Chicken Crack Pasta

Many food bloggers are sharing recipes of Crack Chicken Dips, Sliders and Buffalo style dips. I decided to make it more of a meal. I served it with pasta. In this case, spaghetti! You can make this in an instant pot in 8 minutes or a slow cooker on high for 4 hours. 

2 chicken breasts pounded thin
1 cup chicken broth
1 package cream cheese
1 package dry ranch seasoning
1 cup cheddar cheese grated

3-6 drops of hot sauce (I used 4 drops of Texas Pete)*
2-4 servings of spaghetti noodles

Sprinkle chicken breasts with salt pepper and garlic.
Add chicken breasts to an instant Pot.** In a glass bowl, microwave cream cheese for 1 minute to soften, then stir in ranch seasoning and chicken broth. Pour over chicken in the Instant Pot.

Place the lid on the instant pot, and press the pressure cook button. Select the high setting, then set to cook for 8 minutes. 

While the chicken is cooking, boil spaghetti noodles or your favorite pasta until done. 

When the chicken has finished cooking and pressure is released, open lid when safe to do so. Shred chicken inside pot with two forks.

Add pasta, hot sauce and cheese to chicken, and stir.

Garnish with scallions and crumbled bacon if desired.

* Taste the sauce after adding a little hot sauce, and adjust by adding more until you get the desired kick. 

** If you don't have an instant pot, you can use a crock pot/slow cooker. Cook on high for about 4 hours. 

Grilled Garlic Butter Shrimp

I had almost forgotten that I used to do the shrimp on the stove top in a sauce pan years ago. I saw a recipe that kind of reminded me of my recipe, so I pulled it back out. I decided to grill them on skewers, and they are now our favorite go-to shrimp!

1lb uncooked deveined peeled large shrimp
6 tablespoons butter
2 tablespoons Worcestershire sauce
3 cloves garlic, finely chopped
8 slices baguette

In a 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce and 3 cloves chopped garlic. Reserve 2 tablespoons of the marinade for the bread. Add shrimp to a zip top bag. Pour remaining butter mixture over shrimp; carefully toss to coat. Marinade for a couple of hours in the refrigerator.

Brush baguette slices on both sides with the reserved 2 tablespoons of the butter mixture and toast until golden brown. Transfer to a bread bowl and keep warm.

Skewer the shrimp about 5 to 6 shrimp per skewer. Brush shrimp with any left over marinade. Grill shrimp for 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl.

Serving Suggestion: Serve shrimp with bread and a tossed salad.

Easiest Beef Jerky Recipe Ever

I used to make jerky in my oven. It took me about 8 hours or so. I did some research, and now I make it in my air fryer. It only takes about 1 hour and 45 minutes!

1 Flat Iron Beef Steak
1/4 cup or less Dale's Steak Seasoning Marinade*

Cut the steak very thin against the grain. It helps to freeze the steak for a little while to be able to cut it thin. Put the steak strips in a zip top plastic bag. Add the marinade and seal the bag, while pushing air out. Marinade in the refrigerator overnight.

*Be careful and don't add to much marinade. It doesn't take much. If you add to much, it will be too salty. You just need enough to lightly coat the meat.

This is the air fryer that I have. I arranged the slices of streak on the two trays. I cut the fryer on dehydrate at 175 degrees and set it for 1 hour and 45 minutes. Perfect. Simple and Easy!

This recipe made 4 oz. of jerky for $4. 

That's over half the cost of Jack Links,

and it tastes just as good if not better!!!

The original recipe for the oven is still on my blog, find it here.

Chocolate Chip Cookie Ice Cream Cake

Looking for an easy dessert in this hot weather? This one is for you!

Chocolate Chip Cookie Ice Cream Cake

1 container of chocolate chip cookie dough

½ cup hot fudge topping

1 quart (4 cups) vanilla ice cream, slightly softened

Chocolate chip cookie pieces 

Chocolate syrup

Press cookie dough into a greased and floured 8x8 inch baking dish. Bake at 350°F for 12 to 14 minutes or until golden brown. Cool on a cooling rack for 10 minutes. 

Spoon the fudge topping onto the cookie crust. Spoon the ice cream in next. Freeze for at least 2 hours. Before serving remove from the freezer and let sit for about 5 to 10 minutes to soften a little. Place cookie pieces on the cake by pressing them in at an angle. Drizzle chocolate syrup over pie. Cut and serve. Place leftovers in individual plastic containers for a quick treat for the next day or two. (Depending on if you do have any left over!)

Sheet pan Italian Pork Tenderloin with Roasted Vegetables

A simple sheet pan meal with easy cleanup that's good for any day of the week! 

Pork Tenderloin 
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges

8 oz container of button mushrooms, cut in half  
6 whole cloves garlic

Zesty Italian Dressing
1/4 teaspoon salt
1/4 teaspoon pepper


Heat oven to 450°. Spray shallow roasting pan with cooking spray. Coat the tenderloin with dressing and place in pan. Insert meat thermometer so tip is in thickest part of pork. (or check after 20 minutes with a handheld meat thermometer) Toss carrots, potatoes, mushrooms, onion and garlic in dressing. Place the vegetables around the tenderloin and sprinkle with salt and pepper.

Bake uncovered 25 to 30 minutes or until thermometer reads 155°. The pork will continue to cook while resting. (about 5 degrees) Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160°. 

Serving Suggestion
Serve pork with vegetables with a side salad and garlic rolls. 

Bacon Cheddar Ranch Pinwheels

 

1 sheet Puff Pastry
1 package (8 oz) cream cheese, softened
1 cup shredded Cheddar cheese 
6 slices chopped cooked bacon 
1 tablespoon ranch  seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt

Eggwash:
1 egg
1 tablespoon water

Preheat oven to 400 degrees.

In large bowl, beat all ingredients except pastry with electric mixer on medium speed until well mixed.

Unfold puff pastry and smooth out. spread the filling evenly over the pastry. Roll in jelly roll form. Refrigerate until firm.

Slice and place on a parchment lined cookie sheet. Brush with the eggwash. Bake at 400 degrees for 15 minutes or until golden brown and the pastry is cooked through. 

The Ultimate Shepherds Pie

2 tablespoons olive oil 1 cup chopped yellow onion ½ cup chopped carrots 1 lb lean ground beef 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 teaspoons garlic minced 2 tablespoons all purpose flour 2 tablespoons tomato paste 2/3 cup beef broth 1/2 cup peas 1/2 cup corn

Prepared Mashed Potatoes (I use Idaho dehydrated flakes as a shortcut.) 

2 cups shredded Colby Jack Cheese(or your favorite)

Preheat oven to 400 degrees F.

Heat oil to a large skillet over medium-high heat. Add the onions. Cook for 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add salt and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Drain all but 2 tablespoons of oil/ pan drippings.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated. Add the broth, peas and  corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. If the mixture is to dry, add a little beef broth to your desired thickness. Set the meat mixture aside. 

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Top meat mixture with mashed potatoes. Add cheese on top. Bake uncovered for 25-30 minutes.