3 Packet Crock Pot Country Style Pork Ribs

Such a simple recipe, yet full of flavor. This really couldn't be easier. I used my tried and true 3 packet mixture and the crock pot did the rest. Our ribs were fall apart tender and oh so good! Enjoy!

Ingredients:
3 lbs. country style pork ribs
1 packet pork gravy mix
1 packet Italian dressing mix (I always use Good Seasons brand zesty Italian mix)
1 packet ranch dressing mix (I always use Hidden Valley Ranch brand)
1 cup water

Preparation:
Mix together the water and all three packets. Add ribs to crock pot and then pour seasoning mixture over the top, stir to make sure all the ribs get evenly coated. Cover and cook on low for 8 hours, stirring at the half way point. Serve hot with your favorite sides, you can also use the liquid in the crock pot like gravy.

Skillet Beef Enchiladas

This was a "wingin' it" recipe and it turned out really well. We really enjoyed it, Nate had three servings. I'd say that's a keeper recipe!

Ingredients:
0.75 lbs. lean ground beef
6 medium flour tortillas
1 (16 oz.) can fat free refried beans
1 cup mild taco sauce or red enchilada sauce
1 packet + 1 Tbsp. taco seasoning
shredded cheddar cheese
pico de gallo
sliced black olives
shredded lettuce

Preparation:
Preheat oven to 350 degrees F. In a small pot heat refried beans with 1 Tbsp. taco seasoning. Keep warm. Cook and crumble ground beef in a medium sized, oven safe skillet, add in taco seasoning packet plus water it requires and finish according to packet directions. Once finished cooking remove beef from skillet. Turn heat off and assemble enchilada stack in skillet. Start by pouring some sauce into the bottom of skillet. Top with 2 flour tortillas. Spread half the refried beans over the tortillas. Top that with half the meat mixture and then some shredded cheese. Repeat again with 2 flour tortillas, beans, meat, and then cheese. Finally add the last two remaining tortillas, top with remaining sauce and lastly some shredded cheese. Bake uncovered in a 350 degree F oven for about 10-15 minutes or until cheesy is all melted and sauce is bubbly. Serve pieces topped with shredded lettuce, sliced black olives, and some pico de gallo. Enjoy!

Navajo Tacos

We've been wanting to try these tacos for a while now. I finally got around to making them. There are a lot of versions floating around on the web, but this is how I made ours. We sure enjoyed them and hopefully you do too!


Ingredients:
1 lb. lean ground beef
1 (16 oz.) can fat free refried beans
8 oz. tomato sauce
1 envelope + 1 Tbsp. taco seasoning (Nate likes the Taco Bell brand)
1/2 cup water
1 green bell pepper, diced
1/2 medium yellow onion, diced
thawed Rhodes dinner rolls (2 per Navajo taco)
vegetable or canola oil for frying
shredded cheese
toppings of your choice, salsa, shredded lettuce, sour cream, etc.


Preparation:
In a large skillet brown and crumble ground beef, halfway through cooking add the diced pepper and onion. Once beef is cooked add the envelope of taco seasoning and water. Reduce heat to medium and allow water to and seasoning to be absorbed. Then add the beans, tomato sauce, and 1 Tbsp. taco seasoning. Mix thoroughly and cook 'til hot. Reduce heat to low and keep mixture hot while you cook the rolls. Heat oil in a skillet to 375 degrees F. Take the thawed rolls and combine two together into a large ball, then roll out flat into a circle. Repeat with remaining rolls. Fry each dough circle in the oil until golden brown on both sides, flipping once. Remove from oil and place on a paper towel lined plate. To serve, place fried dough on a plate and top with desired amount of the hot meat mixture and garnish with shredded cheese and toppings of your choice. Enjoy!

Menu for February 22-28

Long time no post! Sorry, life has been busy, but I'm back now with a weekly menu for you. Some old favorites and a new recipe to try too. Hope this gives you some inspiration. Enjoy!

