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skinless chicken breasts

Roasted Garlic Ranch Chicken Bake And Mom’s Unusual Tastes

22 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, green beans, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick pepper, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Ranch chicken, recipe, Ritz crackers, Roasted Garlic Hidden Valley Ranch Dressing, russet potatoes, Sara Lee, Sargento, skinless chicken breasts, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Mom loves salad dressings. She loves them so much that she puts them in anything. If I’m addicted to cheese, she’s addicted to them. I swear I saw her use the Thousand Island dressing on bread and with peanut butter. How weird is that? But I guess this is the reason why she is able to come up with a lot of recipes that taste really good—with her experimenting with tastes like this. I remember one time when she used caesar dressing in marinading chicken breasts just because she’s tired of using the usual marinade. It tasted delicious, albeit a bit weirdly at first. It tasted nutty.

 

This recipe over at Southern Bite reminds me of my Mom’s weird kitchen ideas; those experiments that have gone right. This roasted garlic ranch chicken bake recipe uses ranch dressing to create a really scrumptious meal from chicken and potatoes. The philosophy behind this accidental dish is similar to a dump cake. The ingredients are put together in a dish without the cook doing some kind of mixing. They just all come together in the end, resulting to one perfect dish that everyone will love.

Photo and recipe courtesy of Southern Bite.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Perfectly paired with a glass of white wine.

Forget About Takeout And Make This Classic Asian Dish At Home!

01 January 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen peas and carrots, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, sesame oil, skinless chicken breasts, slow cooker, soy sauce, teriyaki sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

Fried rice has been a staple item in my household for many years. It is something that my grandma cooked long ago when she did not know what to serve us for lunch and something my mom also made when she was stumped for a good dinner. They also made this regularly due to the fact that they could use up leftover rice, eggs and any protein that was left lying around in the fridge. They really hated letting anything go to waste so this was the best option next to throwing it all away!

 

Nowadays, I find myself making the same thing they used to do. Whether I am stumped for a new recipe to cook up for dinner, am being lazy and do not want to spend a long time cooking over the stove or just want to use up leftovers, I know I can count on this recipe to get me a good, nutritious and delicious meal on my table in no time. This dish is one of my husband’s new favorites as well and now I do not make it only when I have leftovers, but when he really craves it. It is yummy and fun to eat all in one bowl!

Photo and recipe courtesy of Life in the Lofthouse.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Use day old, or very cold rice to make this.

How to Take the Headache Out of ‘What’s for Dinner?’

03 March 2016
julieborruso
2 Comments
30 minute meal, boneless chicken breast, cheddar cheese, cheesy baked chicken, cheesy mustard chicken, chicken breast, chicken dinner, Colman's mustard, dinner, easy dinner idea, Flour, French's, French's mustard, garlic powder, Gold Medal all-purpose flour, Heinz, Heinz mustard, Kraft parmesan cheese, Land O Lakes cheddar cheese, milk, mustard, parmesan, pepper, Perdue boneless, skinless chicken breasts, unsalted butter, whole grain mustard

You’ve stuck to your usual chicken dishes week after week and now it’s time to make a change. This cheesy mustard chicken delivers that new flavorful dish you’ve been looking for!

 

 

Boneless skinless chicken breasts get dressed in a cheddar cheese, mustard and garlic sauce and baked to a golden brown. Serve this up with mashed potatoes and a garden salad for a delicious and hearty dinner your family will love! Make that change you’ve been looking for and do it right with this tasty cheesy mustard chicken meal!

 

Image courtesy of 12 Tomatoes

 

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

 

 

Quick Tip: Pound down the chicken before-hand for a tender piece of meat!

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