Spicy Bacon-Wrapped Shrimp

If you are getting ready for a great cookout at home for July 4th, then you should definitely try out this recipe for Spicy Bacon-Wrapped Shrimp. My father made these for a grad party last month, and they were a big hit! As you can see, we made a lot, but they were gone in minutes.
(Copied from the link provided above from the Taste of Home website)
Ingredients:
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.

In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.

Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.

Get what you need to prepare this for your 4th of July cookout because this was a big hit!

Patriotic Cookie Pizza

Yummy yummy dessert! Last week, another co-worker had a birthday, and I know she likes to try to be somewhat healthy. Thus, I thought I might find something sweet to make her with some fruit. I'm enjoying some of the recipes I've made with Pillsbury products, so I checked out their website and found this Patriotic Cookie Pizza. I thought it was great to find a recipe that uses their refrigerated sugar cookies and doesn't have overly complicated ingredients.

Here's how to make this very well-received dessert!

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust.

Arrange raspberries in large star shape in center. (I decided to forgo the star since I wasn't making this for a patriotic holiday).

Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.

Mini Italian Meatloaves

Sorry it's been so long peeps! It's been a rough couple of weeks in the Krista Kooks household, but I should be getting back to kitchen more often soon.

That said, last week, as my sous chef and I were trying to be frugal, I decided to try to make something out of as much as I could find from we already had in the house. I noticed that Erin ( from Dinner and Dessert ) made these Mini Italian Meatloaves in February of 08 and loved them. I know how much my hubby likes his comfort food, so I thought this might be a nice treat away from my experimental recipes.

Here is how I cooked the meatloaves which is not very different from how Erin has it on her blog.

1 pound ground beef

1 egg, beaten

1 cup marinara sauce, divided (I used a Classico sauce)

1/2 cup mozzarella cheese

1/2 cup breadcrumbs

1/4 cup onion, chopped

salt and pepper to taste (I used kosher salt)

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

3/4 teaspoon parsley

3/4 teaspoon basil

3/4 teaspoon oregano (Oops I used 1/2 a teaspoon too much!)

Preheat oven to 350 degrees.

Gently mix 1 cup marinara sauce and remaining ingredients together. Divide into 4 equal size pieces and form into desired shape. Place on greased roasting pan. Pour extra marinara sauce over top of each loaf and top with desired amount of extra cheese. Bake for 40-50 minutes or until internal temperature reaches 160 degrees. (It took 45 minutes for me).

Enjoy these little tastes of heaven! They are definitely a crowd pleaser for the men in your household :)

Bacon Quiche Biscuit Cups

Ever wanted to know how to use your Pillsbury refrigerated products for more than their basic use? Yesterday morning, I made these biscuit cups before we headed off to the beach. These biscuit cups are great because they are easy to make and have an easy cleanup process. I changed the original recipe up slightly but not by much.

INGREDIENTS
Real Bacon Crumbles (I used about half of a 2.5 ounce bag. You can always cook bacon you have at home. If you do, I'd cook about 6 slices.)

1 package (8 oz) cream cheese, softened
2 tablespoons milk

2 eggs
1/2 cup shredded Swiss cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
2 cans Pillsbury® Grands! Reduced Fat Buttermilk refrigerated biscuits

Extra bacon crubles for topping

Extra Swiss cheese for topping

Heat oven to 375°F. Spray regular-size muffin pan with cooking spray. Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth.

Stir in Swiss cheese and onions. Set aside.

Open biscuit cans, and press or roll each to form 5-inch rounds. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Everyone's oven varies, so keep an eye on these.

Sprinkle each with bacon and more shredded Swiss chese; lightly press into filling. For garnishing, cut some additional 1" slanted green onions and top them on the biscuit cups. Remove biscuit cups from pan.

These are delicious! Here's the original recipe from the Pillsbury website for the Bacon Quiche Biscuit Cups. I'm off to eat the leftovers because they are so yummy!

Sugar Cookies

Don't these look delicious?!

My cousin graduated from college this past weekend, and we were planning an outdoor party. Now, usually I would get really creative and make a fondant covered cake, but, as I said, this was an outdoor party. I didn't think a cake...outdoors...in Houston would be all that ideal. So, I decided to resort to something more weather friendly and still fun and creative.

I've always wanted to make sugar cookies that were cute and had great icing with the perfect consistency. I've finally found it! I got a little inspiration from Bakerella's Sugar Cookie post from last September. I found a recipe online that I thought would be best and fairly easy. Click here for the Sugar Cookies recipe that I used.