Sunday, February 22nd
Fish Tacos with Pico de Gallo and Salsa Rice

Monday, February 23rd
Turkey French Dip Sandwiches with Salad

Tuesday, February 24th
Breakfast for Dinner - Pancakes and Bacon

Wednesday, February 25th
Smoky Marinated Chicken Kabobs with Fancy Dinner Rolls and Salad

Thursday, February 26th
Navajo Tacos (new)

Friday, February 27th
Savory Marinated Pork Tenderloin with Yellow Rice and Green Beans

Saturday, February 28th
Date Night at Chin Wah (our favorite Chinese restaurant)

Garlic Bread Christmas Tree Pull Apart

Anytime we have Italian food for dinner, Nate wants some sort of bread. I had some Rhode's rolls in the freezer so I used them to make this bread concoction last night.

Ingredients:
16 Rhode's rolls
2-3 Tbsp. butter, melted
garlic bread seasoning

Preparation:
Line a baking sheet with tin foil. Spray with a little bit of non-stick spray. Lay out the rolls in a Christmas tree shape. One for the trunk, then a row of 5, then a row of 4, then a row of 3, then a row of 2, and then one for the top. Don't place the rolls right next to each other, leave a little room between to allow for rising. Cover with some saran wrap that you've sprayed with a little non-stick spray so it doesn't stick to the top of the rolls. Let rise for 3-4 hours. Once risen, brush with melted butter and sprinkle with garlic bread seasoning. Bake in a 350 degree F oven for 15-20 minutes or until golden brown. Enjoy warm!

Skillet Chicken Parmesan

Nate said he was in the mood for pasta last night which never happens! So we changed the menu plan to accommodate. I saw this idea over at Mel's Kitchen Cafe, my favorite recipe blog. I hardly changed her recipe at all. We really enjoyed dinner and definitely think this recipe is a keeper.

Ingredients:
2 boneless, skinless chicken breasts, cut in half lengthwise to make 4 thinner chicken cutlets
2 cloves garlic, finely minced
28-ounce can crushed tomatoes
14.5-ounce can diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese, divided
Salt and pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
1 cup shredded mozzarella cheese
Hot spaghetti noodles for serving

Preparation:
In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.
In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.
Uncover the skillet, sprinkle the mozzarella cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
Serve over hot spaghetti noodles, if desired.

Rio Grande Quesadillas

We love Mexican food at our house. It makes an appearance at least weekly on our dinner table. Nate would have it multiple times a week if I let him! I have had this little recipe saved forever and we finally tried it last night. It's a cinch to make, and they are super yummy and filling. I saw the idea over at Taste and Tell. Enjoy!

Ingredients:
2 boneless skinless chicken breasts, seasoned with our favorite Mexican rub*, cooked and shredded
6 flour tortillas
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
green onions
shredded cheese
chopped cilantro, optional

Preparation:
In a medium sauce pot heat the refried beans over medium heat. Stir in 1 Tbsp. of taco seasoning. Once heated through, add the shredded chicken and cook until nice and hot. Spread the chicken/bean mixture over half of a tortilla, sprinkle cheese over the top, then top that with green onions and cilantro if you want. Fold the tortilla in half. Repeat with remaining tortillas. To cook, place a quesadilla in a skillet prepared with non-stick spray over medium heat. Cook until golden brown and then flip and repeat on the remaining side. Quesadilla is done when golden brown and the cheese is nice and gooey. Serve immediately with sour cream and salsa.

*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Breakfast Crunchwraps

This is a copy cat version of a dish Taco Bell makes. You layer a hashbrown patty, scrambled eggs, bacon, and some shredded cheese inside a flour tortilla. I'm not sure how close these are to the originals, but we really enjoyed them. This recipe makes 4.

Ingredients:
4 large flour tortillas
6 eggs
8 small hashbrown patties
6 slices of bacon
shredded cheese, optional
salt and pepper

Preparation:
You want to cook all your ingredients. Scramble the eggs with some salt and pepper, cook and crumble the bacon, and cook the hashbrown patties until nice and crisp. Microwave the flour tortillas for 20 seconds or until nice and soft and pliable. Then in the middle of the tortilla, place the hashbrown patties right next to each other. If you have large hashbrown patties, you will only need one. then layer on some scrambled eggs, then bacon and some shredded cheese. Carefully fold the edges of the tortilla up and around the center so you have a little packet. In a skillet prepared with non-stick spray, over medium heat, place the crunchwrap seam side down and grill for a few minutes until golden brown and then flip and repeat on the other side. Serve hot with taco sauce, salsa, or ketchup, your choice!

