Hummus-Crusted Chicken: #HummusMadeEasy

This post is sponsored by Arkansas Women Bloggers to promote Bush’s Hummus Made Easy. I received free product to sample for this review and am being compensated for my time. However, phthisiatrician all photos and ideas on this blog are my own.Hummus Made Easy

I am on a hummus kick this month, and it’s all thanks to Bush’s Hummus Made Easy. I love this stuff! And it’s a breeze to whip up in a blender, food processor, or with an immersion blender.

Last night I made Hummus-Crusted Chicken using the Black Beans Hummus flavor and the Classic Hummus flavor Hummus Made Easy. I also included some veggies I had on hand: carrots and a zucchini.

First I prepared the hummus according to the package instructions. Next I pounded out four chicken breasts to an even thickness and sliced up my veggies into spears.hummus  & veggies

I placed the carrot and zucchini spears in a 9×13 baking dish and drizzled olive oil over it, then salt & pepper, then tossed to combine. Next I spread hummus on both sides of the chicken breasts — two with the Black Bean Hummus and two with the Classic Hummus — and placed the chicken over the vegetables. hummus-crusted chickenFinally I sprinkled seasoned Panko bread crumbs over the top and added a little extra spice (because we like spicy at the Valley house).

I baked the dish at 400 degrees for about 40 minutes until chicken was done throughout. Hummus-crusted chickenIt was so delicious. The hummus from the bottom of the chicken breasts made a rich sauce for the vegetables, and the hummus and Panko on the top made a crunchy-gooey topping for the tender chicken. It was a hit with all the Valleys.

You can find Bush’s Hummus Made Easy at Walmart on the canned beans aisle. Hummus Made Easy

You should also check out my Zucchini Hummus Wraps that I made last week using Hummus Made Easy. This recipe is so good that I made it THREE TIMES last week.

Dinner on the Run

*I’m being compensated for this post, viagra but all opinions expressed here are my own.

I’m all about cooking whole foods at home, pharmacist but sometimes a busy momma needs a drive-thru break. This was the case last Thursday night. After working all day and picking up the kids, I had exactly 37 minutes to get my crew fed and then me out the door looking fabulous for my friend Virmarie‘s art gallery show opening. Another friend Renee is a brand ambassador for McDonald’s and has been raving about their new Chef Crafted Flavors sandwiches, so I decided to try them out. I zipped through the drive-thru and ordered one of each.

For each of the three Chef Crafted Flavors, diners can choose the new buttermilk crispy chicken patty, the artisan grilled chicken patty or a beef patty. These can be served on an artisan roll or on a traditional sesame-seed bun.

McDonald's Chef Crafted Chicken SandwichThe first one I ordered was the Pico Guacamole with grilled chicken on artisan roll. It came with pico de gallo, guacamole, ranch, white Cheddar and leaf lettuce. It was good, but a little too oniony for me. I think I would have preferred it with the crispy chicken or beef patty better. The guacamole was fresh and tasty. McDonald's Chef Crafted Buffalo Bacon sandwichThe second one I ordered was the Buffalo Bacon with crispy chicken on the artisan roll. This one was my husband’s favorite. It came with creamy blue cheese sauce with blue cheese crumbles, tangy buffalo sauce, applewood-smoked bacon, tomato and shredded green lettuce. I would have loved it without the buffalo sauce, but then they’d have to re-name it. McDonald's Chef Crafted Maple Bacon Dijon sandwichFinally, the last one I ordered was the Maple Bacon Dijon with beef patty on an artisan roll. This one was my favorite. It was just about perfect with maple-seasoned bacon, savory grilled onions, slightly sweet honey Dijon sauce, creamy white Cheddar, and leaf lettuce. Unfortunately for me, this was also my six-year-old’s favorite, so I had to share. I’ll definitely get this one again. LOVED IT.

