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

Pan Fried Pork Chops With Risotto

Never thought I would say those words. I have heard risotto is hard to make and a lot of work so I have never even attempted it. So I have decided to give it a try and paired it with delicious pork chops. We are making pan fried pork chops on page 156 and risotto on page 328 of the Dinnertime Pioneer Woman cookbook. Dinnertime Cookbook


Delicious Scale- 9 out of 10

Husband Delicious Scale- 7 out of 10 (it was to creamy for him, said no one ever?)

Prep Time- 30 uninterrupted minutes

Clean Up- between everything it was quite a few dishes

Risotto is basically a slow cooked rice that must be cooked by adding the liquid a little bit at a time. We are using Arborio rice which is quite expensive compared to just normal white or brown rice. It looks like a thick shorter grain. This started with carmelizing some onions and garlic in butter and then you add two cups of the Arborio rice. This calls for 6 cups of broth, I used chicken broth. So you add one cup at a time and don’t add another until all the liquid is absorbed. My husband last minute had to go help my family with something so I had the kids while I was trying to make risotto. So I’m holding my youngest Bailey and telling my two year old daughter to not come near the pan because she always wants to be up cooking with me.

Moms are multi taskers though right so this is no problem haha. Anyways at the end you add a little heavy cream, parmesan, salt and pepper. This was perfectly delicious! So creamy and such a different texture then normal white rice I had to go back for more.

Pan Fried Pork Chops

Delicious Scale- 8 out of 10

Husband Delicious Scale 7 out of 10

Prep Time- 15 minutes

I think these would have been ten times better if my pork chops didn’t have a little bit of freezer burn. Oh well this is what happens when you buy in bulk and also buy meat when its on sale and then it sits in the freezer for a while.

Whenever the pioneer woman fries anything she adds oil and butter because she thinks it gives it better flavor. I believe her!! If you are making this along side risotto you want to make sure everything is prepped ahead of time so you can just through the pork chops straight in when it comes time.

This recipe could not be easier! We are using boneless pork chops. You just dip your pork chops in flour mixed with your favorite spices and put them in the pan to fry. For spices we used salt, pepper, paprika, chili powder, garlic powder and season salt. Also its very important to flavor your meat as well with salt and pepper before you put it into the flour mixture.

Perfectly crispy and juicy on the inside. Just how I like it.Tada!! I paired this with a beautiful strawberry and spinach salad. Such a delicious meal. As far as clean up if any of you are like me and frying is a total mess you should invest in one of these covers. It just goes right over the top of your pan so none of the grease splashes out. Splatter Screen

Happy Cooking!

For the Love of Blogging

As I’m sitting here drinking my coffee, blogging and planning out the next week of my recipes, I can’t help but love every second of this.  Who knew that something like blogging would become so fun to me.  I love the idea of writing something to total strangers haha.  Whether anyone reads this or not this has become a great stress reliever for me as well as pushed me out of my cooking box.


This recipe that I am going to share with you is not from Pioneer Woman but it is so good I cannot keep it to myself.

Korean Beef Egg RollsIMG_3889

Delicious scale 10 out of 10

Husband delicious scale 9 out of 10 (I wonder if I will ever get a 10 out of him he is hard to impress haha)

Cook time 30 minutes

Clean up- Not bad at all, a frying pan and a cutting board

1 pound lean ground beef

1 Tbs sesame oil

3 cloves garlic

1 tsp ginger

1/2 cup brown sugar

1/4 cup soy sauce

1/2 Tbsp sriracha

24 egg roll wrappers

10 napa cabbage leaves

2 carrots cut into matchsticks

oil for frying

Brown the meat with sesame oil, garlic and ginger.  Drain 75% of the fat.  Add brown sugar, soy sauce, sriracha and cook until the liquid reabsorbs.  Let the meat cool for about 5 minutes.  Saute the carrots in the pan that you cooked the beef in.  Put wonton down add cabbage leaf first, then put beef on top and then carrots.IMG_3886

Put water around the outside of the wonton. Fold the sides in first and then roll up.  Freeze the egg rolls for about 5-10 minutes so they hold together better while frying.  Fry until the outside is golden brown and dry on paper towel.

The first time I made these I used beef but today I decided to try ground turkey.  It was still amazing.  As soon as you take a bite it explodes with Korean flavor with a little spice on the back end from the Sriracha.  I could probably easily eat 6 of these because when I really love something I become a bottomless pit. haha!  Let me know if you try it and what you think.

16 Minute Fail

Yesterday was a rough day of being a woman so all I wanted was a quick dinner and something sweet.  Boy was I wrong with the dinner I chose.  The Pioneer Woman has a whole section in the Dinnertime Cookbook devoted to 16 minute meals.  She is amazing because this dinner took me 35 minutes?  I was way off!!  The dinner of choice was orange chicken on page 160 of the Dinnertime Cookbook, because who doesn’t love Chinese food.  The flavors that they use are so dear to my heart.

Orange Chicken

Delicious Scale- 7 out of 10

Husband Delicious Scale- 7 out of 10

Cook time- 35 minutes

Clean up- Not worth it, I used three pans, one cutting board, and frying is always a mess to clean upIMG_3877

Frying is probably one of my least favorite things to do.  For one, it scares me!  For two the clean up is so not worth it.  What was interesting to me about this frying process was the crust.  It was a mixture of egg whites and cornstarch.  Has anyone ever fried with this before?  It didn’t give me a very crispy exterior on the chicken but that is probably me mistake because I missed the part where you are supposed to fry it twice. IMG_3892

The sauce had quite a strong orange flavor.  A little to much for my liking.  So between the frying and the super orange sauce this wasn’t my favorite recipe but still pretty darn good.  Next time I will just sauté the chicken instead and add a little bit more brown sugar to the sauce.IMG_3891

For Dessert I made her quick caramel sauce on page 350.  This is so easy that it might become a problem for me.  Ever been stuck in the house on that time of the month and you really need something sweet?  Make this!!

1 cup Brown sugar

1/2 stick of butter

1 Tbs vanilla

pinch of salt

1/2 cup heavy cream

She puts this over ice cream, but I had to resort to pouring it over popcorn. Such a hard life. Haha.  I wish I could show you guys a picture but it was so good there was no time.  What else do you all like to put caramel sauce on?