French Onion Crusted Chicken

I accidently bought a Knorr french onion mix packet one day at the grocery store and I had noooooo idea what to do with it…Opps!!  I was going to toss it out but then I discovered this simply amazing recipe on the back of the packet….Chicken can tend to be bland and boring if you don’t use the right seasonings and cook it just right.  This seasoning mix (which is seasoned just right) and chicken goes perfectly together. You will never have a bite of boring or bland chicken again–I promise!

1 packet of Knorr French Onion mix
1 cup plain dry bread crumbs; or panko
6 boneless, skinless chicken breast halves (or you can use chickne tenders)
1/2 cup mayonnaise

1. Preheat oven to 425 degrees F. In a large gallon-sized baggie (or bowl), combine, french onion mix, and breadcrumbs.

2. Brush chicken on all sides with mayonnaise. Add chicken, one piece at a time to baggie. Close bag and shake until chicken is evenly coated. Repeat until all pieces are done..

3. Place chicken on baking sheet and bake for 20 minutes or until chicken is no longer pink in the middle. Enjoy!

Baked Garlic Parmesan Fries

OK so if you love french fries but don’t love the deep fried part–don’t worry because I have you covered! These crispy fries are perfectly seasoned with a garlicy goodness. The best part is these fries are completely baked slowly for the perfect crispiness…just the way they should be! So the next time you need to satisfy your fry craving, try this recipe!

2 medium-large Idaho potatoes; peeled, washed, and cut into thin strips
2 tsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tsp garlic powder
1 garlic clove; peeled and chopped
1/2 cup grated parmesan cheese
2 tsp finely chopped parsley

1. Preheat oven to 425 degrees F. Place cut potatoes, olive oil, salt, and pepper in a large zip lock bag. Seal and toss to coat. Spray a large baking sheet generously with cooking spray (or use a silpat mat) and spread potatoes out in a single layer on the sheet.

2. Bake 15-20 minutes. Use a spatula to carefully flip fries over. Cook other side 15-20 minutes longer—this is the trick to making them crispy 😉

3. When fries are golden/brown and crispy remove from oven and transfer to a large bowl. Sprinkle with garlic powder, garlic, parmesan cheese, and chopped parsley. Toss to coat. Serve with your favorite dip or enjoy just as they simply are!

Easy Salted Caramel Pecan Turtles

These scrumptious little bites of chewy caramel and chocolate make the perfect holiday treat! They take minutes to make and they look amazing. They are delicately drizzled with my favorite combo–white and milk chocolate, but of course any chocolate would taste great . Who knew homemade candy at home would be so easy?

24 regular sized salted pretzels
1 package of caramel candies
24 pecan halves
6 oz. white chocolate candy melts
6 oz. milk chocolate candy melts

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil, or use a silpat mat. Place pretzels on baking sheet; top each with a caramel candy. Bake for 6 minutes. Remove from oven and press a pecan half on top of each one, compressing the candy slightly.

2. Let candies cool, at least 5-10 minutes or even up to 1 day. Melt white and milk chocolate candy melts and drizzle melted chocolate on top of candies. I used a plastic baggie to decorate my candies but you can also simply use a fork to drizzle the chocolate as well!

Enjoy! **You can get your candy melts here!


Kathryn’s Blogiversary Giveaway!


I can’t believe it’s been a little over a year since I started my food blog! It has been such a fun adventure so far because I am still learning so much, and I have had some fun opportunities!  I have always enjoyed cooking and baking so I am glad to do what I love in the kitchen by sharing my recipes with you all…I’ve really enjoyed every part of blogging it and it is something I truly look forward too each and every time I’m in the kitchen. 🙂

As an appreciation for all of my fans and followers I wanted to host a  #GIVEAWAY. I will be sending off 2 dozen treats to 1 winner. Thank you all! xoxo

How to ENTER:
1. Enter through widget on the right side of my blog {enter up to 2 categories, the more the higher chance of winning}
2. Let me know what your favorite treat is!
3. What’s your favorite Kathryn’s Kitchen recipe?

*Winner will be randomly selected the day after Christmas, Happy Holidays!

Sweet Winter Kale Power Salad

I have been making this yummy salad for lunch and I love it! Instead of beans, I also use rotisserie chicken breast. This salad is filling and hearty just like a salad should be. I love this because it is so clean, healthy, and every bite is packed with anti-oxidants. You can add your favorite salad toppers to this so there is no wrong way to make this. I also add feta or blue cheese to this occasionally for even more of a perfect salad!

1 package of cut kale; pre-washed, ribs removed (about 5 cups)
2 tsp + 1 tsp olive oil
1 lemon
1/4 cup raisins
1 shallot; finely chopped
1/4 of your favorite nut mix (I used pumpkin seeds, sunflower seeds, almonds, and walnuts)
1 can of kidney beans
1 can of corn; drained
1 cucumber; peeled, seeds removed, and chopped
1/4 cup dried cranberries
1/4 tsp garlic powder
Salt and pepper to taste

1. Place kale in a large bowl. Squeeze the juice of one lemon and add 2 tsp of olive oil. Massage kale )with your hands)  with olive oil and lemon until it feels tender. This is extremely important because it softens the kale so it is easier to eat. The color of the kale will also turn bright green and look very fresh. Continue to massage for about 3-5 minutes.

2. Bring a frying pan to medium heat. Add 1 tsp of olive oil and shallots. Sauté for 2 minutes and then add raisins. Sauté for another 2 minutes until shallots look cooked and raisins look plump. Pour mixture over kale and stir until combined.

3. Add your favorite nut mixture, beans, corn, cucumbers, cranberries, and season with garlic powder, salt, and pepper.

****Another great alternative for a salad topper instead of beans, is rotisserie chicken.
*****This is great for make-ahead lunches, the longer the kale sits; the better!