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If you run into me at the grocery store, chances are I will have a big block of Cache Valley Creamery cheddar cheese in my shopping cart. My family eats this cheese pretty much every day sliced and in recipes like my Loaded Baked Potato Casserole.

Loaded Baked Potato Casserole is one of my favorite dishes. I use lots of real Cache Valley Creamery Cheddar Cheese, real potatoes and real bacon, so it can easily be the main meal or served as a hearty side dish. Either way, everyone loves to eat it.



Loaded Baked Potato Casserole

Loaded baked potato casserole is comfort food at its finest. Made with real cheese, real potatoes and real bacon, it's the ultimate family favorite side dish.

Prep Time    :  25 minutes
Cook Time   :  55 minutes

Ingredients

  • 4 lbs Red Potatoes, cut into quarters
  • 1/4  cup Butter (Softened)
  • 1/4  cup  Milk
  • 1/2 cup Sour Cream
  • 1 tsp Better Than Buillon Chicken Base
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Salt


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    And let�s talk about butter. You can totally make this recipe with canola oil instead, but let me highly recommend butter!

    If you�ve ever been to one of those Japanese steakhouses where they cook in front of you, this will come as no shock to you. There is a reason they use butter. It is truly better. And I am not using a stick of it a la Paula Deen.?? I used two tablespoons for the whole dish.



    Chicken Fried Rice

    Skip the take-out and make this easy chicken fried rice at home. It's a simple weeknight dinner that's so budget friendly, and it's a real crowd-pleaser!

    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes

    Ingredients

    • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
    • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
    • 2 Tablespoons butter divided
    • 1 1/2 cups frozen peas and carrots
    • 1/2 yellow onion diced
    • 2 green onions chopped
    • 2 cloves garlic finely minced
    • 2 eggs
    • 3 1/2 Tablespoons low-sodium soy sauce
    • 1 Tablespoon sesame oil
    • Salt and freshly ground black pepper

    Instructions


    • Preheat a large skillet or wok over medium-high heat.
    • Add 1/2 Tablespoon butter to the pan.
    • Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
    • Put the cooked chicken on a clean plate, and set aside.
    • Add a tablespoon of butter to the pan.
    • Cook the onions, carrots and peas until tender, about 4 minutes.
    • Add the garlic and cook one more minute.
    • Push the veggies aside, and scramble the eggs on the empty side of the pan.
    • Stir everything together, and add the last 1/2 tablespoon butter to the pan.
    • Add the rice, green onions, soy sauce and chicken and combine.
    • Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
    • Stir everything up, and allow the rice to sort of crisp up again.
    • Turn off the heat, and add the sesame oil.
    • Stir to combine.
    • Serve immediately.

    Recipe Notes

    Nutritional information is approximate and was calculated using a recipe nutrition label generator.

    Full Recipes>>Chicken Fried Rice


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    Normally, I�ve used somewhere in the ballpark of 1 cup of chicken broth, we�ve cut back for this recipe so that the time it takes to reduce the sauce is a lot less. Finish it off with a generous amount of cream and voila! We�ve got tender cooked chicken in balsamic cream sauce.

    So, friends it comes down to this, you have GOT TO make this recipe.

    That is all.




    SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

    prep time  : 10 MINS
    cook time : 30 MINS
    total time  : 40 MINS

    Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you�ve got a restaurant quality meal at home. And you won�t believe how easy it is to put this together!

    INGREDIENTS:


    • 4 small boneless, skinless chicken breasts (or thighs)
    • salt and pepper
    • 1/2 teaspoon garlic powder
    • 1 tablespoon olive oil
    • 1/2 cup finely chopped onions
    • 2 tablespoons butter
    • 1/2 teaspoon fresh thyme
    • pinch of red pepper flakes
    • 1 teaspoon sugar
    • 2 teaspoons balsamic vinegar
    • 1/2 cup chicken broth
    • 1/2 cup heavy cream

    DIRECTIONS:

    • COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
    • caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
    • MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don�t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

    NOTES:

    this makes just enough sauce for the chicken. If you want more sauce to serve with veggies or rice, I suggest doubling everything starting from the chopped onions all the way down to the heavy cream on the ingredient list.

    Full Recipes>>Skillet Chicken In Balsamic Caramelized Onion Cream Sauce


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    Do you love Buffalo Chicken Dip? Do you love flour tortillas? If you answered yes, this recipe is for you! I�ve combined two of my favorites into one super recipe�Buffalo Chicken Taquitos.


    The hubby is a huge connoisseur of Buffalo Wings and he loves these Buffalo Chicken Taquitos. Seriously, I love them too! I do change up one of the main ingredients from Buffalo Chicken Dip�canned chicken. I�m not a big fan of the canned chicken so I use a rotisserie chicken but it�s totally up to you.





    Buffalo Chicken Taquitos




    Ingredients


    • 1 pkg cream cheese, softened (8 ounce)
    • 1/2 cup ranch dressing
    • 1/2 cup buffalo sauce
    • 1 rotisserie chicken, shredded
    • 1 cup shredded cheddar cheese
    • 24 flour tortillas, fajita size
    • non-stick spray

    Directions

    • Preheat oven to 450 degrees.
    • Spray a baking sheet with non-stick cooking spray and set aside.
    • Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
    • Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.





