Happy Saturday! The girls and I took a little trip to the Farmer’s Market this morning and got a few treats; blueberries, squash, tomatoes, honey, apple butter, purple potatoes, and some pork (kielbasa, pork butt, and bacon)! I got my delicious iced coffee and the girls got to pet a lot of really cute dogs. I’m glad the weather held out for us; more rain is in the forecast for today =( Right now the girls are taking all their books and making dominoes out of them all over the house.
Yesterday I had defrosted some chicken thighs for dinner and was trying to think of a way to make them without having to go to the store. I found a can of enchilada sauce, jar of salsa, beans, and canned green chilies. So I came up with this crockpot shredded chicken recipe. Super easy and very flavorful!
Crockpot Salsa Chicken
4 chicken thighs- I had bone-in, which adds a lot of flavor.
1 large can of enchilada sauce
1 jar of your favorite salsa
1 small can of chopped green chilies
A good pinch of salt and pepper
If you like it spicy, add in some hot sauce or chili powder and/or chili flakes
Directions- Literally dump and stir. Cook on low for 8 hours or high for 4 hours.
You can use it for pretty much anything- tacos, enchiladas, burritos, nachos, etc. I rolled it up with some beans and cheese and made them in to taquitos. I baked them in a 425 oven for about 15 minutes until the edges were crispy. Typically, taquitos are made with small corn tortillas and fried, but I only had medium sized flour tortillas, so I made that work. Plus, these baked ones are healthier and had all the same wonderful flavors! I served it with a side of Mexican rice and black beans.
Happy Sunday, ya’ll! I hope you had a restful weekend spent with family and friends! Tonight I made this beautiful and scrumptious dish for dinner. I combined 2 previous recipes that I have done before here on the blog; a chicken stuffed with cheese and wrapped in bacon and my regular cordon blue. I served it with rice pilaf and veggies. I hope you give it a try!
Bacon Wrapped Chicken Cordon Bleu
3 chicken breasts
About 9 pieces of sliced ham
6 slices Provolone cheese- (Original has Swiss, but honestly any cheese would be good).
1 package of bacon
Preheat oven to 375. Spray a casserole dish with non-stick cooking spray.
Cut each chicken in half, but not all the way through. Take some plastic wrap and place it on top of the chicken. Pound it out very thin with a meat mallet (or pan).
Place slices of cheese and ham to fit on each chicken breast. Roll up the chicken.
Then wrap the chicken in bacon. Stick a few toothpicks in the chicken to hold it in place.
Then bake for about 35 minutes. Then turn the broiler on high and cook for another 10 minutes or so until the bacon is nice and crispy. The internal temp of the chicken should be 165.
Hello, friends! Last Monday of the school year for us, so we are all ready for this week to end…then on to SUMMER BREAK! I guess you guys can tell I’m just a little bit excited about that one. So last night I made this delicious one pan dish (plus a couple of sides). Crispy chicken and perfectly cooked buttery potatoes? Yes, please! It was a big hit and I have just enough left for a leftover meal this week!
Crispy Chicken Thighs and Pan Roasted Potatoes
4-6 chicken thighs or breasts (bone in and skin on)
1 small bag, about 20 small whole yellow potatoes
1/2 stick of butter =)
liberal amounts of salt and pepper to your taste
Preheat oven to 350. Melt a tablespoon of butter in a cast iron pan. Season each side of the chicken with salt and pepper.
Place the chicken skin side down and cook until it is crispy, about 10 minutes depending on the size of your chicken. Flip to other side and cook for 5 minutes. Remove chicken and add the rest of the butter to the pan. Then add the potatoes.
Situate the chicken on top of the potatoes. The potatoes should be like a bed for your chicken. Place in the oven and cook for about 45-60 minutes or until potatoes are tender and chicken thighs are cooked to 165.
Serve with another veggie and in possibly macaroni and cheese. This is a Sunday dinner, so why not!
Hey friends! I hope you are having a great evening! My family LOVES pot pies (who doesn’t?), so I am always finding creative and easy ways to make them. You can make this easy version during the week using a variety of store bought shortcuts. I thought there would be some leftovers, but the family gobbled it all up!
Two 10 1/2-ounce cans of reduced sodium cream of chicken soup
4 small potatoes diced
One bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough
Preheat the oven to 350 degrees F.
In a medium to large dutch oven, add a bit of oil to your pan. Over med.high heat, cook your potatoes until just fork tender, about 8 minutes.
Add together the cream of chicken soup, frozen vegetables, shredded chicken, and your seasonings in the dutch oven. I also added a couple tablespoons of water. I cooked until everything was warmed through, about 15 minutes or so.
Cover the pot pie filling with your biscuits.
Bake until the biscuits are golden brown, 15 to 20 minutes.
Evening friends! I hope you all have had a nice relaxing weekend. The weather has been BEAUTIFUL here the last few days, so we have really been enjoying playing outside and seeing the sun. Tonight I made this scrumptious chicken dinner for my family.
Chicken Thighs with Thyme, Mushrooms, and Bacon
4 Bone-In, Skin-on Chicken Thighs
1 large package of mushrooms, sliced
5 pieces of cooked bacon, chopped
Four Springs of Thyme
Salt, Pepper, and Poultry Seasoning, about a tablespoon each
Preheat your oven to 375.
Marinate your chicken thighs in a few tablespoons of olive oil with about 2 springs of thyme that have been taken off the sprig. Season your marinate and massage your chicken. You can do this all in a plastic Zip top bag if you don’t want to touch the chicken. Marinate anywhere from 15 minutes to an hour, depending on how much time you have.
Add your chicken to a hot pan, skin side down first. The first side will take about 10 minutes and the second side for about 5 minutes.
Take out your chicken and lower the temp. to medium. Add in all your mushrooms. Cook them in the olive oil and chicken fat that have rendered out while cooking. This will take about 6 minutes. Stir to coat all mushrooms.
Add in your cooked bacon. Add your chicken thighs back in,along with the rest of the thyme right on top.
Finish cooking in the oven for about 40 minutes.
I served with some steamed broccoli, Parmesan noodles, and crusty bread.
Hey guys! Happy Thursday! So glad tomorrow is Friday!!!!
This morning I threw 4 boneless skinless chicken thighs (could use breasts) seasoned well with salt and pepper, 1 jar of marinara sauce, and some random mushrooms in my handy dandy crockpot. It cooked on low all day. When I got home, I made a batch of rice (could use pasta), toasted up some bread, and dinner was served! The girls gobbled it up! Lots of leftovers for lunch tomorrow!
Hey guys! I made this meal last night for the family. It was so easy. All I did was put six chicken breasts in the crockpot with a bottle of barbecue sauce. I added some salt, pepper, and onion powder. I cooked it on low all day long, and when I got home from work, dinner was almost ready. All I had to do was shred the chicken. We put it on buns and made BBQ sandwiches. I served with a side of mac & cheese and broccoli.