Newness.

I finally got my computer back, which means...more blogging! 

(Hopefully.)

2 new things today.

1. I got this cute new table (well, it's new to me but not new new.) I am in love with it. Except I don't really know what all I should put on top of it. It needs more...not just picture frames. Any suggestions?

2. I tried a new recipe today, from Pinterest, of course! I changed it up a little, because of course I'm cooking for myself and not a whole family. This recipe makes enough for about six people, so I cut everything in half, and had leftovers for lunch the next day. The original recipe that I used came from Jamie's blog. (**FYI: My pictures are NO WHERE near as good and appetizing-looking as the pictures on Jamie's site. But even though the food may not look pretty, I promise it tastes good!!)

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

3 large chicken breasts

5 cups corn flakes

3/4 cups flour

1/2 teaspoon salt

1/2 cup milk

6 tablespoons olive oil

1 12oz package farfalle (bowtie) pasta

Sauce:

1 10oz container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)

2 cans cream of chickens soup

1 cup chicken broth

1/2 cup milk

1. In a small food processor, crush the corn flakes into crumbs. (Or you can use the Corn Flakes crumbs pre-made mixture that's sold like bread crumbs.)

2. Mix the salt and flour together.

3. Place the flour, milk and cornflakes into their own separate containers. 

4. Place the chicken into a gallon sized Ziploc bag and pound the meat flat with a mallet.

5. Cut each breast in half (or into strips.)

6. Dredge the chicken in flour. Lay the chicken on a small cookie sheet and place in the freezer for five minutes.

7. Begin cooking the pasta according to package directions.

8. Remove the chicken from the freezer and dredge in the milk, followed by the corn flakes, making sure it is completely coated.

9. Add the olive oil to a hot skillet.

10. Carefully lay each piece of chicken into the hot oil. Sprinkle with a little salt and pepper. Cook over medium-high heat for about 5 minutes, or until the underside is golden-brown. Turn the pieces over. 

11. Cover the pan and reduce the heat to medium. Let the chicken cook about 7 more minutes. 

12. Once the chicken is finished, place them on a plate and cover with tin foil.

13. In the same pan, pour the chicken broth, Philly Cooking Cream, cream of chicken, and milk. Whisk together until the mixture becomes warm and bubbly.

14. Slice your chicken into strips and serve over pasta and sauce.

Hope you enjoy this recipe as much as I did!! :)

Chicken Spaghetti Casserole

Day 1 of not eating out and trying new recipes went pretty good I think! I tried a new recipe called Chicken Spaghetti Casserole last night, and I think it turned out pretty well! I have no clue where I got the original recipe from...it's one I've had written down for a long time and I just finally got around to making it. So, here it is!

Chicken Spaghetti Casserole

1 14oz can of chicken broth

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

1 tsp house seasoning (salt, pepper, garlic salt)

3 1/2 cups chopped chicken, cooked

2 cups shredded sharp white cheddar cheese

1 12oz box angel hair pasta, cooked

3/4 cup bread crumbs

2 tbsp butter, melted

1. Preheat oven to 350*. Spray a 13"x9" baking pan with non-stick cooking spray.

2. In a large bowl, combine broth, soups, sour cream, and house seasoning.

3. Stir in cooked chicken and cheese.

4. Add pasta, tossing gently to coat.

5. Spoon mixture into baking dish.

6. In small bowl, combine bread crumbs and melted better. Sprinkle evenly over casserole.

7. Bake 30-40 minutes.

Word of warning...this makes a TON of pasta. It's definitely a family-sized portion, so now I have enough to feed my roommate and I for days. I would recommend cutting the recipe in half if you're cooking for less than 4 people. I also used my own blend of cheeses because I couldn't find white cheddar already shredded in the bag. And I did a little extra cheese because I LOVE cheese and I don't think you can have enough!

I hope you enjoy this recipe--let me know if you try it and how you like it!

Makin' Lists

I've been MIA the past few weeks...and I've missed my little corner of the world wide web! My computer has been getting a little TLC, and I'm not a fan of using the blogger app on my phone to post from. But oh well, I'm doing it today!

Last night I decided I was going to be super organized and make a nice grocery list based on the necessities, of course, plus the ingredients I needed for some new recipes I wanted to try. Plus, I figured if I got some good stuff, it would keep me from eating out so much. I don't know about you guys, but with my work schedule I eat out way too much and I am so over it. So my goal is to eat only meals cooked at home, by me, for the next week. If I can accomplish this, it'll be a pretty big feat for me! So I made this lovely grocery list last night grouped by sections/type of food. Then, when I was at the store today (I pretty much always use the same store), I made notes on my list of what was on each aisle. So next time, I can actually write my list aisle by aisle and make my shopping much more efficient. Because a lot of times I go to the grocery store and wander around, never really sure what to get or what I need or even what I want. And I hate that! Also, I loaded lots of coupons onto my Kroger Plus Card last night and wound up saving almost $30! That's nothing compared to what these people on all these coupon shows save, but I feel pretty good about it!

So, over the next week or so, I'll probably be posting lots of picture of (hopefully) yummy food from all the new recipes I want to try this week!