Cheddar and Goldfish Encrusted Chicken

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Well it’s been almost another 15 days since my last post. 
I’m just lazy. It’s true. Plus I don’t want to spend the last precious few hours of my night in front of my computer thinking. (I’d rather spend them mindlessly in front of the TV.)
I swear from this point forward I will do my absolute best to add a post at the very least once a week. 

I did manage to find some time tonight while the hubby is at hockey to knock back a glass (or two three) of wine and get back at this blogging stuff.

Today I’ve got another cheesy chicken recipe…quelle surprise!
I attempted this one a couple nights ago and it turned out alright. I saw this pin for “Crispy Cheesy Chicken” and it sounded delicious and easy enough, so I decided to give it a shot.
After reading through the recipe I realized I didn’t have the ingredients for the cream sauce it originally called for so I went without and just used Ranch Dressing to dip it in.

Here’s my version;  The “Cheddar and Goldfish Encrusted Chicken”

Ingredients

Chicken Breasts (I only used two)
Crushed Goldfish Crackers (original recipe called for Ritz Crackers, but I didn’t have any on hand so I improvised. I used about a cup)
Shredded Cheddar Cheese
1/4 cup whole milk 
1 Egg (another improvisation, I didn’t think just milk was making the cheese stick enough so I added an egg to it)

Instructions

1. Cut chicken into strips (I didn’t do this because I didn’t even read this part in the original recipe. I just picked out my ingredients, checked the baking temp and time and just basically winged the rest of it. I would recommend doing this step though, because I think it would’ve made mine significantly crispier. I’ll be doing this next time.)

2. Combine egg and milk and dip each chicken strips into the mixture coating them

3. Press the cheese into the chicken (the cheese really doesn’t stick very well even with the egg so I really had to push it into the chicken)

4. Press chicken into cracker crumbs

5. Spray a 9×13 pan with cooking spray and lay the chicken on the pan. Cover with tin foil and bake at 400 degrees for 35 mins. (I used a loaf pan because it was all I could find at that moment)

6. Remove tinfoil and bake for an additional 10-15 mins until crispy

Here’s my inspiration; the original link’s beautiful cheesy crispy chicken:

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And here’s my beautiful Cheddar and Goldfish Encrusted Chicken (with rice):
(Doesn’t it just look so appetizing! It was edible I swear.)

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Despite looking like a Pinterest fail it was actually pretty delicious. Hubby really seemed to enjoy it (hard not to make him happy with anything that involves cheese and chicken) and my toddler ate it too (I think the goldfish crackers were enticing enough for him). 

This one will certainly be added to my repertoire, only next time I’d definitely cut the chicken into strips and use the proper baking pan. 

Crockpot Cheesy Buffalo Chicken & Rice

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I haven’t done any groceries in about 2 weeks.
I’ve run to the store for milk like 3 times but I haven’t had enough motivation to do a full shop so my fridge and cupboards are pretty bare. I either had to go grocery shopping alone with my 16 month old today, or I had to find something to make out of the scarce amount of items I did have.

So I took to Pinterest and found a pin for this Crockpot Buffalo Chicken. It looked pretty good, but because I didn’t have a couple of the ingredients, I just used it as inspiration to create what I now call Crockpot Cheesy Buffalo Chicken & Rice.

That’s right. My own creation! Maybe I am turning into a domestic diva…

Ingredients

Chicken Breasts (Luckily I had two of these hanging out in the back of my freezer, I know they’re not that old because I feel like I just cleaned that thing out)

Hot Sauce (I used Franks Red Hot because, quite frankly, I do put that shit on everything and it’s always in my “sauce door”. I didn’t actually measure it, but if I had to eye it out I’d say it was probably 1/4 cup)

Ranch Dressing (I had about 1/3 of a bottle left so I just used the rest of it, again not sure of the measurement probably around 1/2 cup) 

Rice (You could use 1 cup of any kind of cooked rice but I used a package of Uncle Ben’s Ready Rice in Creamy Cheddar Cheese)

Shredded Cheese (about 1/2 cup, but there’s really no limit to the amount of cheese a dish should have. Everything’s always better with cheese.)

Instructions

1. Place chicken breasts in the bottom of the crockpot

2. Mix up ranch and hot sauce and pour over chicken

3. Cover and let the chicken cook on low for a few hours (I probably cooked it for about 6 but my chicken was frozen)

4. Shred the chicken once cooked

5. Add cooked rice (or the pre-packaged pre-cooked stuff like me) and shredded cheese and mix it up. Turn off the crockpot and let it sit for 2-3 mins.

5. Serve it up.

I didn’t take a picture of this one, wasn’t sure I was going to blog about it and by the time I had decided too, it had been devoured. This dish will definitely be made again and probably within a few weeks. I’ll update this post with a pic when I do.

If I can pull this one off without royally f’ing it up anyone can. Trust me.

Oh and it pairs well with a nice Cabernet Sauvignon 😉
(I don’t actually know this. It’s just pretty much all I ever have on hand)

Cheers!