Tag: family dinner

Recipes and Cooking

Chicken Alfredo Ravioli Recipe

Brandi C

Chicken Alfredo Ravioli Recipe

Chicken Alfredo Ravioli Recipe

Chicken Alfredo Ravioli Recipe is something I came up with because I had a bunch of random things in my freezer and pantry. It was quick and easy. I served with with Caesar salad and garlic bread.

Ingredients

Bag of Tyson grilled chicken strips cut up into bite sized pieces.

Bag of frozen (or fresh) ravioli (whatever stuffing you want on the inside. I just had cheese stuffed)

Dan-O’s Cheesoning (if you have not bought this RUN NOW and get (order) some. Good grief)

Seasoning Mix

Shaved Parmesan

2 jars of Alfredo Sauce (homemade is always better)

Directions

Preheat oven to 350. Grease a 13×9 dish. Boil your ravioli noodles. Pop your frozen chicken in the microwave and when it is is done, cut that up into bite sized pieces. Place a thin layer of alfredo sauce on the bottom, then do a layer of your cooked ravioli, next add your seasoning, chicken, and shaved parmesan. Continue to repeat layers ending with sauce and cheese (this isn’t rocket science).

Bake, covered for about 30 minutes and then take off the foil and bake for another 15 minutes. Let it rest before serving.

Additions

So, for the next time, I want to sauté up some portobello mushrooms, onions, garlic, and maybe even some broccoli. My husband is not a fan of broccoli and chicken dishes but I think it is great, so he may have to suffer.

 

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Recipes and Cooking

Leftover Pork Tenderloin Magic

Brandi C

Leftover Pork Tenderloin Magic

Leftover Pork Tenderloin Magic

 

Leftover Pork Tenderloin Magic was an easy and quick thing that I threw together. I was cleaning out my freezer and I found a bag of mystery meat. We had no clue what it was, so I threw it in a bowl and left it in the fridge to thaw until the next day.

When I got home from work, I pulled it out and realized it was pork tenderloin that I had cooked in the crockpot. There wasn’t a whole lot of meat there, so I wasn’t sure what I could pair with it. When I got to sniffing around my fridge, I had a partial package of tortillas, cheese (obviously), and some romaine that needed to be used up.

In my saucepan, I added my meat. I did take some scissors and cut it up into smaller bits. Then, I added 3 T brown sugar, some chili powder, some cumin, and a dash or two of lemon juice. I popped a lid on it and set it to low.

In my large skillet, I warmed up the tortillas. Once that was done, I was able to assemble my tacos. The olives, in my fridge, were speaking to me so I had to toss those. I did dice up an onion, got out my cheddar, and washed up my lettuce. This was served up with some tortilla chips. Had I thought about it, I would have put out the salsa I had in the fridge. Oh well, I like chips and salsa any night of the week.

We were all impressed with my culinary talents!

 

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Recipes and Cooking

Gluten Free Taco Soup Recipe

Brandi C

Gluten Free Taco Soup Recipe

Gluten Free Taco Soup Recipe
Photo by Karolina Grabowska on Pexels.com

Historically, B does not like taco soup. Honestly, I haven’t made any type of taco soup in forever. The reason why I made it this time was because I had some leftover ground beef that was already seasoned. It wasn’t a lot but it still needed to be used. I also had some leftover corn that I needed to repurpose and about a handful of cheddar that needed to be gone. Most of the ingredients I had on hand, I just needed to get a bit more ground beef. So, this is what I came up with for this soup. It was done in the Instant Pot.

Ingredients for Gluten Free Taco Soup Recipe

Ground beef

Minced garlic

Onion, chopped

Seasoning mix

2 cans diced tomatoes with green chilies

Water, 2 c.

