Breaded Chicken w/Garlic Butter Fettuccine

Ingredients

Pasta

1/2 lb fettuccine

1/2 cup butter

4 cloves garlic (minced)

1/4 tsp. pepper

1/4 cup Parmesan cheese (grated) (I used the garlic parm blend)

Chicken

Olive Oil (enough to fill 1/4 inch of the frying pan)

4 oz Bread Crumbs (you can use any type you want (Panko, Italian etc.)

1/4 tsp pepper

1/2 tsp Italian seasoning

1/2 tsp. salt

1/4 cup Parmesan cheese (grated)

1/2 cup mayo

Directions

1) Combine the breadcrumbs, pepper, salt, Italian seasoning and Parmesan cheese in a bowl.

2) Coat chicken cutlets with the mayo and then coat with the breading mixture.

3) Add the Olive Oil to the frying pan and let it heat up for 2-3 minutes over medium heat.

4) Cook the chicken for 3-4 minutes on each side until cooked through.

5) Bring a pot of water to a boil and then add your fettuccine noodles.

6) In a sauce pan melt your butter over low heat. Then add the garlic, pepper and Parmesan cheese once the butter has melted and keep warm over a low heat until the pasta has cooked according to pkg. directions.

7) Once pasta is cooked, drain and return to the pot. Pour the butter garlic sauce on top and toss to coat.

8) Serve the pasta with the chicken and enjoy!

Depending on how much pasta you decide to do (if you do more than the 1/2 pound) you may have to double up on the garlic butter sauce so that your pasta is nice and covered. This definitely is a different switch from your normal chicken and pasta dish.

Oven Baked BBQ Chicken

Ingredients

Chicken Pieces (bone-in) - any type that you choose

Olive Oil

Spice Rub- Salt, Pepper, Paprika, Oregano, Onion Powder, Garlic Powder (or any type that you choose)

BBQ Sauce (any flavor you want)

Directions

1) Heat oven to 375 degrees.

2) After washing & pat drying chicken pieces, coat them with olive oil then sprinkle with the spices & rub into the meat.

3) Arrange chicken with meaty side down in a casserole dish and bake for 25 minutes.

4) Drain off fat & then turn chicken meaty side up. Put back in the oven for another 10 minutes, then take the dish out and brush a thick coating of the BBQ sauce on the chicken.

5) Put the chicken back in the oven for another 10-15 minutes. If you like extra sauce , than sauce the chicken once more during the last cook time. Bake until the chicken is tender and no longer pink.

6) Serve with a warmed up sauce for dipping.

There is no specific amount of anything to use. You can use as little or as much as needed for this recipe. Its not recommend thou to use Boneless Chicken as it could dry out but if you decide to I would cut the cooking time down somewhat to probably around 30 minutes total cooking time.

Drunk Dogs

Ingredients

1 (28oz) bottle Ketchup

1/2 cup. brown sugar

2 tbsp. whiskey

1 lb. cocktail wieners (cut up hot dogs)

Directions

1) In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey & cocktail wieners. Reduce heat and simmer 1 hr.

* You can also make these in a slow cooker on low*

If using these more for an appetizer you definitely can double (or triple) the ingredients. You may wanna because they are really good and might not last too long.

Prep: 10 minutes

Cook: 1 hr

Ready in: 1 hour 10 minutes

Crockpot BBQ Coca-Cola Pork Chops

Ingredients

4 Boneless Pork Chops, thawed (about 2lbs)

1/2 bottle (9oz) Sweet Baby Ray's BBQ Sauce (or whatever BBQ sauce you prefer)

12oz (1 can) Coca-Cola

Directions

1) Pour 6 oz Coca-Cola (or 3/4c) into bottom of crockpot.

2) Place pork chops in crockpot & cook on high for 3 hours or low for 6 hours, covered.

3) After 3 hours on high or 6 hours on low, drain juices from crockpot.

4) Mix together BBQ sauce & remaining 6 oz of soda in small bowl & stir well.

5) Pour mixture over pork chops & cook on high for 30 minutes more , or until done.

Prep: 5 minutes

Cook: 3 hrs 30 minutes / 6 hrs 30 minutes

Serves: 4

You can double this recipe if you want to make more than 4 chops.

