Cap’n Crunch Chicken Strips

This is a revolutionary idea!!! I think people have crusted chicken with all sorts of cereals but it never crossed my mind to use Cap’n Crunch. Why? I have no idea, because it’s genius. Some of my very favorite recipes come out of this book and I would highly recommend buying it. Just click this link for the Pioneer Woman’s Cookbook Come and Get It. This recipe is on page 102

Cap’n Crunch Chicken Strips

Delicious Scale- 10 out of 10

Husband Delicious Scale- 8.5 out of 10 (it just threw him off a little that it was sweet but he really liked it)

Prep Time- 30 minutes

Clean up- three dishes

This recipe is so easy you just dip chicken tenders in a flour mixture with salt and pepper, then into an egg mixture and last into crushed up Cap’n Crunch. Pan fry until it’s a crispy golden brown. I am being 100% honest in saying this is the best chicken tender I have ever had. I also love the added sweetness from the cereal and the crunch that you get is unlike any other. This is worth driving to the store tomorrow just to make this.

Your kids will have a hay day that you put cereal on chicken! So get them involved with crunching up the cereal. What kid doesn’t like banging things.

Happy Cooking

Pork Chops With Wine and Roasted Garlic

The Pioneer Woman talks alot of pan sauces and using the drippings from your meat to add more flavor. Well she’s 100% correct there is so much flavor in those drippings why waists it.

I believe wine sauces are utter bliss!! That flavor you just can’t get from anything else. I keep the white wines for chicken and fish and the red for beef. This was a first for me though. I have never used red wine with pork though so this was a first for me. This recipe is out of page 246 of the Dinnertime Pioneer Woman Cookbook.

Ingredients

20 cloves of garlic

4 Tbsp olive oil

Salt and pepper to taste

4 boneless pork chops

2 Tbsp butter

1 1/2 cups red wine

1 bay leaf

1/2 cup beef broth

1 Tbsp balsamic vinegar

Chives for garnish

Now I won’t give you anything more then the ingredients so I don’t give away Ree’s trade secrets. You’ll just have to buy her book to know how the magic comes together.

Now who else loves the smell of wine while it is cooking? It is the best!

Place your pork back in the sauce and let it simmer for a little while.

So delicious. The wine gives it such a richness the pork chops so desperately need.

Happy Cooking!

Crock Pot Southwest Chicken Chili

I am a huge fan of crock pot meals. I am a working mom of two kids and it really heps on the days that I work. I work three, twelve hour shifts and when I can’t get home in time to make dinner its so nice for a meal to be already ready for my family. I just recently had a baby and to prepare for that I made about 15 crock pot meals to put in the freezer before I had my daughter because who wants to cook after they have a baby? It honestly will make your life so much easier.

I have about 20 crock pot meals that I love and I will share them with you but this one is my favorite! So stay tuned. The best part of this recipe is how easy it is. I mean this is what’s in it….

1 1/2 pounds boneless skinless chicken breasts

3 cans petite diced tomatoes

2 cups medium salsa

1 can corn

2 cans black beans

1 package ranch seasoning

1 package taco seasoning

Cook on low 4-6 hours

Take the chicken out towards the end of the cooking time and shred it, place it back in the crock pot.

I love to serve this with lots of toppings like cheese, sour cream, tortilla chips and avocado.

This is so delicious its amazing that such good flavor could come from so little ingredients. Just to let you all know all of this does fit in a gallon freezer bag but its a tight fit.

On a side note look how cute my fall table is. I got these adorable leaf table mats and cute pumpkin center piece.

This is super important if your going to make crock pot meals by yourself to hold the bags open for you.

Click this link to get yours Holders

Happy Cooking!

Chicken Noodle Soup- cooking with my two year old

I made this over the weekend but haven’t had time to post yet. The weekend completely surprised us and decided to snow about an inch. No one was expecting this because the weekend before it was 80 degrees.

The leaves are still on our trees so the snow pulled all the branches down. Of course with cold weather you have to make some soup and my daughter loves chicken noodle.

