Tuesday, January 22, 2013

Cheez-It Chicken

My friend Trina texted me a recipe the other day that she thought I would like.  Once I saw how easy it was, I knew I just had to try it!  The best part was that I already had the ingredients.  Chances are, if you have kids, you have the ingredients too!  Thanks Trina and Winner Dinners for this easy, delish recipe...we'll definitely be having it again soon!  :)
Cheez-It Chicken
8 chicken tenders (I am funny about chicken tenders...don't like the tendons in them - YUCK, so I just sliced 3 chicken breasts into strips)
1 cup sour cream (I only used about 1/2 a cup and used Light sour cream)
3 cups Cheez-Its, crushed
1/2 cup butter, melted (I only used about 1/4 cup)
Here goes EASY...crush the Cheez-Its in a large ziploc bag.  Preheat the oven to 375.  Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs.  Place them in a baking dish.  Drizzle with the melted butter.  Bake at 375 for 40 minutes.  Seriously, it doesn't get easier than this!  Only 4 ingredients and about 4 minutes of prep time.  Dinner is served!
This chicken turns out really moist on the inside, but super crunchy on the outside.  My 5 year old devoured it and even said at one point that it tasted like Chick-fil-A...SCORE!  BIG mommy points there!  Enjoy!  :)

Tuesday, January 15, 2013

Roasted Asparagus

If you like asparagus and want the easiest recipe EVER, then this is for you!  It is hard to even call it a recipe when it only has two ingredients, but since I got it out of a cookbook, then I'll call it a recipe!  Here ya go:
Roasted Asparagus
1 pound fresh asparagus
Olive oil-flavored cooking spray
Snap tough ends off 1 pound fresh asparagus.  Coat asparagus with olive oil-flavored cooking spray, and bake at 450 for 10 minutes or until tender.

It really doesn't get any easier then that for a quick, wonderful side dish!  Now, if only I could get my son to take a bite!!  Enjoy!  :)

Tuesday, January 8, 2013

Sweet and Tangy Braised Chuck Roast

While at home for Thanksgiving, my Dad made an amazing roast!  It is very different from the standard roast that you are probably used to...it has some really unique ingredients that give it a little bit of sweetness.  I couldn't believe it when he told me what was in it.  So, don't be alarmed by the ingredient list when you see that there are cookies in it...embrace it!  Trust me!  This was super easy because it is a crockpot meal and tastes wonderful!
Sweet and Tangy Braised Chuck Roast
6 (2-inch) gingersnap cookies finely crushed into crumbs
1 cups peeled baby carrots
2 large celery stalks cut crosswise into 2-inch pieces
1 medium onion cut into 1-inch pieces
1 cup dry red wine
2 tablespoons red wine vinegar
1/4 cup raisins (I skipped this...not a raisin fan!)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (about 2 pound) beef chuck roast
In a 4 1/2 - 6 quart slow cooker, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.  Place roast on top of vegetables.  cover with lid and cook on low for 8-10 hours or high for 6-6 1/2 hours or until roast is very tender.  Place roast on warm platter. Skim and discard fat from cooking liquid.  Serve roast with vegetables and sauce.

The roast literally fell apart as I was taking it out...SO GOOD!!  Enjoy!  :)