Easy Overnight French Toast Bake

Ingredients

1/2 cup melted butter (1 stick)

1 cup brown sugar + 3 Tbsp.

1 loaf Texas Toast

4 eggs

1 1/2 cup milk

1 tsp. vanilla

2 tsp. Cinnamon

1 Tbsp. powder sugar + more for sprinkling

honey or syrup for topping

Directions

1) Put the butter in a microwave safe bowl, melt it in the microwave & add 1 cup of brown sugar. Stir until combined.

2) Pour the mixture evenly over the bottom of a 9x13 baking pan.

3) In a large bowl, whisk eggs, milk, 1 tbsp. of powdered sugar & vanilla.

4) Place toast bread in a single layer in the pan so it covers the whole area.

5) Pour half the egg-milk mixture over the entire layer of toast bread.

6) In a small bowl, combine the 3 tbsp. of brown sugar & 2 tsp. Cinnamon.

7) Sprinkle half the mixture on a layer of the bread.

8) Then arrange the second layer of bread & pour the rest of the mixture of eggs & milk.

9) Repeat with the rest of the sugar & cinnamon.

10) Cover with aluminum foil & leave in the fridge overnight. (You can leave it for a few hours in the fridge but the best effect is achieved when left overnight.)

11) Preheat oven to 350 degrees.

12) Leave the toast at room temp for a few minutes.

13) Put it in the oven & bake for 45 minutes. The first 30 minutes bake with the foil on then bake the last 15 minutes w/o the foil. Bake it until the top is nice and crispy & golden brown and the inside is soft.

14) Sprinkle with powdered sugar. Serve with honey or maple syrup.

Prep: 20 minutes

cook: 45 minutes

total: 1 hr plus 6-24 hours for marinating

serves: 12-14

Slow Cooker Sticky Chicken

Ingredients

3 lbs. Chicken thighs ( or whatever type of chicken you want)

3/4 cup. brown sugar, divided

1/4 cup. soy sauce, divided

1 tsp. ground ginger

4 cloves garlic, minced

1/2 tsp. cayenne ( you can omit this if you prefer)

1/4 cup tomato paste

1/4 cup water

Directions

1) Combine 1/4 cup brown sugar, 2 tbsp. soy sauce, ginger & garlic in slow cooker. Add chicken and stir to coat evenly.

2) Cook chicken for 4 hrs on low or until done. Meanwhile, combine remaining 1/2 cup brown sugar, 2 tbsp. soy sauce, water, cayenne & tomato paste. When chicken is done, put it on a lined cookie sheet  & brush all sides with the sauce.

3) Pour the extra sauce over chicken (don't waste one bit, trust me). Broil for about 5 minutes or until desired crispness.

4) Serve with white rice (or whatever side you prefer).

Marmalade Sausage Dogs

Ingredients

6 pork sausages

3 tbsp. orange marmalade (with bits)

French bread

mustard & ketchup

Directions

1) Preheat your oven to 350 degrees.

2) Place the sausages in a baking dish and smother the marmalade all over the sausages.

3) Put them in the oven for about 30-45 minutes depending on how long they take to cook.

4) Shake them around in the pan during cooking to ensure they are totally covered in the marmalade.

5) Slice open the bread and fill with the sausage.

6) Garnish with the mustard or ketchup if you choose.

This is a recipe for two but can be made for more depending on the size of the sausages you choose to use. And you can always add more of the marmalade if the 3 tbsp.'s doesn't seem to be enough.

Glazed Pork Chops (EASY)!!

Ingredients

4 Thick cut pork chops

1/2 tsp. paprika

1/2 tsp. cayenne powder

1/2 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. salt

4 tbsp. brown sugar

olive oil

Directions

1) In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt)

2) Rub the pork chops in the spices generously

3) Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a tbsp. of brown sugar to each pork chop. Turn each pork chop over , so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)

4) Bake at 350 degrees for 15 minutes, to make sure the pork chops are cooked through.

5) Before serving, pour the glaze that's formed in the pan over the chops. Serve with your veggies of choice.

Maple Glazed Pork Chops

                                                        

Ingredients

4 Boneless Pork Chops

2 tbsp. oil

Sauce:

1/4 cup Real Maple Syrup

3 tbsp. ketchup

2 tbsp. soy sauce

2 tbsp. apple cider vinegar (you can use white vinegar)

1 1/2 tsp. minced garlic

1/4 tsp ground ginger

optional: Fresh thyme for garnish

Directions

1) Drizzle a large skillet with oil. Add pork chops and cook over medium-high heat 4-5 minutes on each side till cooked through.