2 beef bouillon cubes

14 oz can tomato paste (and add 1 can of water) OR you can use a can of tomato sauce

Gluten Free Taco Seasoning Mix

2 Tbsp chili powder

Ranch Packet Mix

1 can black beans, drained and rinsed

2 cans corn, drained

1 can pinto beans, drained and rinsed

2 c. cheddar cheese

Directions

Cook the beef, garlic, onion, and seasoning mix until done. Drain well and place back into Instant Pot or soup pot. Add the rest of the ingredients (except for the cheddar) into instant pot. Add lid, place on seal and hit the “soup” mode which is about 10 minutes. Do a quick release and then add the cheddar cheese. Stir to incorporate.

You can do this on the stovetop as well, I just needed the convenience of the instant pot. This was such a good and filling soup!  Remember you can always add more seasoning in (as I had to do with my seasoning mix and the chili powder) but you can’t take it out! If you are just starting out, follow the instructions but taste before serving to adjust what you need to.

We served this with gluten free saltines and we also had corn tortilla chips that we add. You can always top with sour cream, more cheese, green onions, or any other taco type of topping.

Recipes and Cooking

Garlic Parmesan Chops Soup

Brandi C

Garlic Parmesan Chops Soup

Garlic Parmesan Chops Soup

As promised from yesterday’s post, this is the Garlic Parmesan Chops Soup that is so good! Bart was so impressed, and the pot was instantly all gone! So excited to add a new soup.

Ingredients

Pork Chops (I used boneless)

Seasoning

Bacon grease (or oil)

Butter

Seasoning

Parmesan Sauce

2 c. heavy cream

2 c. parmesan

Garlic

Spinach (chopped)

Fresh mushrooms (chopped)

Onion (chopped)

1/2 tsp. red pepper flakes

Addition

Potatoes washed and cubed (with or without skin)

2 c. cheddar

2 cartons of chicken broth (you can make your own or use water and chicken bouillon cubes)

Cream of Mushroom Soup

How to Make

In an electric skillet, pour some bacon grease (or oil) and butter. I pounded my chops and seasoned them well with my seasoning mix. Fry them up. Once done, remove them from the pan. Again, these were leftovers from last night, so all I did was chop them up into bite-size pieces.

Place all of the parmesan sauce ingredients in the same skillet the chops were in. Stir until thickened. This was, again, leftovers from the night before.

Soup Process

Get your chicken broth boiling, and add some seasoning. Put in your washed, cubed potatoes and let them boil. Once they were done, I scooped them into a bowl, leaving the chicken broth water in the pot.

I added the cream of mushroom soup, parmesan sauce, and cheddar to that pot. I whisked that all into the water to get all the lumps out. Then, I placed the cubed leftover pork chops and let them simmer to warm and soften them up. Once that was done, I added my potatoes back in.

So.  Freaking.  Good.

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Recipes and Cooking

Lipton Onion Soup Thighs with Rice

Brandi C

Lipton Onion Soup Thighs with Rice

 

Lipton Onion Soup Thighs with Rice

If you’re looking for an easy and delicious dinner that requires minimal effort, Lipton Onion Soup Thighs with Rice is the perfect choice. This recipe uses simple ingredients like Lipton Onion Soup Mix, chicken thighs, and rice to create a flavorful, hearty meal. The rice turns out perfectly cooked and full of savory flavor, and the chicken thighs are juicy and tender. It’s a great way to use up those packets of Lipton Onion Soup Mix without the need for a roast!

Ingredients:

  • Chicken Thighs
  • 2 cups rice (uncooked)
  • 2 cups chicken broth
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 packet Lipton Onion Soup Mix
  • Garlic powder (to taste)
  • Seasoning (your choice)
  • Shredded Parmesan
  • Panko breadcrumbs

Instructions:

  1. Preheat the oven to 350°F and grease a 13×9 baking dish.
  2. In a large bowl, combine the uncooked rice and chicken broth. Stir in the Lipton Onion Soup Mix, cream of chicken, and cream of mushroom soup. Pour this mixture into the bottom of the greased baking dish.
  3. Add the chicken thighs on top of the rice mixture. Sprinkle with garlic powder, your desired seasoning, and a generous amount of panko breadcrumbs for crunch.
  4. Top with shredded parmesan for an extra layer of flavor.
  5. Cover the dish with foil and bake for 1 hour. After 1 hour, remove the foil and bake for an additional 25 minutes to allow the chicken to crisp up and the rice to absorb all the flavors.

