Hunk of Meat Monday: Loaded Buffalo Chicken and Potatoes

Who loves ooey, gooey, cheese laden food? This girl.  And my children. Which is why they loved this loaded buffalo and chicken dish. Maybe they love buffalo sauce because I ate an insane amount of Hooters Wings while I was pregnant. After all, hasn’t there been some kind of research done to link what you eat while pregnant to what your kids like to eat. Loaded Buffalo Chicken and Potatoes

Obviously, it involves a few of my favorite things… bacon, cheese, buffalo sauce. Let’s start with the bacon.

frying baconReserve the bacon to the side and leave the bacon grease in the skillet. It is time to make chicken. buffalo chicken marinadeThe buffalo chicken marinade is simple…wing sauce and ranch dressing. That’s all people. Let it sit for 30 minutes and then just put in the skillet of bacon grease. Cook on each side for about five minutes and then remove from the pan, let rest for a few minutes then dice. Now the potatoes… Once again, I have to tell you, I microwave the potatoes to almost fully cook them. Who has the time to bake potatoes? And if microwaving food causes cancer, I would have been died from cancer a long time ago. I grew up in the 80’s. We microwaved everything. Because we could. And it was cool. baked ranch potatoesI microwave make the potatoes till their almost done. Dice them and toss them in ranch seasoning and butter and put in the oven on 350 to crisp up a bit. At this point I would also have the chicken cooking in the skillet. Then you just combine chicken and potatoes. Buffalo Chicken and PotatoesThen you drench in shredded colby jack cheese and that crumbled bacon from earlier. Buffalo Chicken and Potatoes with cheese and baconThen bake for 10-15 minutes on 350 degrees or until the cheese is melted and just beginning to crisp.

Loaded Buffalo Chicken and Potatoes

We of course drench this all in ranch. Any remotely healthy thing about this got killed with the ranch dressing. But, it was so good.

Buffalo Chicken and Potatoes with ranchGrab the recipe now too.

Loaded Buffalo Chicken and Potatoes
If you are a chicken wing lover, then this loaded buffalo chicken and potato dish will become your favorite weeknight meal.
  • 4 Skinless, boneless chicken thighs or breasts
  • 4 potatoes, red or brown skinned
  • 4 slices of bacon
  • ¼ cup buffalo sauce
  • ¼ cup of ranch dressing
  • 2 tablespoons of ranch seasoning
  • 2 tablespoons of butter
  • 1-2 cups shredded colby jack cheese
  1. Mix the buffalo sauce and ranch dressing together and pour over chicken. Let marinade for at least 30 minutes.
  2. Fry four pieces of bacon, crumble and reserve for later. Keep bacon grease in skillet.
  3. Bake potatoes till they are almost baked and then cube and spread out on a jelly roll pan. Toss butter and ranch seasoning on potatoes and finish baking potatoes on 350 degrees.
  4. Cook chicken in the skillet with reserved bacon grease for 5-6 minutes on each side or chicken is done.
  5. Cube cooked chicken and combine with baked potatoes. Cover in shredded cheese and then the bacon.
  6. Bake for another 10-15 minutes on 350 degrees till cheese is completely melted.
  7. Serve with ranch dressing.

Cheesy Garlic and Brown Sugar Pork Chops

The only thing that may have made these baked pork chops better is a splash of bourbon. Inspired by the garlic brown sugar chicken recipe I make, the cheesy garlic and brown sugar pork chops were delicious and easy.

cheesy brown sugar garlic pork chopsI mentioned easy. The most complicated is dicing garlic. Honestly. A few simple steps and you are on the way to pork heaven. Season each side of the pork chops with brown sugar, garlic, salt and pepper with a dash of paprika and follow up with a drizzle of butter over the top of the pork chops. Use plenty of butter. Butter is a flavor conductor. It will run off and be left behind in the pan, but those pork chops will be juicy thanks to the butter.

brown sugar garlic cheese pork chopsBake the pork chops on 350 for 20-25 minutes or till the pork chops have an internal temp of 155. Then sprinkle with Colby-Jack cheese. Bake for another 5 minutes till cheese is completely melted.

brown sugar and garlic pork chopsEnjoy with your favorite barbecue sauce. Or not. I ate them plain. There is plenty of flavor, trust me. And of course, they would pair nicely with a bourbon and coke.

Cheesy Garlic and Brown Sugar Pork Chops

Prep time: 

Cook time: 

Total time: 

Serves: 4 pork chops

Serving size: 1 pork chop

A quick baked pork chop recipe that is full of flavor from the brown sugar and garlic. Adding cheese to the last five minutes of baking make these cheesy garlic and brown sugar pork chops irresistible.
  • 4 pork chops
  • 4 garlic cloves, finely chopped
  • ⅓ cup brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon paprika
  • ½ cup shredded colby-jack cheese
  • salt and pepper to taste
  1. Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, alt and pepper.
  2. Bake on 350 for 20-25 minutes or till internal temperature is 155 degrees.
  3. Remove from oven and sprinkle with cheese.
  4. Bake for another five minutes.

