Glorious Day 30 - Gwen Space, Bill Space & Bill Korthas

It's glorious DAY 30!!! Can you believe it's over???

First of all, I want to thank you all for enjoying this wild ride with me. 30 meals for 30 families in 30 days turned into so much more than just me learning how to cook. I sit hear crying as I type this all out, but I mean every word. I learned so much more than how to make a great meal, more than budgeting my money. I learned about the greatest group of people anyone could ever have the privilege of knowing. I mean that from the bottom of my heart. I only hope that everyone out there can have as great of a church family (Yep, FAMILY) as I do. Thank you to all of the families that let me come in and cook, THANK YOU to all of my sponsors, every single person who donated had a hand in this project, without you guys I wouldn't have been able to do this! And a very VERY special thank you to Juanita Willard for making ALL of the delicious desserts. I was blown away by your kindness. I seriously cannot thank you all enough for the support you have given me throughout this project. I try, but there really are no words.

Now, onto my final meal. Tonight was fun and full of surprises! I cooked for Gwen & Bill Space, Bob Korthas, Chuck, Bobbi & Makenzie Adams AND Connor Donohue. 
Way to go out with a bang right??? 

I know what you're thinking right now. Where's Bobbi & Chuck??? Chuck had to go pick up Maddi, their other daughter, from work and Bobbi said "No way, Jose" to the picture. :) She helped cook so I gave her a "Get Out Of The Picture Free" card.

We had the most delicious Old World Manicotti ever to grace the earth. For. Reals. Surprise numero uno. Most of the meal was prepped and put together when I got there. (Thoughtful of them right?) I had to put the finishing touches on it, so TECHNICALLY I helped cook it. :) 

So lets total this up. I officially cooked 32 meals for 35 families in 30 days. 
But I actually cooked 34 dishes. I cooked 2 separate pastas and a soup for "Young Adults" dinner. Yep... I'm that awesome!


OK... Final meal, you gotta try it!

Old World Manicotti

Ingredients:

12 large manicotti shells

4 cups shredded mozzarella cheese

2 cups ricotta cheese

6 tbsp chopped fresh basil or 2 tbsp dried basil

1 26-oz jar spaghetti sauce

1/2 cup grated Parmesan cheese or Ramano cheese

Method:

Preheat oven to 350 degrees. Spray 13x9 inch baking dish with non-stick cooking spray.

Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.

spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed shells over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for additional 10 minutes. Serve immediately.

Day 29 - The Herman's

Can you believe this is already Day 29???? It feels like just yesterday it was Day 1! Only one more day and this whole dang thing is over! It's very bittersweet for me. While I'm really loving every minute of the time I get to spend with everyone, I am so stinkin' tired I cannot believe it! Who knew?? 


Tonight I cooked for a really rad chic named Tracy. Heard of her?? haha Along with Tracy, there was her husband Dave and their 2 adorable kids McKenna & Mathew. 

They have a HAIRLESS RAT?!?!?! Say what???? I was shocked by this. Tracy did not strike me as the rat type. Weird. It was actually pretty soft! I thought it would have been rough. I should have taken a picture of it.


Wanna know how dinner went??? McKenna will tell you below :)

I know I'm pretty awesome!


Weird... I made another chicken meal... Eat it!Maple Mustard Buttermilk Crusted Chicken Tenders

1 pound boneless, skinless chicken tenders

1 cup buttermilk

1/2 cup pure maple syrup

1/4 cup dijon mustard

4 garlic cloves, minced or pressed

2 cups panko bread crumbs

1/2 cup regular seasoned bread crumbs

1/4 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground mustard

In a bowl, whisk together buttermilk, maple syrup, mustard and garlic. Add chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-6 hours, or overnight.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, bread crumbs, flour, salt, pepper and ground mustard.

Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 10 minutes, remove from over, gently flip and mist with spray, then bake for 10-12 minutes more. Eat!

Maple Honey Mustard

1/3 cup dijon mustard

1 tablespoon maple syrup

2 teaspoons honey

Whisk ingredients together and serve.

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.

Day 27 - Ryan & Corrine

Here's Ryan & Corrine. I cooked for them today.


Just kidding... Apparently there are no existing pictures on the internet of these 2. Maybe they are in the Witness Protection Program. In that case, I cooked for Brian & Dorrine. :) Today's meal didn't start off as well as I'd hoped! I was planning to be over to Ryan & Corrine's between 12-1. HOWEVER, Tyler had a flag football game and I went & then we had to get super sweet pictures printed. Obvi! So I didn't end up getting there until around 2! OYE! The meal went well, UNTIL the sauce was supposed to thicken, and DIDN'T. After about 20 minutes trying to thicken it I gave up. I have no idea what the trick is. :( I hope that the meal was still delicious. I'll find out Monday at work from Ryan.


My Mom would be totes jelly if you tried this one:

Chicken Pot Pie Penne

Ingredients:

2 tablespoons unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream 
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta

Method:
1. Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
2. Melt the better (or oil if using) in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown. 
3. Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet.

4. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.

5. Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste.

6. Add the cooked penne pasta and toss to coat pasta.

Day 26 - Young Adults Dinner

I'm not sure why, but I like cooking for large groups. Case-in-point, our young adults dinner!

That's right... I cooked for a group of 10 last night. Should have been 13, but a few didn't show. This was BY FAR my favorite night of this whole project. Not even because of the meal. I just had such a good time hanging out with my fellow "Young Adults" at our "Adult Happening" haha. Thank you Funny Bones!

