Perfect BBQ Chicken

Recently I have been searching the internet for the "best" recipes.  I simply go to Google and type in things like best chicken recipe, best steak marinade, best side dish,  and many others.  I know that everyone has a favorite recipe that they think is the best.  That is what I am looking for.  Tonight we are trying what Kraft Foods calls Perfect Grilled Chicken.  It was perfectly easy and created tasty juicy chicken.

Ingredients:

• 1/4 Cup of BBQ sauce
• 1/3 Cup Caesar Dressing
• 1 lb of Chicken Breasts

Combine bbq sauce and dressing in a bowl.  Pour over chicken, covering all sides, cover and refrigerate for 30 minutes.  Grill until chicken is cooked throughout.

I served with Jalepeno Twice Baked Potatoes and Zucchini.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Chocolate Chip Zucchini Bread

We made a stop at one of our favorite local places to get produce, Farmer John's in Leesburg, VA.  We had a list of things we needed for the week.  Zucchini wasn't on the list but they looked OH SO GOOD!  I picked up a couple and quickly came up with some ideas including this yummy bread.  My kids don't like anything green were extremely happy to eat this even though the flakes of zucchini peeked through the deliciousness.

Ingredients:

• 3 Cups All-Purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons of Cinnamon
• 1/4 teaspoon Ginger
• 1 Cup of White Sugar
• 1 Cup of Vegetable Oil
• 1 Cup of Brown Sugar
• 3 Eggs
• 2 teaspoons of Vanilla extract
• 2 1/2 -3 Cups of Grated Zucchini (skin on)
• 1/2  cup of mini chocolate chips

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, and ginger.  In a separate large bowl cream together with electric mixer the sugars, eggs, vanilla, and vegetable oil.  Next, fold in the zucchini and chocolate chips.  Pour batter into two greased loaf pans.  Bake at 325 for 50-60 minutes.
Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Summer Steak

We have started off summer (okay I know it's not technically summer yet, but June means summer to me) and are cooking on the grill multiple times a week.  I have scoured the internet for marinade recipes for chicken, steak, and pork.  A variation of this one was ALL over pinterest.  It didn't give exact measurements but this is what I used and I think that it turned out GREAT!  I am super excited for summer and all of the delicious cooking that goes along with it.

Ingredients:

• 1/2 cup steak sauce (I used A1)
• 1/2 cup Italian dressing (I used Kraft Zesty Italian)
• 1 tbs lemon juice
• 2 tbs soy sauce
• 2 tbs Worcestershire sauce
• 1 tablespoon Dijon Mustard
• 4- 8oz Steaks (I used Sirloin)

Serves 4

Combine all ingredients in small bowl and whisk together.  Pour over steaks and marinate for about an hour.  Grill to desired temperature.  

Crispy Ranch Chicken

The kiddos may have finished school ten days ago, but I myself just finished yesterday. I am officially back! Those classes kicked my butt!   I know that I have slacked a little for the last few months, hopefully I can make up for it!  I have still been crafting, cooking, and creating I just haven't had time to blog about it all.  Life. Is. Crazy.  I am ready for summer vacation and FUN FUN FUN!

Ingredients:

• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt 
• 1/8 teaspoon Pepper
• 2/3 Cup Panko Crumbs
• 1 Tablespoon Parmesan Cheese
• 1/2 Cup Ranch Salad Dressing
• 4 Tablespoons Olive Oil
• About 3 Chicken Breasts

Serves 4-5

First I pounded the chicken breasts to about a half inch thick and then I cut them into thirds.  My chicken breasts were pretty big, so you may only be able to cut them in half.  Next, combine all of the dry ingredients on a large plate and place the ranch dressing in a shallow bowl. 

One piece at a time, dip the chicken into the ranch dressing and flip to cover then dip to coat each side with the panko mixture.  Heat the olive oil in a large skillet.  

Cook chicken for about 8 minutes per side or until chicken is cooked through and golden brown.  Remove chicken from skillet and place on paper towel for about a minute and then serve.  