Weekly Menu for Sunday, December 7 - Saturday, December 13

Nate and I had such a busy past few weeks. I still menu planned, but I mainly made family favorites, didn't try a lot of new recipes. Now we're back into a routine and dinners are happening more regularly. Here's what I've got cooking for the next week.

Sunday, December 7
Homemade Breakfast Crunchwraps with Orange Slices
This is going to be a copy cat version of a dish Taco Bell makes. I'm going to layer a hashbrown patty, scrambled eggs, bacon, and some shredded cheese inside a flour tortilla.

Monday, December 8
Rio Grande Quesadillas with Salad

Tuesday, December 9
Asiago Focaccia Turkey Sandwiches with Chips

Wednesday, December 10
Meatloaf and Salad

Thursday, December 11
Cornflake Crusted Baked Chicken with Yellow Rice and Green Beans

Friday, December 12
Spaghetti and Meatballs with Garlic Bread Christmas Tree Pull Apart (something I made up in my head that I'm looking forward to trying) and Salad

Saturday, December 13
Date Night!

Baked Fajita Sliders

I threw out my back last week and haven't been doing my cooking. My cute husband has stepped up and been cooking for us. Last night he made these fajita sliders from Picky Palate and we really enjoyed them. Definitely a keeper recipe.

Ingredients:
1 lb. lean ground beef
1 packet of taco or fajita seasoning
1 onion, julienned
1 green or red pepper, julienned
small rolls
shredded cheese
salsa/taco sauce

Preparation:
Preheat oven to 350 degrees F and spray an 8x8 inch baking dish lightly with non stick cooking spray. Place ground beef and seasoning into a large mixing bowl, stirring to combine. Transfer beef to prepared baking dish and press down evenly into dish. Bake for about 20 minutes, or until baked through. Remove and drain grease if necessary. While burgers are baking, heat a little olive oil into a large skillet over medium heat. Add sliced onions and bell peppers, stirring until softened. Takes about 5-7 minutes, stirring often.
Split rolls and layer with a burger, onions and peppers, then shredded cheese, and salsa or taco sauce. Serve warm.

White Chocolate Cream Pie

Since it's an off year for Thanksgiving with my in-laws, they decided to do a Pre-Thanksgiving where we could all get together before the holiday. Today was our Pre-Thanksgiving and Nate and I were in charge of bringing a pie and the stuffing. I'm grateful we had an easier assignment because I have an awful cold. Anyway, I asked Nate what kind of pie he wanted me to make, and this is what he requested. I found the idea over at The Stir. Nate really enjoyed it and it's something we'll definitely make again.

Ingredients:
8 oz. white chocolate, finely chopped
8 oz. cream cheese at room temperature
1/4 cup granulated sugar
1 tsp. vanilla
1/3 cup sour cream
1/2 cup heavy cream
1 graham cracker crust

Preparation:
Melt the chocolate over a double boiler. Remove from heat just before it's completely melted; stir to melt completely. Beat together the cream cheese, sugar, and vanilla until it's smooth. Next, add the chocolate and beat that in, then beat in the sour cream. In a separate bowl, whip the heavy cream until firm. Then add the whipped cream to the bowl with the chocolate filling and gently fold it in. Add the filling into the graham cracker crust. Sprinkle chocolate shavings over the top. Refrigerate at least 2 hours before serving. Enjoy!

Hoping to Adopt!!!

My husband Nathan and I are now officially approved to adopt. We are so excited! Please take a moment to read our profile and feel free to pass it along to anyone and everyone. The more people who know we're adopting, the better chance we have of getting matched.
Nate and Kim Adoption Profile

Oreo Ice Cream Tartlets

Instead of the traditional cake and ice cream, I made these ice cream tartlets for Nate's birthday. We had family come over last night to celebrate Nate and this is what I served. I doubled the recipe and got 24 tartlets. I saw the idea over at Kraft. Enjoy!

Ingredients:
24 Oreo cookies, finely crushed (about 2 cups)
2 Tbsp. butter, melted
3 cups cookies 'n cream ice cream, softened
thawed whipped topping
12 mini Oreo cookies

Preparation:
Mix together the cookie crumbs and the butter. Scoop about 1/4 cup of softened ice cream into each of your 12 cupcake liners in your muffin tin. Top each one with 1 1/2 Tbsp. of the Oreo crumb mixture and press into the ice cream. Freeze for 3-4 hours or until firm. Take the tarts out of the muffin tin and remove the paper liners. Flip them so they are crumb side down on the plate, top with a small dollop of whipped topping and a mini oreo. Serve immediately.