This dish is perfect for a busy weeknight or when you want a comforting meal with minimal prep. The rice is so flavorful and pairs perfectly with the tender chicken thighs. Plus, it’s a great option for using up pantry staples while still creating a satisfying meal that everyone will love.

 

Recipes and Cooking

Chicken Fajitas and Rice

Brandi C

Chicken Fajitas and Rice

Chicken Fajitas and Rice

So, I took a lot of leftovers and sad-looking veggies. From there, I made Chicken Fajitas and Rice for dinner. No picture because when I do something new, I think if it sucks, why would I want to document that? Maybe this will be the year I am inspired to let my good and sucky food shine through photos.

Recipe

Chicken (I used boneless, skinless thighs because it is what I had on hand.)

Seasoning

Fajita mix (I used 3 packets)

Red, orange, and yellow peppers

Onion

Garlic

Queso Fresco

Flour Tortillas

2 c. uncooked rice

2 c. water

Teriyaki Sauce

Extra virgin olive oil (any oil is fine)

Preparations

For the rice, I used my instant pot. I placed my 2 c. uncooked rice in, then added a packet of fajita mix, a splash of teriyaki sauce, and my seasoning concoction. Set it and let it go.

I placed my cut-up chicken thighs in a bowl and added fresh garlic, seasoning, a fajita mix packet, and lots of teriyaki. Put the lid on the bowl and shake it up. Placed it in the fridge and let it marinate for at least an hour (overnight or several hours is better, though).

In my electric skillet, I added some extra virgin olive oil. I sliced up a large onion and all my peppers. I sauteed them with some seasoning and a few splashes of teriyaki sauce. Once those were softened, I took them out.

In the same skillet, I cooked my chicken until it was done. Once that was done, I added the veggies and used the other packet of fajita mix. I turned it on low and covered it until the rice was done.

Serve on the rice or wrap up in a tortilla with some queso fresco sprinkled. It was excellent!

 

Recipes and Cooking

Pizza Spaghetti Bake

Brandi C

Pizza Spaghetti Bake

Pizza Spaghetti Bake

I will write down what I did in this Pizza Spaghetti Bake because it was good! Yet, I will also write what I will add/do differently. I feel like all recipes need to be tweaked in some form or fashion, so this is pretty typical.

Ingredients

Beef

Onion

Minced Garlic

Pepperoni, chopped (and some whole for the top)

Next time, do a pound of beef and a pound of sausage.

Seasoning

Italian Seasoning

Rosemary

2 packets of spaghetti mix

1 jar of spaghetti sauce

Next time, I will add a jar of pizza sauce.

2 cans of mushrooms, drained

Chopped spinach

Panko

Parmesan

Cottage Cheese

1 egg

Mozzarella

Penne Noodles

Directions

Boil noodles and drain according to directions.

Cook beef, chopped pepperoni, onion, garlic, and seasoning (sausage if used) and drain. Put back in the pot. Next, add mushrooms and chopped spinach. Then, add the Italian seasoning, Rosemary, and spaghetti packets. Mix well.

Next up, add the spaghetti sauce (and about a quarter of that same jar, put some water to add). If you are also using pizza sauce, add it. Mix well. Add in some panko, parmesan, a couple of handfuls of mozzarella, cottage cheese, and the egg. Stir and keep warm until your noodles are done.

Finally, mix the meat mixture with the noodles and spread it in a greased 13×9 dish. Top with mozzarella and whole pepperoni—Bake at 350 for about 40 minutes.

 

 

Recipes and Cooking

Chicken Alfredo Soup

Brandi C

Chicken Alfredo Soup

Chicken Alfredo Soup

Just go ahead and slap your mama. Dang, it. This Chicken Alfredo Soup is now tied for first place for Big Daddy. The other two are Easy White Chicken Chili with Cream Cheese and Pizza Soup Recipe. Frankly, I am impressed with myself.