2) In a small bowl whisk together sauce ingredients. Add to skillet and cook another 3-5 minutes , spooning sauce over the pork chops and turning to coat. Serve hot and garnish with fresh thyme if desired.

prep: 5 minutes

cook: 20 minutes

total: 25 minutes

serves: 4

Roasted Italian Sausage & Potato Bake

Ingredients

14 Links Italian Sausage (Sweet or Hot), cut into thirds

10 Medium to Large Russet Potatoes, peeled and sliced into 1/2" think slices

2 Cloves Garlic, Minced

2 tbsp. Fresh Rosemary, Chopped

3 tbsp. Balsamic Vinegar

3 tbsp. Extra Virgin Olive Oil

Salt and Pepper, as desired

Instructions

1) Preheat oven to 425 degrees.

2) Combine all ingredients into a large bowl; mix well.

3) Place mixture onto a baking sheet (line with foil for easy cleanup) and bake for 1 hour, turning after 30 minutes until sausage and potatoes are cooked through.

Prep time: 10 minutes

Cook time: 1 hour

Total: 1 hour 10 minutes

Serves: 6-14

3 Ingredient Brown Sugar Chicken

Ingredients

4 Boneless , Skinless chicken breasts

1/2 cup brown sugar

1 (0.7 oz) pkg. Italian dressing mix

Directions:

1) Preheat oven to 425 degrees. Line a 9x13in baking pan with aluminum foil.

2) Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture,

3) Bake for 20 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes about 1 to 2 minutes. Watch it carefully so it doesn't burn!.

This is super easy and can be doubled if needed. The kids definitely enjoyed this a lot...Quick dinner fix and most of the time everyone already has these three ingredients already which also makes it such an easy meal.

Sticky Garlic Chicken Bites

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-in. chunks (you can use more if you need)
• Kosher salt and freshly ground black pepper ,to taste
• 2 large eggs , beaten (more if using more chicken)
• 1 cup Panko breading (again if using more chicken you may need extra)

For The Sauce

• 1/4 cup soy sauce
• 1/4 cup honey
• 4 cloves garlic, minced
• 2 tbsp. hoisin sauce
• 1 tbsp. freshly grated ginger
• 1 tbsp. Sriracha
• 2 green onion, thinly sliced (optional)
• 2 tsp sesame seeds (optional)

Instructions

1. Preheat oven to 400 degrees. Lightly oil a 9x13 baking dish (or larger if using more chicken) or coat with nonstick cooking spray.
2. Season chicken with salt and pepper , to taste. Working in batches, dip chicken into eggs, then dredge in Panko breading, pressing to coat.
3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
4. In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
5. Serve immediately, garnished with the green onions and sesame seeds, if desired.

This recipe most definitely can be doubled if your making more than the pound and take it from me you very well may need to, it is that good. The kids definitely loved it. I also found it easier to combine everything in a big bowl instead of the pot, made it easier to mix it together.

Balsamic Glazed Meatloaf

Ingredients

Meatloaf

1 1/2 lbs. ground beef

3 slices of white bread

1/4 C. of milk

1/4 C.  onion, finely chopped

1 clove garlic, finely minced

1/2 C. parmesan cheese

2 eggs, beaten

3 Tbsp. parsley, minced

1/2 tsp. seasoned salt

1/2 tsp. salt

1/4 tsp. ground black pepper

2 tbsp. ketchup

1 tbsp. balsamic vinegar

Balsamic Glaze

2 tbsp. ketchup

1/2 tbsp. balsamic vinegar

1/2 tbsp. brown sugar

Instructions

1) Preheat oven to 350 degrees.

2) Pour milk over bread and let sit for a few minutes so it absorbs the milk.

3) In a large bowl combine the beef, milk-soaked bread, onion, garlic, cheese, eggs, parsley, salts and pepper, ketchup and vinegar.

4) Mix with your hands until well combined.

5) Line a baking sheet with foil.

6) Form mixture into a loaf shape on baking sheet.

