Crispy yogurt chicken with creamy corn casserole!

SO, I've been hearing a lot about Pioneer Woman's crispy yogurt chicken, so I decided to make it. It was really easy to make, but wasn't as good as I expected. The only change I made in the original recipe was that I used chicken tenderloins and punded them a little thin. Also, I only had lime, so I used that in place of the lemon and I used dried herbs and jarred garlic instead of fresh. I really think it woul dhave been better to add more salt to the bread crumbs. Still it was great for a quick weeknight meal!

Click here for the recipe

I also made a corn pudding (shown in picture) that was similar to the one in PW's blog, but I did it a little different. I didn't really do exact measurements so here it is:

1 can shoe peg corn

some half and half

salt

pepper

cheese

I just mixed all of that until it was a good thick consistency. Then baked on 350 until warm and thick!

APRON GIVEAWAY! I want it!

For a chance to win a really cute apron, go here: http://penniesonaplatter.blogspot.com/2008/09/chic-give-away.html

Pennies on a platter is giving us all a chance to win it!

Garlic-Ranch Chicken strips

I found this recipe in the Sept/Oct 08' issue of Taste of Home's Simple Delicious. It called for chicken breasts halved, but I just used tenderloins instead. What can I say? They were very easy and very much delish!

4 Boneless skinless chicken breast halves

1/4 cup milk

1/2 teaspoon minced garlic (I used a little more!)
1/4 cup all-purpose flour

1 tablespoon ranch salad dressing mix

1/8 teaspoon pepper

1 tablespoon olive oil

1 tablespoon butter

~Flatten chicken slightly, set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl or plate, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture.

~In a large skillet, cook chicken in oil and butter over medium heat for 6-8 minutes on each side or until juices run clear.

Nutrition facts: 1 chicken breast half: 264 calories, 12 g fat, 125 mg sodium, 7 g carb

I really recommend this chicken as a quick weeknight meal. I served it along side a salad, and chickpeas.

Chocolate Fudge Groom's cake with Peanut butter cream icing

He turned 24, can't you tell by the candles?! LOL!

I mixed together 2 cake recipes, one for the cake, one for the icing, to get this cake. It was really delicious. I have to say it was one of the better cakes I've had in quite some time.

The cake recipe (from Wilton.com)

Ingredients:
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups Sugar
3 eggs
1 teaspoon Pure Vanilla Extract
1 1/2 cups Milk
3 ounces unsweetened chocolate melted

Makes: Serves 6 cups of batter.

instructions:
Preheat oven to 350°F.
Combine flour, baking powder, soda and salt.
Cream butter and sugar together until light in texture.
Add eggs and vanilla to creamed mixture. Beat thoroughly.
Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Wilton Cake Release or generously grease pans with solid vegetable shortening and flour, or use Wilton Cake Release Pour batter into pans.
Bake for 35-40 minutes or until top springs back when touched lightly in center.

The Peanut Butter Icing (from Kraft.com-had a cake recipe with it (chocolate cluster-Peanut butter cake), but I only used the icing)

*I doubled the icing because I cut the layers in half to make 4 layers*

1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1/2 cup peanut butter

1-1/2 cups thawed COOL WHIP Whipped Topping

POUR milk into medium bowl. Add pudding mix. Beat 2 min. or until well blended. Add peanut butter; beat well. Refrigerate until ready to use.

PLACE one of the cake layers on cake platter; spread with 1 cup pudding mixture. Cover with remaining cake layer. Gently stir whipped topping into remaining pudding mixture. Spread over top and side of cake.

ADD chopped Reece's Peanut butter cups to the top

NO Boil Classic Lasagne (from Mueller's noodle box)

This lasagna was very good. Instead of using jarred sauce I made my own, but you can do which ever you prefer. I forgot to take a picture but we all know what lasagne looks like!

8 oz. (1/2 package) Lasagne noodles, uncooked
15 oz Ricotta Cheese or 2 cups cottage cheese
2 cups mozzarella cheese, divided
1/2 cup parm cheese
2 eggs, lightly beaten
6 1/2 cups of your favorite pasta sauce
1 lb. ground beef
1 tsp parsley

~Preheat oven to 350
~In med bowl, combine ricotta cheese, 1 cup mozz cheese, parm cheese and eggs, mix well
~In seperate bowl, add browned meat to pasta sauce; mix well
~Spread 1 cup of meast mixture in 9x13 pan
~Place 1/3 of the noodles over sauce. Spread with 1/2 of the cheese mixture
~Repeat layering. Top with remaining noodles and meat sauce.
~Cover with foil. Bake 55 minutes. Uncover, sprinkle with reserved mozz cheese and parsley flakes.
~Bake an additional 5 minutes or until cheese is bubbly. Let stand 15 minutes before serving.

