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This chicken recipe is so full of flavor that it will knock your socks off! I like to serve this with my Santa Fe Style Couscous and Roasted Ranch Broccoli . Add a simple side salad and my Honey Yeast Rolls and you will have an absolutely delicious dinner on the table in no time! Ingredients 4 boneless, skinless chicken breasts 8 slices cooked bacon, chopped 2 Tablespoons oil 1 teaspoon Cumin 1 teaspoon Oregano 1 teaspoon Chili Powder 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Paprika 1 teaspoon Ground Black Pepper 1 ½ teaspoon Salt 1 ½ cup BBQ Sauce 1 cup freshly grated Sharp Cheddar Cheese ¼ cup chopped green onions Directions Preheat oven to 375 degrees. In a small bowl, combine all spices to create a dry rub for the chicken. Pat chicken dry with paper towels. Then lightly oil the bottom of the chicken. Gently pat a small amount of the dry rub onto the bottom of each chicken breast. Complete the same process on the top of the chicken breast. Add any remaining spices to the chicken. Evenly distribute one cup of BBQ sauce over the chicken, then bake uncovered for approximately 30 minutes or until internal temperature reaches 165 degrees. Remove from the oven and top each chicken breast with the remaining BBQ sauce. Evenly distribute shredded cheese and bacon. Bake for an additional 5-10 minutes or until the cheese is melted. Garnish with chopped green onions. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This delicious pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. I like to serve it with my homemade yeast butter rolls or as a side dish to homemade pizza ! Want to save this recipe for later? Pin it! Ingredients 2 cups elbow macaroni, cooked and drained 2 cups Homemade Ranch Dressing 10 strips bacon 3 medium chicken breasts, diced into ½ pieces 1 Tablespoon infused oil ½ onion, diced 1 stalk celery, diced 2 cloves garlic, minced 2 teaspoons ground black pepper 1 teaspoon salt 1 cup freshly grated Parmesan cheese Directions In a medium skillet over medium-high heat, cook bacon until browned and crispy. Remove from pan to a paper towel-lined plate and allow excess grease to drain off. When bacon is cooled, crumble into small pieces. In the same pan with residual bacon grease, add 1 TBS oil if needed and cook chicken pieces until browned and the internal temperature is at least 165 degrees. Remove chicken from skillet and add to plate with bacon. Sauté onions, celery, and garlic in residual oil in skillet over medium heat for approximately 3 minutes. Turn off heat and allow to cool to room temperature. In a large bowl, combine cooked macaroni, ranch dressing, bacon, chicken, sautéed vegetables, pepper, salt, and Parmesan. Mix well until all ingredients are incorporated. Serve warm or chilled. Like this recipe? Try my Italian pasta salad ! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. A simple and elegant recipe that is sure to impress! Want to save this recipe for later? Pin it! Ingredients 1 whole chicken, approximately 3 ½-4 pounds 1 stick butter, softened 15 cloves garlic, minced 2 tablespoons dried lemon thyme leaves, crushed Lemon zest from 2 lemons Juice from 2 lemons 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 lemons, quartered 1 large onion, quartered ½ cup homemade chicken stock Additional salt & pepper to taste Kitchen twine Directions Remove thawed chicken from refrigerator and allow it to rest at room temperature for approximately 30 minutes prior to preparation. Preheat oven and large cast iron skillet to 425 degrees. Remove neck and giblets from chicken if needed. Rinse chicken with cold water. Pat dry with paper towels. In a small bowl, blend together softened butter, lemon thyme, minced garlic, lemon zest, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper. Carefully, loosen skin on top of the chicken (breast side) and around the thighs. Add half of lemon thyme and garlic butter mixture to the underside of the skin. Rub the remaining butter mixture on top of the skin. Add the quartered lemons and onions to the inside of the chicken cavity. Tuck the tips of the wings under the chicken to avoid burning. Tie legs together with kitchen twine. Carefully, remove hot cast iron from the oven. Add chicken stock and chicken to the cast iron. Roast chicken in cast iron for approximately 50-60 minutes or until internal thermometer in the thickest part of the chicken thigh registers 165 degrees. Baste the chicken with juices from bottom of skillet. Carefully, transfer chicken to a cutting board and allow it to rest for 10 minutes prior to carving. Season with additional salt and pepper if desired. