Parmesan Summer Squash

Parmesan Summer Squash

This is just the perfect side dish to a great summer meal!

You will need:

2 Tbsp EVOO

1 small white onion, chopped

2 medium yellow summer squash, thinly sliced

2 medium zucchini, thinly sliced

1/2 tsp kosher salt

ground black pepper

1/4 cup shredded Parmesan cheese

To make:

In a large skillet with a tight fitting lid, heat oil over medium heat. Add onion & cook, stirring occasionally, just until tender, about 3 minutes.

Add the summer squash, zucchini, and salt. You may have to let some of the veggies cook down so that you can fit them all in. Stir well, cover, and cook 10 minutes. Cook them based on how you like the texture; cook a little longer is you like them cooked more.

Remove from heat & add salt to taste and serve with fresh black pepper. Transfer to a serving dish & sprinkle parmesan on top!

Enjoy this great side!

KFC Buttermilk biscuits

KFC Buttermilk Biscuits

These are delicious & they are very similar to KFC's buttery biscuits.

We added a little less than 1/2 cup of sugar & used them for strawberry shortcake!

Ingredients:

• 1/2 cup butter
• 1/4 cup club soda
• 1 beaten egg
• 3/4 cup buttermilk
• 1 teaspoon salt
• 5 cups Bisquick Biscuit Mix

Cooking Directions:

Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead.

 Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. 

Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter.

They are great as a side dish to a meal or with added sugar, perfect for Strawberry Shortcake!

Lemon Fried Chicken

Lemon Fried Chicken

This is such a finger licking good meal! I mean seriously, who doesn't LOVE fried chicken?

This has the best crunchy breading because of the panko & you can use as little or as much (as me) of lemon as you like!

You will need:

2 - 1 1/4 pound packages thinly sliced chicken breasts

4 large eggs

3-4 cups panko

1 cup vegetable oil

kosher salt

3 lemons, halved

To make:

Rinse & pat dry the chicken breasts. Then place on a work surface & between 2 layers of plastic wrap, gently pound with a meat tenderizer until about 1/8 inch thick.

In a large shallow dish, beat the eggs. Pour the panko on another large, shallow dish. Working one piece at a time, coat the chicken on both sides with the egg. Let the excess drip off & then dredge both sides in panko. Place the chicken on a large baking sheet & continue with remaining chicken.

Line 1-2 platters with paper towels. In a large skillet over medium high heat, heat oil until hot, but not smoking. Place as may pieces of chicken as you can fit without crowding. Fry until golden brown on both sides, 2-3 minutes per side. Transfer chicken onto platter & IMMEDIATELY sprinkle chicken with salt & squeeze generously with lemon juice. Repeat with all chicken and add more oil if needed. 

*Another way to cook the chicken is to place it in a deep fryer after it is all breaded instead of cooking it on the stove. Just place in deep fryer basket & let cook until golden brown on each side 2-4 minutes*

Tex Mex Nachos

Tex-Mex Nacho’s

4-5 ounces corn tortilla chips

1- 1 ½ cups refried beans

6-8 oz shredded cheddar cheese ( 1 ½- 2 cups)

2-3 pickled jalapenos, sliced

Preheat oven to 475 or preheat broiler, with rack positioned about 7 inches from the top of the oven.

Assemble the nachos; for thin chips, use less of each topping, for thick- use more.

Smear each tortilla with a dab of beans & arrange in a single layer on a 12 X 18 inch baking sheet. Sprinkle the cheese evenly over top. Place a jalapeno slice on each chip.

Bake nachos for 4-6 minutes or broil until cheese is melted & bubbly.

Serve with options like lettuce, tomato, sour cream, salsa, avocado, etc!

Tomato basil spaghetti

Tomato-Basil Spaghetti

You will need:

kosher salt

1 pound dried spaghetti

1 Tbsp EVOO

1/2 small onion, chopped

4 garlic cloves, minced

2 bunches fresh basil, leaves chopped

ground black pepper

1   14.5 ounce can whole tomatoes with juice

1   8 ounce can tomato sauce

1/4 cup grated Parmigiano-Reggiano

1 tsp dried red pepper flakes

To make:

Bring large pot of salted water to a boil. Cook spaghetti to al dente, about 8 minutes.

In a large skillet, heat oil over medium heat. Add onion, garlic, half of the basil, & a pinch of salt & pepper. Cook, stirring occasionally, about 5 minutes.

Add tomatoes & tomato sauce.

Bring to a simmer while you break up tomatoes with the side of the spoon. Simmer gently for 4 minutes. Season with salt & pepper.

Drain pasta & place it in a large serving bowl. Pour over sauce & all but a handful of basil. Toss until pasta is well coated. Top with remaining basil, grated Parmigiano-Reggiano, and dried red pepper flakes!

Beans!

Borracho Beans

One of my absolute favorite things to eat are freshly made pinto beans. I mean seriously, I could eat them all day long! This is by far the best recipe I’ve ever used for them. It’s super easy & incredibly delicious! This is a recipe that is a STAPLE in our house & I’m sure it will become one in yours too! If you don’t have a Crock Pot, then this recipe is worth getting one for. I cannot tell you how amazing these will turn out. We love to use them as a side dish with tacos or to just eat up with some fresh homemade flour tortillas (which I will have that recipe up soon!) 

Enjoy!