Cinnamon Rolls with Maple Cream Cheese Frosting

Nate loves homemade cinnamon rolls. They are his all-time favorite. I'm a bad wife and have never made them for him. They just always seemed so daunting. I do not feel comfortable with yeast breads. That being said, these cinnamon rolls turned out perfectly! I got the recipe from my favorite food blog, Mel's Kitchen Cafe. She does an awesome job of breaking down the recipe into step by step photos and makes it totally doable. Nate loved these cinnamon rolls and the frosting too. I'll never make another cinnamon roll recipe, this is it baby! So go check out her recipe and make these soon.

Copy Cat Costa Vida Nachos

Nate is a big fan of the nachos from a local restaurant Costa Vida. It's what he orders every time we go there. Since he enjoys them so much, I figured I could make our own version at home. They turned out really really well. We both loved them and they taste just like the restaurant version, but I think even better. Costa Vida serves them in metal tins and I did the same. I just used disposable round cake tins and it worked perfectly. Make these soon, I know you'll like them.

Ingredients:
2 boneless, skinless chicken breasts
our favorite Mexican rub*
olive oil
tortilla chips
pico de gallo
shredded cheese
black beans (optional)
sour cream (optional)
guacamole (optional)

Preparation:
Rub a little olive oil over the chicken breasts and then season with the Mexican rub. Bake chicken at 400 degrees F for 30-35 minutes or until chicken is cooked through. Let chicken rest for 10 minutes and then shred. To assemble the nachos put a layer of tortilla chips in the bottom of a disposable round cake tin, then spread a layer of chicken (and black beans if you want) on top of the chips and finally some cheese. Repeat chips, chicken, and cheese. Place nachos in a 400 degree F oven for about 10 minutes or until cheese is thoroughly melted. Immediately top with pico de gallo and any other desired toppings and serve hot. Enjoy!


*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Loaded Nacho Dip

Yum! This was perfect. We both really enjoyed this dip. I have this recipe saved for at least two years. I wish I hadn't waited so long to make it! This is definitely a keeper dish and one we'll make again and again. This is hearty enough to serve as a meal, which is what how we ate it, but fun enough to be a filling appetizer too. I saw the idea over at Eclectic Recipes and just adapted it to our preferences.

Ingredients:
1/2 - 3/4 lb. taco seasoned ground beef, cooked and crumbled (just depends on how beefy you want it)
1 (16 oz.) can refried beans (we used fat free)
3 Tbsp. taco sauce
1 (15 oz.) jar Tostito's brand salsa con queso
pico de gallo
shredded lettuce
sliced olives

Preparation:
Heat refried beans and taco sauce in a sauce pot over medium heat. While they're warming, also heat up your ground beef and queso. You want all three things to be piping hot. Once hot, get an 8x8" dish and spread hot refried beans over the bottom. Top that with queso. We didn't use the whole jar of queso, maybe 2/3 of the jar. Top the cheese sauce with your ground beef mixture. Shredded lettuce goes next, then the pico de gallo, and finally sliced olives. Serve immediately, and enjoy with your favorite tortilla chips! It's as easy as that!

Weekly Menu for Sunday, October 26 - Saturday, November 1

Here's our menu for the upcoming week. Like usual I've got a few new things planned and I've also got some Halloween favorites too.

Sunday, October 26
Chicken BLT Sandwiches (something new I've dreamed up) with Salad

Monday, October 27
Sloppy Joe Jack O'Lanterns with Salad

Tuesday, October 28
Copy Cat Costa Vida Chicken Nachos - Nate loves Costa Vida's nachos, so I'm going to to attempt an at-home version, think seasoned, shredded chicken with pico de gallo, gooey melted cheese, and chips

Wednesday, October 29
Lasagna (I'll post my version) with Green Beans

Thursday, October 30
3 Packet Crock Pot Chicken with Rice Pilaf and Corn

Friday, October 31
Halloween! We are going over to party with Nate's family and we're bringing Halloween Slush Punch

Saturday, November 1
Date Night

Rice Pilaf

This dish is so so good! As soon as we tasted it, both Nate and I knew it was an instant favorite. In fact, this side dish may make another appearance on the table next week, and I rarely make the same thing inside the same month! So good. I saw this idea over at Allrecipes and it is delicious. The only change I made was to add some salt. I served this alongside some island chicken kabobs and it was perfect. Make this soon!

