Tuesday, August 25, 2009

Tasty Tuesday!

For those of you that know me laugh when I say that I am cooking dinner (perhaps it truly is comical that my Hubby makes ME dinner just about every day). Let me explain just a little further for those of you that don't know me (I feel that I need to clarify myself to keep from being presumed as "bad wife")... I can be a Betty Crocker allllll day long. You want cheesecake? I have this really fantastic Oreo cheesecake recipe that will knock your socks off (I break out the springform pans and all). Having a bad day? This Betty will bake you up a batch of my grandmother's famous peanut butter cookies that will turn any frown upside down. BUT...when it comes to dinner, you can bet your bottom dollar that I will suggest a frozen pizza, cereal, or just say "somethin' easy." I remember one particular newlywed moment (some 4 years ago). I thought I was going to be THE BEST WIFE EVER and make homemade chili (Hubby's favorite) for dinner. I was even economical/nutritious and bought the dried beans instead of canned. Uhhhmmm....BAD IDEA. The beans stayed white?! I cannot even begin to explain how that happened since chili is red-ish! Needless to say, we ordered a pizza that night. Poor Hubby!
So, my "somethin' easy" for dinner tonight was awesome!! It is actually a recipe that one of my best friend's used to make when we were poor(er) college students. I wanted to pass along to those of you who are like me (aka lacking kitchen coordination and technique), or those that are running around constantly and need something simple, cheap, and mindless (hmm...sounds like me, too) to make for dinner!

Poppyseed Chicken
(4-6 servings)

  • 1 1/2 pounds of chicken
  • 1 can of cream of mushroom soup
  • 1 cup of sour cream
  • 1 sleeve of Ritz-like crackers
  • 2 Tablespoons of butter
  • 4 teaspoons of poppyseeds

There are less than 10 steps to preparing/serving poppyseed chicken:

1. Cook chicken as you normally would (I boil mine)

2. Put chicken in a 9 x 13 pan (cut up into small pieces)

3. Mix sour cream and cream of mushroom soup in separate bowl

4. Pour over chicken

5. Mash crackers, spread on top of chicken/sour cream/cream of mushroom mixture

6. Drizzle melted butter over top
7. Sprinkle poppy seeds over that

8. Bake at 350 for 30 minutes or until crackers start to brown

Hubby was so excited, I didn't even get a chance to take a "pretty-out-of-the-oven" picture!
I LOVE, LOVE, LOVE when dinner is a success!!!
Toodle-oo! =)


Moira said...

Only you would give a recipe that is illustrated in pictures (even the empty pan!)
It does look good, though too bad I don't cook either :)

Shalynn Jenkins said...

It doesn't just look good; it's wonderful!! Especially from the kitchen of Jennifer.

Anonymous said...

You have mastered the peanut butter cookies! How many batches have you made (like a million)???? Thankfully you have Chris...cause cereal and peanut butter cookies are not enough! :) but anytime you want to send cookies....I am ready! Love You!

kelleymorgan said...

Hey.. whenever you want to send those famous peanut butter cookies I'll be glad to sample a few!!

Andrea said...

What an awesome recipe :).