You will need:

1 pound dried pinto beans (about 2 cups)

¼ pound (4 thick strips) bacon, cut into ½ pieces

1 Tbsp onion powder, plus more as needed

1 tsp garlic powder, plus more if needed

¼- ½ cup chunky salsa (I use Pace)

1-  3.98 ounce package Maggi or other sofrito seasoning paste

Salt & pepper

1 bunch cilantro, leaves chopped (optional)

To make:

First off, this is a crucial step! DO NOT SKIP.

Place the beans in a strainer & pick through them. Throw away any pebbles, shriveled beans, or debris. Rinse the beans WELL & then drain.

Soak the beans overnight in a large mixing bowl. Add cold water to cover the beans by about 2 inches & set aside to soak 8+ hours.

The next day, drain & rinse the beans & place in a Crock Pot.

 Add boiling water to cover the beans by 1 inch.

 Add onion & garlic powder & cook on high 5-6 hours, continually adding more boiling water to keep the beans submerged & gently stirring to keep them from sticking to the bottom.

About 2 hours into cooking, stir in the salsa & a little more onion & garlic powder. 

Then in a small skillet, fry the bacon until cooked, not crispy. Transfer to towel lined plate & set aside.

About 1 hour before the end of cooking, add the bacon (cut into ½ inch pieces), sofrito, 1 tsp salt, & a little black pepper.

When the beans are fully cooked, taste & season with salt & pepper. Ladle into a bowl & top with cilantro!

 

Easy Cheesy Manicotti

Easy Cheesy Manicotti

Serves 7,  I halved the recipe for us

1 jar (26 oz) chunky-style tomato pasta sauce

2 boxes (9 oz each) frozen, chopped spinach, thawed & well drained

1 container (12 oz) small curd cottage cheese

1/3 cup grated parmesan cheese

1 tsp dried oregano, crumbled

¼ tsp pepper

1 package (8 oz) manicotti shells (14 shells)

¼ cup water

2 cups shredded mozzarella cheese

Preheat oven to 350.

In ungreased 13 x 9 inch glass baking sheet, spread 1/3 of the pasta sauce.

In large bowl, mix spinach, cottage cheese, parmesan cheese, oregano & pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.

In medium bowl, mix remaining pasta sauce & water. Pour sauce mixture evenly over shells, covering completely.

Cover with foil. Bake 1 hour. Sprinkle with mozzarella cheese. Cover & bake 15-20 minutes longer.

* You can also make this dish up to 24 hours in advance, cover, & the bake.*

Dreamy Butternut chicken foil pack

Dreamy Butternut chicken foil pack


I wasn't too sure about this recipe when I first read it, but after making it & eating it....I really liked it!
Not only did it feed a big bunch, but it was super easy and that is my kind of cooking!

You will  need:

½ cup canned cream of chicken soup

¼ cup sour cream

1 tsp chopped garlic

2 cups peeled & sliced butternut squash

1 ½ cups chopped cauliflower

¾ cup chopped onion

8 ounces boneless, skinless chicken breast, diced

1/8 tsp salt

1/8 tsp pepper

Preheat to 375.

In large bowl, combine soup, sour cream, & garlic. Mix well. Add squash, cauliflower, & onion, & stir. Set aside.

Lay a large piece of heavy-duty foil on baking sheet & spray with nonstick spray. Lay veggie mixture on foil sheet & set aside.

Season chicken with s&p, place it on top of veggie mixture.

Place another large piece of foil on top. Fold together & seal all edges. Place sheet in oven for 35 minutes.

Allow packet to cool for a few minutes, and then cut to release steam before entirely opening it. Mix well & serve it up!

Squash tip: buy one with short, round section. Cut off ends & then slice in 2 widthwise. Use a veggie peeler to remove skin until you get to orange-yellow part. Then cut pieces in half lengthwise. If it’s tough/firm, then microwave it 45 seconds to soften.

Then scoop out or slice off & discard seeds & fibers.

Cherry Cola Brownies

This is a very easy dessert to make and is very delicious!
The frosting was a little heavy for my liking so next time I will probably only make half of the frosting recipe.
To make these you will need:

1 box (1 lb 2.4 oz) Brownie Mix (preferably Betty Crocker Original Supreme)
1/4 cup cherry cola carbonated beverage
1 egg

Frosting:
1/3 cup butter, softened
2 Tbsp unsweetened cocoa
2 2/3 cups powdered sugar
1/4 cup cherry cola carbonated beverage
16 maraschino cherries (optional)

Heat oven to 350 degrees F (325 for dark or nonstick pans).

Grease bottom only of 8 or 9 inch square pan with cooking spray or shortening.

In medium bowl, stir brownie mix, pouch of chocolate syrup, 1/4 cup cherry cola, oil & egg until well blended. Spread in pan. Bake 38-40 minutes (8 inch) or 34-37 minutes (9 inch). Cool completely, about 1 1/2 hours.

In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spread evenly over brownies. Cut into squares & place cherry on top!

Banana pancakes

So I love the song "Banana Pancakes" by Jack Johnson and while singing it one day I thought..."Hmmm....I should try to make those some time!"

I didn't know what I was doing, but figured it couldn't come out too bad.

I just made up a pancake batter from Hungry Jack Mix and then sliced up a few bananas & threw them in while the pancake was on the griddle cooking. 

They came off the griddle just beautiful and brown!

I threw some raspberries and nuts on top with some syrup and I have to say, they were amazing! 

Definitely my new favorite breakfast dish!!