I loved that I learned how much easier it is to roll out sugar cookie dough if you do the following:

1. Lay out parchment paper or wax paper and sprinkle flour across the paper.
2. Place sugar cookie dough on the paper.
3. Sprinkle more flour across the top of the sugar cookie dough.
4. Lay down a second piece of parchment paper or wax paper on top of the sugar cookie dough.
5. Use a rolling pin to spread out the cookie dough.

Once the cookie dough is 1/8" thick, you can cut out the shapes that you want. As you can tell, I was using numbers, letters, and flowers! I used my container of 100 cookie cutters to choose from in deciding what shapes I wanted to make.

When I was ready to make the white icing, I turned to my Cooking Light Dessert Cookbook. There was a cookie recipe in there that has the following icing recipe, and I love the flavor of this icing because it has lemon juice in it! It makes a great refreshing flavor for summer.

Lemon Icing:
2 cups powdered sugar
1 tablespoon fat-free milk
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
Food coloring (optional)
Assorted sugar sprinkles (optional)

Combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired.

As you can tell, I also had some black icing. I bought some Wilton Ready-To-Use Icing Tubes to decorate with black icing. That icing actually tastes really good! I also bought some sprinkles and used those on various cookies as I decorated.

Clearly the graduate loves them!

Texas Sheet Cake

One of my great aunts makes a chocolate sheet cake every Thanksgiving, and it's gone before the Turkey hits the table! Yes, that means the dessert is gone before the main course :)

Now, many have tried to replicate her recipe and do as well as she can, but no one ever thinks those cakes are as good as my great aunt's. That said, I wasn't going to try to replicate her cake; I didn't even try to ask for the recipe! I do have a Dessert cookbook from Cooking Light that has this Texas Sheet Cake recipe. It looked really tasty, so I decided to make it. I mean just look at the batter!

Yum!

Now, in the recipe, you'll notice that it says you can use a 13x9 if you don't have a jelly roll pan. Obviously you can see that I did that as I don't have a jelly roll pan that is big enough.

I took this cake to my cousin's graduation party on Sunday, and I think it was gone in 15 minutes! I did eat a small slice, and I was very impressed by how moist it was. You really should make this cake and make sure you put the icing on while the cake is hot!

Pampered Chef Hold 'N Slice

Source: The Pampered Chef

This awesome product is only $4.00! I know it doesn't seem like much, but I absolutely love this product when I'm trying to slice a tomato, onion, lemon, etc. It makes the perfect sized slices. It spans the size of most Roma tomatoes, small onions, and similar sized fruits and vegetables! I'm not a kiwi person, but I'm sure it'd be great for those, too! Your knife just slides right through each of the slots while holding the the item you are cutting in place. It's a neat little gadget to add to your cookware items! Click on the picture to see the Hold N' Slice on the Pampered Chef Website.

Broccoli and Swiss Bake

So sorry for the long time between the last post now, but I think I have something quick, easy, and tasty for you! We really are trying to use up some stuff that we have in our refrigerator/freezer and pantry. Thus, I did one of my usuals and went to Recipe Land to type in some stuff that I wanted to use. This is the recipe I ended up with: Broccoli and Swiss Bake.

Refreshing, filling, and very tasty!

Lemon Pepper Cornflake-Crusted Tilapia Recipe

Can I just say that I am totally impressed?! Tonight, Krista Kooks' Sous Chef cooked dinner, and I am completely impressed by his ability to find the recipe on his own, used ingredients we already had in the house, and made an absolutely delicious meal. I am so so proud!


We had tilapia that we wanted to cook, and I must say that my sous chef is much better at cooking fish than I. With this recipe, he amazed me even more. We both highly suggest this recipe. We even used egg whites only for the breading process, so it was even healthier! Thus, I will inlcude this dish as a diet option for Krista Kooks.

Please go try this fish! You will love it!

Chocolate Chip Cookie Dough Mini Cheesecakes

Yet another creative dessert from Krista Kooks! Well, that’s not entirely true; I actually go this recipe from CooksRecipes.com. All I really did to change it up was make them mini cheesecakes as opposed to one regular sized cheesecake. Thanks to my Mini Cheesecake Pan from Williams Sonoma, I was able to create this little bites of heaven! I mean, don’t you want to hold a piece of cheesecake, bite into the center, and then be surprised with warm chocolate chip cookie dough in the center? If you don’t, you must be one of those people that doesn’t like chocolate, in which case I will forgive you.

