Creamy Beer Cheese Chicken With Crispy Bacon

Creamy Beer Cheese Chicken With Crispy Bacon

Ingredients:

4 slices bacon, chopped
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 cup beer (lager or ale)
1 cup chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
Fresh chopped parsley, for garnish

Instructions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Season the chicken breasts with salt and pepper. In the same skillet, add olive oil and butter. Cook the chicken breasts until golden brown on both sides and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
Stir in the Dijon mustard and Worcestershire sauce.
Sprinkle the flour over the garlic mixture and cook, stirring constantly, for 1 minute.
Gradually whisk in the beer and chicken broth, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth.
Return the chicken breasts to the skillet, coating them in the sauce.
Sprinkle the crispy bacon over the top and garnish with fresh chopped parsley.
Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

 

Texas Roadhouse Rattlesnake Bites

 Texas Roadhouse Rattlesnake Bites

Spicy and Cheesy Delight: Texas Roadhouse Rattlesnake Bites Copycat

Ingredients:

2 cups pepper jack cheese, shredded
2 cups sharp cheddar cheese, shredded
2 jalapenos, seeds removed, sautéed until soft
1 cup all-purpose flour
2 large eggs
1 cup buttermilk
1½ cup Panko breadcrumbs (see note)
2 teaspoons Slap Ya Mama seasoning
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon red pepper flakes
1-2 cups vegetable oil

Directions:

Prepare the Dredging Station: Set up three shallow containers. In the first, place the flour. In the second, whisk together the buttermilk and eggs. In the third, combine the breadcrumbs with all the seasonings.
Make the Filling: In a large bowl, mix both cheeses and the softened jalapenos.
Form and Freeze: Roll the mixture into small balls and place them on a baking sheet. Flash freeze for 30-45 minutes.
Dredge: Roll each ball in the flour, dip in the egg mixture, then coat in the breadcrumb mixture. Repeat the dip in the egg mixture and the breadcrumb coating for a double layer.
Fry: Heat the oil in a large frying pan or skillet over medium-high heat. Fry the balls in batches, about 6-8 at a time, until golden on all sides. Remove with a slotted spoon and drain on paper towels.
Prep Time: 30 minutes | Cook Time: 15 minutes | Flash Freeze: 30 minutes | Total Time: 1 hour 15 minutes
Servings: 24 Bites
Kcal: 118 kcal per bite

Country Ranch Green Beans n Potatoes with Bacon

 

Ingredients:

1 pound fresh green beans, trimmed
1 ½ pounds baby potatoes (red or Yukon gold), halved or quartered
6 slices bacon, cooked and crumbled
1 packet ranch seasoning mix
3 tablespoons butter, melted
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Potatoes:
In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are tender when pierced with a fork. Drain and set aside.

PREPARATION:

Cook the Green Beans:
In the same pot, bring water to a boil and cook the green beans for 5-7 minutes, until tender-crisp. Drain and set aside.
Cook the Bacon:

While the veggies are cooking, fry the bacon in a skillet until crispy. Remove the bacon and crumble it. Reserve 1 tablespoon of the bacon grease in the skillet.

Make the Ranch Butter:
In a small bowl, whisk together the melted butter, ranch seasoning, and minced garlic.

Combine Everything:
In the skillet with the reserved bacon grease, toss the cooked potatoes, green beans, and crumbled bacon. Pour the ranch butter mixture over everything and gently toss to coat.
Serve:
Season with salt and pepper to taste. Garnish with fresh parsley and serve warm.
Enjoy your flavorful Country Ranch Green Beans ‘n Potatoes with Bacon!

Shredded Chicken Gravy on Mashed Potatoes

 

Ingredients:

For the Shredded Chicken:

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup chicken broth
1 cup cream of chicken soup
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
For the Mashed Potatoes:

4 large potatoes, peeled and cubed
½ cup milk
4 tbsp butter
Salt and pepper to taste
Instructions:

Prepare the Mashed Potatoes:

In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add milk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning as needed.
Make the Chicken Gravy:

In a saucepan, combine the shredded chicken, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
Heat over medium heat until warmed through and slightly thickened, about 5-7 minutes.
Serve:

Spoon the mashed potatoes onto plates and top with the shredded chicken gravy.

Enjoy this comforting Shredded Chicken Gravy on Mashed Potatoes, perfect for a hearty meal!

Sausage Breakfast Muffins

 Sausage Breakfast Muffins

These warm, hearty sausage muffins are a family favorite. They’re perfect for busy mornings, making everyone feel like they’re starting the day with a little love from the kitchen. Try this easy recipe today!

Ingredients:

1 lb breakfast sausage
2 cups shredded cheese (cheddar or your choice)
2 cups Bisquick mix
1/2 cup milk
2 eggs

Directions:

Preheat oven to 375°F (190°C) and grease a muffin tin.
In a skillet, cook sausage over medium heat until browned. Drain.
In a large bowl, mix Bisquick, cheese, eggs, and milk until combined.
Fold in the cooked sausage.
Spoon mixture into the muffin tin.
Bake for 18-20 minutes or until golden brown.
Let cool and enjoy!

Hashbrown Chicken Casserole Recipe

Ingredients:

Ingredient Quantity
Cooked, shredded chicken 3 cups
Frozen hashbrowns, thawed 1 package (30 oz)
Cream of chicken soup 1 can (10.5 oz)
Cream of mushroom soup 1 can (10.5 oz)
Sour cream 1 cup
Milk 1/2 cup
Unsalted butter, melted 1/2 cup
Shredded cheddar cheese 1 1/2 cups
Chopped onion 1/2 cup
Garlic powder 1 tsp
Salt 1/2 tsp
Black pepper 1/2 tsp
Crushed cornflakes or breadcrumbs (optional) 1 cup

PREPARATION:

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine Ingredients: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.

Add Chicken and Hashbrowns: Add shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.

Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.
Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.
Serve: Let cool slightly before serving. Garnish with parsley, if desired.