I served with Spicy Potato Wedges and Steamed Asparagus.

Saucy Grilled Pork

Until about a year ago I thought that cooking pork on the grill was weird, but after trying a few recipes suggested by some friends I quickly changed my mind.  This recipe could be done with pork chops but I think that pork tenderloin is much more likely to be tender and juicy.  This recipe was adapted from one that I made a long time ago that used most of these ingredients to create a rub for a whole pork tenderloin.  I decided to turn it into a marinade and slice into pieces for less cook time.  I made the entire meal on the grill which made for a super easy clean up!  I made green beans and potatoes in foil packs- no additional pots and pans!

Ingredients:

• 1 lb Pork Tenderloin cut into Medallion pieces
• 1 Tablespoon Honey
• 1/4 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/4 Cup Catilina Dressing
• 1/2 teaspoon Chili Powder
• 1/8 teaspoon Dried Thyme
• 1/2 teaspoon Dried Mustard
• 1 teaspoon Olive Oil

Serves 4

In a small bowl combine all ingredients except pork and mix well.

Take each piece of pork and give it a gentle pound with your fist to slightly flatten it.  Pour marinade mixture over pork and refrigerate for 30 minutes.

 Preheat grill.  Sear each side of the meat.  Then grill until desired internal temp.  Mine took about 5 mins on each side. 

Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.

Ingredients:

• 2 Cups Minute Brown Rice
• 1 (14.5 oz) Can of Chicken Broth
• 3 Cups of  Broccoli
• 6 oz of Velveeta Cheese (cubed)
• Pepper to Taste

Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Balsamic Grilled Sirloin

Throwing together a marinade can be as simple as looking through your refrigerator and pantry and throwing things together which is exactly what I did here.  Sometimes they get rave reviews from the family and other times I just toss the paper that I wrote down the ingredients and measurements on and we forget about it.  This one was a little different from most other marinades that I make because I don't think I have ever made one with balsamic vinegar.  I am glad I gave it a try because it added a different flavor to set it apart from the others and we all loved it!

Ingredients:

• 1 Tablespoon Olive Oil
• 4 Tablespoons Italian Dressing
• 1 teaspoon Balsamic Vinegar
• 2 teaspoons Dijon Mustard
• 2 Tablespoons A1 Sauce
• 1/2 teaspoon Cracked Black Pepper
• 4 Sirloin Steaks (about 6 oz each)

serves 4

Combine all ingredients, except steaks, in a small bowl.  Whisk ingredients.  Pour mixture over steaks and let marinade for about 30 minutes.  Grill steaks to desired temperature.  

You can serve steak whole or slice across the grain and serve over rice.  I served with Paprika and Parsley Roasted Potatoes and Steamed Asparagus.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Honey Nut Crescent Rolls

For several years I have been tearing recipes out of magazines thinking that I will make them someday.  I found this in my recipe folder and it is dated 2005.  Yes, you read that right 2005!  I am proud of myself for making a recipe that I held onto for 9 years!!!!  That is older than my kids!  Anyways... I made these for Easter dinner and they were yummy.  I am not going to lie, they were a little on the sweet side and I don't think that I could eat these very often, but they were a great treat.  I actually cut the amount of filling in half from the original recipe (from Food and Family Winter 2005) because I thought they would be too rich and I was right!  

Ingredients:

• 2 Packages Refrigerated Crescent Roll Dough
• 4 oz of Cream Cheese- softened
• 3 Tablespoons of Honey-divided
• 1/4 cup Sliced Almonds
• Ground Cinnamon

Makes 16 Rolls

Preheat oven to 375.  Using a mixer, combine cream cheese and 2 tablespoons of honey.  Then stir in sliced almonds.  

Unroll crescent dough into the already perforated triangles.  Place 1/2 tablespoon of cream cheese/honey mixture near the long end of the dough.  Then roll it to the opposite point.  Place on ungreased baking sheet or baking sheet lined with parchment paper, sprinkle with cinnamon, and bake for 12-14 minutes.  Drizzle with remaining honey and serve warm.

