Foody Friday/Pinterest Challenge

If you recall, over the summer I made some pillows for something some of my favorite bloggers do seasonally: the Pinterest Challenge. Sherry and Katie, (along with Carmel and Sarah) are doing it again, so I thought it’d be a good time to try some recipes I’ve been drooling over.

It’s no secret that most of the recipes I’ve tried come from Pinterest, and these are no different. I had pinned this easy garlic and brown sugar chicken recipe months ago and this corn casserole recipe more recently in hopes it could make an appearance at our Thanksgiving dinner this year. Since we had chicken in the freezer and I had to try that corn recipe before Thanksgiving (which is right around the corner), I decided to pair the two together this week.

So here’s the good stuff!

Easy Garlic Chicken

The chicken recipe:

Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Directions:
1 Preheat oven to 500°F and lightly grease a casserole dish.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes.

The Corn Casserole Recipe:

(serves 8-10)

Ingredients:

1-8 ounce container of sour cream
½ cup unsalted butter, softened
1-15 ounce can creamed corn
1-15 ounce can whole kernel corn (drained)
1-8.5 ounce package cornbread mix*
*I recommend using Jiffy Mix

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine ingredients—sour cream, butter, creamed corn, corn niblets and cornbread mix.
3. Pour into a 1 quart casserole dish and bake for 40 minutes.

And we have dinner:

Our dinner finished off with a nice green salad and enjoyed in the beautiful fall weather

As usual I made some changes. No changes with the recipes themselves, just with the cooking time. I wanted to cook them both at the same time, so I decided cooking at the lower temperature for a little longer was probably the best idea. The corn was supposed to cook @ 350 degrees for about 40 minutes and the chicken at 500 degrees for 15-30. I put them both in at the same time at 350 degrees for about 50 minutes. Everything came out perfectly cooked. Also notice, we used little chicken tenderloins and not chicken breasts, so that could affect the cooking times as well.

Both of these recipes were so easy, required minimal ingredients, and cooking them at the same time made it a SUPER easy, quick weeknight dinner. Who doesn’t want that after a long day/week of work?!

I should probably also mention this was a DELICIOUS meal! Chris and I both raved about it the whole time we were eating. Both of these recipes will be joining our recipe rotation, together as a meal and separately.

So there ya have it, folks. A quick, simple, yummy meal, Foody Friday & Pinterest Challenge all rolled into one post. If I threw in a picture of Elodie this would be the best.post.ever 🙂

Okay if you insist…

Elodie, finally feeling better after dealing with an ear infection, and mommy hanging out while daddy was in class

I’ll be linking this post up at the bloggers’ pages listed above on Tuesday, when everyone reveals their Pinterest Challenge Projects. Check them out if you need some DIY inspiration.

Have a good evening!

xoxo

Ash

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Foody Friday (a few days late..): 3 Bean Turkey Chili

This week, with the weather starting to cool down (you know with highs in the 80s rather than 90s), I was jonesing for some delicious, hearty chili. We had plenty of ground turkey in our freezer after our recent Costco trip, so I simply perused Pinterest for some crock pot turkey chili.

I found this recipe for Crock pot 3 bean turkey chili. The website the recipe was on, SkinnyTaste, is one of my favorites anyway, so I knew this would be a good one.

Topped off with sour cream & cheese

I followed the recipe exactly and it turned out great! Easily my new favorite chili recipe. Not too spicy, but could be easily spiced up if that’s your preference. It makes enough for a small army, or lots of hearty leftovers for days.

A perfect addition to your recipe repertoire for fall!

Try this out out soon!
xoxo

Ash

Foody Friday: Barbecue Chicken Cobb Salad

The grocery store where we shop, Publix, always has a featured recipe of the week (maybe more often than that?). Generally, depending on what time we go grocery shopping, there is someone cooking the featured recipe so you can sample it. Right next to where the recipe is made, they set aside all the ingredients you will need so you can conveniently grab everything. We love Publix!

More often than not, the featured recipe has something that we like–usually there is a main dish, a side and often even a dessert.

Many of our dinners come from these Publix recipes, including this one!

Barbecue Chicken Cobb Salad

This week I made a Barbecue Chicken Cobb Salad.

Like usual, I didn’t follow the recipe exactly, however I didn’t change much. I added avocado to my serving (Chris doesn’t like it) and we changed up the dressing a little. I covered mine with barbecue sauce, (is that weird?) and Chris used the ever popular and his favorite, Italian dressing. I didn’t lay it out all pretty with the ingredients separated, like they say to in the recipe, frankly because it’s a salad & much easier to eat without worrying about aesthetics. Also, since I didn’t cover the lettuce in bbq sauce like the recipe calls for, I didn’t have to worry about mixing it all together and it getting soggy, so we could munch on it for a couple of days . So, keep that in mind 🙂

It was super easy & quick, too. A great weeknight dinner.

Give this one a try!

xoxo

Ash