FINALLY a new Post!

I have not posted on my blog in quite sometime now. But, I promise I am going to try to do better. I just haven't cooked much at all lately and when I have, it hasn't been anything to blog about!
So, tonight I am making homemade lasagna with salad and bread for Rob's Birthday!
I also made him a homemade chocolate fudge cake with peanut butter icing. I post the recipes and pictures of all this hopefully tomorrow!

NO PRETZELS!

I know my last post told everyone to look out for the pretzel recipe and for pictures of them! Well it isn't going to happen. I made the pretzels, but they looked absolutely awful! This was my first time working with yeast, so that's my excuse. They tasted pretty much like pretzels taste, except they were a little off textured. And, as I mentioned, they looked awful!

The start of pretzels!

I was having a hard time kneading the dough for pretzels so I asked Rob to help me out. Here he is kneading it!

I hope to cook the pretzels tonight, so look for them tomorrow!

My Very First Omelet! Ever!

I have been wanting to make omelets for some time now. I've been putting it off forever and last night I had very little time to prepare dinner, so I said "I'm making omelets.

I have to say, I was a little scared that they wouldn't turn out very good. But, I proved to myself that I could do it. I also had hash browns and strawberries on the side.

My omelet was filled with sauteed spinach and mushrooms and lots of cheese!

Robert's was filled with chopped ham and lots of cheese.

This was a wonderful and easy quick meal. Omelets will be made often at our house now!

Homemade Pizza!

I had some leftover chicken (see last post), so I decidedt o make a pizza with the leftovers. It turned out pretty good and made a nice luch for DH and I.
Pizza Crust: From Bettycrocker.com
(I doubled the recipe)
1 1/2 cups Bisquick
1/3 cup HOT water
~Mix together around 20 strokes. Lay on 20 greased pizza pan and smooth over the entire pan.

I added jarred spaghetti sauce (it was all I had) to the crust, then I put mushrooms, chicken, olives and cheese on top!
I baked on 450 for about 20 minutes or until the crust is light brown.

Crock pot Whole Chicken

This chicken was extremely easy and very good.
First, I cleaned the chicken and placed it in the crockpot
I had a packet of Zesty herb mix, so I mixed that up and injected it into the chicken. Then, I sprinkled some McCormick chicken seasoning on top. I put sliced onions over the top and added a couple bay leaves. I also added a little bit of apple juice into the bottom of the pot for just some moisture. I cooked it all day on low.
This chicken was delish! It fell off the bone and was full of flavor.
Sorry I forgot to take an after picture, so you only get to see what it looked like before!

WC Regional Recipe Exchange

Enchilada Soup from Southern California

I recieved this recipe from a fellow nestie. We decided to do a recipe exchange and the recipe you submitted had to be something that was from where you live. I made this soup thinking it didn't sound very delicious. But, boy was I wrong. It was so easy to make and very very good. It had a little spice kick to it, which I really enjoyed.

I halved the recipe:

6 can green enchilada sauce

1 onion, chopped fine

Fresh Ground Pepper

6 cooked chicken breast, chopped or shredded (can sub 1-2 whole roasted chickens)

Your favorite tortilla chips

Grated Mexican Blend Cheese

Combine enchilada sauce, onions, pepper, and chicken in a crockpot. It will only take about 2 hours to heat but can stay in the crock pot a lot longer.

When serving pour into a bowl and top off with cheese and tortilla chips.

Serves 8-12

Sorry the pics are so bad!

Ipod giveaway

Over at Cooking by the seat of my pants http://www.cookingbytheseatofmypants.com/ipod-touch-giveaway/ they are giving away an ipod touch. All you have to do is mention it in your blog and leave a comment! I'm entering now!

WS gc giveaway!

http://www.bubbleandsqueak.biz/cleanplateclub/2008/03/bloggy-giveaway-williams-sonoma-gift.html

So at the above post this blogger is going to give away a WS gift card to one person. All you have to do it mention her give away in your blog and leave her a comment. Then you'll be entered into her drawing.
I want lots of stuff from Williams and Sonoma so I can't really mention just one thing I want, so if I win, I will post what I actually buy!

