|July 29, 2012||Filled under Appetizers, Fish & Seafood|
It has been quite a while since I last posted a recipe here at my favorite spot. I wish I could say that was because it is summer and I am spending an absorbent amount of time lounging pool or beach side, sipping long, cool beverages and catching up on my pleasure reading. I wish. But alas this summer has been quite busy leaving little time for posting. So there. That’s my excuse and I am sticking with it.
I have had a few opportunities to slip away from the busy to vacation this summer. One such opportunity is pictured above. This picturesque scene was the view from a mountain chalet where my loving husband whisked me away for a long weekend with his cousins. When he first informed me that we would be making a long, adults only, weekend trip to Boone NC I have to be honest, I really wasn’t that excited. Almost a 6 hour drive. Packing, unpacking, packing again, unpacking again; all for just 4 days. Securing a sitter for the kids. But I could see his excitement so I agreed.
We arrived and almost immediately I became aware of the stress melting away. One glass of Cabernet, one soak in the hot tub in the cool mountain evening air, a few long hours of front porch sitting and it became very apparent; I needed this a lot more than I was aware.
The highlight of the trip? The surprise snack that came right from that beautiful pond our front porch overlooked. It all started on our first night. During a peaceful evening sit we listened to the croaking of large bull frogs. I casually made the comment that I had enjoyed frog legs as a child. That comment was the seed that grew into my husband and his cousin’s inevitable frog gigging experience. A couple of nights of stalking the pond in the dark with a flashlight and a cooler and we ended up with a cooler full of thick-legged frogs.
The gauntlet had been thrown. The boys had delivered the goods; caught, skinned and chopped the frog legs. I had never actually cooked the amphibian delicacy myself but I figured it couldn’t be that hard. And it really wasn’t. The result was a delicious snack. (I stress “snack” because unless you send an army out to destroy the local frog population you will not have enough legs for a full meal.)
Now, I understand some of you may be squirming, turning green and thinking “Really?” If you have never eaten frog legs, you should try at least once. Each leg is about two to three bites. The flavor is somewhere between fried chicken and fried flounder. There is just a hint of fishy flavor to the moist, white meat. Prepared fresh they are a real treat.
Just a couple bites brought back wonderful memories from my childhood when a wonderful family friend PeeWee would frog gig a feast of legs and fry them up. The nostalgia was the cherry on top of this rejuvenating get-away. As we sat on the porch our last night, watching the sun set and snacking on legs, the pond was almost silent.
- 16-20 frog legs, skinned and feet removed (I know – gross – but have the boys do that part)
- 1 egg, lightly whisked
- 1 1/2 cup all purpose flour
- salt and pepper to taste
- 1 tbs Old Bay
- 1 cup vegetable or canola oil
Putting It All Together:
- Place whisked egg in a small bowl.
- In another medium bowl mix flour, salt, pepper and Old Bay.
- Heat oil in large skillet over medium high heat.
- Dip 3-5 legs at a time in egg and then in flour; ensuring each leg is completely coated with flour.
- Drop legs in hot oil and fry 3-5 minutes, flip and fry 3-5 minutes more until golden all around.
- Remove to paper towel to cool slightly.
- Serve hot.
|June 12, 2012||Filled under Food Gifts, Tips & How To's|
Is there anything more important than Daddy in a girl’s life? As a woman who was once a little girl (a long time ago J) and the mother of two little girls I believe that Daddy is the most influential person in a woman’s life. Dads give little girls confidence. If Dad says you are his beautiful little girl then it must be true! And most importantly, Dads are the measuring stick by which we choose all other men in our lives. In my life I have been privileged to know two great Dads.
The first is my own father, John Edmund Glasgow. My dad taught me that I was first and foremost unique. I was a Glasgow and that was special. I have big ears and as a kid they seemed really big. But my Dad explained to me over and over that they were not big ears, they were Glasgow ears. They were the ears of my Grandpa and my Dad’s. And that made them special. The same was true for my eyes. Despite the billions on the planet with blue eyes, mine were uniquely blue because they were Glasgow blue.
He also taught me that I was smart and that was important. My parents were divorced and Dad lived out of town which meant many long drives in the car playing games. Our favorite game was a nameless word game where we would go through the alphabet stating the largest word we could think of beginning with each letter. The key was you had to spell it to get points for your great big word. I will never forget his reaction when I used and spelled correctly the word “similar.” I was about 8 years old and you would think I had just discovered the cure for cancer. His praise and excitement fueled in me a strong desire to be smart.
