Roasted Sheet Pan Dinner or Chi-Chi's Tender Chicken
- 4 days ago
- 5 min read
Join Lorin Grimaldi, mom of six and church potluck coordinator, as she shares practical tips on feeding families at church and at home, teaching kids to help with cleaning, and using clever systems like color-coding to bring order to everyday life. She also shares her five-minute tip, a simple habit that helps you pause and warmly greet your guests. We talk about delicious recipes and the gift of unexpected hospitality, including simple ways to add a thoughtful, surprising extra touch. Plus, we highlight a variety of favorite product picks, including some delicious treats you need to try this summer! We're so glad you're here!
Recipes:
Roasted Sheet Pan Dinner:
Any type of sausage, chicken sausage, kielbasa, or quality hot dogs to feed a crowd
1 or 2 heads of cabbageÂ
Seasonal veggies for color, like bell peppers, string beans, carrots, broccoli, cauliflower, etc. Start roasting the cabbage/veggies first and toss the sausages right on top about halfway through cooking. Serve on the sheet pan.Â
Serve with:
Can serve with salad and bread, if desired and/or with these delicious potatoes.
Chi-Chi's Tender Chicken:
1 large pack of chicken breast
1 jar of Chi-Chi's salsa, any typeÂ
Taco seasoning, optional
Salt and pepper to taste
A little olive oil to grease the Pyrex dish
Instructions:
Oil 9x13-inch baking dish.
Place chicken breasts in dish and pour the salsa over the chicken. Add seasonings.
Bake at 350° for about 45 minutes, checking and turning the chicken once or twice.Â
Cut into slices or shred for serving. Works well in the Crock-Pot too!
Serve with:
Rice or Mexican rice
Black beans
Tortilla chips
Salsa or pico de gallo
Salad with Ranch dressing
Sheet Pan Quesadilla
Servings: 9-12, Makes One 13x18-inch quesadilla
(from The Pioneer Woman Cooks – Super Easy! Cookbook)
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Ingredients:
½ cup salted butter, melted
Eight 10-inch flour tortillas
4 cups grated cheddar cheese
4 cups shredded cooked chicken
2 teaspoons Tex-Mex or taco seasoning
Ingredients cont.
6-ounce can diced green chilies, drained
½ cup sliced black olives
1 cup frozen fire-roasted corn, thawed
½ cup jarred salsa
4 cups grated Monterey Jack cheese
Toppings:
Hot sauce
Sour cream
Diced avocado
Lime wedges
Cilantro leavesÂ
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Serve with:
Mexican rice (Instant Pot Mexican Rice - No. 2 Pencil) and beans or salad
Directions:
1. Preheat the oven to 450°. Brush a sheet pan (approx. 13x18) with ⅓ of the melted butter.
2. Arrange 1 tortilla at each end of the sheet pan and 2 tortillas on each long side, letting one-half of each tortilla hang over the side of the pan, and overlapping them as well. Place one tortilla in the center so the whole bottom of the pan is covered.
3. Spread the cheddar all over the bottom, then sprinkle the chicken on top, getting both the cheese and the chicken out to the edges. Sprinkle the Tex-Mex seasoning over the chicken. Spoon the green chilies on top. Evenly sprinkle on the black olives and roasted corn. And add spoonfuls of salsa. Finally, sprinkle the Monterey Jack cheese in an even layer.
4. Place the last tortilla right in the center, pressing lightly. Fold in the two tortillas on either side so that they overlap the tortilla in the center and fold in the other four tortillas so you have a neat tortilla rectangle.
5. Brush the rest of the melted butter all over the tortilla surface. You want the finished product to be buttery! Place a second sheet pan on top, pressing gently to anchor. Carefully place the whole setup in the oven and bake the quesadilla for 20-22 minutes until the tortillas are golden and the filling is bubbling and hot.
6. Cut the quesadilla into squares and serve with hot sauce, sour cream, avocado, lime wedges, and cilantro.
Bolner's Fiesta Texas Style Steak Seasoning 7 oz Jar with CAYENNE, Garlic, Onion, Pepper - Walmart.com
Ever-Important FRESH Ranch Dressing:
1 cup whole milk
1 cup mayo
1 package Hidden Valley Ranch Dressing Seasoning
Mix in a mason jar and store in the fridge. This much better than pre-prepared!Â
Dessert!
Eleven Madison Park Granola
READ THIS FIRST! Notes from Bess...
This granola is decadent and delicious! The first recipe link is the official recipe published in the New York Times. The second recipe reviews and discusses it. Here are some notes so you can make it perfect...
You must use UNSALTED pistachios and pumpkin seeds. If you must buy "lightly salted," you must cut back on the salt.
SALT - This recipe is created using Diamond Crystal kosher salt. If you use Morton's, cut the salt in HALF. Morton's is denser and saltier. Do NOT use table salt.
Unsweetened coconut chips are a must. I found some for a very reasonable price at iherb.com. Here's the link: Bergin Fruit and Nut Company, Organic Chipped Coconut, 6 oz (170 g). Currently it's on sale for $5 and one bag contains more than enough for a double batch.
CHERRIES - Use TART Montmorency cherries. They are sweet but not overly so. This balances the sweet in the recipe perfectly. The second recipe says you can sub in dried cranberries. I would only use cherries!
For one batch I used an 11x17 baking sheet lined with a silicone mat.
Check granola for doneness at 30 minutes! The recipe says 35-40. My oven cooks faster for whatever reason. Don't let yours brown too much! It needs to be golden.
FAMOUS TOP RATED GRANOLA ON FOOD 52 - BE SURE TO READ THE ARTICLE (2ND LINK). This tells the history and shares many comments from people who have made it over the years of ways to personalize it once you've made it the original way. This granola is delicious!
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