Chicken Nuggets in a Blanket

 

During the week I prefer something easy for the Boys.

Some times less effort is enough for 2 of them that is picky.

This is good as an Appetizer too!

I bet any crowd would love it!

Serve your favorite sauce and it will be perfect!

INGREDIENTS

• Frozen Chicken Nuggets
• 1 Package Crescent Rolls
• 1 /2 cup melted butter
• 2tsp honey

INSTRUCTIONS

1. Preheat the oven to the temperature on your chicken nugget package.

2. Fully bake the chicken nuggets according to the package or until cripsy.

3. Cut each crescent roll from the bottom of the triangle to the top of the triangle so you have two narrower triangles.

4. Place each cooked chicken nugget on the wider end of the crescent roll and roll up to the other end.

5. Turn oven to 375 degrees and bake for 10-12 minutes, or until the crescent rolls are just golden on top. 

6. In a small bowl, stir together the melted butter and honey until combined.

7. Brush the honey butter over the finished nuggets in a blanket.

8. Serve with your favorite sauce on the side.

Enjoy!!

xo

Vodka Sauce Chicken Parmesan Sandwich

 

We made one of the best Sandwiches we ever made!

Makes me think we should make this more often!

If you think that it's hard to make It's actually not!

It's a perfect Weekend meal for the whole family!!

Ingredients:

For the Crispy Chicken:

• 2 large Chicken Breasts, about 1 lb, sliced in half lengthwise
• 1/2 cup Flour
• 1 tsp. EACH: Garlic Powder, Black Pepper, Salt
• 1 cup Panko Breadcrumbs
• 2 large Eggs, beaten
• 2 cups Cooking Olive Oil, for frying

For the Sandwich:

• 1-2 Baguettes
• 2 tbsp. Olive Oil
• 1 cup Botticelli Vodka Pasta Sauce
• 1/3 cup Fresh Parsley, chopped
• 2 balls Fresh Mozzarella Ovoline, thinly sliced
• 1/3 cup Grated Parmesan

Instructions:

For the Crispy Chicken:

1. Slice the 2 large chicken breasts in half lengthwise. Place in a ziplock bag, press down to remove any air, then seal. Use a kitchen mallet to pound out the chicken pieces to be 1/4″ thick or thinner.
2. Heat up your cooking oil in a skillet over medium high heat to 350F.
3. Set up your station with 3 large plates or bowls. Add the beaten eggs to one bowl. Combine the flour and spices in the second bowl. Add the panic breadcrumbs to the third bowl.
4. Dredge each chicken piece through the flour mixture, then the beaten eggs, then the breadcrumbs until well coated.
5. Fry the chicken pieces in batches of 1-2 pieces for 3-5 minutes on each side, until golden brown and crispy.
6. Place the chicken on a paper towel lined wire rack.
7. To keep warm, place in the oven at 250F.

For the Sandwich:

1. Slice the baguettes in half lengthwise. Drizzle generously with the olive oil. Broil in the oven for 2-4 minutes, until golden.
2. Preheat oven to 400F.
3. On a parchment lined baking pan, add the crispy chicken pieces.
4. Spread a layer of the vodka pasta sauce on top of each, following by 2 thinly sliced mozzarella.
5. Bake for 5-8 minutes, until the mozzarella is melted.
6. Layer the toasted baguettes with the chicken parm, grated parmesan, and freshly chopped parsley to enjoy warm!

It was perfect!!

We also made Pulled Pork fries and it was perfect!!

IT was a good dinner!

xo

Hallo Ramstein!!!

Hello Ramstein!!!!

We are here,

I still can't believe it. 

So grateful to call you home for the next 3 years. 

I was so amazed how big is this base.

With all of the amazing food!!!!

We missed you Poppeyes!!!!

Look how big is the Food Court!!!

Amazing!!

Our first Commissary Shopping.

It was an amazing Day!!!!

xo

Chicken Cordon Bleu

I love our Weekend Dinners,

We try to make it as special as we can.

This weekend we decided to do Chicken Cordon Bleu.

I don't think we ever made it before.

Started off with some 

Piña Colada

Made our favorite Buffalo Chicken Wontons

RECIPE HERE

Soooo Good!!

