Day 14 - Sam Ellett & Aunt Vonne

It seems like every Sunday I cook for my family. At least since I started my 30 meals for 30 families in 30 days project anyway! Yesterday I had the joy of cooking for my cousin Samantha (or Sa-man-ta as I like to call her) and her mom (my aunt) Yvonne. I forced my sister Kayla to come over to. I made it a sweet deal by offering up some Reese's cream pie. I think that's what tipped the scale in my favor. 

Anywho, here they are.

They're pretty awesome chics! I mean for reals, what other aunt do you know that will sit and play Wii Trivia or Twilight Scene it with you on a Friday night? I can only think of 1! haha Good times at the Swinson house! 

Maybe if you make this sweet dish your aunt will come play Wii with you!

Crispy Cheddar Chicken

Ingredients: 

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 (10 ounce) can cream of chicken soup

2 T sour cream

2 T butter

Method:

1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the Ritz crackers. (or do it the old fashion way & put the crackers in a zip lock bag and crush them with a rolling pin)

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Then into the Ritz crackers.(I personally dipped them into the milk, then the cracker crumbs and sprinkled the cheese on top of everything)

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into 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.


Rosy-Red Potatoes
Ingredients:
1 bag small red potatoes
1/2 stick of butter
Salt, Pepper & Garlic to taste

Method:
1. Boil red potatoes until fully cooked.
2. Drain potatoes & return to pot.
3. Half smash potatoes; add butter slices to top of potatoes. Salt, Pepper & Garlic to taste.