May 302015

Now that it’s Summertime, it’s time to break out the grills and start cooking outdoors! I watched Chef Walter grilling on TV and I was drooling the whole time! I was suddenly craving grilled BBQ chicken, but this recipe would be great for burgers, chicken, and pork.

First, some safety tips:

  • Propane and charcoal BBQ grills should only be used outdoors.
  • The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.
  • Keep children and pets away from the grill area.
  • Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
  • Never leave your grill unattended.
  • Always follow the laws and guidelines for your state when it comes to using propane gas or charcoal grills.

Printable recipe without images:

Apr 222015

I make this all the time. It’s so easy, and can be adjusted for each family member. For example, only two of us like mushrooms, so I leave the mushrooms off of two chicken breasts. I make this in my 12″ cast-iron skillet so that it goes from stove-top directly to the oven.

Printable recipe without images:

This is a great recipe for a cast-iron skillet – from stove-top to oven. Otherwise, use a 9″ x 13″ pan or casserole dish. In fact, I just purchased a new 9″ x 13″ cake/brownie pan made by USA Pans (this makes the best brownies). I love their pans because they are sturdy, non-stick, provide even cooking, don’t warp, and are made in the USA. So far, I have the 13″ x 18″ sheet pan, 10″ x 5″ loaf pan, 6″ x 15″ New England Style Hot Dog Pan, and the 9″ x 13″ cake/brownie pan.

See my post titled My kitchen gadgets, utensils and bakeware recommendations

Sep 012013

Loaded Chicken with Potatoes, Cheese and Bacon
I first saw another variation of this recipe on Facebook, and then on several other websites. It was called Loaded Chicken & Potatoes. I cooked it according to the recipe, but the chicken came out overcooked and the potatoes weren’t crispy. My family loved this recipe, but I knew that I had to make some changes. First of all, the whole dish was baked at the same time, which was why the chicken was overcooked. You just can’t get moist and tender chicken with crispy potatoes at the same time.

I then found the following recipe in a few more places, including, but I think it originated from It’s called Loaded Potato & Buffalo Chicken Casserole. I like Lisa’s recipe because it shows more photos with step-by-step instructions, and it makes sense that she waited until the potatoes were tender before adding the rest.

So, this is how I cooked it the next time, and it was a big hit. I adjusted the quantity of hot sauce and let everyone add more to taste.

Chicken with Potatoes, Cheese and Bacon

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
8-10 medium red potatoes (unpeeled), cut into 1/2-inch cubes
1/3 cup olive oil
1 1/2 tsp. salt
1/2 Tbsp freshly ground pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (I used Crystal hot sauce)

2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon (I used 1/2 lb and, honestly, I could do with less bacon)
1 c diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!)

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.

Add the cubed potatoes and stir to coat. With a slotted spoon, carefully scoop the potatoes into a greased (with cooking spray) 9″ x 13″ baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.

Bake the potatoes for 30-40 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.

While the potatoes are cooking, fry bacon and set aside.

Add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.

Top the cooked potatoes with the raw marinated chicken.

Top with cheese, bacon and green onion.

Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce or ranch dressing, and sour cream.

Bon appétit!

Family Rating (1 to 5): Four Smileys

Jun 262013

Cheesy Spanish Rice RecipeI made this earlier today because I wasn’t sure exactly how long it would take to make it. It came out so good I couldn’t stop munching on it. I added the cheese later when I reheated it, and it was even better. But if you want to save some calories, it tastes great without the cheese. I served this with beef burritos and enchiladas.

I’m usually terrible when it comes to cooking rice. It always comes out too mushy. This, however, is tender and moist, not mushy.

Serve on the side with burritos, enchiladas, fajitas, or tacos. If you want to make a full dinner out of it, add ground beef or cooked chicken, and corn or baby peas. Continue reading »

May 172013

I am always looking for a good chicken recipe. We usually have chicken two or three times a week. I usually end up making family favorites like baked chicken pieces with mashed potatoes and gravy, BBQ chicken with mac & cheese, stir-fry chicken with penne pasta, etc. I can’t get too fancy because my family doesn’t like when I cook with wine or exotic spices. I got this yummy recipe from my sister, and it will definitely be added to my favorites. I forgot to take my own photo, so this photo and original recipe is from Hellman’s, but we changed the measurements a bit and she put a twist on it by adding the chicken gravy. So, you can make this with or without the gravy. Either way, it’s absolutely delicious.


