Spicy Shrimp, Chicken, and Sausage Skilletini

Shrimp Chicken Sausage Skilletini

I was in the mood for the Spicy Skilletini at Johnny Carino’s, so I took some ingredients we already had and tried to make my own. If I remember correctly, it’s just spaghetti noodles, olive oil, shrimp, sausage, 1/2 of each of a red and a green bell pepper, 1/4 of an onion, minced garlic, leftover spaghetti sauce, Italian seasoning, crushed red pepper flakes, pepper, and maybe salt.

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Zesty Crockpot Chicken

Here’s another great recipe I got from Tried and Trues. I absolutely love it. I first heard about it (and Tried and True) from SamsterMommy. You can actually make it on the stovetop, too, which is what I did this time since I got started on it late and we were hungry for lunch. Today I served it over rice, and I think that’s the preference at our house. So yummy and easy. I love to pour the sauce all over my rice, shred the chicken, and mix it all up. Cady likes it that way, too (and pretty much anything with rice).

Unfortunately, this hasn’t been a photogenic dish any time I’ve made it, so instead, I’ll end this post with a photogenic doggie.

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Chicken Wings

These wings were made from a recipe for drummettes that I got here at Tried and Trues. They were so easy and so good. I didn’t know how the russian dressing would taste since I had never had it, and here it would be mixed with marmalade, but once the smells started coming from the kitchen, I knew it would be great.

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Grocery Store Samples = Easy New Meal Ideas

We’re pretty big suckers for samples and have a tendancy to buy the products we taste when we’re at the grocery store. I like trying new things when it comes to food and get bored eating the same stuff all the time. We’ve tried new kinds of juice, bread, gumbo ingredients, cheese, and more. I consider it a good thing because sometimes we need more meal ideas, and being able to try something first helps us decide whether or not we’d like to make it ourselves at home. Plus, it doesn’t hurt that the recipes are always super easy to make.

Today I made “Hot Pepper Raspberry Chipotle” hot wings using a simple rub on the wings before frying them and a sauce that we put on after letting them sit for a bit on some paper towels (both from HEB). So easy and tasty. Two things that are important to me when I’m cooking.

I love fried chicken.

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Slow Cooker Tex Mex Chicken

I got this recipe from Tried and True who got it from Kraft Foods, and it is SO GOOD!

I’ve made this a couple times now and highly recommend it.

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Japanese Chicken Katsu

I got this recipe from Williams-Sonoma: Food Made Fast Asian, which I borrowed from my parents’ house. I replaced the pork with chicken instead because that’s what my hubby likes. This is from the 20 minutes start to finish section.

Ingredients:
1 tablespoon soy sauce

1 tablespoon mirin or sake
1 tablespoon worcestershire sauce
3 tablespoons ketchup
1/2 teaspoon hot mustard
1 1/2 pounds chicken breasts
1 egg
2 tablespoons flour
1 cup panko or plain fine dried bread crumbs
salt and freshly ground pepper
1/4 cup corn or peanut oil
steamed rice for serving

1. Stir the first five ingredients with 1 tablespoon hot water for the dipping sauce or skip the whole thing and buy the ready made Katsu or Tonkatsu sauce (I don’t know the difference, honestly).

2. Season the flour with salt and pepper. Beat the egg. Put the flour on one plate and the bread crumbs on another. Season the meat with salt on each side, dip in the flour, dip in the egg, and dip in the crumbs evenly pressing the crumbs with your fingertips so they stick.

3. Fry over medium high heat about five minutes each side until golden brown, cut into strips, and serve with dipping sauce and rice.

Ok, this picture really does nothing for it. It’s really good. He said it was just like the one at the restaurant.

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Slow Cooker Italian Herb Chicken

I got this recipe from the back of a McCormick’s slow cooker seasoning I saw at the grocery store, but it’s also listed on the website. It’s really good and really easy.

Ingredients:
2 1/2 pounds bone-in chicken parts
(I used chicken breasts)
1 package (8 ounces) fresh mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste

1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.

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