Thank You! Thank You! Thank You!

I am so excited. I got the "you make my day" award!! I never thought anyone even looked at my blog, let alone let it make their day! So, I'd like to thank Amy from Skinny Foods that feel guilty and hornedfroggy at My Baking heart for nominating me! What an honor.

THANK YOU! I'm glad I made your day =:)

Now I'd like to take this chance to nominate some of my own.

Amber http://amberskitchen.blogspot.com/

Elly http://ellysaysopa.vox.com/library/posts/page/1/

YUMMY Edible Easter Decor!

I have asked myself and my husband over and over, why in the world did I make Easter Decorations out of M&M's and Jelly Beans. Every time I pass by I feel them calling my name, begging me to eat one! It looks really cute and from now on I will pass without looking or grabbing! Take a look:

Here's the Jelly Bean one:

Foil-Pack Taco Chicken

FOIL-PACK TACO CHICKEN (Kraftfoods.com)

Prep Time:10 min
Total Time:50 min
Makes:4 servings, one packet each

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 cup Salsa
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup Reduced Fat or Light Sour Cream

~PREHEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
~BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
~BAKE 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are cooked through (170°F).
Cooking Know-How
To prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.

Calories
290
Total fat
9 g
Saturated fat
4 g
Cholesterol
85 mg
Sodium
630 mg
Carbohydrate
19 g
Dietary fiber
2 g
Sugars
3 g
Protein
32 g

Honey Bun Cake

This recipe was taken from a hometown church cookbook. It was a very simple cake and was so good (although I only had 1/2 a bite since I'm trying to cut back). A neighbor of ours recently lost his father, so I made this for him and his wife.

The recipe calls for a yellow cake mix. I only had one in reduced sugar so I used it. It was still just as good as if it was full sugar. Also, as far as sour cream goes, I used light. And, I only had 3 eggs, so I left one out. I don't think the recipe as it was could have been any better than it came out with me!

HONEY BUN CAKE

Cake:

1 c. brown sugar

2 tsp. cinnamon

1 box yellow cake mix

4 eggs

2/3 cup oil

1 (8 oz) carton sour cream

1 tsp vanilla

Glaze:

1 c. powdered sugar

1 tsp vanilla

6 tsp or more canned milk (enough to make glaze consistancy)

~Mix brown sugar and cinnamon together. Set aside. Mix together cake mix, eggs, oil, sour cream, and vanilla. Pour into 9x13 baking dish. Pour brown sugar and cinnamon mixture all over top. Bake 35-40 min at 350. Make glaze by mixing the three ingredients. Punch holes with a toothpick in the top of the cake. Pour glaze over top.

Potato and Double Corn Chowder (with chicken)

This recipe was found in the Betty Crocker Slow Cooker Cookbook. I went by the recipe at first, but once I tasted it when I got home from work, I thought it tasted pretty BLAH! But, not according to the recipe, I revised it. First, I had already left out the bacon and added the chicken of 2 bone in breast I had baked the previous night. Then, I added a can of chicken stock to thin it out and to spice it up a bit I added some red pepper flakes, 1/2 a pack of taco seasoning, a little more salt and pepper. I think thats about it. It turned out pretty good after all that. I used shredded potatos. Next time I will use the chunks or rather use chunks of fresh potatoes.

-6 Servings-

1 bag (16 oz.) frozen hash brown potatos, thawed (4 cups)
1 can (15 1/4 oz) whole kernel corn, undrained
1 can (14 3/4 oz) cream-style corn
1 can (12 oz) evaporated milk
1 med onion, chopped
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper
*See my comments above for other additions made by me!

~Mix all ingredients in 3 1/2 to 6 qt slow cooker

~Cover and cook on low heat setting for 6-8 hrs or high for 3-4 hrs.

Chicken Beer Bake and green beans with carmalized onions

(Both fom the Ultimate Southern Living cookbook)

This was a very yummy and pretty easy recipe. My husband really liked it too! The green beans were really good also.