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    If you�re an LSJ regular, you know I use it in a lot of my soup recipes and now this mozzarella chicken recipe. The pesto really helps boost those natural flavors. When was the last time you cooked a tomato sauce in 10 minutes that tasted like it simmered for hours? Regular pesto would also work for this recipe too if that�s all you have. But I really need you to make this with a tomato pesto at least once. Trust me, it makes this recipe.

    When the sauce is ready, nestle the chicken breasts back into the pan. Use a tablespoon to cover the chicken breast with a little sauce. You don�t want them to dry out in the oven. Top them with shredded or sliced mozzarella. Even provolone would work for this recipe. And give it a quick broil to just get that cheese HOT and BUBBLY. Top with fresh basil or parsley.

    I serve this with linguine because that homemade marinara just needs to hug some pasta. Fork twirling is an activity we often partake in. And if you�re being extra good, serve it with slices of crusty bread. That sauce is just begging to be mopped up.




    30 MINUTE MOZZARELLA CHICKEN IN HOMEMADE TOMATO SAUCE

    prep time:5 MINUTES
    cook time:25 MINUTES
    total time:30 MINUTES

    Mozzarella chicken is a simple weeknight dinner recipe! It�s pan seared chicken smothered in a homemade tomato sauce and melty mozzarella � ready in just 30 minutes!

    INGREDIENTS:

    • 4 small chicken breasts
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • � cup chopped onions
    • 1 (14 ounce) can crushed tomatoes
    • � teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
    • � teaspoon dried basil
    • 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
    • salt and pepper + � cup water
    • 4 slices mozzarella cheese (or 1 cup shredded)

    TO SERVE:

    • chopped parsley or basil + pasta or crusty bread

    DIRECTIONS:

    • CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
    • TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn�t any, add in about � teaspoon and saut� the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a � cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
    • ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

    NOTES:

    • Though I do recommend using sun-dried tomato pesto for this recipe as it really enhances the flavor of the sauce and makes it taste like it was simmered all day, basil pesto will also work in the recipe.
    • Also, you can use more or less red pepper flakes to taste. Omit for a milder sauce.
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    Traditionally, Caprese salads do not contain any balsamic vinegar OR avocados or chicken, but today, however, that has changed to make way for this bowl of epic flavours.

    Juicy, golden balsamic chicken���fresh grape or cherry tomatoes��fresh baby mozzarella balls (or bocconcini).

    Say hello to your new favourite salad.



    Chicken Avocado Caprese Salad

    Prep Time  : 5 mins
    Cook Time : 15 mins
    Total Time  : 20 mins

    Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!


    Ingredients

    Marinade/Dressing:

    • 1/4 cup (60 mL) balsamic vinegar
    • 2 tablespoons (30 mL) olive oil
    • 2 teaspoons brown sugar
    • 1 teaspoon minced garlic
    • 1 teaspoon dried basil
    • 1 teaspoon salt


    Salad:

    • 4 chicken thigh fillets, skin removed (no bone)*
    • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
    • 1 avocado, sliced
    • 1 cup cherry or grape tomatoes, sliced
    • 1/2 cup mini mozzarella / bocconcini cheese balls
    • 1/4 cup basil leaves, thinly sliced
    • Salt and pepper, to season


    Instructions

    • Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
    • Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
    • Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.


    Recipe Notes

    *Boneless, skinless chicken breasts can be used instead of thighs

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    1
    I am literally obsessed with adding green onions to buffalo chicken ANYTHING.  I highly recommend topping these sliders with green onions right after you add the cheese/ranch combination, or even just before.  However, I didn�t include green onions in the recipe, because I want them to be an option for those who really like them!

    This recipe for buffalo chicken sliders is really easy, but offers a little more sophistication than your typical slider.  I hope you like them as much as we did!



    Buffalo Chicken Sliders

    Ingredients

    • 1 Tbsp. butter
    • 1 cup shredded rotisserie chicken
    • 1/3 cup buffalo sauce
    • 1/2 Tbsp. garlic powder
    • salt and pepper (to taste)
    • 1/2 cup shredded cheddar
    • 1/4 cup of your favorite ranch dressing
    • 2 Tbsp. melted butter
    • 4 slider buns
    • chopped green onions, for garnish (optional)


    Instructions

    • In a large saute pan over medium heat, melt one tablespoon of butter. Add the shredded rotisserie chicken, and toss the chicken in the butter to coat.
    • Add buffalo sauce, and toss the chicken to coat again. Add garlic powder. Season with salt and pepper to taste.
    • In a medium bowl, combine shredded cheddar and ranch dressing. I used a fork, that way I could easily transfer the ranch-coated cheese to the sliders.
    • Place 1/4 cup of the buffalo chicken onto the bottom half of a slider. Repeat on each slider bun.
    • Top buffalo chicken with at least 1-2 Tbsp. of the cheese/ranch mix. Top with chopped green onion (optional!), and then cap the sliders with the top bun.
    • Brush melted butter to each of the top buns before baking.
    • Bake at 375 for about 5 minutes.
    • Serve hot!


    Notes

    double, triple, or quadruple this recipe to fit your needs!! <3

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