My Dad passed from this world in 2010. As the pain of loss subsides I am left with a grateful heart and a strong sense of self from the gift of his presence in my life.
The second fantastic Dad in my life is my husband. To our two little girls he is superman with unlimited strength, the world’s greatest outdoorsman and a concert worthy crooner. My husband was a man born to be a Dad. Since our girls were tiny he was able to get down on the floor with them and just play, something that I really struggled with being able to do. He spent hours having a “makeover,” complete with curlers, lip gloss and nail polish (he is going to kill me for sharing that).
He is stern only when necessary but when it is, he is patient, methodical and most importantly, loving. I thank God every day for the father that my husband is to our daughters. I know the bar is set high for all the future men in their lives.
I am sure you have had your own champion Dads in your life. In honor of those Dads I am compiling a list of Dad friendly recipes below. Treat Dad to something special this Fathers’ Day. Because after all, there is no one else like him in the world!
Chicken Wings: sweet and saucy and finger lickin’ good man food
Sausage Balls: perfect for munching on from the recliner
Little Ham Sandwiches: he’ll enjoy one, two, three, or more of these snacks
Hamburger Steak with Onions: my husbands very favorite meal!
Dad’s Steaks: these were my Dad’s famous and absolutely delicious steaks, best if grilled
Bacon Wrapped Tenderloin with Wine Mushroom Sauce: go fancy for Dad this year
Bacon French Toast: start Fathers’ Day off right this year
Smothered Hashbrowns: smother him with kisses and hearty hashbrowns
Chicken & Dumplings: a classic dish for Dad
BBQ Smothered Chicken: chicken piled high with love for Dad
Chicken a’la King: for the king of the castle
General Tsao’s Chicken: another of my hubby’s favorites
Shrimp Boil: perfect if your feeding a few great Dad’s this year
Pulled Pork BBQ: Dad will love this on buns or by itself
Pork Chops with Blueberry Sauce: blueberries are in season for Fathers’ Day
Sticky Ribs: so Dad can get down and dirty on his special dinner
Corn Muffins: for that loveable Dad who can be a little corny (much like these tag lines
Baked Potato Salad: a crowd pleaser for Dad’s celebration
Strawberry Corn Salsa: great for brunch or on fish/seafood
Ham & Veggie Fried Rice: one of my hubby’s favorites
Triple Threat Cheesecake: Dad will know is loved with this dessert
Giant Oatmeal Cookies: for the Dad with a giant heart
Banana Pudding: my hubby’s favorite
Double Peach Crisp: double up for Dad
Pinto Bean Pie: the 2011 Lunch-Wagon recipe winner submitted by Norman Myers, a great dad and cookby
|June 10, 2012||Filled under Appetizers, Make Ahead, Party, Side Dish|
Its late spring in the south which means one thing; outdoor parties! This is the time of year when the invites pour in to join family or friends or both for backyard soirées. And here in the south there is one response to every invite; “What should I bring?”
Whether going to a formal event or a neighbor’s cookout you cannot go wrong with pimento cheese. This truly southern delicacy is rich in history and flavor. Pimento peppers, the jewel of this dish, grown in the US only in the southern states which helped to establish this dainty dish’s persistent presence at southern affairs.
There are as many brands of pimento cheese at the grocery stores in NC, SC and GA as there are brands of orange juice. Last summer my Aunt Robin shared what she considered to be the best brand and asked me to re-create it. Since then I have been experimenting frequently with different ingredients.
Though I do not believe I have come anywhere close to the one my aunt shared with me I have found my own favorite pimento cheese combination. The recipe is below. It is rich and savory. There is a little kick. It can be enjoyed either hot straight from the oven, room temperature or even a little chilled. Try it with chips, crackers, veggies or between dainty sandwich breads. Of all I have tried so far whole wheat Wheat Thins are my favorite. Take this to your next outdoor gathering and watch it disappear.
- 8oz block of extra sharp cheddar cheese, shredded
- 8oz block of sharp cheddar cheese, shredded
- 1 tbs cornstarch
- 1 cup low fat mayonaise
- 1 jar (4oz) diced pimientos, drained
- 1/4 cup spanish olives
- 2 tbs sliced banana peppers
- 1 can (4.25oz) lump crabmeat, drained
- 1 tsp Worcestershire sauce
- 1 tsp fresh cracked pepper
- 1 tsp dried minced onions
Putting It All Together
- Combine cheeses in a large bowl.
