This was suppose to be posted last night, but I haven't been feeling very well so I didn't get around to it. I made these potato skins for Superbowl over at the in laws. As I mentioned I haven't been feeling very well so I actually didn't get a chance to even taste them! But everyone seemed to like them and the husband approved. So I take their word for it, I also had sour cream on the side since I knew not everyone was a fan.
This recipe depends on how many you want to make-
15 medium sized russet potatoes
Olive oil
Canola oil
Kosher Salt
Package of bacon
Grated cheddar cheese
Sour cream
1.Scrub the potatoes clean then rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
2.While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
3.Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
4.Increase the heat of the oven to 450°F. Brush canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
5. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with cheddar cheese and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly (I turned the oven off and let the skins sit in the hot oven that seemed to melt the cheese nicely). Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin.
CHICKEN AND DUMPLINGS
Last night I had a request from the hubby to try chicken and dumplings. I've never had dumplings so I wasn't sure how they would come out. I opted for the easy route and made them from Bisquick mix. I figured worse case I could blame bisquick hahah! Regardless this came out DELICIOUS! I was so proud of myself there was so much flavor and for a day like yesterday it was the BEST comfort food. The husband did not only approve but also commented that it was bomb ass! Now those are the two words I look for when I need approval. This is a great meal for rainy or snowy days also for hangovers :). I am now requested to make this instead of chicken noodle soup when in need of some comfort food. Enjoy!
Ingredients
- 2 Tablespoons Butter
- 1/2 cup All-purpose Flour
- 4 Chicken Breast
- Salt And Pepper
- 1/2 cup Finely Diced Carrots
- 1/2 cup Finely Diced Celery
- 1 whole Medium Onion, Finely Diced
- 4 cups Low Sodium Chicken Broth
- 1/2 cup Heavy Cream
- Dumplings:
- 2 cup Bisquick
- 2/3 cup milk
Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Pour in chicken broth. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumpling set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
I realized last night that I badly need to go to the grocery store. The plan was to make dessert this week for my recipe but I ended scrounging my kitchen for items that I could throw together and make something happen. I had chicken some veggies a costco size bag of shredded cheese and about 8 tortillas and decided tacos would be good. But not just any tacos this is my recipe of the week and I had to be creative. My mother-in-law makes the best fried pork tacos and I've been craving them, so I decided to make my version, with chicken. These came out delicious they were very filling and had a ton of flavor the crispiness of the tortilla made it so much better than buying hard shell tacos at the store.
Ingredients
- 8 Corn Tortillas
- 6 Chicken Tenderloins, Cut Into Pieces
- Salt, garlic powder, onion powder, lemon pepper
- 2 Tablespoons Vegetable Oil
- 1 small can Diced Green Chilies
- Chopped onion, green and red pepper
- 1 whole lemon
- Grated Cheese (cheddar Or Cheddar/jack Mix)
- Sour Cream
- Thinly Sliced Lettuce
- Vegetable Oil, For Frying Tacos
Instructions
Sautee the diced green chilies, chopped onion, green and red pepper Season diced chicken heat oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes.
mmm yum -
Stir and cook until chicken is totally done inside squeeze a whole lemon and leave in. Turn off heat and set aside.
Have a plate ready, with paper towels to pat dry tacos.
To fry the tacos, heat a couple of inches of oil in a skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of metal tongs, then carefully lay the taco one side down in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos over so each side gets light golden brown.
Cinnamon Rolls
Last recipe of the month! Oooey Goooey Cinnamon Rolls. YUM. This my mother in laws recipe. A couple Christmases back she gave me a recipe book filled with some of her best recipes. I tease her all the time about messing up the recipes but it's all in fun I have enjoyed this book alot and so has my husband he gets a little piece of home everytime I make something from that book. I was intimated by making cinnamon rolls from scratch it sounded like such a hard, long process. So to ease my mind I made the dough the night before and refrigerated, so last night I threw these in the oven and made the frosting it turned out ideal. They are delicious! This recipe makes two rolls so I kept a batch at home and brought one to work to share. They are tasty especially right from the oven. Enjoy!
Ingredients
1 pckg Active Dry Yeast
1/4 cup sugar - divided
1/2 cup warm water
1/2 cup milk
3 tbsp butter
3 1/2 cup Flour - divided
1 egg beaten
Filling
1/4 cup butter - softened
5 tsp cinnamon
3/4 cup brown sugar
Preheat oven to 350
In large bowl dissovle yeast and 1/2 tbsp sugar with water. In saucepan heat milk and butter and add to bowl. Stir in 1 1/2 cup of flour, eggs. salt and remaining sugar. Then stir in remaining flour to make a soft dough.
Turn onto lightly floured surface. Knead until smooth and elastic. Place in buttered bowl, turning once to butter surface. Cover and let rise in warm place until doubled in size (about 1 hour).
Punch dough down and divide in half. Roll each half into a rectangle. Brush with softened butter.
Before going into the oven
Combine the filling mixture sprinkle evenly over dough and roll tightly. Slice each roll into 6 pieces. Place on buttered cake pan cover and let rise until doubled (30-45 min)
Bake for 25-30 min. Frost with cream cheese frosting.
Hot out of the oven
CREAM CHEESE FROSTING
1 8oz pckg Cream Cheese
3/4 cup Butter - softened
1 tsp. Vanilla
4 cups Powder Sugar
Evaporated milk (as needed)
Blend cream cheese and butter until smooth. Add vanilla, powder sugar and milk until consistency that you like.