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Jump to recipe Who doesn’t love homemade fried chicken? This recipe may seem tedious, but it really comes together pretty quickly, and all of that hard work pays off with every crunchy bite! I like to serve this with my homemade fried potato chips , and a fresh-from-the-garden salad with homemade buttermilk ranch dressing . This recipe is perfect for a busy weeknight! Want to save this recipe for later? Pin it! Crispy on the outside and tender on the inside, this Buttermilk Fried Chicken recipe is sure to please everyone at your table! Each bite starts with a wonderful crunch that can only be achieved by a double dip into the buttermilk marinade and seasoned flour mixture, followed by the flavor combination of just the right spices. I used boneless, skinless chicken breasts for this recipe, but you can certainly use your preference. The buttermilk will help the chicken soak up all of that tangy goodness and helps to make it extra tender. To make this marinade, I like to use basic pantry ingredients like salt, pepper, paprika, garlic powder, and onion powder. For the breading you’ll need all-purpose flour, cornmeal, salt, pepper, and turmeric. I love using turmeric when making fried chicken because it really helps give the coating that delicious golden color. Ingredients ( serves 6 ) 3 boneless, skinless chicken breasts, sliced in half lengthwise Marinade: 2 cups buttermilk 1 teaspoon ground black pepper 1 teaspoon salt ½ teaspoon ground paprika ½ teaspoon garlic powder ½ teaspoon onion powder Breading: 2 cups all-purpose flour 1 cup cornmeal 1 teaspoon ground black pepper 1 teaspoon salt ½ teaspoon turmeric ½ to 1 cup vegetable oil Directions In a large bowl, combine all marinade ingredients. Add chicken to the mixture, pressing each piece into the liquid to ensure all are well coated. Cover bowl with a plate, plastic wrap, or lid. Store in refrigerator for at least 1 hour but no longer than 24 hours. In a large bowl, add all breading ingredients and stir to combine. Using a fork or a pair of tongs, remove one piece of chicken from the marinade bowl and place into flour mixture. Cover all sides with flour mixture, then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. Place chicken back in refrigerator and allow approximately 10-15 minutes before moving forward. This short resting period will help solidify the breading ingredients allowing it to stick to the chicken during the cooking process. In a large pan over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Don't overcrowd your pan. Fry chicken on each side for approximately 3-6 minutes depending on the thickness of chicken or until the internal temperature is at least 165 degrees. Transfer cooked chicken to a paper towel-lined plate or a wire rack over a baking sheet and allow to cool for approximately 5-10 minutes before serving. Leftovers are rare in our house but if you should be so lucky, try them on my honey butter yeast rolls for a delicious chicken sandwich! Did you enjoy this recipe? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Tangy, mouthwatering, and sure to please, this Three Pepper Chicken is the perfect addition to your menu planning! Jump to recipe Last summer my banana pepper plants produced like crazy, and I was able to preserve several pints. We really enjoy the Mississippi Roast and Mississippi Chicken recipes which use pepperoncini peppers, but I like to change things up sometimes. This is a stunning chicken dish that is sure to impress guests and it comes together in just a few minutes. I like to serve it with my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . For this recipe you’ll need: 4 Boneless, skinless chicken breasts I've made this recipe with boneless, skinless chicken thighs and it's delicious. You could also just leg quarters or split chicken breasts. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use and it pairs perfectly with the peppers for this dish. You could also use a neutral oil like Avocado or plain olive oil. Seasoning I kept this recipe super simple with just a good ol’ pantry staple of dried Italian Seasoning. However, oregano, thyme, and a little basil will work just fine. Black Peppercorns Freshly cracked black peppercorns give this dish a subtle earthy heat that adds a note of brightness. Ground black pepper will do but if you can use freshly cracked it will really enhance the dish significantly. Garlic We enjoy the fresh garlic in this recipe, but you could use 1 teaspoon of garlic powder or more to your desired taste preference. You don’t want to be heavy-handed with the garlic though because it can easily overpower the peppers. Banana Peppers As I mentioned, I have a lot of pickled banana peppers to use up so that was my preference in this recipe. You could use store-bought banana peppers, but they will miss that little bit of sweetness that pickling offers. You could also use pepperoncini peppers, however, keep in mind that pepperoncini peppers can be a little spicier and have more of a sour taste when pickled. Don’t drain those peppers completely! You’ll want to reserve about ¼ cup to the baking dish. Pepperjack Cheese We love the use of freshly shredded pepperjack cheese in this dish. It adds a smooth, creamy texture to every bite. Monterey Jack or white cheddar will work as well. Helpful Tip : For your next potluck or holiday party, double the recipe and cut the chicken into 1-inch bite-sized pieces. You’ll have an affordable chicken dish that everyone will be raving about! To Make this Three Pepper Chicken: Begin by preheating the oven to 400 degrees. Place chicken into a 9x13 baking dish. Coat each chicken breast with oil. Evenly distribute Italian seasoning and cracked black pepper. Place garlic around chicken breasts. Add pickled banana peppers over chicken. Bake for approx. 