Friday, August 30, 2013

Friday Foodday

Happy Friday lovebugs!

Cheddar Snack Mix
c/o Buns in My Oven
2 cups Oyster crackers
1/4 cup vegetable oil
1 tablespoon dry Ranch seasoning powder
1 teaspoon red pepper flakes (more if you like things extra spicy!)
2 cups small pretzels
2 cups popped popcorn
8 ounces Cracker Barrel Extra Sharp Cheddar

Preheat oven to 250 degrees.
In a medium bowl, add the crackers, vegetable oil, Ranch powder, and red pepper flakes. Stir to coat all the crackers.
Place a cooling rack (like you'd use to cool cookies) on a cookie sheet. Pour the oyster crackers over the cooling rack and spread them to form a single layer.
Bake for 10 minutes. Stir and bake for another 10 minutes. Cool before proceeding.
In a large bowl, add the cooled crackers, pretzels, and popcorn.
Dice the cheese into small pieces and add to the bowl. Toss to combine.

Chicken Caesar Pasta
c/o Stephanie Cooks
1/2 pound pasta
1/2 cup chicken broth
1/2 cup caesar salad dressing
1 tsp garlic powder
1 cup chicken, cooked and chopped
1 cup frozen chopped spinach, water squeezed out
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Salt and pepper, to taste

1- Preheat over to 350. Cook pasta according to packing directions.
2- Meanwhile, in a skillet combine the broth, salad dressing, and garlic powder over medium heat. Stir well to combine.
3- Add the chicken and spinach, stirring well.
4- Add the pasta to the skillet. Stir in the cheeses. Season with salt and pepper.Transfer pasta to a baking dish.
5- Bake for 30 minutes, covered.

Bang Bang Chicken
3 tablespoons olive oil
1 large chicken breast, cut into bite sized pieces
1 small zucchini, julienned
1 1/2 cups sliced carrots
1/2 large onion, diced
1 1/2 tablespoons all purpose flour
1 cup chicken stock
salt & pepper, to taste
1 can coconut milk
2 tablespoons all natural peanut butter
4 tablespoons sugar
2 teaspoons curry powder
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes
1/4 cup heavy cream
3/4 cup frozen peas
peanuts and toasted coconut for garnish, optional
brown rice for serving

In a large pot or deep skillet, heat olive oil over medium heat. Add in chicken and cook 2 minutes or until mostly cooked thoroughly. Add in zucchini, carrot and onion and sauté five minutes. Sprinkle in flour and cook another minute. Add in chicken stock, salt and pepper. Bring to boil and reduce to simmer. Liquid won't thicken very much at all--this is normal. Stir in coconut milk, peanut butter, sugar and spices. Simmer 5 minutes. Before serving, stir in heavy cream and peas. Cook another minute to warm peas through and serve over brown rice. Top with peanuts and toasted coconut.

1 comment:

Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.