Sweet and Spicy Bacon Chicken and Brown Rice

     Hey y'all! We're grilling tonight! Well I am, you can bake yours at 400° F for 30 or 40 minutes (just put some PAM in the bottom of the pan), but I'm taking mine outside. You better bookmark or print this page because you'll fall in love with the taste of this chicken. Let's go!

Ingredients

1. 4 Chicken Breasts cut into strips
2. Brown Sugar
3. Salt
4. Pepper
5. Chili Powder
6. Bacon
7. Garlic Powder
8. Brown Rice

Prep Time: 10 minutes

Cook Time: 20 minutes or until juices run clear

Recipe

     So to begin, like always I cleaned my Chicken. Then I cut it into small strips, about one per piece of Bacon that I had. Next I lightly seasoned the Chicken with the Salt, Pepper, Chili Powder, and Garlic Powder.

     Once I had my Chicken seasoned to perfection, I wrapped each piece in a strip of Bacon.

     Then I rolled them in Brown Sugar until they were thoroughly coated.

     Now we're ready to grill.

     Leave them on the grill until all of the juices run clear and the meat is cooked through.

     For the rice, follow the instructions on the package. For mine, all I had to do was slightly open the bag and microwave for 90 seconds.

Conclusions

     Completely honest, I wouldn't mind eating these again tomorrow for lunch, and dinner, and again right now. These were the perfect blend of sweet and spicy and I should have made more because everyone was clamoring for more. I would recommend these to anyone, and knowing that you can make them in the oven too makes these even more appealing, because you don't have to have a grill to make them.

     The Brown Sugar caramelized beautifully, and paired off with the Chili Powder beautifully. Out of all of the meals I've made this summer, this one is my favorite. And it's surprisingly simple and easy to make!

     I think I'm in love.

Enjoy!

Original Recipe by DiaryOfARecipeAddict.blogspot.com

Louisiana Chicken Pasta

     Hey y'all, sorry that it's been a few days, but I'm back! Tonight, I decided to take on one of the greatest recipes that I've ever gotten at a restaurant... Louisiana Chicken Pasta! Let's go!

Ingredients - Sauce

1. 1 tbsp Butter
2. 1 small Red Bell Pepper diced (optional)
3. 1 small Yellow Bell Pepper diced(optional)
4. 3/4 small Onion (the original calls for red onion but I didn't have any on hand) (optional)
5. 3 Garlic cloves minced
6. 1 tsp Crushed Red Pepper Flakes (I would suggest using 1/2 or 3/4 tsp instead, because it gives a LOT of heat)
7. 1 1/4 pints Heavy Whipping Cream
8. 1 cup Chicken Broth
9. 4 tbsp Fresh Basil thinly sliced
10. 1 cup Grated Parmesan Cheese
11. 1 cup mushrooms (optional)
12. Salt and Pepper

Prep Time: 10 Minutes

Cook Time: until done as desired

Servings: 6

Recipe
     To begin, I diced my Red and Yellow Bell Peppers and my Onion. Then I melted my butter in a skillet and added the Red and Yellow Bell Peppers and Onion to the Butter, and cooked the vegetables until they were crisp.

     After the vegetables were ready, I added the Garlic and Crushed Red Pepper and sautéed the mixture for around two minutes.

     Then, I added the Heavy Whipping Cream and Chicken Broth and let it simmer for 5 minutes. After, I added the Basil and the Parmesan Cheese to the mix and seasoned with Salt and Pepper, letting it sit and reduce while I made the Chicken and Pasta.

Ingredients - Chicken

1. 4 tbsp Vegetable Oil
2. 5 Chicken Breasts
3. 1/4 cup Parmesan Cheese
4. 1 cup Milk
5. 3/4 cup Breadcrumbs
6. 2 tbsp Flour

Prep Time: 10 minutes

Cook Time: until golden and crisp on outside and no longer pink on inside, juices run clear

Recipe

     After I finished cleaning the Chicken, I pounded it until it was a half inch to an inch thick. I should have pounded it until it was only a quarter inch thick, but I don't have a mallet and had to use the back of a spoon and it was difficult. After I had the Chicken flattened, I put the Parmesan Cheese, Breadcrumbs, and Flour on a plate and mixed it, and poured the Milk into a large bowl. Next I pressed the Chicken into the breading mix, dipped it in the Milk, and repressed it in the breading mix.

