So this year, we planted a garden and I planted regular cucumbers and pickling cucumbers. We love pickles and my aunt was always making awesome pickles so I thought, I should be able to do this. She sent me her recipe she used, and I found one online and this is what I cam up with! I canned them 3 weeks ago and we just opened up a jar, YUMMY! They taste great!
Brody’s at basketball practice so I’m getting things ready for dinner. We are going to try this recipe Oven Toasted Ravioli Recipe from Six Sisters’ Stuff. Their food and website are super cute and I can’t wait to meet them. I’ve also looked for some slow cooker recipes on their website too. Let’s hope it turns out good!
Didn’t do a whole lot today, called my friend MARVIN for unemployment. Hopefully that gets going soon, missing income for 4 weeks now is frustrating. I’m trying to plan Caden’s 4th birthday but need money for the deposit for the place.
We decided to have his party at Castaway Play. With lots of little ones in the family, I think they will have a blast! Plus it’s made so that adults can play in it too! Should be fun!
Brody is ready for basketball!
Brody has his first basketball game of the season on Saturday! 🙂 He’s super excited.
I made this yummy recipe for dinner a few weeks ago, and wanted to let everyone else in on the yummy goodness!! You use the new Philadelphia Cooking Creme, it’s the Italian Cheese & Herb one.
Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta Time: 45 minutes Yield: 6 servings Recipe from Jamie Cooks It Up! 3 large chicken breasts 5 C corn flakes 3/4 C flour 1/2 t salt 1/2 C milk 6 T olive oil 1 12 oz package bowtie noodles (farfalle)
Sauce: 1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor) 2 cans cream of chicken soup 1 C chicken broth 1/2 C milk fresh parsley, chopped (optional)
1. In a small food processor crush the corn flakes into crumbs. 2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever works for you. 4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who. 5. Take a pair of sharp kitchen scissors and cut each breast in half. 6. Dredge the chicken in the flour. Be sure it gets covered on both sides. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes. 7. Start cooking your pasta. 8. Remove the chicken from the freezer and dredge each piece in the milk…… …..and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 9. Add the olive oil to a hot skillet. 10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes…. ….or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides. 11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil. 13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose. Enjoy!
Thanks to Jamie Cooks It Up! for the yummy goodness recipe and for Pinterest for helping me find it!