 

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!

Ingredients:

• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1 teaspoon Minced Garlic
• 1 1/2 Tablespoons of Olive Oil
• 1.5 lb Pork Tenderloin
• 1/8 teaspoon Black Pepper

Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.

  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.

  Grill to internal temperature of at least 145 degrees.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Cajun Chicken Fettuccini Alfredo

Creamy pasta dishes are one of my favorite comfort foods.  Something about the slightly spicy Cajun flavor mixed with the cheeses puts this recipe at the top of my list.

Ingredients:

• 3 Boneless Skinless Chicken Breasts (about a pound)
• 1 1/2 Tablespoons of Cajun Seasoning
• 2 Tablespoons of Butter
• About a Tablespoon of Olive Oil
• 1 teaspoon of Minced Garlic (I used the kind from the jar)
• 1/2 pint of Grape Tomatoes (quartered)
• 1/4 Cup Dry White Wine
• 1 Cup Heavy Cream
• 1 Cup of Shredded Asiago
• 1 Cup of Shredded Parmesan
• 1 teaspoon of Salt
• 1/2 teaspoon of Pepper
• A couple dashes of Nutmeg
• 16 oz of Fettuccini (cooked)

Serves 5-6

Pound chicken breasts with rolling pin or meat mallet until it is about 1/2 inch thick.  I place the chicken between two pieces of wax paper or plastic wrap to keep the mess to a minimum.  Next generously sprinkle both sides of chicken breasts with Cajun seasoning.  

Preheat oven to 350.

In a large skillet, melt 1 tablespoon of butter with about a table spoon of olive oil.  When the butter is melted and oil is hot, add the chicken breasts.  Sear the chicken breasts on both sides about 3 minutes on each side.  Remove the chicken from the skillet and place in baking dish.  Next put the chicken in the oven for about 10 minutes to finish cooking it.  When the chicken is cooked throughout, cut it into strips to add to the pasta sauce.

The sauce will be made in the same skillet as the chicken was cooked.  Start by pouring in the white wine to deglaze the pan.  Using a whisk get all of the brown bits to mix in.  Heat for about a minute.  Then add the tomatoes and garlic cook for additional 2 minutes to soften them.  Lower the heat to med-low and stir in heavy cream and additional tablespoon of butter.  Stir constantly as you add the salt, pepper, and nutmeg.  Continue stirring as the sauce begins to thicken. This will take about 5 minutes. At this point the sauce will not be real thick.  It thickens more with the cheese.   Add the grated cheese and stir as it melts.  When sauce is smooth add in pasta  and chicken and toss.  The Cajun seasoning from the chicken will mix in with the sauce to give it a little snap!

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Chocolate Strawberry Drop Cookies

My friend Tina made these cookies for a cookie exchange back in December.  I finally remembered to ask her for the recipe and I was pleased to know that they are SUPER easy to make!  I love to turn cake mixes into cookie dough.  One of my favorite ways is Rolo Cookies.  The combination of chocolate and strawberries is always delicious, so why not turn it into a cookie!

 Ingredients:

• 1 Box of Duncan Hines Strawberry Cake Mix
• 1 Egg
• 1/4 Cup Water
• 1/4 Cup Flour
• 1/2 Vegetable Oil
• 1 Cup of Chocolate Chips (I used 3/4 Cup mini chocolate chips because that is what I had on hand)

Makes 2 Dozen Cookies

Preheat oven to 350 degrees.  Using a mixer blend cake mix, flour, water, egg, and oil.  When they are well combined hand stir in the chocolate chips.  

 Place drops of cookie dough onto baking sheet and bake for 10-12 minutes.

Let them cool or enjoy them warm!