McDonald’s is having a contest to promote the Chef Crafted Flavors. You just need to go to here and register and vote on which Chef Crafted sandwich is your favorite. Everyone who enters will receive a coupon for a free medium drink and fry with purchase just for entering. Then at the end of the sweeps, McDonald’s will pick one Grand Prize winner who will receive a year’s worth of FREE sandwiches. Drive-thru-dinner-on-the-run JACKPOT!

Virmarie explaining the story behind her current collection

So I made it to Virmarie‘s gallery show right on time — and even snagged a rockstar parking spot right in front. Her show is at Argenta Gallery until January 4th. You should really check it out. And get you a McDonald’s Chef Created Maple Bacon Dijon burger on the way there. You can thank me later.

Chicken with Mushrooms & Mashed Potatoes

I love Hello Fresh! They deliver a box of fresh ingredients for three recipes to my door on Wednesdays, thumb and then I get do the fun part — COOK!

Tonight’s recipe is sautéed chicken with mushrooms and mashed potatoes.

Ingredients (2 generous servings)photo 1(55)
2 chicken breasts
8 oz. button mushrooms
1 bunch parsley
1 sprig thyme1 lemon
1 T. flour
12 oz. Yukon potatoes
1/2 cup chicken stock
1 T. olive oil*
2 T. butter*

* not included in Hello Fresh package

Peel and cut the potatoes into 1/2 inch cubes. Quarter the mushrooms. Strip the thyme leaves off the sprig. Finely chop the parsley. Halve the chicken breasts lengthwise. Halve the lemon.

photo 2(54)Place the potatoes in a pot with water and a large pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, until easily pierced with a knife. Drain and return to the pot. Mash with a fork with a tablespoon of butter and a couple of tablespoons of milk (or water).

photo 3(44)While the potatoes are boiling, heat 1 tablespoon of olive oil in a pan over medium-high heat. Season each chicken cutlet with salt and pepper, then sprinkle with flour. Sear for about 3 minutes per side, until golden brown. Set aside.

photo 4(35)In the same pan over medium heat, cook the mushrooms with thyme and the remaining tablespoon butter. Cook for about 6 minutes, or until golden brown. Add 1/2 cup chicken stock. Simmer for about 5 minutes, until the liquid has reduced and thickened slightly. Season with salt and pepper to taste.

photo 5(20)Return the chicken to the pan and toss to coat with the sauce. Finish the sauce with a squeeze of lemon juice to taste.

Finish: Serve the mashed potatoes with the chicken cutlets and spoon the mushroom sauce on top. Sprinkle with chopped parsley.

photo(59)You can order your own Hello Fresh box using this link:


50% off 1st Love With Food Gluten Free Box

Butterflied Chicken with Onions

photo 1(20)The Argenta Farmer’s Market opened today for the 2014 season. I’ve been looking forward to this day all winter long, see so I indulged and bought a little bit of everything. They even had live musical entertainment.

photo 2(20)Wheatgrass from Arkaponics
photo 3(12)
Local Honey from K-Bee Apiaries
photo 5(7)Flowers
photo 4(11)Jellies Martin Family Farm. I got the Dandelion and Rosemary Peach.
photo 4(10)Crafts from Garage Sale Queen of North Little Rock
photo 5(6)Black bean hummus and jalapeno & cheese hummus from Geek Eats of North Little Rock
photo 3(11)Local made cheeses from Kent Walker Artisan Cheese
photo 1(19)I got the garlic montasio cheese. Expensive, ambulance but worth it!
photo 2(19)Barbara from Scott Heritage Farms. I belong to her CSA.
photo 5(5)I bought some beautiful leaf lettuce from Barnhill Orchards.

photo 1(18)Soap from Whole Harvest Farm in Cabot
photo 4(8)Bread from Arkansas Fresh Bakery
photo 2(17)
photo 3(9)All-natural dog treat from BARKansas Bakery of Jacksonville
photo 1(17)Here’s all my bounty from today’s trip to Argenta Farmer’s Market: two loaves of bread, drugs a dozen eggs, a whole chicken, lettuce, hummus, two jellies, cheese and honey.
photo 5(4)

The Argenta Farmer’s Market is open Saturday’s 7 a.m. til noon in downtown North Little Rock.