Another little creative idea that I did with these mini cheesecakes was to alter the crust ever so slightly. Normally, as you might know, when making a cheesecake, you use crumbled graham cracker crumbs, butter, and sugar. Now, I know these yummy cookies we all love called Oreos, and those little oreos are just the right size for the base of a mini cheesecake. So, rather than mix the crumbs, butter, and sugar, I choose to have fun twisting open oreos, scraping the cream off, and using the cookies as the base for my mini cheesecakes! I also melt about a tablespoon or two of butter and drizzle a few drops over each cookie once they are placed into the mini cheesecake pan.

After this cookie bottom process is complete, I proceed with making the cheesecake filling and chocolate chip cookie dough mix for the cheesecakes. You can view this recipe to see the original.

Having made these yummy little bites and several other cheesecakes, I’m beginning to wonder if I might be able to come up with my own cheesecake recipe that perhaps doesn’t use a full 3 8 oz. packages of cream cheese. I know there are recipes out there that use sour cream that seems to replace some of the cream cheese. So I ask this question for anyone who might have some sort of answer: is there some ratio or proportion to follow when replacing cream cheese with sour cream? Are there rules that make this process easier? Enlighten me, please!

Graduation Cupcakes Recap

So, Graduations are coming around the corner again, and I wanted to take a look back at post that I helped you all out with a few months ago; Graduation Cupcakes.

There are probably different types of chocolate or other types of candy that you can use as your cupcake topper, but I explain in the post how you can create the ones I made.  It also might be easier now for any of you who might be needing a white graduation cap on top of your cupcake as Ghirardelli is now making White Chocolate Squares!  I saw them at Bed, Bath & Beyond one day :)

In these times of recession, save money for graduation and show you care by making your graduate these yummy cupcakes!

Pampered Chef Chicken Club Ring

Every bit of an awesome chicken club wrapped up in crescent rolls for brunch, lunch, or, in my case, a great main dish for event showers! This past weekend I threw a bridal shower for one of my great friends (yey Jordan!), and I made two of these rings as part of the food spread.

Several years ago, Courtney Mayfield (whom you've already seen recipes from below) was a Pampered Chef consultant. She had a party at her duplex (which I later lived in) and showed us all how to make this recipe. I still remember her mixing all these ingredients together on her dining room table in her Pampered Chef Classic Batter Bowl.

Anyway, as you can see from the picture above, I used the stoneware that I cooked the Club Ring on to display the food as well. I think it adds to appetizing appeal!

Below is the recipe that I used to create this yummy masterpiece!

CHICKEN CLUB RING

Ingredients:
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
3/4 cup shredded Swiss cheese
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
2 cans of Crescent rolls (8 count)
1 egg white, lightly beaten
1/4 cup shredded Swiss cheese

To Cook:
1. Preheat oven to 375 degrees. In Classic Batter Bowl, combine chicken, bacon, 3/4 cup of the Swiss cheese, mayonnaise, Dijon mustard, parsley and garlic. Mix Well.

2. Arrange the crescent rolls around the stoneware in alternating directions. If your first crescent roll points to the outside of the stone, then have the next one point to the inside of the stone.

3. Using the large scoop, scoop filling evenly over desired shape. Top with tomato slices and finish by folding shape together (I took the corners of each piece of dough and folded them into the middle). Brush with egg white and sprinkle with remaining 1/4 cup cheese.

4. Bake at 375 degrees for 11- 13 minutes or until the crescent rolls are cooked through.

Yield: 8 servings

I also found several other variations of this recipe, so feel free to check out these as well. Some of them seem to also use bell pepper and/or lettuce.

Alternate Recipe #1

In order to make life easier, I actually didn't cook bacon...drain it....wait for it to cool...and then chop them. I bought prepackaged bacon pieces, but not bacon bits. Nonetheless, take this recipe and use it for lunch or dinner and even when guests come over! People love the creative idea of this ring. Enjoy!

Crispy Chicken Costoletta with Mashed Potatoes and Asparagus

Well, apparently this is the best meal I've ever made. It's already been reordered. That means you have to try it!

First off, the Chicken Costoletta from the Cheesecake Factory:

I absolutely love that this chicken is so thin and tender, as do my tastetesters, Henry, Kevin and Melissa! This chicken only takes about 10-15 minutes to actually cook, but be sure to use a large skillet in order to get all of this chicken to cook together at one time.

