BBQ Chicken

This was a very simple recipe from Hello Fresh. It was a welcome today for me since I wasn't really
feeling the urge to cook. I didn't want to eat out either, so something easy was just the ticket. 

There's nothing fancy about this recipe. It could be repeated easily. Baking chicken and potatoes is pretty basic. 

Overall it was tasty. I left notes in the directions below for a few items. I didn't particularly care of the BBQ sauce and seasoning they included. But I ate it anyhow. 

BBQ Chicken
Recipe from Hello Fresh

• 5 teaspoon White Wine Vinegar
• 4 ounce Coleslaw Mix
• 4 tablespoon BBQ Sauce
• 2 tablespoon Mayonnaise
• 1 unit Seasoned Precooked Potato Slices
• ½ cup Cheddar Cheese
• 12 ounce Chicken Cutlets
• 1 tablespoon Sweet and Smoky BBQ Seasoning

 Adjust rack to middle position and preheat oven to 425 degrees.

Pat chicken dry with paper towels and season all over with BBQ seasoning, salt, and pepper.

Place chicken on one side of oven-ready tray (JW Note: Hello Fresh sent a recyclable tray. I didn’t think the two chicken cutlets and the potatoes would fit well in it, so I lined a baking sheet with aluminum foil and used that instead.)

Open package of potatoes and drain off any excess liquid. Place potatoes in a medium microwave-safe bowl, separating any pieces that are stuck together. Cover with plastic wrap; poke a few holes in wrap and microwave 3 minutes. Toss with a drizzle of oil and a pinch of salt. (JW Note: These were small potatoes, like mini Yukon golds. If you make this, simply slice them in 1/2inch discs. The prepackaged potatoes were already slightly cooked. Putting them in the microwave didn’t make any sense to me. I did it, and they turned out perfectly cooked in the end.)

Transfer seasoned potatoes to opposite side of tray from chicken. Bake in the middle until chicken is cooked through and potatoes are browned, 25-30 minutes.

Meanwhile, wash and dry bowl used for potatoes. In same bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper. Refrigerate until ready to serve.

Drizzle BBQ sauce over chicken. Sprinkle cheddar over potatoes and stir to combine until melted. (JW note: I pulled the chicken and potatoes out about 5 minutes before it was done and put the BBQ sauce and cheese on, then put it back in 5 minutes.)

Divide BBQ chicken, cheddar potatoes, and coleslaw between plates in separate sections. Serve.

Crack Potatoes

Photo from Love from the Oven

The Niece and her wifey were here for a couple of days. When they're in town, I make ribs. I wanted to make something other than Mom's Macaroni salad because Sherrie is GF Girl and she misses out on a side if I make pasta. 

This recipe was delicious. Super easy and super flavorful. The cream cheese adds a nice little tang along with the sour cream.

I halved this recipe because serving 12 is WAY too much for our little group. Halving it I still had enough left overs to send some home with Sherrie and a serving for myself. 

Crack Potatoes

Recipe from Love from the Oven

Serves 12

• 8 ounces cream cheese, softened
• 16 ounces sour cream
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 ounces ranch dressing powdered mix two 1 oz packages
• 3 c cheddar cheese grated and divided
• 1 pound bacon cooked, chopped and divided
• 30 ounces shredded hash brown potatoes

Preheat oven to 400 F degrees. Prepare a 9X13 inch baking dish by spraying the bottom and sides with non-stick spray.

Using a very large bowl, mix together cream cheese, sour cream, salt, pepper, onion powder, garlic powder, and dry ranch dressing mix.

Stir in 2 cups of grated cheddar cheese and about half of the chopped bacon. Add in the hashbrown potatoes and stir to mix well.

Place mixture into prepared baking dish, cover with foil and bake for 40 minutes.

Remove baking dish from the oven and sprinkle on the remaining 1 cup of shredded cheese and the remaining bacon. Return dish to the oven and continue baking, uncovered, for an additional 10 minutes. Remove and serve.