Mexican Quinoa Salad photo 2(21)

Recipe from Deliciously Organic website.
Serves 4

1 tablespoon coconut oil
1 1/2 cups quinoa
1/2 cup cilantro, sick chopped
2 tomatoes, purchase
chopped (I omitted; used salsa instead)
1 cup corn (I rinse canned corn before using)
1 (15-oz) can black beans (I rinse canned black beans before using)
3 tablespoons lemon juice
1 teaspoon sea salt (I used regular salt because I was out of sea salt)
1/4 cup olive oil

photo 1(21)Melt coconut oil in a large saucepan over medium heat. Add quinoa and saute 3-4 minutes until the quinoa just start to turn golden brown. Pour in 3 cups of water. Bring to a boil and then lower heat to simmer, cover, and cook for 20-25 minutes until quinoa is cooked. Cool to room temperature. Stir in cilantro, tomatoes, corn, beans, lemon juice, salt and olive oil. Season to taste with salt.

photo 2(23)

Recipe from the Deliciously Organic cookbook by Carrie Vitt.

Butterflied Chicken with Onions

photo 5(8)1 (4-5 pound) chicken, pharm
butterflied **
4 tablespoons unsalted butter, try
at room temperature
2-3 tablespoons fresh thyme (I used basil paste)
1 1/2 teaspoons sea salt, look divided
1/2 teaspoon freshly ground black pepper
2 large red onions, cut into wedges (I used 1 large white onion)
1 tablespoon coconut oil, melted

Preheat oven to 450 degrees and adjust oven rack to medium position.

Pat chicken with a dry cloth to make sure the skin is dry. Stir together softened butter, thyme or basil, and 1 teaspoon sea salt in a small bowl. Gently lift the skin and rub herbed butter under the skin of breasts, thighs, and legs. Rub extra over top of chicken, then season the entire chicken generously with salt and pepper.

photo 1(23)

Place chicken in roasting pan. Toss onion wedges, coconut oil, remaining 1/2 teaspoon of salt, and pepper in a medium bowl. Pour onions around chicken in roasting pan. Roast chicken for 30 minutes then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown, and when a thermometer reaches 160 degrees when inserted in the thickest part of the breast. Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to redistribute.

photo 1(22)

** To butterfly the chicken, lay it breast side down. Using good kitchen scissors, remove the backbone by cutting just to the left of the backbone all the way down the chicken and then repeat on the right side. Now remove. (Make sure to save the backbone for broth the next day.)


Moroccan Chicken Stew

It’s been a busy, viagra cold, rainy week. All good excuses for not going to the grocery store, right? So tonight I decided to make dinner with whatever ingredients I already had on hand. I started with chicken breasts and one sweet potato. I scanned my Pinterest food board and found this recipe for Hearty Chicken Stew with Butternut Squash & Quinoa. Here are ingredients along with my substitutions:

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces (I used 1 sweet potato)photo(34)
  • 3 1/2 cups chicken broth (I used veggie broth)
  • 1 1/2 lb. boneless, skinless chicken thighs (I used chicken breasts)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt (I used regular salt)
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano (I used minced ginger)
  • 1 can (14 oz) petite diced tomatoes (I used 1/2 can of coconut milk)
  • 2/3 cup uncooked quinoa (I used white rice)
  • 3/4 cup pitted and quartered kalamata olives (omitted)
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley (omitted)

And you know what, it worked! I renamed in Moroccan Chicken Stew.

