eaten! That day was such a great end to my time in Columbia and a great memory to make with Mom right before I got married. We picked strawberries every summer while I was growing up but this time was extra special.
A few weeks ago, we were planning a Mother’s Day luncheon. I signed up for dessert knowing that I wanted to make something with strawberries. I went through all kinds of strawberry shortcake recipes but never found one that really struck me. Then, I saw a strawberry cream pie recipe.
It was delicious! What a perfect dish for summer. It’s creamy, cold and topped with fresh strawberries. It was really easy to make, too. The hardest part was having to wait for it to set!
· 1 ½ cups graham cracker crumbs (I crushed mine in a large Ziploc bag)
· 5 tbsp. butter, melted
· 2 8oz. blocks of cream cheese, room temperature
· 2 cups heavy cream
· 2/3 cups sugar
· 2 tsp. vanilla extract
· 1 carton of strawberries
· ½ cup chocolate chips (optional)
While I was taking pictures of my ingredients, Gaffney decided she wanted her picture taken as well.
1. Preheat your oven to 375 degrees.
2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
3. Firmly press the graham cracker mixture into the bottom/sides of a pie dish.
4. Bake for 10 minutes, set aside to cool completely.
5. In a medium bowl, use a handheld electric mixer to beat your heavy cream until it holds firm peaks. Set aside.
6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
7. Fold in about a third of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
8. Spoon filling into your cooled pie crust.
9. Layer sliced strawberries in overlapping rows around the top of the cream.
10.Stick the pie in the fridge for a few hours to allow the filling to firm up.
Optional: Melt ½ cup of chocolate chips and drizzle them over your pie.
Hope you enjoy!
Recipe adapted from justputzing.com
This is a tasty and healthy spring salad to help you get back on track and into that daunting summer bathing suit! It is filling by itself as a light lunch or as a side to something off the grill. With this dish you will not feel like you've been cheated out of a meal as you sometimes do with other lighter options.
YOU WILL NEED:
1 pint grape tomatoes
1 ripe avocado
2 ears fresh sweet corn
2 Tbsp fresh cilantro or parsley
HONEY LIME DRESSING:
juice of 1 lime (lemon works well too)
3 Tbsp vegetable oil
1 Tbsp honey
sea salt and fresh cracked pepper to taste
dash of cayenne pepper
Remove husks from corn and grill over medium heat for 10 minutes. The corn should be tender with some grill marks. Cut the corn off of the cob then scape the cob with your knife to get the remaining juices. Set aside to cool. Slice the grape tomatoes in half, dice the avocado into bite-sized pieces and finely chop the cilantro. Combine all ingredients together gently being careful not to mash the avocados.
Add all four ingredients for the dressing in a bowl. Whisk well.
Pour dressing over salad and gently stir in. Let it rest 10 to 15 minutes at least so flavors can mingle.
(Anna Cook thanks for "sharing" this recipe from WXMG Magic 106.3)
Raise your hand if you are on a budget! You can’t see me, but I have two hands waving around in the air. Groceries are expensive!
Drew put me on a strict grocery budget a few months ago because my baking addiction had really gotten out of hand. I have a set amount that I can spend each month so I have to budget out my funds each week.
Well, you know how that goes.
At the beginning of the month you go a little over because, “I’ll just cut back at the end of the month.” Well the ‘end of the month’ happened last week and we had $13 left in our grocery budget but 11 days to go.
While Drew was calling both sets of parents to see if we could schedule supper at their houses, I was looking through Pinterest to see what I could make out of what we had left in our cabinets: cheese, Oreos and sour cream.
Not good, people.
While digging through our freezer I saw some chicken thighs that I bought a few weeks ago. Hallelujah! I had never even eaten a chicken thigh before let alone cooked one. Drew and I usually just eat white meat so we were a little skeptical. But…it was either this or Oreo casserole. Desperate times call for desperate measures.
I ended up finding a recipe that seemed pretty easy and required only a few ingredients. Y’all, this has become one of my absolute favorite meals EVER. We made it twice last week! I will definitely be adding it to my meal rotation. Winner, winner, chicken dinner!
· 4-5 bone-in chicken thighs (I prefer to cut the fat off of mine but you can certainly leave it on for more flavor)
· Vegetable Oil
· BBQ Sauce (any kind)
1. Preheat your oven to 375 degrees. Wrap a cookie sheet with tin foil, your future self will thank you for this. Place a baking rack on top of your cookie sheet.
2. Prep your chicken. Trim any excess fat and season both sides with some salt and pepper.
3. Heat your cooking oil in a medium to large skillet on medium high. When the oil starts to shimmer place the chicken pieces in skin side down. Let them cook for a couple minutes and then flip and cook the flesh sides for a couple minutes. Once they are a nice brown color, you’ll place them skin side up on the baking rack.
4. Bake the pieces skin side up without any sauce for 20 minutes. Do this without sauce at first to crisp the skin a little more and render off any excess fat. If you put the sauce on now it would burn.
5. After the first 20 minutes are up, pull out the chicken and brush the skin side with sauce and flip over. Brush the flesh side with sauce. Be generous! Put the chicken back in the oven (flesh side up) and bake for another 20 minutes.
6. Pull the chicken back out, brush the flesh side with another coat of sauce, then flip over and coat the skin again. Now we’ll put it in for the last 25 minutes! It should be done now but if you’re nervous check it with a meat thermometer. It should register at 165 degrees. If not, stick it back in the oven for an additional 10 minutes.
Chicken thighs are one of the cheapest cuts of meat at around $1.99/pound or less if you’re lucky. They are super moist and full of flavor. Give them a try, you don’t know what you’re missing!
Hope you enjoy!
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