Ingredients

CHICKEN ROLLS

• 4 medium chicken breasts (6-7 oz. each) 
• 8 slices (12 ounces) deli cut Black Forest ham 
• 1 1/4 cups freshly shredded Swiss Gruyere cheese
• toothpicks
• Fresh parsley for garnish if desired

BREADING

• 1 1/4 cups panko breadcrumbs
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 tsp EACH dried parsley, garlic powder, paprika, onion powder
• 1/4 tsp EACH salt, pepper

DIJON WASH

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil

DIJON CREAM SAUCE

• 1 cup LOW SODIUM chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream (or evaporated milk or half and half mixed with 1 TBS cornstarch)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried basil, paprika, garlic powder, onion powder
• 1/4 tsp EACH salt, pepper

Instructions

• Prep: Preheat oven to 350 degrees F. Top a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
• Flatten Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/4-inch using the flat side of a meat mallet or side of a can (they will spread out a lot). 
• Layer: Lay 2 slices of ham over each chicken breast. Evenly line a heaping 1/4 cup shredded cheese down the center of the ham, leaving about 1/2-inch border on all sides.
• Roll Chicken: Starting on the smaller end of the chicken, tightly roll up, folding the ham over the cheese on the end (to prevent it from oozing out). Secure with toothpicks.
• Panko Breading: In a large skillet, melt 1 1/2 tablespoons unsalted butter in 1 1/2 tablespoons olive oil over medium heat. Add the panko and stir to coat. Continue cooking until the crumbs become golden brown, then immediately transfer to a large shallow dish (like a cake pan or pie plate). Once cool, stir in the Parmesan and breading spices. 
• Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil. Working with one chicken roll at a time, add chicken to the Dijon Wash and brush to evenly coat.
• Bread Chicken: Transfer to the breading and press the crumbs into all sides, turning as needed. Transfer to the prepared baking rack, leaving a few inches between each roll. 
• Bake: Bake chicken at 350 degrees F until cooked to an internal temperature of 160 degrees on an instant read thermometer (this one is my favorite), about 30-35 minutes. Check the chicken the last 10 minutes of baking, and top with foil if necessary to prevent excess browning. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing. The last few minutes of baking, make the Dijon Cream Sauce (or make early and reheat)
• Dijon Cream Sauce: Whisk all of the ingredients together in a large saucepan. Bring to a boil then reduce to a simmer until thickened. The sauce will be on the thin side, but will thicken once removed from the heat. 
• Serve: Serve the Dijon Cream Sauce over the sliced chicken; garnish with parsley if desired.

Perfect Dinner!!

Let me know what you guys think!

xo

 

Homemade KFC Bowls

First of all...

We decided to make this because,

There is no KFC close by :(

and Popeyes is about 30 minutes away.

So it's a good thing that its very easy to make!

And you can make it however you want.

Let me know what you guys think!

Ingredients

• 6 servings mashed potatoes
• 1 24 oz package popcorn chicken cooked
• 1 15 oz can corn drained and heated
• 1 pkg beef gravy cooked
• 2 cups shredded cheddar cheese

Instructions

• Make 6 servings of mashed potatoes ( Instant mashed potatoes works or homemade).
• Cook popcorn chicken according to package.
• Heat up your corn in the microwave or on stovetop.
• Make your gravy (we used a brown gravy packet.)
• Assemble bowls by layering potatoes, corn, chicken, gravy and then top with shredded cheddar cheese.
  
  
  Easy peasy!
  
  
  
  
  

  
  

  Enjoy!

  
  

  xo

  
  
  

 

Easy Chicken Salad

Easy meals are my go-to these days. 

I miss cooking everything I want, but I know I'll get a chance to make 

more awesome food one of these days. 

If you are looking for a healthy and yummy Salad this is a good one for you.

The Chicken is Air fried and can be marinated with any choice of sauce.

Or.. just season it up.

What you need

-Salad mix

-Corn (canned or frozen)

-Beans (canned)

-Diced tomatoes

-Boneless Chicken thighs (or breast)

Directions

-Cook the Chicken how you prefer 

-Plate it how ever you prefer.

Easy peasy!

Let me know what you guys think!

xo

 

Chicken Bacon Ranch Casserole

 

Hubby and my second born boy are obsessed with Ranch.

They can eat anything with Ranch everyday.

So I figure they would love this..

..And they did!

This was so good.

The flavor and combination of Chicken and Bacon is just perfect.

Let me know what you guys think!

Ingredients

• 10 oz Rotini cooked and drained
• 12 oz Alfredo Sauce
• 1/3 cup Ranch Dressing
• 2 1/2 cup cooked and diced Chicken
• 1 cup shredded Mozzarella Cheese
• 1 cup shredded Cheddar Cheese
• 7 strips Bacon cooked and chopped

Instructions

• Preheat oven to 350.
• Whisk together alfredo sauce and ranch dressing in a medium bowl until combined.
• Mix the two cheeses together.
• Rub bottom and sides of a casserole dish with butter.
• Add 1/2 pasta and 1/2 the chicken and top with 1/2 sauce.
• Stir to combine and sprinkle with 1/2 the cheese blend.
• Add remaining pasta and remaining chicken and top with remaining sauce.
• Sprinkle with remaining cheese blend and bacon.
• Cover and bake for 30 minutes or until cheese is melted.
  
  
  
  
  

  
  

  

  
  

  Enjoy!

  
  

  
  

  xo

  -Jen