Friday, October 2, 2015

Copycat Chick-fil-A Chicken Tenders ~ Weekend Potluck #190

Happy Friday friends! Here in Southwest Virginia, we're preparing for yet another rain event. We had some pretty intense flooding earlier this week and it looks like we're in for another few more inches of rain over the weekend. And I know everyone is hoping Hurricane Joaquin will keep tracking east. Ain't nobody got time for all that! 
If you aren't familiar, every Friday I help host 'Weekend Potluck'. This is basically a virtual potluck. Your favorite food bloggers come on over here and share all the yummy recipes that they've been cooking and baking up all week. And each week, we highlight the most popular recipes and recipes that we love. So make sure to scroll down and click on any photo that interests you. When you click on the photo, it will take you to the recipe on their blog. And maybe, you just might find a new favorite food blogger to love! 

The recipe with the most clicks was...

Thursday, October 1, 2015

Chipotle Chicken Shells 'n Cheese

This is a sponsored post on behalf of VELVEETA. All opinions are my own. 

I don't do a whole lot of meal planning. I prefer to live life by the seat of my pants. Ok, so not true, I'm about as fuddy duddy as they come but one thing I really don't do is meal plan. I know I probably should. And I know a lot of people who do. But really, I just kinda go along and we make and eat what we feel like for that day. I try to keep a bunch of pantry staples and frozen veggies and meats so when we're deciding what to eat, chances are, I have something on hand that we can throw together. 
One of those pantry staples is VELVEETA Shells and Cheese. You can use it as a side item for whatever you're having but it can also be the star of the show. One of my regular dinners is preparing VELVEETA Shells and Cheese and throwing in some leftover grilled chicken into it and then sprinkling the top with bread crumbs and popping it in the oven. Boom! You're done. Serve with a salad or some veggies - score! So, when I got my hands on these new VELVEETA Shells and Cheese bold flavors, I thought, well, I know what to do with this. There is a Jalapeño flavor and a Chipotle flavor. The Chipotle flavor is slightly more mild than the Jalapeño. But I don't think either one of them is super spicy. 
And it doesn't have to just be chicken for this. You can use cooked ground beef too or even bacon or ham. This is a dinner that is meant to be uncomplicated. Plus, the chipotle flavor gives it a nice little kick-in-the-pants in the flavor department.

Sunday, September 27, 2015

Crock Pot Chicken Pot Pie

I am über-excited to share this recipe with you today. This one was a knock-it-out of the ballpark hit with my family. It had that incredible cooked-all-day flavor. It's a thick and creamy filling filled with chunks of chicken and potatoes and other veggies. And it's all served over biscuits. I have played with this recipe over the years and I'm finally really happy with the end result so it was definitely time to share. The different seasonings added were the key in making sure this doesn't taste blah.
Now, you can use this filling and actually make a proper pie with it. Use your favorite store bought pie crust, homemade pie crust or my Wham Bam Pie Crust and then use this filling inside. It's whatever you have the time and energy to do. I think spooning this filling over the biscuits makes it a perfect weeknight meal. Also, if you want some great homemade biscuit recipes, I've included a few of my favorites in this post. Bonus, the leftovers for this reheat beautifully!

Monday, September 21, 2015

Cheddar & Chive Drop Biscuits & GIVEAWAY

Now you know I couldn't let National Biscuit Month come and go without sharing at least one biscuit recipe! I first had the opportunity to make these Cheddar & Chive Drop Biscuits this past August during the White Lily/Martha White Southern Baking Retreat in Nashville. We had some great hands-on experiences with the three new White Lily flours. Nothing like slapping on an apron and throwing flour, huh? That's my idea of fun.
Here I am with my partner, Alice Choi, from Hip Foodie Mom. We had a lot of fun together. She is hilarious! Nothing like making biscuits with someone to bring two people together. 
There are three new premium specialty flours that White Lily just launched; Wheat with crushed White Grape SeedWheat with crushed Red Grape Seed and then an All-Purpose Wheat. They are a lot of fun to use and the tastes are unexpectedly good and I was surprised I would love them so much. I can be skeptical of new products. Especially when my tried and true works perfectly. But these flours really do add a little something special and unique to your baked goods. And you know what one of my favorite features about these were? They have resealable bags. Genius! Why hasn't that happened sooner? I get excited over packaging that makes my life easier. Sometimes I wish I had access to the marketing and test kitchen folks for companies to tell them what would work and what wouldn't in a home kitchen. You know what I'm saying? Now, who do we need to talk to at the powdered sugar companies? Because those flimsy plastic sugar bags are a nightmare! Can I get an "Amen"? 
Anyhow, where was I? Drop biscuits are one of the simplest forms of biscuits to make. You don't have to roll out dough or even use a biscuit cutter. You just whip it up and scoop it out. And the White Lily Flour really does all the work. White Lily is made with a soft winter wheat and that is the key to it's uniqueness.
I'm telling you, it truly makes all the difference. Once you feel it in your fingers and start working with it, you can truly feel the difference from anything else you've used before. It helps all your baked goods come out light and fluffy. It's been the southern cooks' secret for generations.
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