The recipe doesn't call to cook the sauce in the same skillet as the chicken, but I did do this similar to a gravy. That definitely added some GREAT flavor. You can do it either way, but I just wanted to include that as your option.

Ingredients

The Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or chicken cutlets
Zest of 2 lemons
1 1/2 cups plain breadcrumbs (Try Panko Breadcrumbs)
2 tablespoons freshly grated parmesan cheese (optional)
2 eggs
2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice, plus 1 teaspoon fresh lemon juice
1/8 cup chicken stock
kosher salt
fresh ground pepper
1 tablespoon unsalted butter

Directions

For the chicken:.
Preheat oven to 200°F.

Zest two lemons. Bake zest for about 5 minutes until dry.

On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.

Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.

Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.

Keep chicken warm in oven at 250°F.

For the lemon sauce:
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.  Add whipping cream and boil until reduced by one-third.  Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.  Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and mashed garlic potatoes.

Secondly, the Mashed Potatoes from the Cheesecake Factory:

These were just...awesome. They need no other words. Just make them and eat them!  Here is my adaptation:

Ingredients

4 cups red potatoes
2 tablespoons horseradish
1/2 cup butter, softened
1 teaspoon salt, and to taste
3/4 cup gouda cheese, shredded

Directions

Cut away blemishes in potato skins, and cube.  Boil potatoes until very soft and drain off water.  Add butter and salt, and whip with a rotary beater until butter melts.  Whip in remaining ingredients.  Adjust seasoning.

Lastly, the Asparagus:

This is something that I learned several years ago, and I don't know where. When I make asparagus, I lay them out across a jelly roll pan and sprinkle olive oil all over them. I then sprinkle tarragon leaves on the asparagus. Put them in the oven on a high heat, such as 375 or 400 for about 10 minutes. Just make sure they are cooked!

You should all enjoy this fantastic meal!

Note: This post was edited on June 9, 2010.  This is STILL the most searched meal on Krista Kooks and still the sous chef’s favorite to come out of Krista’s Kitchen.

Hammered-Aluminum Champagne Bucket

Well OF COURSE this isn't a recipe, but part of cooking for me is hosting. Thus, I'm always have my eye out for awesome tools that I can use for hosting events. This afternoon, I was at the mall shopping for clothes. I was done with my clothing shopping, but I could feel Williams-Sonoma tugging me towards their heavenly store. Problem is, it was on the other side of the mall. No problem, I headed over there anyway.

I knew I had to resist going into the store, but as I passed by, I saw this beautiful champagne bucket in the window. It was like a huge diamond sitting among a so-so table setting. I just couldn't believe how gorgeous it was! I'm not made of money therefore I do not serve champagne much less have a gorgeous bucket to serve it in... but if I did...this would be the bucket that would be serving my champagne. Fortunately, it's on sale now at Williams-Sonoma!

Sale. Sale? Sale!

Hunny.....!

Bob Greene's No-Cheese Vegetable Lasagna

Once again, Mrs. Courtney Mayfield contributes her expertise to Krista Kooks!

"The second recipe - No Cheese Vegetable Lasagna, I can give you only my opinion on. Apparently a lasagna without cheese and meat wasn't so appealing to Will, so he decided to hit up Wendy's with a friend instead. I would call this a "health nut" recipe in my house - very well since it is from Oprah's personal trainer, Bob Greene when he made a guest appearance on the show.

It surprised me that though it was all veggie, it was still extremely satisfying. The flavor was great and I did eat a larger looking serving because it doesn't stack more than two layers, but it was really yummy. On the serving note: I wouldn't plan on having more than three servings unless you had a couple of filling sides to accompany. Since it was just me eating, I stopped with the lasagna and said forget the sides.

If you can buy just the amounts of the ingredients that you need, I think this recipe is pretty cost friendly. I was able to buy the nuts, spinach and basil this way and if you plan another marinara meal in the near future, you can split it between two meals as this one only calls for half a jar. I also have enough lasagna noodles left over to make one more dish as well - such as the Broken Florentine Lasagna Bake that Krista posted recently =)"

Grilled Chicken Salad with Caesar Dressing

Last night, we had our friends Kevin and Melissa over for dinner, and I decided to make some salad. Yea, it was pretty simple. A year ago, when I really started cooking out of Rachel Ray's cookbooks, I began making salad dressings from scratch (per the recipes), and they've always been so much better than Kraft or anything else.

