Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Sunday, May 6, 2012

Day 28 - Piper & The Clan

My mom is pretty sweet, and she set up a dinner with my old babysitter Piper and her family. I've known them forever, but it's been so long since I've seen them. This was the coolest thing ever! Thanks mom!



Piper is in the purple, her arm is around her son Andrew and behind him is Jason. Going the other way you have Piper's mom Chris, son Jamie and dad Keith. Buddy the dog is in front. They were loads of fun to have dinner with! It was great to sit around and  just catch up with some of the coolest people on the planet.

I Kinda cheated and I'm re-doing a meal because it was so good! But don't you worry, because of the extra special meal I made with Maddi on Day 11 I still met my goal of 30 meals for 30 families in 30 days! Boo-ya Kasha!

I re-did the Jessie-Famous Johnny Carino's Bowtie Festival. Yum:

Johnny Carino's Bowtie Festival

Ingredients: 
For Alfredo sauce:
1 quart heavy whipping cream
1 cup Parmesan cheese
1 tbsp black pepper
1/4 cup milk

For bowtie Festival:
1 oz melted butter
1 tsp chopped fresh garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup diced Roma tomatoes
3 oz. sliced cooked chicken
1 oz heavy (whipping) cream
1/8 cup Asiago cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
10 oz precooked bowtie pasta

Method:
For Alfredo sauce:   
Saute heavy cream , milk and black pepper to a consistent boil. Remove cream mixture from heat and fold in Parmesan cheese. Store completed sauce in refrigerator until use.
For bowtie festival:
In a  heated saute pan combine butter, garlic, onions, bacon, tomatoes, chicken and spice mixture.
When onions begin to turn translucent, add heavy cream and Asiago cheese.

Once cheese and cream have reduced by 1/2, add in Alfredo sauce and bowtie pasta. Toss until well combined and remove from stove. Allow to cool for a few minutes so the cheese and sauce thicken.

Thursday, May 3, 2012

Day 25 - Bill & Family Meal Dos

Today was softball game NUMBER ONE!!! So no cooking.
I told you way back on Day 11 I made Bill some deliciously tasty Coconut Chicken Tenders with Cheesy Au Gratin Potatoes to cover this day. I got to try the chicken tenders, but not the potatoes. Very sad! But the chicken was oh so tasty that I don't even know what to do with myself! Seriously!

I gave you the recipes on Day 11 and I'll give them to you again now, because I'm just THAT awesome!!!!! Please try them now! You won't regret it, swear!

Coconut Chicken Tenders w/ Honey Marmalade dip

Ingredients:
Honey Marmalade Dip:
1/2 cup of Honey
1/2 cup of marmalade

Chicken:
2 lbs boneless, skinless chicken breasts; cut in strips
1 1/2 cup Panko breadcrumbs
1 cup shredded sweetened coconut
1 egg
1/2 can of condensed milk
1/2 cup orange juice
salt & pepper to taste
peanut or vegetable oil for frying

Method:
Dip:
In a small bowl, add honey and marmalade. Heat in microwave for 1 minute. Stir everything until mixed well and serve with coconut chicken tenders.

Chicken:
On a cookie sheet, season chicken tenders with salt and pepper on both sides. Set aside. In medium bowl, mix orange juice, condensed milk and a beaten egg until your "wet" mixture is well incorporated. In another bowl, mix coconut & Panko breadcrumbs.

Heat Vegetable or Peanut oil in a medium skillet or pan on a medium heat. Fill pan about 1/2 inch with the oil. Dip and fully coat each tender in the egg mixture first, then the breadcrumb mix.

Fry each tender for 6-8 minutes or until all pink is gone. Tenders should be golden brown. Serve with Honey Marmalade dipping sauce.

Cheesy Au Gratin Potatoes

Ingredients:
Potatoes:
3 tbsp butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 cups shredded sharp cheddar cheese (8 oz)
26 oz bag frozen shredded hash browns
1/2 cup light sour cream

Topping:
3 cups corn flakes, slightly crushed
2 tbsp butter, melted

Method:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

Wednesday, May 2, 2012

Day 24 - The Other Ridgway's

I call them the "Other" Ridgway's, not in a mean way, but just so you don't get confused and think it's my parents again. See I'm doing you a favor, spelling it out so you don't even have to think about it. Yep, I'm that nice!




Look at them & their awesomness! Mark(striped shirt) & I used to hang out like EVERYDAY growing up. Besides my sisters he was the best friend I had! Those were the good ole days! I'm glad I got to go over & hang out with them. Don't get to spend a whole lot of time with them outside of work. :)


Mmmmm mmmm mmmmm... This dinner was delish! Angel Hair Pasta w/ Chicken. It was light, yet filling. Wasn't a giant fan of the carrots & broccoli in it though. I'm just not huge on cooked veggies. But I ate them and survived. ;)


Simple, yet satisfying! Try it!

