These were named after my friend Kat who introduced us to these. You have to try these, they are always a hit when I make them. My kids beg me to make more!
1 1/2 Cups Light Olive Oil (or canola or vegetable)
1 Pkg Dry Ranch Dressing Mix
2-3 Tbsp Dry Crushed Red Peppers (use more or less depending on how hot you like them)
1 Box Saltine Crackers
In a large mixing bowl, mix in first 3 ingredients. Add one sleeve crackers. With bare hands carefully mix them up in the liquid quickly. Remove crackers and place in another empty bowl. Repeat this for all 4 sleeves of crackers. Once they have been all mixed in the liquid put them all back into the original bowl. Scrape out the empty bowl into the other one. Put in a gallon plastic bag to store. These will last up to 2 weeks.
6 Chicken Legs (you can actually use any chicken pieces you prefer)
1/4 C Lemon Juice
1/4 C Mustard
1 Tbsp Olive Oil
1 Tbsp Italian Seasoning
1 Tbsp Honey
1 Tbsp Vinegar
2 tsp packed Brown Sugar
1/2 tsp Minced Garlic
1/2 tsp Salt
1/4 tsp Black Pepper
Place chicken in a 1 gallon storage bag. In a bowl mix the remaining ingredients. Pour mixture over chicken and seal the bag. Leave in refrigerator for at least and hour to marinate. Place chicken in a baking dish and bake at 375 for 50-60 minutes until done. Do not put the marinade over the chicken unless you line the pan with aluminum foil. As you can see in one of the pictures. It turned into a black gooey mess.
Goes great with our New York Sal Potatoes!!!! (Pictured in large image above)
These are popular up in central New York State, where I grew up . So easy, SO tasty! The skin is tender and the potato is creamy. Just smash them with your fork and put on melted butter. Or there’s some people that just pop them in their mouth!
- 4 pounds new potatoes. These are small little potatoes either red or white are fine.
- 1 1/2 C Salt
- 8 Tbs Butter
Put potatoes in sauce pan and cover with water. Add salt. Cook until soft (approx 20 min). Melt butter. Drain the water on the potatoes. Place in bowl. Pour butter over top.
Hint – these are also good cut up and fried as home fries. Breakfast or dinner doesn’t matter.
- 2 Boneless skinless chicken breasts
- 8 Slices precooked bacon
- 2 C Shredded cheddar cheese
- Barbeque sauce
- Lettuce – I like romaine
- 4 Kaiser rolls
- Oil – I like coconut oil to pan fry with – it’s so good for you. Makes it a healthier meal.
- Panko crumbs or bread crumbs
- 2 eggs
Take 2 breasts and slice them in half so that they are thinner. Place in a one gallon zip lock bag. Make sure to get out the air and seal the bag. Pound flat with a meat tenderizer. Use the smooth side so you don’t puncture the bag.
Pour oil into frying pan to cover the bottom. Have heat on medium. Take eggs and mix them up in a bowl. Take panko crumbs and pour onto a plate. Take chicken and dip into egg mixture and then into the crumbs. Stick the crumbs onto both sides. Place into hot frying pan and oil. Brown on both sides. Put cheese onto top of each breast, put 1/4 tsp of water into frying pan cover with lid to melt cheese.
Remove from frying pan onto a plate covered with paper towels. Take kaiser rolls, cut in half, butter both cut sides. Place butter side down into frying pan. Do not put into the oil. Grill the rolls until toasty.
Assemble sandwich. Kaiser roll on bottom, chicken, cheese, bacon, barbeque sauce, lettuce and kaiser roll on top.
For those that prefer to avoid carbs, put the chicken and toppings on a bed of lettuce – still yummy!
