For those of you who haven’t yet, I would really appreciate it if you could like my blog page on Facebook. I always post when new recipes are coming so you know when to be on the lookout. I would also appreciate any feedback or suggestions you have to share with me. Thanks for the support my dear followers 🙂
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
- 4 boneless pieces chicken (I used Purdue boneless chicken breast tenderloins)
- 1/2 cup of Italian breadcrumbs
- 1/3 cup of balsamic vinaigrette dressing
- 2 tbsp of grated parmesan cheese
- 2 tbsp of shredded mozzarella cheese
- 1 small tomato
- Preheat oven to 400 degrees & either spray a baking sheet or line with aluminum foil.
- Rinse chicken and pat dry.
- Put the breadcrumbs and grated cheese into a small bowl and mix together. Pour the dressing into a SEPARATE small bowl.
- Dip chicken into the dressing and then into the breadcrumb/grated cheese mixture. Coat well with the mixture and then place onto baking sheet. Do this for each piece of chicken. (Please note, for more flavor you should allow the chicken to marinate in the dressing overnight. Simply place the chicken in a freezer bag with the dressing and leave in the refrigerator.)
- Place in oven for 20 minutes (Please allow to cook longer if you did not use tenderloins, but chose larger pieces of chicken instead).
- While the chicken is cooking, rinse your tomato and slice. Be sure you have one slice for each piece of chicken. A small tomato should give you about 4 medium size slices.
- Remove chicken from oven. Top each piece of chicken off with a pinch of mozzarella cheese and then lay the slice of tomato on top of the cheese.
- Place the chicken (with toppings) back in the oven and allow to cook for another 5-8 minutes.
Serve with a veggie of choice & Live, Laugh, Cooking’s crockpot baked potato or mashed cauliflower for a complete & delicious meal!
Crockpot Baked Potato:
Be sure to visit and like Live, Laugh, Cooking’s Facebook page for recipe updates!
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” – A.A. Milne
One of my favorite types of food is potatoes. And of course, I don’t discriminate between the different forms of potatoes. Chips, french fries, mashed, baked… I love it all. I even gave up potatoes for Lent one year. Not joking. So I was really excited when I discovered this VERY simple recipe for crockpot baked potatoes.
- 4 medium russet potatoes (If you have a large crockpot, you can probably make more at once)
- Any toppings you wish to use (I chose butter, sour cream, broccoli, and shredded sharp cheddar cheese)
- Aluminum foil
- Wash and dry potatoes.
- Prick the top of the potatoes with a fork & wrap in aluminum foil.
- Cook on low for 8 hours or on high for 4.
- When done, allow them to cool for a few minutes before removing them from the crockpot because the aluminum foil will be EXTREMELY hot.
- When you are able to remove them, take off the aluminum foil. Cut the top with a knife. Slightly squeeze the 2 sides of the potato. If the potatoes are a little yellowish, don’t worry. This usually happens when they are made in the crockpot.
- Add toppings of your choice & enjoy!
Be sure to check out & like Live, Laugh, Cooking’s Facebook page at http://www.facebook.com/livelaughcooking
You will receive updates when new recipes are posted & you can leave comments and messages with feedback and suggestions!
It’s FRIDAY!!! That means it is time for Live, Laugh, Cooking’s 3rd “Friends Feeding Friends” post. This buffalo chicken quinoa recipe comes from Courtney who I graduated with last year. It sounds & looks amazing and I can’t wait to try it! Thank you bunches Courtney for sharing this awesome recipe.
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 2 boneless, skinless chicken breasts (about 8-10 ounces) OR 2 cups shredded rotisserie chicken
- 1 cup shredded carrots
- 1 cup broccoli florets
- 2-3 green onions chopped (whites and greens separated)
- Cooking spray
- 1/2 cup hot sauce (Courtney recommends Frank’s hot sauce)
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp sal
- Optional toppings: blue cheese crumbles or shredded cheddar cheese
- Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
- Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
- While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
- Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
- Pour 1/4 cup sauce over shredded chicken, tossing to coat. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
- Sprinkle with remaining chopped green onion and serve.
If you try this recipe, please be sure to comment below to let Courtney know what you think!
HAPPY COOKING & HAPPY FRIDAY!
