It’s Thursday. I’ve never been more ready for the end of Friday. Having a sick husband, a bored 3 year old, an 18 month with double ear infections and a sensitive black lab wanting a walk very badly, I am so ready for this week to be over. I feel like I’ve been through a tornado. My house is a mess and I haven’t had a spare second to clean it. I’m one of those people who must have the toys picked up around the house as soon as the kids hit their pillows. I must have the dishes done before I head off to bed. The bed must be made before I actually crawl into it. I have to be organized for the next day before I can close my eyes. It’s not obsessive compulsive or anything, it’s just my thing. All of those things have been thrown out the window when the house was shut down for temporary malfunction. So I’m ready to start a new week, one with smiling children and a happy hubby. I know I have to wait a few more days, but I’m sitting here more ready than ever!
I made this dish before the shinanigins started. It was delicious. I’ve been seeing all of these recipes lately using Pillsbury Crescent Rolls, and so I thought I’d give a little pizza a try. You know, mix it up a little bit. Get a little crazy. So I got my little tube of rolls and start un-peeling them and piecing them together to make one solid pizza dough. And than I get on my computer this morning to read my ‘daily reads’. Deborah from Taste and Tell says that there are some new Pillsbury Crescent sheets that have just come out, so I would definitely use those for this particular dish. The whole thing is so simple. But just one tip – After you have the dough all nicely fitted in the cookie sheet, bake it in the oven before you add all of your toppings. It will come out nice and crisp instead of nice and soggy. Take my word for it. The taste is sensational. Hope you like it! Happy Thursday!
Ranch Chicken Crescent Pizza
1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped (I use leftovers from a Rotisserie Chicken)
enough ranch dressing to coat the chicken to your liking
2 cups mozzerella cheese, shredded
1/4 teaspoon garlic powder
italian herbs
dried parsley
1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.
Happy Friday everyone! This week flew by in a hurry for me. I’ve been busy trying to make a new puppy welcome in our home. And let me tell you, they are a lot of work! I have 2 kids on top of that so now I feel like I don’t have a second to spare. But I did manage to get dinner on the table so I feel good.
Nothing sweet and fancy here today. Just good old classic comfort food. Well, it’s comfort food to me anyway. My Mom made this for me growing up all the time and I still love it to this day. The creamy sauce mixed with chicken and rice is so delicious and the potato chip crusted topping adds the perfect crunch and salty bite it deserves. Add veggies if you like, but I like it just the way it is. I like to make these in individual ramekins, I think it makes them a little more special that way, but feel free to put into a 9 inch square baking pan.
Hope everyone has a great weekend!
Potato Chip Crusted Chicken and Rice Casserole
recipe by Stephanie
serves 4
1 1/2 cups rice (any kind will do)
3 cups water
4 chicken breasts, cubed and cooked with salt,pepper,onion powder and garlic powder
1/2 cup plain yogurt
1/2 cup light mayo
1 can cream of chicken soup
1 tablespoon fresh lemon juice
1 clove garlic, minced
salt and pepper to taste
1 1/2 cups regular potato chips, crushed
1. Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.
2. Mix yogurt, mayo, chicken soup, lemon juice, garlic and salt and pepper until creamy and smooth. Add chicken and rice and mix well. Scoop into individual ramekins or a baking pan and top with crushed potato chips. Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.
My brain is a complete blank right now. I can’t seem to form
coherent sentences, but I will keep trying for the sake of this post! I made these B
arbecue Chicken W
ingettes the other night and we were definitely licking our fingers clean. Very delicious. And whenever you can get all messy and use your hands is always a fun change. My daughter loved smearing the sauce all over her hands and licking it right off. I think she ate more sauce than actual chicken. The recipe called for “
drumettes“, but I could only find chicken labeled as “
wingettes“. If you ask me it looks exactly the same, but I may be wrong. Nevertheless, this dish was a hit and I will definitely be making it again! I got the recipe
here. Thank you Martha Stewart!
