Dinner
This recipe came out of necessity as the last few times I have gone to the grocery store then get home it seems to be noon time and I’m looking for lunch! So this is what came out of it! Go to the salad bar at your grocery store of buy your favorite salad items, grab a bag of the cooked , warm , crispy chicken tenders found near the cooked rotisserie’s all you need after that is a bottle of hot honey and ranch salad dressing!
Put your salad in a bowl, chop the crispy chicken into bite size pieces and drizzle with hot honey. Add the chicken to the salad and drizzle with ranch dressing! So simple and so good with the hot honey and ranch combination! It’s been a favorite the past few weeks!
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
I love a one pan dish! This was so easy and fast to put together. The honey mustard sauce gave a nice sweet and savory flavor. We all enjoyed this simple dish, adding the green beans later into the cook time keeps them with a little crispy bite while the potatoes are crisp and tender.
INGREDIENTS
3 Chicken breasts, cut in half and pounded to the same thickness
1 pound of green beans, trimmed
1 pound of small potatoes, cut into even sizes
3 Tablespoons of olive oil, divided
Pinch of salt
Pinch of pepper
HONEY MUSTARD SAUCE
1/3 cup of honey
3 Tablespoons of yellow mustard
3 Tablespoons Dijon mustard
1 Teaspoon minced garlic
1 teaspoon onion powder
1 Teaspoon paprika
1 teaspoon thyme
DIRECTIONS
Pre heat oven to 350 degrees. Line a sheet pan with aluminum foil and spray lightly with non stick spray. Set aside.
Cut the small potatoes into halves or similar size and place on prepared pan. Cut your chicken in half and pound to the same thickness. Place the chicken on the sheet pan next to the potatoes. Leave some room on the sheet pan for the green beans. Drizzle the potatoes and chicken with 2 Tablespoons of olive oil add salt and pepper.
To make the sauce- add all of the honey mustard sauce ingredients together in a small bowl and mix well. Pour the honey mustard sauce over the chicken. Bake the chicken and potatoes for 20 minutes. Meanwhile prepare the sheen beans. Trim beans if needed and add them into a bowl. Drizzle 1 Tablespoon of olive oil over the beans and season with salt and pepper.
After the first 20 minute cooking time add the green beans and cook for another 20 minutes or until chicken is cooked through. Remove from oven and serve warm.
Enjoy!
Some foods just don’t picture well and these meatballs are one of those foods! The good news is these meatballs have great flavor. You can make larger meatballs for a main course or small to have as an appetizer, these can also be served over buttered noodles or over mashed potatoes. The day we had these we simple ate them as is and they did not last the day in fact they were gone before Robby could even try them. My batch made about 18 medium size meatballs.
INGREDIENTS
FOR THE MEATBALLS
1 Lb. ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup whole milk (I used fare life)
1/2 cup crushed tortilla chips
FOR THE GRAVY
2 Tablespoons butter or dairy free butter
2 Tablespoons flour, I used a gluten free flour
1 Tablespoon Worcestershire sauce
1 1/2 cups beef stock, can use more if you want a thinner gravy
1 Tablespoon minced onion
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Pepper to taste
Parsley to garnish if desired
DIRECTIONS
Pre heat oven to 400 degrees.
Grease 2 baking sheets with non stick spray and set aside.
Combine all of the meatball ingredients in a large bowl and mix until combined.
Form meatball mixture to your desired size. I made them into about 1 1/2 inch balls. Place the meatballs on your prepared baking sheets. Bake in the oven for 15 minutes. Remove from oven and put them in the gravy to finish cooking through if needed.
To make the gravy add the butter into a large skillet. When the butter is melted add the flour and whisk constantly for about 30 seconds. Add in the beef stock and whisk until combined. Add the Worcestershire sauce and all of the seasonings except the parsley.
Allow the gravy to simmer until thickened, just a couple minutes. Add your meatballs and let simmer for another five minutes. Sprinkle with fresh parsley if desired.
Enjoy!
Today’s recipe is a great way and faster way to have all the flavors of lasagna without all the fuss. This dish is rich and full of flavor, I used a local ravioli company “Terra Cotta Pasta” if that’s not available use any of your favorite frozen cheese ravioli. This is also a great dish to share! I served this with a salad and garlic bread.
INGREDIENTS
1 pound “hot” Jimmy dean Sausage or 1 pound Italian sausage
28 ounce jar of spaghetti sauce. I used Rao’s brand
1 cup ricotta cheese
1 (8 Oz.) package cream cheese, softened or whipped cream cheese works too!
1/4 cup light sour cream
1/3 cup grated Parmesan cheese
25 ounce package frozen cheese ravioli
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
DIRECTIONS
Pre heat oven to 350 degrees. Spray 9×13 inch casserole dish with non stick spray and set aside.
In a large skillet brown the sausage breaking it to crumbles while it cooks, drain the fat from the pan and stir in the spaghetti sauce, heat through the. Set aside.
In a large bowl mix the ricotta cheese, cream cheese, sour cream and Parmesan cheese. Add the frozen ravioli and mix well coating the ravioli. Add the ravioli mixture to the prepared casserole dish spreading the ravioli across the bottom of the dish.
Pour the meat sauce all over the ravioli and top with the remaking cheese.
Bake uncovered for 45 minutes. Allow to cool for just a couple minutes and serve warm.
Enjoy!
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