35 minutes or until internal temperature reaches 165 degrees F. Top each chicken breast with pepperjack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Make this dish with me on YouTube! Serves 4 Ingredients 4 Boneless, skinless chicken breasts, approximately 1/4" thick 1 Tablespoon infused olive oil 1 teaspoon Dried Italian Seasoning 1/4 teaspoon Ground Black Pepper 4 cloves garlic, halved 1 cup pickled banana peppers, liquid reserved 1/4 cup reserved banana pepper liquid 1/2 cup freshly shredded pepper jack cheese Directions Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Drizzle infused olive oil evenly over each piece of chicken. Evenly distribute Italian seasoning and pepper over each chicken breast. Place garlic around chicken. Add peppers on top and around the chicken. Add reserved banana pepper liquid. Bake uncovered for approximately 35 minutes or until internal temperature reaches 165 degrees. Top each chicken breast with pepper jack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Did you enjoy this Three Pepper Chicken recipe? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This Simple Skillet Sweet and Sour Chicken is sweet, tangy, and comes together in about 30 minutes! Follow along as I make this dish over on YouTube ! Jump to recipe Who needs takeout when you can make this Simple Skillet Sweet and Sour Chicken! We made the decision to eat from our pantry during the Pantry Challenge in 2022 and haven’t looked back! Nothing tastes better to us than homemade. Eating home-cooked meals not only tastes better, but helps to save money, eat healthier, and improve our cooking skills. If you’d like to learn more about the Pantry Challenge and what it can teach you, you can find it here . Don’t get me wrong, going to a restaurant used to excite me. A meal I didn’t have to plan, prepare, and then clean up after? YES, PLEASE! But that comes with its own negatives. The prices, the waiting, the prices, keeping the kids occupied. And did I mention the prices?! Not to mention the often times the food is lackluster and service can really be hit or miss. Call me crazy, but I truly believe eating homemade, real food is where it’s at. I love that this dish comes together so quickly and with minimal effort, which is perfect for a busy weeknight. And the leftovers are definitely worth fighting for! Ready to get started? For this Simple Skillet Sweet and Sour Chicken recipe, you will need: Chicken I typically use boneless, skinless chicken breasts, but chicken thighs are absolutely delicious as well. Don’t limit yourself to just chicken. Shrimp and pork both pair perfectly with this homemade sweet-and-sour sauce! Onions and Peppers I like to use a yellow onion and a red bell pepper for this recipe because they both offer a mild sweetness that balances the acidity of the vinegar. It also adds a bit of crunch and texture to the dish. Ketchup A good quality ketchup can help to add a sweet and tangy taste to the homemade sweet and sour sauce. Ketchup can also add a little color to the sauce and help to give a shimmering texture that covers your chicken. Apple Cider Vinegar Vinegar will add a tart, acidic flavor to the dish that balances out its sweetness. Soy Sauce Soy sauce offers salt and umami components to help balance the sweet and sour. Spices and Seasonings For a rich, well-rounded sauce, don't skimp out on the seasonings and spices! Brown Sugar It wouldn’t be sweet and sour without a sweet component, right? Granulated sugar will work fine as well. I prefer brown sugar because it has that subtle taste of molasses. Making this Simple Skillet Sweet and Sour Chicken is Easy! You’ll want to start by mixing the ingredients for your sauce in a large bowl: Ketchup, vinegar, soy sauce/coconut aminos, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Next, season chicken pieces with salt and pepper then cook over medium-high heat for about 4 minutes. Add onions and peppers and sauté with the chicken pieces for just a couple of minutes. Add sauce mixture to the pan and coat chicken, onion, and peppers. Reduce heat and simmer on low heat for about 5 minutes or until sauce begins to thicken. Turn off the heat and allow the mixture to rest for about 3 minutes before serving over rice or noodles. Ingredients 4 chicken breasts, diced into 1-inch pieces ½ teaspoon ground black