Monday, August 5

Creamy Ranch Chicken & Co.

There are some nights when I have 4 chicken breasts thawed, and I find myself standing with a blank stare in front of the spice cabinet thinking, "How exactly will
I trick my family into thinking this baked chicken will be something new and better tonight?"

Well, tonight, I managed to do it, and with ingredients I already had on hand - side dishes and all. Score!

This easy-peasy baked chicken was tender and gravy-licious, and it cooked up rather quickly. Enjoy, y'all!

- 4 boneless, skinless chicken breasts, thawed
- 1 can cream of chicken soup
- 1 packet Ranch seasoning, dry 
- 3 tablespoons water or chicken broth 

Preheat oven to 375 degrees. Spray 9x13 glass pan with nonstick spray of choice. Whisk cream of chicken soup, dry Ranch seasoning, and water together in a large mixing bowl. Set aside. Slice chicken breasts into 1-inch thick strips. Combine chicken strips with your cream of ranch mixture, and mix well. Use tongs or other utensil to make sure every chicken strip is well coated. Remove chicken strips one-by-one and lay in a single layer in the 9x13 pan. Pour remaining sauce mixture evenly over the top of your strips. Bake uncovered 30-40 minutes, until the chicken strip juices run clear and the tops of your strips begin to brown. Remove from oven and allow to stand 5-7 minutes before serving. 

I also made some classic buttered noodles and a summer favorite of mine, sautéed squash 'n' greens.

For the buttered noodles, just bring 24-28 ozs. of chicken broth and 2 tblsp. Of butter to a rolling boil. Add 4 cups of wide egg noodles, and boil for 7-8 minutes. I added a palm-full of dried parsley the last 2-3 minutes, just to add a little flavor and color. 

The Squash 'n' Greens were just as simple: 
Heat your cast iron skillet over medium heat, and melt 4 tblsp. of butter in it. Add 1 medium summer squash (quartered and sliced), 1 diced Vidalia onion, and salt, pepper, and powdered garlic to taste. Sauté until the onions are translucent and the squash softens, then add one thawed and drained box of chopped spinach. Mix until heated through. Add another tablespoon of butter, if needed, while heating the spinach through. 

The squash 'n' greens recipe also works great with zucchini added to or substituted for the yellow squash. 

I sure hope y'all enjoy! 

Tuesday, February 12

It's my birthday, y'all!

It's THP's 2nd birthday! To thank y'all for helping THP reach the big TWO, we're celebrating like mad women over on our Facebook page! Come join the fun and "like" THP on FB today!

For orders placed today through Saturday, Feb. 16:
♥ Spend, $20 get $5 off
♥ $40 gets $10 off
♥ $60 or more gets $15 off
*AND* all orders placed this week will also get one FREE keychain included as my THP birthday gift to you! You'll need to let me know your design details you'd like for the keychain when you order. Pictures of choices are in the "Keychains" photo album. :)

**Orders placed for this sale must be done by either messaging me on FB or emailing so I can send you an invoice through Paypal; sadly, Etsy coupon codes don't allow for me to do discounts like these, so I can't properly apply these discounts to Etsy orders. Please note, this discount will only apply to orders paid for today through Feb. 16. This discount does not apply to orders already placed, or orders for items that I do not have listed for sale either in the Etsy shop or on Facebook.**

There is also a GIVEAWAY this week! All customers who place an order today through Saturday, Feb 16 will have their names placed in a drawing for a $50 gift certificate to THP! Drawing will be held on Sunday and winner will be contacted via email and then announced here on the blog.

Spread the THP love and join us over at Facebook, click "like" and then share us with your friends! ♥

♫ ♪ Happy birthday to us! Happy birthday to us! Happy birthday Most Awesome THP Friends eveeerrr! Happy birthday to us! ♪ ♫
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