*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*
“Life’s a box of chocolates, Forrest. You never know what you’re gonna get.” – Forrest Gump
Last week, the other TAs came over for a meeting. We had to grade our students’ exams, but we couldn’t forget about food! We made the night pass quickly by ordering Thai food and playing some music. I wanted to make some treats for them and these cookies were the result. They LOVED them and my friend Amber (see below) decided to name them “Forest Gump Cookies”. Beware that you will not be able to only eat one. Enjoy!
- 1 cup peanut butter
- 1 cup white sugar
- 1 egg
- 1/2 cup chocolate chips
- 1 tsp of cinnamon
- Preheat the oven to 350 degrees & spray baking sheet with baking spray
- Combine the peanut butter, sugar, egg, and cinnamon in a large bowl and mix well.
- Add the chocolate chips and mix again.
- Drop small spoonfuls of dough onto the baking sheet.
- Bake for 8-10 minutes. (Watch carefully while baking because these cookies burn easily on the bottom and are served best when soft)
*Please note that this recipe was adapted from allrecipes.com*
“I won’t be impressed with technology until I can download food”- Anonymous
Despite the crazy amount of work I had to do for my grad classes this past weekend, I forced myself to take a bit of a mental break & spend some time with friends. On Saturday, we forced our lazy butts out of bed and arrived in Boston nice and early for the “Rolling Rally” Red Sox parade. The atmosphere was amazing and the excitement of seeing all the players in their glory was worth the wait! Boston deserved this moment more than ever after last year’s tragedy. I will never forget the panic in my family’s voice when they called my cousin and I, who live in the area, to see if we were okay. Or the attachment I had to my phone waiting for a response from my friends assuring me of their safety. Or the fear & worry I experienced with my classmates when the entire campus was put on lockdown. That event will never be forgotten… just as the powerful sense of community Boston illustrated will stay in all of our hearts forever.
The next day, I had a lazy Sunday in my sweatpants consumed with writing papers, grading, and LOTS of coffee. I took a break to make some BBQ Chicken Dip for our viewing of “The Walking Dead” that night & the smell quickly filled the house. This recipe, without a doubt, was my friends’ favorite so far. I hope you all enjoy it! It makes for a perfect Sunday snack, especially if you plan on plopping yourself in front of the TV for some football 😉
- 3 cups of cooked chicken (To make it easier, I used rotisserie chicken and pulled the meat off into thin pieces. I recommend using Honey Glazed chicken if you can) – see picture below
- 1 block of cream cheese (8 oz- softened)
- 1/2 cup of BBQ sauce
- 1/4 cup of Hickory & Brown Sugar sauce (I used Sweet Baby Ray’s)
- 1/4 cup of ranch dressing (or blue cheese)
- 1/4 cup of low fat sour cream
- 1.5 cups of shredded cheddar cheese
1. In a large bowl, mix the shredded chicken, softened cream cheese, BBQ sauce, dressing, sour cream, & 1 cup of the cheddar cheese.
2. Pour mixture into a crock pot.
3. Cook on low until warm and bubbly (about 2 hours).
4. Before serving, stir the ingredients around & top with remaining 1/2 cup of cheddar cheese and allow it to melt.
Serve with tortilla chips! Happy cooking! & GO RED SOX!! ❤ Boston Strong
*Please note that this recipe was found on http://www.repeatcrafterme.com/2013/06/crock-pot-bbq-chicken-dip.html and was slightly adapted based on the ingredients I had*
“Everything you see I owe to spaghetti” – Sophia Loren
8 oz of angel hair pasta
24 oz of sauce
1 cup of mozzarella cheese
1.5 cups of squash
3/4 cup of spinach
1. Preheat the oven to 350 degrees.
2. Boil the water for your pasta. Once it is boiling, cook for about 8-10 mins.
3. Chop your squash and spinach into small pieces.
4. When the pasta is done, drain and allow to cool.
5. Spray a square baking pan with cooking spray and then pour a little of the sauce into the pan until the bottom is covered.
6. Take a third of the pasta and place in the pan evenly. Then pour a third of the spinach and a third of the squash over the pasta. Next, cover that layer with a third of the sauce and then top with a fourth of the cheese. Do the 2nd and 3rd layer in the same way. Top off with the rest of the cheese.
7. Bake for 25-30 minutes.