I’m all about fast and easy meals. On top of that, I’m normally one of those go-by-the-recipe kind of “cooks”. All of that went out the window a few weeks ago when I decided to attempt to recreate Longhorn’s Parmesan Crusted Chicken. Well, I failed on the Longhorn part, but not on the crazy yummy goodness part. Within the last two weeks, Greg and I have had this “mistake” for dinner at least five times. It’s fast, easy and we call it “OMG Chicken”. Greg literally said “Oh my goodness” when he tried it. Yes, it’s that good. Like in a completely-proud-of-myself-I-can-now-call-myself-a-real-cook kind of way. Then my hopes and dreams of becoming the next Giada were shattered because apparently there are a lot of variations of this recipe online (here, here, and here). But oh well, I don’t care. It’s still my and Greg’s OMG Chicken.

Since this is what’s on the menu tonight (along with steamed broccoli and stuffed mushrooms), I thought I’d go ahead, document the process, and share it with you guys. It’s a super easy meal to put together in a flash. To make the easiest chicken dish ever, here’s what you need:

• Chicken Breast Tenderloins
• Garlic Salt
• Plain Panko Bread Crumbs (Not regular breadcrumbs!)
• Parmesan
• Ranch Dressing (I highly recommend Marzetti’s Ranch – regular or Light.)

I didn’t list the ingredient measurements because it will depend on how much and what cut of chicken you use. Plus, this dish is seriously super simple. Beyond simple! You really can’t mess it up. I’ll explain as we go along…

First off, line the tenderloins in a baking dish then season each side of the chicken with garlic salt. Spoon ranch over the chicken and coat both sides. Don’t be stingy – this is where the chicken gets it’s yummy juiciness. We ordnarily use Light Ranch dressing and you really can’t taste the difference.

Then coat the chicken with an even(ish) mixture of Panko breadcrumbs and parmesan. I tend to put a tad more parmesan than Panko – but like I said, you can’t really mess it up. Kick it up a knotch by substituting the plain panko for Chipotle Panko bread crumbs. Tonight, we have some friends coming over for dinner, so I’m making one dish with plain and another with Chipotle.

Pop it in the oven on 375° for about 25 minutes or until it’s golden brown on top, like this:

This is the Chipotle dish, so it looks a little more red than the plain will. It doesn’t look like much but it’s so, so good. Pinky promise.

Have any favorite super fast and easy chicken recipes? We’re always looking for more to add to our box!

Just in time for the weekend, we’re bringing you a favorite breakfast treat. Our very special, super simple, ooy gooey, magically delicious Inside-Out Cinnamon Rolls. Enjoy them right out of the oven with a good cup of coffee or even the day after with a Diet Coke. Whatever, you’re preference, if you have a sweet tooth, you’ll love these little guys.

To make these little pockets of goodness, you only need four ingredients – and they just might surprise you…

• 1 Can of Crescent Rolls
• 8 Marshmallows
• 1/2 Stick of Butter (melted)
• Cinnamon Sugar

The assembly is super easy and could even be a fun activity for the kiddos to join in. Just roll the marshmallow in melted butter, followed by the cinnamon and sugar…

Wrap the crescent roll dough around the marshmallow. Make sure there aren’t any holes (especially on the  bottom) so the cinnamon sugary goodness doesn’t seep out while baking.

I used a nonstick muffin pan, but if your’s isn’t nonstick, make sure to spray the pan with cooking spray. Use some of the left over butter and brush on the outside of the bundles. Bake on 375° for 12 minutes or until they’re golden brown…

The marshmallow disappears and turns into a clear glaze. That combined with the cinnamon sugar makes a very tasty (and non-messy) cinnamon roll.

They are so so good right out of the oven, but if you save a few for the next day, they are good room temperature too. To reheat,  just pop it in the microwave for about 6 seconds.

You know those nights when you’re super busy, your brain is going in a million directions and the question “what are we doing for dinner?” seems to just creep up at the most horrible moment possible? One of our favorite fast, cheap, quick and easy meals is what we call, “Peanut Butter Ramen”. I know that probably sounds absolutely disgusting, but it’s actually really good! If you like Thai food, actually, even if you don’t like Thai food, you need to give this concoction a try…

1 Package of Ramen Noodles (any flavor is okay, but we recommend Chicken)
2 Tablespoons of Chunky Peanut Butter
1 Tablespoon of Soy Sauce
2 Teaspoons of Sriracha Chili Sauce (found in the International food section)
1 Thinly Sliced Scallion for Garnish (optional)

Start out by prepping the Ramen Noodles as directed on the package. Once it’s finished, drain most of the broth – only leave about a tablespoon or two. While the noodles are still hot, add the chunky peanut butter. Once the peanut butter is melted completely, add the soy sauce and Sriracha and stir until everything is evenly combined.

This is the point where Greg likes to add more Sriracha but let me warn you, it’s HOT. Call me a whimp, but I stick with 2 teaspoons.

Garnish with a few slices of scallions and you’re good to go! If you want something a little extra, add some grilled chicken. Make sure you eat it while it’s still hot!