- Romaine Lettuce chopped
- Green Peppers chopped
- Cucumbers chopped
- Tomatoes chopped
- Cooked Bacon chopped
- 1 Hard Boiled Egg per person
- Feta Cheese or whatever cheese you prefer
- Homemade Croutons – see recipe here
- 2 Tbsp Dry Cajun Seasoning
- 1/4 C Light Olive Oil
- 2 Tbsp Vinegar
- 1 Boneless Skinless Chicken Breast per person
Take the chicken breasts and put them in a storage bag along with Cajun seasoning, vinegar and olive oil for a few hours to marinate. Once done grill on a foreman grill or in a frying pan.
Put the Romaine lettuce on the plate and top with the rest of the veggies and bacon. Slice the egg and place on the side. Croutons and cheese on top. Slice the chicken and place on another side. Enjoy! Make sure to use our Homemade croutons recipe for a fun addition to the salad!
Have you ever bought apples only to find out they are pretty old dry and grainy? Well you can use them for baked apples!
- 1 Apple
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
Core an apple with your potato peeler. Place in a microwave bowl. Shove the butter down the center hole. Fill the rest of the hole with the brown sugar.
Microwave for about 2 1/2 minutes. Microwave 1 minute at a time and check for doneness. When the meat of the apple is soft it is done.
Prep time – 2 minutes – cooking time 2 1/2 minutes – total time – 4 1/2 minutes
Serves – 1 apple per person
- 3 Tbsp Oil – Light Olive Oil, Coconut Oil, Butter
- 4 Boneless Skinless Chicken Breasts
- 1/4 C Pesto – Buy this in the cheese section, it comes in a bucket. Looks like green goo. It’s actually a couple of cheeses with basil and garlic. Or you can make your own.
- 1 C Milk
- Salt and Pepper to taste
- 1 Package Linguini
Put oil in frying pan on medium heat. Add the chicken when the oil is hot. Salt and pepper on both sides of breasts. Brown on medium to medium-low for 30 minutes. Turn half way through. Add the snow peas to the pan.
In a sauce pan and the pesto and milk. On medium-low stir slowly until it thickens. Be careful not to boil the mixture.
Remove the chicken once cooked through. Inside temp should be 160 degrees.
Cook Linguini according to the directions. Once done take 2 Tbs of the pasta water and add to the pesto sauce. Pour the pesto mixture into the frypan with the drippings and snow peas. Take the pasta and add to fry pan mixture and stir with pesto sauce evenly.
- My Chili Recipe
- Spaghetti Noodles (or any noodle you have on hand)
- Shredded Cheddar Cheese
Try this sometime. It’s so easy and really makes such a nice meal. Use my chili recipe or chili from a can. Make spaghetti noodles. Put them on a plate, Put chili on top of noodles and add shredded cheese. This is also a great way to serve any leftover chili in a different way for a later night. Chili is also great to freeze the extras and then just thaw them out whenever you need an easy dinner!
- 1 Lg can Tomato Sauce
- 1 Lg can Diced Tomatoes – if you prefre no chunks of tomato then use 2 cans of tomato
- sauce and omit the diced tomatoes
- 4 Sm cans Chili Beans – found with all the other beans the can will say “chili beans” you can buy hot or mild which ever you prefer
- 1 Med Onion chopped
- 1 Pound Hamburger browned and drained
- 2 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Crushed Red Pepper (this is for heat, you can omit it if you don’t like it hot”
Brown and drain the hamburger. Add the onion and brown. Pour these into a soup pan and add all remaining ingredients. Stir all together. Let this simmer on low for a few hours on Med-Low ,stirring occasionally. It’s even better if after that you let it cool and refrigerate over night. This lets the spices meld together better. If you can stand to wait that long!
Prep time – 15 minutes. Cook time – 1-3 hours
Serves – 10 bowls approx
Additional ways to serve chili:
- 1 Sweet Potato
- 1/4 tsp Sugar
- 1/8 tsp Cinnamon
Bake or boil a sweet potato until soft. I actually like using the leftover ones from going out to dinner. Add cinnamon and sugar, mix. Pat into small sized pancakes. Fry in light olive oil or coconut oil, in a non-stick frying pan, until brown.