     Then I poured the oil into a skillet and put the Chicken into the skillet to make the breading crispy. After the breading was crisp, I put them into the oven at 350°F for around forty minutes to cook the insides.

Ingredients - Pasta

1. 1 package (12 oz) Bow-Tie Pasta
2. Salt
3. 1 quart Water

Recipe

    Just follow the instructions on the package, cooking the pasta until the pasta is firm but tender.

Conclusions

     I didn't let the sauce reduce enough, when I served it, it was still soupy and not thick and creamy like it was supposed to be, and my vegetables weren't cooked all of the way through. The Chicken, although thick, was delicious and the breading was crunchy and had a nice texture. This is definitely a dish that I'm going to make again in the future. I hope that you guys enjoy this copycat recipe as much as we did.

     Keep on cooking! Sorry It's been so long since the last post!

Enjoy!

Original Recipe by Food.com

Baked Garlic Parmesan Chicken

     Welcome back to A Home-Made Summer. We're doing something different today, and instead of making dinner tonight, I made a large lunch. We're having Baked Parmesan Chicken, Pasta, and Strawberry Spinach Salad.

     Let's Begin!

Ingredients - Baked Garlic Parmesan Chicken

1. 2 tbsp Olive Oil
2. 1 clove Garlic minced
3. 1 cup Bread Crumbs
4. 2/3 cup Parmesan Cheese shredded
5. 1 tsp fresh Basil
6. 1/4 tsp ground Black Pepper
7. 4 Chicken Breasts
8. Salt
9. Angel Hair Pasta

Prep Time: 10 minutes

Cook Time: 45 minutes or until no longer pink and juices run clear

Servings: 4 

Recipe
     First off, I always clean the Chicken, when working with Chicken, and then I seasoned the Chicken with Salt and Pepper. Also, preheat your oven to 350°F. Next I prepared the Bread Crumbs, by taking four pieces of dark toast and chopping it up into a fine powder. Then I took the Olive Oil and the minced Garlic, and mixed it together in a bowl that was big enough to fit a Breast. After this, I took the Bread Crumbs, Parmesan, Basil, and Black Pepper and mixed them on a plate to bread the Chicken with.

     At this point, I took a 9 x 13 inch baking dish, and used Pam cooking spray to grease it. Now I breaded the Chicken. To do this, I lightly dipped the Chicken Breasts in the Oil/Garlic mixture and then pressed them into the breading, until they were evenly breaded all around. Then I placed them into the baking dish, poured the rest of the breading over the top, and put them into the oven.

     For the Pasta, I just followed the instructions on the box, and warmed up already made pizza sauce.

Ingredients - Strawberry Spinach Salad

1. Blueberries
2. Red Onion
3. Strawberries
4. Feta Cheese
5. Spinach

Recipe

     I cut the Spinach into bite size pieces. Then I topped the salad with whole Blueberries, sliced Strawberries, and small slices of Red Onion. Finally I sprinkled Feta Cheese over the salad. You can mix the salad or leave it in layers, however you want it.

Conclusion

     Although our Pasta got slightly overcooked and watery, the Chicken was great and the Salad was great as well. Although it wasn't a family favorite, we enjoyed the Chicken, and because it is so quick to prepare, it will allow us a change in pace from plain-old baked Chicken. This would be an easy meal to turn into a single or two person dish, just cut down on the breading amount. I definitely enjoyed the Chicken flavors, and would definitely recommend it.

     Enjoy!

Original Recipe by KitchMe.com

Sausage and Pepperoni Pizza Twist

     Hey y'all! Tonight we're making Sausage and Pepperoni Pizza Twist tonight. It's a great take on Pizza, and you can add different meats, if that's what you're into. It's an oldie, but it's a goodie.
     Let's cook.

Ingredients

1. 1 package Pepperoni slices
2. 1 can pitted ripe olives, drained and chopped (Optional)
3. 2 tbsp Parsley
4. 1/2 cup Shredded Cheese
5. 2 tbsp Flour
6. 1 Garlic clove, minced
7. 2 packages Pillsbury French Bread Dough
8. 1 egg (Optional for browning)
9. 1 tsp Italian Seasoning 
10. 2 tbsp parmesan cheese (Optional)
11. 1 can Pizza Sauce, warmed (Optional)
12. 1/2 package Jimmy Dean Regular Sausage (Optional) 

Prep Time: 20 minutes

Cook Time: 30 minutes or until golden brown

Servings: 8

Recipe

     Before I began, I thawed and cooked the Sausage until it was well done. Then, I preheated my oven to 375°F. Next, I diced the Pepperonis (this is also where you would chop the olives and add them to the bowl) and put them in a bowl. Then I added the Parsley, Shredded Cheese, Flour, Sausage, and Garlic to the bowl and mixed it.