Ingredients:
2 tbsp olive oil, divided
2 boneless, skinless chicken breast halves, cubed
1 carrot, sliced diagonally into ¼ inch pieces
1 (10 oz) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
¼ cup grated parmesan cheese
(serves 4)

Method:
1. Heat 1 tbsp oil in a medium skillet over a medium heat; add chicken.
2. Cook, stirring, until chicken is cooked through, about 5 minutes.
3. Remove from skillet and drain on paper towels.
4. Heat remaining oil in same skillet.
5. Begin heating water for pasta.
6. Add carrot to skillet; cook, stirring for 4 minutes.
7. Add broccoli & garlic to skillet; cook, stirring for 2 minutes longer.
8. Cook pasta according to package instructions.
9. While pasta is cooking, add chicken broth, basil and parmesan to skillet. Stir to combine.
10. Return chicken to skillet. Reduce heat & simmer for 4 minutes.
11. Drain pasta & place in large serving bowl.
12. Top w/ Chicken & vegetable mixture. Serve immediately.

Sunday, April 29, 2012

Day 21 - The Rodriguez's & the Ridgway's

Today was another big group day. I had my Aunt Vanessa & cousin Staci over to join my family & Tyler and Daisy. They always get to sneak in for meals! haha


We had a pretty dang good meal too! Mac & Cheese and Chicken. Seriously Bloggies... Seriously the most delicious thing ever! I love me some Mac & Cheese and this knocked my socks off! Yes, it's a little more work than tossing in some cheese whiz, but it's soooooooooooooooooooooooooooooooooo worth it!

Then we had cupcakes and Daisy showed off her frosting mustache.


Totes adorbes. I love that little girl with all my heart! Her brother too!



How can you not melt looking at that smile!

Please take a little extra time & try this Mac & Cheese. You will fall in love! I promise!

Chicken Mac & Cheese

Ingredients:
1 lb boneless, skinless chicken breast halves
1-2 tsp dried Italian seasoning, crushed
Salt & ground pepper
1 tbsp olive oil
8 oz dried mostaccioli, ziti or penne pasta
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
2 tbsp tomato paste
3 cups milk
8 oz smoked Cheddar, Gruyere or Swiss cheese, shredded (2 cups)
2 cups soft sourdough or French bread crumbs
2 oz finely shredded Parmesan or Romano cheese (1/2 cup)
2 tbsp butter, melted
(Serves 6)

Method:
1. Preheat oven to 350 degrees.
2. Cut chicken into bite-size pieces.
3. In a large skillet, cook chicken, Italian (or desired) seasoning blend, salt and pepper in hot oil over medium heat until chicken is no longer pink.
4. Remove from skillet and set aside.
5. In a large pot cook pasta according to the directions, drain and return to pot.
6. Meanwhile, in the same skillet you cooked the chicken, cook onion and garlic in 3 tbsp hot butter over medium heat until tender.
7. Stir in flour until well combined.
8. Stir in tomato paste and add milk.
9. Cook & stir until mixture is thickened & bubbly; reduce heat.
10. Add shredded cheese & stir until cheese is almost melted & remove from heat.
11. Season to taste with salt & pepper.
12. Add sauce & chicken to cooked pasta in pot; stir to coat and spoon mixture into a 2 quart baking dish.
13. In a small bowl, stir together bread crumbs, Parmesan cheese and 3 tbsp melted butter. Sprinkle bread crumb mixture over pasta mixture.
14. Bake, uncovered, for 20 to 25 minutes or until bread crumb mixture is golden and the edges are bubbly.
15. Let Stand for 10 minutes before serving.

Saturday, April 28, 2012

Day 20 - The Betz's

Or is it just Betz'? I'm horrible with grammar & spelling.

I'm just going to come out with it up-front. I was dreading tonight's meal. Chicken Enchilada Pasta???????????????????????? I've told you about my distaste for chunks in my food. This is Mexican, full of chunks food! But I can honestly say that I gave it a fair shot. And... and... I LIKED IT!!! Yes, me, the one who only orders chicken tenders everywhere I go ate chicken enchilada pasta and like it. The Apocalypse is happening, prepare yourself now! :)

I was also kinda iffy about tonight's dinner because I really don't know the Betz family very well. I kinda turn into "awkward, shy girl" when I'm around people I don't know, but they made me feel so welcome there was not one iota of "awkward, shy girl" anywhere in the whole process. YAY, I'm double proud of myself for tonight! This night alone makes the WHOLE process worth it. :)

Here's the wonderful Betz family


As you can see, Sophie is having a full-out meltdown. Maybe it was my cooking. :(
And Erik is so over it! haha ok so I made that last part up, but he totally looks like he's over it! That's my story & I'm sticking to it!


