Ms. Food Snob

Good Morning & Happy Sunday

After half a day enjoying Carlsbad Caverns, every one of us developed an appetite big enough to feed a horse!!!
Chose the Yellow Brix Restaurant for their variety of menu. Steaks was really the number one choice, but there are many other options that are picky eater or kid friendly.
Here’s a perfect Medium Rare Ribeye Steak with sautéed veggies and mashed potatoes. Everyone dove right in the Crab cakes, else I’d have a photo of that beautiful appetizer as well.

Slow Cooker Hawaiian Shredded Chicken

Ingredients:
2 pounds boneless, skinless chicken breasts
1 (20 oz) can crushed pineapple, drained
½ yellow onion, thinly sliced
1 cup BBQ sauce
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon ground ginger

Instructions:
Arrange the chicken breasts in the bottom of the slow cooker.

In a large mixing bowl, add the crushed pineapple, sliced onion, BBQ sauce, soy sauce, Worcestershire sauce, garlic powder, onion powder, and ginger. Thoroughly mix.

Pour the BBQ mixture evenly over the chicken breasts to coat.

Cover the slow cooker and set it to low for 6 hours or high for 4 hours. Avoid removing the lid while the chicken cooks to ensure it stays moist.

Once the chicken is fully cooked, use two large forks to shred the chicken directly in the slow cooker, mixing it with the sauce.

Enjoy over rice or on sandwich buns.

Caught a smidgen of lightning ⚡️ last night, at the caves

Good Morning & Happy Saturday

I definitely feel this, this morning!!
After a 6 hour drive to El Paso yesterday, to pick up the grandkids, we did another 3 hour drive to Carlsbad, New Mexico. We went to see the Flight of the Bats at Carlsbad Caverns, but a heavy lightning storm, with rain, rolled in. The program was canceled and everyone had to leave.
We went swimming at the hotel instead 😍 That exhausted us all pretty well.

Broccoli & Chicken Alfredo

8 cups chopped fresh broccoli
3 Skinless Chicken Breast- cooked & cubed
21.5 oz Alfredo Sauce
1/2 cup milk or cream
Parmesan Cheese
Salt & Pepper to taste

In a medium mixing bowl, add the Alfredo sauce and milk. Mix well and set aside.
Grease a deep baking dish and add the chopped broccoli and coat well with a PORTION of the Alfredo sauce mixture.
Top with the cubed, cooked Chicken Breast.
Pour the remaining Alfredo sauce over the top.
Sprinkle with Salt & Pepper.
Add shaved Parmesan cheese to lightly cover the top.
Cover and bake in the oven at 425° for 20-30 minutes.
Remove the covering and put back in the oven until lightly browned and bubbling.

Served topped with fresh shaved Parmesan cheese.

I haven’t tried these yet, but found this recipe and plan on giving it go this summer

Deep Fried Marshmallows

Ingredients:

- 1 bag large marshmallows
- 1 cup pancake mix
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- Oil for frying (vegetable or canola oil)
- Powdered sugar for dusting (optional)
- Chocolate sauce for dipping (optional)

_____Directions:_____

1. Heat the oil in a deep fryer or large pot to 375°F (190°C).
2. In a medium bowl, combine the pancake mix, water, and vanilla extract. Mix until smooth to form a batter.
3. Place the graham cracker crumbs in a shallow bowl.
4. Dip each marshmallow into the batter, ensuring it is fully coated.
5. Roll the coated marshmallow in the graham cracker crumbs to coat evenly.
6. Carefully place the marshmallow into the hot oil and fry for about 30-60 seconds, or until golden brown.
7. Use a slotted spoon to remove the marshmallow from the oil and place it on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining marshmallows.
9. Dust with powdered sugar and serve with chocolate sauce for dipping if desired. Enjoy your crispy deep fried marshmallows!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Good Morning & Happy Friday.

Hopefully your week has been good to you. Mine was, mostly. I’m excited today, we’re picking up the grandkids and plan on making great summer memories.
Do you have weekend plans??

🤣🤣

Creamy Tuscan Chicken Pasta

Ingredients:
1/2 lb pasta (rigatoni or penne)
1 lb chicken breast
1 tbsp garlic parsley salt
1 tsp paprika
2 tbsp olive oil
3 tbsp unsalted butter
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes in oil, drained and diced
3 garlic cloves, pressed
3 cups heavy cream
3 cups fresh spinach, chopped
1 cup Parmesan cheese, freshly grated

Instructions:

Cook Pasta:
Cook the pasta according to package instructions. Reserve one cup of pasta water.

Season and Sauté Chicken:
Season the chicken breasts with garlic, parsley, salt and paprika.

Heat olive oil in a deep skillet over medium-high heat.
Sauté the chicken until golden brown on both sides, about 5-7 minutes per side.
Remove from skillet and slice into strips.

Prepare the Sauce:

In the same skillet, melt the butter over medium heat.
Add the cherry tomatoes and sun-dried tomatoes. Cook until the tomatoes are soft, about 5 minutes.
Stir in the pressed garlic and cook for an additional minute until fragrant.

Add Cream and Spinach:

Pour in the heavy cream and bring the mixture to a simmer.
Add the chopped spinach and cook until wilted, about 2-3 minutes.

Combine and Serve:

Add the cooked pasta, sliced chicken, and freshly grated Parmesan cheese back to the skillet. Stir well to combine.

If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.

Notes:
Slicing chicken into strips after browning ensures it remains juicy and tender.

Enjoy!!