pepper 1 teaspoon salt 1 medium onion, chopped into 1-inch pieces 1 medium red bell pepper, chopped into 1-inch pieces ½ cup ketchup ½ cup apple cider vinegar ¼ cup soy sauce ¼ cup water 2 teaspoons garlic powder 2 teaspoons onion powder ¼ teaspoon ground ginger ½ teaspoon crushed red pepper flakes 1 cup brown sugar Directions To a large bowl, add ketchup, vinegar, soy sauce, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Gently stir to combine. Season chicken pieces with salt and pepper. Over medium-high heat, cook chicken until about halfway cooked through, approximately 3-4 minutes. Add onions and bell pepper to chicken. Stir. Cook for approximately 2-3 minutes. Add sauce to chicken, onions, and peppers. Stir to incorporate sauce. Reduce heat to simmer. Place lid on skillet if available. Simmer on low heat for approximately 3-5 minutes or until sauce begins to thicken. Turn off heat and allow mixture to rest for approximately 3-5 minutes. Sauce will continue to thicken as it sits. Serve over your favorite rice or noodles. If you made this Simple Skillet Sweet and Sour Chicken, we want to hear about it! Let us know if you enjoyed it or if you made any substitutions in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Tender, juicy chicken, smokey homemade barbecue sauce, and a creamy combination of mozzarella and sharp white cheddar piled onto an easy homemade crust make this pizza a fun family favorite. Take-out pizza will be a thing of the past once you try this delicious homemade version! Jump to Recipe When you love the taste and cost savings cooking at home provides it's easy to be inspired. After home canning the Best Homemade Barbecue Sauce recently, I knew I had to make a homemade pizza with it. And what goes better with barbecue sauce than juicy chicken and crispy bacon? Restaurant pizza just doesn’t even come close to this deliciousness! Making a homemade pizza almost completely from scratch may seem overwhelming but with just a little preparation, it really does come together pretty quickly. Even on the busiest of weeknights, it's easy to get dinner on the table fast by using homemade convenience items. If you aren’t quite prepared to make this pizza from scratch, don’t worry I’ll give you my best store-bought recommendations! To Make this BBQ Chicken Pizza you will need: Pizza Dough Homemade pizza dough is made up of simple pantry staples like flour, yeast, salt, and oil. Mixed with warm water for just a few minutes and with a quick rise of about 10 minutes, you can have a homemade pizza crust ready to go by the time the chicken is done cooking! If your local grocery store has fresh pizza dough available in their bakery, I highly recommend picking up a few. They freeze well and thaw pretty quickly making them great to have on hand for a quick meal. In my neck of the woods, I can find fresh dough at Publix. Aldi has refrigerated pizza dough as well, but it isn’t as fresh tasting as the one from Publix, in my opinion. If you’re really in a pinch, a Pillsbury pizza crust will be just fine. Barbecue Sauce We absolutely love my homemade barbecue sauce . It really is the BEST. It's a home-canned recipe that definitely takes a little time, but it is so worth it. My future self is always so happy for my past efforts! You can make a semi-homemade barbecue sauce in about 15 minutes and there’s no home canning required! Simple ingredients like ketchup, brown sugar, Worcestershire sauce, and a couple of spices are really all you need to make a quick and easy semi-homemade barbecue sauce. Semi-Homemade Barbecue Sauce 1 cup ketchup ¾ cup brown sugar 2 Tablespoons apple cider vinegar 1 ½ Tablespoons Worcestershire Sauce 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper Combine all ingredients in a small saucepan. Simmer over low-medium heat for approximately 10 minutes. We enjoy Sweet Baby Ray’s original barbecue sauce. Aldi’s store brand is extremely similar, and both are very affordable. Chicken I like to use a boneless, skinless chicken breast for pizza, but you could certainly use a couple of boneless, skinless chicken thighs. This is also a great way to use up any leftover chicken! To make things super easy, you can purchase a rotisserie chicken and shred it at home in just a couple of minutes. Red Onion Fresh red onions offer a mild tanginess and a bit of freshness that marries well with the other savory flavors. Bacon Am I the only one who thinks bacon makes everything better? Crumbly crisp bacon is a must on this savory pizza! To really speed up this process, you can purchase microwavable bacon at the grocery store. Cheese We love a blend of creamy mozzarella and sharp white cheddar cheese. However, a blend of provolone and parmesan would also be delicious. