Cheesy Chicken Bacon Ranch Potato Foil Packs

 

Very simple and easy clean up! 

Cheesy Chicken Bacon Ranch Potato Foil Packs

 

2 chicken breasts, cubed

4 medium potatoes, cut in large cubes

1 medium onion, quartered

2 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

4 slices cooked bacon, coarsely chopped

1 cup shredded Cheddar cheese 

Preheat oven to 375°F.

Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Add cut potatoes and onion to a medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add chicken; stir until evenly coated. Place an equal amount of mixture on the center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place the packs on a cookie sheet. Bake at 375°F 30 to 40 minutes or until potatoes are tender and chicken is done. Remove packs from the oven and cut large X across top of each pack. Carefully fold back foil, (contents will be hot and will release steam) and sprinkle potatoes with cheese. Return to the oven and cook until the cheese is melted and starting to brown a little.

Bacon Ranch Cheddar Cheese Dip

I think if your baby's face looks like this, it's safe to say,

"That's some good dip right there!"

Bacon Ranch Cheddar Cheese Dip

8 ounces Sour Cream
8 ounces of Cream Cheese, room temperature

1 packet (1 ounce) Ranch Dip Mix

1 cup Shredded Cheddar Cheese
4 strips of bacon, cooked and crumbled

Mix together until well combined. 

I actually use ranch from a large batch shaker. I think I use more than an ounce. Check the taste and add more if you like! 

Also, if it is too thick to combine, microwave it for 30 seconds or so until you can get it smooth. 

Whole Chicken Wings ~ Chinese Takeout Style

 

I researched a lot of methods, spice combos and cooking techniques before finding the perfect mix for this recipe! I'll never settle for "plain fried chicken" again!

6 whole chicken wings (washed and pat dry)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon oil
1 egg

oil (for frying)

In a small bowl, mix the spices, sugar, cornstarch and flour. Stir to combine.

In another small bowl, mix the egg, soy sauce, vinegar and oil. Stir to combine.
Place wings in a large bowl. Coat with the wet ingredients. Toss to evenly coat the wings. Dust with the dry ingredients. Toss to coat evenly. Let the wings marinade for 2 hours.

If the marinade is too wet and pooling in the bottom of the bowl, add a little more flour and cornstarch until it sticks to the wings. It will be a wet, light batter.

Set your fryer to 350 degrees. Fry the wings 5 minutes. Lift the basket and flip the wings. Fry for another 5 minutes or until up to temp and golden brown.

Chili and Cornbread

I found some beans, onions and tomatoes in the pantry, and I had some hamburger in the freezer! Good time for a giant pot of chili! 

For the Beans:

1 lb dried Red Kidney Beans

4 cups water, or stock

1/2 tsp dried, minced onion

1 tsp minced garlic

salt and pepper to taste

Rinse and drain the beans several times. Add the water, onion, garlic, salt and pepper to a large pot and cook for a few hours or until beans are tender.

To finish the Chili:

1-2 pounds ground lean beef

1 onion, chopped

2 cans diced tomatoes, drained

4 tablespoons of chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

2 teaspoons paprika

2 tablespoons ground cumin
salt and pepper to taste

Cook hamburger and onion until meat is done. Drain off fat. Add tomato and stir. Add to the beans. Add the seasonings and stir until dissolved and mixed well. Simmer until chili is the thickness you like. I usually let mine simmer for about 45 minutes. Serve with cheddar cheese, sour cream and cornbread!

For the Cornbread: I cheated and just used a mix with 1/3 cup milk and 1 egg. I used my mini muffin ceramic pan. 

If you'd like some homemade cornbread recipes click on this link: Cornbread Recipes

Cheesy Hashbrown and Chicken Casserole

20 oz bag of southern style hash browns
1 cup of cooked, cubed chicken breast
1 can of cream of chicken soup
½ cup cream cheese
½ cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
1/2 tsp minced garlic


Preheat oven to 400-degrees and grease a 9" x 13" casserole dish or a twelve inch skillet.

Add the soup, cream cheese and sour cream to a large bowl.

Next, add 1/2 cup of mozzarella cheese and 1/2 cup of cheddar cheese to the bowl.

Add the hashbrowns, chicken, parmesan, salt, pepper and garlic to the bowl and mix well.

Pour the potato and chicken mixture into a casserole dish.

Sprinkle the remainder of the cheese on top and cover with foil.

Bake for 15-20 minutes, remove the foil, and bake 15-20 more minutes until bubbly and golden brown.

Brown Rice with Mushrooms

Brown Rice with Mushrooms

1 ½ cups uncooked long-grain white rice
1 can beef broth
1 can condensed French onion soup

1 can sliced mushrooms and liquid
¼ cup butter, melted
1 tablespoon Worcestershire sauce

Preheat oven to 350 degrees.

Pour melted butter in an 8x8 pan and add rice and liquids. Add mushrooms and liquid. Cover and bake for 30-45 minutes or until liquid is absorbed and rice is tender.

Cheesy Chicken and Potato Bake

Cheesy Chicken Potato Bake

2 large chicken breasts, cubed
2 Potatoes, cubed
1/4 cup chicken broth
1/4 cup Butter, melted

1/2 cup sour cream
8 oz cream cheese block, softened

2 cloves garlic, minced
1 1/2 cups Shredded Cheddar Cheese, more if you like
4 pieces bacon cooked crisp and crumbled

Place your cubed potatoes and chicken in a pan and pour in broth and butter.

In a small bowl, mix together sour cream, cream cheese and garlic with a fork until well combined.

Spread cream cheese mixture over chicken and potatoes.
Sprinkle cheese on top. Top with crumbled bacon.

Cook at 400 degrees for 30 minutes or until the chicken is done and the cheese is golden and the casserole is bubbly.