Monday, January 16, 2012

Chicken taco soup

3-4 boneless skinless chicken breast

1 can medium red kidney beans

1 can black beans

1 can whole kernel corn

1 can rotel

1 can petite diced tomatoes

1 box chicken broth
1 small yellow onion, diced

1 package taco seasoning

Pour all ingredients in a crock pot, including chicken, and cook on high for about 6 hours or until chicken starts falling apart. Remove chicken, shred, and then place back in crock pot. Serve with tortilla chips, shredded cheese, and sour cream. Or serve alone. Enjoy!

Sunday, January 15, 2012

Ranch Crusted Chicken

(sorry the picture so blurry!)

Skinless boneless chicken breasts

1 package saltine crackers

1/2 package of ranch dressing mix

Olive oil

Crush together crackers and ranch mix in a large gallon size ziploc bag. Mix well. Place one chicken breast at a time into bag with mix and shake until well coated. (for a thicker breading, you can do the egg and milk mixture double dipping method). Heat olive oil in a large skillet until hot. Fry coated chicken until done (no longer pink in the middle). Enjoy!

Tuesday, April 6, 2010

Double Fried Chicken

So I came up with a new recipe last night...but I have a feeling that it may not be THAT new. Just new to me and my family. It's a version of fried chicken that I adapted from my mother-in-law.

- Skinkless, boneless Chicken Breasts
- Mrs. Dash (I use the Table Blend, but you can use whatever suits your fancy)
- Bread Crumbs
- EVOO (Extra Virgin Olive Oil)
- Salt
- Vegetable Oil

Heat vegetable oil in a thick skillet on medium heat. Coat Chicken Breasts in EVOO. Then sprinkle with Mrs. Dash and salt and rub into both sides. Next coat with bread crumbs until completely covered. Place in heated skillet and cook for 3 minutes on both sides. Then remove chicken, and drippings, and place in an oven safe pan. Place pan in a 350 degree preheated oven. And cook for 10-15 minutes or until chicken is done (no longer pink in the middle). Enjoy!

~Chef Shauna

Saturday, June 6, 2009

Spicy Fried Chicken

2-4 Boneless Skinless Chicken Breasts (can also used bone-in chicken pieces)
1 1/2 cups White Flour
1/4 teaspoonful Chili Flakes
1 Egg
1 cup of Milk

Pour vegetable oil into a cast-iron or heavy skillet until it's about 1/2 to 1 inch deep. Heat on medium-high heat. Mix flour and chili flakes in bowl or dish. Mix egg and milk in another bowl or dish. Sprinkle chicken with salt and pepper then dip in milk/egg wash. Then coat in flour mix. Dip back into wash and again into flour mix. Place carefully in hot oil. Cook on both sides until done.

Chef's Note: You can omit the chili flakes if you don't want the spice/heat. You can also add more chili flakes for more added heat.

~Chef Shauna

Tuesday, April 21, 2009

Baked Potato Casserole

2 1/2 lbs Golden Potatoes
1 small bottle Ranch Dressing
1 small container Sour Cream
1 bag Shredded Cheese
1 bottle Bacon Bits
1/2 cup Melted Butter
Coarse Salt

Wash unpeeled potatoes, cube, and place in pot. Boil until almost tender. In large bowl, mix dressing, sour cream, 1/2 of cheese, and 1/2 of bacon bits. Place potatoes in casserole dish, sprinkle with salt and pepper, and then pour melted butter evenly over top. Next evenly pour mixture over the top and layer remainder of cheese and bacon bits. Bake in 350 degree oven for about 10-15 minutes or until cheese is melted. Enjoy!!

Yields 6-8 servings

~Chef Shauna

Sunday, March 1, 2009

Sopapilla Cheesecake

So I was looking for a dessert type recipe for a family get-together tonight and came across one on It looked pretty good, but didn't have any idea how it would turn, but decided to try it anyways. Of course, I forgot to take a picture of it before it got cut into, and almost all gone, but I did get one afterwards. Hubby said it didn't look good, but he ate about 3 bowls full!! I have to admit, it's awesome! The person that came up with this recipe deserves BIG props!! I thought I would share it with you guys:

3 (8 ounce) packages softened cream cheese
1 1/2 cups white sugar
1 1/2 teaspoonfuls vanilla extract
2 cans crescent rolls (or recipe creations)

1/2 cup melted butter
1 teaspoonful cinnamon
1/2 cup white sugar
1 small package sliced almonds

Preheat oven 350 degrees.
Blend together cream cheese, sugar, and vanilla until smooth. Roll out 1 can of crescent rolls and place in bottom of 9x13 greased pan. Spread cream cheese mixture evenly over the top. Place second can of rolled out crescent rolls on top of dish. Drizzle melted butter evenly over top, then sprinkle with mixed together cinnamon and 1/2 cup white sugar. Top with sliced almonds and bake in preheated oven until top layer is puffy and golden brown, about 40-45 minutes. Enjoy!!!

Yields 12-18 squares

~Chef Shauna taken from

Thursday, February 26, 2009

Semi-Homemade Vegetable Beef Soup

2 lbs Hamburger Meat
1 large can Veg-All
1 box Beef Broth
1 can extra vegetables {i.e potatos, corn, or green beans (optional)}
Minced Onions
Worchestershire Sauce

Brown meat in saucepan or crockpot. Drain. Open and drain Veg-All and veggies. Mix in with meat. Add broth and season to liking with salt, pepper, minced onions, and Worchestersire Sauce. Bring to boil then turn down to simmer. Enjoy!!

Yields 10-12 servings

~Chef Shauna