Chicken Bites

chicken bites

Chicken Bites is a fun dish to make, and one that children and adults will be sure to like. You can make this recipe ahead and then refrigerate the dish. The next day you can put it in the oven and just heat it through slowly.

I did this the other weekend – made the mess and cleaned it all up on Saturday. On Sunday morning, all I had to do was pop it into the oven, and put it on Time Bake for an hour at 250. By the time we got home from church, the aroma of chicken filled the kitchen and the dish was hot and ready to serve.

If you do this, I recommend that you bake it until it’s just barely done. You can finish baking as it heats. Likewise, you could freeze this dish as well and then pull it out of the freezer one morning when you’re going to be having a busy day.

chicken bites

To make the crumbs, put the ingredients into a blender.  It guarantees an even crumb mixture and helps get the clumps out of the Ritz crackers. Use a fork or tongs for dipping the chicken into the butter and crumbs.

Bake the dish uncovered – but if you’re heating it up the next day, be sure to cover the chicken so it won’t dry out. You can always take the cover off for the last few minutes if you want.

Go for it. Get your kids to roll up their sleeves and help dip and bread the chicken!

chicken bites

ready to bake

Chicken Bites
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chicken breasts cut into bite-sized pieces, dipped in butter and breaded with a Ritz cracker-Parmesan cheese seasoning mix. Baked for half an hour, and it's ready to serve.
Ingredients
  • 4 chicken breasts
  • ½ cup Parmesan cheese
  • 1 up crushed Ritz crackers
  • ½ tsp. seasoned salt
  • 1 tsp. basil leaves
  • ¼ tsp. pepper
  • 1 tsp. garlic powder (optional)
  • ½ cup melted butter
Instructions
  1. Cut chicken breasts into bite-sized pieces
  2. Melt butter and put into a container for dipping
  3. Mix all other ingredients well - a blender is my choice
  4. Place aluminum foil over baking sheet
  5. Heat oven to 400
  6. Dip chicken in melted butter, then in crumbs
  7. Put onto baking sheet
  8. Bake uncovered for 20-25 minutes

 

chicken bites

Chicken Alfredo with Homemade Sauce

chicken alfredo

This recipe is an easy do-ahead. You can cook your noodles and make the sauce a day ahead, then combine and heat to serve. It’s also an easy one to do for a quick dinner – in thirty minutes or less. For the chicken, I’ve used my home-canned chicken. [Clicking on this link takes you to canned beef, but it works as well for chicken. Follow the directions exactly but substitute chicken for beef.] I’ve also used left-over grilled chicken or any chicken that’s left over from another meal. Simply put it into a freezer zip-lock bag and save it for the time you need this for a quick meal.

I’ve tried many different Alfredo recipes and this is the one I’ve come up with that works for me. When you make your own sauce, you know exactly what is in it, and there are no preservatives hiding around in that list of ingredients!

While you’re making the sauce, cook the noodles according to the package directions.

chicken alfredo

For the sauce, you’ll find that it thickens on its own without any flour added. Melt your butter and cream cheese together, then add heavy cream (use light or milk if you prefer). Seasonings can be adjusted to your liking and you’ll add the cooked chicken to the sauce just before you combine the noodles with the ingredients.

If you’re into counting calories, you might prefer light cream or milk instead of any cream. But for a hearty Alfredo sauce, you’ll want to use real butter and real cream.

 

Drain the noodles and combine the sauce and chicken with the noodles. Garnish with parsley.

alfredo sauce

Chicken Alfredo with Homemade Sauce
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy homemade sauce to make your own Chicken Alfredo. Easy to make and a guarantee to have no hidden preservatives.
Ingredients
  • 12 ounces noodles
  • ½ cup butter
  • 8 oz. cream cheese
  • 2 cups heavy cream - or 1 cup cream and 1 cup milk
  • 2-3 tsp. garlic powder
  • 1 tsp. pepper
  • 1 tsp. salt
  • ¾ cup Parmesan cheese
  • 2 cups cooked (or grilled) chopped chicken
  • parsley flakes for garnish
Instructions
  1. Cook noodles according to package, then drain
  2. Melt butter and cream cheese in saucepan, stirring
  3. Add cream (and/or milk)
  4. Stir until it thickens
  5. Season with garlic powder, salt and pepper
  6. Add Parmesan cheese
  7. Add chicken, then toss together with the sauce
  8. Garnish with parsley

 

alfredo

Porcupine Balls

porcupine balls

Porcupine balls are one of my husband’s favorite dishes. I got the recipe from his mom, who probably got it from The Mennonite Community Cookbook  or from someone else. When it came to me, it was hand-written, so who really knows where she found the recipe?