Ingredients:
2 Tbsp. butter
1/2 cup Orzo pasta
1/2 cup uncooked white rice (I use basmati)
1 small yellow onion, diced
2 cloves garlic, minced
2 cups chicken broth (I use low-sodium)
1/4 tsp. Lawry's seasoned salt (optional, depends on your preference)

Preparation:
In a skillet (one that has a good fitting lid), melt the butter over medium heat. Once melted add the orzo pasta, stir and cook until golden brown. Add diced onion, stir and cook until translucent and softened, about 4-5 minutes. Next add the garlic, mix well and cook mixture for an additional minute. Now add the rice and chicken broth. Stir and bring to a boil. Reduce heat, cover, and let simmer for 20-25 minutes or until liquid is absorbed and the mixture is tender. After cooking, remove from heat and let stand, covered, for 5 minutes before fluffing. Serve hot and enjoy! This makes 4 servings.

Weekly Menu for Sunday, October 12 - Saturday, October 18

It's been a while since I've posted a weekly menu. I've got some favorites I'm making as well as some new recipes to try so I thought I'd share.

Sunday, October 12
Beefy Queso Enchilada Cups with Salad and Corn

Monday, October 13
Grilled Island Chicken Kabobs minus the pineapple (new) with Easy Rice Pilaf (new) and Green Beans

Tuesday, October 14
Pasta with Nate's Homemade Spaghetti Sauce, Mini Garlic Monkey Breads, and Salad

Wednesday, October 15
Potato Soup with Cornbread

Thursday, October 16
Chicken Lettuce Wrap Rice Bowls (new)

Friday, October 17
Grilled Cheese and Chicken Noodle Soup

Saturday, October 18
Date Night!

All Purpose Marinade

You know how we love our marinades. This is another great one from Plain Chicken. We grilled chicken kabobs that had been marinated, but I think that pork chops would also be great in the marinade.

Ingredients:
2-4 boneless, skinless chicken breasts (or you could use pork chops)
1/3 cup low-sodium soy sauce
1/3 cup Worcestershire sauce
1/3 cup olive oil
1 tsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. lemon juice

Preparation:
Whisk together all the ingredients minus the meat. Combine well. Place meat in gallon size ziploc bag and pour marinade over it. Place in a dish in case of leaks, and marinate in the refrigerator 4-6 hours. Cook meat as desired, I recommend grilling.

Queso Dip

Yesterday we got together with Nate's family for Sunday dinner. We had taco salad. One of Nate's brothers asked if I'd make some queso for the meal. After searching online for some inspiration, this is what I came up with. Just wish I had remembered to take a picture!

Ingredients:
1 (32 oz.) package Velveeta
1 small yellow onion, diced
1 green bell pepper, diced
1 clove garlic, mined
1 can Rotel tomatoes (I used mild)
1 1/3 cup milk
1 Tbsp. butter
2 Tbsp. taco seasoning
1/2 tsp. cumin
1/2 tsp. oregano
1 Tbsp. Worcestershire sauce

Preparation:
In a medium skillet, melt butter over medium heat. Once melted, add bell pepper and onion. Sautee for a few minutes until softened, about 5 minutes. Then add garlic and sautee for one minute. Next add cumin and oregano and cook for another minute. Then pour in Rotel tomatoes and taco seasoning, mix well. Reduce heat to low and let simmer for a few minutes. While it's simmering, cut your Velveeta into cubes. Add Velveeta cubes to your crock pot and the pour in the vegetable mixture. Cook on low heat, stirring occasionally until Velveeta is completely melted. Once it's all melted add the milk and stir until milk is incorporated. If you like a thicker consistency add less milk and add more milk for a thinner consistency. Keep on low heat until ready to serve, stirring occasionally.

Chicken Fajita Casserole

Nate loved this dinner and requested it make repeat appearances on the dinner table. It really does taste just like chicken fajitas. I saw the idea over at Poofy Cheeks. Enjoy!

