Crunchy Cheesy Chicken

Pin It It's getting to that time of year when I don't mind turning my oven on to make dinner.  Over the summer it was so hot I didn't want to turn the oven on for anything so we did a lot of grilling.  This is a fabulous weeknight meal.  It can be whipped together in about 5 minutes and then you just put it in the oven and forget it for about 40 minutes.  And what's not to love about cripsy, crunchy, cheesy chicken?  While the chicken is cooking whip up a few side dishes and you have a fantastic dinner.

Crunchy Cheesy Chicken
4 boneless, skinless chicken breasts
1 cup flour
1 egg, beaten
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs

1. Preheat oven to 375 degrees.
2. Get out 3 plates or shallow dishes.  Place flour in one, egg in one and cheese and breadcrumbs in the third dish.  Mix cheese and breadcrumbs together.
3. Dip chicken in flour, then egg, then cheese/breadcrumb mixture.  Pat the cheese/breadcrumbs on the chicken so it sticks.
4. Place chicken on a foil lined baking sheet.
5. Bake 35-40 minutes or until chicken is cooked through.  Cooking times will vary depending on the size of your chicken.

Jalapeno Cheddar Cornbread Muffins

Pin It Everytime I make chili I have to make cornbread.  I usually just make a pan and cut squares.  Today I was feeling creative and decided to spice it up a bit.  I originally was just gong to make cheddar cornbread, but I had an open jar of jalapenos that were just asking to be used.  Don't let the jalapenos scare you.  These are not too spicy at all and you can definitely adjust the amount to your liking.  These are absolutely fabulous with my Weeknight Chili!

Jalapeno Cheddar Cornbread Muffins
1 box cornbread mix (I used Krusteaz Honey Cornbread mix)
ingredients to make cornbread according to box
1 cup shredded cheddar cheese
1 4 oz can diced jalapenos, well drained 0r 1/4 cup chopped jalapeno slices*adjust amount according to taste**
12 jalapeno slices

1. Make cornbread according to box directions
2. Stir in jalapenos and cheddar cheese.
3. Fill 12 greased muffin cups with batter.  Top eacah muffin with a jalapeno slice.
4. Bake 12-15 minutes or until a toothpick comes out clean.

Loaded Smashed Potatoes

Pin It I was on a baked potato kick and made them multiple times in one week.  Then my husband spoke up and asked for a little variety.  That's where these puppies came from.  I used the same technique as smashed potatoes, and just added some toppings.  They were phenomenal.  I could have made an entire meal of just these potatoes (and I just might one of these days).

Loaded Smashed Potatoes
*makes 6 side dish servings
2 large baking potatoes, cut into thirds (so you have 3 thick round chunks)
butter
seasoned salt
shredded cheddar
bacon bits
green onions, chopped

1. Boil potatoes until fork tender.  Transfer potatoes to a foil lined broiler pan.
2. Smash each potato flat with a potato masher.
3. Place a small dab of butter on each potato, season with seasoned salt.
4. Sprinkle on cheddar and bacon bits.
5. Place under broiler for about 5 minutes or until cheese is melted and bubbly.
6. Top with green onions before serving.

**These were delicious served with sour cream

Cheddar Beer Dip

Pin It Looking for a super simple, fast, crowd pleasing appetizer to take to your next gathering?  This dip just might be the answer.  It can be whipped up in about 5 minutes and it is sure to get gobbled up quickly.  I'm also going to keep this one in mind for Super Bowl parties.

Cheddar Beer Dip
2 8oz packages cream cheese, softened
1/2 cup sour cream
1 packet ranch dressing mix
6 oz. beer (1/2 can)
1/2 cup shredded cheddar cheese, plus more for topping

Pretzels, carrot sticks, crackers for dipping

1. Combine cream cheese, sour cream and ranch  mix until smooth.
2. Stir in beer until well incorporated (using a hand mixer will speed this up).
3. Fold in cheddar cheese.
4. Refrigerate until ready to serve.  Tastes best when allowed to sit overnight in fridge.
5. Top with extra cheese before serving.

Twice Baked Potatoes

Pin It We had twice baked potatoes at our wedding reception.  We both love them, but I rarely make them because they are too time consuming for a weeknight meal.  I had extra time this weekend so I whipped up a batch.  These are super simple, but a little time consuming.  They make a great side with potato chip chicken.

Twice Baked Potatoes
4 large baking potates
1/2 cup sour cream
2 T butter
3 T milk
1/2 cup shredded cheddar
3 slices bacon, crumbled
2 green onions, chopped or 1 T dried chives
1-2 tsp garlic powder
salt and pepper to taste

1. Preheat oven to 400.  Wrap potatoes in foil and bake for 45-55 minutes, until cooked through.
2. Once potatoes are cooked, allow to cool slightly until you can handle them.  (or use a towel to hold the potatoes).
3. Slice potatoes in hald lengthwise.  Scrape out the insides of the potatoes into a bowl, being careful to save 4 of the halves to refill.
4. Mix sour cream, butter, milk, bacon, cheese and green onions into the potatoes until well combined and smooth.  Season with salt, pepper and garlic.
5. Spoon mixture into 4 potato halves.  Sprinkle with cheddar cheese.
6. Place on a baking sheet and bake for 20-25 minutes until heated through.

Copycat Red Lobster Cheddar Bay Biscuits

Pin It

Our first official date was to Red Lobster.  Ever since then we have had an obsession with their rolls, however our checkbooks and waistlines don't allow us to eat there as frequently as we would like.  I stumbled across this recipe in the St. Louis Post Dispatch and it is pretty darn close to the real deal.  These are now a staple at our dinner table because they are so quick to prepare and I usually have the ingredients on hand.

Copycap Cheddar Bay Biscuits
2 cups Bisquick mix
2/3 c milk
1 cup shredded cheddar cheese
3 T butter
1 tsp garlic salt
1 T parsley flakes

1. Preheat oven to 350.
2. Combine Bisquick , milk and cheese until it forms a ball of dough.
3. Drop spoonfuls of dough on a parchment paper lined baking sheet.  Hint: they turn out best when you don't roll them into perfect balls.
4. Bake for 10-12 minutes or until slighly golden brown.
5. Meanwhile, melt butter and garlic salt together. 
6. Remove rolls from oven and brush butter mixture over warm rolls.  Sprinkle with parsley flakes.