Chicken Noodle Soup

  • 8 cups chicken broth
  • 1-2 cups chopped chicken
  • 1 large onion chopped
  • 3-5 Carrots chopped
  • 5-7 celery stocks chopped
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 Tbsp butter
  • 1 Tbsp salt this will need to be adjusted if you are using salted chicken broth but mine was homemade so there was no salt
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 2 tsp pepper
  • 1/4 cup flour
  • 1-2 cups pasta of choice I used mini farfalle

Start with putting your aprons on this really helps your child feel special and involved.

Start with a large soup pot and saute the carrots, celery and onion in the butter. Wait until these are softened and then add flour and all your spices.. Stir! Please be very careful with your kids standing this close to a hot pan and open flame. A lot can happen when you walk away for just a second. Lexi loves to stir and when she puts spices in she always asks if she can “pat pat”. This just means she wants to hit the end of the spice bottle to make more come out.

Add chicken broth and chicken. I had this left over from my whole roasted chicken. Just take all the chicken off the bone that you can and throw the bones into a crock pot. Cover the chicken all the way up with water and cook on low over night. This chicken bone broth is so easy to make. This save you money on buying the broth at the store and its incredibly healthy for you.

Let this boil for 15 minutes. Then add milk and cream cook for 15 more minutes. Last add your pasta! Cover and cook for 10 minutes. Taste and see if you need to add any more spices.

Oh I forgot to tell you I added some broccoli in. When I make soup its also an opportunity to empty out the fridge so I put any random vegetable I have in the fridge in. This soup is so delicious and gets even more amazing after it sits in the fridge.

Happy Cooking

Terriaki Burgers

I am reposting this as its own post because it was stuck under another and it is so strange and amazingly good you guys have to try it.  This is on page 153 of the Dinnertime Pioneer Woman Cookbook.

Hawaniian Burger

Delicious Scale 9 out of 10

Husband Delicious scale 7 out of 10 (he wasn’t sure what to think of pineapple on his burger)

Prep Time 25 minutes

Clean up SEVERE but I have a tip, do all your cooking on the grill outside not on a flat top grill like I did.

The idea of this burger is genius to me. Teriyaki sauce on the burger kinda caramelizes and makes it so juicy. The sauce is teriyaki and mayo mixed together. How weird does that sound? This burger was already out of my comfort zone and then I added a grilled pineapple on top.  Add some provolone cheese and roasted bell peppers. What could be better?  Surprisingly I absolutely loved all these flavors together. When a burger drips down your hands, that makes a perfect burger. I paired this with sweet potato fries with a dipping sauce of Sriracha and mayo mixed together.

Best way to make fries quickly is to use a mandoline slicer. If you don’t have one of these, buy one.

I would like to tell you guys that I am getting cleaner and more organized with my cooking, but I’m not. If anyone has advice on how to be cleaner and more organized I’m all ears. Haha

Happy Cooking!! Try something new sometimes you will be pleasantly surprised

Whole Roasted Chicken

Is there anything better than roasted chicken? I don’t think so. I hope I’m not the only one that would love to just rip off the skin and just eat that, it is so so good. One of the other reasons I love roasted chicken is because I can make an amazing chicken noodle soup from soaking the carcass. Don’t worry I will do a post about that too because everyone needs that with this cold water coming.

Unrelated subject everyone thinks that Arizona in the United States is only super hot desert. Nope! This is the beautiful place that I live in fall.

And winter

We have every beautiful season here!

On to the main subject:

Whole Roasted Chicken

Cook at 450 for 15 minutes and 350 for about 1 hour to an hour and fifteen minutes until internal temperature reaches 165.

1 Whole Roasted Chicken

2 onions cut into quarters

1/2 stick of butter

1 Tbsp paprika

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 tsp Dash

Lemon juice from 1/2 a lemon and a couple tbsp of honey mixed together

I use a stone baking dish for this similar to this oneBaking Dish– click this link to get one!

Preheat your oven to 350.

Mix your softened butter with all of the spices.

Clean your chicken very well and pat dry.