  • 1 15 oz. can chicken gravy (I use Heinz HomeStyle Classic)
  • 4 Boneless chicken breasts (1 per person)
  • 1/2 Cup Mayonnaise (I use Hellman’s)
  • 1/2 Cup grated Parmesan cheese
  • Italian bread crumbs


  • Preheat oven to 350
  • Pour gravy into a casserole dish large enough to hold the chicken breasts. Lay chicken breasts on top of gravy.
  • In a small bowl, mix equal amounts of mayonnaise and parmesan cheese together. Spread mixture to cover top of each chicken breast.
  • Sprinkle generously with Italian bread crumbs.
  • Bake approx. 30-45 minutes, until it is lightly browned and bubbly.
  • Serve with vegetable and pasta, potatoes or rice. Serves 4.

Bon appétit

Family Rating: Five Smileys


Tell us what you think!

Please leave a comment and let us know if you liked this recipe.

Do you have a favorite inexpensive and easy recipe that you’d like to share? If so, please use the comment box below and leave a link that goes directly to your recipe. Also, please add a link back to Susan’s Musings.

Thank you!

Apr 182013

I went shopping on Saturday and I went a bit overboard. I’m not always able to buy much more than chicken and ground beef, but this time I picked up some really nice finds in the meat and seafood departments, thanks to the weekly sales and manager’s specials at Kroger.

So, here’s a list of meat that I purchased:

    2 Sirloin Tips, approx. 4 lbs. each – on sale (To be used for steaks, pot roast, beef tips, stew)
    1 Small sirloin tip (manager’s special)
    2-1/2 lb. chuck roast (another manager’s special)
    14 thin boneless pork loin chops (family size package for 2 nights)
    14 whole chicken wings (I split them for Buffalo wings)
    2 lbs ground beef (plus I already had 2-3 lbs. in the freezer)
    2 racks of pork back ribs – on sale
    1-1/2 lbs fresh cod fish filets – on sale
    10 sweet Italian sausage links (2 nights) – Kroger brand
    Beef hot dogs – Ball Park on sale

I didn’t buy chicken because I have a freezer full.

Following is a draft of meals that I will make in the next two weeks, plus the links to the recipes that I used/will use:

  1. My Mother’s Pork Loin Chops Simmered in Beef Gravy –
    This one of my family’s favorites. I make these every other week for my son. When I say we’re having pork chops, he asks if they’re his pork chops or dad’s, who prefers my From Stove to Oven Baked Pork Chops. I like them both.

Continue reading »

Feb 192013

This is for one ofKnorr/Lipton Noodles & Sauce, Chicken, 4.3 Ounce Packages (Pack of 12) those times when I wanted to whip up something that doesn’t include too many ingredients and very little time to prepare.

I love Knorr Pasta Sides and Rice Sides. I’ve always used them as just that, a side dish. I usually buy them when Kroger has them 10 for $10 (actually, $1 each because you don’t have to buy 10 to get the same deal).

So, last night I was trying to think of something different to make with boneless chicken. I’m getting tired of rice, and my husband is tired of potatoes. So, I looked in the pantry and spotted the Knorr Pasta Sides. I asked my husband, “What do you think of adding boneless chicken to the Pasta Sides?” He said, “I’m all for it.” So, another boneless chicken recipe was added to my repertoire. You can’t get much easier than this.
Continue reading »

Jan 242013

I bought my new 12″ Lodge Cast Iron Skillet and the first thing I made was Cast Iron Skillet Cornbread. The next thing I wanted to make in a cast iron skillet was fried chicken. That’s what we had for dinner the other night, and it was delicious!


  • 6 to 8 pieces or 1 whole chicken, cut-up
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 to 4 cups Oil or shortening

Continue reading »

 Posted by on January 24, 2013
Oct 022012

FREE Farmhouse Kitchen Recipes: Cracking Crock-Pot Meals: (Stews, casseroles and other Delicious Slow Cooker Recipes)

FREE Farmhouse Kitchen Recipes: Cracking Crock-Pot Meals: (Stews, casseroles and other Delicious Slow Cooker Recipes)
By F. A. Paris
[Kindle Edition]
Publication Date: September 28, 2012
Length: 73 pages

With Autumn upon us, and Winter creeping up, the weather is perfect for some heart-warming scents that permeate the home while the most sensational meals slow cook all day long. Continue reading »