This dinner came together quickly because last time I made this dish I double the sauce and stuck half in the freezer. So I literally had to cook the noodles and brown the chicken. I think it took about 15 minutes total.
I saw this chicken recipe on my Facebook feed on Wednesday, went to the grocery store on my lunch break for the ingredients, and made it for dinner. Talk about (almost) instant gratification. It was delicious. I LOVE incorporating pears into savory dishes. I will be making this one again. I think using bacon and Swiss cheese would be good too (and less expensive).
Day #3 Cracked Pepper Pork Tenderloin and Roasted Corn with Sweet Bell Peppers
Three cheers for marinated pork tenderloin. I bought a seasoned pork tenderloin at Trader Joes and grilled it according to the directions. Added a mix of (frozen) roasted corn and peppers. Perfect for a Saturday since I had been painting ALL day.
I made this for Joe and I after church on Sunday because the kids weren’t around. I used a simple marinade recipe I found on allrecipes.com. It turned out well, especially considering I used frozen tuna steaks.
1 recipe of lemon cream cheese frosting (see below)
2 cups sliced strawberries, frozen or fresh
Prepare each cake mix according to the box instructions. Bake in four greased 8 or 9 inch round cake pans. Do NOT over bake. Once baked, carefully remove the cakes from the pans and place on cooling racks. Let the cakes cool completely. While the cakes cool, prepare the frosting.
Place all ingredients in a bowl. Using a stand or hand mixer, mix on high until the frosting is completely smooth. To assemble the cake, place the first layer on a cake stand or large plate. Add 1/3 cup strawberries to the top of the first layer. Place the next layer on top and repeat until all the layers are stacked. Using all the frosting, ice the cake, starting with the sides and then finishing with the top.
Enjoy! Best if made 1-2 days in advance. Store in the refrigerator. If you are unsure of how to stack or frost a layered cake click here for a tutorial by Real Simple.
1 can of frozen orange juice concentrate, defrosted
2 gallons water
Slice all the fruit (discard the ends). Place in the freezer until ready to serve. The frozen fruit will act as “ice cubes.” In a large beverage dispenser, combine all the concentrates and water. Place in the refrigerator until ready to serve. Once ready to serve, simply stir the water and concentrates and add the frozen fruit.
Enjoy! Variation: Use sparkling water in place of the tap water.
I have written before about the weekend cooking activities. You can read about them here.
Soon I won’t have to cook in two different kitchens or tote food all over Greenville county because I am getting married. Have I mention this?:)
But until then I will continue the tradition of cooking a yummy comfort food Saturday evening meal(not necessarily healthy) for my fiance’ and his boys.
I wanted to switch things up a little bit this weekend.
Appetizers for dinner.
I love typical “chain restaurant” appetizers, but I don’t make them often because I figure it’s just more calories that I don’t need.
But if I make them as dinner, well, then that solves that problem.
I have not decided for sure but these are the recipes that are in the running for Saturday evening.
I have made these rolls before. Delish and so easy!
Can I just take a moment to tell you how much I love working with spring roll wrappers? They are so versatile. And I love that the recipe for buffalo chicken rolls is baked on a rack. No frying is involved at all. Love it!
I will make some form of artichoke dip (because it’s Joe’s favorite), but I will make it a much lighter version. I love using Greek yogurt in place of mayo and cheese.
And since I already have the spring roll wrappers for the buffalo chicken rolls I might make a few with tex mex flair.
And these potato skins sure look good too….decisions, decisions.
Oh gosh, homemade fried mozzarella sticks…..I am in trouble.
Update: The mozzarella sticks were amazing and so so easy. Make them!
$1.75 for chicken (Aldi has been having great sales on split chicken breasts!)
$.60 for green onions
I had everything else on hand.