OH! I almost forgot! The Betz got me the cutest little plant/flower ever! I love it!




Please, do me a solid and try this recipe!

Chicken Enchilada Pasta

Ingredients:
2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta

Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream


Method:
Cook chicken, drain, and shred {or shred your rotisserie}.  

Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta, mix well & serve. 

*OPTIONAL* garnish with avocado, tomato, green onion, and a dollop of sour cream.

Day 19 - "Myles & Kayla"

*I felt that I needed to make a special note before starting the actual post to explain something you will read but not understand if I don't explain. When we (our church) went to Flint to work for the M&M (Ministries & Michigan) Project we gave our Pastor Jon the nickname PJ. I think you can clearly figure out the reason. So when I refer to PJ now you know who I am talking about*

Not sure if you noticed or not, but I used quotes around Myles & Kayla. I did that for one reason, it ended up not just being Myles & Kayla. First, I added a helper, Mallory. Then my cousin Sam was coming. Then, I invited Matt over. THEN I invited PJ over. So it became quite a crowd at the Ridgway house. My parents were home, but they weren't invited to the party. So now I post the picture from last night & you will notice something strange. It's ONLY of Kayla & Myles. Yep, I'm lame and I forgot. Or was it because the others were LAMER PARTY POOPERS and left right after dinner. I'm pretty sure it was the 2nd.


Now, I've told you previously that I have only had part of one dish that I didn't like. The Vinaigrette rice from Day 8. Weeeeeeeeeeeeeeeeeeeeeeeell My continued streak of delicious dishes ended Friday, April 27th approximately 8:30PM. Yes, I remember the time of day it happened. We had *I shudder at the thought* Doritos Cheesy Chicken Casserole. I may have not have hated it so much if there wasn't so many chunks in it. HOWEVER, it had lots of salsa, mushroom, corn chunks in it. So it was SICKNAST. End. Of. Story.

Oh, but that really isn't the end of the story. I did save the meal. Wanna know how????? I made the most delicious imitation Red Lobster biscuits to ever grace this earth with their presence. Yes, they were THAT GOOD! (even though I started to cook them on wax paper. How should I know that's bad?) 

I suppose if you like chunks in your food, like the boys do, you will like this recipe:

Doritos Cheesy Chicken Casserole

Ingredients:
3 cups cooked chicken, chopped (I used a rotisserie chicken)
8 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups salsa or 1 can Rotel
1 can of corn, drained
2 cups Mexican cheese, shredded
1 bag of nacho cheese Doritos

Method:
Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray.  Crush the entire bag of Doritos and cover the bottom of the dish.  Reserve one cup of cheese.   Mix together remaining ingredients in a large bow.  Pour chicken mixture over the Doritos.  Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

Red Lobster Biscuits

Ingredients:
Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp garlic powder (I used 1/2 tsp)
1/2 tsp salt (I used 1 tsp)
2 tbsp shortening
3 tbsp butter, cold (or room temp works)
1 cup buttermilk (or 1 cup milk & 1 1/2 tsp vinegar. Let them sit together until little bubbles form on top, approx. 10 minutes)
1 1/4 cup grated sharp cheddar cheese (I use a full 2 cups)


Buttery Topping:
3 tbsp butter, melted
1/4 tsp dried parsley flakes
3/4 tsp garlic powder


Method:
Preheat over to 350 degrees.


In medium bowl, combine flour, baking powder, garlic powder & salt. Cut in shortening & butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here & there are ok - the biscuits will be tough if over-mixed.) Drop the biscuits onto greased or lined (WITH PARCHMENT PAPER, NOT WITH WAX PAPER) baking sheet. Bake for 12-14 minutes, until browned & golden.


While biscuits are baking, in a small bowl combine butter, parsley, garlic powder & salt. Right when the biscuits come out of the oven, brush them with the buttery mixture & serve.

Thursday, April 26, 2012

Day 18 - Hillary & Steve

Glorious day 18! I was seriously so stinkin' tired today I did NOT want to cook. And it looked like I wasn't going to have to. You see, on today's schedule was Hillary & Steve. Who is Hillary & Steve you ask? WELL, if you travel back to Day 11 you will read about the Fullmer/Florenzano's. Hillary is Lori Fullmer's oldest daughter, and she is way cool!


