I’m just so stinkin’ excited to share my latest bargain with y’all. I can hardly stand it. Last week I was minding my business, scrolling down my Facebook page when I saw a post from Laurie, The Passionate Penny Pincher. (she uses coupons and shops sale ads and passes on the information to help others to budget their money.) Anyway back to my cookware. It was for a 10 piece set by Rachael Ray and the price was…Wait for it…$28! (I KNOW!) The only stipulation was that you had to pick it up from Wal-Mart in their Site to Store department. I jumped right on that little deal, let me tell ya and I couldn’t be happier.
I have been wanting to purchase a new set of cookware for some time now and although I’d have preferred to have them in RED! (Red is my signature color.) I am very excited about my purchase. I have Rachael’s 2-piece Everyday Pan Set that I bought around Christmas time on QVC (for way more than $28.) So I knew that it would be the best quality. Now to try these puppies out!
Today I’m sharing a Pioneer Woman ~ Ree Drummond recipe with you. It’s her Bowtie Chicken Alfredo recipe. Ree and Rachael are friends at The Food Network. I saw them together on the Thanksgiving Special last year. But that’s not why I am making this recipe. I’m making this recipe because I’ve tried it before and it’s divine and because Ree likes to cook with wine. She is from Oklahoma you know, and I used to live in Tishomingo, Oklahoma, so we were the same as neighbors. Oklahoma is OK, well except when OU plays against a Texas team in sports. Then I have to root for the Texas team. Because, you can take the girl out of Texas but you can’t take Texas out of the girl! Oh sorry, I started dancing around that bush again guess I need to get to the point and get to cookin’ LOL.
This is how I made Bowtie Chicken Alfredo:
I hope you’ll try this recipe and let me know what you think of it. Come back to see me soon. Always,
NOTES:This recipe makes about 6 very generous servings. I put the leftovers in my two Temp-Tations 1.25 qt. casserole dishes (I love my Temp-Tations. They have plastic covers and go from freezer to oven to table and are dishwasher safe and I’m not being compensated for saying these things. I just Love, Love, Love it.) and we had two more meals.
SOURCE: The Pioneer Woman~ Ree Drummond.You can find her recipe Here!
I found this recipe on Pinterest or Facebook (I have searched for the original recipe and have yet to find it.) The one link I was able to follow said it was their Go To chicken dinner, thus the name.
Now, I have made it at-least once a month since I first found it. WE LOVE THIS RECIPE! So, I thought I’d share it with you. The original post used green beans for the vegetable. I have used canned Italian green beans (We don’t care for green beans so much. But, if you like ’em by all means use ’em.) zucchini, yellow squash, and even made a smaller version of my Bigmama’s Squash Casserole (recipe soon) on the side. I think the next time I catch fresh asparagus on sale, (if I can remember to grab some) I’m gonna try that sometime too.
I’ve used Market Street’sTexas Tumbler chicken breasts once or twice, but I think plain ole boneless, skinless chicken breast work the best.
New potatoes are good but I usually just have russet potatoes around so that’s what I use. I leave the peels on for us, more nutrition that away, but if you want to peel ’em, go for it. What I’m dancing around the bush again to say is this. The possibilities are limited to your imagination.
That little roll you see on the plate there is one of Christy Jordan’s Southern Plate’s “Ten Minute Rolls” You’ll find the recipe here. Hope you’ll try this recipe soon and that y’all like it as much as we do. I’m gonna go eat now.
GO-TO CHICKEN DINNER
3 large, boneless, skinless chicken breasts
3-4 yellow squash, zucchini or a combination of both, sliced
3-4 small russet potatoes, cut in about 1 inch cubes. I leave the skins on but you could peel them if you’d like.
1 pkg. dry Italian Dressing Mix or 2 T. DIY Italian Dressing Mix (Recipe Below)
1 stick butter
Preheat oven to 350*. Spray 9X13 casserole dish with non-stick cooking spray. Place chicken breasts in the center of the
casserole dish, lengthwise. Place cubed potatoes on one side of the chicken. Place sliced squash, on side of the chicken. Melt the stick of butter in a microwave safe bowl about 1 minute on high power in the microwave. Add the dry
Italian dressing mix to the butter and whisk together til well mixed. Pour the butter/dressing mixture over the chicken,
potatoes and veggies. Cover with foil. Bake for about 1 hour and 15 minutes. So delicious and couldn’t be easier.
DIY ITALIAN DRESSING MIX
1 T. garlic salt
1 T. onion powder
1 T. sugar
2 T. oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. basil
1 T. parsley
1/4 tsp. celery salt
2 tsp. salt
To Make Italian Dressing:
1/4 C white vinegar
2/3 C. vegetable oil
2 T. water
2 T. dry mix
In mixing bowl, combine all dry ingredients.
Store in airtight container
To Make Italian Dressing:
Add all dressing ingredients to jar. Tightly close lid. Shake well
Store in refrigerator.
- Sour Cream Chicken and Potatoes (themonthlylineup.wordpress.com)
- World’s Easiest Chicken Supper (mischiefmanagedalways.wordpress.com)
- Loaded Potato and Buffalo Chicken Casserole (michellesrecipebinder.wordpress.com)
One Friday night a month the Cowboy and I have a date night. We go out 2-steppin’ with his son and daughter in law to a Western Swing band called Jody Nix and The Texas Cowboys. Last Friday was the night and while I was gettin’ all gussied up I had this delicious dish in the oven and some yummy Guacamole My Way was gettin’ all happy in the Fridgidaire for our supper.
Here’s how I did it:
In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over chicken; toss to coat. Put in the refrigerator to marinate 30 minutes to overnight.
When ready to bake, preheat oven to 400* and spray a 13X9 casserole dish with non-stick cooking spray.
This Post is Linked to Brandie’s Weekly WEEKEND POTLUCK Linky Party!
OVEN BAKED CHICKEN FAJITAS
1 lb. boneless skinless chicken breasts, cut into thin strips
2 T. vegetable oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 teaspoon salt
1 (10-1/2 oz.) can diced tomatoes and green chilies, undrained
2 medium onions, cut into thin strips-We like lots of onion
2 medium green peppers, cut into thin strips
12 flour tortillas (6 inches), warmed
Toppings such as: grated cheese, sour cream, and guacamole-if desired.
Prepare a 13X9 baking dish with cooking spray, Place the chicken strips in a gallon sized zippered bag.
In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over
chicken; toss to coat. Put in the refrigerator to marinate 30 min. to overnight.
When ready to bake, place marinated chicken strips in the greased baking dish. Add tomatoes with green chilies, onion and bell peppers to the dish and stir to combine. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Serve on tortillas; with desired toppings.
Yield: 6 servings.
Source: Recipe adapted from a recipe I found on Facebook. This one I found at Life in the Lofthouse fits what I have written in my notes the best.