Monday, November 21, 2011

Chicken Poppers and Cheesy Ranch Potatoes



Last night was an "empty your pantry" kind of night. I had some chicken tenders in the freezer, a few slices of bacon in the fridge and hash browns in the freezer. What is a girl to do? Make a delicious meal, thats what.



And delicious it was, even Mr. Picky agreed. Of course, he didn't know there was almost a full container of sour cream in the potatoes. Shh.. our secret.

I'm sorry for the poor quality photo. It was another from my phone and also I was STARVING.. can't waste time taking exquisite pictures :)

I got the idea for the chicken poppers from my fantastic brother-in-law. He actually does this using pork loin instead of chicken and he grills them. Truthfully, I like those poppers better but this is what I had and they turned out pretty darned tasty! He also does not use the sugar, I got that from a similar Paula Deen recipe and thought I'd try it out. I could take it or leave it.


For the Chicken Poppers

-Ingredients-
1 lb chicken tenders, cut into one inch cubes
Allegro Hot and Spicy Marinade
1 lb bacon
2/3 c brown sugar
2 T chili powder

-Directions-

1. Marinade the chicken in the Allegro for at least an hour.
2. Cut each slice of bacon into three.
3. Wrap the marinated chicken in a piece of bacon and secure with a toothpick.
4. Dredge in the sugar mixture, then place on a greased broiling rack and pan.
5. Bake at 350* for 35-40 minutes or until bacon is crispy. Yum!

For the Cheesy Ranch Potatoes

-Ingredients-

1/2 a bag of frozen hash brown potatoes, thawed
1 can cream of chicken soup
1 16 oz container sour cream
1 packet ranch dressing mix
2 c shredded cheddar cheese
salt and pepper
1/4 c garlic croutons
1/4 c french fried onions

-Directions-
1. Mix everything together but the croutons and the onions in a large bowl. Transfer to a greased 8 inch casserole dish.
2. In a Ziploc, crush the croutons and the french fried onions into a fine crumb and combine together. Sprinkle mixture on top of the potatoes.
3. Bake alongside the chicken in a 350* oven for 35-40 mins or until hot and bubbly.

This turned out to be a wonderful dinner with things I just had in the fridge and cupboards! The potatoes were really different with the addition of ranch dressing, we really enjoyed them.






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