So, I browsed through http://www.foodnetwork.com/ for one of her dressings, and I found this one. Now, I only used the dressing in this recipe. Henry bought some great lettuce mixes at HEB, and I tossed those with this dressing, Parmesan cheese, and croutons. I top the salad with grilled chicken. I used a meat tenderizer to flatten out some boneless skinless chicken breasts, seasoned them with salt, pepper, and a dash of Pampered Chef Chipotle Rub.

I will say that fresh lemon juice in these types of salad dressing really makes a difference. Spring for the lemons!

I know this sounds really healthy and all, and no doubt it was tasty, but don't worry. We followed it with the remainder of the top layer of Henry and I's red velvet wedding cake!

Creole Meatloaves with Trinity Gravy and Mashed Sweet Potatoes

Krista Kooks is proud to bring you...

drum roll please...

Mrs. Courtney Mayfield!

This wonderful young lady is bringing you a new realm to Krista Kooks with pork and sweet potatoes, which is something you will NEVER see me cook. That's why I was so excited she made this recipe because I told her I wanted a well rounded blog! Her hubby loved this recipe, so, without further ado...

"After many complaints by my husband of the "same ol' stuff," I decided to try this "real" cooking thing - starting with Krista's blog and her Fake Bake Rigatoni post. After surprising success with it, I started watching Rachael Ray's talk show and have tried a few of her fab recipes as well. These are both recipes that I will definitely be keeping around and making again.

For the first recipe - Creole Meatloves with Trinitiy Gravy, I have to honestly say I didn't know there was even a such thing as ground pork - beef and turkey of course and then bison if you were a little out there, but pork??? Turns out it's actually already in the prepackaged section at Central Market, so maybe I'm just naive.

We really really liked this recipe. To quote my husband Will, "This is on the verge of being not just good, but great." It was a very easy recipe, but still a nice change. I don't eat traditional meatloaf either, so the absence of the ketchup taste was quite nice for me too.

I do think I'll make a few tweaks to the recipe in the future: add salt and pepper to the meatloaf mixture and cut down on the veggies in the "gravy" - probably to one onion, maybe one and a half, and leave out a little celery and bell pepper. As you will see, our gravy was more just wet chunks of veggies and I would have preferred it a little more saucy.Rachael Ray suggested Mashed Sweet Potatoes to accompany the meal and I thought they were a very nice compliment and actually tasted great with the gravy on them. And since I already had the buttermilk for those, I made up a quick batch of buttermilk cornbread too.

As someone looking for good, but not too pricey dinner ideas, I hope these help you the same way Krista's posts help me - I can't wait to try the Golden Onion Baked Chicken this weekend!"

Slow Cooker Beef Brisket

So many of us have no time when we come home to make a big meal. For me, it's a hobby, so I definitely don't care, but I know a ton of people that love meals in the Crock-pot. As I mentioned before, I'm trying out Lipton Secrets, and this was the second recipe on my list to try.

Sorry, I don't have pictures because we had our friends Kevin and Melissa over to share it with us :) However, all four of us can definitely attest that this is a great meal! The meat was incredibly tender and juicy. It was also fun for me because I was able to use our crockpot.

If you have a look at the recipe, you can tell that there isn't much to do to prepare. The grocery list for this recipe is pretty short as well. For the tomato paste, I highly suggest searching for the tubes of tomato paste in your grocery store, like this one. This is what we have at our HEB, and I love that I don't have to waste a whole can of tomato paste just for the amount that I need.

Good luck smelling this one! It's going to permeate your home with an amazing smell!

Golden Onion-Baked Chicken

My mother has been very successful in the past with her oven baked potatoes that are based from Lipton Onion Secrets mix. Well, as our pantry clears out of a few things, I find new things back in the pantry; one of those was a box with Lipton Golden Onion Secrets mix. I took the box, sat down at my computer, and started looking for recipes. I had no idea there was an entire website from Lipton with hundreds of recipes! This post is the first of a few that I've tried, and not one of them has been bad.

This chicken that I made, well...it's not just chicken. It was one of the tastier meals that we've eaten in a while. I just couldn't believe how good it was! If you click on the link, you'll see that there is only 3 ingredients; the chicken, bread crumbs, and Lipton Golden Onion Secrets mix. How much easier can it get?

It was also exciting to make because I was able to use my Rectangular Baker from my Pampered Chef stoneware collection! I'm 100% positive that this baker had something to do with the tastiness of this recipe.

You can tell my taste tester was all about this recipe!

We both highly recommend this chicken, so add this to your grocery list!