Saturday, January 28, 2012

Crack Potatoes

The name of these alone would tell you that these are addictively good and they really are. They're similar to your typical funeral potatoes, except with the addition of bacon bits and a dry ranch packet..yum! She suggest making a large batch and splitting it into thirds and freezing the other two which would be a great idea I just wanted to make sure we liked them before I made extras, but next time for sure. Again, another great recipe from!

Recipe from

1 large bag frozen shredded hash browns, or 8 large baking potatoes boiled
2 (16oz) containers sour cream (I did half sour cream and half cream of chicken soup)
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix

Friday, January 27, 2012

Easy Ramen Stir Fry

This dish will definitely never be labeled as gourmet, but for a super quick, use what you got kind of night this is your dish. If you don't already have some Mr. Yoshida cooking marinade I totally recommend you get some, there are so many things you can make with it and it's really yummy.

Adapted from

2 chicken breasts, cut into bite size pieces or precooked and shredded (I precooked it)
3 packages Top Ramen without seasoning
vegetables of your choice- I used onion, red pepper, and broccoli
1/2 c. Mr. Yoshida marinade

Cook noodles according to package. Meanwhile, in large skillet cook chicken until no longer pink (unless you precooked it, in which you can just add it after cooking your veggies.) Add veggies and cook until tender crisp. Add sauce and drained noodles and heat until warmed.

Italian Sausage Red Pepper Risotto

Look at me I'm on a roll, two posts in two days! Actually I figured while I'm in the mood I'd get a few of them typed up. This is from another favorite food blogger of mine called She has some really good desserts and meals and is always listed as one of the top food blogs. This one in particular was listed as one of her top 10 and it really was super yummy. If you've never done risotto before don't be afraid to try it. It takes a little extra time, but it's actually super easy. The sausage is what really gives this good flavor. She used mushrooms in hers, but I totally forgot to get some at the store so I did mine without and it was still good.

5 cups chicken broth
2 tablespoons butter
8 ounces Italian sausage, casing removed
¾ cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups Arborio rice
¾ cup dry white wine or chicken broth
½ cup grated Parmesan cheese
1 Tablespoon chopped Italian parsley

1. In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.

2. In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

4. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

5. Stir in ¾ of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately.

Ultimate Chicken Strips

So I have a new obsession called PINTEREST!!! I am obsessed with it, hence I've totally slacked posting anything on this because anytime I'm on the computer I'm on pinterest..ok maybe not all the time but most of it. Ok really the reason for not posting is usually if I have any spare time I'm trying to take a nap to catch up on sleep. Anyway I found my new favorite food blog on there called She has so many awesome recipes which is where I got this one (it's also on the back of the Bisquick box.) Most of you if you've been on pinterest at all have seen the post for "crack potatoes" which is how I found her blog. Anyways you'll have to check it out she has a ton of simple great looking recipes including this one. These really are probably the best chicken strips I've ever made and literally only took me a few minutes to put together and best of all the whole family loved them.

Recipe slightly adapted from Bisquick

3 chicken breasts, cut into strips lengthwise
2/3 c. Bisquick
1/2 t. seasoning salt
1/2 t. paprika
1/2 c. shredded parmesan
garlic salt
1 egg, slightly beaten
3 T. melted butter

Preheat oven to 450.
Combine Bisquick, seasoning salt, paprika, and cheese in a shallow dish or large ziploc bag. Put egg in bowl. Dip chicken in egg, then dredge in Bisquick mixture. Place on cookie sheet and drizzle butter over chicken. Bake for 12-14 minutes