- Add cornstarch to cheeses and toss to coat.
- Stir together mayo and all remaining ingredients in a smaller mixing bowl.
- Combine mayo mix with cheeses and mix well.
- Spoon mixture into a lightly greased 1 quart baking dish.
- Bake at 300 for 30 minutes.
|May 20, 2012||Filled under Beef, Main Dish, Slow Cooker|
I was recently asked why I have a recipe blog. I wasn’t expecting the question and there are so many possible answers. I could explain why I started it. I could explain my dreams of turning this little extracurricular activity into a full time career. Instead I gave the most basic reason for the Lunch-Wagon. “When everything else in the world is chaos, I can come home, make a White Chicken Lasagna and feel like everything is right with the world.”
There is something about the challenge of tweaking my favorite recipes, adding new ingredients, changing the mixing and cooking to eventually arrive at the perfect masterpiece in the end. I can be master of the universe, creator of perfect outcomes. And that is extremely satisfying. Except in the case of meatloaf.
For some unknown reason, meatloaf is my nemesis. That beautiful, moist, springy loaf of meat torments me with its elusiveness. Countless attempts at the perfect end result have ended in overly wet meat crumbles, bone dry meat bricks, and flavorless meat pockets. Each failure that I deliver to the dinner table should send me straight to the shredder with all my recipes for meatloaf. All this try, fail, try again, fail again meatloaf mania got me thinking about others who weren’t defeated by failures.
We will start with Thomas Edison. Everyone knows his genius was the source of many inventions we still use today. But probably his most famous invention is the modern light bulb. Mr. Edison is quoted as announcing that it would take “a matter of weeks” to invent the bulb. In actuality it was over two years later, 1000+ attempts and a little bit of humble pie before seeing the light at the end of the tunnel. Even after his final success he spent years in court fighting other inventors to be credited with the invention.
In 1927 Lucille Ball was told by the head of the drama school she attended that she should seriously consider a different profession since, in his opinion, she lacked the talent to ever be a successful actress. Ouch! Try to imagine getting that feedback about something you love to do. When asked later in her career on what made her successful she stated “I am not funny. What I am is brave.” Chew on that one for a minute!
How about Walt Disney? Surely the man who defined the scope of children’s imagination never felt defeated. Actually ole Disney’s first cartoon production company Laugh-O-Gram was a captivating story of failure. By the end of 1922 (the year the company was founded) Disney himself was struggling to make ends meet, sleeping in his office and showering once a week at the local railway terminal. By mid 1923 the company filed for bankruptcy. Luckily before the company went under Disney created a little character called Mickey Mouse who proved to be quite successful down the road. Imagine the world without Mickey, Cinderella, Bambi, Snow White and Pinocchio.
So in the spirit of Edison, Lucy and Disney I attempted meatloaf once again. This time I used the crockpot. The family loved it. I still think I have a ways to go but I that is half the fun.
- 2 tbs olive oil
- 1 cup chopped carrots
- 8 oz fresh sliced mushrooms
- 1 chopped onion
- 2 thick slices Italian bread
- 1 1/4 lbs ground beef
- 1/2 lb sweet Italian sausage
- 2 eggs
- 1 tbs minced garlic
- 2 tbs dried parsley
- 1 1/2 tsp salt
- 2 tbs flour
- 3/4 cups beef broth
- 1 cup dry white wine
- 2 cups ketchup
Putting It All Together:
- Fold aluminum foil in half and press into the bottom and up sides of crockpot.
- Heat oil in large skillet over medium heat and cook onion, carrots, and mushrooms until tender.
- Pour veggies into crockpot.
- In a small bowl soak bread in 1/2 cup water until bread absorbs water.
- Crumble bread into a large bowl.
- Add beef, sausage, garlic, parsley and salt.
- Mix well with hands and shape into a large loaf.
- Place loaf in crockpot.
- Stif flour, broth and wine together until well mixed and pour over meatloaf.
- Cover and cook on low for 5 hours.
- Uncover and pour ketchup on top of loaf.
