Sour Cream Chicken

Everyone needs an awesome arsenal of easy chicken recipes. They are crowd-pleasing, kid pleasing, simple, and always tasty. They solve problems when you have no energy to figure out dinner and pair well with whatever vegetables you have rolling around in the crisper drawer of your fridge. And this sour cream chicken? It's topping my easy, family-friendly chicken recipe list.

I took boneless skinless chicken breast tenders, lined them up in a baking dish, and covered them in sour cream. I mean COVERED. The sour cream makes this thick layer over the chicken that works kind of like a creamy insulation. It keeps everything moist, adds flavor, and in the finished dish it gives you a little creamy texture just after the Ritz cracker crunch.

Oh!

I forgot to tell you about the buttery crunch!

Is there anything more fun and comfort-foody than a Ritz cracker crust? It's amazing on casseroles and pan-fried chicken, but most importantly it is TERRIFIC on this sour cream chicken. I used whole wheat Ritz crackers, but I think I was just trying to make myself feel better about butter crackers + sour cream. Mind tricks.

I think this is probably the easiest dinner I turned out all week -- including the slow cooker meals. No joke! Everything came together super fast and I could not have been happier. I'll be adding this one into the dinner rotation for sure.

This is a meal you'll find easy enough to serve all summer long, but just think of the back-to-school possibilities. I've just knocked at least one dinner a week of your OMG WHAT DO I MAKE to-do list. If you want to make this delicious casserole more than once in a week, I won't tell.

We served ours with a big side of roasted Brussels sprouts with pancetta, but the side dish options are really kind of endless here. This creamy ham and cheddar pasta salad would be great; so would these warm herbed potatoes. Or try this easy bean salad! That's always a favorite!

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Sour Cream Chicken Recipe

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Ingredients

• 1 1/2 pounds boneless skinless chicken tenders, or breasts sliced into 1-1/2 inch wide strips
• salt and pepper, to taste
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 sleeve ritz crackers, crumbled into small little bits
• 3 tablespoons butter, melted

Directions

1. Preheat the oven to 375°F and line a 9 X 13 baking dish with foil.
2. Lay the chicken pieces side by side on the foil; you can squish them together really closely. It actually turns out better that way.
3. Sprinkle the chicken with salt and pepper.
4. In a medium bowl, mix together the sour cream, garlic powder, and onion powder until smooth. Spread the sour cream mixture evenly over the chicken.
5. Combine the melted butter and crushed Ritz crackers together until all the cracker crumbs are coated with butter. Sprinkle the cracker crumbs over the sour cream.
6. Bake for 35 minutes. The cracker crust will be crunchy and the juices in the pan will run clear. 

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Pimm's Cup Ice Pops

Summer is the perfect time to enjoy icy cold cocktails. From frosty blended drinks, to tall sweaty glasses filled with ice cubes that clink and slosh every time you lift them, there's just something about raising a toast under the hot sun. Of course, sitting alone under a shade tree isn't so bad, either.

As much as I enjoy sipping, it's no secret that I enjoy turning my cocktails into boozesicles even more. There were these Tequila Sunrise ice pops, and these cherry mojito ice pops, not to mention these lemon lime margarita creamsicles—and that's just to name a few. Sure, it's convenient to have a portable frozen cocktail, but it's the whimsy and nostalgia that get me every time.

Today's edition of "embrace your inner child like an adult" comes in the form of an iconic cocktail, the classic Pimm's Cup. Pimm's No.1 is a dry gin-based liqueur that tastes faintly of fruit, botanicals, and spices with a deep amber hue that is made in Great Britain.

Although there are countless variations on a Pimm's Cup, my favorite version is the original, which is made by pouring Pimm's No.1 and fizzy lemonade over ice, then garnishing with mint, orange, strawberry, and cucumber. It's ridiculously easy to drink (so drink responsibly) and entirely refreshing.

It doesn't take much to translate the cocktail into a popsicle. A Pimm's Cup ice pop has all of the same components, but it needs to be sweetened so that you can actually taste the flavors coming through (since cold tends to dull flavors). That was just a matter of making a batch of simple syrup, and infusing it with the mint. Beyond that, you simply compose a mini-cocktail in a popsicle mold, sans ice cubes, and wait for the freezer to do its thing.

Enjoy these boozy popsicles anytime the craving hits, but wouldn't it be fun to add a little whimsy to your next summer cocktail party by freezing a big batch to serve alongside the other drink options? And since we're talking about summer cocktail parties, I think it would only add to the fun to have some other variations on a frosty cocktail, as well—this Negroni granita, in particular. 

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Pimm's Cup Ice Pops Recipe

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Ingredients

• 8 ounces sparkling lemonade
• 3 ounces minty simple syrup, see note
• 2 ounces pimm's no.1 liqueur
• 2 strawberries
• 1 small seedless cucumber
• 1 mandarin orange

Directions

1. Stir the lemonade, simple syrup, and Pimm's together in a measuring cup with a spout; let sit while you prepare the fruit (helps calm the fizz a bit if you let it settle).
2. Hull the strawberries and cut each one into four slices. Peel the cucumber, then slice off 12 thin slices (use rest for something else). Peel the mandarin orange and separate the segments; if you see any seeds, pop those out. Choose the 4 prettiest segments, and eat the rest (you won't need them in the ice pops.
3. Divide the fruit evenly among the popsicle molds. Give the liquid ingredients a little stir, then slowly pour it into the molds, leaving 1/2-inch of headroom (the fizz will expand as it freezes). Freeze for 90 minutes (or until slushy), then add popsicle sticks, pushing and stirring the fruit around a bit to distribute while you're at it.
4. Freeze for another 4 to 5 hours, or until solid.

Notes

• To make Minty Simple Syrup, combine 1 cup sugar, 1 cup water, and a small palmful (about 2 leafy sprigs) of fresh mint leaves in a small pot; bring to a boil, stirring until all of the sugar is dissolved. Remove from heat and allow to cool completely. Lift or strain out the mint and pour the syrup into a jar; put a lid on and store in the refrigerator for 2-3 weeks. You can use this the extra to flavor cocktails, iced tea, and lemonade. (yield: about 1 1/2 cups)

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