Sesame Noodles with Chicken

Take out food can be expensive and you just never know exactly what is in it.  This dinner can easily be made in about 30 minutes and pleases my whole family.  As much as I try to get my kiddos to eat all the veggies that my husband and I eat they sometimes just refuse.  The vegetables in this are large enough that even the pickiest eater can pick around them and since my kids like all things pasta this is still a winner!

Ingredients:

• 2 Boneless Chicken Breasts (cut into small cubes)
• 1 teaspoon of Sesame Oil
• 1/4 Cup of Soy Sauce
• 1/2 Tablespoon of Rice Vinegar
• 2 Tablespoons of White Sugar
• 4 Tablespoons of Canola Oil
• A couple handfuls of Pea Pods
• About 10 Mushrooms (sliced)
• A couple handfuls of Beansprouts
• 1 box of Angel Hair Pasta
• 1 teaspoon Minced Garlic
• 1 to 2 teaspoons of Garlic Chili Sauce (depending on how spicy you want it)

This recipe fed 4 adults and 2 kids

In a small bowl, combine sesame oil, soy sauce, rice vinegar, sugar, canola oil, minced garlic, and garlic chili sauce.  Pour a little bit of the sauce in a large skillet, add chicken, and cook thoroughly.  Remove chicken from skillet and add pea pods.  I add a little bit of water to the skillet to help the veggies steam a bit.  When the pea pods have cooked for a couple of minutes add the bean sprouts, mushrooms, and about a tablespoon of the sauce.  Return the chicken to the skillet, add remainder of sauce, and heat throughout.  Last add in the cooked angel hair pasta and toss to coat with the sauce.

30 Minute Stuffed Pepper Soup

Tomorrow is the first day of spring, but we still have some patches of snow on the ground.  It is starting to warm up THANK GOODNESS!!!  I am not sure how much more cold weather I can handle-my kiddos REALLY need to start playing outside.  While it is still chilly outside I am going to make a few more soup recipes.  This recipe is quick, easy, hearty, and DELICIOUS!  The adults in my family (in-laws and husband) recently requested Stuffed Peppers.  I had to laugh at them because most of them don't even like pepper, they just love the "goodness" that is inside the stuffed pepper.  This is all of the good stuff in one pot!  They loved it! peppers and all!  Activities are starting to pick up (ok maybe they never calmed down) in our house which means that any meal that can be made in less than 30 minutes is a hit with me!

Serves 6

Ingredients:

• 1 Large Green Pepper (diced)
• 1/2 of an Onion (finely chopped)
• 14-16 oz of Beef Broth
• 1 14.5 oz Can of Basil, Oregano, and Garlic Diced Tomatoes (undrained)
• 1 Jar of Chunky Tomato Sauce (I used  a jar of Prego Thick and Chunky Garden Style Pasta Sauce)
• 1 Box of Long Grain and Wild Rice (cooked according to package)
• 1/4 pound of Mild or Spicy Italian Sausage
• 3/4 pound Ground Beef

The rice will take about 25 minutes so start cooking it when you start the sausage.  Cook sausage, onion, and green pepper in skillet until sausage is cooked through.  Dump can of tomatoes, tomato sauce, and beef broth in soup pot.  When sausage and onion are done dump them in too.  Using the same skillet as the sausage, cook and crumble the ground beef.  Drain the ground beef and add to the soup mixture.  When the rice is done stir it into soup.  You will have a thick, slightly spicy, and yummy soup that is perfect for any chilly evening.  

Sharp Cheddar and Gruyere Mac and Cheese

I am notorious for throwing together a homemade mac and cheese with random cheese that I have on hand.  Some are winners and some are just okay.  This one is definitely one I will be making again.  I have used this same milk/butter/egg/flour combo a few times before.  I like it because it creates a great base for the cheese.  You can substitute other cheeses, but I like to make sure that at least one of them is on the stronger side.  I like cheese any cheese...YUM!