See, she exudes cool. Steve's a pretty rad dude himself too!

Back to the story. So I talked to Lori last night to make sure it was still a go for Hillary & Steve tonight and found out that Hillary had NO IDEA her mom signed her up! haha Neither Hillary or Steve were going to be home tonight so I thought I was failing my project today, due to a breech in communication. BUT HAVE NO FEAR! I talked to Lori & she let me know that I could drop the food off at her house and she would get it to Hillary. So I cooked at home tonight and dropped off to Lori. AND IT SMELLED SO GOOD!

Yum Yum it's what's for dinner:

Creamy Chicken Alfredo

Ingredients:
1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves
1/2 tsp salt
2 tbsp + 1 tsp olive oil, divided
3 cloves garlic, minced
1 tbsp minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese (I use way more)
1/2 tsp black pepper
1 tbsp fresh ground parsley

Method:
1. Preheat oven to 375 degrees.
2. Place flour in flat dish or pie plate.
3. Sprinkle chicken with salt & coat with flour.
4. Meanwhile, in large skillet heat 2 tbsp olive oil, over medium heat.
5. Add chicken, turning once, until golden brown.
6. Remove from skillet & place in 9x13 baking dish.
7. Heat remaining olive oil & add garlic and onions. Saute until garlic is fragrant & onion is tender.
8. Increase heat to medium-high and add whipping cream, Parmesan & pepper.
9. Cook until sauce is bubbly & slightly thinkened.
10. Spoon sauce over chicken & bake for 8-12 minutes. Sprinkle with parsley.

Parslied Potatoes

Ingredients:
1 1/2 lbs small red skinned potatoes
1 tbsp veggie oil
1 medium onion, chopped
1 small clove garlic, smushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Method:
1. Peel strip of skin from center of potato and place in cold water. Set aside.
2. Heat a large skillet over medium-high heat & add oil
3. Saute onion & garlic for 5 minutes or until tender.
4. Add broth & 3/4 cup parsley.
5. Mix well & bring to a boil.
6. Place potatoes on a single layer in skillet & return to boil.
7. Reduce heat. Simmer, covered for 10 minutes or until potatoes are tender.
8. Remove potatoes with slotted spoon & place in serving bowl.
9. Add pepper to skillet, stir.
10. Pour sauce over potatoes.
11. Sprinkle remaining parsley over potatoes & serve.

(I ended up needing to add a little extra broth because I let mine boil out:( but they turned out great!)

Day 17 - The Luker's

Yesterday was day 17, however, I was just too tired to post about it. Many apologies.

So here goes!


Yesterday I cooked Creamed Chicken and Biscuits for my Aunt Jen, Uncle Mike & their son Wesley. I was a little worried about this dish because I didn't think that I would like it. Then when I got to the house I found out that Wes was unsure of whether he would like it either, so I wasn't so worried. If it was gross, at least I wouldn't be the only one to think so! Weird, but comforting! And can I just add, that as worried as my cousin was about this new dish, AND finding out there was onions in it... He had seconds!


Here they are! Along with Bella Boo because she IS part of the family, though she didn't eat with us. Obvi! 

Cooking the dinner went smoothly, but I guess when they say 6 biscuits, they MEAN 6 biscuits. My first cooking disappointment (second if you count the Citrus Vinaigrette Rice fiasco from last Monday. That stuff was SICKNAST!) The biscuits just didn't wuite cook all the way, even though the dish itself was fully cooked, the biscuits didn't cook. :( 

It was still totes delish though. So try it!

Creamed Chicken & Biscuits

Ingredients:
½ large onion
1 ½ tsp butter
4 cups chopped cooked chicken
1 (10 ¾ oz) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed
(Serves 6)

Method:
1. Preheat over to 350 degrees & grease the bottom and sides of 11x7-inch baking pan.
2. Chop the onion.
3. Heat butter in a small nonstick skillet over medium-high heat until melted.
4. Stir in onion & sauté until tender.
5. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
6. Spoon mixture into prepared baking pan.
7. Bake for 15 minutes and remove from oven.
8. Sprinkle baked layer with ¾ cup of the Cheddar.
9. Arrange biscuits in a single laver over top & sprinkle remaining Cheddar.
10. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

**TIP**
My aunt & I discussed it and we think that if you half cook the biscuits THEN put them on top and finish cooking that they will fully. Try it & tell me how it goes :)

Wednesday, April 25, 2012

Sometimes I Think On Wednesday's

I thought today was as good a day as any to spew some random thoughts. Nothing really earth shattering, just thoughts in general. So here goes!