Brown Sugar Barbeque Chicken Drumettes
adapted from Martha Stewart (I scaled it down)
1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
course salt and black pepper
2 pounds chicken drumettes, patted dry
1. In a medium bowl, whisk together ketchup, sugar, worcestershire, and vinegar; season with salt and pepper. Set aside 1/2 cup for tossing raw chicken; use rest for baked chicken.
2. Preheat oven to 450 degrees.
3. Place drumettes on baking sheets and toss with 1/2 cup sauce.
4. Bake chicken until opaque throughout, 20-25 minutes, rotating sheet halfway through. Toss baked drumettes with a little more sauce and serve the remaining sauce on the side.
And now, a big thank you to Holly over at
Phemomenom for giving me the Yummy Blog Award! You definitely made my day and I would love to pass it on to a few of my favorite food blogs!
First is Prudy from
Prudence Pennywise. As she states on her blog..scandalously good food on a budget. My kind of girl. I’m always looking to cook on a budget. I’ve not mastered this art yet, but I love her tips and especially her recipes.
Second Joy from
Joy the Baker. Joy cooks from the heart, and I love her writing as much as her recipes. When I read her blog, I get a smile on my face and I usually end up laughing. Her recipes are amazing, and I don’t think there is one recipe that I’m not dying to try!
And lastly, Dawn from
Vanilla Sugar. I’m new to Dawn’s blog, but I have enjoyed it so much since discovering it. Her recipes are right up my alley and I love reading her food reviews.
Thanks again Holly, and make sure you check out these blogs, if you haven’t already, you won’t be disappointed!
And one more final note, my dear sweet Mother recently started a French Linen business called
My French Table. She has some amazing French Imported tablecloths, aprons, kitchen hand towels and napkins. They are really beautiful! Make sure you check it out! That is my sweet daughter with her Grandma, (My Mom), getting ready to bake away!
Have a great weekend everyone!
Simple. Delicious. Satisfying. Need I say more? I saw this recipe in one of my food magazines and I just knew I had to try it. Crispy bacon in a creamy ranch sauce with chicken and noodles. How can you honestly go wrong? It was done in a matter 20 minutes. My husband compared it to a Carbonara, and I guess it was similar, but the ranch seasoning gave it a tangy taste that I just loved. If your family loves saucy meals, you might want to double the sauce, it really didn’t make a huge amount.
Creamy Ranch Chicken
adapted from Better Homes and Garden’s Quick and Easy Recipes
start to finish: 20 minutes
serves about 4
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!
I love Fried Chicken. Actually, I love anything fried. I wish I hated the smell of fresh hot chicken jumping out of hot oil and fresh hot donuts too. But I don’t hate it. It is definitely comfort food to me. But I try not to eat fried food very often. I found this recipe for Buttermilk Baked Chicken and since I was craving fried chicken, I decided to try this variation. It actually tasted like it just jumped out of the fryer. But our little secret…it didn’t. Baked in the oven, this chicken came out crispy and juicy in all the right places. In this recipe you use homemade bread crumbs, made with white bread. The bread crumb mixture is soft and fluffy, and I really liked it. It was so different from those mealy store bought crumbs, which by the way, I use all the time. But I might use this recipe more often, because it tasted fresher and so much better! Yum!
Buttermilk Baked Chicken
adapted from Great Food Fast, Martha Stewart
serves 4
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
course salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme (I used parsley, onion powder and garlic powder)
4 pounds chicken parts (preferably legs, thighs, and wings) rinsed and patted dry
1. Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. (or spices of your choice)
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back in to the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
4. Bake until the chicken is golden brow, about 35 minutes.
Note: I let the chicken sit in the buttermilk for a couple of hours to make it even more tender and juicy.
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Happy Friday everyone! This week flew by in a hurry for me. I’ve been busy trying to make a new puppy welcome in our home. And let me tell you, they are a lot of work! I have 2 kids on top of that so now I feel like I don’t have a second to spare. But I did manage to get dinner on the table so I feel good.