Ingredients:

• 1 1/2 Cups of Sharp Cheddar
• 1 1/2 Cups of Guyere
• 12 oz of Pasta cooked al dente (I used medium shells)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 teaspoon Ground Mustard
• 1/4 Cup Heavy Cream
• 1 1/2 Cups Milk (I used 1%)
• 1 Egg
• Salt and Pepper to taste

While the water for the pasta is coming to a boil I shred the cheese and gather and measure my ingredients because this is one of those recipes that the last 5 minutes is when it all comes together and you can't be scrambling for things.  

Once the pasta is cooked and drained, set it aside.  In the pot you boiled the pasta in melt the butter.  Once the butter is melted whisk in the flour.  Whisk continuously over medium-low heat for about 3 minutes, don't let it burn.  Slowly add the milk, heavy cream, and ground mustard to the butter/flour mixture.  Continue whisking until sauce thickens.  This will take about 5 minutes.  Reduce heat to low.  The next step is a little (just a little) tricky.  Remove about 1/4 cup of the sauce mix.  Gradually whisk the sauce mix into the bowl with the beaten egg.  Make sure you do it slowly so that you don't cook the egg.  Pour the egg mixture into the sauce mixture, mix well.  Next, add the shredded cheese, salt, and pepper.  Mix until cheese is melted.  Last add the cooked macaroni and stir.

Apple Butter BBQ

This is one of those recipes that I started the blog post for and then forgot to complete it.  Darn these kiddos for wanting me to play with them instead of share this delicious recipe!  LOL!  So here we are about 6 months later and I am just getting around to completing it.  I made this for dinner again tonight with a new mac and cheese recipe and the whole thing was a HIT!  I love mixing old favorites with new recipes because it helps to keep dinner interesting.  The BBQ sauce in this recipe is on the sweeter side.  The nice thing is that you can start with this and then spice it up if you would like.
Check out the Sharp Cheddar and Gruyere Mac and Cheese.

Ingredients:

• 1/2 Cup Ketchup
• 3/4 Cups Apple Butter
• 1 Tablespoon Brown Sugar
• 1/2 Tablespoon Apple Cider Vinegar
• A couple dashes of Cayenne Pepper
• 1/4 teaspoon Ground Mustard
• 1/2 tablespoon Worcestershire Sauce
• 6-8 Chicken Thighs

The directions are super simple.  Combine all ingredients except chicken and mix well.  Divide sauce into two bowls.  The chicken can either be grilled or baked.  I have done it both ways, but since it is February and still freezing cold I decided to save my finger tips and bake it.  Place chicken in baking dish and brush on Apple Butter BBQ sauce.

Bake at 375 for about 35 minutes or until chicken is cooked through.  I like to brush on some more sauce about half way through the baking time.  The sauce is so yummy, I serve the reserved sauce on the side.  

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Parmesan Garlic Orzo

I love easy side dishes and this one makes the top of my list!  It is not just easy, it is quick too.  This can be made in about 15 minutes and it is sure to please your whole family!

Ingredients:

• 1 1/2 Cups Orzo
• 3 Tablespoons of Butter
• Salt and pepper to taste
• 1 Tablespoon Minced Garlic
• 1/3 Cup Shredded Parmesan Cheese
• 1 Chicken Bouillon Cube (this is optional, but it gives it a little more flavor

serves 4-6

Bring 3 cups of water and chicken bouillon cube to a boil.  Cook orzo 8-9 minutes (or according to package).  Drain orzo.  Add butter and garlic to pot.  Stir constantly while the butter melts.  Return the orzo to the pot and mix with the butter.  Add Parmesan cheese, stir, and salt and pepper to taste.  

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Slow Cooker Chicken Taco Bowls

When I was looking over the Magical Moms' Recipe Box I discovered that we don't have enough slow cooker meals.  Both of our families are very busy with lots of after school activities which means that we know how important it is to be able to make quick and easy weeknight meals.  This recipe does require you to make the rice separately from the slow cooker, but you can make minute rice quickly and easily.
Just an FYI... Rule #1 of making anything in the slow cooker is DON'T forget to turn in on.  Luckily it only took me about 45 minutes to realize that I had plugged in the slow cooker, but did not turn it on.  HAHA!  I am still laughing at myself!

