Quick and Easy Chicken with Pasta

 Chicken & Poultry Recipes  No Responses »
Feb 192013
 

This is for one ofKnorr/Lipton Noodles & Sauce, Chicken, 4.3 Ounce Packages (Pack of 12) those times when I wanted to whip up something that doesn’t include too many ingredients and very little time to prepare.

I love Knorr Pasta Sides and Rice Sides. I’ve always used them as just that, a side dish. I usually buy them when Kroger has them 10 for $10 (actually, $1 each because you don’t have to buy 10 to get the same deal).

So, last night I was trying to think of something different to make with boneless chicken. I’m getting tired of rice, and my husband is tired of potatoes. So, I looked in the pantry and spotted the Knorr Pasta Sides. I asked my husband, “What do you think of adding boneless chicken to the Pasta Sides?” He said, “I’m all for it.” So, another boneless chicken recipe was added to my repertoire. You can’t get much easier than this.
Continue reading »

Sweet Creamy Coleslaw

 Side Dishes, What's Cooking?  No Responses »
Feb 072013
 

I went in search of a coleslaw recipe that resembles the sweet coleslaw at Red Lobster and KFC, two restaurants that make great sweet coleslaw. KFC’s might be a little tangy, but it’s my second favorite. I came up with the following recipe for a sweet creamy coleslaw, and it’s not tangy:

Ingredients:

    3/4 cup mayonnaise (preferably regular Hellman’s, not canola*)
    3 tablespoons sugar
    1 1/2 tablespoons white wine vinegar
    1/3 cup vegetable oil*
    1/8 teaspoon onion powder
    1/8 teaspoon dry mustard
    1/8 teaspoon celery salt (can substitute with celery seed)
    1 dash black pepper
    1 tablespoon lemon juice
    1/2 cup half-and-half
    1/4 teaspoon salt
    1 large head green cabbage, finely shredded
    1 medium shredded carrot (optional)

Directions:

Shred cabbage with a box grater over a large bowl. I cut the cabbage in quarters, remove the core and shred one quarter at a time. I prefer shredded cabbage rather than chopped. Set aside.

In a small bowl, whisk mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage, a little at a time, and toss until cabbage is well coated. Keep coleslaw refrigerated.

This is enough sauce for a large head of cabbage. Since cabbage size varies, add about half to the coleslaw and toss. Then, add more a little bit at a time until you get the consistency you like. I strain my after if it’s too liquidy.

Also, I don’t put carrots in my coleslaw, but you can add some shredded carrots to add some color.

*Note: One time, I made this with Hellman’s made with canola and though it was good when served right away, it didn’t refrigerate well and turned a dark color.

Tell us what you think!

Please leave a comment and let us know if you liked this recipe.

Do you have a favorite coleslaw recipe that you’d like to share? If so, please use the comment box below and leave a link that goes directly to your recipe. Also, please add a link back to Susan’s Musings.

Thank you!

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Cast Iron Skillet Fried Chicken

 Chicken & Poultry Recipes, Side Dishes, What's Cooking?  No Responses »
Jan 242013
 

I bought my new 12″ Lodge Cast Iron Skillet and the first thing I made was Cast Iron Skillet Cornbread. The next thing I wanted to make in a cast iron skillet was fried chicken. That’s what we had for dinner the other night, and it was delicious!

Ingredients:

  • 6 to 8 pieces or 1 whole chicken, cut-up
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 4 cups Oil or shortening

Continue reading »

 Posted by on January 24, 2013

Cast Iron Skillet Cornbread

 What's Cooking?  1 Response »
Jan 202013
 

Up until now, I would make this in a cake pan, and it came out pretty good. But I’ve always wanted to try it in a cast iron skillet. I finally bought a new 12″ cast iron skillet and the first thing I made was my cornbread.

The great thing about cast iron is that it retains the heat and cooks evenly. You can use it on the stove, oven, grill, or directly on the campfire. If taken care of properly, it will last for generations. In fact, if you find an old cast iron skillet or pot at a yard sale, grab it! They can be restored to their original condition and look like new. Continue reading »

From Stove to Oven Baked Pork Chops

 Pork Recipes  No Responses »
Jan 172013
 

I made these pork chops the other night, and they came out absolutely delicious. They started out on the stove to brown in garlic, butter and olive oil, and then I baked them in the oven. I wish I had a large cast iron skillet, it would have been perfect for this stove-to-oven recipe. Instead, I transferred the pork chops, along with pan bits and oil, to a roasting pan and placed it in the oven. They still came out great.

