Chick-Fuh-Lay Nuggets & Sauce » Table for Two Copycat Chick-Fil-A chicken nuggets! Chick-Fuh-Lay Nuggets & Sauce are addicting! I hate Sunday’s. Not because it’s the last day of the weekend. But because I seem to crave Chick-Fil-A only on Sunday’s and I can’t fulfill that craving because they’re CLOSED. I’ve fixed that problem and I probably solved everyone’s problem too. Let’s go swimming! I didn’t want some lawsuit against me so I didn’t title this post appropriately with the real restaurant’s name, you get the point though, right? Seriously, I’m addicted to this place and it’s such a bad habit. Are you hungry yet? Go make these now and every Sunday, you’ll think of me and thank me :) and so will your neighbors. I should also point out: this isn’t Chick-Fil-A’s secret recipe. Chick-Fuh-Lay Nuggets & Sauce Author: Julie Wampler Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 4 as an appetizer All images and content are © Table for Two.
Country Club Chicken It wasn’t until a friend of mine casually asked me what I had put into the chicken casserole that made it so creamy without making it greasy, that it dawned on me this is more an American than a European way of cooking. Using a concentrated soup as the basis of your casserole—turning it into a sauce like that—isn’t really common in Dutch cooking. Actually, it’s really uncommon. I love it, though. It’s tasty, easy and fast and you always get the same result. This is a very old recipe that a lot of you probably still know from old church or community cookbooks. For those of you who don’t… you need to make this one, stat. Ingredients: 1 pound spaghetti 4 chicken breasts 1 large onion 7 oz mushrooms 1 can concentrated cream of mushroom soup (1 Unox or 2 Campbell’s) 4 or 5 slices bacon 1/4 cup dry white wine 2/3 cup sharp cheddar 1 apple butter or oil salt & pepper Directions: Mince the onion. Peel and mince the apple (or wash it well). Cook the bacon and don’t clean out the pan. Add the soup.
Mozzarella & Potato Pie I already expected a lot of laughs when I got a package from my girl Teri. Why? Oh, I don’t know. Call it gut-feeling, call it intuition, call it a sixth-sense. Or maybe it were the S.L.U.T napkins (stressed-out ladies unwinding together) she mailed me some time ago. Now that’s Teri for ya. What I didn’t expect was this beautifully old ‘The Southern Junior League Cookbook‘ filled to the brim with mouth-watering recipes that she put into the package as well. I flipped through recipes all afternoon and stumbled on a few (well, a lot, actually) of them that were right up my alley. Now this one’s amazing: a fluffy mashed potato pie topped with creamy mozzarella, tangy tomatoes and Italian herbs. Ingredients: 2 pound potatoes 1/2 pound fresh mozzarella balls 1/2 cup grated Parmesan 3 tomatoes 1 oz butter 1/4 cup milk 1 tsp oregano 1 tsp basil pepper & salt to taste Optionally: nutmeg Directions: Isn’t it gorgeous? I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. And Teri?
crockpot honey sesame chicken Crockpot honey sesame chicken is easy to make and even more delicious! “Bourbon chicken? Bourbon chicken? Sample?” You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am. Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs. I won’t lie, it’s hard to refuse something like that. However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. crockpot honey sesame chicken Author: Julie Wampler Recipe type: Slow Cooker Prep time: Cook time: Total time: Serves: 4 All images and content are © Table for Two. crockpot honey bourbon chicken, honey sesame chicken
Chicken Chili « Our Life in Food Inspiration: So this is one of those recipes that I’ve been making for years in one form or another. It used to be on my blog a few years back, but I took it down because I’ve made some significant changes since then that I really think improve the dish. Brandon always tells me that this is his favorite chili every time that I make it, and it’s really up there for me, too. What We Loved: This chili has a really great depth of flavor for how simple it is to make. Tips: I’ve really been digging navy beans lately instead of cannellini beans when I’m looking to use white beans in a dish. Chicken ChiliSource: Original Recipe 1. 2. 3. 4. 5. 6. Like this: Like Loading... Rain or Shine In Oregon, the only month in which you can depend on good weather, is the month of August. Weddings, camping trips, hikes and outdoor adventures always fill up the month of August in Oregon. And, while the rest of the country is busy starting school, Oregon prolongs the start of school until September - allowing it's students to fully enjoy a true summer vacation. I'm a little behind on this month's Recipe Swap... between celebrating our anniversary at Bryce Canyon over the 1st, and participating in Mindy Mae's Market the following weekend. The weather is the sole inspiration for this month's recipe swap, since many activities and most schedules in Oregon are dependent on the weather, though really, we just learn to do and love doing, everything in the rain. Plus, since we don't get all that much sun anyway, we have to improvise to get our fill; so this month's recipe swap is all about s'mores! #4: Campfire Cookies, by Fahrenheit 350° (oooh! Now, it is your turn!