Ingredients

3 cans of chicken, drained (feel free to use chicken breasts because you can use the broth)

Seasoning

Onion

Garlic

3/4 c. butter

3/4 c. flour

1 c. heavy cream

Sour Cream

Chicken bouillon

Water

Parmesan

Mozzarella

Pasta

Directions

Saute up the cut-up onion and garlic in butter. Once sauteed, add in your flour and cook that down a bit. Get your whisk out and add 2 c. water. Whisk that all in really well. Now, I wish I could tell you how much chicken bouillon I used, but I used that paste. I think I did about 2 Tbsps. Sprinkle with your seasoning.

Once that is incorporated, add more water and keep stirring. I did this in my Instant Pot on saute mode, by the way. You will notice your “roux” is getting thicker. I think I did about 5 c. water. You can adjust accordingly. Add your chicken and parmesan.

Moving On

Let’s talk pasta real quick. I used bowtie pasta. I brought my water to a boil in my pot (not the instant pot). Once it came to a boil, I seasoned it and added my pasta. Drain and then add to your roux.

Next time, I might use a couple of boxes of Ditalini pasta or maybe cut up fettucini. The bowties were fine and good, but I think I want a smaller type, like a small rigatoni. Ugh, I need to go and look at all the types or make my own. Do you know what would be good? Putting in cheese tortellini. Cause, yum!

Anyway

Once I got all that in the pot, I added the heavy and sour cream. If you cook this in an instant pot, you must keep stirring because it will start to burn on the bottom. Baby it! In the end, I added about 2 cups (I know, I know) of mozzarella. Keep tasting to adjust the seasoning. Remember, you can always add seasoning, but you can’t take it out if you put too much in there. Start small and add as you like!

Dang, this was good. Had my Oak been here, I would’ve slapped her face 🙂 Then, she would have slapped me back, LOL.

 

Recipes and Cooking

Tater Tot Casserole with Cheese

Brandi C

Tater Tot Casserole with Cheese

Tater Tot Casserole with Cheese

My OCD dictated my Tater Tot Casserole with Cheese. On a good day, I’d sling them on there. They each had a place tonight, and frankly, that makes me happy. I do believe I’m going insane. Insane, people. It’s fine. I am fine. We are all fine.

Tater Tot Casserole with Cheese

2# ground beef

Lipton onion soup mix

Worcestershire sauce

1 can cream of celery (I usually use cream of mushroom, but that’s what I had)

Sour cream, 1 c.

Seasoning

Cheddar

Spinach

Tater Tots

Directions

Brown beef with seasoning. Drain if necessary. Add in some Worcestershire sauce and the Lipton onion soup mix. I have a gluten-free, copycat Lipton onion soup mix recipe. Once that is done, add your chopped spinach and mix well.

In greased 13×9 dish, place the meat/spinach mixture on the bottom. Next, mix the sour cream and cream of celery. Pour that over the meat. Then add a layer of cheddar. End with the tater tots and be sure and season the tots.

Bake at 350 for about 45 minutes. You might want to add a few minutes if you put frozen tots on there. Mine were already thawed out. Again, it was good. My crew gobbled it up.

 

Recipes and Cooking

Cheesy Chicken Alfredo Lasagna

Brandi C

Cheesy Chicken Alfredo Lasagna

I started making just a cheesy type of lasagna, and then my brain started thinking. This quarantine has forced me to do more shelf cooking, which I do. It has also got me thinking outside of the box. So, I came up with a Cheesy Chicken Alfredo Lasagna. It was good!