Chicken Beer Bake

1/3 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

6 bone-in chicken breast

vegtable oil (I used olive oil)

2 cans cream of chicken soup

1 tablespoon soy sauce (I used teryaki)

1/4 cup toasted slivered almons, divided ( I omitted, but it would be better with them)

1 cup beer (I used Budweiser)

1 cup sliced fresh mushrooms

~Combine flour, salt, and pepper. Dredge chicken in this mixture. Brown chicken in hot oil in a large skillet over medium-high heat. Remove chicken and place in a lightly greased 13x9 baking dish.

~Combine soup, soy sauce, 2 tblspoons almonds, beer and mushrooms; poor over chicken.

~Bake, uncovered, at 350 degrees for 1 hour, basting occasionally. Sprinkle with remaining almonds before serving.

~Yield 6 servings.

~Per Serving: Calories 443, Fat 26.4g

Green Beans with Carmelized Onions

2 lbs fresh green beans

2 large sweet onions

3 tablespoons butter or margarine

3 tablespoons light brown sugar

1 1/2 tablespoons balsamic vinegar

~Trim beans, Cook beans in boiling water to cover for 12-15 minutes or until tender. Drain and set aside, or cover and chill overnight if desired.

~Meanwhile, cut onions into thin slices, and cut each slice in half.

~Melt 1 tablespoon butter in large nonstick skillet over med-high heat, and add onion; Cook 8-10 min (do not stir). Continue cooking onion, stirring ofter, 15-20 minutes or until golden. Reduce hear to med. stir in remaining 2 tablespoons and brown sugar.

~Add green beans, and cook 5 minutes or until thoroughly heated. Add Vinegar, toss to coat.

~Yield: 8 Serving

~Per Serving: Calories 95, Fat 4.4 g

Mahi Mahi over orzo pasta

Tonight my Husband was not at home, so I decided to cook a piece of Mahi Mahi for myself. After all, it is really good for you and I am really trying to loose a little more weight. The fish turned out really really good. I didn't go by a recipe. I just winged it and it turned out pretty yum.

First I put the orzo on to cook. The I covered my fish in some cajun seasoning. I cooked it in a pan with a little olive oil until it was done. When the orzo was cooked, I added a little minced garlic and some salt & pepper. I served the fish over the orzo and on the side I had a great green salad.

Now I have some leftover calories for a snack later.

Southern Shrimp & Grits

I made these shrimp & grits one night last week and again this past Monday. They are really good, especially for the time it takes to fix them. They are extremely fast and easy to fix. I don't have a picture this time, but I'll be sure to take one next time.
(source: kraftfoods.com)


Prep Time:15 min
Total Time:25 min
Makes:4 servings
3 cups water
1/2 tsp. salt
3/4 cup instant grits
1 cup KRAFT Shredded Cheddar Cheese
2 slices OSCAR MAYER Bacon, chopped
1 lb. medium shrimp, peeled, deveined
4 green onions, thinly sliced (about 1/3 cup)
1 clove garlic, minced
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
BRING water to boil in medium saucepan. Add salt. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 7 min. or until thickened. Stir in cheese; set aside.
MEANWHILE, cook bacon in large skillet on medium-heat heat until crisp. Drain on paper towels; set aside. Add shrimp, onions and garlic to skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.
SERVE shrimp mixture over grits.

WC Recipe Exchange-APPLESAUCE OATMEAL MUFFINS

I received this recipe through an online exchange. The theme was "healthy" for the new year. I would say this isn't the best muffin ever, but it is worth the small amount of calories and fat they have. Would make a good breakfast.

Applesauce Oatmeal Muffins (source: sparkrecipes.com)
1 cup old fashion rolled oats (not instant)

1 cup non-fat milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup unsweetened applesauce

2 egg whites

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. sugar

raisins or nuts (optional)

Soak the oats in milk for about one hour.Preheat the oven to 400 degrees.Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined.In a separate bowl measure and whisk the dry ingredients together*except sugar & Cinnamon. Add wet ingredients to dry and mix until justcombined. Add nuts or raisins if desired.Do not over mix the batter or the muffins will betough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture.Bake for 20-25 minutes or until done.Remove from pan, cool and enjoy.These can be frozen and reheated in the microwave for a quick breakfast.

Number of Servings: 12Nutrition Info: Calories 93.5 * Total Fat: 0.5 g * Cholesterol: 0.4 mg * Sodium: 196.2 mg * Total Carbs: 20.5 g * Dietary Fiber: 1.7 g * Protein: 2.9 g