Oh yea, speaking of, Funny Bones is this way cool game. Perfect for our little group. What you have to do is, lay all the cards face down on the floor. Pick a partner (someone close in height is a good choice, boy or girl doesn't make a difference). Then in rotation one person on each team picks up a card and it will say a variety of different things. For example, "nose bone connected to the shoulder bone". What you have to do now is hold the card between your nose & your partners shoulder. Crazy right?? Then the next team goes, does the same thing and so on. When it gets back to you, you & your partner have to stay connected and bend down to pick up another card. It's kinda like twister, only instead of putting hands and feet on colors, you put body part on body part. Each card is worth a certain amount of points and if you drop 2 the round is over. Kayla & Amy won.

Here is a funny ad for the game, basically looks like us last night!

THEN, we played a game called Qwelf.

Here's an overview of the game and what each card means:

Quelf is the unpredictable party game that gives Random a new name!

Whether you're answering hilarious trivia, performing ridiculous stunts, or obeying silly rules, Quelf will inspire you to use your creativity, wit and sense of humor in ways you've never imagined.

As you move around the game board, as one of eight quirky characters, crazy things start to happen. Your friends start talking strangely. Your mom's face is wrapped in toilet paper. Your dad is acting like Dracula. And you are reciting a poem about your armpits.

Cards: 

Stuntz - balancing acts, costume creations, daredevil moves, weird contraptions

Showbiz - mime, sing, tapdance, draw, do impressions, write poetry

Quizzle - mind-twisting trivia, nutty riddles, brain teasers

Rulez - rules you must follow: snort like a pig when you laugh, say everything twice, roll the dice with your elbows

Scatterbrainz - choose one of two topics and everyone gives answers until no one can think of a valid one ("Ways to get your leg out of a spring-loaded, steel bear trap" or "Brands of Lipstick")

Seriously!! Another perfect game for our crazy group. I won't even explain any further, there are videos, I will show you when I get them from Sam.

MMMMMMMMMMMMMMMMMMMMMMMMMMM... Try me!

Baked Cheesy Chicken Penne

Ingredients:

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Method:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes)  or until mixture is hot and bubbly throughout.

Queso Chicken Pasta   

Serves 4-6

Ingredients:

8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

Method:

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat.  Once it begins to shimmer add the onion, garlic and peppers.  Cook until they begin to soften, about three minutes.  Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist.  Gradually whisk in the milk and stir until smooth.  Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted.  Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce.   Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted.  Let stand five minutes before serving.

Enjoy!

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.

Day 22 - Mike & Candice

Way back when I first started this project I asked my sister if she thought her neighbor's Mike & Candice would like to get in on this food action. I mean who wouldn't want a free meal cooked for them??? Well, Brenna asked and I never heard anything back from her. About 2 weeks in I asked again and we got them signed up for, in my opinion, the grossest meal in existence! I really thought no one in their right mind would want to eat a Baked Reuben Sandwich, let alone like it! But Mike & Candice actually like them! Yay!

(Stole this little gem from Candice's Facebook page, 
because I'm really awesome & forgot to take one! :)

So I went over to the house and made the best smelling Baked Reuben Sandy ever in the whole widest world!!!! (But I was definitely not going to eat it! haha) Kayla had already made me dinner at home :) I really hope they enjoy it, because it was a really easy meal to make. Would be good for a busy night or just a night when you want something great to eat! Enjoy Mike & Candice. And if it sucks, let me know!


Are you brave enough to try this one???

Baked Reuben Sandwich

Ingredients:

2 cups Original Bisquick mix

1 cup milk

1 egg

2 tsp caraway seeds

1/2 lb sliced Deli-style corned beef (I used 1 1/2 lbs because a 1/2 lb here is 5 slices!)

1/4 honey mustard

3/4 cups Swiss cheese, shredded

14 oz jar Sauerkraut, well drained

1/2 cup thousand island dressing

Method:

Heat oven to 400 degrees. Spray 2-qt square glass baking dish with cooking spray.

In medium bowl, stir Bisquick, milk, egg & 1 tsp caraway seeds with a fork until blended. Spread one cup of batter in a baking dish.

Brush corned beef slices with honey mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. carefully spread the rest of the batter over sauerkraut. Sprinkle remaining tsp of caraway seeds.

Bake uncovered 28-32 minutes or until lightly golden brown and center is set. Let stand 5 minutes before cutting. Serve with thousand island dressing.

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.

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

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.

Day 12 - The Mandeville's

I'm just gonna come right out and say it... Tonight was my favorite meal of the month thus far! No joke! Jahnny Carino's Bowtie Festival... Heard of it??? YUMMO! mmmmmmmmmmm. Oh sorry I was just daydreaming about my delicious dinner. 


Moving on. Tonight I cooked for my favorite. lady. ever! Kelli Mandeville and her super cool son Michael. Kelli was also my helper tonight, and what a helper indeed! Neither of us have ever made this dish,  I have never had it at the restaraunt and I'm just gonna go ahead and say it... OUR VERSION WAS BETTER!!!!

Here's Kelli & Mike. Mike had a "Dress up like a famous person day" at school today, so he had dinner in a suit. He really classed the meal up!

Umm... DO YOU SEE WHAT I HAVE??? Kelli bought me the Better Homes Cook Book!!!! Seriously???? Seriously???? How amazing is she!! Best ever! I love her!

Don't waste your money at Johnny Carino's, just make it yourself!

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.