Saturday, June 8, 2013

Buffalo Chicken Dip

I have made this recipe once. It was soooo good! It is great for pot luck parties or for game day! So easy to make. I have to admit that this recipe is not mine, I got it off the QVC page believe it or not. Just know that this dip IS highly addictive and will make a great meal. I personally used the Chickn in a Biscut crackers to eat this, my Army Boy used tortilla chips, but  a word of advice there, if using tortilla chips, use the thicker ones because the thin ones will just break off because this dip is hearty. It can also be served hot or cold. The whole recipe makes A LOT so if  it is just you and a friend or two, I would cut it in half.


2 store bought rotisserie chickens, skinned and finely shredded

3 (8 ounce) packages of cream cheese softened

3/4 cup ranch dressing

3/4 cup blue cheese dressing

1 cup buffalo wing sauce

3 cups Monterey Jack cheese, shredded

Any of your favorites for snacking, chips, pretzels, crackers, raw veggies for dipping


Preheat oven to 350 degrees

Beat the cream cheese, ranch dressing, blue cheese dressing, and hot sauce until creamy and fully combined. Fold in the shredded chicken and 1 1/2 cups of the shredded cheese.

Spread the mixture into the 3.5 quart dish and bake for 25 minutes

Remove the dip from the oven and sprinkle the rest of the cheese on top. Bake for another 20 minutes, or until it is hot and bubbly.

Allow the dip to cool for 10 minutes, then serve with your snack foods.

Tawnya’s Tips:

Since all ovens are different, keep an eye on the dip while it is in the oven, if it is looking done before the recipe times, take it out and check it. Also, I used my stand mixer to combine this together, since I don’t have a hand held mixer. DO let it sit for 10 minutes, I know it is hard!! I also mixed it up a little bit before serving to avoid that impenetrable cheese top.

Thursday, June 6, 2013

Chicken Annabella

I am making this tonight for dinner. I got it off of the Just a Pinch website, which is a gold mine for recipes of every kind! Just click on the link and it is free to use, you just have to create a account and if you want to upgrade it is only $11 for the year! With your upgrade, you get a JAP apron and let me just say it is VERY nice!!
3 boneless chicken breasts (slightly flattened)
2 TBS olive oil
1 jar Italian style tomato sauce (chunky kind is great)
1 box thawed, drained chopped spinach
2 slices of provolone per chicken breast
salt and pepper to taste
1 clove chopped garlic
Parmesan cheese to taste
1/2 cup dry white wine
Add the 1/2 cup of white wine to fry pan to poach the chicken until partially done. Meanwhile, sauté the chopped garlic in 2 tablespoons of olive oil and add the spinach until cooked. Add tomato sauce to wine but do not cover the chicken. Place 1/2 of the spinach mixture over the chicken and top with the Provolone cheese. Add the grated Parmesan cheese to top and cover pan until the cheese melts. Serve with pasta.

Tawnya’s Tip:
I do not have white wine in the house, so I am substituting chicken broth for the wine. 

Friday, May 31, 2013

Skillet Chicken and Potato Dinner

I have been away for a while. Hubby came home from training with the National Guard and life got busy. Not to mention that I lost my camera battery charger. I did end up finding it and now I am back to taking pictures and posting. I made this last night for dinner and it was good! It is pretty healthy too because it only uses two tablespoons of butter in the whole recipe. I actually ended up using four though. I have a picture of the finished dish but not the steps.


2 TBS butter or margarine

1 tsp finely chopped garlic

6 new potatoes, quartered

1 md onion, cut into 6 wedges

3 whole boneless, skinless chicken breasts, halved

10 ounce package of frozen whole green beans

1/2 tsp salt

1/4 tsp pepper

1/4 c chopped fresh parsley


Melt butter in 10-inch skillet until sizzling; add potatoes, onion, and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet, keep warm.

Place chicken in same skillet. Cook over medium-high  heat, turning once, 10-12 minutes or until lightly browned and no longer pink. Remove chicken from skillet. Keep warm.

Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally 1-3 minutes or until heated through. Season with salt and pepper if desired, sprinkle with parsley if desired.

I got this recipe from this website . This is what it looks like finished, although I did not use the onions or the parsley.


Thursday, May 23, 2013

Dinner or Breakfast as I Call It.

Last night before I could actually make and eat dinner, I fell asleep. I slept until 5am. Yes. Seriously. So, this morning as I write this, my chicken breasts are in the oven and I am making dinner, for breakfast. Yes. Seriously. That is the kind of girl I am. So, it is a simple recipe and here it is.


2 boneless, skinless chicken breasts

Fresh made Italian dressing, you know that stuff you make in the cruet. Yes, that stuff.


Marinade chicken in Italian dressing for at least 30 minutes or if you are like me, overnight.


Preheat oven at 350 degrees.

Make a foil packet and put chicken inside.


Bake until chicken is completely cooked though.




Wednesday, May 22, 2013

A Picture and Dinner Tonight

So, today I made my first ever cast iron skillet pineapple upside down cake. It looks pretty good even if I do say so myself! The picture below is of my creation.



Dinner is easy tonight, a couple of boneless, skinless chicken breasts marinated in some fresh Italian dressing. My dinner for tomorrow is coming along nicely. I will take pictures when everything is done and post them here. The cake above is dessert for tomorrow. Ciao!

Tuesday, May 21, 2013

A Crafty Idea- Making Your Own Cook Book

Things you will need to do this:

A 3 ring binder with dividers



A hole punch



Recipes from your favorite site



Now, once you have those things, print out the recipes you like and use the hole punch to punch holes into the recipe like this.






Once you have this done, you can add it to your 3 ring binder in any fashion you want.


That is it! It is so easy!

Chicken Fried Steak (Original Post 11/16/07)

3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!