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. A quick store-bought option is Tillamook Italian blend. It's delicious, convenient, and the ingredients are pretty clean. Let’s Make BBQ Chicken Pizza! First, you’ll want to prepare your dough. If using store-bought, just follow the package directions. If using homemade, you can follow this recipe . Next, cook the bacon until brown and crispy in a medium skillet over medium heat. Remove from skillet and place a paper towel-lined plate to allow excess oil to drain off. When cool enough to handle, break the bacon into smaller pieces. Add diced chicken breast to skillet with residual bacon grease. Cook chicken for approximately 5-7 minutes, or until cooked through and lightly browned on all sides. Remove from heat and place on a paper towel-lined plate to allow excess oil to drip off. I usually just pile the chicken on top of the bacon to avoid dirtying up another plate. I’m a rebel that way. Top prepared pizza dough with about ½ to ¾ cup of prepared barbecue sauce, circling it around the dough but leaving about a 1-inch rim of crust. Begin layering the cooked chicken and bacon pieces. Top with sliced red onion and shredded cheeses. Bake in a 400-degree oven for approximately 16-20 minutes or until the crust is golden brown and the cheese is melted. Remove from the oven and allow to cool for at least 5 minutes before cutting into slices. Allowing the pizza just a few minutes to cool will help the cheese stay intact rather than sliding off immediately. Make this recipe with me on YouTube! Ingredients 4 strips bacon, cooked and crumbled 1 large chicken breast, diced ½ teaspoon salt ¼ teaspoon ground black pepper ½ red onion, diced 1 ½ cups shredded Mozzarella cheese ½ cup freshly shredded sharp white cheddar cheese ½ - ¾ cup Homemade BBQ Sauce Homemade Pizza Dough Directions Preheat oven to 400 degrees. Prepare dough according to recipe or package directions. Over medium heat, cook bacon in a medium skillet until brown and crispy. Remove cooked bacon from skillet and place on a plate lined with paper towels. Break bacon into pieces. Add diced chicken to the hot bacon grease left in the skillet. Cook chicken for approximately 5-7 minutes or until cooked through completely. Remove chicken from skillet and add to a plate lined with paper towels. Add barbecue sauce to prepared pizza dough leaving a 1-inch rim for the crust. Top with cooked chicken, bacon pieces, and red onion slices. Top with shredded cheeses. Bake for approximately 16-20 minutes or until crust is golden brown and cheese is melted. Allow to cool 5 minutes before cutting. If you made this BBQ Chicken Pizza, we would love to know how it turned out. Let us know in the comments! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Tender chicken, fresh broccoli, and flavorful rice mixed with a homemade cheese sauce create a mouthwatering dinner that is ready in no time! Jump to Recipe What is it about a casserole that's just do deliciously comforting? It seems no matter the season, a good casserole always seems to fit the bill and be a crowd-pleaser. This one is definitely a family favorite! We enjoy hosting dinner with friends and family and this dish is one of my favorites to serve because of its ease and simplicity. This recipe is simple enough for a busy weeknight but special enough to serve to guests. I make a big batch of my Honey Butter Yeast Rolls to go along with it. For a special treat, I serve my Mint Chocolate Fudge for dessert! This quick comfort food is hearty and filling, making it perfect for big families or as a budget-friendly meal prep. Pantry staples make this recipe one to keep in your arsenal of quick, easy-to-prepare recipes. It is a kid-approved favorite and a winner at potlucks! What we love about this recipe: Quick and Easy - It comes together with simple, pantry ingredients. Versatility - From the cut of chicken to the crispy topping, almost all of the ingredients have easy swaps, making it perfect for the busy cook! Plan Ahead - This casserole can be prepped up to 2 days in advance, and then baked when you’re ready. Freezer Friendly - Do yourself a favor and prep a double batch of this delicious casserole. Keep one in the freezer for a busy weeknight. For this Cheesy Chicken Broccoli Rice Casserole, you will need: Chicken I use chicken thighs for this recipe because the dark meat is a little more forgiving and doesn’t dry out as quickly as chicken breasts. However, feel free to use what you have on hand. Rice Simple white rice is what I use for this recipe. Brown rice would be delicious as well, just take into account it requires a few extra minutes of cooking time. Chicken Stock This helps to add flavor to the rice. Broccoli My family prefers fresh broccoli florets however I have made this dish using frozen and freeze-dried broccoli and no one could tell the difference. Half & Half We enjoy the creaminess that half and half brings to the dish. Homemade Nacho Cheese Sauce Tastier than that stuff in the can and super easy to make! Cheese I use cheddar cheese for this recipe. If you like a little extra spice, try using pepperjack. Spices Adding