Pressure Cooker Mushroom Chicken over Herb Egg Noodles

photo 4(1)Dinner tonight was sort of impromptu. I knew I had three chicken breasts thawed in the frig, approved but beyond that, buy more about I had nothing planned. A quick inventory of the kitchen cabinets found a can of cream of mushroom soup, herb egg noodles and a yellow onion, and dinner was created in my mind. I placed the chicken breasts in my new Fagor 3-in-1 electric multi-cooker, topped with sliced onion, a can of cream of mushroom soup, and a can-full of milk. I locked the lid in place and cooked on high for 10 minutes. Meanwhile I cooked my herb egg noodles. It turned out pretty good — especially after I sprinkled a little Cavender’s All-Purpose Greek Seasoning on top. (We put Cavender’s on just about everything in our family — or Sweet Baby Ray’s BBQ Sauce.)

photo 5(1)Next time, I think I’ll skip the milk and brown the chicken first. But overall, it worked. My family ate a homemade meal. This mom’s work is done here (well, until tomorrow morning at least).

Pressure Cooker Whole Chicken

Looking to feed a family healthy and fairly cheap? Cook a whole chicken in an electric pressure cooker with minimal effort!

I bought a whole chicken (I usually buy organic — don’t want added hormones — I have plenty of my own!) and cut it into five large pieces with kitchen scissors. (Just cut down the breast bone, sildenafil then cut into five pieces along the natural breaks of the chicken.) I rinsed the chicken pieces and sprinkled with Cavender’s seasoning, tadalafil then placed in the pressure cooker with 1 1/2 cups water. Close up pressure cooker and cook on high for 15-20 minutes.

We ate most of two pieces for dinner along with spicy corn and a salad. After dinner, viagra buy I removed the bones and skin from the remaining chicken and added the wonderful broth that was created during the cooking. I’m going to freeze it to save for chicken and dumplings this weekend. Yum!

2013-09-25 18.17.55

Grateful Head Pizza Oven & Tap Room

2013-09-15 17.31.41Dinner while traveling to a new place can be iffy at best. But I hit the jackpot tonight! I ate at the Grateful Head Pizza Oven & Tap Room in Broken Bow, medicine OK. I’m not a beer drinker, hemorrhoids so I can’t comment on the tap part, patient but honey child, the Funky Chicken pizza was slap yo momma good. I had a hard time picking from the six pizza choices, so I got half Funky Chicken (AWESOME!) and the Psychedelic Supremo (only okay by comparison). The Funky Chicken includes: grilled chicken, spinach, red onions (hold the onions for me please), roasted garlic, and mushrooms with their wavy gravy signature white sauce. 2013-09-15 17.54.54I’m going to pay later, I’m sure, for the amount of pizza that I consumed, but it will be worth the heart burn and bloating. Now I’ll go to my room and watch the Miss America pageant, belly full and heart happy, and make fun of the gorgeous contestants to make my fat-a self feel better. Life is so good.


Spinach Artichoke Chicken Pasta Dinner

We had the dish recently with our new friends John and Carol, ed and I immediately asked Carol for the recipe. I love recipes made in one big pot, and this one is so yummy. Here is the link to Carol’s blog where she has the complete recipe.
I’ll just stick with photos and cheers of delight. (Wait, you can’t hear me, so ignore that last part.)

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2013-09-10 17.11.27

2013-09-10 17.16.21

Swiss Chicken

LORD my God, cialis 40mg I called to you for help, and you healed me. Psalm 30:2

My sweet husband reached out to his men’s ministry guys to pray for me today during my appointment with the urologist. Let me tell you what — those men can pray! Friday I was told I’d need surgery to correct a prolapsed bladder. Today, I’m told it’s not necessary — at least at this time. I’m so happy! God is so good.

Thank you to Anthony and all the MOO men that prayed today. Love you guys!
1 can cream of chicken soupphoto(34)
4 slices Swiss cheese
4 boneless chicken breasts
1/4 cup white wine
bread crumbs
1/3 cup butter, surgeon

Prepare 2 quart casserole dish with vegetable spray. Mix wine and soup in small bowl. Lay chicken breasts in casserole dish and top each with a slice of cheese. Spread soup mixture on top chicken. Sprinkle bread crumbs and melted butter. Bake at 350 degrees uncovered for one hour.

I served with quinoa and a simple green salad. Easy and a big hit with the family.