7) Combine all glaze ingredients in a bowl. Stir until well combined.

8) Spread evenly on top if meatloaf.

9) Bake for 45-60 minutes or until a meat thermometer reads 160 degrees.

10) Remove from oven, cover loosely with foil and let rest for 5-10 minutes before slicing.

Prep: 15 minutes

Cook : 60 minutes

Total: 1 hr 15 minutes

Serves: 8

Parmesan Garlic Roasted Potatoes

Ingredients

2 lbs red potatoes (or whichever ones you prefer), cut into 1 in. pieces

2 tbsp. olive oil

1/2 C. Grated Parmesan Cheese

3 garlic cloves, minced

1/2 tsp. Oregano

1/4 tsp. Salt

1/4 tsp. Pepper

Chopped Parsley for Garnish

Instructions

1) Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray.

2) In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. You can also sprinkle extra parmesan cheese on top if you like.

3) Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Honey Soy Chicken

1 1/2 - 2lbs boneless, skinless, chicken thighs (most of the fat discarded)

3 TBSP Vegetable Oil

3 TBSP. Soy Sauce

1 tsp. Sesame Oil

5 TBSP. Honey

4 Cloves of garlic, Minced

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

Instructions:

1) Preheat the oven to 425 degrees. Line a 8x8 oven proof pan / dish with 2 layers of tin foil. (Trust me this is a great step , easy cleanup)

2) In a small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger and ground pepper.

3) Place the chicken thighs in the foil layered pan then pour the mixture on top. Turn the chicken to coat it all in the sauce.

4) Bake, uncovered for about 40 -45 minutes, checking occasionally to make sure tops are not browning too quickly. (Cover with foil if they are)

5) Remove the chicken from the over and let sit for 5 minutes before plating. Don't throw away the liquid.

6) After plating the chicken, pour sauce over top of the chicken. You'll definitely want to do this because the sauce is delicious.

7) Serve with white rice or any sides you choose.

I highly recommend using the foil. There was no cleanup afterwards and it makes it so much easier too.. This dish can also be made with chicken breast is you choose. Just adjust the cooking time.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

 

2 lbs. Pork Tenderloin

1 tsp. Ground Sage

1/2 tsp. Salt

1/4 tsp. Pepper

1 Clove Garlic, crushed

1/2 cup water

1/2 Cup Brown Sugar

1 TBSP. Cornstarch

1/4 Cup Balsamic Vinegar

1/2 Cup Water

2 TBSP. Soy Sauce

Instructions

1) Mix together the seasonings: Sage, Salt, Pepper and Garlic.

2) Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.

3) Cook on low for 6-8 hours.

4) One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan. Brown Sugar, Cornstarch, Balsamic Vinegar, water and Soy Sauce.

5) Heat over medium and stir until mixture thickens, about 4 minutes.

6) Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze and set under broiler for 1-2 minutes until bubbly and caramelized. repeat 2 to 3 more times until desired crust is achieved.)

7) Serve with remaining glaze on the side.

Serves: 6

If you don't have Sage on hand, you can use Rosemary or Thyme in place of it.

This is definitely a very tasty recipe. We had no leftovers. If for some reason you don't have the time to cook this in the crockpot you can actually do this in the oven. Just follow the instructions only omit placing it in the crockpot and the one half cup of water , Set the oven for 425 degrees, place the roast on the pan and cook for about 25-30 minutes (for a 2lb roast) during which you can baste it while cooking. Once done turn on the broiler and follow the instructions if  you choose to do the caramelized crust.

Sweet BBQ Pork Chops

2 tbsp. Canola Oil

8 Boneless Pork Loin Chops ( 3/4 in. thick & 8oz ea.)

1/2 c. Packed Brown Sugar

1/2 c. Chopped Sweet Onion

1/2 c. (EACH) Ketchup, BBQ Sauce, French Salad Dressing & Honey

Directions

1) In a large Skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.

2) In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.

Start to finish: 25 minutes

Makes : 8 servings

This is really easy and tastes so good.  My daughter was scooping up the sauce to eat it...It definitely was good. A good alternative to try would be to make chicken with the sauce instead of the pork chops.

