With just a few ingredients this is sure to be one of your favorite suppers!
Me: What do you want for supper tonight?
Drew: I don't care.
Folks, this happens every single morning in our house.
If it were up to me, I would most definitely have pizza every night of the week. Unfortunately, Drew isn't really a fan of my 'pizza for the rest of my life' plan.
I looked in my freezer and staring back at me was a family pack of drumsticks that I bought on clearance a few weeks back.
Ok, before you turn your nose up - it was on clearance because it was about to expire. But even at full price, chicken legs are dirt cheap. I bought them and thought, "I'll figure out how to make these someday."
Well, I figured out how to cook them and now I buy chicken legs every time I see them on sale...especially when they are on clearance!
An easy supper that's ready in less than 30 minutes!
Last weekend Drew and I took the doors off of our master bathroom in hopes of remaking them into French doors.
When I say Drew and I, I really mean just Drew. Have I mentioned that I ‘married up’ with him? Or, in football terms, I 'out-kicked the coverage' by marrying him.
You'll love this easy weeknight supper!
Drew and I absolutely loved this dish. It's an easy one that doesn't require much prep - thank goodness. I love to cook but when I've been working all day, the last thing I want to do is stand over the stove for an hour. Ya feel me?!
Step 1: Prep your chicken! I almost always tenderize my chicken before I bake, fry or grill it. Put it between two pieces of saran wrap and pound away. Trim up the fat and lay them in a 9x13 casserole dish.
It may be 75 degrees outside but it is November which means it is time for soup! I fixed this Chicken Enchilada Soup a few weeks ago while wearing shorts and a t-shirt but my goodness I have waited long enough.
All of the best things about pizza wrapped up in a flaky, melt-in-your-mouth puff pastry.
My aunt made these Pepperoni Pizza Swirls for me a few years ago and I have loved them ever since! I would request them every time we went to visit her. Eventually, she gave me a roll of them to take home so I could have them whenever I wanted. Of course, they didn’t last long because I got Drew hooked on them too. It was time for me to learn to make them myself!
These were super easy to make and only took me about 10 minutes!
· 1 Pepperidge Farm Puff Pastry Sheet, thawed
· ¼ cup pizza sauce
· ¼ teaspoon dried oregano
· 1 cup shredded mozzarella cheese
· ¼ cup small pepperonis
· 1 tablespoon grated parmesan cheese
· salt and pepper
*I chose to double this recipe but the ingredients are for one roll.
1. On a lightly floured surface unfold the puff pastry with the seams pointing towards you. Spread the sauce from edge to edge leaving a 1-inch border at the top of the sheet.
2. Sprinkle with oregano then the mozzarella, pepperoni and parmesan. Season lightly with salt and pepper.
3. Roll the pastry up towards the 1-inch border keeping the roll as tight as you can. Wrap in plastic wrap.
4. Stick it in the freezer for at least an hour. (I usually make a double batch of these and save them for snacks or appetizers.)
5. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or your Silpat. If the pastry has been frozen for longer than an hour you should let it sit out on the counter for about 20 minutes before slicing.
6. Using a sharp knife, cut the pastry into 1-inch thick slices. Bake for 18-20 minutes or until golden. Let cool on cookie sheet 5 minutes before serving.
I hope you enjoy these as much as I do! –Sarah Kathryn
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
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!
Here is a quick and easy dish that we loved and it took no time to throw together. Our kind of meal!
You will need:
1 rotisserie chicken
1&1/2 bags of frozen mixed vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of water (add more if needed)
Biscuits (to be described later)
Take meat off of ALREADY cooked chicken (I love this part) and add to your pot along with soups and water. Heat through and then add frozen vegetables, bring to a boil and let simmer for about 20 minutes.
While mixture is simmering, pop your biscuits into the oven. Notice I didn’t say you had to actually make the biscuits. When biscuits are done and veggies are tender; place biscuit on your plate (opened up into two halves) and spoon chicken mixture over it. Enjoy!!
This Macaroni and cheese casserole tastes unbelievable and is so easy, you'll never use a box mac and cheese again!
-2 cups macaroni
-1 large block extra sharp cheddar cheese (16 oz)– grated
-1 cup heavy whipping cream
-salt and pepper to taste
· Preheat oven to 350.
· Coat deep casserole dish with cooking spray (2 to 2 ½ quart size).
· Cook macaroni according to directions. Drain and rinse with cold water.
· In deep casserole, layer macaroni, grated cheese, and repeat.
· Whisk cream, eggs, salt and pepper together then pour over the macaroni and cheese.
· Bake for 30 minutes or until cheese starts to brown.
For an all-in-one meal, cut up ham into bit-sized pieces and layer it in with noodles and cheese.
The Supper Table
Easy ideas to help you get them to the table.
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