Ingredients:

• 3 Chicken Boneless Chicken Breasts
• 2 Cups of your favorite Salsa
• 1 Can of Corn (drained)
• 1 Can of Black Beans (drained and rinsed)
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/2 Tablespoon Minced Garlic
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder
• 1/4 Cup of water
•  A Handful of Fresh Cilantro (chopped)
• 6 Servings of Basmati Rice (cooked)
• Juice of 1/2 Lime
• 2 Cups of Shredded Cheddar Cheese
• Sour Cream (optional)

In the slow cooker combine salsa, corn, black beans, salt, pepper, cumin, oregano, minced garlic, Cayenne pepper, water and chili powder and stir.  Add the chicken breasts, cover with mixture, and cook on low for about 6 hours.  

Remove chicken from slow cooker.  Chicken will be tender and shred very easily.  Return the chicken back the the slow cooker and mix to combine with all of the goodness.

Cook rice according to instructions.  I actually used to bags of boil-in-bag Basmati rice.  When rice is done, fluff and add cilantro, lime juice, and a little salt.  Put rice in bowl and add chicken, beans, and corn mixture.  Top with cheddar cheese and a little sour cream.  

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Loaded Potato Grilled Cheese with Ranch Sour Cream Dipping Sauce

This sandwich is one of those crazy ideas I had that turned out SO DELICIOUS! Like, I could eat these every day, delicious!

It all started out with a kids free valentine's dinner for me and the hubby. My in laws were in town so we got to go out without the kids for a change. This seriously never happens around here. Everywhere was extremely busy, so we ended up at Outback Steakhouse. I enjoyed my kid free dinner so much I think I had a few too many drinks...

Which leads me to the amazing idea I had for this sandwich. Anytime I drink a few too many (which lets be honest is only 3 drinks these days) I always want greasy, dried, unhealthy food to soak up all that excess alcohol. Not to mention today is my grocery day so I didn't have a whole lot in the house to eat. But I did have some potatoes and some frozen bakery bread, so I thought "what the heck!"

First, I want to say that I think good quality sliced bakery bread is key to this sandwich. regular old sandwich bread just wouldn't be hearty enough for the potato and cheese filling. I also recommend using the (on any other day I would call "icky") processed cheese, like Kraft Singles or Velveeta. I happened to have Velveeta so I sliced it as thin as I could.

I then sliced up a red potato, but Idaho potato would work if that's what you have. I used a slicer on the #2 setting, but just try to get thin even slices. Heat up about a tablespoon on vegetable oil in a pan, throw in the potatoes and add plenty of salt and pepper. I cooked this on medium-low, covered, for about 10 minutes maybe. Make sure to flip the potatoes often. They are done when they are fork tender and a little browned.

While the potatoes were cooking I mixed up the dipping sauce. I used about a 1/2 cup sour cream and a tablespoon of a Hidden Valley Ranch packet. Afterwards I realized this was way more dipping sauce than I needed, but I'll keep for another creation later this week.






I also buttered up 4 slices of the bread. I wanted it buttery, so I did both sides:) When the potatoes were done, I removed them from the pan and piled them on a piece of bread. I added the cheese slices, then some real bacon bits and dried chives. Topped with another piece of buttery bread and placed back in the same pan. I made two of these today and had leftover potatoes. I would say this recipe could really make 3 or 4 depending on the size of the bread.

I cooked like any other grilled cheese, over medium heat until one side was a toasty, golden brown. Then I flipped and repeated for the other side. Remove from the pan, slice it in half and serve with the dipping sauce, and OMG this was heaven! It hit the spot perfectly. Of course it's nowhere near healthy, but sometimes you gotta do what you gotta do. I can't wait to try more creative takes on the grilled cheese!

Enjoy!

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.