This recipe can be mixed ahead of time and shaped into the balls, then frozen and put into a freezer container. Then when you want to serve them, put them into a pan and allow to thaw for a few hours. So simple and easy. I’ve never met a child who didn’t like these porcupine balls. The rice hidden in these balls is what gives them the name, I think.

You’ll think you’re adding too much tomato juice, but by the time the rice has cooked in the hamburger, most of it will be absorbed. Then, by the time you allow the balls to sit for a few minutes, the juice will be gone.

porcupine balls

Pre-baking . I know, they don’t look so great. Trust me.

porcupine balls

The finished product – it tastes better than it looks.

 

 

 

 

 

 

 

 

4.0 from 1 reviews
Porcupine Balls
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Balls made with hamburger and some rice as well as other seasonings. Bake for 90 minutes in tomato juice. Add your own seasonings
Ingredients
  • 1 pound hamburger
  • 4 slices bread
  • 1 egg, beaten
  • 1 cup milk
  • 2 medium-sized onions, chopped
  • 2 sticks celery, chopped
  • ¼ cup uncooked rice
  • 1 quart tomato juice
  • garlic powder - optional
  • Salt and pepper to taste
Instructions
  1. Crumble bread and soak in milk
  2. Add beaten egg
  3. Mix all other ingredients (except tomato juice)
  4. Shape into 8 balls and place in a greased casserole dish
  5. Pour tomato juice over the balls
  6. Bake for 90 minutes at 350

porcupine balls

Oven Roast Beef

roast

The thing about doing a roast is that you can do it in an oven or in a slow cooker.  I have done both, but this post is about doing your roast in a slow oven. If you synchronize your baking to go along with making bread, a casserole or vegetable, or a dessert, you can enjoy the aroma of homemade in your kitchen all day long.

You can partially bake, then let it rest until it’s cool enough to slice. Make your gravy now or save the brother for later; add it to the sliced meat, then finish the process the same day or a few days later.  Depending on how soon you’ll be fixing this meal, you can refrigerate it or put it in the freezer.

When my local store has roasts on sale, I purchase several, bring them home, and then roast them all together before they make it to the freezer. While I’m putting groceries away, I inhale the aroma of succulent beef with onions!

My recommendation is that you start with a hot oven.  Then, after the meat has time to become heated through in the center, turn the oven down and let it roast away for several hours.

I begin with an oven temperature of 400. Put your roast and seasonings (sliced onion, salt, pepper, etc.) into your roaster or stoneware; add some water if you want to have a lot of broth for gravy. Then put the meat into the oven and let it heat clear through for about thirty minutes.

roast

These instructions are for an (approximate) 5 lb. roast. Turn the oven down to 250 (or 300 if  you don’t trust my judgment) and let it do a slow roast for several hours. I let mine bake initially for 3-4 hours. Then I allow it to cool enough to slice and make the gravy. At this point, I put the roast into a container for use later. When I’m a few hours from serving, I add cut up potatoes, carrots, and sometimes celery. Top with gravy and cover. Put it back in the oven, letting it slow simmer until it’s succulent – another two to three hours.

There you have it. Choose a crock pot or a slow oven. Either way works for me.

Oven Roast Beef
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A slow-roasted beef will get your salivary glands working all afternoon. Add some potatoes and carrots, and you're all set for a main dish.
Ingredients
  • 5+ pound Roast beef - bone in or boneless (bone in will be juicier)
  • 1 onion
  • Carrots - as many as you want
  • Celery - you choose the amount
  • Salt and Pepper to taste
  • Water - enough to cover the bottom of your pan
Instructions
  1. Heat oven to 400
  2. Place roast in roaster or covered dish
  3. Slice onions on top
  4. Season with salt and pepper
  5. Roast in oven for 30+ minutes until heated through in the center
  6. Slow-roast at 250 or 300 for 3-4 hours
  7. An hour or two before serving, add potatoes, carrots, and celery
  8. Make gravy from the broth

 

roast