Summer Chicken Pasta with Corn and Asparagus

It is summer time. Fresh herbs, corn on the cob, tomatoes mean lots of flavor. However, sometimes you have someone wanting a bit more than just grilled veggies and grilled chicken. Something that stay with you. I bring you my Summer Chicken Pasta with Corn and Asparagus.summer chicken pasta with corn and asparagusThe first thing to do is get your tomatoes roasted. I used vine ripe tomatoes. Use cherry tomatoes or romas or whatever you have on hand. Roast them in the oven or the grill after you have drizzled them with olive oil and sea salt. 350 degrees for 20-25 minutes.

oven roasted tomatoesWhile your tomatoes are roasting, get your back frying. Go for a pound. A pound of bacon is a nice round amount.

frying bacon crumblesOnce the bacon is fried up, remove it and all but about two tablespoons of grease. Then gather your veggies. I used onions and garlic in the bacon grease left in the Dutch Oven to start the base. Once they were soft, I added corn and asparagus a continued to saute for a few minutes.

summer veggiesAnd then it is time to start the good part. The MEAT and SAUCE!!! I used leftover grilled BBQ chicken for this dish. Makes it quick and uses up leftovers in a different method. I love the crispness of a good unoaked white wine with grated Parmesan cheese. Stir in a cooked spaghetti noodles and bacon. It is pure perfection.

Pasta wine parmesan Chicken and Bacon added to veggies

I mean, who could resist this?

 bacon and summer veggiesAdd some basil, salt, pepper and a little turmeric and dig in.

Summer Chicken Bacon Pasta with Corn and Asparagus
A light and flavorful summer chicken pasta dish that is easy to make and perfect with for all the summer veggies and herbs you have at your fingertips.
  • 1 pound bacon
  • 3 medium tomatoes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ pound thin spaghetti noodles
  • 1 diced white onion
  • 3 garlic cloves, minced
  • 2 ears of corn, kernels cut off
  • ½ lb asparagus cut into 1-inch pieces
  • 1 sweet banana pepper, chopped
  • 2 cups cooked, cubed or shredded chicken
  • ½ cup white wine
  • 1 cup fresh grated Parmesan cheese
  • ½ teaspoon turmeric
  • salt and pepper to taste
  • Basil leaves
  1. Preheat oven to 350 degrees F.
  2. Place tomatoes onto a baking sheet and drizzle with olive oil and season with salt. Bake for 20 to 25 minutes, until skin splits.
  3. Cut bacon into ½ inch pieces and cook bacon in large Dutch oven or pot until crisped and brown. Transfer cooked bacon to a paper towel lined plate to drain oil. Reserve bacon drippings.
  4. Prep veggies and set aside while bacon is frying.
  5. Cook pasta according to package directions, drain and run under cold water to stop cooking. Set aside.
  6. Place 2 tablespoons bacon drippings into the same pan you fried bacon. Add onions and garlic and saute stirring until tender. Add corn, asparagus and peppers, cooking and stirring for 5 minutes.
  7. Add wine and cheese, stirring to combine. Stir pasta, bacon, and tomatoes. Toss gently. Drizzle in 2 additional tablespoons of bacon drippings. Season with turmeric and salt and pepper according to your liking and garnish with basil.

Hunk of Meat Monday: Cheeseburger Macaroni

You may have noticed this little giveaway going on thanks to Gooseberry Patch. Well, this might be my favorite cookbook yet from the gals over at Gooseberry Patch. This cheeseburger macaroni recipe is one of the reasons.

cheeseburger macaroniFor any of you hamburger helper lovers, this is a great knock-off without the box. Start by browning up a pound of hamburger. Then grab your three main ingredients.

cheeseburger macaroni ingredientsAdd 2 1/4 cup of water, 1/2 cup of ketchup, and 1 t. mustard to the cooked ground beef.

ground beef, ketchup, mustardBring to a boil and add 2 cups

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of uncooked macaroni.

uncooked macaroni to ground beef mixtureReduce heat, cover and simmer for 8-10 minutes until macaroni is tender.

cooked ground beef with pasta and cheeseOnce the macaroni is tender, add 12 ounces of Velveeta, cubed to the mixture. Stir until the cheese is melted.

cheeseburger macaroni skilletI love pickles on my cheeseburgers, so I of course added a pickle to the top of this dish.

cheeseburger macaroni

Hunk of Meat Monday: Cheeseburger Macaroni
This recipe is a quick and easy hamburger helper knock-off without the box that is sure to please cheeseburger and macaroni and cheese lovers.
  • 1 lb. ground beef
  • 2-1/4 c. water
  • ½ c. ketchup
  • 1 t. mustard
  • 2 c. elbow macaroni, uncooked
  • 12 ounces of Velveeta
  1. Brown beef in a large skillet.
  2. Drain any grease and then add water, ketchup and mustard.
  3. Bring to a boil and then stir in uncooked macaroni. Reduce heat to medium-low heat, cover and cook 8-10 minutes till macaroni is tender.
  4. Add cheese in cubes. Stir until melted.

