This classic meal is a simple & delicious meal to whip up on a weeknight. We eat a lot of chicken dishes, so this is a great alternative. You can find a similar recipe here… I served it with a salad and some warm bread. Overall, it was a very comforting meal for a dreary day. 

Buffalo chicken skewers with a simple wedge salad = amazing. I was inspired to make this by a dish Paula Dean featured on her cooking show. I loved the idea of grilling, but never really had anything to grill on. Enter this amazing contraption that we just purchased for only $14.99. So we decided to try it out last night by making the shish kabobs. The best part is that you probably already have most of the ingredients needed. AND they also make a great appetizer if you have company over. I’m sold.

What You’ll Need:

-2 Boneless Chicken Breasts (or more depending on how much you want to make)
-Celery
-1 Head of Lettuce
-Skewers
-2 or More Pieces of Bacon (we typically use turkey bacon)
-Buffalo Sauce (we love Frank’s Red Hot)
-Blue Cheese Dressing
-Sweet Tomatoes

Directions: 

  Chop the chicken into small chunks. Put in large bowl with a generous amount of the buffalo sauce. Toss with chicken so that it is fully coated. Cover bowl with plastic wrap and place in fridge to marinate. I recommend letting it marinate for 45 minutes to an hour, if you have time. (We were in a hurry so we only did it for 20 minutes, and it was fine). While it is marinating begin grilling the bacon based off the cooking instructions. Then chop/crumble into small pieces and set aside. Next, wash your vegetables and chop the celery into small chunks. Once your chicken is ready skewer a piece of celery, chicken, and tomato onto it. Then grill on medium-low heat for 15-20 minutes, rotating the skewers every few minutes. 

  While the chicken is grilling, wash the iceberg lettuce and cut into wedges. Top with blue cheese dressing, chopped tomatoes, and the bacon pieces. Then just dish and enjoy! 

  This Chicken Parmesan dish is one of my favorite things to make. Growing up breaded chicken was one of my favorite things to eat, so my mom taught me how to make it. I started with those basic instructions and just went from there to create this. I’m sure there are tons of complicated recipes out there but I like to keep things simple. I want people to know that they can actually make this without hours of frustration in the kitchen.

Prep Time: Approx. 10 Minutes
Cook Time: Approx. 30 Minutes
Serves 4

Ingredients:

4 Boneless, Skinless Chicken Breasts
1 - 1 lb Box of Spaghetti or Other Pasta 
2 - 24 oz Jars of your Favorite Spaghetti Sauce
Approx. 3 cups of Italian Breading
2 Eggs
2 Cups of Flour
2 Tablespoons Olive Oil
Fresh Basil, Chopped (Optional)
Approx. 1-2 Tablespoons Grated Parmesan Cheese
¾ Cup Grated Mozzarella Cheese

Directions: Preheat oven to 425 F. Get out a large pot and boil water for the Spaghetti. Pour the two tablespoons of olive oil into a large frying pan and set aside. Crack the two eggs into a bowl and beat. Pour the flower and breading on to two separate large plates. Dip the chicken into the flour, then the egg, then coat in the Italian breading. Once finished, place the four chicken breasts into the oiled frying pan and brown on medium heat for approx. 4-5 minutes on each side.

Once the water comes to a boil, add the spaghetti and cook based off the instructions on your spaghetti package (times may vary). Pour the 2 jars of sauce into a small pan and heat on low.

Once the chicken is ready, place the breasts onto a baking pan. Spoon some of the sauce onto the chicken. Sprinkle with Parmesan cheese and top with mozzarella cheese. Then bake for approximately 15-18 minutes.

Once ready, top your spaghetti with some sauce & serve with the chicken. Sprinkle your chicken & pasta with fresh basil, and enjoy! To kick it up a notch, serve with fresh garlic bread (yum).

Last night Ryan and I had dinner with his parents. We had Bacon Chicken Alfredo (Recipe here) and wine. Nothing brings people together like a great meal! The pasta was delicious - big thanks to Mamma Kirkland for preparing the dish!

                                                           [Mamma Kirkland – Isn’t she cute?]

These eggplant salad toasts never cease to impress me. I made them for the first time several months ago and now I crave them all the time. I think they make for a delicious appetizer, or a great meal when paired with a garden salad (like below). You can find the recipe here.

Five ingredients. Can’t get more simple than that. These asian style lettuce wraps make for a great appetizer or meal. I love making them during the work week, because they are delicious and very quick to whip up. The best part is… after a long day at the office, If I’m too tired to cook, they are easy enough for my husband to make for us! He’s a champ.

Ingredients:

- 1 lb. Ground Chicken (or Turkey)

Directions: Brown the chicken in large pan or wok. Add in scallions (to taste), peanuts, and sauce. Wash the lettuce well. Then cut vertically (make sure to cut it hot dog style!). Separate the lettuce out so you have several wraps to work with. Then spoon the meat concoction onto the wraps and enjoy!

I hope you all had a wonderful new year! It’s been a few days, and I am sorry for my lack of posts. This time of year is always really busy. Anyhow, I am very excited for 2011 and all of the promises it holds. 2010 was a wonderful and challenging year. I learned a lot, lost a lot, and grew a lot. I am truly excited for the possibilities, challenges, and growth that lye ahead.

To start the year on a light note, here is a simple recipe for a tasty salad.

Ingredients:

Salad 

-Spring Salad Mix

-Walnuts

-Goat Cheese

-1 Pear

-Breast of Grilled Chicken (optional)

Dressing

-1/2 Cup Oil

-1/2 Cup Red Wine or Raspberry Vinegar

-1 Tsp Dijon Mustard

-1 Tbs. Sugar

-1/2 tsp oregano

-Salt & Pepper (to taste)

Directions: Mix together desired amount of lettuce and mix with walnuts, pears, and goat cheese. Top with grilled chicken, if desired. In small bowl or container whisk the dressing ingredients together and drizzle onto salad. Enjoy!