- Recover and turn crockpot off, allowing to sit for 30 minutes.
|April 22, 2012||Filled under Beef, Main Dish, Sandwich|
My husband and I have a favorite place to eat Philly Steak and Cheese. J. Michael’s Philly Deli has been serving Philly style sandwiches in our local area since 1979. Their slogan is “We really Philly it up,” which is said in a sing-song way on their commercials. To be honest, there is nothing fancy or spectacular about this local joint…except the sandwich. I may not be the best judge since I have never been to Philadelphia and have never had a true Philly Cheese Steak sandwich. But in my humble and inexperienced opinion – J. Michael’s has the best Philly Cheese Steak I have ever had.
My hubby and I look for any reason we can find to “sneak” away to J. Michael’s. Despite the casual atmosphere it is considered a date-night destination. If, by some small miracle, we end up with an extra 30 minutes one afternoon with no kids (like I said – miracle) we steer towards one of the several locations. Though the cups are plastic, the chairs are cheap and the menus are one page covered in permanently greasy lamination, we have shared wonderful small moments in those restaurants.
But alas, life is hectic and we can’t always steal away to our favorite local joint to enjoy good food and a laid-back meal together. So I attempted to recreate this experience at home with a homemade version of our favorite sandwich. The ingredients are simple and the cook time is minimal. And though the kids were at the table, the dog barked outside, the phone rang twice and there were no greasy menus…we enjoyed it just the same.
- 1 large onion, thinly sliced
- 1/2 lb fresh mushrooms, sliced
- 1 small green pepper, sliced (optional)
- 6 tbs veggie oil, divided
- 1 1/2 lbs beef ribeye steaks, thinly sliced
- 4 of your favorite deli rolls (onion poppy seed pictured here)
- 8 slices Monterey Jack or White American cheese
Putting It All Together:
- In a large skillet saute onion, mushrooms and pepper just until tender in half of oil.
- Remove from pan and keep warm.
- In the same skillet saute beef in the remaining oil over medium heat until cooked to desired doneness – for medium it is about 10 minutes.
- Toast rolls just until slightly crispy.
- Layer cheese slices, steak, pepper, onion and mushrooms on bread.
|April 15, 2012||Filled under Breakfast, Casserole, Main Dish, Make Ahead|
This morning I am enjoying a sweet breakfast and thinking about age. Yes, it is that time of year again. My birthday is just around the corner. My last 6 birthdays have been dreaded events as I watch 25 slip further and further away. That magical age of 25 seemed to be the quintessential age of youth. And though I tried my best to hang on for dear life to that age (even celebrating my 2nd, 3rd, 4th, 5th, and 6th annual 25th birthday), this year it is most definitely gone.
But this is NOT a lamenting post. This is what many a packed Southern pulpit would call a praise report. As I stand on the edge of 32 years old I am overwhelmed by the blessings that marinate my life. And so today I hope you will bear with me as I count, and recount, just a few of them.
First and foremost, Jesus is alive! Though you may not have seen that one coming, I cannot begin a post about the blessings without speaking first to the source of all good things in my life. I found my savior as a teen when life seemed difficult but was really quite small. As a young adult I fought to find my place in the world while He fought to steal my heart over and over again. And won. Today I am the most grateful for a God who covers my life with forgiveness (which I CONSTANTLY need) and reveals to me in bite-sized pieces His plan and will for my life. Can I get a witness?
Now on to the obvious, the source of 99% of my inspiration for this blog and articles; my precious family. There are so many ways to define family today so here is what it mean to me: an all-encompassing category of those people whose lives are so intricately blended together with mine that we cannot be separated. They know all of my faults, short comings, triumphs, failures, insecurities and fears. And they chose to love me anyway, even when I am difficult to love.
This bunch starts with my parents, aunts, uncles, cousins, and grandparents. And what a bunch I have. My family is huge with cousins by the oodles. Each with quirks and gifts and beauty all their own. Holidays are never boring (or quiet) with this bunch.
Then there is my very own family; a husband who should be sainted and two bouncy red headed girls. They are the soft place to land at the end of a vicious day. My husband is the calm and steady in my life. He is the true love of my life. I hate to sound like one of those sappy Hallmark cards but here goes. I am so much more in love with him today than I even knew was possible on our wedding day. And from our love comes our daughters who are happy, healthy, 100% go-go from the minute they open their eyes blessings. We are just a few short years from those to-be-feared teenage years and I will be honest, I am scared. But for now I simply soak up their light and love, thankful for each second of it.
