Baked italian and parmesan chicken strips

Baked italian and parmesan chicken strips

1.5 Lb chicken tenderloin strips
1 1/2 C zesty Italian dressing
1 C Italian bread crumbs
1/2 Grated parmesan
Dash salt and pepper

Preheat oven to 350°
Line a baking sheet with tin foil and spray with nonstick spray. Put chicken and dressing in large ziplock and shake to coat. In a seperate bag put bread crumbs, parmesan and salt and pepper and shake to combine. Then let chicken drip dry and place 2-3 pieces in bag at a time and zip it tight and shake until chicken is coated. Place on baking sheet spray with cooking spray and cook 30 minutes.

EASY mini fair elephant ears!

This recipe couldn't be easier or more delicious! It taste just like the elephant ears at the fair if not better. I sometimes used homemade biscuts but ill give you guys the fast and easy version.

Easy mini fair elephant ears!
1 Can biscuits
2/3 C sugar
1 Tbsp cinnamon
6 Tbsp melted butter

Preheat your oven to 350°
Ok so first melt your butter then combine sugar and cinnamon in a bowl until mixed well. Open up your biscuits and dip each one in butter and roll until completely coated in the sugar mixture. Then place on a lined and sprayed cookie sheet. Bake 13 minutes or until done then pour the glaze over top (recipe below).

Glaze
2 Tbsp butter
1 1/2 Tbsp warm water
2/3 C powder sugar

Mix all together in bowl until well combined. Mixture should be runny but not too watery. If necessary add more powdered sugar.

Sorry for bad pictures my youngest son had just fallen asleep on my lap and by the time i lay him down there won't be any left haha

Pan fried pork roast "chops" with compound butter

Ok guys so if your looking for health food or a light meal my post today is not for you but please check out some of my others. HOWEVER if you are looking for the most delicious thing you have ever tasted this is where you want to be!
So can you tell i really like this recipe?? Lol. The last time i made it i ate 2 of them and almost cried that there weren't anymore! So who's ready?

Pan Roasted Pork Roast "Chops" with Compound Butter

1 3.5 Lb pork loin roast (or smaller)
1 C all-purpose flour
1 tsp paprika
1 tsp garlic powder
Oil for frying
Compound butter (recipe below)

I get one big pork roast and it feeds 6 twice for $12 but if you want to use regular pork chops you can but they probably won't be as tender, juicy, and delicious. I recommend smithfield pork roast and also can say i highly DO NOT recommend jenie-o blah!
So first thing you wana do is cut open your pork roast package and rinse it off under some cold water and let it drip dry. Then transfer it to a pan and with a butchers knife remove some or all of the fat on the under side of the roast. You can leave the fat if you want to but i prefer to remove as much as possible. Then with your same knife slice the pork roast into 3/4 inch pieces. You will need a good sharp knife. I then put half the roast slices in a bag and freeze it for the next week when i will inevitably make this recipe again. The one i bought last time fed 4 adults and 2 children twice.

Ok now that we have the hard part down get a large suate pan and fill it with half an inch of oil, i use canola. Turn the stove to medium high heat and let the oil get hot while you start breading your chops. Put the flour, paprika, and garlic powder in a bowl or large ziplock bag and give it a little mix to combine. Thoroughly salt and pepper both sides of your meat and then lightly coat in flour and shake off excess. Make sure your oil is hot and check by putting a little flour in and see if it sizzles if your not sure if its hot enough. Then drop in the pork chops and try not to splash oil on the others and take the flour off. Then cook about 5 minutes on each side or until done. Remove from pan and plate then top with 1-2 slices of compound butter and allow it to melt. Then dig in!!

Compound Butter

I recommend making this as much in advance as possible even a couple of days if you can. The longer it sits the more flavor it will develope.

1 Stick salted butter, room temperature
1/2 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch/Dash of celery salt
Wax paper or parchment

Let your butter sit out until completely room temperature then whip with fork. You then add all your spices and mix very well. Get out your wax paper or parchment and put your butter near one of the long ends of the paper. Try to kind of make it log shaped for easier rolling. Then take the paper and roll it tightly around your butter to form a log and twist both ends tightly. Now you can either place it in the freezer or let it sit at room temperature 2 hours to develope the flavors. Once its in the freezer leave it for 15 minutes and then either use right away or put in the fridge until your ready. The longer its kept the more flavorful it will be so make as much in advance as possible. It will keep as long as your butter is good. I had some i made about 2 weeks ago it is so flavorful! You can use it to top steaks, pork, chops, chicken, in a baked potato in anything! You can also use it in your pan to suate in instead of plain butter. To serve slice in about 1/4 inch coin shaped pieces and place on top of your pork chops.

Ceasar Dressing EASY & QUICK

Amazing Ceasar Dressing- so easy!
1/2 c mayo
1/4 C olive oil
1/4 C grated parmesan cheese
2 Tbsp lemon juice
1.5 Tsp Worcestershire
1 Tsp black pepper

Combine all ingredients in a bowl and whisk until well combined. Store in air tight container and chill.
I usually just use the juice of half a lemon in this recipe. Also if I'm wanting to use it soon ill stick it in the freezer about 15 minutes then put it in the fridge once I'v used what I wanted.
Be sure to use grated parmesan and not shredded because the shredded will not dissolve and combine with the other ingredients.

This is my favorite dressing next to my homemade ranch recipe which is to die for!! Ill share it soon. I don't care for store bought dressings so I like to keep some homemade on hand of my favorites but I'm almost out of ranch so it'll be posted soon.

Do you guys have any good dressing recipes made with greek yogurt?? Iv been trying to make some greek yogurt dressings lately but they are all very bitter.  :p
If you have any good ones please share!

Garlic sugar snap peas

Garlic Sugar Snap Peas

These cook up in about 5 minutes and are crunchy and delicious! They go well with about any meat or to add into some asain dishes. They are quick easy and yummy!

2 lb sugar snap peas
1/2 Tsp salt
dash pepper
2 Tsp canola oil

Heat a skillet over medium high heat and add oil. Once the oil is heated up you can add the peas if they came prewashed and ready to go otherwise you will need to wash them cut the ends and remove the strings from them. Add the salt and pepper then you want to cook them 3-5 minutes until they get some black spots on them. Its best if you use a large skillet that they all fit in without overlapping but if they do its fine just stir more often. In the last 10 seconds of cooking add in the garlic and stir it around then quickly remove from heat. The garlic will get bitter if over cooked or burned. If your a salt lover like me top with more salt.
They will be crispy but tender.