Put your butter and spice mixture all over the chicken and put on top of a bed of onions in the baking dish.

Cook uncovered at 450 for 15 minutes. This helps crisp up the skin.

Then put the cover on cook at 350 and baste the chicken with the honey and lemon juice mixture every 15 minutes but do it really lightly so you don’t brush all the spices off.

Repeat this process until internal temperature reaches 165.

What a pretty bird!! Haha

I also made some gravy from the drippings, completely optional though.

Take all the chicken off the bone and put it in a crock pot with water covering the whole thing over night. You can make soup the next day or keep it in the freezer for whenever you need chicken broth.

This bone broth is actually extremely healthy for you as well. All the collagen is good for bone and joint health.

Happy Cooking!

Quinoa Caprese

Quinoa is one of my favorite ingredients to keep in my pantry. It is an absolutely wonderful substitute for rice and way healthier. Quinoa is a vegan and gluten free product that is high in protein. It also contains high amounts of fiber, antioxidants, magnesium and potassium. All essential for feeling great and looking your best. My husband even likes when I substitute it for rice because he likes the texture that it adds.

Some of my favorite recipes include:

  • Southwest Quinoa Stuffed Bell Peppers
  • Tabbouleh
  • Quinoa Burrito bowls
  • Quinoa Fried Rice
  • Quinoa Chili
  • Mexican Quinoa casserole (crock pot meal)
  • Quinoa Caprese

The list goes on and on but we will stop here with Quinoa Caprese. Let me know if anyone wants me to write a blog for the recipes on any of the above that your interested in. This recipe is on page 64 of the Dinnertime Pioneer Woman Cookbook. These are the two cookbooks I go through if anyone is interested in buying them. Dinnertime and Come and Get It

Quinoa Caprese

Delicious Scale- 9 out of 10

Husband Delicious Scale- 8 out of 10

Prep Time- 20 minutes

Clean up- Two easy pans

This recipe was really simple. It contains quinoa, (she used red quinoa) cherry tomatoes, fresh mozzarella, basil, balsamic, olive oil, salt and pepper. I also added cucumbers because I like the crunch.

Now let me as you this. Is there anything better then fresh mozzarella? I don’t think so it’s so creamy and delicious. I got to use some cherry tomatoes from my sister in laws garden and they were the perfect pop of sweetness for this salad.

Serve of the side of some roasted chicken and you have an amazing healthy dinner.

Quick Taco Ring

I love to take an everyday item and make something delicious with it. One of the items that I always keep on hand is crescent rolls in the can. These are so versatile! You can do appetizers, entrees or desserts.

Some wonderful ideas are:

Appetizers:

Ham and cheese roll ups

Bacon and cheddar pin wheels

Spinach and artichoke stuffed crescents

Pizza stuffed crescents

Entree:

Italian Sandwich Ring

Taco Ring

French Dip Crescents

Chicken Pot Pie Crescents

Dessert:

Apple Dumplings

Peach Dumplings

Churro Cream Cheese Bake

Chocolate Crescents

The options are endless and it is all so delicious. Today we are going to make a

Taco Crescent Ring

Crescent Rolls in the can

1/2 pound ground beef

1/2 large yellow onion chopped

1 Tbsp taco seasoning

Cheddar cheese

Toppings

Sour cream

Pico de Gallo

Salsa

Avocado

Lettuce

Tomatoes

Start off with cooking the ground beef with onions and taco seasoning in a sauté pan. Then arrange the crescent rolls into a ring like this.

Around the inside part of the ring start layering the beef with cheddar cheese on top. Take one piece of the crescent at a time and wrap around the beef at an angle. It ends up looking like this.

Cook according to the directions on the crescent rolls that you bought. Keep an eye on this because it can burn on the bottom quickly.

It’s so cute!!

Cut off a slice and put whatever toppings you would like. I just did sour cream and Pico de Gallo.

So so delicious. Even my husband was so surprised how good this was.

