WHAT'S FOR DINNER? | EASY DINNER INSPIRATION | COOKING WITH A FRIEND! | NO. 98

This week was a first! It was the first time a Subbie made their meal FOR me! :) My friend Chrissie has stopped by for dinner in a What's for Dinner before, but she had never cooked for us! We were honored to have her take over the kitchen for an evening and her food was delicious! We also had two other great meals this week! I hope you enjoy!

0:00 Introduction
0:29 Subbie Supper Intro
3:10 Chicken A la Chrissie
8:28 Air Fryer Brussel Sprouts
12:53 Red Beans and rice
19:10 Pesto Sauce
23:17 Creamy Pesto Pasta

RECIPES FROM THIS WEEK:

PESTO: https://natashaskitchen.com/basil-pesto-recipe/

PESTO PASTA: https://anoregoncottage.com/creamy-pesto-pasta/
*We added ground Italian sausage to ours*

RED BEANS AND RICE: https://www.maebells.com/andouille-sausage-and-red-beans-over-rice/

AIR FRYER BRUSSEL SPROUTS: https://recipeteacher.com/air-fryer-parmesan-ranch-brussels-sprouts/

CORNBREAD: Preheat oven to 425 degrees F.

2.5 cups self-rising cornmeal
2 eggs
1/2 (half) cup Crisco shortening
2 tbsp Crisco (to grease skillet)
2 cups whole buttermilk

Heavily coat skillet with 2 tbsp of Crisco and set aside. In a large mixing bowl, mix together: cornmeal, eggs and 1/2 cup Crisco; using a pastry cutter in a downward circular motion, until mixture resembles coarse crumbs. Add buttermilk, mix with fork until well blended. Pour into the greased skillet. Place on bottom rack of the oven. Bake for 25-35 minutes or until bread is golden brown and the sides have pulled away from the pan. Remove from oven. Shimmy pan to make sure the bread is loose. While hot, flip bread onto plate. Slice and serve!

SUBBIE SUPPER by Chrissie!!
CHICKEN A LA CHRISSIE:

chicken wings (could use drumsticks or thighs, too)
red potatoes, cubed
green bell pepper, cubed
small yellow onion, chopped
1/4 cup water (maybe a little less)
2 tbsp - divided, Goya Adobo seasoning
2 tsp - divided, Badia complete seasoning
3 packs Sazon Goya Unique seasoning (2 yellow, 1 white)
fresh cilantro, chopped
1-2 jars Sofrito Goya (2 for large amount of chicken)

Preheat oven to 400 F. Toss all potatoes, pepper and onion with 1 tbsp Adobo, 1 tsp Badia complete, 1/2 pack white sazon, 1/2 pack yellow sazon. Set aside. Poke holes in chicken and add remainder of Adobo, Badia and yellow sazon. Toss chicken until coated. Add water to bottom of baking dish. Spread chicken in pan and add veggies. Nestle veggies in between the chicken as much as possible. Cover with aluminum foil and bake at 400 for 20 minutes. Remove, flip chicken, recover and bake for another 20 minutes. (She increased our oven to 425 because she felt like it needed to be a bit hotter. Ovens vary.) After 20 minutes, remove foil and add Sofrito and mix in. Top with cilantro. Return to oven for 5-10 minutes under the broiler to thicken sauce (keep an eye on it). Serve over rice.

Chrissie's Mary Kay website: https://MaryKay.com/Chrissie.Newsome

WANT TO KNOW OUR FAMILY'S FAVORITE MEALS? Watch these: https://www.youtube.com/playlist?list=PLIqICChOGf_kQ5iauTjm_ADLdXz04fyRH

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