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Tasty Tuesday: Dinner Victory!

April 3, 2012

I often find recipes that I want to try on Pinterest, and I’m always so happy whenever I successfully find something, make it, and everyone in the family loves it. Loves it. That’s what happened on Sunday night. So I need to share the two recipes we tried.

First up, for our main course, we had Garlic Chicken Farfalle. I used the recipe on Kevin & Amanda’s site, and I’m writing it out here.

Ingredients:

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Directions:

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Here are my comments/adjustments:

  • I LOVED the fact that the chicken for this recipe was made in the crockpot. It made the preparation for this meal much simpler. I didn’t read the recipe early enough in the day to realize it used the crockpot, so I ended up putting the chicken in the crockpot a little later and cooked it on high for 3 hours. It was perfectly cooked and easy to shred. I used three large chicken breasts and actually felt like there was a little too much chicken. I may add just a little more pasta if I use that much chicken next time.
  • Based on comments on Kevin & Amanda’s site, I also added a bit extra cheese to the sauce. I used some shredded parmesan and some of a shredded Italian 6-cheese mix, probably closer to a cup overall.
  • I used about half of the pepper listed.
  • I used the pre-cooked bacon pieces that are find with the salad dressings at my store – much more convenient and easier to clean than making the bacon, and just as tasty!

My finished product:

It was delicious! Lee and I loved it, and all three kids loved it. And my dad was here and able to enjoy it. Plus, it was a great leftover the next day.

Now, I think you can tell how much we loved that pasta. But we also had something even better with it. The most amazing dinner rolls EVER! They were light and fluffy and the seasoning was so delicious. They were so good that we almost couldn’t believe it when we took the first bite. I’m serious. Everyone should make these.

They were made with Rhodes Dinner Rolls, and the recipe is straight from their website.

Ingredients:

7 Rhodes frozen dinner rolls
1/4 tsp basil
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp garlic powder
1/8 tsp red pepper flakes
3 Tbsp butter, melted
Directions:
Spray a small iron skillet with cooking spray. Place 7 frozen rolls in the skillet, leaving plenty of room for rising.
Cover and allow to rise for several hours.
Uncover rolls.
Combine herbs and mix with melted butter.
Brush rolls with half of the melted butter and herbs.
Sprinkle with Parmesan cheese if desired.
Bake at 350 for 15 to 20 minutes, or until rolls are a deep golden brown on top.
Brush with additional butter and serve in skillet.
My comments/adjustments:
  • This isn’t a complicated recipe at all, but the recipe on the Rhodes site includes great step by step photos.
  • I don’t have a small iron skillet, so I just used a glass pie pan. And actually I used two because I made two batches at once to make sure there were enough for everyone (I’m so glad I decided to double).
  • Mine took about 5 hours to rise. This recipe was so easy – the only thing I’d always have to remember in the future (and we’ll definitely be making these again) is to start them plenty early so there’s enough time for the rolls to rise.
  • Besides the fact that these were so incredibly delicious, I loved the fact that they’re so cheap to make. The Rhodes dinner rolls come 36 to a bag, and other than that, all that’s needed is butter and herbs that we have on hand!

Here’s how mine looked right before they went into the oven:

And here’s a photo of what they look like finished from the Rhodes site (I forgot to take one because I was so excited about how they turned out that we just started eating them!):

Overall, it was an awesome and EASY meal that I would recommend to anyone and everyone!

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6 Comments leave one →
  1. April 3, 2012 12:16 pm

    oh, my sister would love this! She eats garlic like it’s going out of style! 🙂

  2. April 3, 2012 2:00 pm

    OMgosh BREAD. I could eat that entire pan, I could. Bread and chocolate are the reasons I will never be thin enough for a two-piece bathing suit. 😉

    • April 3, 2012 7:50 pm

      They were very light and fluffy. Like air I kept telling myself. But the scale didn’t seem to think they were air the next day.

      I will never wear a two piece bathing suit. I’m okay with that.

  3. April 3, 2012 8:20 pm

    This sounds like an awesome meal! Love things that come together easily!

  4. April 4, 2012 12:59 am

    That chicken dish looks great. Thanks for sharing it!

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