For portion sizes me and my husband were able to finish this whole ring by ourselves. We indulged a lot in this though. It could probably feed four though if you eat small amounts. Haha

I would love to hear what else you guys do with crescent rolls.

Happy Cooking

All About Those Meatballs

I am all about freezer cooking and getting ahead. There are three days during the week that I am not home for dinner. So I have to have something in the freezer ready to go for my husband because he is not the best cook. Shh don’t tell him that! It’s not that he can’t cook I think he just doesn’t even want to try. He’s lucky I like to cook otherwise it would be ramen and pizza in our house every night.

Meatballs are one of the best things to keep in the freezer because you just add sauce and dinner is served. We are going through the meatballs recipe on page 102 of the Pioneer Woman Cookbook. This is the Cookbook I am going through if anyone wants to follow along. Dinnertime

Meatballs

Delicious Scale- 9 out of 10

Husband Delicious Scale 9 out of 10

Prep Time- Honestly depends how many you want to make

To make a good meatball it’s basically like making meatloaf but in a ball form. You add the flavors that you like, eggs, breadcrumbs and heavy cream if you are the Pioneer Woman. This is quite possible why I love her so much she adds heavy cream to pretty much everything she can. She cooks her meatballs in a sauté pan but I like to bake them. Either way of course is delicious.

Of course my daughter has to help in her adorable little apron. I let her add all the spices and then I rolled up all the balls. She asks constantly can I try that, how about that, how about that. Well go ahead let your kids try everything they add it makes them more interested in what your doing. And no I did not let her try raw meat. Gross!!!

Now onto freezing. This part is very important to do correctly. Make sure the meatballs are cooked and put them into the freezer uncovered to flash freeze. This makes it easier for freezing so they keep their shape. Most importantly you put the meatballs in a gallon zip lock bag and take all the air out. Any air can cause freezer burn. These can last up to 6 months in the freezer.

A few options to make with meatballs would be BBQ meatballs, Swedish meatballs, sweet and sour meatballs, or Asian meatballs. You can also through them in a soup or on top of spaghetti. The options go on and on. They are all so delicious I have tried every single one.

Keeping your freezer stocked will be a life saver for you. It is so helpful to me I had to buy another freezer to support my make ahead addiction. Crock pot meals are also another freezer favorite for me. Whatever can make your life just slightly easier is worth doing.

What else do you all like to freeze?

Happy Cooking!

Quinoa Turkey Chili

As it is starting to cool off outside and the leaves are beginning to change I am getting more into the fall spirit. So we put up the fall decorations up, popped in a vanilla nutmeg scentsy and made some chili. Fall makes me so happy I love everything about it!

So this chili recipe is mine not the pioneer woman’s but it is so delicious and healthy that I thought I would share it.

Quinoa Turkey Chili

1 Tbs olive oil

3 cloves garlic minced

1 onion diced

1 pound ground turkey

1-1/2 cups quinoa depending on how much quinoa you like

2 14.5 ounce cans diced tomatoes

1 14.5 ounce can crushed tomatoes

3 Tbs tomato paste

1 1/2 Tbs chili powder or more to taste

2 tsp cumin

1 1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp ground coriander

1-2 tsp sugar (totally optional but it helps to counteract all the acidity of the tomatoes)

Salt and pepper to taste

1 15 ounce can kidney beans

1 15 ounce can black beans

Start with a large pot on the stove top with olive oil, garlic, and onions. When they are translucent add the turkey to brown.

This is the easy part just add all the other ingredients to the pot. It does not matter what order.

Now you can cook your quinoa ahead of time but I just like to cook it in my chili because I hate doing any extra dishes. So I add an extra 1- 1 1/2 cups of liquid (vegetable stock or water) that the quinoa will absorb. Let this simmer for 30-45 minutes until all your quinoa is cooked.

I like to serve this with sour cream, cheese and avocado if I have it.

This is so delicious with some corn bread on the side that Lexi made.

Lexi wanted her face painted at an event we were at earlier that day but we had to leave before we could. She was so sad so I painted I butterfly on her arm. Totally looks like a butterfly. Right? Haha

Happy Cooking!