~Loaded Chicken & Potatoes~

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1?)

6-8 medium skin on red potatoes, cut in 1/2? cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13? baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

~Crispy Cheddar Chicken~

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers(the vegetable ritz are delicious if u can find them.)

1/4 teaspoons salt

1/8 teaspoon pepper

1/2 cup whole milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

Sauce:

1 10 ounce can cream of chicken soup( i used fat free)

2 tablespoon sour cream( i use fat free greek yogurt)

2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

~Caramel Apple Pie~

Caramel Apple Pie

Pie crusts for a 9 inch double crust deep dish pie

1/2 cup packed brown sugar

1/4 cup butter, melted

1/3 cup all-purpose flour

5 cups thinly sliced apples

2/3 cup white sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon lemon juice

20 caramels, halved

2 tablespoons milk

Directions

Preheat oven to 375 degrees F (190 degrees C).

To Make Taffy: 

In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To Make Apple Filling: 

Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.

Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

Roast Chicken & Red Potatoes

This is one of those meals that really hits the spot on a lazy day with your family. It reminded me of grandma's house for Sunday dinner, and the kids really loved it too! They even asked for seconds, which is rare. It's so simple my 4 year old could probably make it (if I let her near my oven, LOL) So anyway, I hope you enjoy my simple recipe for roast chicken with red potatoes. 

Ingredients: 

Salt & pepper

5-8 lb. whole chicken

6 red potatoes

parsley

onion, cut into small chunks

minced garlic

1 stick of butter, 1/2 melted, 1/2 cold

Preheat your oven to 400 degrees

Take out your chicken, and be sure it's completely thawed and all the innards (if there are any, mine didn't have them) are out of it. Salt the cavity GENEROUSLY, it will help to flavor the chicken as it cooks. Place in an oven safe deep pot (I used a dutch oven) with a lid. 

Put your onion and garlic in the cavity of the chicken, salt and pepper the outside of the chicken, and pour your melted butter over the top of it. 

Cover with the lid and cook for 20 minutes per pound, and then an additional 20 minutes to be sure it's done all the way through. 

When you have about 45 minutes left in your cooking, add your sliced red potatoes, butter the outside of your chicken, and sprinkle salt, pepper, and parsley over the top of all of it.

Replace lid. 

Cook for remaining time, and then set out to cool for about 10 minutes. 

Remove chicken from pot and let rest on a plate or cutting board for about 10-15 minutes before cutting into serving pieces. 

That's it!!! Easy peasy! 

Monterrey Chicken

1 1/2 lb. boneless, skinless chicken breast

1 tsp. garlic powder

salt 

pepper

1/2 c. honey BBQ sauce

1/2 lb. bacon, crisped and crumbled 

1 1/3 cups shredded Monterrey Jack cheese

Marinate your chicken in 1/2 of the BBQ sauce, garlic powder, salt and pepper, for at least 2 hours. Overnight is best. 

Preheat oven to 250 degrees. 

Heat a skillet to medium high and grill chicken until it's seared on the outside. Cut into strips. 

Pour your remaining BBQ sauce in the bottom of your casserole dish. 

Layer your chicken in a single layer over the top of it, and then layer with cheese, and bacon. 

Bake in the oven for 20 minutes, and then broil for another 2 minutes. 

Jackie's Salisbury Steak

• 1 1/2 lb. ground chuck
• 1 can Campbell's French Onion soup
• 1 packet of Lipton's Onion Soup Mix
• 1 can Cream of Mushroom soup 
• 1/2 cup bread crumbs
• 1 egg 
• 1 TBSP All purpose flour
• 1/4 cup ketchup
• 1/2 cup water
• 1 TBSP Worcestershire sauce
• 4 oz. fresh mushrooms
• salt & pepper

Preheat oven to 375 degrees. 

In a large bowl mix ground beef, 1/4 cup of French Onion soup, bread crumbs, egg, salt & pepper. Shape into oval patties, and brown both sides in a large skillet.

Place into a oven safe casserole dish, and set aside. 

SAUCE: 

Mix together the remaining French Onion soup, packet of Onion Soup Mix, cream of mushroom soup,  flour, ketchup, water, and Worcestershire sauce. Stir until well blended and pour over steaks. 

In 1/2 olive oil, 1/2 butter, saute your mushrooms until soft, and then mix into the top of the sauce. 

Bake in the oven for 45 minutes, and serve with mashed potatoes and whatever else you like. 

Buffalo Chicken Salad

Buffalo Chicken Salad

♥Ingredients♥

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

♥Directions♥

1. Preheat the broiler.

2. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.

3.In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated.

4.Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

5. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing.

6.Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Enjoy!♥