Tag: comfort food recipe

Recipes and Cooking

Baked Chicken and Ranch Recipe

Brandi C

Baked Chicken and Ranch Recipe

Baked Chicken and Ranch Recipe.  Big Daddy raved over this chicken, claiming it was the “best chicken” he had ever put in his mouth.  This chicken and my mashed potatoes became stars tonight.

Baked Chicken and Ranch Recipe

Boneless chicken thighs (you can use breasts) noted to say I used the giant family pack

Cornflakes

Parmesan

Seasoning

2 sticks of butter (I could get away with one depending on how much chicken you cook.

3 packets of dry ranch mix

Bacon

In a bowl, melt butter.  Once melted, place in a shallow dish for dredging.  While your butter is melting, take 2 c. cornflakes, seasoning, and some good shakes of parmesan and run that through your food processor.  Please place it in another shallow dish.

Spray your 13×9 pan(s).

First, roll out your thighs and cut off big pieces of fat.  I did keep some fat on it because Big Daddy likes the “cracklins’.”  Next, dredge both sides of chicken in butter and cornflake mixture.  Finally, lay in a 13×9 dish.

Once all that was done, I patted in (on each side) the dry ranch packet.  I placed strips of raw bacon over the top of the chicken.  You can see how I did it in the photo.  The bacon grease seeps into the chicken and keeps it moist.

I cooked this at 350, uncovered, for 40 minutes on the middle rack.  For the last 20 minutes, I put it on the top shelf to get the bacon crispy.  For love, it was AWESOME.

 

Recipes and Cooking

Philly Cheesesteak Mac & Cheese Recipe

Brandi C

Philly Cheesesteak Mac & Cheese Recipe

I made A TON of this Philly Cheesesteak Mac & Cheese Recipe, so I will try and trim down my recipe. I’m certain no one, but my family needs 2 – 13×9 pans of this. We are freezing one of the pans, so there is supper for another day.

Philly Cheesesteak Mac & Cheese Recipe

Round steak

Water

Seasoning Mix

Beef Bouillon Granules

Montreal Steak Seasoning

In my Instant Pot, I put my trivet. My round steak comes with about 3 in each pack. I take that apart, and I place one on my trivet. Then I add some seasoning mix and some Montreal Steak seasoning. I repeat until all my steaks are in the instant pot.

Next, I get about 2 cups of water (I will use this broth later on) and mix in about 2 teaspoons of the beef granules. I pour that over the steaks. Place the lid; seal the manual for 30 minutes (my steaks were mainly frozen).

Next Step

While the steaks were cooking, I got my elbow noodles going. Again, I used the Instant Pot. When I throw my noodles in there, I add a 1/2 stick of butter, seasoning, and enough water to cover however many noodles you use. Now, pop on the lid, place on the seal, manual, and I set it for 8 minutes.

While Waiting

3 cups finely chopped fresh spinach

2 tsp Montreal Seasoning

Seasoning Mix

Fresh mushrooms, finely chopped

1 T. minced garlic

1 onion, finely chopped

Orange, Red, and Yellow pepper, finely chopped

2 T. butter

2 T. Quinoa Flour (or any type of flour)

1 c. beef broth (from the meat)

1 c. milk

Provolone, 2 c. chopped up

Mozzarella, 2 c.

2 cups cheddar (with more for topping cause I like cheese)

Saute up the first 8 ingredients.  Add flour and broth.  Stir till mixed well.  Add milk.  Boil till thick.  Once thick, add cheese.

Finishing It Up

When your noodles are done, you should not need to drain them.  If they need it, though, drain off excess liquid.  Mix the noodles in the cheese sauce.  Place in a 13×9 greased baking dish.  Top with French Fried onions and cheddar.  Next time, however, I will use Panko for my topping.

Bake at 350 for about 40 minutes.

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