Wednesday, January 9, 2019

Loaded chicken and potatoes

  • 1 lb boneless chicken thighs , cubed 
  • 6-8 medium skin-on red potatoes, cut into 1/2″ cubes
  • 1/3 c olive oil
  • 1 1/2 tsp seasoned salt
  • 1 tsp lemon pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 2 cups of cheese sauce 

  • 2 cups sharp cheddar cheese, shredded 
  • 1 c crumbled bacon
  • 1 c diced green onion
How to Make:
1. Preheat oven to 400 degrees. Spray a 9 x 13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, . 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 60 minutes,  covered with foil paper until cooked through, soft, 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, after 1 hour remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for Eight minutes or until cheese is melted. Taste really good with sour cream on top ❤️

Tuesday, January 1, 2019


Chocolate cake 

2 sticks butter (NOT reduced-fat margarine)
1/4 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 stick butter(NOT reduced-fat margarine)
1/4 cup cocoa
6 tablespoons buttermilk
1 (16-ounce) box powdered sugar
1 teaspoon vanilla
Instructions: Heat oven to 400 degrees. Grease and flour a 15-by-10-by-1-inch jellyroll pan (cookie sheet with sides). Melt margarine in pan. Add cocoa and water and bring to a rapid boil. Remove from heat. Add sugar, flour, soda and cinnamon and mix well. Add buttermilk, eggs and vanilla. Pour into prepared bake and bake until done, about 20 minutes. (Cake also can be made in a 9-by-13-inch pan, but it will take longer to bake). Top with Icing.
For Icing: Melt butter . Add cocoa and buttermilk. Bring to a boil, then remove from heat and add powdered sugar, vanilla and Pour atop cooled cake. And spread!

Sunday, December 30, 2018

Crockpot Roast

Crockpot roast

This is what you need

2-3 lb Beef Roast
1 tbsp Seasoned Salt
2 tsp Pepper
1 tsp Thyme
1 tsp Tarragon
2 tsp minced Garlic
1 lb baby Carrots
2 lb red Potatoes, about 6 potatoes.
1 large Onion
16 oz Beef Stock , or 2 cups
2 tbsp Cornstarch

This is how we do it 

Open carrots .
Peel and cut onions into 1-3″ pieces.
Wash and cut potatoes into 4 pieces.
Mix together salt, pepper, thyme and tarragon.
Rub roast with about 2/3 of spice mix.
Add roast to the crockpot then add remaining spice mix.
Place  vegetables on top of roast .

Pour liquid into slow cooker.

Cook on high for 12 hours til vegetables are tender and meat pulls apart easily.
Transfer meat and vegetables to serving dish.

Add cornstarch to the crockpot and stir until well blended.
Whisk the mix to thicken sauce.

Add meat and vegetables back to the crockpot and place it on warm until you are ready to have dinner.  Serve with your favorite side, Mashed potatoes or white rice, which is what I would prefer.




Our Favorite Buttermilk Biscuit


1 stick butter, frozen- I used salted butter 2 1/2 cups all purpose flour 1 cup chilled buttermilk 1 Tablespoon baking powder 2 Tbsp. butter, melted (to brush on top after the biscuits have baked) **** If you don't have butter like me add a tablespoon of vinegar to the milk and stick it in the fridge while the flour is in the freezer 1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes in the freezer. THE FREEZING IS A CRUCIAL STEP SO DON'T LEAVE IT OUT!!! THIS HELPS WITH THE FLUFFIRIZATION OF YOUR BISCUITS (I made up that word lol) 2. Make a well in center of mixture. (my mother used to do that) make a hole in the middle.
Add chilled buttermilk, and stir until well blended .Don't stir more than 25 times or you'll have tough biscuits. The dough will be sticky. Don't be alarmed. 3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. With a floured rolling pin, roll dough into a 3/4-inch thick rectangle (about 9 x 5 inches). 4. Fold dough in half so the ends meet. Repeat rolling and folding process 4 more times, a total of 5 times. DO not exceed 5 times 5. Roll dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2 1/2-inch floured, round cutter, reshaping scraps and flouring surface as needed. 6. Place dough rounds, side by side, in a pan. or cookie sheet with high sides (Dough rounds should touch.) Bake at 475° for 15 minutes or lightly browned. Remove from oven; brush with melted butter. Serve immediately. Makes 12 to 14 biscuits.

and you know me , I prefer to sop it up with Alaga or Delta syrup (my husband is from Arkansas)

Loaded chicken and potatoes

Ingredients: 1 lb boneless chicken thighs , cubed  6-8 medium skin-on red potatoes, cut into 1/2″ cubes 1/3 c olive oil 1 ...