Korbyn’s Cheez-It Chicken

This is a great way to use up those little bits of crackers in the cupboard.

Cheez-It Chicken

Serves 4


1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken

Butter


Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes

Pineapple Chicken

Easy Pineapple Chicken

Serves 4


3 tablespoons low sodium soy sauce

3 tablespoons olive oil, divided

1/2 teaspoon paprika

Salt and pepper to taste

1 pound boneless, skinless chicken breast, cut into strips

Vegetables cut into strips (optional)

1 (12 ounce) can pineapple chunks, drained and juice reserved

1 tablespoon cornstarch


Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl

Add chicken strips and let marinate while preparing the remaining ingredients

Heat the remaining 1 tablespoon of olive oil in a wok or skillet over medium heat

Add optional vegetables and stir-fry for 3-5 minutes

Add chicken and marinade to the wok/skillet

Cook, stirring occasionally, until chicken is cooked through about 10 to 15 minutes

Add pineapple chunks to the skillet and cook for 2 to 3 minutes

Combine pineapple juice and cornstarch in a bowl; mix together

Pour in pineapple juice mixture and bring to a boil

Simmer until sauce has thickened, about 3 minutes


Enjoy with a side of vegetables and rice

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes


Naan flatbread

Pesto

Garlic, minced

Goat cheese, crumbled

Corn

Black beans

Sun-dried tomatoes, sliced

Parmesan cheese, grated

Kosher salt

Black pepper


Preheat oven to 350 degrees

Place flatbreads on a baking sheet

Spoon pesto on top of flatbread

Top with garlic, goat cheese, corn, black beans, sun-dried tomatoes, and Parmesan cheese

Season with salt and pepper

Bake until cheese is beginning to melt and flatbreads are golden, 8 to10 minutes

Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Vegetable Chowder

Vegetable Chowder

Serves 4


1 tablespoon butter

1 cup carrots diced

1 cup celery diced

1/2 cup onion

2 cloves chopped garlic

1 teaspoon Italian seasoning

1/8 teaspoon thyme

1/8 teaspoon paprika

1/8 teaspoon cayenne

Salt and pepper

18 ounces chicken or vegetable broth

1/2 cup corn

1 1/2 cups broccoli florets

3/4 cup cauliflower florets


3 tablespoons butter

3 tablespoons flour

1 1/2 cup milk

1/4 cup heavy cream

Salt and pepper

1 cup shredded cheese


Melt 1 tablespoon butter in stock pot over medium-high heat

Sauté onion, carrot and celery 6-8 minutes or until softened

Add garlic, Italian seasoning, thyme, paprika, cayenne, salt and pepper

Pour in broth and corn

Bring to a boil then reduce heat and simmer 15-20 minutes

Add broccoli and cauliflower; cook another 6-8 minutes

In a saucepan over medium heat, melt 3 tablespoons butter and whisk in flour

Cook mixture for 2-3 minutes or until golden brown

Whisk in milk

Bring to a gentle boil then reduce heat and let thicken, stirring frequently

Stir in heavy cream, salt and pepper

Whisk mixture into soup

Add cheese, stir until melted

Enjoy!

Buttermilk Chicken and Corn Flake Baked Casserole

Buttermilk Chicken and Corn Flake Baked Casserole

Serves 4



1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup each of carrots, celery, and onion, all diced

1/4 teaspoon salt

1/2 teaspoon Cajun seasoning

2 tablespoon all-purpose flour

1/4 cup orange juice

1 cup chicken broth

1/2 cup frozen peas

1/4 cup buttermilk

2 cups corn flakes cereal

2 tablespoons butter, melted



Preheat oven to 375 degrees

Heat olive oil in a large skillet over medium heat

Add chicken and sauté until lightly browned, 7-9 minutes, remove from pan and set aside

Stir carrots, celery, onion, and salt into hot skillet

Cover the skillet, and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes

Stir Cajun seasoning into vegetables

Sprinkle flour over vegetable mixture in the skillet; cook and stir about 1 minute

Gradually stir orange juice and broth into vegetable mixture; bring to a boil

Stir chicken and peas, into broth mixture; remove from heat

Stir in buttermilk, and then pour mixture into a baking dish

Top with corn flakes and melted butter

Bake for 8-10 minutes until corn flakes are golden and casserole is bubbling

Let rest 5 minutes before serving

French Toast Casserole

French Toast Casserole

1/2 cup butter, melted

1 cup brown sugar

1 loaf of thickly sliced bread

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Cinnamon for sprinkling

Melt butter then stir in brown sugar until mixed well

Evenly coat the bottom of a 9×13 baking pan with the mixture

Beat eggs, milk and vanilla together in a bowl

Lay a single layer of bread in pan

Spoon 1/2 of egg mixture on bread layer

Sprinkle cinnamon over bread

Add 2nd layer of sliced bread

Spoon remaining egg mixture on bread

Cover and place in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar & cinnamon

Serve with warm maple syrup



We enjoyed ours with a side of Skillet Fried Potatoes.

This was even better the following day!

Caramel Apple Cream Cheese Crescent Ring

Caramel Apple Cream Cheese Crescent Ring

2 cans Crescent Rolls

8 oz softened Cream Cheese

21 oz Apple Pie Filling

1/4 cup Caramel Sauce

1/2 cup Sugar

1 tsp Vanilla

1 cup Powdered Sugar

1 tbsp Milk, more if needed

Preheat oven to 350

Beat cream cheese with sugar and vanilla until fluffy

Unroll crescent dough and separate

On a pizza pan place triangles overlapping with long pointed ends outward

There should be about a 6″ circle left in the middle of the pan

Spread apples over the lapped dough area

Drizzle caramel sauce over apples

Spread dollops of cream cheese mixture over the apple filling

Fold pointed ends of crescents over the filling and pinch into lapped dough to seal

Bake for 18-20 minutes or until golden brown

Mix Powdered sugar and milk until smooth glaze forms

Drizzle glaze over ring

Creamy Carbonara

Creamy Carbonara

8 ounces spaghetti

6 oz ham, chopped

1/2 cup onion, chopped

2 cloves garlic, minced

2 cups half and half

2 large egg yolks

1 1/2 cups Parmesan cheese freshly grated, plus more for garnish

1 tsp pepper freshly ground

4 tbsp basil chopped

In a large pot of salted boiling water, add pasta and cook according to package instructions

Drain and set aside

Add ham to a large skillet and sauté over medium-low heat until crisp, about 5-8 minutes

Transfer ham to a bowl and set aside

Add half and half to the skillet and bring to a simmer

Whisk the egg yolks into the half and half

Whisk in the Parmesan cheese

Stir in the black pepper

Add the cooked spaghetti, ham and basil to the skillet and toss well to combine 

Garnish with more Parmesan cheese if desired and serve immediately

You can also use bacon instead of ham in this dish

Bruschetta topped Naan Bread

Bruschetta topped Naan Bread

Naan Bread

Goat Cheese, crumbled

Tomatoes, chopped

Basil

Balsamic Glaze

Preheat oven to 350 degrees

Lay Naan Bread on a baking sheet

Bake for about 5-8 minutes

Remove from oven and top with goat cheese and tomatoes

Bake for another 5-8 minutes

Remove from oven and top with basil and balsamic gaze

Enjoy!