2 Corinthians 5:15 "And he died for all, that those who live should no longer live for themselves but for him who died for them and was raised again." What a humbling realization that we are not placed on this earth to live for ourselves, but for the Lord Jesus Christ. It can be so easy to get wrapped up in our own little worlds, solely focusing on what I want, I need, I deserve. But we were not created to glorify ourselves, we were created to be a living testament to the holy Father, glorifying Him in everything. Let us keep this mindset throughout today and strive to live for the most holy and awesome God!!
This weekend we traveled to Fort Worth to celebrate my sweet sister-in-law's birthday. Although we felt we needed another weekend after Sunday to catch up, it was a great time celebrating with close family! I had the most amazing enchiladas Saturday night that still leave me drooling every time I think of them....avocado and artichoke enchiladas! Who knew those two delicious foods (two of my absolute faves) could be so good together but it's true!! It got me dish-inspired and wanting to put avocado and artichokes together in everything! Excuse me while I mop of my keyboard....it got a little bit o' drool...
We drove back super early in time for me to chill with my Wobblers (babies starting to walk/wobble) on Sunday morning. After our weekend of Mexican food and a post-church lunch at Chili's (oh skillet queso, why do you have to be so tempting??) we felt the need for a nice, light dinner Sunday night. And that could mean one thing....Chinese Chicken Noodle Salad! For a guy who doesn't care for green things, the fact that he liked it tells you a lot! I added the chicken to this dish I got from my wonderful mama to beef it up a bit (or I guess it'd be poultry it up a bit?) Anyhoo, it makes a lot so I was in heaven when it came to making my lunch for work on Monday...and Tuesday...
Chinese Chicken Noodle Salad
2 chicken breasts, cooked and shredded
1/2 head Chinese cabbage, chopped
2 c. fresh spinach, torn (I had a ton of lettuce already chopped at home so I used that)
1/2 c. green onion, chopped
2 Tbsp. olive oil
3 oz. Ramen noodles, broken
1/4 c. sesame seeds
1/2 c. almond slivers
Dressing:
1/4 c. olive oil
1/4 c. rice vinegar or white vinegar
1/4 c. sugar
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1. Saute ramen noodles, sesame seeds, and almonds in olive oil until brown; drain.
**Sidenote: it says to break the Ramen noodles. I might have gotten a little carried away, or felt the need to release stress, but my Ramen noodles were smashed to smithereens. I suggest leaving little chunks instead of tiny noodles pieces.
2. Toss cabbage, spinach, and green onions. Add chicken.
3. Whisk together ingredients for dressing.
4. One hour before serving, add nuts, noodles, and dressing. Chill in refrigerator.
Enjoy!
This next recipe has become a permanent staple in my recipe book. Seriously. James and I scraped our plates completely clean and both agreed we could eat it again for dinner tomorrow! I found this recipe on Pinterest, originally from jamiecooksitup.blogspot.com. Thank you sis-in-law for getting me hooked on this enormous collection of the best ideas EVER!! I sense a serious addiction coming on. Crispy. Cheddar. Chicken. Obviously anything with cheese draws me in but I had no idea it would be this delicious!! And I actually had every ingredient needed to make it...no fancy things that require a trip to the store. The best part about it is the sauce. I almost didn't make it because I'm not a huge sauce/condiment person but O.M.G. the sauce is to die for! It would be amazing literally on anything. We were fantasizing about this creamy-dreamy sauce poured on top of a mountain of homemade mashed potatoes. See why we needed that gym membership? HA!
Crispy Cheddar Chicken
4 large chicken breasts
2 sleeves Ritz crackers
(Ok, when I halved the recipe I thought an entire sleeve for 2 chicken breasts sounded like a lot. I used about half of 1 sleeve and still had some left over.)
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 tsp. dried parsley
Sauce:
1 can cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. butter
1. Cut each chicken breast into 3 large chunks (I just did 2 because my chickens were smaller).
2. Grind up (or just use your hands to smash up) Ritz crackers.
3. Pour milk, cheese and cracker crumbs into 3 separate pans.
4. Dip each piece of chicken into milk, then cheese, then cracker crumbs.
(My toppings didn't stick to my chicken as well as the pics on the blog showed so I just kinda smooshed it on there then sprinkled some more on top once it was in the pan)
5. Spray a 9x13 pan with non-stick spray. Place chicken in pan and sprinkle with dried parsley.
6. Cover pan with foil and bake for 35 minutes at 400 degrees. Uncover and bake for an additional 10 minutes until edges are crispy.
7. In medium sauce pan, whisk together cream of chicken soup, sour cream, and butter. Stir over medium heat until hot. Serve with chicken (this is a must. I am telling you.)
SO DELISH!
We are most likely going to have it again this weekend.
Happy eating and Happy Halloween everybody!
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