When both a girl I went to school with posted this recipe on Instagram AND I saw it pinned on Pintrest on the same day, I knew it was a sign that I had to make this. The pictures looked so good, and the recipe seemed too easy to be true (spoiler alert, it isn’t!). So I added it to my weekly meal plan. I finally got a chance to make it yesterday, and I am praising the convenience and tastiness of this dish.
I didn’t have any instructions, but it is as easy as it looks! Here is what I did::::
4 chicken breasts
3 large potatoes
1 can green beans
1-2 sticks of butter
Salt & pepper to taste
Preheat the oven to 350 degrees F
Cut your potatoes and layer them to one side
Lie chicken in middle (you may need to cut them in half)
Drain can of green beans and layer them to the other side
Salt and pepper the potatoes, meat and beans
Add generous doses of the Italian seasoning to the chicken
Cut your butter into little blocks and spread evenly around the pan
Cook for 50 minutes to 1 hour
You can obviously adjust the recipe to your serving size needed. I could have added another can of green beans because they went fast! I used one gigantic piece of chicken rib/breast meat and cut it into fours. Make sure you don’t use too big of pieces of chicken because you want everything to cook evenly. I have had one too many (okay, two total- but still that is more than necessary) meals ruined because my chicken wasn’t all the way cooked.
I will most defiantly be adding this recipe to my big red cookbook. The way I have it now is plenty big enough for just Brandon and I, but some day in the future I could adjust it to feed a family. It is quick. It is easy. And most importantly, it is delicious.
It’s been a while since I’ve posted anything. We can thank the business of a married life/lack of me cooking anything for that! Brandon and I only took one day off of work after the wedding, so things have been hectic. But we have our honeymoon in a few weeks to look forward too! I will be doing a post about the wedding day soon, whenever I get our wedding pictures back. I will also be doing a honeymoon post whenever we get back from that. Speaking of posts, since it’s been so long, I’m going to do two today.
One of the most upsetting things to me is that I never got a chance to meet Brandon’s grandparents. You can just tell by the way people talk about them and even from the pictures of them that they were such loving and funny people. And his grandma was one heck of a cook, I hear! It must be where his mom gets it from. If only Brandon got some of those culinary skills 😛 He gives it a good effort, at least.
In my recipe book are some of his grandma’s recipes. The other day I tried my hand at one of the southern meals- dumplings. Brandon really wanted them, and I didn’t want to disappoint! I had never had dumplings without chicken, let alone made my own.
4 cans refrigerator biscuits
2 boxes of chicken broth
Pepper to taste
Bring broth to a boil
Tear all biscuits into pieces and drop in broth
Reduce heat to medium low
Cook until thickened and dough is done (about 30-40 minutes)
*Stir occasionally to prevent sticking, but try not to stir too often or you will have nothing but gravy
I didn’t tear the biscuits up because I thought the recipe meant just tear them apart from one another. I also have a limited selection of pans, so I couldn’t use a big stock pot. I’m pretty sure I annoyed Brandon half to death because every few minutes I asked him if they looked okay, and he assured me they did (because he’s a good husband!). I still claim he was lying, but I honestly have no reference for what they should look like or taste like. I over peppered them a little, but they were still pretty good in my opinion!
The next day he went to have them for lunch and they were terrible, so I’m not sure what happened there. I was going to half the recipe when making it but ended up just following it. If you’re looking for a southern fix for a group of people, this recipe is it!
Has it really been a week since I posted last? Whoops! Between me being sick, work, and preparing for the wedding I haven’t really cooked much. I have been forcing my mom to cook delicious meals for me. I think I am going to start doing special “What my mom cooked” posts, because I get all my culinary… er… creativity? (ha!) from her.
I have cooked one meal this past week. Chicken bacon pockets are probably our favorite meal in the Walters house. They were one of the first things I cooked in our home and have since become a staple. They’re from one of my absolute favorite blogs, Buns In My Oven. When I first started becoming a regular on blogs for recipes, hers was like the first one I fell in love with. I am also borrowing her picture because I didn’t anticipate doing a post on this recipe since I have felt so down in the dumps.
CHICKEN BACON POCKETS
- 1 1/2 cups cooked, shredded chicken
- 4 slices bacon, cooked and crumbled
- 8 ounces cream cheese
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tube refrigerated Grand’s Biscuits
- 1 sleeve Ritz crackers, finely crushed
- 1 egg
- 1 tablespoon water
- 10 ounce can cream of chicken soup
- 1/2 cup grated cheddar cheese
- 1/4 cup milk
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a medium sauce pan over medium heat, add the chicken, bacon, cream cheese, sour cream, and all the spices. Stir often while the cream cheese melts and coat the chicken with the mixture.
- Remove the 8 biscuits from the tube and flatten them between the palms of your hands. Stretch them to around 5 inches around. Spoon as much of the chicken mixture as will fit into the center of each biscuit. Fold the dough up to create a half circle and pinch the seams closed tightly.
- Place the cracker crumbs in a shallow dish.
- Whisk together the egg and water in a second shallow dish.
- Dip each of the biscuits into the egg and then the crackers to coat. Place on the baking sheet.
- Bake for 15 minutes or until golden brown and cooked through.
- While the biscuits are cooking, heat the soup, cheese, and milk in a medium saucepan over medium heat until the cheese has melted and the mixture is smooth.
- Spoon the sauce over the biscuits before serving.
I could eat just the chicken mixture and be satisfied. I don’t know if it’s the sauce, or how the cream cheese, bacon and chicken mix perfectly together, but just typing about this recipe gets my mouth watering. I use bacon bits instead of actual bacon because neither Brandon or I know how to cook bacon. Seriously, you would laugh at how much delicious bacon we have messed up in almost a year of living on our own together. I have just given up on it. Bacon bits have become my new friend.
The first time I went to make this, I was intimidated. The ingredients list is long and it seemed complicated. It isn’t! If you make it, I guarantee it’ll become a staple in your house as it has mine.
I probably won’t post for another week or so since I get to marry my best friend in FOUR DAYS! Almost three, since today is almost over. Holy mackerel. Next time I blog I will be Mrs. Walters. How trippy is that?!
Guys. I made something. These cookies- I don’t even know how to describe them. Genius. Easy. Delicious. Are you hooked, or do I need to go on? If you still aren’t sold on these cookies look at the pictures! Just look!
The other night I had a sudden need to bake. I have baking urges all the time, but I never know exactly what I want. I end up spending 3 hours on Pintrest before I find something that looks satisfying. By then, it’s 9 at night and I don’t have the motivation. Luckily I found these cookies pretty quickly!
Frosted Animal Sugar Cookies
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 3 1/2 cups Keebler Frosted Animal Cookies, roughly crushed (measure AFTER crushing)
*Make sure you leave some bigger chunks for color and not all crumbs
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in egg and vanilla.
- Gradually blend in the dry ingredients.
- Stir in the animal cookie chunks/crumbs.
- Roll rounded heaping tablespoonfuls of dough into balls and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
I have a confession to make- I have no idea what the difference is between salted and unsalted butter. When I went to my local grocery store I literally (not exaggerating here, so imagine how sad I looked) spent around 7 minutes looking at butter. There was one package that said unsalted and it was 7.99 a package?! I ended up picking up and putting back every single butter stick package before saying “screw it!” and getting Imperial butter… which I am pretty sure is salted. By then I didn’t care.
The cookies were a hit and that’s all that matters! Seriously… make these cookies. Like, there isn’t much I can say to persuade you into these. Just do it.