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okay. to save time preparing what to cook.

am gonna make it ahead of time and leave it in the fridge.

and then, i'll just toss it on the pot.

sounds simple, and so not time consuming.

more time for hubby and baby.

:))

hopefuLLy i can do some of it.

bLah bLah bLLLaaaaaaaaaah!

Found this on Pinterest..

wonder if it taste good or not. :)

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Chick-fil-a sauce

Chick-fil-a sauce:

1/2 cup mayo, 2 tbsp. mustard, 1/2 tsp. garlic powder, 1 tbsp. vinegar, 2 tbsp. honey, Salt, and pepper.

Kudos! to JuLie who posted this foOdie.. For CompLete RecipE, just cLick HERE ;)

my hubby loves to eat and can't wait to try this dippy for our aLL new chicken fiLLet. :)

As i was say-in, i was brows-in, and here i find-in.

nah, im just bored && stoned

i'm working but still no one is calling customer service.

i miss our customer's.

hahahahaha ;))

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HerOin chicken

4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder)

2 cups grated parmesan cheese

3 tablespoons dried parsley

2 tablespoons dried oregano leaves

3 teaspoons paprika

2 teaspoons salt (less if desired)

1 teaspoon pepper

2/3 cup melted butter

Directions:

1. First, preheat the oven to 350°F.

2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan for days!).

3. Melt the butter in a shallow bowl or pan.

4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.

5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.

6. Then -- kick yourself that you didn't make a double recipe!

Skillet Steaks with Gorgonzola Herbed Butter Recipe

Ingredients

For the steaks:

4 ribeye steaks, or your preferred cut
salt and fresh ground pepper
olive oil

For the herbed butter:

4 tablespoons butter, softened
4 tablespoons Gorgonzola cheese
1 tablespoons fresh parsley, chopped

Instructions

Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.

Heat large, heavy cast iron skillet over medium heat. You can also use a sideburner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness.

Cook longer if needed to reach the level of doneness desired.
Remove from heat and allow to rest for about five minutes in the skillet.

For the herbed butter:

Cream together butter, Gorgonzola cheese, and fresh parsley.
Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.

great thanks and find out more of the owner of this recipe, cLick hErE :)

Pork TenderLoin

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

yow burger!

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Cheddar Bacon Dip - Crack

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

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Crescent Pepperoni Roll-Ups

1 can refrigerated crescent rolls

40 slices turkey pepperoni

4 pieces of mozzarella string cheese, cut in half

garlic powder

pizza sauce

Preheat oven to 375.

Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

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Ingredients

1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving

Directions

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.