     Now for the French Loaf. I put it on a dark, nonstick pan, and cut down about halfway into the Loaf, and rolled them out so that they were somewhat flat, but had a depression in them.

     Next, I filled the indents with the mixture I prepared earlier, leaving space in the sides to roll the Loafs up with.

     Now, I folded the edges up and around the mixture, and turned the seams towards the pans to prevent the dough from splitting.

     The reason I didn't twist the bread, despite the twist being where the name comes from, is because leaving it untwisted is more practical, as the bread cooks more evenly, and it is easier to cut and pull apart. Lastly, at this point, if you choose to use the egg, mix it with the Italian Seasoning, and baste the Pizza Twists. If you chose, like I did, to skip the egg, sprinkle Italian Seasoning over the Twists and then cover with more Shredded Cheese and/or parmesan, as desired. Cover with foil, and place in oven for 30 - 32 minutes, or until golden brown.
     Serve with warmed Pizza Sauce.

Conclusion
     Like always, the Pizza Twist turned out great. This was also the first time that we added Sausage to the Twist, but it turned out great. You can add any meats or cheeses or fillings that you want. This is a great appetizer, if you make half of the recipe, or are hosting a large party, and it makes a great dinner.
     I hope you enjoy this recipe as much as we do!
Enjoy!

Original Recipe by The Pampered Chef

Breakfast for Dinner

     Hey guys! And welcome to night three. Tonight we're going to make a favorite for my family; Breakfast for Dinner.

     It's a pretty simple dish, depending on what breakfast foods you choose to make. As for my family, we're going to have Chocolate Chip Pancakes, Sausage, Crescent Rolls, and Scrambled Eggs. Let's get started.




Ingredients - Chocolate Chip Pancakes

1. 1 Egg
2. 1 cup Flour
3. 2 tbsp Baking Powder
4. 2 tbsp Sugar
5. 1/2 tsp Salt
6. 1 cup Milk
7. 2 tbsp Vegetable Oil
8. Chocolate Chips 

Prep Time: 10 minutes

Cook Time: 5 minutes or until golden brown

Servings: 4

Recipe

     To begin, I combined the Flour, Baking Powder, Sugar, and Salt then mixed them together.

     Then I added the Milk, Vegetable Oil, and the Egg. 

     Finally I whisked the ingredients together until the mixture was smooth. At this point, I poured my pancakes on the griddle, adding Chocolate Chips to the pancakes, and cooked them until golden brown (You can add blueberries, nuts, or other toppings aside from Chocolate Chips, or remove the topping all together if you desire).

Ingredients - Scrambled Eggs

1. 1/8 of an Onion minced
2. 5 Eggs
3. 1/4 cup Milk
4. Shredded Cheese
5. Salt and Pepper

Prep Time: 5 minutes
Cook Time: Until Done as Desired
Serves: 4

Recipe
     First I cracked the Eggs in a bowl and then added the Milk and minced Onion.

     Next I mixed well for a smooth consistency and added it to a pan to cook.

     As the Eggs cooked, I scrambled them until they were the desired consistency.

     When serving, add Shredded Cheese as well as the Salt and Pepper for flavor.

Ingredients - Sausage

1. Jimmy Dean's Regular Sausage

Prep Time: 5 Minutes

Cook Time: Until Done as Desired

Servings: 4





Recipe
     I followed the directions on the package, making eight Sausage patties.

Ingredients - Crescent Rolls

1. Pillsbury Crescent Rolls

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 4

Recipe

     Again, I followed the instructions on the package, rolling the Crescent Rolls as instructed, and cooked them for around twelve minutes.

Conclusion

     As usual, our Breakfast for Dinner meal turned out amazing. If there are any parts of this meal that you don't like, you can substitute. Bacon for Sausage, Biscuits for Crescent Rolls, Waffles for Pancakes, etc.

     Please leave any suggestions, comments, or concerns below. In the meantime, keep on cooking!

Enjoy!

Original Recipe

Crispy Lemon Chicken Pasta

     Hey folks! It's night two, and tonight we're making Crispy Lemon Chicken Pasta.

