Garlic Pesto Chicken with Tomato Cream Penne ...

Chick-Fuh-Lay Nuggets & Sauce » Table for Two Copycat Chick-Fil-A chicken nuggets! Chick-Fuh-Lay Nuggets & Sauce are addicting! I hate Sunday’s. Not because it’s the last day of the weekend. But because I seem to crave Chick-Fil-A only on Sunday’s and I can’t fulfill that craving because they’re CLOSED. I’ve fixed that problem and I probably solved everyone’s problem too. Let’s go swimming! I didn’t want some lawsuit against me so I didn’t title this post appropriately with the real restaurant’s name, you get the point though, right? Seriously, I’m addicted to this place and it’s such a bad habit. Are you hungry yet? Go make these now and every Sunday, you’ll think of me and thank me :) and so will your neighbors. I should also point out: this isn’t Chick-Fil-A’s secret recipe. Chick-Fuh-Lay Nuggets & Sauce Author: Julie Wampler Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 4 as an appetizer All images and content are © Table for Two.

Mozzarella & Potato Pie I already expected a lot of laughs when I got a package from my girl Teri. Why? Oh, I don’t know. Call it gut-feeling, call it intuition, call it a sixth-sense. Or maybe it were the S.L.U.T napkins (stressed-out ladies unwinding together) she mailed me some time ago. Now that’s Teri for ya. What I didn’t expect was this beautifully old ‘The Southern Junior League Cookbook‘ filled to the brim with mouth-watering recipes that she put into the package as well. I flipped through recipes all afternoon and stumbled on a few (well, a lot, actually) of them that were right up my alley. Now this one’s amazing: a fluffy mashed potato pie topped with creamy mozzarella, tangy tomatoes and Italian herbs. Ingredients: 2 pound potatoes 1/2 pound fresh mozzarella balls 1/2 cup grated Parmesan 3 tomatoes 1 oz butter 1/4 cup milk 1 tsp oregano 1 tsp basil pepper & salt to taste Optionally: nutmeg Directions: Isn’t it gorgeous? I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. And Teri?

crockpot honey sesame chicken Crockpot honey sesame chicken is easy to make and even more delicious! “Bourbon chicken? Bourbon chicken? Sample?” You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am. Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs. I won’t lie, it’s hard to refuse something like that. However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. crockpot honey sesame chicken Author: Julie Wampler Recipe type: Slow Cooker Prep time: Cook time: Total time: Serves: 4 All images and content are © Table for Two. crockpot honey bourbon chicken, honey sesame chicken

Rain or Shine In Oregon, the only month in which you can depend on good weather, is the month of August. Weddings, camping trips, hikes and outdoor adventures always fill up the month of August in Oregon. And, while the rest of the country is busy starting school, Oregon prolongs the start of school until September - allowing it's students to fully enjoy a true summer vacation. I'm a little behind on this month's Recipe Swap... between celebrating our anniversary at Bryce Canyon over the 1st, and participating in Mindy Mae's Market the following weekend. The weather is the sole inspiration for this month's recipe swap, since many activities and most schedules in Oregon are dependent on the weather, though really, we just learn to do and love doing, everything in the rain. Plus, since we don't get all that much sun anyway, we have to improvise to get our fill; so this month's recipe swap is all about s'mores! #4: Campfire Cookies, by Fahrenheit 350° (oooh! Now, it is your turn!

Chicken Rollups #2 We both really liked this dish. It is a kicked up version of my usual Chicken Rollup dish that we love. I got 14 rolls out of this recipe. This is a quick weeknight meal. Chicken Crescent Roll Casserole adapted from Recipezaar.com 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Filling 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese* 2 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder 1 tsp minced onion flakes 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 tsp seasoning salt 1/2 tsp ground black pepper (or to taste) 2 Tbsp. milk 1-2 cup grated cheddar cheese (for topping) Set oven to 350°F.