flavor is easy with just a few simple spices. Crushed Crackers I typically use crushed Ritz crackers. Breadcrumbs, Panko, and crushed cornflakes will also add texture and a beautiful golden topping. Serves 4-6 Ingredients 2 pounds boneless, skinless chicken thighs 2 cups rice 4 cups chicken stock 2 cups chopped broccoli ¼ cup butter, melted 1 cup half and half 1 1/2 cups Homemade Nacho Cheese Sauce ½ teaspoon salt ½ teaspoon ground black pepper ½ onion powder ½ teaspoon garlic powder 2 teaspoons dried parsley 1 cup cheddar cheese, shredded ½ cup crushed crackers (optional) Directions Preheat oven to 375 degrees. Bake chicken thighs for approximately 25-30 minutes or until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to cool slightly before shredding with two forks. In a medium saucepan, bring 4 cups of chicken stock to a boil. Add rice and boil for 2 minutes. Cover saucepan and reduce heat. Simmer for 15 minutes. Remove from heat and allow to rest for 10 minutes before fluffing with a fork. To a large mixing bowl, add all ingredients except the crushed crackers. Mix well to combine. Add mixture to a lightly greased 2-quart baking dish. Bake for approximately 30-35 minutes or until heated through. Remove from oven and top with crushed crackers. Return dish to oven and bake for an additional 5-7 minutes or until topping is lightly toasted. Want to help our small family business in a big way? Share this recipe with anyone who enjoys delicious, homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Caramelized onions are sweet, rich, savory, and full of umami flavor. They can also take a lot of time to make which is not ideal on a busy weeknight. Thankfully, this recipe uses my homemade caramelized onion powder making this our new favorite 30-minute meal! Jump to Recipe Plain chicken breasts can be both a blessing and a curse when it comes to cooking. It holds the flavor of just about anything and everything, however, there are so many different options that it can become overwhelming to pick a direction. On a typical busy weeknight, I found myself yet again trying to come up with a new way to add flavor to chicken. After checking the spice cabinet, I was inspired by my homemade caramelized onion powder. It reminded me of the early years of marriage when I would coat chicken in stored bought fried onions and bake it. This simple recipe is everything I could have hoped for. Tender, juicy chicken packed with sweet and savory caramelized onion flavor with a crispy, crunchy coating. Friends, it was so good there were no leftovers! If you enjoyed this Caramelized Onion Fried Chicken recipe, check out some of our other favorites: Parmesan Ranch Crusted Chicken Three Pepper Chicken Lemon Thyme Garlic Roasted Chicken Ingredients 4 boneless, skinless, chicken breasts 2 cups all-purpose flour 1 cup fine breadcrumbs ½ cup Caramelized Onion Powder , plus 1/3 cup 2 cups buttermilk Salt and pepper to taste ½ - 1 inch vegetable oil Directions Working with one chicken breast at a time, place chicken in a quart-size freezer bag. Use a meat mallet to gently pound the chicken until it is even in thickness. In a large, shallow dish, combine buttermilk and 1/3 cup caramelized onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. In a separate large bowl, combine flour, breadcrumbs, ½ cup caramelized onion powder, salt and pepper. Using a fork or a pair of tongs, remove one piece of chicken from the bowl of buttermilk and place it into the flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. In a large pan over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Don't overcrowd your pan! Fry chicken on each side for approximately 3-6 minutes depending on the thickness of the chicken or until the internal temperature is at least 165 degrees. Transfer cooked chicken to a paper towel-lined plate or a wire rack over a baking sheet and allow to cool for approximately 3-5 minutes before serving. This chicken is best when served warm. If you have leftovers, package them in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this recipe. If you are interested in a home freeze dryer and want to learn more, check out my review here . Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