Ingredients:

    4 bone-in or boneless pork chops
    1 to 2 eggs (start with one, add more if needed)
    1 tablespoon milk per egg
    1/2 to 1 cup flour
    1/2 to 1 cup Italian seasoned breadcrumbs
    1/2 cup grated Parmesan cheese
    2 tablespoons dried parsley
    2 tablespoon olive oil
    1 tablespoon butter or margarine
    4 cloves garlic (sliced or quartered, will be discarded later)

Lodge Logic Pre-Seasoned Skillet

Directions:

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Set out three bowls for breading. One for beaten milk and egg, one for flour, and one for breadcrumbs mixed with Parmesan cheese and parsley.
  3. Heat oil and butter in a large, oven-proof skillet over medium heat. Saute garlic until lightly browned. Disgard garlic or reserve for other uses.
  4. Dip each pork chop into egg mixture, then flour, egg mixture again, and then into the breadcrumb mixture, coating evenly on both sides. You may not think the flour is necessary, but it helps bind the breadcrumbs to the pork chops.
  5. Place coated pork chops in the skillet, and brown for five minutes on each side.
  6. Transfer skillet to oven and bake 25 to 30 minutes. If you don’t have an oven proof skillet, transfer browned pork chops with any remaining oil and bits to roasting pan.
    Serve with desired side dishes – vegetables, rice, potatoes or pasta. I love applesauce with pork chops.

Bon appétit!

Family Rating: Five Smileys

Tell us what you think!

Please leave a comment and let us know if you liked this recipe.

Do you have a favorite recipe for pork chops that you’d like to share? If so, please use the comment box below and leave a link that goes directly to your recipe. Also, please add a link back to Susan’s Musings.

Thank you!

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Cincinnati Style/Skyline Chili

 Beef Recipes, Slow Cooker Recipes, Soups and Chowders, What's Cooking?  3 Responses »
Jan 142013
 

My husband was born and raised in Cincinnati, and he makes his mom’s recipe for chili (may she rest in peace). Although he is from Cincinnati, this chili is somewhat different than most of the recipes I’ve found for Cincinnati chili, or any chili for that matter. I sometimes wonder if he left out some of the ingredients since it was never written down (that I know of), but it is delicious just the way it is.

This is the recipe that we eat most often, since my husband enjoys making it 🙂 Continue reading »

Brookies – Brownies with Chocolate Chip Cookies

 Desserts  No Responses »
Dec 182012
 

I found these Brookies on Frugal-Freebies.com’s Facebook page. This is what they’re supposed to look like. Good luck with that! If you decide to make them, please upload a photo or link, I’d love to see how they came out!

This was my recipe for Brookies:

Step 1 – Make Cookie Dough

The recipe is on the package of Nestle Tollhouse Chocolate Chip Cookies, but here it is in case you use your own chocolate chips or you can substitute M&Ms for chocolate chips.

Ingredients:


    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened (can use grater to shred hard butter)
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or regular size M&Ms
    1 cup chopped nuts (optional)

Directions:

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Chill bowl in refrigerator. Continue reading »

Crock-Pot Cook’ N Carry 6-Quart Slow Cooker

 Cookware, Kitchen Gadgets & Utensils  1 Response »
Nov 212012
 

Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker
Crock-Pot Cook’ N Carry 6-Quart Slow Cooker

My husband made his chili again this year for the chili cook-off at work, so I bought him the red locking CrockPot (shown here) so that he could carry it back and forth to work.

I also used it for a pork loin roast, and it was wonderful!. The next day, I used it to make pulled pork sandwiches with the leftover pork loin. Yum! I just cooked it a little longer with a little bit of water until I could pull it apart with two forks. I added BBQ sauce and let it cook on low until it was heated all the way through. I bought mine at Kroger, but it’s also at Amazon.com – Red or Stainless Steel.


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 Posted by on November 21, 2012

Quick and Easy Way To Soften Butter!

 What's Cooking?  No Responses »
Nov 122012
 

Do you know how sometimes a stick of butter takes too long to soften?

I wanted some warm bread and butter but hard stick butter doesn’t spread so easily, even on warm bread. Here’s a tip:

Use a cheese grater and shred it – it softens right up, and it’s so easy!

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 Posted by on November 12, 2012
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