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Monthly Archives: February 2012

Oma’s Sour Cream Chicken

Oma’s Sour Cream Chicken

I haven’t posted the last couple of days’ recipes due to a sever sinus headache/migraine yesterday.  Needless to say, I didn’t cook anything last night.  I was able to get a little quiet time to myself last night, because my parents went out to dinner and took Cheyenne with them.  So I was able to lay down in a quiet room for about an hour and just rest.  They brought me some dinner back and I managed to eat it slowly but surely between waves of nausea.

So today, I am feeling better and can finally post what I’ve fixed the last few nights.

I made a yummy meal the other night that everyone loved!  Even Cheyenne ate quite a bit and loved it!  I love hearing “Mommy you make good chicken!”  or whatever we’re eating when she eats the meals I fix.

So here it is….this recipe is from Making Life Delicious

Oma’s Sour Cream Chicken

  • 2 pounds chicken breasts or tenders (Oma prefers breasts)
  • 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (Oma accepts no substitutes)
  • 1 cup (approximately) of full fat sour cream
  • kosher salt
  • freshly ground pepper
  • garlic powder
  • 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F.  This is classic Oma in that it is less about the recipe and more about the process.  Lay the chicken close together on a foil lined baking sheet.  Sprinkle with salt, pepper and garlic powder.

Coat with a thick layer of sour cream.

Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.

Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts.

Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

I used tenderloins because I didn’t have any breasts when I went to take some chicken out to thaw.  It was really good and I think I’ll use breasts next time and see how that turns out.

I made baked potatoes and okra to go along with this delicious chicken and I will definitely be making this again!

 

 

 

 

 

 

Let me know if you get a chance to make this and how your family likes it!

Happy Cooking,

Lori

 
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Posted by on February 23, 2012 in Chicken, Quick & Easy

 

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Baked Chicken, Broccoli and Rice

Baked Chicken, Broccoli and Rice

I made another good dinner tonight that everyone seemed to like.  Again, I found it on Pinterest, and it came from Recipe.com.

I love chicken and rice and have made several different recipes over the years and thought I’d try this one.  It was so quick and easy to make and only took about 5 minutes or less to put together.  It was pretty yummy and the rice really had good flavor due to the cream of broccoli soup.

Baked Chicken, Broccoli, and Rice

1 can (10 3/4 oz.) Cream of Broccoli soup

1 cup water

3/4 cup uncooked regular long-grain white rice

1/8 tsp. ground black pepper

4 boneless, skinless chicken breast halves (about 1 pound)

Paprika

Stir the soup, water, rice and black pepper in a 2 quart shallow baking dish.  Top with the chicken.  Sprinkle chicken with paprika.  Cover the dish.

Bake at 375* for 45 minutes or until chicken is cooked through and the rice is tender.

Here is my yummy dinner!!

Let me know if you get a chance to make this and how you like it!!

Happy Cooking,

Lori

 
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Posted by on February 12, 2012 in Chicken, Quick & Easy

 

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Roasted Parmesan Green Beans

Roasted Parmesan Green Beans

These Roasted Parmesan Green Beans were the perfect side to serve with the Ranch House Crockpot Pork Chops and Parmesan Mashed Potatoes that I made for dinner tonight!  They were so yummy and everyone loved them, except for Cheyenne.  Unfortunately, she didn’t try them.  She has never been a big green bean fan, but I was hoping she would try them, to no avail. 

 
 
Roasted Parmesan Green Beans

 

Ingredients:

  • 12 oz green beans, trimmed (make sure they are dry)
  • 2 tsp olive oil
  • kosher salt + fresh cracked pepper to taste
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp shredded parmesan

Directions:

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with Parmesan cheese.  I didn’t measure out the 1 1/2 tablespoons, I just sprinkled a little cheese over the top.  So yummy!!

This is the fantastic meal you end up with that will be devoured in minutes!!

 

 

 

 

 

 

 

Let me know if you try this and how you like it!! 

Happy Cooking,

Lori

 
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Posted by on February 9, 2012 in Sides, Vegetables

 

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Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes

Man, did I make a good dinner tonight!!  I have to admit that I cheated and used instant potatoes rather than making them per the recipe because I lost track of time and by the time I got in and remembered I needed to peel and cube the potatoes, it would have taken too long to make them, but I do plan on making them next time I make this recipe!  I did however, add to the instant potatoes the garlic and parmesan cheese and it was yummy!! 

Here’s the yummy and extremely simple recipe for the pork chops!!

Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes

  • 6 pork chops, 1/2 inch thick
  • 1 packet dry Ranch Dressing Seasoning
  • 10 oz can Cream of Chicken Soup
  • 4 lbs peeled, cubed potatoes
  • 5 Tablespoons real butter
  • 1 cup fresh grated Parmesan cheese
  • 6 cloves roasted garlic (directions are below)
  • 1- 1 1/2 Cups warm milk
  • 1 Tablespoon salt, or to taste
  • 1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
 
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
 
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
 
Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
 
 
NOTE:  Like I said before, I cheated and used instant mashed potatoes rather than making them from scratch as above.  But I did still roast the garlic and put it in my potatoes along with the parmesan cheese.  The potatoes were buttery flavored potatoes, so I didn’t add any more butter, but I guess you could for added flavor.  Here’s how I made my mashed potatoes:
 
Make the roasted garlic as directed above.  Make potatoes as directed on the package.  As they start to thicken, add the mashed garlic cloves (I used 8) and the parmesan cheese (I used 1/2 cup instead of 1 cup because I don’t think the amount my package made was as much as the recipe would have made) and stir until well blended. 
 
This is what you end up with….a delicious meal that will be demolished in minutes!!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I made Roasted Parmesan Green Beans to go along with this and everything was absolutely delicious and will definitely be made again!
 
Let me know if you make this delicious dinner and how you like it!!  I would love to hear back from you! 
 
Happy Cooking,
Lori 
 
 
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Posted by on February 9, 2012 in Crockpot Meals, Pork

 

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Goulash

I made a delicious dish tonight that was so yummy!  I have had goulash in the past, but never tried making it.  This one was pretty good, but I will warn you, you better invite some guests over for dinner or perhaps cutting the recipe in half.  It makes enough to feed an army.  I have a huge container left for us plus another container of the same size to take to my grandparents. 

Goulash

Ingredients:

  • 2 lbs ground beef
  • 1 pound ground turkey
  • 2 large onions, chopped
  • 3 cups water
  • 1 (29-ounce) can tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon seasoned salt
  • 2 cups dried elbow macaroni
  • Salt and pepper to taste

Directions:

Heat a large dutch oven and saute the ground beef and ground turkey over medium-high heat. Remove any grease.

Add the onions and cook for five minutes or until onions become tender.

Add water, tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, and seasoned salt and stir to combine. Cove and cook for 20-25 minutes.

Add the macaroni, stir to combine, cover, and simmer for 20-25 minutes.

Remove from the heat, discard the bay leaves, and allow the mixture to sit for 30 minutes before serving.

Serve warm.

 

I hope you and your family enjoys this as much as mine did.  Let me know if you try it! 

Happy cooking,

Lori

 
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Posted by on February 6, 2012 in Beef

 

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Cheddar Biscuits (Just like Red Lobster’s)

Cheddar Biscuits (Just like Red Lobster’s)

I made these Cheddar Biscuits to go with the Crockpot BBQ Chicken and Easy Oven Roasted Potatoes tonight and they were a huge hit!  I found them too on Pinterest, which is my current addiction.  It’s just so easy to see a recipe, project, craft, style, idea or whatever and just pin it to your board.  Seriously, addictive! 

 

Anyway, these Cheddar Biscuits are awesome!  They taste just like Red Lobster’s Cheddar Bay Biscuits.  Seriously…they do! 

Cheddar Biscuits (Just like Red Lobster’s)

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2 cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

 

 

 

 

 

 

 

 

 

Give them a try and let me know what you think!!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Breads, Quick & Easy

 

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Easy Oven Roasted Potatoes

Easy Oven Roasted Potatoes

Tonight for dinner, I made Crockpot BBQ Chicken and had fun looking for sides to go with it.  I decided to make Easy Oven Roasted Potatoes and they were delicious! 

 

 

 

Easy Oven Roasted Potatoes

2 large potatoes, scrubbed
3 Tbsp olive oil
1 Tbsp Italian Seasoning
1 tsp salt
4 Tbsp Parmesan cheese (I didn’t measure it out, just sprinkled it on)

Slice potatoes into very thin slices (1/4 inch).  Mix olive oil, Italian seasoning, and salt in a large ziploc bag and add potatoes. Toss potatoes well to coat.  Place in a single layer on a baking sheet lined with foil.

Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes.

These were so delicious.  It can be difficult to slice these so thin, so some of mine were a little thicker and stayed soft, but were still delicious!!  Even Cheyenne loved them and ate several. 

Check out the Cheddar Biscuits I made to go along with these.  They taste just like Red Lobster’s Cheddar Bay Biscuits!!

Let me know if you get a chance to make this and how you like it!  I love comments!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Quick & Easy, Sides

 

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