A deliciously crispy fried chicken that is not only full of flavor but is a kid-approved favorite! Jump to recipe Ah, another day, another dinner to be made. Making dinner can become pretty boring if I'm being honest. You'd think it would be simple: just put good food on the table. But it isn’t simple. Because it isn’t just the making of the dinner. It’s coming up with an idea, planning it out, shopping for ingredients, hoping everyone in the house will eat it, and then the cooking… It's a process that never really seems to end, does it? It was during one of these meal-planning ruts that I thought “This is ridiculous! Let’s just go out to eat.” But then of course that comes with its own logistics. “Where do we eat? What’s good? What will I eat there? Will the kids eat something there? How much will it cost?” It really kind of just makes you want to scream, no? Rather than spend my money on what is probably a 200% markup at a restaurant, I knew I could come up with something. I started to think about what our favorite dishes are at our favorite restaurants. That’s when I remembered a steakhouse that offers a Parmesan Crusted Chicken. After a little search, there were several recipes available. I tried out a couple of them, but it never really turned out like I wanted. After altering some of the ingredients, I was able to come up with this recipe and it's exactly what I was looking for! If you are in a “What do I make for dinner?!” rut, I hope this helps. Why You’ll Love Parmesan-Ranch Crusted Chicken Easy Preparation - The prep work is for the breading, and it really just takes a few minutes. Budget-Friendly - I find chicken to be one of the most affordable meats. Kid-Approved - I haven’t met a kid yet who didn’t love fried chicken! What You’ll Need to Make Parmesan-Ranch Crusted Chicken Chicken - Boneless, skinless breasts are what I use for this recipe but feel free to use thighs if that’s your preference. Flour & Breadcrumbs - Just a general all-purpose flour and some Panko breadcrumbs create that delicious crunch. Parmesan Cheese - Freshly grated is best but use what you have on hand. Eggs and Buttermilk - The eggs will act as an adhesive for the breading and the buttermilk will add that delicious tang. Seasonings - Simple staples like salt, pepper, onion powder, garlic powder, and parsley are all you need. Buttermilk Ranch Seasoning- Homemade or the packet works. For a quick homemade version: 1/3 cup dry buttermilk powder (I use homemade freeze-dried buttermilk that I grind into powder) 2 teaspoons dried parsley 1 teaspoon dried chives 1 teaspoon dried dill 1 teaspoon salt 1/4 -1/2 teaspoon ground black pepper 1 Tablespoon onion powder Combine all ingredients in a bowl and whisk to combine. Store in an airtight container in a cool, dry place. For this recipe, I used my fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use about 3 teaspoons for every teaspoon of dried. What to Serve with Parmesan-Ranch Crusted Chicken On busy weeknights, I like to serve an easy side dish like my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . If you like this recipe, check out these other favorites: Caramelized Onion Fried Chicken Cheesy Chicken Broccoli Rice Casserole Simple Skillet Sweet and Sour Chicken Serves: 4 Ingredients 1 ½ pounds boneless skinless chicken breasts (approximately 4 thin breasts) 1 cup flour 2 ½ cups Panko breadcrumbs 2 cups grated Parmesan cheese 1/4 cup dried buttermilk Ranch seasoning 2 eggs 1/4 - 1/2 cup buttermilk 1 teaspoon ground black pepper 1 teaspoon salt 1 Tablespoon + 1 teaspoon dried parsley 1 Tablespoon dried onion powder 1 Tablespoon dried garlic powder ¼ cup olive oil Directions You will need three separate medium-sized, shallow bowls. In the first bowl, mix eggs and buttermilk. In the second bowl, mix breadcrumbs, Ranch seasoning, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, ½ tablespoon garlic powder, and 1 tablespoon of parsley. In the third bowl, add flour, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, and ½ tablespoon garlic powder. Coat each chicken breast in flour mixture, then egg mixture, and finally in breadcrumb mixture. To ensure each chicken breast is thoroughly coated, press the breadcrumb mixture into the chicken. Over medium-high heat, heat ¼ cup olive oil in a large skillet. Fry each chicken breast for approximately 3-4 minutes on each side or until cooked through and reach an internal temperature of at least 165 degrees. Place cooked chicken on a plate lined with paper towels to remove any excess oil. Sprinkle your remaining parsley over the chicken and enjoy! If you enjoyed this Parmesan-Ranch Crusted Chicken recipe, let us know in the comments below and share it with a friend who loves homemade, delicious food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Summer may be over, but that doesn’t mean we have to go without our favorite seasonal flavors! Fresh produce is always welcomed at our home, but fresh local produce… well, that gets a special seat at the table! As I mentioned in my previous posts, Spicy Stuffed Bell Peppers and Double-Chocolate Orange Zucchini Muffins , I was able to snag a fantastic deal on some local produce recently. We've made our way through the onions, peppers, & zucchini, which were diced or shredded, and stored in the freezer. Now, it's time to get to the 50 pounds of peaches sitting on the counter! Preserving peaches can seem like a daunting task because they require an important extra step. To get the best-looking, best-tasting products, it's important to remove the peach skins. To do this, simply place them into boiling water for approximately 60-90 seconds, then run them under cold