Catalina Chicken

Are you a fan of Catalina dressing on your salad? Did you know that you could use the salad dressing on your chicken? Well you can. And it’s delicious. The longest part of this recipe is the marinading. Outside of that, it takes about a half hour.


  • 2 chicken breasts
  • Catalina dressing
  • 1 Diced tomato {or 1 cup halved cherry tomatoes}
  • Thyme
  • Salt & pepper


First things first: trim the chicken. Then rub it with a little salt, pepper, and thyme.


Next it goes in a Ziploc baggie. But don’t seal it yet because we have to add the marinade.


You’re going to need the whole bottle for this recipe. Some people make their own, but i wasn’t that adventurous this time around. Pour half of the bottle in the bag with the chicken and seal it. Set the baggie in the fridge for as long as you like/have time for. {If you want a strong Catalina flavor to your bird, overnight is best.}


When you’re ready to cook, dice your tomato {or halve if you’re using the little ones}. Set these aside for a bit.


This is my chicken after 4 hours. The red tint of the dressing turned my bird bright pink!


Place the chicken in an oiled skilled {preferably one with a lid}. Throw away the marinade that the chicken’s been sitting in for the past few hours. Sear the chicken for a couple of minutes and then flip.


You can see {sort of} how underdone the chicken on the left is. Since the dressing makes things pink, keep flipping every few minutes to make sure you’re cooked all the way through.


After about 10 minutes, add the tomatoes.


Put the lid on and let that cook for a few minutes.


I added a bit more thyme, salt and pepper to season the tomatoes.


Drizzle about half of what you have left of the dressing across the whole skillet. Cover with the lid again and let it sit for a minute or two.


Flip the chicken one last time and empty the dressing bottle into the skillet.


The finished chicken should look like this:


Quick and easy and oh so yummy!


{I paired this delicious dish with my Parmesan Herb Potatoes and it was wonderful!}



Parmesan Herb Potatoes

I love potatoes. Seriously. Give me anything paired with potatoes and I’m a happy girl. So for dinner the other night, I decided to experiment a little bit and this is what we ended up with.


  • Red potatoes
  • Olive oil
  • Thyme
  • Basil
  • Oregano
  • Herbes de Provence
  • Parmesan cheese


For this yummy side dish, you need a baking sheet covered in tin foil. Cut the potatoes up as thick or thin as you like. The thinner they are, the softer they will be when they’re cooked all the way.


Drizzle the entire pan in olive oil. Make sure you get it on each potato chunk. {This not only get between the potatoes and the tin foil so they don’t stick together, but it also helps season the spuds and helps them soften as they bake.}


Sprinkle the herbs over the potatoes and cover them as much as you please.


Cheese! Sprinkle the parmesan all over!


Have the oven heated to 400ºF…..


….and bake for 30 minutes.


The finished product! {You can even make them as an appetizer and dip them in ranch dressing!}


Veggie Chicken Skillet

Greetings to all! I hope y’all had a fantastic Memorial Day and enjoyed the long weekend. I’m a little behind on my posting, but this recipe should make up for it. It’s super easy to put together! I would suggest making sure you have all of your chopping done before you start cooking. Once you get going, this recipe moves pretty fast so you need to make sure all of your prep work is finished.


  • Olive oil
  • 2 chicken breasts
  • Lemon juice
  • White wine
  • 8 oz chicken broth
  • Celery, sliced
  • Cherry tomatoes, cut in half
  • Mushrooms, sliced
  • 3-4 cloves of garlic, finely chopped
  • 1/3 cup flour {This recipe can be gluten free! Just use GF flour!}
  • Salt
  • Pepper
  • Oregano
  • Baby spinach {optional}
  • Pasta of choice


Here I have the flour on a paper plate. It has some salt, pepper and oregano sprinkled on top of it for the chicken, but keep those spices handy for later!


Trim any fat off of the chicken. Then, as weird as it sounds, take a paper towel and pat both sides of the chicken dry.


Now take the dried chicken and place it in the flour. It’s still going to be just juicy enough to get the flour to stick to it. Cover both sides well.


Heat up a skillet {the original recipe said to use cast iron, but I just used a regular skillet} with olive oil and when the oil is disappearing a bit, add the chicken to the skillet. Let it sit for 1-2 minutes before flipping it over. This process is called searing and all you’re doing is cooking the outside of the meat.


