Sunday, March 24, 2019

WATERGATE SALAD

How To Make Watergate Salad

Watergate Salad

There is nothing better than Watergate Salad! This simple dump-and-go salad is a classic that makes it's way into every celebration because it's both incredibly delicious and incredibly easy. Whip it together in less than 5 minutes and you're good to go!
 CourseDessert
 CuisineAmerican
 Keywordpistachio fluff, pistachio salad, watergate, watergate salad
 Prep Time5 minutes
 Chill Time1 hour
 Servings10
 Calories158kcal
 AuthorTrish - Mom On Timeout

Ingredients

  • 3.4 oz pistachio Jell-O instant pudding mix
  • 20 oz can crushed pineapple
  • 1 cup miniature marshmallows
  • 1/2 cup chopped nuts your favorite
  • 8 oz container Cool Whip I used lite - thawed

Instructions

  • Combine pudding mix, pineapple (with juice), marshmallows and nuts in a large bowl and mix well.
  • Blend in Cool Whip and chill until ready to serve.

WATERGATE SALAD

Watergate Salad

Thursday, March 21, 2019



Ingredients

  • 5 chicken thigh fillets 
  • 1 onion, chopped 
  • 2 to 3 cloves garlic, minced 
  • 3 tbsps butter 
  • 1 1/2 cups long grain white rice 
  • 3 cups chicken broth or stock

CHICKEN RUB 

  • 2 teaspoons smoky paprika powder
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons salt
  • 1 teaspoon Black pepper

Instructions

  • Preheat oven to 350 degrees.
  • Scatter onion and garlic in a baking dish, then place butter in the center of the pan. Bake for 20 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken. Rub it in!
  • Remove baking dish from the oven. Add rice then mix.
  • Then pour chicken broth over the rice and stir. Place chicken on rice. 
  • Cover with foil, then bake for 30 minutes. Remove foil, generously spray chicken with cooking spray, then bake for a further 20 minutes until liquid is absorbed.
  • Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

Creamy Chicken








Marry Me Chicken with Veggies | The internet has been all abuzz about Marry Me Chicken, a creamy cheesy chicken dish made with sundried tomatoes. I added extra veggies and a secret ingredient to create my own version.

















Creamy Chicken | My Version of Marry Me Chicken
Creamy Chicken | My Version of Marry Me Chicken
Marry Me Chicken with Veggies | The internet has been all abuzz about Marry Me Chicken, a creamy cheesy chicken dish made with sundried tomatoes. I added extra veggies and a secret ingredient to create my own version. This creamy chicken recipe has pancetta, mushrooms, sun dried tomatoes, spinach, and tender chicken in a rich cream and white wine sauce. Add pasta to create a complete meal!

ACTIVE TIME20 minutes
ADDITIONAL TIME45 minutes
TOTAL TIME1 hour 5 minutes
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Ingredients

  • ¼ cup diced Pancetta
  • 2 ½ cups sliced Mushrooms
  • 2 cloves of Garlic, crushed
  • 2 teaspoons Olive Oil
  • 1 1/2 pounds Chicken (I used half thighs and half breasts)
  • 1 teaspoon Butter
  • 1 tablespoon Flour
  • 1 cup Fat Free Half and Half
  • ½ cup Cream
  • 1/3 cup Parmesan
  • 1 tablespoon Lemon Juice
  • ½ cup White Wine (I used Sauvignon Blanc)
  • ¾ cup loosely chopped Sun Dried Tomatoes
  • 1 ½ cups Baby Spinach
  • 8 ounces Fresh Pasta (I recommend Pappardelle)




Instructions
Start by heating your oven to 300 degrees.
Heat a large dutch oven over medium heat, and add the pancetta. After a minute or two the fat from the pancetta will begin to melt. At this point, add the mushrooms and the garlic. Let the mushrooms sweat out their moisture, and eventually brown. This will take about 8 minutes. Once the mushrooms have lightly browned, set them aside.
Using the same dutch oven, heat the olive oil over high heat. Sprinkle the chicken with salt and pepper, and then add it to the dutch oven. Brown both sides of the chicken, searing it to lock in all the juices. This will take about 1-2 minutes per side.
As soon as the chicken has browned, remove it from the pan and set it aside. It is ok if there is some chicken fat and browned bits of chicken in the pan, this will add extra flavor to the sauce you are about to prepare.
Still using the same dutch oven, melt the butter over medium heat. Whisk in the flour, and let it cook for 1 minute before whisking in the half and half and the cream. Let the mixture come to a slow and steady simmer, and whisk it while you let the mixture thicken for 1 minute. Then whisk in the parmesan, lemon juice, and white wine.
Add the sun dried tomatoes, and return the mushrooms and the chicken to the dutch oven. Cover the chicken with the sauce and the vegetables.
Place the lid on the dutch oven, and then place the dutch oven in the oven. Let the chicken bake in the oven for 45 minutes.
Just before taking the chicken out of the oven, prepare the pasta. I recommend using fresh pasta since I think it does a better job of soaking up the sauce. You are going to finish cooking the pasta in the sauce, so undercook it by about a minute.

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