These days, I perpetually feel like I’m out of time when dinner comes. It was bad before social distancing and now I feel like the kids are attached to me 24/7. What’s a cook to do?
Prep the quickest dinner possible, of course. These cheddar ranch chicken thighs are ready for the oven in under ten minutes – which is just about the amount of time I can distract the kids for.
Continue readingDo you have an air fryer? I was a hold out for so long – I just didn’t think it would be as amazing as everyone was saying. And then I got one.
Reader, I’m eating my words. I love it.
The ability to make food that tastes fried without actually having to bust out the oil is a game changer for me!
This pretzel-crusted chicken is a dream topped off with a cheddar-mustard sauce and chopped pickles.
Continue readingDoes anyone else feel like February went by at warp speed? I don’t know what happened, but I feel like I blinked and it was over. I feel like so many nights I was scrambling at dinner time – where did my day go?! – so quick and easy was definitely the name of the game.
This easy casserole is just perfect for busy nights – and a really kid-pleaser.
Continue readingChicken + Bacon + Ranch + Pasta = My Kids’ Dream Meal.
For real though, this dish is a total crowd-pleaser. Pasta and chicken are covered in a creamy, ranch sauce and the whole thing is topped off with bacon and a generous helping of cheese. What’s not to love?
If you’re looking for a quick weeknight meal, this is a great option.
It’s fast as it is, but there’s two ways to really speed this up. You can grab a rotisserie chicken, pre-cook the pasta, and opt for microwavable bacon. Those three elements will speed up prep considerably.
The other option to to prep the whole thing beforehand, cover, and refrigerate until you’re ready to bake. This can be made a day or two in advance, just add a few minutes onto the cook time.
I’m always a little meh on pastas with red sauce while the weather is still warm, but this sauce felt lighter, even when warm. It’s going to be my new go-to for bringing a meal to friends during the summer months!
1 lb. penne pasta, cooked and drained
2 cups cooked, shredded chicken
15 oz. jar Alfredo sauce
1/2 cup ranch dressing
6 slices bacon, cooked and chopped
8 oz. shredded mozzarella cheese
Preheat the oven to 350 degrees and spray a 9×11″ pan with non-stick spray.
In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, and ranch dressing. Pour into prepared pan. Top evenly with chopped bacon and cheese.
Bake for 15-20 minutes, until hot throughout and bubbly. Let cook for 5 minutes before serving.
adapted from Pilisbury
We have a few more weeks of summer here, so I haven’t quite wrapped my head around back-to-school. We’re entering a brave new world this year – Kindergarten! – and I’m not ready to give up our relaxed summer schedule.
I know a lot of our friends are starting to head back, though, and I’ve gotten quite a few requests for easy back-to-school dinners. This dinner is perfect – easy, but still full of the fresh flavors of the season.
This dump-and-bake pasta couldn’t be easier – you don’t even have to pre-cook the pasta! We used leftover grilled chicken, but you could use a rotisserie chicken too. This is also easily made vegetarian by skipping the chicken and using vegetable broth instead.
A few minutes to chop and assemble and then your hands are free to help with homework or spend some quality time with the little ones who have been at school all day!
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Wednesday Farmer’s Market Week Recipes
2 cups cooked chicken, diced
1 large tomato, diced
1 small zucchini, diced
1/2 cup corn kernels (fresh or frozen)
12 oz. uncooked uncooked penne pasta
3 1/2 cups chicken broth
2 cups shredded mozzarella cheese, divided
1/2 cup chopped fresh basil leaves, divided
2 large cloves garlic, minced
1/2 teaspoon salt
Preheat the oven to 425 degrees. Spray a 9×11″ pan with nonstick spray.
Set aside 1/2 cup mozzarella and 1/4 cup basil.
Pour the rest of the ingredients into the pan and stir to combine. Cover the pan tightly with foil and bake for 40 minutes.
Uncover and stir. If pasta is not al dente, cover and cook for a few more minutes.
When pasta is al dente, sprinkle remaining mozzarella over the top and cook for another 5-10 minutes, until cheese is melted.
Remove from oven, sprinkle with basil, and stir.
If there’s one thing you need in your wheelhouse for grilling season, it’s a great grilled chicken. Something easy, but delicious; flavorful, but versatile.
Luckily, I’ve got you covered. This grilled chicken is the best.
This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.
‘Tis the season for burgers, which is why I’m so excited to be participating in GirlCarnivore‘s #BurgerMonth and sharing this awesome Chicken Fajita Burger.
A mashup of your favorite tex-mex and the cookout classic, these burgers pack a big flavor punch!
Happy Valentine’s Day, readers! I hope you’re all feeling the love from people in your life today!
I’ll be spending a good chunk of the day in bed – but not in the sexy way. I’ve been hit by the plague.
The winter can be a tricky time to eat healthy. Coming off the holidays, I know my body wants things that will actually fuel it, but I’m still craving all the cold-weather comfort foods. This dish is a fantastic compromise.
These spaghetti squash boats are warm and comforting like a casserole, but chock full of veggies and lean meat instead. And if you’re looking for healthy barbecue sauce to use, I’ve linked an easy recipe for one below.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
For me, it is so, so easy to go into these event weeks and make all sweet dishes. The desserts are always a treat and while #appleweek is a great excuse to try out some really fun ones, I always try to make a conscious effort to work in some savory things too. Getting to try out this Swiss Diamond XD Nonstick Roasting Pan was a great reason to make this gorgeous chicken for our dinner one night and it was so, so good.
Because you’re starting with a whole, fresh chicken, it does take longer to cook – but the time is largely hands off. I threw potatoes, onions, and apples in the pan too, so this was pretty much a on-dish meal for us – I just added a simple side salad.
Also, this pan is totally dreamy. I never knew a roasting pan could cook so evenly! Or clean up so easily! While I’ve typically only used my roasting pan for holiday turkeys, this pan will surely be in heavy rotation around here.
You can enter to win a cookware set from Swiss Diamond, and lots of other great prizes from #appleweek sponsors, here: a Rafflecopter giveaway
Cider-Glazed Roasted Chicken
(adapted from The Comfort of Cooking)
Serves 4-6
3-4 lb. whole chicken
1 lb. new potatoes
1 onion, cut into wedges
2 apples, cored
2 Tbsp. olive oil
Salt and pepper, to taste
1 sprig rosemary, removed from the stem and roughly chopped
1 cup apple cider
1 1/2 Tbsp. brown sugar
1 Tbsp. sherry cooking wine
1 tsp. grainy mustard
Preheat the oven to 425 degrees F.
In the bottom of the roasting pan, combine the potatoes, onion, apples, and 1 Tbsp. of olive oil. Toss to evenly coat and season with salt and pepper. Place the chicken on top. Rub with remaining olive oil. Season with salt and pepper and liberally sprinkle with rosemary.
Cook the chicken for approximately 1 hour 20 minutes, until a meat thermometer reads 165 degrees.
About a half hour before the chicken is done, combine the cider, brown sugar, sherry cooking wine, and mustard in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove from the heat and let cool, whisking occasionally, until thickened, about 10-15 minutes.
When the chicken is done, pour the cider glaze evenly over everything, and tent the pan with foil. Let rest for 10 minutes before carving.
Want to see what other apple dishes are cooking up today? Here are Thursday’s Recipes:
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.