Cheesy Chicken Alfredo Lasagna

2 packages of no-boil lasagna noodles (you can use the kind you boil, I don’t enjoy that)

2 packets of Ranch Mix

3 cans of evaporated milk

2 cans of canned chicken, drained and broken up with a fork. (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

Combine your evaporated milk, ranch, seasoning, and nutritional yeast in a saucepan. I stirred that well and brought it up to a boil. Then, I added the alfredo sauce. I stirred until that was good and combined. It allowed it to thicken a bit. Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles—next, more of the sauce, mozzarella, and cheddar. Then sprinkle with parmesan and add a layer of fresh Spinach. Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes. Then take out and take a knife around the edge of the pan to make sure the noodles are soaked. I put mine back in for another 10 minutes. You could cover it at this time if you want to keep it from burning. This is done to ensure that the noodles are cooked through.

Pull out and sit for about 10 minutes before cutting to help the lasagna set up correctly.

 

Recipes and Cooking

Chicken and Orzo Recipe

Brandi C

Chicken and Orzo Recipe

This Chicken and Orzo Recipe made more than I had anticipated. I made one 13×9 pan for tonight and a smaller pan to freeze for later.

Chicken and Orzo Recipe

  • 3 chicken breasts
  • Seasoning
  • 30 ozs chicken broth (can be broth or water/chicken bouillon)
  • 2 c. spinach, chopped
  • Cauliflower rice, 2 c. (I buy it frozen and thaw it)
  • 28 oz. diced tomatoes
  • 2 c. orzo, uncooked
  • Minced onion
  • 2 c. cheddar (reserve some for the top)
  • 1 can cream of chicken
  • 2 packets of Italian dressing mix

Directions

Cook the chicken and then cut it up. Mix everything in a giant bowl. Place in a 13×9 greased dish. This amount made that 13×9 and an 11×8 pan. Sprinkle reserved cheese on top. Bake at 350, uncovered, for about 40 minutes.

I didn’t have many children here; only 5 kids ate here. We were able to eat the entire smaller dish. The 13×9 dish I wrapped and froze for next week!

Substitutions

You can substitute Ranch packets instead of Italian packets. Also, taco seasoning can be used as a substitute, and maybe add a can of corn to that and make it Mexican-flavored. This chicken and orzo recipe was delicious. It is one I will make again because I can sneak so much goodness into it without my family thinking I’m killing them.

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Recipes and Cooking

Chicken Enchilada Lasagna

Brandi C

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

This Chicken Enchilada Lasagna was a big hit at our dinner table. The gluten-free tortillas worked better than I expected in a layered lasagna form, even though they were a bit tricky to roll with the chicken mixture. The homemade enchilada sauce added a rich, savory depth to the dish, and the combination of the creamy chicken mixture, seasoned rice, and Monterey Jack cheese made it melt in your mouth. The final result was a comforting, hearty meal that even those with gluten sensitivities could enjoy. This recipe is perfect for those looking to make a gluten-free twist on traditional enchiladas. Don’t forget to top with extra cheese and green onions for an added burst of flavor!

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Recipes and Cooking

Copycat Alice’s Chicken From Outback

Brandi C

Copycat Alice's Chicken From Outback

Copycat Alice’s Chicken From Outback

We love this Copycat Alice’s Chicken From Outback. It is one of our favorite dishes.

Boneless skinless chicken breasts

Seasoning

Honey Mustard

1/2 stick butter

1# bacon, fried (save the grease)

Colby/Jack Cheese

2 c. fresh spinach

Fresh mushrooms

Directions

Cook your bacon on your broiler pan. It does not shrink up, and the grease catches in the bottom.

Cut your chicken into thin strips. Marinate them in the honey mustard for about an hour. In your electric skillet (well, that’s what I use), put in your leftover grease and the 1/2 stick of butter, and let that meltdown. Put your chicken in the skillet and put some seasoning on it.

When that is done, put it in a single layer in a greased 13×9 pan (I used 2 aluminum pans). On top of the chicken, put the crumbled bacon (I also used some bacon bits because I was cooking for *a lot* of humans). Next, put a layer of Colby/jack, spinach, and then Colby jack. Pour the leftover grease, butter, and the honey mustard’s drippings over your chicken’s top.

Cook at 350 for about 30 minutes.

Thoughts

Outback Steakhouse makes great Alice’s Chicken! I mean, it is good. There are so many ways to alternate the recipe, and this is one of those ways.