Mushrooms can be as thick or as thin as you like. I buy whole mushrooms and slice them myself because the pre-sliced ones are more expensive. I had about two handfuls of mushrooms.


Celery will actually cook up less crunchy if you slice it thinner. I was in a hurry so mine are pretty thick.


Halved tomatoes and chopped garlic. {There’s no onion in this recipe, but you could add it if you wanted to. I don’t think it needs it simply because the flavor comes from all the other ingredients.}


Once you are done searing the chicken, remove the chicken from the skillet and place it on a plate. Add a little more oil if necessary and throw in all the veggies with some salt, pepper and oregano. {At this point, I would suggest setting water to boil for the pasta.}


Let those saute for a minute or two and then toss a small handful of flour on top. This will help to thicken the sauce.


See the difference? Now, we add our liquids. I have a tendency to eyeball things, so I added my wine and my lemon juice that way. {The original called for 1/2 cup white wine and 1 Tbsp lemon juice.} Work the veggies around in the liquid and then let that sit for a few minutes to burn out the alcohol content.


Once you feel it’s safe to consume, add your chicken broth. {Pasta water should be ready by now, so add the pasta!}


After a minute or two, add the chicken back in. Now, I let mine sit for about 5-7 minutes with a lid on in the veggie sauce {flipping the chicken halfway through}. That way, I made sure the chicken was cooked all the way and it picks up the flavors of the sauce.


Right before my pasta finished, I added a handful of baby spinach. It cooks down easily and adds yet another veggie to the dish!


The finished product! Doesn’t it look delicious? {It smelled amazing!}


Plate your drained pasta and then you can add your chicken and veggies! I did one plate with the chicken and veggies on top……


…..and one with the chicken off to the side and the veggie sauce on the pasta. Doesn’t matter how you plate it, it looks wonderful! Grab some silverware and enjoy! {This recipe only took me about half an hour to make once my prep work was done. Fast and easy!}


Easy Cheesy Chicken Parm

My hubby loves pasta and anything that has to do with it. I can make just about anything with pasta and the man cleans his plate faster than I could ever eat. So I decided to try a recipe for chicken parmesan that I’d found on the interwebs. It was a huge hit!


  • 2-3 chicken breasts
  • 1-2 cups bread crumbs
  • 1 cup parmesan cheese (fresh or out of a jar)
  • 1 egg
  • 1/4 cup milk
  • 1 jar pasta sauce (or about 4-5 cups homemade)
  • 3-4 cloves garlic
  • 2-3 Tbsp butter
  • Salt
  • Pepper
  • Paprika
  • Italian seasoning
  • Sliced provolone cheese
  • Shredded mozzarella cheese
  • 1 lb pasta of choice


Looks like a lot of work that’ll take forever to make, right? Wrong, my friends! The whole process took me about 40 minutes to do. If you’re cooking for more than just two, it will take more time because you want to make sure the chicken is cooked all the way through. So, let’s start with our egg wash. Beat your egg in a container large enough to hold your chicken pieces. Add in the milk, some salt, pepper and paprika. {Side note: I know that I have a full cup of milk in my measuring cup. The original recipe called for it, but I had tons of egg wash left over after just two chicken breasts! I also threw some parsley flakes in my egg wash, however that’s just me.}


Now set that aside for a moment, and grab a cutting board! Peel and smash your garlic before chopping it as finely as you can. The garlic is for the pasta later on and it’s just helpful to have the garlic all ready to go.


Back to the chicken! I mixed 1/2 cup of Italian style breadcrumbs with 1/2 cup of Italian herb crouton crumbs. {I ran a package of croutons through my food processor until it became crumbs. Great way to make bread crumbs easily when you can’t find them in the store!} Then add 1/2 cup parmesan cheese and mix. {I had lots of extra of this mixture as well. It’s now sitting in a Ziploc bag in my fridge!}


Before we start coating our chicken, we need a skillet with some olive oil on the stove. Heat it up while you’re dredging the chicken so it’s all set for the next step!


As always, trim the fat off the chicken as needed. Then make sure all your pieces are within arm’s reach of you and the skillet we have heating up!


Drown the chicken. I’m not kidding. As ridiculous as it sounds, this bird has to be completely coated as well as can be so the crumb/cheese mixture will adhere to it. Roll it around and make sure it’s good and covered.


