Monday, July 26, 2010


The other day I had a huge craving for some really good spaghetti and meatballs...the kids LOVE spaghetti so we eat it quite often, but I usually just make plain meat sauce. So, I thought I would take a little extra time for a classic favorite in our house. I got this recipe from my Stepmom, who is actually part Italian, so I felt kind of authentic making it!!

You will need:
-1 lb ground meat
-pinch dry basil
-pinch dry mint
-1/2 onion chopped finely (I used a little less)
-1 egg
-garlic powder
-salt and pepper
-Italian bread crumbs *I usually start out with 1/4 cup and add to mixture as needed
-2 jars of spaghetti sauce ( I used Classico)
-olive oil

-Mix together all ingredients (by hand is easiest) and form into the meatballs. Brown in olive oil in hot skillet on all sides. Put meatballs in 2 jars of spaghetti sauce, cover and simmer sauce for one hour. Serve over spaghetti noodles of your choice. Enjoy!

Sunday, July 11, 2010

Sour Cream and Onion Chicken Nuggets

A patient of mine brought me this recipe several years ago.....I'm pretty sure it is a Paula Deen recipe, but I haven't come across it in any cookbooks I have so far. Sour Cream and Onion is one of my favorite chip flavors, who knew it would be so good with chicken! This recipe is fast and simple, and SUPER kid friendly for those of you that have picky eaters. I usually serve mine with honey mustard dipping sauce, but you could use anything....they are also just as good left alone!
You will need:
-bag of sour cream/onion chip (crushed, not too finely)
-1 egg
-1-2 Tblsp milk
-3 Tblsp butter
-approx 1 pound chicken tenderloins (cut in half/nugget size)

Preheat oven to 350 and spray a 13x9 baking dish w/ cooking spray.
Lightly whisk together milk and eggs in shallow bowl.
Dip chicken nuggets into egg mixture, then roll into crushed chips, and put in baking dish
Melt 3 Tblsp butter and drizzle over all of the chicken nuggets in baking dish
Bake for 20-25 minutes on 350 Enjoy!

Sunday, July 4, 2010


I got this yummy recipe out of a slow-cooker recipe book that I had gotten several years ago. I love this dish because its super easy, and doesn't require a lot of time or ingredients. I will definitely be doing more things in my crockpot from now on....I love the idea of turning it on, and then not having to worry about it until you're ready to eat! Not to mention, this dish will make the whole house smell so yummy!

You will need:
-2 cups cooked chicken***I ALWAYS CHEAT AND USE A WHOLE ROTISSERIE CHICKEN (just shred it up yourself)
-1 can cream of mushroom soup
-1 can cream of chicken soup
-2 soup cans of water
-4 teaspoons of all purpose flour
-2 teaspoons of chicken bouillon granules
-1/2 tsp of black pepper (I use a little less for the kids)
-1 can of refrigerated buttermilk biscuits 8ct (I used Grands)

-Add all the ingredients, except biscuits, into the crock-pot and stir together
-Cut biscuits into quarters and gently stir into mixture *for some reason I usually only use 7 biscuits...I guess I run out of room*
-Cover and cook on LOW 4-6 hours


Thursday, July 1, 2010


So...anybody that knows me well enough knows that my all-time favorite dish
is chicken parmesan. Kevin tries to get me to branch out when we eat at Italian restaurants, but I can't ever manage to do it...and when I do, I always regret it. My thinking is, why not order what you already KNOW you are going to like? I got this recipe out of a Southern Living a long time ago and love it because it's a fast and easy don't even have to turn on the oven!


You will need:
-4 boneless skinless chicken breasts
-1 large egg, lightly beaten
-1/3 cup italian bread crumbs
-2 Tbsp butter (I usually add a little olive oil w/ the butter to the skillet)
-1 26 oz jar tomatoe and basil spaghetti sauce (I used Classico)
*I also usually add a little can of tomatoe sauce just to make the sauce go farther...if you do this you will have plenty of sauce if you want noodles*
-1/2 cup shredded mozzarella cheese
-1Tbsp grated Parmesan cheese

-Place chicken b/w plastic wrap and flatten to 1/4 inch thickness (I use a meat mallet)
-Dip chicken in egg, then in breadcrumbs
-Melt butter (and a little olive oil) in skillet over med-high heat
-Add chicken and cook 2 minutes on each side *don't move the chicken around until you flip or the breading will star falling off
-Pour spaghetti sauce over chicken...Cover and reduce heat to simmer for 10 minutes
-Sprinkle with cheeses. (I don't measure cheese...just add how much you like)
-Cover again and simmer for 5 more minutes or until cheese melts --Enjoy!