Buttermilk Pancakes & Bacon
I found the BEST pancake recipe on Pinterest a few years ago (which I can’t find anymore…..), but decided that if there was going to be a better one, it would be in the Magnolia Table cookbook, so we gave it a shot. I wouldn’t say these were better, but they were just as good.
Tonight’s meal was born our of buttermilk in our fridge that was about to expire. We always keep a package of bacon in our fridge for just this occasion.
Normally, I make smoothies loaded with spinach when we have breakfast for supper so that there’s still a vegetable, but I was too tired tonight. So, no vegetables tonight.
Guess what? No one died.
Sausage, Egg & Cheese Biscuits
We wouldn’t normally eat breakfast for supper two nights in a row, but I had originally planned something different for tonight’s supper. During the day, I realized that I didn’t have a key ingredient to make it and didn’t want to run to the store.
For just these kinds of situations, I always have the stuff for “In A Pinch Meals”. These are meals that can be made from foods that have a relatively long shelf life or are staples that we always have in our fridge or pantry.
I used canned biscuits and frozen sausage patties. We eat cheese slices like it’s our job, so there’s always a selection of those.
I did make a smoothie with these sandwiches to get some fruits and veggies in with the carb & fat loaded goodness that are these breakfast sandwiches.
Parmesan Chicken Nuggets & Cauliflower Rice w/ Zucchini & Sweet Corn
I don’t like to use the words “Chicken Nuggets” to describe this, because that insinuates a kid food, but these are delicious no matter how old you are. This recipe started as one that I saw on Giada DeLaurentis’ cooking show over ten years ago, but I’ve adapted it so many times, that I think I can call this recipe my own.
Parmesan Chicken Nuggets
- Cooking Spray
- 3 to 4 chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk (or “regular” milk)
- 1/2 cup freshly grated Parmesan
- 1/4 cup shredded Parmesan
- 1/2 cup Italian-style seasoned bread crumbs
- 1 Tbsp dried basil
- Pour buttermilk over chicken. Cover and refrigerate for, at least, a couple hours
- Preheat the oven to 500 degrees F
- Cover 2 heavy large lined baking sheets with non-stick spray
- Mix the Parmesan cheeses, basil & bread crumbs in a gallon size ziploc bag
- Dump chicken in colander to drain excess buttermilk
- Add chicken to bag
- Seal and mix until coated
- Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly
- Bake until they are cooked through and golden brown, about 12 minutes
The key to this recipe is soaking the chicken in buttermilk (I’ve used “regular” milk when I haven’t had buttermilk and it works well too). As I understand it, the milk breaks down the proteins in the chicken, which makes it super tender.
The Parmesan Riced Cauliflower with Zucchini and Sweet Corn is from thygoodness.com. Do yourself a favor and MAKE THIS RECIPE. It’s so hearty that it could be it’s own meal.
My kids don’t like zucchini, so I just pull out the zucchini on their plates (and put it on mine).
BBQ Pork & Penne Skillet
This was another Pinterest success. I had some leftover BBQ pulled pork and this made another meal from it.
Out to Eat
The kids didn’t have school, so we took advantage and hit the road for a fun day at the Children’s Museum.
We don’t eat out often, so this was a treat.
Pizza & Smoothies
We postponed our regular Friday night pizza & movie until Saturday because the kids and I were gone on Friday night.
Pizza tastes just as good on Saturday as it does on Friday, in case you’re curious.
Out To Eat
It was my husband’s grandpa’s birthday and all he wanted was to have his family go out to eat at the Pizza buffet. His wish was granted.
And I’m never going to complain about pizza two nights in a row.
Do you have a recipe that you got from somewhere but over time have changed to make it your own?