water. The skins pretty much just slip right off! After stocking my cabinet full of Peach Jam over the summer, I knew I wanted to try the next item on my canning to-do list: Zesty Peach BBQ Sauce. I closely followed the recipe in my Ball cookbook which you can find here or online here . This turned out great! It has a fantastic, sweet flavor with a hint of tang. Because this was my first time making it, I made this recipe exactly as written. Next time, I think I will add double the spices and Worcestershire to give it that spicy heat we like! But all in all, it is delicious, and we will definitely enjoy it with pork, chicken, and over burgers. Yield : Makes about 8 (8 oz) half pints Ingredients : 6 cups finely chopped, pitted, & peeled peaches (about 3 pounds or 9 medium) 1 cup finely chopped seeded red bell pepper (about 1 large) 1 cup finely chopped onion (about 1 large) 3 tablespoons finely chopped garlic (about 14 cloves) 1-1/4 cups honey 3/4 cup cider vinegar 1 tablespoon Worcestershire sauce 2 teaspoons hot pepper flakes 2 teaspoons dry mustard 2 teaspoon non-iodized salt (I used Pink Himalayan) Directions : Prepare boiling water in canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture thickens to the consistency of a thin commercial barbeque sauce (about 25 minutes). If desired, puree in batches in a food processor, or use an immersion blender to help break down the peaches. Ladle hot sauce into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim, and center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until the jars are full. Process for 15 minutes, adjusting for altitude. Turn off heat; remove the lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Freshly ripe peaches are turned into delicious homemade Peach Butter, making summertime so much sweeter! Jump to Recipe We are knee-deep into food preservation this week, friends! I mentioned in my Spicy Stuffed Bell Peppers recipe and my recipe for Double Chocolate Orange Zucchini Muffins how I recently scored a great deal on some fresh, local produce from a nearby farm. My kitchen has been going non-stop for the last couple of weeks, preserving all of those yummy fruits and vegetables! We’ve made our Zesty Peach BBQ Sauce , and now it's time for Homemade Peach Butter! I use this recipe found in my Ball canning cookbook which you can find here . So, what is Peach Butter anyway, you ask? Unlike its peachy cousins, jam, jelly, and preserves, fruit butters are typically made with the pulp of the fruit that's cooked down into a concentrated spread. The final product results in a silky, smooth consistency. Jelly is often made only with the juice of the fruit and while it is more spreadable than jam, it isn’t as smooth as fruit butter. Jams and preserves have larger bits of fruit which results in a thicker, chunkier product. All are absolutely delicious, and all have their place in my pantry! One way I like to use this summertime favorite is in my Peach Butter Waffles or as a topping on homemade buttermilk pancakes. Warm Peach Butter is phenomenal as an ice cream topping or mixed in a bowl of oatmeal. Peach Butter is even fantastic in its simplicity on a piece of homemade bread! Yield: About Eight 8-ounce jars or Four Pint Jars Ingredients 4 ½ pounds fresh peaches, peeled, pitted, and coarsely chopped ½ cup water Juice and zest of one lemon 4 cups granulated sugar Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Directions You'll want to begin by preparing the peaches. After washing the peaches with cool water, boil them in a large stainless-steel stockpot for approximately 1-2 minutes until the skins become loose. Remove peaches from hot water and quickly rinse under cold water. The skins should slide right off pretty easily. Coarsely chop the peaches, then drain the water from your pot. To a large stainless-steel stockpot, combine peaches, water, lemon juice, and lemon zest. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes. Using an immersion blender, puree just until a uniform texture is achieved. You don't want a liquid mixture; it should still have some thickness to it. Measure out 8 cups of peach puree. In a clean large stainless-steel saucepan, combine peach puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the mixture thickens and holds its shape on a spoon. Ladle hot butter into hot jars, leaving ¼ headspace. Remove air bubbles and adjust the headspace if needed by adding more hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they're completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool for at least 24 hours, remove band, and store. After Processing: Once your Peach Butter has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter and place on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. If you enjoyed this delicious Homemade Peach Butter recipe, would you let us know in the comments below? We’d love to hear from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!