1. I am over half way done with my 30 meals for 30 families in 30 days project and I've noticed 2 things. I am not as bad of a cook as I thought and I. AM. EXHAUSTED! I never knew that cooking dinner would make me so tired! Why didn't anyone tell me this beforehand??? ;) Another thought on the same subject; tonight is "Day 17" and I've already cooked 17 meals for 19 families! How cool is that! I've planned ahead and scheduled meals for 2 days I am absolutely unable to cook and already given them to the family. What can I say, I was anxious to get it done! haha

2. I have always wanted this dress. 


No I know I'm in no shape to wear a dress like this, but maybe one day. After I get down to my goal weight, I'll make it happen! Pair it with some leggings or something. 
Totes adorb. In pink though, I'm not a huge purple fan.


3. Since we're on the subject of weight loss... I have been doing a super crazy diet since January. It's called Fat Loss For Idiots, very fitting. Since January I have lost about 22 lbs. Now I know that doesn't sound like a whole lot, but for me it is! This is the longest I have stuck with a diet and have continued to lose weight. Everything else I half do, or only stick to for a week. Now if I could just get my mom to go grocery shopping! haha We are totally out of food at my house right now! For breakfast I had 3 slices of turkey & a yogurt. I'm starving!! haha 


4. I am IN LOVE with the House of Night book series! Chizity-check it out. I will admit that I am already a big baby & cry at commercials, but I seriously have gotten so emotionally attached to the characters in this book series that I cry reading parts of it. Even though I know it's just a book, it just makes me so dang emotional reading about all the bullpoopie (as Zoey always says) that they go through. 
Read it. Love it. DON'T. JUDGE. ME.

Tuesday, April 24, 2012

Day 16 - Carole Braid

Now when you see the picture of who I cooked for today you're gonna say "hey wait, you already cooked for them". 


Technically this is true, however, "Day 2" I cooked for Brenna and her family and they invited Carole over. This time I cooked for Carole and she invited Brenna, Dustin & the kids over. See it's legit. 

We had seriously my favorite dinner in the whole wide world. Potato Bud Chicken with Goopey Potatoes & Corn. I could eat it everyday if I wouldn't gain a million pounds. For. Reals. You totes have to try it. ASAP!

Potato Bud Chicken

Ingredients:
4 Boneless, skinless chicken breast halves
2 cups potato flakes
1/2 cup Parmesan cheese
3 eggs
1/4 cup of milk
Salt, Pepper & Garlic to taste

Method:
1. Preheat over to 350 degrees.
2. In one bowl combine Parmesan & potato flakes. In second bowl, whisk together eggs & milk.
3. Dip chicken halves into egg mixture then into potato flake mixture. Repeat for extra flaky breading.
4. Place halves in greased 9x13 baking dish and spray with cooking spray.
5. Bake for 40 minutes, or until pink is all gone.

Goopey Potatoes

Ingredients:
5 medium-large potatoes
2 cups sour cream
2 cups mayo
2 cups shredded cheddar cheese

Method:
1. Boil Potatoes until fully cooked. 
2. While potatoes are boiling, mix together cheese, mayo & sour cream in medium sauce pan and heat until mixture is melted together.
3. Slice potatoes or cube and place in large baking bowl. 
4. Pour cheese mixture over potatoes & bake for additional 15-20 minutes.

Day 15 - The Bray's

Was by far the craziest day to date in this project, and it really had nothing to do with the meal itself, or the family. I worked from 7:15am-3pm (taking off a 1/2 hour early just to make a little more time to get stuff done). Swung through Kroger to pick up 2 Rotisserie chickens, some throw away serving dishes to transport the meal (fail!) and razors. Then I rushed home to take a shower. Cook a nice big pot of Chicken, Ranch & Rice soup, all while doing my hair and getting ready for my Pastor's Ordination Service that started at 7. Now, I know what your thinking, "Jess, you had 3 hours to get all that done" Yea I know, but what I haven't told you is we had an hour drive to Flint for the service, after stopping to pick up game balls for softball and dropping off the delicious soup at The Bray House. Can I just say, tin dishes with cardboard tops are not good to transport soup. My car still smells of Chicken soup! Ugh, I need a steamer stat!


Unfortunately I don't have a picture to go with the post because only Mary & the baby were home. I had my dad ask for one, so hopefully I will have that to add to the blog soon!


Let's soup it up!


Chicken, Ranch & Rice Soup

Ingredients:
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
64 oz  chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)

Method:
Heat oil into a large dutch oven over medium heat.  When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly.  Stir in garlic and cook for 1 minute.  Stir in chicken breast and rice then pour in chicken broth.  Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.  Reduce heat to low and simmer until serving.  Taste and season accordingly.
8 servings