Did you know it’s National Peanut Butter Day? It’s pretty much always peanut butter day around here.
Honestly, I’m always baffled by how much peanut butter I buy – but I do understand it. It’s such a crowd pleaser! My kids (and husband) are happy to eat it whenever, wherever – which makes this quick and easy breakfast a family favorite.
This is one of our newest family favorites. And my newest favorite meal to take to new moms. I think I’ve brought it to my last three or four friends that have had babies. It’s a hit for two big reasons: it only requires about 5 minutes of prep time and it reheats well.
I’ve been pairing it with wheat dinner rolls and green beans. It’s been a perfect, comforting dinner with almost no effort.
Cheddar Ranch Chicken
(from Damn Delicious)
1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1 package ranch dressing mix
3 cloves garlic, minced
8-12 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1/3 cup Panko
Preheat the oven to 400F degrees. Spray a 9×11 pan with non-stick spray. Arrange chicken thighs in the pan. Season with salt and pepper.
In a small bowl, mix together the mayonnaise, cheddar cheese, ranch mix and garlic. Spread evenly over the chicken. Sprinkle the panko evenly over the top of everything.
Bake for 25-50 minutes, until cooked through and golden brown on top.
I’ve got these filed under “easy enough to throw together with a super fussy baby in tow”. Because that’s totally a file in our house right now. Teething, man.
As simple as these are, they took all day to make. I caramelized the onions during the first (30 minute) nap. Fried up the bacon during the second (20 minute) nap. Assembled and wrapped them in foil while I wore him on my back and then threw them in the fridge until ready to bake. It was just one of those days.
On another note, every time I make caramelized onions I have an oh-goodness-I love-these-so-much moment. I’m thinking I need to start just keeping caramelized onions in the fridge so I can put them on, like, everything.
Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon
(slightly adapted from Pinch of Yum)
1 large yellow onion, sliced into thin rings
4 Tbsp. butter, divided
6 slices of bacon
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 package of King’s Hawaiian sub rolls (6 rolls)
1 lb. deli-sliced ham
6 slices Swiss cheese
In a frying pan over medium-low heat, melt 1 Tbsp. of butter and then add onions. Cook, stirring occasionally, until caramelized. When done, transfer to a bowl and wipe out the pan. Cook the bacon in the same pan, removing to a paper-towel lined plate when done.
In a microwave-safe bowl, melt the remaining butter. Whisk in the mustard and Worcestershire.
To assemble the sandwiches, brush some of the mustard mixture on the cut side of each roll. Divide ham between rolls and top with caramelized onions, a slice of bacon and a slice of cheese.
Wrap assembled sandwiches in foil. Bake at 350F degrees for 10 minutes or until warm and melty.