Ingredients

1. 8 oz Angel Hair Pasta
2. 1 lb Chicken Breasts
3. Salt
4. Pepper
5. Garlic Salt
6. 1/2 - 3/4 cup Flour
7. 6 tbs Butter
8. 3-4 Garlic Cloves
9. 1 cup Heavy Whipping Cream
10. 2 tbs Lemon Juice (1 Lemon)
11. Lemon Zest
12. 1/2 cup Grated Parmesan Cheese

Prep Time: 10 minutes

Cook Time: 20 minutes or until golden brown

Servings: 4

Recipe

     To begin, I took my Chicken and cut it into small, bite-size pieces and put it into a plastic zip-lock bag for easy seasoning and breading. I added the Salt, Garlic Salt, and Pepper, then worked the bag until the Chicken was well seasoned. I then added the Flour to the bag and repeated the process, until the Chicken was completely covered and breaded.
     To cook the Chicken, I put two tablespoons of Butter in a large skillet, letting it melt until it began to brown. At this point I added the Chicken to the skillet and cooked it until golden brown.

     Now we begin the Angel Hair Pasta. Just follow the instructions on the bag. Personally, I made eight ounces, so I used 3 quarts of water, and let it boil. Once the water was boiling, I added my Angel Hair Pasta and let it cook for around five minutes.

     As soon as all of the Chicken was cooked, I removed it from the skillet, and added the remaining four tablespoons of Butter. When the Butter was all melted, and beginning to have a foam, I minced and added the Garlic to the Butter. After thirty seconds of stirring the Garlic and Butter, I added the Cream. I also juiced and removed zest my Lemon. However, before I added the Lemon Juice, I brought the sauce mixture to a simmer. Once my sauce was simmering, I added the Lemon Juice and the Zest, as well as the Parmesan and stirred until the Parmesan was melted and the sauce was smooth.

     Finally, I plated the Chicken with the Pasta, covering both the Pasta and Chicken with the sauce.

Conclusion
     This Crispy Lemon Chicken Pasta was an instant hit, and I am sure that we will be enjoying this dish for years to come. As it is a pasta, it required no sides, but I do recommend a cold and refreshing drink in case you add slightly too much Garlic Salt or Pepper to your Chicken when seasoning. If I had added just slightly less salt, I would have given this dish a ten out of ten, and hope that you will too.
     Please leave comments and suggestions below.
Enjoy!

Original Recipe from KevinandAmanda.com

Caprese Calzones

     Welcome to night one of operation "A Home-Made Summer." Tonight I decided to make Caprese Calzones, two ways.

     Because there are picky eaters in my family, instead of sticking to the original recipe, and making them with just Roma Tomatoes, I decided to make a few with Pepperonis.

Ingredients:

1. 2 Roma Tomatoes
2. Pepperonis (Optional)
3. 4 oz Fresh Mozzarella
4. 1 tube Pillsbury Pizza Dough
5. Fresh Basil

Prep Time: 10 minutes

Cook Time: 10 minutes or until golden brown

Servings: 4

Preheat the oven to 425

Recipe:

     To begin, I rolled out the Pillsbury Pizza Dough until it was around one half centimeter thick, then I cut it into eight equal sections (the original recipe calls for four, but I decided to do eight because it allowed for easier separation between the two types of calzones). Next I diced my Roma Tomatoes and cut up my Pepperonis and layered them on the separate sections, making sure to leave a centimeter of space on each side for easy folding. Following that, I shredded the Mozzarella (the original recipe cubed it, but I figured that shredding it allowed for easier spread of Mozzarella throughout the calzones). Once the Mozzarella was shredded, I cut up about four large Fresh Basil Leaves in big chunks and used about a single leaf per two sections (or one if you only made four sections). 

     After I had everything on my calzones, I folded one end of the calzone over to the other, like a sheet, and pressed all edges together, to prevent any of the filling from falling out. Then I placed them on a dark, non-stick pan, and put them in the oven.

     About ten minutes later, I pulled out the calzones, and let them cool.

Conclusion:

     Although both the Roma Tomato and the Pepperoni calzones tasted great, I would suggest these as an appetizer, or light lunch, rather than as the main dish at dinner. Perhaps if you included sausage or some other meat into the calzones, you could use them as the main dinner course. As for me, I'm going to look for a different calzone recipe to put down in the books.
     Please leave comments and suggestions below.
Enjoy!

Original Recipe from Tablespoon.com ~ Daring Gourmet