"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."


What's Going On?

I've been on a little bloggy break lately. You can see what I've been up to here.
I wanted to share with you all a couple of new recipes.
I found this one at a new-to-me site, Recipe Shoebox.

The ingredients:
4 strips bacon, halved crosswise
3-4 boneless skinless chicken breasts (about 1-1/2 lbs)
salt and pepper
1 cup favorite BBQ sauce
1/2 chipotle pepper, minced (optional)
1/4 cup water4 large onion rolls, split (we used onion hamburger buns)
1-1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add barbecue sauce, chipotle pepper (if desired), and water.
Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes.
Remove chicken from skillet and slice into bite size pieces. Arrange onion rolls cut side up on baking sheet. Divide chicken among bottom haves of rolls and top with sauce, cheese, and bacon.
Bake open-faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top.
Serve immediately with a fruit smoothie on the side. Makes 4 sandwiches. Enjoy!

My notes: I skipped the chipotle pepper just because I didn't have any around. I doubled the recipe and added more bacon, because, ya know, bacon!!! YUM!! It was absolutely delicious, we all loved it.

And this dish from Taste of Home is sitting in my refrigerator right now, waiting for me to finish it for our breakfast in the morning. I'll let you know how it turns out. I am so looking forward to going home and eating it, it sounds wonderful!

1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.

1 comment:

  1. Yum! Definitely have to give both of these a try. You're right about bacon. There's no such thing as too much Cyndy.


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