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Family Traditions: Smashed Redskin Potatoes

21 Jan

Better late than never, right?  Here’s the recipe for my mom’s famous smashed redskin potatoes…a perfect accompaniment to the rice krispie chicken!


Smashed Redskin Potatoes

1.  Boil 1 bag small red potatoes with skin on.

2.  Mash with masher, not mixer.

3.  Add 1 pint sour cream and 1 small package shredded parmesan cheese.

4.  Dot with butter, salt and pepper.

5.  Serve immediately!


Family Traditions: Rice Krispie Chicken

31 Oct

Today I want to share another one of my favorite family recipes.  This one is passed down from my grandma Marie and it’s just delicious.  For some reason I always pair it with mashed redskin potatoes (recipe coming soon) and green veggies.  It’s an awesome, easy dinner…I hope you give it a try!


Rice Krispie Chicken

1 stick butter
Parsley flakes
Rice Krispies
1 package chicken tenders (7-8 tenders)

Preheat oven to 350 degrees.  Next, grind up the Rice Krispies cereal (I have a VitaMix which works wonderfully.  Just pour in about 4 cups of cereal and give it a whirl!)  Then, melt the butter and add a sprinkle of parsley flakes.  Dip each tender into the butter, then the Rice Krispie coating, and place on a baking sheet lined with tin foil (easy clean up!)  Bake the chicken for about 20-25 minutes.  Voila!

Spinach Pesto Pasta

29 Oct

Well Bob and I are camping out inside our apartment, patiently awaiting the arrival of Sandy!  I am hoping it’s not too bad, and that all my east coast friends are staying safe!

Last night we stocked up on all the necessities for the storm:  food, water, wine, and supplies to make pumpkin whoopie pies 🙂

I made one of my favorite pasta dishes for dinner…homemade spinach pesto pasta!  If you have the time to make your own fresh pesto, I highly recommend it.  You can really taste the difference with the fresh herbs and hint of lemon.  So light and delicious.  I also add a bit of spiralized zucchini to this to pump up the nutrition.


Spinach Pesto Pasta

8 oz pasta (I like to use bowties)
1 large zucchini
1 batch Spinach Pesto (recipe follows)
Parmesan cheese (optional)

Start by bringing a medium pot of water to a boil.  Once boiling, add about a half a bag of pasta, and cook to al dente.  While the pasta is cooking, spiralize your zucchini and place into a colander.  Next, make your pesto!  Pour the pasta over the zucchini to drain.  This will steam and slightly soften the zucchini shreds.  Toss pasta and zucchini with homemade pesto, add a touch of Parmesan cheese, and enjoy!

Spinach Pesto
from Greens, Glorious Greens!

2 cups spinach
1/2 cup parsley
1/2 cup basil
1/4 cup pine nuts
1/2 cup extra virgin olive oil
2 cloves garlic, minced
juice of one lemon
salt and pepper to taste

Blend all ingredients until smooth 🙂

And for dessert….Jenna‘s pumpkin whoopie pies.   So delicious!

Stay safe all!