Bacon, Chicken, and Cheese are the perfect combination to a delicious dinner!
Bacon Wrapped Baked Chicken
I am always looking for new ways to cook chicken, and when I saw a few recipes floating around for Bacon Wrapped Baked Chicken, I knew I had to give it a try. I followed a recipe I saw on Pinterest from Artsy Fartsy Mama. Continue reading »
This yummy Shrimp Risotto Recipe uses just 5 ingredients and is ready in about 30 minutes!
Tonight I decided to make a Shrimp Risotto for dinner. It seemed easy enough, only 5 ingredients, and took less than 30 minutes for all prep and cooking. I gathered my ingredients, and set off on my first attempt at cooking real rice (not minute rice!). Continue reading »
This Hashbrown Casserole Recipe is the perfect complement to many dinner dishes, and is a MUST HAVE for Easter, Thanksgiving, and Christmas!
When my family eats dinner at a national family friendly restaurant, a favorite side dish to order is Hashbrown Casserole. I have seen a few variations around, but none that everyone in my family loved as much as the restaurant version. Finally, after a few rounds of trial and error, this is the result that works best for us. Best of all, everyone says it tastes BETTER the 2nd day as leftovers. One 9×13 size dish is the perfect size for 2 meals (until the boys get a little older!), so I always plan back to back meals that this will work well with. This is also an excellent choice for potluck dinners, and Handi-Foil pans work very well so you don’t have to worry with clean up or keeping track of a dish!
Spray your pan with non-stick cooking spray. Saute your onions in a sauce pan with a dab of butter, until they are clear. Next, layer the hash browns in the bottom. I have found that 1/2 bag of frozen hashbrowns, un-thawed in the refrigerator the day you are cooking, works best for us. Some may prefer fresh potatoes.
I like an even distribution of ingredients, so I make 15 thin slices of butter, and place evenly on top of the hash browns. I dash the salt and pepper on top, followed by a thin layer of shredded cheddar cheese. Next, I add the onion to half the recipe (I am allergic Onions) and leave the other half onion free. Spoon the cream of chicken soup and sour cream on top, and mix the items together. Place in the oven and bake at 350 for 1 hour.
Meanwhile, crush your Corn Flakes into tiny bits. I use my clean hands, and it works best in my measuring cup. Melt your butter on the stove and then pour over the corn flakes, mixing well. When the hour is up, remove the dish from the oven, pour the cornflake mix on top, spreading the entire pan, and return to the oven for 15 minutes.
Notice my nice dividing line 🙂 On the left is the onion side, on the right is the onion free side.
Serve to your family, with your meal of choice. For us, this is a MUST HAVE for Thanksgiving, and all other major holidays. They would mutiny if I ever failed to make it 🙂