Baked Honey Sesame Chicken
Two chicken breasts on the bone with skin removed
4 tbsp soy sauce
2 tbsp honey
3 tbsp white wine or rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
4 tbsp olive oil
1/2 tsp red pepper flakes (optional)
4 tbsp soy sauce
1/4 cup honey
1 clove garlic, minced
4 tbsp sesame oil
1 tsp sesame seeds (optional)
1 tbsp butter
1 -2 tsp cornstarch
Rinse chicken and pat dry. Combine the marinade ingredients in a storage bag with the chicken to marinate. Refrigerate for at least an hour (or overnight is great too).
Preheat the oven to 325 degrees.
Line the baking dish or a baking sheet with sides (aka jelly roll pan) with aluminum foil and prep with nonstick cooking spray. Remove the chicken from the storage bag and place on the baking dish breast side up. Let the chicken rest at room temperature about 20-30 minutes before you bake it.
Common sense note: Allowing the chicken to come to room temperature internally helps in bake more evenly in the oven. You will be amazed at how evenly cooked and juicy the chicken is!
Bake the chicken for 25 minutes.
While it is baking, make the glaze. Combine the first six ingredients in a small sauce pan. Bring to a simmer over low heat for about 5 minutes, reduce heat and whisk in the cornstarch until smooth. Set aside.
Remove the chicken from the oven after twenty-five minutes of baking. Baste the chicken with the all the glaze. Then return the chicken to the oven for 20 more minutes.
Once the chicken is done, remove from the oven and let rest for 5 minutes. **This helps the juiciness (is this a real word?) factor as well. Nobody likes dried out chicken breasts.
I was in charge of most of the food for the pampering party for my sister, her bridesmaids and all the moms and grandmoms this past weekend.
We had been working on wedding “stuff” all week. And with the 90% humidity we had been experiencing, everyone was hot and tired.
So I decided after we all went to the nail salon for our pampering that I would just have a picnic inspired dinner.
I wanted to make shrimp salad from this post but my sister (the bride) dislikes shrimp so I settled on a simple chicken salad with a lot of citrus.
In the past when I have made chicken salad I have just poached the breasts, but I am never happy with the moisture content or the texture so I determined that I would roast the breasts on the bone in their skin to keep them moist and flavorful.
Then I decided I wanted to add fresh tarragon. I had never cooked with it before, but I knew it had a light almost citrus flavor as well.
Just as I finished thinking (or talking out loud) to myself about all this chicken salad business, I flipped on the tv.
There was Ina Garten talking about how she loved roasted chicken and tarragon in her chicken salad.
I had a little moment….I was starting think like Ina. Oh the euphoria.
Let’s make some chicken salad.
Tarragon Lemon Chicken Salad
Yields 24 small sandwiches
4 chicken breasts (I prefer the breasts on the bone, with skin on)
4 tbsp tarragon, fresh and finely chopped
4 tbsp parsley (flat leaf or Italian), fresh and finely chopped
3/4 cup – 1 cup mayonnaise (or half mayo and half Greek yogurt)
2 tbsp olive oil
1 stalk celery, finely chopped
1 lemon, juiced and zested
1 tsp salt
1 tsp black pepper
Preheat oven to 350F.
Rinse and pat dry the breasts. Place in a baking pan, rub with olive oil, and sprinkle with salt and pepper. Bake for 35-40 minutes. After roasting, remove the breasts from the oven and bring to room temperature. Carefully remove the skin from the breasts and discard. Then remove the chicken from the bone and chop into bite size pieces. Cover and set aside in the refrigerator until you are ready to make the salad. *Can be made up to two days in advance.
To make the dressing combine the fresh herbs, mayo, olive oil, celery, lemon juice, lemon zest, pepper and salt in a small bowl. Cover and refrigerate for at least two hours while the flavors combine and get super yummy. *Can be made up to two days in advance.
When you are ready to serve, simply combine the chopped chicken and the dressing.
Now you could serve the chicken salad on some butter lettuce or a bed of spring greens, but I opted for a more carb loaded approach. Carbs=Bread=Love.