Savvy with Abbie

A few days ago we made Bang Bang Chicken for the first time. I must admit, it had a very...different....taste at first, and it took a second to get used to. But once I started eating more and more, I couldn't stop. Jace ate seconds and Kevin ate his entire plate. Jace was already asking for more two days later. This recipe is from Insanely Good Recipes and can be found HERE . I didn't take a lot of photos because I did an Instagram Reel that can be found HERE . Here is what I posted/shared on the Reel: Tonight Jace and I made Bang Bang Chicken and I learned two things. . 1. This chicken is amazing and I will make it again 2. Teach your children to cook ------------------------------------------------------------ I hope you enjoy this recipe like we did! The only thing we didn't have was the Shichimi Togarashi (Japanese red pepper condiment). Also, the sauce looks super weird and it sounds like it may not be good, but trust me, it was delicious. Jace (he is 11 years old) doe

If you are looking for a delicious and easy chicken tender recipe, this is it! It seems like a lot of ingredients but the original recipe (can be found HERE by Real Simple) had three extra ingredients for the sauce. We just used BBQ! The original recipe called for mustard powder - I thought I had some but I didn't. So we just eliminated it altogether. We served the chicken tenders with jasmyne rice and asparagus.  Ingredients: 10 chicken tenders - boneless and skinless 1 tsp salt 1/4 tsp pepper 1 cup flour 1 1/2 tsp paprika 1/2 tsp garlic powder 4 large eggs 1/4 cup milk 5 tbsp unsalted butter 2 cups breadcrumbs We eliminated mayonnaise, mustard and honey but if you want to make a honey mustard sauce, you can always add those in.  Directions: Preheat oven to 450 degrees and spray a baking sheet with PAM. I laid the chicken on the sheet and then seasoned with salt and pepper.  In a bowl, whisk the flour, paprika, garlic powder, salt and pepper. Whisk eggs and milk in another bowl. 

If you had an unexpected paid day off - what would you do?  Today was that day for me. The first thing I thought was....what am I going to do? Jace is gone until tomorrow so typically M-F I'm just working all day. This week has been stressful so a day off is something I am super grateful for. I went to the market, did some errands and cleaned house. I have so much housework to catch up on it so this will be the perfect day to do that. I'm also renovating our home in a way and decorating it so I did some of that as well.  I also decided to catch up on blogs. Because this week has been so stressful, I haven't cooked homemade meals like I typically do. I made this Orange Chicken recipe a few nights ago and I'm just now getting to it because life has been busy and emotional and stressful. This recipe is from HERE - Insanely Good Recipes .  Ingredients: 2 large chicken tenders, cut into pieces 2 eggs, beaten 1 cup milk 1 1/2 cups flour **1 tbsp all-seasoning mix (see below f

So many people say, "You are such a good cook!" and all I can respond with is, "I'm just good at reading directions" and sometimes every now and then I'll add a few different ingredients or change it up some how. I actually didn't think this Boneless Pork Rib recipe was going to turn out because...I missed a direction. But it worked out fine and both Kevin and I loved it!  This recipe is from MyRecipes and it's a Boneless Pork Rib recipe. Besides changing the directions, we did not use chipotle Chile power - instead we substituted it for Mrs. Dash Southwest Chipotle Seasoning Blend. Because we try and eat a lower-salt or low-sodium diet, anywhere we can replace salt, we choose to do so. We also didn't use or have chipotle chiles in adobo sauce. Also, we LOVE olive oil and there are a lot of calories in it - but we typically do several tablespoons of it. It's hard to resist!  Ingredients: 2-3 tablespoons olive oil 1 1/2 tsp paprika 1/4 tsp Mr

Last night I made these amazing and delicious Creamy Chicken Taquitos from Lil Luna that can be found HERE . I put chicken breast in a crockpot with chicken broth for 4 hours around noon and shredded it by dinner time. It was about 4 cups of chicken with two chicken breasts but the recipe below called for 3 cups so we have a little bit left over. The only thing we didn't use was spinach. Everything else I followed step by step and these turned out AMAZING.  Ingredients: 3 cups shredded chicken  6oz cream cheese 1/3 cup sour cream 1/2 cup salsa 1 1/2 cups colby jack cheese 20 corn tortillas Vegetable oil for frying Directions: In a large bowl, add the chicken, cream cheese, sour cream, salsa and colby jack.  Heat 1/2 bottle of the vegetable oil in a sauce pan on medium heat. Mix up the ingredients in the bowl. By this time, the oil should be ready to go (you should hear it sizzling). Add the cream cheese mixture to the center of a corn tortilla. Wrap up and use tongs to place seam d

I'm hoping to get through a few blog posts today - as much as my energy will get me through.  This is the last one on my list - Sheet Pan Nachos. This recipe is from My Recipes and can be found HERE . This recipe is super simple and filling. You can add whatever toppings you would like.  Ingredients: 1 bag tortilla chips 2 tsp olive oil 1 pound ground beef 2 cans beans - we used black beans - rinsed and drained 1 envelope low sodium taco seasoning mix 3/4 cup water 1/2 cup taco sauce 1 tbsp onion powder 8oz shredded cheddar cheese Toppings - lettuce, tomato, salsa, sour cream Directions: Arrange chips on a baking sheet. Preheat oven to 475 degrees F. Heat oil in a large skillet on medium high. Add ground beef and onion powder. Stir often, crumbling until browned through, 5-8 minutes. Drain. Add beans to beef and cook about 1 minute. Use a potato masher to mash the beans. Add taco seasoning and water, stirring often until thickened - about 2 minutes. Stir in taco sauce and cook 1 mi

Pot Roast is something that I enjoy on those cooler winter nights but it's also perfect on those days where I don't feel like cooking much. I made this last month around Easter while Jace was in Texas. This Pot Roast is super easy to make and the original recipe is from Rachael Ray. The full recipe can be found HERE . I have never used tomato paste, balsamic vinegar and flour in the crockpot before making it but it worked well. I did not use Rosemary or mushrooms like the original recipe called for.  Ingredients: 1/4 cup tomato paste 2 tbsp balsamic vinegar 2 tbsp flour 2 1/2 pounds beef chuck roast salt and pepper carrots, cut into thick pieces potatoes, cut into thick pieces 1 tbsp garlic powder Directions: In a slow cooker, stir together the tomato paste, vinegar and flour until blended.  Season the pot roast with salt and pepper and add to the slow cooker. Scatter the carrots, potatoes and garlic powder around the meat. Cook on low until the meat is tender, about 8 hours. S