Set your drowned chicken in the crumb/cheese mixture. Roll it around and flip it over and make sure all sides are coated well.


Now place the chicken in the skillet and let it sit for a minute of two. This stage of the recipe basically cooks the chicken halfway and makes sure that the outside coating is nice and golden brown. Flip the chicken and let it sit for another minute or two. If you’re working with really fat chicken pieces, use some tongs and make sure you get around the edges too.


While that sits, you have enough time to prep your baking dish. I sprayed it down with olive oil so the cheese wouldn’t stick to the pan.


Pour a thin layer of sauce in the bottom of the baking dish and then move your chicken from the frying pan to sit on top of the sauce.


Pour the rest of the sauce on top of your chicken. Just don’t forget where it is because now it’s cheese time!


Start with the provolone slices. Since I had one piece of chicken that was larger than the other, I put two slices on the larger one.


Top that with the shredded mozzarella cheese. Use as much or as little as you like. As for me and my hubby, we love cheese so I added a lot.


Now sprinkle that other 1/2 cup or so of parmesan cheese on top.


Now add your Italian seasoning. {I added basil, oregano, thyme, and parsley flakes as well.}


Make sure your oven is heated to 375ºF.


Put your cheesy chicken in the oven for 20 minutes.


While that’s baking, we can make our pasta!



Once the pasta is cooked and drained, put it back in the pot on low/medium heat. Throw in 2-3 Tbsp of butter and that garlic you chopped earlier.


Toss it all together until the butter is melted and the garlic is fragrant.


By the time the pasta is ready, the chicken should be done baking!


Serve it up and enjoy!


One thing I will say about this recipe, it’s probably the easiest chicken parm recipe I’ve ever seen. It’s not overly complicated and doesn’t have unnecessary instructions. Have fun enjoying this recipe!

Ranch Chicken and Potatoes

This is such an easy recipe! My husband and I just love it and you can change it up and do it a couple of different ways, so it doesn’t have to be the same all the time!


  • One egg
  • 1/4 cup French fried onions (optional)
  • 1-2 cups bread crumbs
  • 1 package dry ranch mix
  • 2-3 chicken breasts
  • 5-6 red potatoes
  • Olive oil


I start with the easy part: crack the egg into a container that’s big enough to hold your chicken breasts one at a time. Then, beat it with a fork for dredging. {I have also tried this with melted butter, but it doesn’t stick the crumbs to the meat as well.}


Now I put my 1/4 cup French fried onions in a little bag and smash them so they can be added to the bread crumbs without too many big pieces.


Paper plates are awesome! Throw your breadcrumbs and onion pieces on there!


Next, add about half of your dry ranch mix. Don’t worry about there being extra- we’re going to use the whole thing!


Chicken can be a bit fatty depending on where you get it. I get mine at Aldi and it works great- not too much fat usually. So trim what fat there is off your meat. {Side note: I try to set my chicken out the day before so it’s not frozen when I go to dredge it.}


Dredging time! Roll that meat around in the egg until covered on all sides before tossing it in the breadcrumb mixture.


The crumbs don’t always adhere themselves, so make the meat as crumb-coated as you like! {I always sprinkle some extra crumbs on the top of my chicken for additional crunchiness.}


Cover a baking sheet with tin foil and lay your chicken on it. Make sure your pan is large enough to hold both the chicken and the potatoes- easy clean up later!


Cut up your potatoes into chunks before adding them to the baking sheet. {I do bite-size.} Drizzle with olive oil. How much is up to you. I’ve found that a little more than you think you need is good because the potatoes soak it up and are usually softer when cooked.


Remember that dry ranch you have left over? Throw it on your potatoes and I sprinkle it on the chicken too for added ranch flavor.


Have your oven ready to go at 350ºF and bake for 30 minutes.


Finished product! Looks good, right? The whole process usually takes about 15-20 minutes prep time and then a half hour to bake.


Now that you’ve seen how to do it, let me share with you ways I’ve mixed it up so it’s not the same if you decide to make it more than once in a week. {Guilty!} Sometimes I use pork chops instead of chicken. Same process, different meat. If we’re running short on potatoes, I chop up fresh broccoli florets and throw those on there. Mushrooms would be yummy that way too. And if dry ranch is getting old, try dry Italian dressing with Italian bread crumbs!

Hope y’all enjoy this recipe as much my hubby and I do!