“If it ain’t broke, don’t fix it.”
We all know this phrase, and I usually can agree with this philosophy, but it can’t always be true, right? Well, at least it’s not true for me when I get a good idea to “fix” something, like say a casserole.
I found a casserole recipe on Pinterest. It’s pretty popular, and there are a bunch of knock-off versions, so I made it this summer to mixed reviews. My mom and my husband liked it, my kids, not so much. I also have a neighbor who tried it based on my Facebook post, but her feedback was so-so as well. Technically, this recipe was not “broken”, but I had an idea of just how to “fix” it.
For me the issue was a flavor thing. It needed a bit more depth. I absolutely loved the technique, but I felt it needed a little more complexity beyond plain hot sauce. I “fixed” it. You’re welcome 🙂
- 6-8 medium potatoes, cubed with skins on
- 4 boneless skinless chicken breasts, cubed
- ¼ cup of olive oil
- ½ packet of Good Seasons Italian Salad Dressing Mix
- 1 cup of Buffalo wing sauce
- 2 cups of shredded sharp cheddar cheese
- ¾ cup of chopped, cooked bacon
- ¼ cup of chopped green onions
- Preheat oven to 500°.
- Chop potatoes and transfer to a bowl. Drizzle with olive oil and salad dressing mix, then toss until coated.
- Line the bottom of a casserole dish with the potatoes and bake for 45 minutes. Check the potatoes around 30 minutes, and stir.
- Meanwhile, chop the chicken and coat with the wing sauce.
- Once the potatoes are cooked, remove from the oven, top with the chicken, then sprinkle cheese, bacon, and onions.
- Reduce the oven temperature to 475° and bake for approximately 15 minutes until the chicken is cooked and the cheese is nicely melted.
**Because ovens can vary, ensure that the chicken is fully cooked prior to consuming.
I absolutely love bacon. I could subsist on it, seriously. I also love pecans. I think they’re awesomely yummy! These are two of my weaknesses, so you can imagine my reaction when my BFF casually mentioned this pie, that a friend of hers serves at a local restaurant. Get ready, it’s a chocolate pecan pie, with a candied bacon, graham cracker crust. My heart skipped a beat when I envisioned this awesomeness!
Unfortunately, I live in PA, while my very lucky friend, Steph, lives in Hilton Head, the home of this wonderful pie. I’ve been vowing a visit, to no avail, but luckily, Steph loves me so much that she shipped one to me as a Thanksgiving treat!!! She was my most favorite friend that day! And, it was awesome. This pie had a cool smokey flavor that blended so well with the nutty pecans. It was dreamy.
I felt so privileged, that I posted a picture on my Facebook page and bragged to all of my friends. I was the only girl in PA that had a pecan & bacon pie from One Hot Mama’s in Hilton Head. I’ll tell you what, I was ONE HAPPY MAMA that day!
Are you jealous? Well I’m going to feel a bit like OPRAH when I tell you that you can have one too! My handy dandy friend Steph just sent me a link to order these pies and have them shipped anywhere! (ok, maybe just the US) Don’t you want one? I know you do! So, here is the link. Click it & order one so that you can be the envy of your bacon & pecan loving friends too!
Click here to get your pie!
Chocolate Chip Pecan Pie with a Candied Bacon Graham Cracker Crust Ordering Instructions
This is a great alternative to the heavy cream based potato soups out there. Don’t worry; there is no shortage of flavor. This is one of my personal favorites. I love to serve it with roasted pork sandwiches on a cold winter day.
5 lb bag of russet potatoes
1/2 lb of bacon
1 large onion
2 large cans of chicken broth
- Chop bacon into bits and brown in a stock pot
- Remove bacon when crisp and brown diced onion in bacon fat
- Once caramelized, add broth and boil peeled, chunks of potatoes. boil until soft. Add bacon bits back to the pot and blend with a hand blender until smooth. Top with a bit of shredded cheddar cheese. Add salt to taste if necessary 🙂
For a healthier option, I left out the bacon and used olive oil to brown the onions. You can also use a bit of tarragon for flavor.