Recipe To Try - Chicken Dressing

This recipe comes from The Simple Life of WD-40.  This man knows how to cook now, y'all.  He's got some good ol' country, down-home recipes.  He doesn't have a web page or a blog.  All he has is the Facebook page.  I don't know about y'all, but I keep track of recipes I find by pinning them on Pinterest.  Since WD is only on Facebook, you can't pin any of his pictures.  So pin this and here's his recipe word for word:

WD-40 Chicken Dressing

1 (10 oz. ) can Chicken Breast
1 box Chicken Broth + 2 c.
6 c. blended cornbread crumbs
1 ½ c. blended biscuit crumbs
1 lg. onion diced
3 lg. stalks celery diced
1 ½ Tb. Spoons rubbed sage or 2 tbs.
¼ tsp salt
¼ tsp black pepper
1 reg. cans of cream of chicken soup
4 lg. eggs
½ c. butter or margarine
3 tsp. butter

Cook biscuits and cornbread let cool and grind up in blender and measure out amounts for recipe into a large mixing bowl mixed with sage and set aside. Using a med sauce pan add onions and celery 1 ¾ c. water and 3 tsp. butter boil for 10 min. Remove let cool. Add celery mix to bread crumbs, chicken soup, salt, pepper eggs, ½ c. butter, chicken broth and canned chicken. Mix up batter should be soupy if not add 1 c. water. Remove 1 c. or uncooked dressing set aside. Using 2 (9x13) buttered dishes pour in batter. Place into a 500 degree oven bake until brown on top 45 to 6o min.

 
Gravy.
2 c. chicken broth
1 c. raw chicken dressing
½ c. water
1 boiled egg chopped optional
1/8 tsp black pepper
3 Tb. Spoon corn starch or plain flour mixed with ¼ c. cold water.
Using a sauce pan on med heat add chicken broth, raw chicken dressing, and water and pepper. When hot mix corn starch and cold water in a ½ pint jar and shake until no lumps. Now pour this into gravy mix stirring until thickens to your likeness. Remember gravy will thicken more as it cools. Enjoy The Simple Life wd40 - Watson Ashe

Note: For moist dressing make your chicken dressing mix soupy.

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I halved this recipe.  It was so good, I ate a bowl of it for breakfast.  Chicken Dressing...the breakfast of champions.

For the biscuit part of this recipe, I made these this weekend:

Nailed It

These are 7-Up Biscuits and they are ugly but, Man, they tasted scrumptious.  

Recipe To Try - Pioneer Woman's Chicken Quesadillas & Pico de Gallo & Guacamole

These are Pioneer Woman's Chicken Quesadillas minus some of the bell peppers.  We're not big bell pepper eaters round these parts, so I used just one yellow bell pepper.  I usually cut PW's recipes down by half - she's got more people to feed than I do.  I'm saying this so you don't freak out when you read the recipe calls for 12 tablespoons of butter.  That's a tablespoon per tortilla.  So unless you're planning on making six huge plates of quesadillas, then you won't use that much.  These are delicious no matter how many you make.

I also made Pioneer Woman's Pico de Gallo.  You can find that recipe on the same page as the quesadillas.  Yummy!!!

With the Pico de Gallo, you can make the guacamole.

Everything tasted wonderful.

Now for the funny of the day:

Recipes To Try - Father's Day Edition

I spent a lot of time in the kitchen Sunday.  But that's okay, my husband, the father of my children, is worth it.  Here's some of the things I whipped up:

For lunch I made Paula Deen's chicken salad.  For some reason or another, I forgot to take a picture of it.  Believe me when I say this recipe is super simple to make and it tastes delicious.  I always wind up adding more mayonnaise though.

I also made The Pioneer Woman's Deviled Eggs.  Here's a sad little picture of a lonely deviled egg - all his little friends had already met their demise.  I thought my husband was sneaking in the fridge and eating them throughout the day - come to find out, it was my sneaky 3-year-old.

For supper we had The Pioneer Woman's Cowboy Bacon Beans:

Delicious!

Pioneer Woman's Roasted Garlic Mashed Potatoes:

Probably the best mashed potatoes I've ever eaten

And we marinaded a couple of ribeyes in this steak marinade.
 

I'm going to list the recipe for that marinade here because the link for it is all wonky on Pinterest.  And I.have.no.earthly.idea.how.I.lived.without.Pinterest.


Steak Marinade

¼  cups Olive Oil
¼  cups Balsamic Vinegar
¼  cups Worcestershire Sauce
¼  cups Soy Sauce
2  teaspoons Dijon Mustard
2  teaspoons Minced Garlic
Salt And Pepper, to taste

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Makes enough marinade for 4 steaks - but I use it on 2 steaks - the more the merrier, right?

We had some full bellies on Father's Day.  I'll definitely be making all these things again. 

Recipe To Try - Chicken & Green Chile Enchiladas

This recipe is delicious.  It comes from Everyday Mom's Meals. 

The recipe calls for chicken tenders, but I used chicken that my husband cooked on the grill that had been marinated in olive oil and a package of zesty Italian dressing - you know, the dry stuff that's over there by the ranch dressing packets at the store.

And, yes, my husband even took leftovers of this to work the next day...and that is saying something since he's usually not a fan of "yard bird". 

Recipe To Try - Crispy Cheddar Chicken

A friend of mine posted this on Facebook last week.  I made it the night she posted it because it sounded so good.  It was really good.  My husband, who is anti-yard bird, loved it.  

I have no idea where the recipe came from, but I'll share it with you.  Hey, that's what friends are for, right?



Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Chicken Tortilla Soup

Since we had a health scare at the beginning of the year, my husband and I have really been watching what we eat lately.  It's sometimes hard to come up with something that's lower in fat but still tastes delicious.  This soup is lower in fat and it tastes delicious so score one for me!

I found a recipe in the calendar the Southwest Dairy Farmers handed out at the stock show.  I knew I wanted to make it, but silly me, I forgot to write down what I needed to make it before I went to the store, so when I got to the store, I had to try and remember all the ingredients.  I wasn't that successful in remembering what all I needed, but the soup turned out delicious anyway.

Chicken Tortilla Soup
2 Tablespoons butter
2 - 3 boneless, skinless chicken breasts, chopped in cubes
1 medium yellow onion, chopped
3 Tablespoons all-purpose flour
1 Tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
3 cups fat-free chicken broth (I always buy organic)
3/4 cup reduced fat milk (I always buy organic)
1 can Rotel tomatoes (I'm a wimp and buy the mild)
3/4 can creamed corn
1 (14 oz.) can diced green chiles
1 can black beans, rinsed and drained
4 - 5 corn tortillas, torn in small pieces
1 cup colby jack cheese, shredded - or any kind of shredded cheese - can use low fat
tortilla chips
low-fat sour cream

In a Dutch oven over medium-high heat, melt butter and cook chicken until lightly browned, about five minutes.  Add chopped onions and cook until translucent, 2 to 3 minutes, stirring occasionally.

Stir in flour, chili powder, garlic powder, and ground cumin.  Cook for 1 minute.

Slowly add chicken broth and milk and stir to blend well.  Bring to a simmer.  Cook for 5 minutes.  When liquid has thickened slightly, add Rotel, creamed corn, green chiles, corn tortillas, and black beans.

Reduce heat to medium and simmer for 10 minutes.  Stir in the cheese.  Continue cooking for another 5 to 10 minutes until cheese is melted and soup is heated through.

Pour some in your bowl, crush some tortilla chips on top and add a dollop of low-fat sour cream and enjoy!

(My favorite commercial during the Super Bowl was the Dodge truck farmer one - love, love, love)

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