What do you have cooking this week? Any good valentine’s day dinners? Be sure to share your inspirational dishes.

The cookbook was supplied by Gooseberry Patch. Affiliate links were used.

Hunk of Meat Monday: Speedy Skillet Lasagna

A few weeks back I made the steak sandwiches out of the Gooseberry Patch Weeknight Dinners Cookbook. This week, the Speedy Skillet Lasagna was a big hit and only dirtied one pan.

Speedy Skillet Lasagna

Start by cooking up a pound of ground beef along with a 1/4 cup of onion and 1/2 cup carrot that are chopped in a Dutch Oven until the meat is no longer pink.

Chopped onion and carrot

Drain any excess grease and then uncooked pasta along with the remaining ingredients except for the cheese.

Campanelle Pasta and Roasted Garlic Tomato Sauce

uncooked pasta, tomato sauce and seasoning for Speedy Skillet Lasagna.Heat to a boil and then turn down to a simmer for 10 minutes or until your pasta is tender. I might have also added a bit of brown sugar and balsamic vinegar.

Secret ingredients for red sauceContinue cooking til pasta is tender. Right before the lasagna is done cooking, I stirred in a quarter cup of cream.

Cooking skillet lasagna

Then sprinkle with about 2 cups of Mozzarella or Italian shredded cheese.

Speedy Skillet LasagmaWith the carrots, mushrooms and tomato sauce this is a fairly nutritious meal to oblivious hungry kids. Of course we all ate our weight in warm 3-cheese bread too.

Warm 3 cheese bread

Speedy Skillet Lasagna
A one pan recipe full of Italian flavors that will be on the table in less than 30 minutes and fill up your hungry family.
  • 1 lb ground beef
  • ¼ c onion, chopped
  • ½ c carrot, chopped
  • 1½ c mafalda mini lasagna noodles or other type pasta
  • 1½ c water
  • 1, 26 ounce jar tomato sauce
  • ½ t. Italian seasoning
  • 8 oz sliced mushrooms
  • 1 T brown sugar
  • 1 T balsamic vinegar
  • ⅓ cup half and half
  • ½ c or more shredded mozzarella cheese
  1. In a Dutch oven over medium-high heat, cook beef with onion and carrot till meat is no longer pink. Drain any excess grease.
  2. Stir in uncooked pasta and remaining ingredients except for cream and cheese. Heat till boiling, stirring occasionally. Reduce to simmer and cook uncovered for 10 minutes or until pasta is tender.
  3. Stir in half and half to the pasta. Sprinkle with cheese before serving.

Loving what you are seeing. Checkout the cookbook again this week when I am giving it away for free Beyer Beware.

Gooseberry Patch supplied me with the Weeknight Dinners Cookbook to review. Opinions are mine. Affiliate links were used.

Hunk of Meat Monday: Party Finger Food

Whether you are going out and about tomorrow night or staying home, we will all be making snacks, appetizers, sweet treats and cocktails. So, I thought I would help myself organize. Prioritize what I should make for the festivities of ringing in the new year. Inevitably where ever we go, they request we bring our not so small fry daddy. So, let’s start with all things fried…

Fried Appetizers

Crispy Fried Chicken Wings

Fried Pickles

Fried Green Beans


Restaurant Style Salsa

Pizza Dip

White Pizza Dip

Bruschetta Dip

Cream Cheese Mexican Dip

Reuben Dip

Ham Dip

Roasted Garlic Hummus

Meat & Bread Appetizers

Hawaiian Roll Ham Sandwiches

Buffalo Chicken French Breads

Jalapeno Bacon Poppers

Bacon Sugar Smokies

Cheesy Sausage Bagels

Pull Apart Bacon, Cheese, Ranch Bread {AKA Crack Bread}

Sweet Treats

Baked Fruit Brie

Cranberry Cream Cheese Dip

Donut Bites

Chocolate Fruit Dip

Saltine Cracker Toffee

Whatever your plans, I hope your food is good, family is close and 2013 is blessed!

