I’ve said it a few times before– I love digging through the stacks of old recipes I inherited from my grandfather. Not only does it have some of his favorites, but also favorites from my grandmother and from my great grandparents. Sometimes, these old, frail recipes are just spot on, and sometimes, they take a little bit of modification to get just right. After giving this recipe a go, I figured out the best way to make it work perfectly, and I cannot wait to share it with you today. If you love pecans, you’re going to love this Pecan Chicken recipe. It’s going to be a dinnertime staple– it’s a little sweet, a lot of savory, and so delicious your whole family will love it! Perfect chicken recipe for dinner.
Meat Type
Slow-Cooker Tex Mex Chicken Tortilla Soup
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellSavings #CollectiveBias
Read more
Bangin’ Hot Buffalo Chicken
I LOVE spicy food. I just love it. Buffalo chicken is a great way to serve chicken, but I’ve just never been able to make it at home. Until now, that is. This buffalo chicken is so delicious, and the marinade so versatile that you could use it to coat storebought popcorn chicken, too. But these buffalo chicken breasts? They’re where it’s at– I love them by themselves, or cut up over rice, pasta, or in tacos. There’s just something spicy about them, and I’m so glad I found this recipe in my family recipe box to share with all of you. My grandfather must have known what he was doing to serve this super-spicy Buffalo Chicken!
Summer Grilling: Fruit and Veggie Skewers with 5-Minute Dips!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FireUpTheGrill #CollectiveBias
In summer, I totally hate heating up the whole house. I mentioned that recently, and I’ll say it again– dinner is not worth turning an oven on for! That’s why summer dinner is better on the grill. But how often do we think of grilling as being all about the meat? Forget those days– fresh veggies and fruit on the grill are all the rage, and I’ve got the easiest way to do it, plus two dips to pair with dinner!
Bacon Wrapped Cheeseburger Dogs
You’re going to want to sit down for this one.
Melted cheese. Bacon. Beef. It’s got all of the main food groups. And because you can make these Bacon Wrapped Cheeseburger Dogs ahead of time, they’re kind of a must for the 4th of July.
Beefy Potato Taco Pie
One of my favorite things to order when I go to my favorite Mexican fast food restaurant is a burrito that contains beef and potatoes… I don’t know what it is about those tender potatoes that makes a cheesy, beefy, delicious burrito so much better, but it’s SO good. I also have a pretty strong affinity for pot pie, which I’ve shared a few times on the blog before. But I started thinking… what if I married these two things I love together in to one delicious main dish? The result is this incredible beefy potato taco pie, and trust me, you definitely want to try this one.
Homemade Chicken and Dumplings
I love a good, hearty meal in the winter, and when it’s cold outside, only one thing hits the spot… chicken and dumplings. And you’d think it’s difficult, but it’s really not. Grab a pot and start a slow, simmering broth and by dinner time, you’ll have a delicious, hearty dinner, the perfect comfort food on a cold day.
Bacon Cheeseburger Dip
As dip week comes to a close soon, I’ve saved my best for last, guys. Really– this is a hearty, delicious dip that could almost be considered a meal instead of just an appetizer. I challenge you to find anyone who doesn’t love a bacon cheeseburger (and finding a vegan doesn’t count!) There’s just something about it– the bacon, the ooey-gooey cheese, the juicy beef patty. But bacon cheeseburgers are just not easy party food… however, a bacon cheeseburger DIP, now, that’s another story.
Mississippi Mud Cheesy Potatoes
Note: This is a republication of a post that I shared in March. With the Thanksgiving season upon us, I thought a few of you might want to see it again. Happy Thanksgiving!
Bacon? Check. Cheese? Check. Tons of flavor? Absolutely. See, these are the easiest potatoes I think I’ve ever made, and they’re a hit with everyone. I mean, who doesn’t love cheesy potatoes with bacon?
One of the many recipes that came from the family recipe box, this handwritten recipe with an unknown source simply stated “They’re named for the famous river because they’re LONG on taste and MIGHTY good!” Well, they didn’t disappoint, anyway! Cheesy potatoes get a big punch with this recipe because of the added bacon, the creaminess, and the green onions.
Start with some ingredients you may already have– 8 to 10 cups of potatoes, diced, 1 cup of Mayonnaise (the real deal, not salad dressing), about a teaspoon each of salt and pepper, a 16 ounce block of cheddar, diced (or the equivalent in shredded cheddar), 1/2 a cup of green onions, chopped, and a package of bacon. You can add half a cup of olives if you’d like to, but why ruin perfectly good potatoes? (Unless you’re an olive fan, in which case, you probably don’t see that as ruining them).
Start by slicing your bacon into pieces. Don’t look at me with that shocked face that I get every time someone sees me do this… you can TOTALLY bacon your bits instead of bitting your bacon. This method gets a lot less grease on your hands because there’s no tearing it up post-fry… if you do the cutting first, your bacon will be in perfect bite sized bits when you’re done. I promise. Just trust me– cutting bacon is NOT bacon blasphemy, no matter what anyone tells you.
Put that in a pan and cook it, trying not to eat too much bacon as the smell fills the air. Seriously, bacon is so hard to resist. That’s why there is bacon everything. While the bacon cooks, start peeling and dicing your potatoes, dicing your cheese, and chopping your green onions.
Delicious! Finish getting your other ingredients chopped and ready.
In a 9×13 pan or a 3 quart casserole dish, mix the green onions, cheese, bacon, and potatoes. If you’re adding olives, now is the time to do that, too.
Toss the ingredients with mayonnaise, coating well. Bake for an hour and a half, or until the potatoes are tender, in a 325 degree oven.
Enjoy that bubbly, bacon-y, cheesy potato side dish. You could even add in some hamburger meat or chicken and make it a main dish, if you wanted to.
- 8-10 Cups potatoes, diced finely
- 16 ounces cheddar cheese, cubed or shredded
- 1 Cup mayonnaise (real)
- 1 package bacon, cooked and torn into large bits
- 1/2 Cup green onions, chopped
- In a 9x13 pan or 3 quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions.
- Stir in mayonnaise.
- Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.
If you love the combo of cheese and potatoes, you will want to check out the cheesy potatoes in this Hearty Cheeseburger Soup!
Did you originally see this post on Pinterest with this image? Trust us, it’s still the same recipe! DigitalEraMom.com is now MamaPlusOne.com, and has a whole new look. As we update our whole new look, we’re working hard to update our photos, also. Don’t forget to take time to poke around our site and see what else is new– we think you’ll like what you see!
The following links are affiliate links from Amazon. By clicking, I would be making a little revenue from your purchase at no additional cost to you. Thank you for your support.
Chicken Potato Pot Pie (Or How To Use Leftover Turkey!)
It’s been a few years since I made my very first homemade chicken pot pie. I had been tackling pie crust using my great-grandmother’s no-fail pie crust recipe, and wanted to branch out from apple and peach. My first few attempts came out pretty similarly to store-bought, but then I noticed a crazy trend. I’d make the chicken pot pie, everyone would rave about it, and then there’d be a smattering of peas, green beans, and lima beans on everyone’s plate at the end… I needed an alternate plan to make sure half of our filling wasn’t going uneaten, which meant asking my family about the produce they preferred… and that’s how my chicken potato pot pie was born!