Chicken Rollups #2 We both really liked this dish. It is a kicked up version of my usual Chicken Rollup dish that we love. I got 14 rolls out of this recipe. This is a quick weeknight meal. Chicken Crescent Roll Casserole adapted from Recipezaar.com 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Filling 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese* 2 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder 1 tsp minced onion flakes 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 tsp seasoning salt 1/2 tsp ground black pepper (or to taste) 2 Tbsp. milk 1-2 cup grated cheddar cheese (for topping) Set oven to 350°F.
Chicken, Bacon and Cream Cheese Mini Taquitos I made these Chicken, Bacon and Cream Cheese Mini Taquitos as part of a review and giveaway I have going on (go enter to win!), and had to share them here on my recipe page too. They were a little tedious to make lots of tiny taquitos, but it was worth it. They're nice and tiny and cute too and were great little lunch munchies while Nascar was on. The littlest kids didn't want to try them, but us 3 older ones loved them, and the dip was fantastic too! Taste and Tell's Chicken, Bacon and Cream Cheese Mini Taquitos 1/3 of a 16-ounce package bacon (about 6 slices), chopped 1/2 of an 8-ounce package cream cheese, softened 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken) 8 flour tortillas (10-inch) Vegetable oil (I used canola) 1 medium avocado, pitted, peeled and cut up 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 1 1/2 teaspoons white vinegar dash Dried dill weed dash Garlic powder dash Ground black pepper enjoy,
Oven Baked Parmesan Seasoned Fries These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :) When we were still in PA, my neighbors RAVED over them and I mean RAVED! They could smell the wonderful aroma coming from the windows in the spring and would say "Oh my gosh" someone is cooking something that smells delicious! I once made the mistake of calling them "healthy French fries" and very promptly these little fry guys lost their appeal— that is UNTIL they tasted them!!! Oven Baked Parmesan Seasoned Fries NOTE: The amounts listed are for every one pound of fries.
Honey Lime Chicken Enchiladas Recipe This is my husbands ALL-TIME favorite meal! Whenever I have to take a meal to neighbors or people are coming over, he always tells me this is what I should make. I'm sure everyone we know has eaten these by now, but we love 'em! Honey Lime Chicken Enchiladas Recipe: Ingredients: Marinade: 6 tablespoons honey 5 tablespoons lime juice 1 tablespoon chili powder 1/2 teaspoon garlic powder Enchiladas: 1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them) 8-10 flour tortillas 1 pound Monterrey jack cheese, shredded 16 ounces green enchilada sauce 1 cup heavy cream Directions: Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. (Recipe from Dinner on a Dime) Looking for more delicious enchilada recipes? Here are some of our favorites:
Chicken, Spinach and Cannellini Bean Quesadillas HEALTHY ALERT! We've put the cheesecake behind us, walked a thousand miles uphill backwards, and now we're ready for some tasty food that our bodies are going to thank us for. Chicken breast, spinach and cannellini beans equals lean protein, Popeye pectorals, and enough fiber to keep things moving in a positive manner, so to speak. We're not slouching on flavor here though folks. This recipe started out as a quesadilla filling and did indeed become that for hubby, but I enjoyed it as is, mounded in a bowl with a hefty dose of freshly cracked black pepper. First some basics on the chicken. Cannellini beans remind me of potatoes. Chicken, Spinach And Cannellini Bean Quesadillas Cooking spray Flour tortillas Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here) Avocados, diced Fat free sour cream In a large skillet heat olive oil over medium-high heat. Spray a large skillet or griddle with cooking spray.
Best Rolls Ever This is Lynn here. I just have to tell everyone that I have the BEST sister ever! Why, might you ask? I have been falling in love with my mixer and using it non-stop. Ingredients:2 c warm water2/3 c nonfat dry milk powder2 Tbsp dry yeast1/4 c sugar2 tsp salt1/2 c butter1 egg4 1/2- 5 c all purpose flour Directions:In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.Mix on low speed until ingredients are wet, then 2 minutes at medium speed.Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. 9. 10. 11. 12. 13. 14. 15. 16. And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE. So get baking to warm up your home and your tummy during this VERY cold winter! Feel free to "Pin" to your heart's content!
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400.