Saucy BBQ Chicken

• 2 C. Ketchup
• 1/2  C. water
• 1/2 C. tomato sauce
• 1/2 C. Corn Syrup
• 1/2 C. Cola
• 1/4 C. Cider Vinegar
• 1/4 C. Butter, cubed
• 1/4 C. Steak Sauce
• 2 TBSP. Soy Sauce
• 1 1/2 TSP. Sugar
• 1 TSP. Seasoned Salt
• 1 TSP. Hot Pepper Sauce
• 1/2 TSP. Garlic Powder
• 1/2 TSP. Onion Powder
• 1/2 TSP. Liquid Smoke, Optional
• 1 Broiler/fryer Chicken (3 to 3 1/2 lbs) Cut Up

Directions:

1) In a large saucepan, combine the first 15 ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 1 Hour, stirring frequently.

2) Set aside 1 Cup for basting (or more if you need it). Store remaining sauce in the fridge for another use.

3) Grill chicken, covered, over medium heat for 30 min, turning occasionally. Baste with marinade; grill 5-10 minutes longer or until juices run clear, turning & basting frequently with marinade.

The sauce tastes great on the chicken, also would be great on boneless chicken as well or even maybe warmed up and used as a dipping sauce for chicken or even on top of pork.

Baked Honey BBQ Popcorn Chicken

• 2lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 C (125g) all purpose flour
• 5 C (140g) corn flakes cereal
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 large eggs
• 1/4 c (60ml) milk

Easy Honey BBQ Sauce

3/4 C (222g) your favorite BBQ sauce

1/4 C (80g) honey

1/4 C (68g) ketchup

Directions:

1) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2) Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.

3) Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn't all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.

4) This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all the chicken bites.

5) Bake for 18 minutes, flipping once at the 9-10 minute mark. During this time make the sauce in step 6. Remove from oven and allow to cool for 5 minutes.

6) Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.

7) Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep in the fridge for up to a week. Reheat in microwave until warm.

You can also use bread crumbs instead of the corn flakes (this omits having to use the food processor step) just don't use 5 cups of bread crumbs (this would be too much, instead cut it down to maybe 2 or 3 cups depending on how much chicken you have). Another helpful tip I did was instead of using your hands and getting them really messy (and trust me you do) another hint would be to use a fork with the egg mixture and transferring the chicken to the bread crumbs and than using another fork to coat it  and then picking up the chicken with your fingers...I would also do more than one piece at a time because it can be time consuming doing one at a time. This comes out great and its definitely very tasty and the kids love it....You can make it ahead by preparing the chicken through step 4 up to a day before continuing with step 5. You can also freeze the chicken before tossing it into the sauce. Bake it at 350 degrees for about 20 minutes or until warm than toss in sauce.

Meatloaf Muffins

 

1 TBSP. Butter

  1 onion, chopped

       1 1/2 lb. lean ground beef

1 large egg, slightly beaten

1 cup milk

1 cup dried plain bread crumbs (I actually used the roasted garlic flavor)

salt & pepper, to taste

3 TBSP. Brown Sugar

3 TBSP. Mustard

1/2 cup. Ketchup

Instructions:

1) Preheat oven to 350 degrees.

2) Melt the butter in a medium skillet over medium-high heat. Add the chopped onions & cook stirring occasionally, until onions have softened. Remove from heat & let cool slighty.

3) In a large bowl, combine the onions, beef, egg, milk & bread crumbs. Season with salt & pepper to taste. Mix well.

4) Brush a 12 cup muffin tin with vegetable oil or Xtra Virgin Olive Oil. Divide beef between the muffin tin. Lightly pat into each well.

5) In a separate small bowl, combine the brown sugar, mustard & ketchup. Set aside.

6) Bake meatloaf muffins 10 minutes. Remove meatloaf muffins from oven & top with ketchup mixture. Bake an additional 10-15 minutes or until meat is no longer pink & a meat thermometer reads 160 degrees.

7) Let stand 5 minutes before serving.

Prep: 10 minutes

Cook: 35 minutes

Servings: 6

You may wanna play around with this recipe and add additional spices. Change it up a bit according to your tastes and that of your family...My kids (especially my 4 yr old daughter) absolutely loved this recipe and ate everything up. You may also be able to get a second batch (or at least half ). I actually got 18 Mini Meatloaf Muffins made (all depends on how big you make them). This is definitely a great idea to make ahead a freeze. Perfect individual meatloafs