And finally my “family” includes those friends so tried and true that they must be included. True friends are a gift beyond measure. And mine are the spice in my life that keeps me from being plain and boring. My true girlfriends have held me up through heartbreak, rescued me when I could not move myself and shared laughs with me until our sides ached. They have chosen to love and forgive when they could have chosen to anger and judge. And it is by these choices that their hearts are revealed. I gratefully offer unrelenting loyalty in response to the blessing of those kindred spirits as we share the trials of this life.
Though there are other blessings to be counted, these are the ones that matter the most. These are the blessings that make standing on the precipice of my mid-thirties (watching my twenties fade into memory) joyfully sweet. Which is why I am choosing to share this sweet Baked Maple Bacon French Toast in conjunction with a count of my blessings. It is delicious and filling and seems to inspire a thankful heart.
- 8 eggs
- 3 cups whole (2%) milk
- 1 tbs sugar
- 1 tbs brown sugar
- 1 tsp vanilla
- 2 tsp cinnamon
- 2 loaves french bread (1lb) cut into 1 inch slices
- 8 slices thick cut bacon, cooked and crumbled
- 1 cup butter, melted
- 1 cup brown sugar
- 1/2 cup walnut pieces
- 2 tbs maple syrup
Putting It All Together:
- Grease 13×9 inch baking dish.
- In a large bowl whisk together eggs, milk, sugars, vanilla and cinnamon.
- Dip each slice bread into egg mixture.
- Layer bread in the baking dish, first a bottom layer and then a second layer.
- Cover baking dish tightly and refrigerate over night.
- Remove baking dish from fridge 30 minutes before baking and preheat oven to 350.
- Meanwhile, combine topping ingredients in a small bowl, mixing well.
- Spread topping over bread.
- Bake uncovered for 45 minutes at 350.
|March 25, 2012||Filled under Desserts|
Remember watching “The Wizard of Oz” as a child? Of course you do. It’s a classic American activity like baseball and apple pie. As a child it was one of the few movies that played on the network channels which were all that was available via the rabbit ears. (Which are another American classic our kids won’t understand.) My mom and I would start prepping hours before the annual showing of “The Wizard of Oz.” Prep included getting firewood ready for a fire in the living room fireplace, making cookies or popcorn or some out-of-the-ordinary snack and gathering snuggling blankets and pillows. One fateful year our prep ended in the county volunteer fire department arriving to inform us that we had forgotten to open the flue in the living room fireplace. By the time we emptied the house of black stinky smoke Dorothy was waking up back in Kansas.
This weekend the movie played one of the zillion satellite channels. My daughters and I snuggled on the couch which flooded me with nostalgia. Right about the time Dorothy goes Technicolor I started craving something sweet. Seeing as it is a few days from my grocery trip I didn’t have any ready treats. After rummaging through the cabinets I was able to come up with some awesome brownies. The girls were thrilled and I was a hero.
It was just a typical Saturday night but I felt as though I was passing on a tradition. A good old movie, a few basic ingredients and some couch snuggling and I felt as though I had clicked my heels right back to childhood. There really is no place like home.
- 1/2 cup veggie oil
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup walnut pieces
- 1/2 cup Heath Bar pieces
Putting It All Together:
- In a medium bowl combine oil, sugar and vanilla.
- Beat in eggs.
- In another medium bowl combine flour, cocoa, baking powder and salt.
- Gradually add flour mixture to egg mixture stirring well.
- Stir in walnuts and Heath Bar pieces.
- Bake at 350 for 25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes on wire rack and then cut into squares.
