Baked Asparagus Fries recipe. Did you all have a good super bowl or puppy bowl? Madonna is scary, no? I’ve been seeing pictures of her from the Super Bowl, and it literally scares me. Nightmare scary. Anyway, asparagus fries are actually pretty neat. Baked Asparagus Fries with Three Dipping Sauces Makes 1 pound Directions: 1. Zucchini Cheddar Drop Biscuits. Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately?
Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright.
I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual. Leek and Goat Cheese Tart. I am feeling rather lazy in the kitchen these days. The thought of a gourmet meal each night does sound dreamy…when someone else washes the dishes or does the actual cooking. A lot of planning and thought goes into fancy meals. Lately I’m just not up for it. Spring is around the corner, and who wants to spend the afternoon in the kitchen? Enter your friends: frozen puff pastry, cream cheese, goat cheese, and leeks. Puff pastry is that versatile, luscious, pastry dough that puffs up (hence the name) to epic heights in a hot oven and results in the flakiest crust you can imagine.
I never make my own. When making flatbread/pizzas/tarts with puff pastry, it’s a good idea to roll it out on parchment paper–not to be confused with waxed paper–and place it on a baking sheet. I’ve used leeks and goat cheese here–a classic pairing and very appropriate for Spring. It’s hard to go wrong when puff pasty is so right. Leek and Goat Cheese Tart Preheat oven to 425 degrees. Cut into squares and serve. Pioneer Woman's Chicken Pot Pie. I love a good old fashioned comfort meal every now and then and this definitely fit the bill!
I made 3 pot pies (I added extra of each ingredient to have extra filling), one for us and two to take to people, so it was a good thing it turned out so yummy :-), but I knew the Pioneer Woman wouldn't let me down! I only wished we'd had more leftovers! Ingredients: 3 celery stalks 3 medium carrots, peeled 1 large yellow onion 4 T butter 1/2 c frozen peas 2 c cooked chicken (I used canned chicken) 1 c all-purpose flour 2 c chicken broth 1 chicken bouillon cube 1/4 c white wine, optional (I did use white cooking wine) 1 c heavy cream 1 t ground thyme 1 t kosher salt, or more to taste black pepper to taste 1/2 recipe Perfect Pie Crust Directions: - Preheat oven to 400 degrees. - Finely dice celery, carrots and onions. - Melt butter in a large pot or dutch oven over med heat. Add the onion, carrots, cleery and peas. Cauliflower Crust Pizza. Lemon Cream Pasta with Chicken Recipe.
Stuffed Poblano Peppers - A Couple Cooks. Stuffed vegetables are a wonderful meatless main dish, and these peppers were no disappointment! We’ve been on a bit of a Latin-inspired kick lately, so this idea fit the bill for a meal with friends, as well as a few weeknight meals. The recipe below is a result of several attempts and a fair amount of research (thank you, Google). The main idea is simple, and offers a lot of flexibility – you can choose any grain, veggies, and spices for the stuffing (I think next time I’ll try quinoa and maybe goat cheese or gouda, just to be fancy). Many recipes call for baking the peppers, but since I hate to wait, I’ve included the broiler method below.
It makes it a bit quicker – you also can make the grain ahead of time to speed things up. The result tasted great and was fun to serve; we especially liked the earthy taste of the poblano peppers as an alternative a bell pepper. Enjoy! Stuffed Poblano Peppers by: a Couple Cooks Recipe type: Main Course Cuisine: Mexican. The Super Easy Way to Getting Meals Ready ~ DUMP Cooking. What is Dump Chicken? Dump chicken is one of the easiest forms of Freezer cooking! The idea is VERY simple, do NOT over think it. You take raw (never frozen) OR Frozen chicken pieces, toss them into a One Gallon Freezer Bag, then toss in the sauce and freeze flat.
The key is never RE-FREEZE Raw chicken. 1 1/2 Pounds Chicken Pieces -- (4 to 6) 1/2 cup apple juice 1 teaspoon chicken bouillon 1/4 teaspoon mint -- crushed 1 cup Seedless Grapes For immediate cooking: Pre-heat oven to 350 F. For freezing: Place all ingredients into a 1 Gallon freezer bag. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates BBQ Jelly "DUMP" Chicken NOTES : (strawberry, Peach, and apricot jams also work well) Crack potatoes. This is why I love Pinterest...these potatoes. So many great ideas, easy recipes that I shouldve thought of, and drool worthy photos that give you a hankering to go to the store immediately and just cook your life away. I'm a potato girl so these were a no-brainer....super de duper easy and great for a crowd.