Ingredients:
2 large boneless, skinless chicken breasts
green pepper, diced
small yellow onion, diced
1 Tbsp. butter
3 8" flour tortillas
shredded cheddar cheese
your favorite salsa


Season and bake your chicken breasts. I use this rub when I make Mexican chicken:

2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and bake your chicken at 400 degrees F for about 30-35 minutes or until cooked through. Once your chicken is cooked, let it rest for 10 minutes and then shred it.

In a skillet, melt the tablespoon of butter over medium heat. Once melted, add the diced pepper and onion and sautee until vegetables have softened, about 3-5 minutes. Once finished, set aside. Lightly grease an 8x8" glass baking dish with non-stick spray. Layer a flour tortilla into the bottom of the dish. Top the tortilla with the shredded chicken and some shredded cheese. Place a flour tortilla on top. Now spoon the sauteed vegetables over the top of tortilla. Then add some salsa over top of the vegetables. Place a tortilla on top and then sprinkle cheese over the top of the tortilla. Bake at 350 degrees F for 15-20 minutes or until cheese is nice and melted. Serve hot with any desired toppings like sour cream or hot sauce and enjoy!

Dr. Pepper Chicken

This chicken was so good! I was worried about it being too sweet with the soda and brown sugar, but it wasn't. We'll definitely be making this again and again. I saw this idea over at Just Us Four.

Ingredients:
4-6 boneless, skinless chicken breasts
16 oz. Dr. Pepper soda
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup lime juice
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
3 cloves garlic, minced
2 Tbsp. dried minced onion flakes

Preparation:
Combine all ingredients except the chicken and whisk well to mix. Add the marinade into a gallon size ziploc bag and then add the chicken. Squish out all the air and then seal. Place the bag in a dish in case of leaks, and refrigerate for 4 hours. Once it's done marinating, heat up your grill and cook until chicken is 165 degrees F in the center or cooked through. Enjoy!

Grilled Sriracha Ranch Chicken Skewers

My husband is such a fan of sriracha. He loves the stuff and puts it on everything. He even keeps a bottle of it at my mom's house and his parents' house. When I saw this idea over at Plain Chicken, I knew it would be a big hit with him. We both really enjoyed this chicken. I'm not a huge fan of spice and they had just the right amount of heat for me, if you love spice I would up the amount of sriracha a bit. These will definitely be made again and again at our house. Enjoy!

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup prepared ranch dressing
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. sriracha hot sauce (you can find it in the Asian aisle of your local grocery store)
1/2 tsp. Lawry's seasoned salt
1/4 tsp. pepper
1 tsp. lemon juice
1/2 Tbsp. white sugar

Preparation:
Whisk together all the ingredients except the chicken, combine well. In a gallon size ziploc bag add the chicken and marinade mixture. Squish all the air out and seal bag. Place bag in a large tupperware dish in case of leaks. Place in refrigerator and let marinate for 8 hours. After marinating cut chicken into 1" cubes and thread onto metal skewers or wooden skewers that have been soaked in water at least 30 minutes. Grill skewers over medium-high heat until juices run clear and chicken is cooked through. Serve hot!

Grilled Potato Planks

First of all, a happy anniversary to my sweet husband! Love you Nate! Last night to celebrate our anniversary we made one of our favorite entrees. We made The Best Garlic Steak and I decided on these potatoes as a side dish. They turned out really good. Before we were done eating Nate requested they be made again! Nate loved the crisp exterior and the soft interior, he said they reminded him of a giant french fry. They are so simple to prepare too! I saw the idea over at Real Mom Kitchen, we just adjusted the seasonings to our preference.

Ingredients:
2 medium russet potatoes, scrubbed clean
1 1/2 Tbsp. vegetable oil
kosher salt to taste
A1 brand garlic and herb seasoning to taste

Preparation:
Cut clean potatoes lengthwise into 1/4" planks. I recommend using a mandolin but a sharp knife works too. Stick the potatoes in a gallon size ziploc bag and add oil. Seal bag and toss potatoes to coat. Then add the seasonings to the potatoes and again seal bag and toss to evenly coat. To cook, place the oiled and seasoned potato planks right on the grill heated to medium-high heat. Grill for about 5 minutes a side. You want the potatoes to be slightly crisp on the outside and tender on the inside when pierced with a fork. Serve immediately with your favorite dipping sauce and enjoy! Serves 2-3.