Hunk of Meat Monday: Cheese and Bacon Pizza

There is this pizza that I have dreams about. It is at Bazbeaux in Indianapolis, and they have Pizza Alla Quattro Formaggio. Since we live just far enough from Indy, I decided I could make my own at home version.

Homemade Cheese and Bacon PizzaSince bacon makes every thing better, start by frying up 6 pizza of bacon.

Indiana BaconI cut up the bacon before frying it. I think it is easier to fry it up in little pieces than long pieces.

cut up bacon frying

While the bacon is frying get the dough and

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cheese ready. I am a lover of Pillsbury refrigerated pizza dough. I used the thin crust for this pizza. I of course started by drizzling a little extra virgin olive oil and garlic powder over the bottom of my jelly roll pizza stone and wiping it around with a paper towel.

extra virgin olive oil and garlic powder on panThen spread the crust out in the pan. I would bake the crust for about 7 minutes on 400 degrees at this point. I didn’t do this, but felt the crust was a little doughy still.

pizza crustNow the hard part. Picking the cheeses. Stressful.

cheese choices for pizzaYou obviously want mozzarella because what is pizza without it. But, have you tried using fresh mozzarella instead of the harder type?

fresh mozzarella cheeseI start though with using slices of provolone cheese instead of a tomato sauce.

provolone cheese slicesNow it gets tricky. Here are a few recommendations…

fontina cheese

romano cheese

Parmesan cheeseYou definitely don’t need to use all of them, but feel free to use all of them. I would recommend the Fontina and then the Parm or the Romano. The final cheese, is ricotta. Yes, trust me, you will love it.

ricotta cheeseOnce you have your cheeses shredded, start layering. Begin with slices of provolone.

crust then provolone slicesThen follow with your shredded Fontina, Romano or even cheddar if you don’t have fontina or another Italian cheese. Follow the shredded with slices of fresh mozzarella and then dollops of Romano. Then grab that bacon and sprinkle over the cheeses. I put a bit more Parmesan over top at the end.

Cheese and bacon pizza before baking

prebaked cheese and bacon pizzaBake the pizza for 10 minutes on 400 degrees if you baked the crust for 7 minutes earlier. If not, bake the pizza for about 15-17 minutes. Watch carefully so you don’t burn the cheese.

Bacon and cheese pizzaLet it set a few minutes before slicing into squares and diving into this cheesy bad boy.

slice of cheese and bacon pizza

Quattro Formaggio Pizza with Bacon

Prep time: 

Cook time: 

Total time: 

Do you love cheesy pizza? This bacon and cheese pizza is cheese lovers dream come true.
  • 1 tube refrigerated thin crust pizza dough
  • ½ pound bacon, fried and crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 8 slices of provolone cheese
  • 1 cup each of Fontina cheese and Romano or Parmesan cheese, shredded
  • 1, 8 oz ball of fresh mozzarella, sliced
  • 8 oz of Ricotta Cheese
  1. Drizzle olive oil and garlic powder on a jelly roll pan. Spread oil and garlic powder around pan with a paper towel.
  2. Spread pizza crust out on pan.
  3. Bake for 7 minutes on 400 degrees.
  4. Remove from oven and lay provolone slices on crust to cover completely. Spread the Fontina and Romano/Parmesan cheese over the sliced cheese.
  5. Place slices of mozzarella over top followed by dollops of Ricotta betweens mozzarella.
  6. Sprinkle with bacon to cover evenly. Top with additional Parmesan cheese if you wish.
  7. Bake on 400 for an additional 10 minutes.
  8. Let set for a minute before slicing.

Got a good recipe to share this week? Be sure to link up one of your favorites from this past week.

Impossible Ham & Swiss Pie

We have a winner folks…Congrats to Angie from Successful 2gether for winning the Gooseberry Patch Simple Shortcut Recipes Cookbook!! In honor of her win, I am sharing one last recipe from the cookbook.

Impossible Ham & Swiss Pie falls into the Breakfast section of the cookbook however, this could also be a quick lunch or supper too. We actually made it for a brunch meal. I love combining breakfast and lunch meals. Less dishes!!

Since this recipe is impossibly easy, my kids helped make it. Start by beating four eggs and adding one cup of biscuit baking mix.

Continue by adding two cups of milk and mix till combined.

While I had the kids mixing I added two cups of diced ham, 1/3 cup of onions and one cup of shredded Swiss cheese to the bottom of a deep greased pie plate

Then pour the eggs and baking mix over top.

Bake on 400 degrees for 35-40 minutes until a knife comes out clean.

It was delish! The kiddos loved it too.

Congrats again to Angie for winning the cookbook. Be sure to get your own copy. You won’t regret it!

Gooseberry Patch gave me the cookbook to review and another to giveaway to my readers. Opinions are all mine. Affiliate links were used in this post.

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