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Loaded Baked Potato Chicken

Monday, June 22, 2015


My household eats alot of chicken. I wouldn't say that they are picky eaters, but they do have their favorites. And chicken is high on that list. I sometimes have trouble coming up with different  ways to prepare it, so that they don't get bored. This recipe for loaded baked potato chicken is a perfect meal. Because the potatoes are on the chicken, I just make a side ( usually green beans) and a small salad and dinner is served. You  can make this recipe your own by switching up the cheeses and adding other traditional baked potato toppings, like sour cream.  I think adding small broccoli florets would be great as well. I will do that the next time I make this dish. And I will definitely make it again!
*I use reduced fat cheddar (Cabot brand) and turkey bacon to lighten it up a bit.

Loaded Baked Potato Chicken
Ingredients


8 medium red potatoes, diced

1/3 c olive oil

2 tsp garlic powder

1 tsp kosher salt

1/2 tsp smoked paprika

1/2 tsp ground black pepper

2 lbs boneless, skinless chicken breasts

2 c sharp cheddar cheese. shredded

1 c cooked crispy bacon, chopped

1/2 c diced green onion

Directions


1.Preheat oven to 450 degrees and spray a 9x9 casserole dish with nonstick cooking spray. Set aside.


2.In a large bowl, add potatoes, olive oil, garlic powder,kosher salt,paprika and black pepper.Toss to combine.


3. In a medium pan, add the remaining oil and heat to medium. Cook the chicken until cooked through. Take off of the heat and keep warm.


4.Place the potatoes in an even layer on a cookie sheet. Bake for 30-35 minutes  until the potatoes are done, but not falling apart.


5.Place the chicken in the casserole dish .Top the chicken with the potatoes and sprinkle on the cheese and bacon.


6.Broil until the cheese is melted. Add green onion to serve. 

{ Cherry Cobbler in a Jar }

Saturday, June 20, 2015



I am a huge fan on foods in jars. With 3 kids, I like the idea if baking  one day a week, in jars, and when the boys want something sweet, they grab a jar , pop the lid off and put it in the microwave for a few seconds. Their favorite is monkey bread in a jar. When I make that, all 8 jars are gone in a flash. I usually make monkey bread on Friday mornings because our weekends are so hectic, they can grab a jar as we walk out the door and eat it in the car.  Today , I made up a batch of these adorable cherry cobblers. These are super easy to make. In fact, I make them using apple pie filling, blueberry pie filling  and peach pie filling. By far the favorite around here among my kids is cherry.  The kids usually just add vanilla ice cream to theirs, but for hubby, I usually make coconut whipped cream to top his. Just because I know he loves anything coconut. These little jars are great for lunches, picnics and to take to the park . One of my favorite desserts to make.

FYI - The awesome recipe box in the picture is from a great etsy store rfrantzdesign . One of my favorite items in my kitchen. ( I also have her address box in my office)


{ Cherry Cobbler in a Jar }
                makes 9  1/2pint jars

  1  (21 oz)  jar of  cherry  pie filling
1/2 cup bisquick mix
1/2 cup milk
1/2 cup sugar
pinch of salt
1/4 cup unsalted butter,melted
Cinnamon Sugar (optional)

1.Preheat oven to 375 degrees.
2.Spray 5 1/2 pint mason jars with cooking spray.Set them inside a casserole dish big enough to hold all nine,without touching.
3.In a medium bowl, add the  bisquick ,milk,sugar and salt.Mix well to incorporate.Add the melted butter and stir well to mix.Set aside.
4.Add enough cherry pie filling to fill each jar half full.
 5.Pour about a Tablespoon or so of batter on top of the cherries.There should be a small amount of headspace.If you fill it to  the  top,the batter will bake over the jar and it will be hard to get the tops on them. Sprinkle the top of the batter with cinnamon sugar. (optional)
6.Bake for about 30 minutes,until the batter is rich and golden,and the cherry filling  is bubbly.
7. You can serve these a few minutes after pulling them from the oven,or you can put the jar lids on top  when they are still hot and use them within 3 days.


Spicy Garlic Dill Refrigerator Pickles

Wednesday, June 3, 2015




One of my most favorite things to do in the kitchen is can. It seems so old fashioned, doesn't it?  You can buy any food shelf ready at any grocery store these days. But there is just something about using fresh produce and making it into yummy food in jars. Right? My family and I love to open the cabinets and see our summer bounty ready to eat all year round! And we are huge fans of pickles. I  can pickles all summer for us to nosh on in the colder months. We are still waiting for our cucumber crop to come in, so in the interim I made a batch of refrigerator pickles from  cute little pickling cukes I picked up last weekend at our local farmers market.  This recipe makes 3-4 jars of spicy garlic dill goodness! And I make these as refrigerator pickles because I know they will be eaten  within a month of making them. And they are super easy. Basically just add the herbs, spices and cukes to the jars and pour over the hot brine! That's it! Just let the pickles sit in the fridge for about a week and dig in. I promise you will not be able to stop at just one. If you do not like hot spicy, or you have little ones, just omit the red pepper. Or, if you like hot, feel free to add more! Totally up to you. I will be adding many more canning recipes over the next few months, so be sure to stop back and check them out!

Spicy Garlic Dill Refrigerator Pickles

Ingredients


12 small pickling cucumbers, Cut lengthwise into fourths

2 cups water
1 3/4 cup distilled white vinegar
12 sprigs of fresh dill ( 3 sprigs per jar)
1/2 cup white sugar
6-8 cloves fresh garlic (2 per jar)
1 1/2 T coarse salt
1 T pickling spice
1 1/2 tsp dill seeds
1/2-1 tsp dried crushed red pepper

In a large bowl, combine all of the ingredients except the dill sprigs. Cover and let stand at room temperature for 2 hours until the sugar and salt dissolve.

Place two garlic cloves from the bowl into each pint jar.  Fill each jar with the cucumber spears. Tuck 2-3 sprigs of dill in with the cucumbers. Stir the brine well.

Pour pickling brine over the pickles in each jar. Leave about 1/2 inch of head space. Cover the jars with the lids tightly. Refrigerate for about 10 days . They will keep for about 4 weeks. Keep refrigerated.