Recipes and Cooking

Bread Bowls

Brandi C

Bread Bowls

This was my first attempt at making Bread Bowls.  I would say they were a huge success and have been made again!

Bread Bowls

  • 2 tablespoons active dry yeast
  • 3 cups warm water 
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6-1/2 to 7-1/2 cups of bread flour

Directions

  • 1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture, and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled about 30 minutes.
  • 3. preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score the surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
  • 4. Cut a thin slice off the top of the bread. Hollow out the bottom half, leaving a 1/4-in. shell We used the discarded bread to dip in our soup.  What I had leftover, I put on a cookie sheet and dried out in the oven at 200.  Once they were dried and cooled, I put them through the food processor with some Italian Seasoning, Basil, and Oregano to make Italian-style bread crumbs.

What I Served Them With

I served in these bowls, Loaded Baked Potato Soup, and Philly Cheesesteak Soup.

This is before I cut the tops off.  I used this recipe, normally and made my bowls, then I used 1/2 the recipe and made a few more.  Mine made 10 in total.

 

Recipes and Cooking

Philly Cheesesteak Casserole

Brandi C

Philly Cheesesteak Casserole

Philly Cheesesteak Casserole

Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is good. Mixing things up is something I enjoy doing. As a bonus, it is low carb compared to its counterpart.

In my instant pot, I put in a Roast (you can use round steak or any other steak meat) and added about 2 cups of water. I splashed on Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because I wanted to do that. It was frozen when I put it in, so I hit “roast,” and boy did it get done! It was so good.

I pulled that out and let it rest a bit, and in the juice, I added fresh mushrooms, 2 cut-up onions, 2 cut-up green peppers, and some minced garlic. I let that cook up till the veggies were tender.

While cooking, I sliced my roast into thin strips and added it to the veggies, letting that play in the juice for a while. I got my 13×9 baking dish sprayed, used a slotted spoon to get out the meat/veggies, and placed it in the dish. I layered that with swiss cheese.

Next Up

I put it in the oven at 350 for about 30 minutes.

Next, I poured the leftover juice into my regular instant pot (about 3 cups) and added 2 cups of water. I put in 5 c. of white rice and cooked it.

I served the cheesesteak over the rice.

Then I wanted to slap my mama 🙂

 

Recipes and Cooking

Parmesan Crusted Chicken with Asiago

Brandi C

Chicken.  Parmesan.  Asiago.  You can’t get much better than a Parmesan Crusted Chicken with Asiago recipe.  So, here is what I concocted.  This would be good with Gouda or Havarti, as well. Parmesan Crusted Chicken with Asiago is a savory and indulgent dish that is perfect for a family dinner or when you want to impress guests. The key to success with this recipe is ensuring that the chicken is seared to a perfect golden brown before finishing in the oven with a generous layer of shredded asiago and crumbled bacon. The egg wash and parmesan coating create a delicious, crispy crust, while the asiago cheese adds a rich, nutty flavor. The crumbled bacon brings an added smokiness, making this dish irresistible. Serve it with your favorite sides like roasted vegetables or mashed potatoes for a complete meal that will leave everyone asking for seconds.

Parmesan Crusted Chicken with Asiago

Parmesan Crusted Chicken with Asiago

Chicken (I use raw chicken breasts.  I cut off all the tough parts.  It was thick, so I sliced it in third.  It cooked quicker doing it like that)

2 Eggs with a splash of water.

1 c. parmesan with seasoning

After the chicken is cut, dredge in egg wash and then in parmesan.

In a large skillet, get the oil hot.  You do not want the breading to stick to the skillet and/or come off.

While that is cooking, put your bacon in the oven.

Place your chicken in oil and sear on both sides.

Next Up

350 for the stove.  Place the chicken on a broiling pan after the chicken is seared on both sides.  You need to put shredded asiago and crumbled bacon on top of the chicken.  I just put it in the oven long enough to melt the cheese.

Good gravy, that was some good stuff.

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