These beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier. Continue Reading
Do Nothing Cake
Sesame Salmon With Orange Slaw
No backyard? No problem! With the help of a quick spice rub, your favorite store-bought barbecue sauce, and a blast from your oven’s broiler, you can the sticky-sweet goodness of barbecued chicken—no grill necessary. It takes a little patience for the skin to crisp and the meat to tenderize, so don’t try to rush those steps (it’s worth it!).
In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family’s not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it’s excellent as-is. Serve chicken over pasta with additional sauce. Continue Reading
Heat oven to 375°F. In 12-inch ovenproof nonstick skillet, melt butter over medium-high heat until sizzling. Add carrots and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Reduce heat to medium. Sprinkle flour over vegetables; cook and stir until flour is golden brown.
Slowly stir in broth with spoon (wooden or nylon). Add bell pepper and ground red pepper. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in chicken and cheese. Cook and stir until cheese is melted. Remove from heat; cover and keep warm.
Unroll dough on lightly floured work surface so short side of rectangle is pointed downward. Cut dough lengthwise into 8 equal 12-inch strips. To make pretzel shape, roll each strip into about 20-inch rope; form dough into U shape.
Twist ends together three times. Press down dough where dough overlaps in an X. Pick ends up, and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzels on cookie sheet lined with waxed paper.
In small microwavable bowl, microwave 1/4 cup water uncovered on High 30 to 60 seconds or until very hot but not boiling. Add baking soda; stir until dissolved. Brush pretzels with soda mixture (not all soda mixture will be used). Sprinkle tops of pretzels evenly with salt. Place pretzels on top of filling in skillet.
Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.
I don’t know about you guys, but anything that is cookies and cream flavor ALWAYS hits the spot!
Whether it be ice cream, a candy bar, fudge…you can never go wrong with these flavors!
This cookies and cream bark is super easy and great to bring to any event! You can even make these for your friends around the holidays!
You won’t want to wait for Taco Tuesday!
Italian Sausage Orzo Soup
Philly cheese steak fans, this one is for you! Just when you thought the classic sandwich couldn’t get any better, we stuffed all of the best Philly cheese steak ingredients inside flaky, buttery biscuits for a winning dish that can double as dinner or party appetizer! Made with only six ingredients, it’s super easy to throw together, whatever the occasion. Continue Reading