These were one of Justin's favorites for Thanksgiving so they will be on the do again list for sure... 2 (16oz) containers sour cream (I used one light and one fat free) 2 cups cheddar cheese, shredded (2%) 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind Combine first 4 ingredients, mix in hash browns. **Per the comments from readers, most people enjoyed this better with only one package of ranch dip mix, two packs was too salty for most people, although we enjoyed it the way it was. Chicken Tamale Casserole. This chicken tamale casserole is loaded with the flavor of tamales with none of the hard work! It’s perfect for a quick weeknight dinner! My husband had the flu this week and I served him Chicken Tamale Casserole.
He sorta thought that was a mean thing for me to do. In my defense, I asked him on Sunday if he had any special dinner requests for the week (he said no), and I did my grocery shopping Monday morning. He came home sick and pukey and ouchy feeling on Tuesday. So, I stuck with my original meal plan and I ate the crap outta some Chicken Tamale Casserole. Which, let’s be honest, isn’t really anything new for me. I have children. My son and I scarfed this down, but Chaddy (the husband, who I am sure loves it that I call him Chaddy on the internet) ate a small portion (against his will, he says), and my daughter took her required 3 bites and asked for something else. Print Recipe Ingredients: Directions: Preheat the oven to 400 degrees. Recipe adapted from Cooking Light Don’t miss a post! Red Lobster Cheddar Bay Biscuits. You can make terrific Cheddar Bay Biscuits just like Red Lobster does.
However, you cannot make the exact recipe because they have a special butter-garlic sauce that is not available to the general public. See how these compare. Red Lobster Cheddar Bay Biscuits Author: Janelle via CopyKat Recipes Recipe Type: Bread Prep time: 10 minutes Cook time: 10 minutes Serves: 4 These are incredible fresh out of the oven. And with a touch of butter, these are simply divine. Ingredients 2 cups Bisquick baking mix1/2 cup cold water3/4 cup grated sharp cheddar cheese4 tablespoons (1/2 stick) butter1 teaspoon dried parsley flakes1/2 teaspoon garlic powder1/2 teaspoon dried Italian seasoning Instructions Preheat the oven to 350 degrees F. While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning. Print Recipe. Crustless Bacon and Cheese Quiche recipe. Baked cheese balls. OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about.
These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it. And, yes, marrying those two ingredients together made the best homemade cheeseball I've made to date. Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet?
Don't mind the shadows in the pictures, they're irrelevant. Cheeseburger Mini Muffins Recipe. Man-Pleasing Chicken | Witty in the City. I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten.
If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken! To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Shopping list: Bacon-Asparagus Strata Recipe. Parmesan – Roasted Zucchini Recipe. If you like this recipe then PIN IT on Pinterest This is one of my favorite ways to prepare zucchini.
Prep work is less than 5 minutes and ready to eat in 15. The outside of the zucchini will be a little crispy with a tender middle. The roasted cheese adds an amazing level to this dish. Very family- friendly. Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Looking for a similar recipes check out and Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 2 zucchini – cut off the ends, cut into 4ths – length wise – You should have 8 total 1 tablespoon olive oil salt garlic powder black pepper1⁄3 cup parmesan cheese What To Do Preheat oven to 400.
Lay zucchini on a cookie sheet covered with parchment paper. Top with cheese. Bake for 15 minutes or until zucchini is tender and cheese is browned. Enjoy! Parmesan – Roasted Zucchini Sara @ Budget Savvy Diva : Side. Cornmeal Muffins. Adjust oven rack to middle position and heat oven to 400 degrees F. Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the silicone muffin pan on a baking sheet. In a large bowl, whisk together the cornmeal, flour, sugar, salt. and baking powder.
In a large glass measuring cup or another bowl, whisk the eggs, milk, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until batter is just combined and evenly moistened. Do not over-mix. Bake muffins until light golden brown and toothpick or skewer inserted into center of muffins comes out clean, about 20 to 25 minutes, rotating muffin pan from front to back halfway through baking time. Ricotta Stuffed Spinach and Broccoli Pizza. 1/2-3/4 Cup ricotta cheese ¼ Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt ½ Cup Roasted red bell peppers, from can or fresh 1 ½ Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil ½ teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
Spread and press one piece of dough into the bottom and sides of a well oiled 10" dutch oven. In a medium bowl, mix together the ricotta and Parmesan cheese until well combined. Spread into pressed pizza dough. Place the broccoli in a 10" dutch oven and just barely cover with water. In the same dutch oven, heat the olive oil and saute the spinach until wilted down, about 3 minutes. Press out the remaining piece of dough and place over filling, tucking edges inside of pan. Bake at 375° for 25-35 minutes or until crust is golden brown and cooked through.