Chicken Kabobs Recipe

For 4th of July we made Chicken Kabobs! We cut up chicken breasts, red onions, baby potatoes, red & green peppers, mushrooms, and zucchini into bite size pieces. (Use any of your personal favorite vegetables)

All of these veggies and chicken were then placed on skewers and seasoned with garlic salt, seasoning salt, and cracked pepper. The smell in the kitchen was mouth watering while doing all of this.

We pre-made these in the morning and stored them in our 9×13 Glass Baking Dish until dinner time to grill.

Kabobs Final

Chicken Kabobs

 

Simply just grill each kabob and they are ready to eat & enjoy!

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Cheddar Bacon Dip

The dip is even better than it sounds… The Original Recipe nicknamed it AKA Crack. It is a simple, quick, and easy dip recipe that can be served with endless sides. Ours was served in our Personalized Glass Trio Dishes with broccoli but we also chips and crackers for dipping. It was hard to choose a favorite as the dip was gone at a party in about 30 minutes. Try out the recipe today & let us know if you were addicted too!

Cheddar Bacon Dip

Cheddar Bacon Dip

INGREDIENTS:

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

DIRECTIONS:

Mix together and refrigerate 24 hours. Serve with chips and/or veggies. It is that easy!

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4TH OF JULY GIVEAWAY!

Our 4th of July Giveaway will have 1 Grand Prize Winner with a prize of a 9×13 Proud American Artist Series Design Traditional Pan & Lid! This is perfect to serve your favorite recipe in at your 4th of July get together or party!

4th of July Giveaway!

Enter to win a Personalized Proud American Traditional Pan & Lid!

Follow this link to the Facebook Post to Enter & Win: https://www.facebook.com/thatsmypan/photos/p.10153352809774266/10153352809774266/?type=1

Easy as 1. 2. 3. to enter!
1. ‘Like’ this photo
2. ‘Share’ this photo
3. ‘Comment’ & ‘Tag’ someone you are (or wish you were) spending 4th of July with!

If you complete all of the above you will be entered for a chance to WIN! Our winner will be announced Friday, June 26th! So hurry & enter now!

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Deep Frying

Deep Frying can be VERY unhealthy, but we all have our cravings for wings once in a while. We made our homemade Deep Fried Chicken Wings last night. Take a look at this amazing recipe. To get a more tangy taste instead of hot, add in a little BBQ Sauce to the Frank’s RedHot®. We love it! While you have the deep fryer out… you might as well throw in some seasoned french fries too! If you don’t already have enough sauce, we dunked in ranch too! Enjoy!

Wings

Deep Fried Hot Wings & Fries

 

 

INGREDIENTS:

  • 3 cups vegetable oil for frying, or as needed
  • 1 cup self-rising flour
  • 3 eggs
  • 2 (5 ounce) bottles hot sauces (we used Frank’s RedHot®), divided
  • 1/3 cup water
  • 2 ½ pounds chicken wings and drummies
  • ½ teaspoon garlic powder, or to taste
  • Salt and ground black pepper to taste
  • ½ cup butter

Directions:

  1. Heat oil in a deep-fryer or large saucepan to 400 degree F
  2. Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper to taste.
  3. Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
  4. Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl line with paper towels, then season again to taste.
  5. Heat butter and remaining bottle hot sauce in a saucepan over medium- heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.
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Another Breakfast Post….

Sorry, but we have another breakfast post – which involves more tomatoes but we had to share. For Father’s Day Breakfast we made fried onions and tomatoes cooked with our scrambled eggs, fried potatoes with a topping of ranch dressing, bacon, and buttered toast!

Something about tomatoes just makes breakfast that much better! What is your favorite thing to add to breakfast?

Breakfast

Breakfast is Served

 

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Fresh Tomato Mix

Getting creative with breakfast is always fun. This weekend we made Breakfast Burritos with a Fresh Tomato Mix. Simple, easy, and adds a great taste to breakfast. Here is how we did ours:

Dice up 3 tomatoes along with a small bunch of green onions (about 5-6). Finally, chop up cilantro as fine as you can. The smaller it is the better! Toss all three ingredients together, mix it up, and you are ready to serve it on any meal. It is even great with just chips, too. Hope you enjoy!

Tomato Mix

Fresh Tomato Mix

Tomato Mix 2

Breakfast Burrito

 

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New Twist on Steak

So we prepared a great meal last night as you can see. We make a topping for the steak of sour cream, cream cheese, and blue cheese crumbles. Absolutely delicious and complemented the great taste of the steak itself. What type of topping recipes do you have? Share!

Steak sour cream cream cheese and blue cheese crumbs

Dinner is served!

 

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Summer Grilling

We have been grilling out quite a bit this summer but this may be our best meal yet! We grilled up some Pork Tenderloins along with seasoned potatoes & onions wrapped in tin foil over the grill. To top it off we steamed some asparagus and covered it with cheese. THIS MEAL = YUMMMM!

Plate Pork Loin

Grilled Pork Tenderloin, Potatoes, with Cheesy Asparagus cut to perfection with our Monogrammed Steak Knives

Cutting

Unbelievably JUICY Pork Tenderloin

 

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This meal is heavenly! This week’s recipe is Roasted Ranch Potatoes with Bacon & Cheese along with Grilled Pork Chops. The pork chops are seasoned with garlic salt, Lawery’s seasoning salt, and Worcestershire sauce. Of course cut with our Monogrammed Steak Knives! Below is the recipe for the Roasted Ranch Potatoes and it is wonderfully, SIMPLE!

Pork Chop & PotatoesGarlic Potatoes

 

Ingredients:

  • 2 pounds potatoes (unpeeled, washed and cut into chunks)
  • 1/2 cup ranch dressing (bottled, not packet)
  • 1/4 cup shredded cheddar cheese, plus more for topping (if desired)
  • 1/4 cup crumbled, cooked bacon
  • 1 tablespoon dried dill weed
  • 3 scallions, washed and chopped
  • Salt
  • Pepper
  • Non-stick cooking spray

Directions:

  • Preheat oven to 350 degrees.
  • Combine (in a large bowl) the ranch dressing, dill, cheese and bacon.  Add in the potatoes.  Sprinkle in a generous pinch of salt and pepper.  Toss to coat potatoes.
  • Spoon into a greased 9 x 13 baking dish.  Cover with foil.
  • Bake for 60 minutes.  Stir gently halfway through to get the bottom potatoes rotated so they don’t become burnt and to ensure that the middle and top potatoes get a chance to brown.
  • Remove foil.  Raise oven temperature to 400 degrees.  Gently stir again, as necessary.
  • Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired.  Bake a few more minutes or until everything is gooey, browned and bubbly on top.
  • Serve with scallions sprinkled on top for garnish.
  • Great with a dollop of sour cream or ranch!
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Spicy Spaghetti & Cheesy Garlic Bread

Spaghetti has never been soooo good. We tried a new twist on spaghetti by making it spicy. Adding a loaf of Cheesy Garlic French Bread is perfect to soak up any extra sauce too – enjoy!

Spaghetti

Ingredients:

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (12 ounces) tomato paste
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon garlic salt
  • 1 tablespoon dried basil
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 bay leaves
  • Hot cooked spaghetti

Directions:

 

  • In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil.
  • Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti. Yield: 6-1/2 cups.

 

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