|March 18, 2012||Filled under Chicken, Main Dish|
Or maybe it was the green beer from St. Patty’s day
Something has me in a rhyming type mood
Even though this article’s all about food
Maybe it’s the gazillion hours I’m workin’
Lately my life has me twistin’ and jerkin’
All around like a piñata at the end of a string
More than usual, if there is such a thing
Whatever it is left me feeling creative and silly
It’s affecting my writing, cooking and blogging…really
Thinking about what to feed my kids and my spouse
And I yawned at the thought of the boring ole’ same
I said “self, there’s no one but you here to blame”
So I pulled out a good stand-by recipe
Barbeque chicken was calling to me
Then I thought about breakfast, my favorite one
With a dash of magic, a pinch of luck
TaaDaa, a new combo and it was NOT yuck
- 8 chicken legs, skin removed
- 1/4 cup butter
- 1/2 cup of your favorite BBQ sauce
- 1 can flaky crescent rolls
- 1 egg lightly beaten
- course salt
- 1 1/2 tbs sesame seeds
Putting It All Together:
- In a large skillet melt butter
- Stir in BBQ sauce
- Add chicken and bring to boil
- Reduce heat and simmer for 30 minutes turning occassionally
- Remove chicken to skillet and allow to cool
- Separate crescent rolls
- Lay dough flat and brush with egg
- Sprinkle with cinnamon and salt
- Lay meat end of chicken on dough and roll up, covering meat end completely
- Brush again with egg and lay on greased 13×9 baking dish
- Repeat with remaining chicken legs
- Bake in oven at 350 for 20 minutes or until golden
- Place on broil for last 5 minutes to toast crescents
|March 11, 2012||Filled under Casserole, Chicken, Main Dish|
Get ready for ooey gooey! This is a great Sunday casserole dish for the family. Great flavors and easy to sneak the veggies in. I used mushrooms below but feel free to try others. It has been a tough couple of weeks, full of very busy schedules and scarce family time. This dish was just what our house needed to get everyone around the table at the same time to laugh, talk and enjoy a good meal.
- 1 red onion, diced
- 1 (4oz) can chopped green chilis, drained
- 1 pint fresh chopped mushrooms
- 1 (16oz) can Navy beans
- 2 tbs butter
- 1 tsp each cumin, garlic powder, cinnamon, chili powder
- 1 cup chicken broth; divided
- 1 lb chicken breast, cooked and shredded
- 1 can cream of mushroom
- 1 can cream of chicken
- 1/4 cup sour cream
- 1 1/2 cups shredded white sharp cheddar cheese
- 8 (12 inch) flour tortillas
Putting It All Together:
- Preheat oven to 350, lightly grease a 13×9 inch baking dish with cooking spray.
- In a large skillet, melt butter over medium heat.
- Add onion, chilis and mushrooms to skillet and saute over medium heat for 10 minutes, until veggies are tender.
- Add beans, seasonings and broth to skillet.
- Cook over medium high heat for 10 more minutes, stirring and smashing beans slightly with spatula.
- Stir in cooked chicken, mixing thoroughly and heat through.
- Remove chicken to a large bowl and keep warm.
- In the same skillet combine soups, sour cream and remaining 1/2 cup broth; cook and stir over medium heat.
- Slowly add shredded cheese a little at a time, stirring constantly until cheese is melted.
- Turn off burner.
- Heat tortillas in microwave for 30 seconds.
- Fill each tortilla with about 1/4 cup chicken mixture.
- Tuck in ends and roll tortillas tightly, place seam down in greased baking dish.
- Pour cheese sauce over top of tortillas.
- Bake in preheated oven for 30 minutes.
|February 26, 2012||Filled under Chicken, Main Dish, Make Ahead|
This past week I had to do some traveling for work. I always worry about what the family will eat while I am away. I envision a diet packed with take out, leftovers, and drive through goodies. BBQ Chicken with potatoes and a side salad is probably not on the list. This is an easy dinner to prep ahead of time to ensure the family eats healthy with minimal work. It is also perfect for busy week nights or for packing lunches to take to work.
- 4 large baking potatoes, baked
- 1/2 cup butter, softened
- 1/2 cup heavy whipping cream
- 2 cups cooked, shredded chicken
- 1 cup of your favorite BBQ sauce
- 1 cup shredded cheddar cheese
- 1 tbs chopped green onions
- 1 tsp salt
- dash pepper
Putting It All Together:
- Cut 2 inch strip from the top of each potato and carefully scoop out cooked potato pulp from the skins (careful not to pierce the skins. This is easiest when it is still very warm)
- Place potato in a large bowl.
- Add butter, cream, chicken, BBQ sauce, cheese, onion, salt and pepper in the bowl with the potato.
- Mix ingredients thoroughly.
- Spoon mix back into skins (you will have leftovers).
- Cover and refrigerate up to 3 days.
- When ready to cook, preheat oven to 425.
- Place potatoes on a large baking sheet and cook 15 minutes or until heated through.
Great with a side salad. Enjoy!