Oven Baked Parmesan Seasoned Fries These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :) When we were still in PA, my neighbors RAVED over them and I mean RAVED! They could smell the wonderful aroma coming from the windows in the spring and would say "Oh my gosh" someone is cooking something that smells delicious! I once made the mistake of calling them "healthy French fries" and very promptly these little fry guys lost their appeal— that is UNTIL they tasted them!!! Oven Baked Parmesan Seasoned Fries NOTE: The amounts listed are for every one pound of fries.

Honey Lime Chicken Enchiladas Recipe This is my husbands ALL-TIME favorite meal! Whenever I have to take a meal to neighbors or people are coming over, he always tells me this is what I should make. I'm sure everyone we know has eaten these by now, but we love 'em! Honey Lime Chicken Enchiladas Recipe: Ingredients: Marinade: 6 tablespoons honey 5 tablespoons lime juice 1 tablespoon chili powder 1/2 teaspoon garlic powder Enchiladas: 1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them) 8-10 flour tortillas 1 pound Monterrey jack cheese, shredded 16 ounces green enchilada sauce 1 cup heavy cream Directions: Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. (Recipe from Dinner on a Dime) Looking for more delicious enchilada recipes? Here are some of our favorites:

Best Rolls Ever This is Lynn here. I just have to tell everyone that I have the BEST sister ever! Why, might you ask? I have been falling in love with my mixer and using it non-stop. Ingredients:2 c warm water2/3 c nonfat dry milk powder2 Tbsp dry yeast1/4 c sugar2 tsp salt1/2 c butter1 egg4 1/2- 5 c all purpose flour Directions:In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.Mix on low speed until ingredients are wet, then 2 minutes at medium speed.Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. 9. 10. 11. 12. 13. 14. 15. 16. And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE. So get baking to warm up your home and your tummy during this VERY cold winter! Feel free to "Pin" to your heart's content!

Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400.

Parmesan Baked Potato Halves I love these parmesan baked potato halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate! We especially love dipping these in a side of sour cream but ranch dressing is also REALLY good! This recipe has quickly become a fan favorite on our site, and for good reason! We have gotten so many great comments from our readers about how much they love these potatoes. They really are THAT good! Parmesan Baked Potato Halves Ingredients 6 small potatoes, scrubbed and cut in half 1/4 cup butter grated parmesan cheese garlic powder other seasonings (to personal preference) Instructions Preheat oven to 400 degrees.

Cheesy Chicken Lasagna Here is a fun alternative to your normal lasagna. I found this recipe at What’s for Dinner? It is so delicious and not that complicated to make. The only problem I had with the recipe is there were too many noodles for the amount of chicken sauce mixture. 2 (12 oz) cans evaporated milk (not fat-free) 1 (1 oz) pkg. dry Ranch dressing mix 3 C. cubed, cooked, chicken 1/8 tsp pepper 1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz) 1 1/2 to 2 C cheddar cheese, grated 1 1/2 to 2 C mozzarella cheese, grated Cook the chicken and noodles first at the same time. Be Sociable, Share!

Flour Tortillas - 3 WW Points Plus 30 years since High School that is! It has actually been more than 30 years since I made homemade flour tortillas. The last time I made homemade tortillas I was in 9th grade and we made them in my home economics class! As many of you regular readers know, Grumpy is not a fan of Mexican food. When I mentioned on Facebook that I was making these and we were going to have Chicken Fajita's for dinner my ever faithful blogging friend Cristine just had to comment. Actually, it was because of a Facebook Event and one of my blogging friends Natashya of Living in the Kitchen with Puppies - that I made a spur of the moment decision that I was going to make those flour tortillas and we were going to have Chicken Fajitas, whether Grumpy liked it or not. The tortillas were awesome. Tell me, What recipe do you use for a fajita filling? print recipe Flour Tortillas May-19-2010 Rick Bayless Recipe Ingredients Instructions Combine flour and shortening in a large mixing bowl. Details

Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)