I make this dish often for the boys – this is delicious – only a few ingredients – easy to make – the veggies are my add in.
From the book Practical Paleo. I make the spice mix in quadruple batches, and put in a spice container – left in the cabinet to grab quickly when this dish is requested. I share a photo of the bottle in one of the photos. I made up a bottle for the boys so they can make this in Colorado (which they have, because I’m in Indiana) Alex, my 23 year old, loves this dish. I give the bacon to the strays because I don’t care for it like this, but it definitely helps the flavor of the dish during the baking process.
I found this in the Practical Paleo cookbook a few years back, and have tried several similar recipes since, and bookmarked them all.
*TIP: I have tried this with boneless thighs and we prefer bone in, with this recipe.
Years ago, I learned of a Victorian Tea Room in Eureka Springs, AR. The tea room was owned by a husband and wife, who loved antiques and cooking. The dishes were down home cooking, easy to put together, but always with a touch of something that made them extra delicious. They have since closed down (retired) I came across the cookbook over the weekend at a yard sale (very happy lady, right here) I had leftover chicken so, I made the Carrot Soup (Jim and I really enjoy the taste of baked carrots) and the Puffed Chicken sandwiches.
Oh My! Yes, this will definitely be made again. Now, I know what to do with the leftovers besides the norm.
I only used 1 Tbsp. of lemon juice, as I felt like 1 1/2 was too much
Victorian Tea Room in Eureka Springs, AR owned by a husband and wife who loved antiques and cooking – the dishes were down home cooking, easy to put together but always with a touch of something that made them extra delicious. They have since closed down (retired) After looking over all the recipes in the book, there are many I want to make but I started with these two. On page 15, the carrot soup and on page 28, the Puffed Chicken Sandwiches. I made the Carrot Soup, (Jim and I really enjoy the taste of baked carrots) and the Puffed Chicken sandwiches, because I had leftover chicken. These sandwiches are delicious and they remind me of tuna salad sandwiches. I’ll be making these often this summer. I would cut back to 1 Tbsp of Lemon juice instead of 1 1/2.
Oh My! Yes, this will definitely be made again. Now, I know what to do with the leftovers besides the norm. I look forward to many recipes I have marked in this book.
Update: Today, I borrowed from the recipe on page 103: Chicken dressing casserole. I bought pork chops at Kroger on sale, and I wasn’t thrilled with the flavor – boring. I remembered the dressing casserole recipe in this book, and decided to use the leftover pork with this recipe. Delicious, and this recipe saved the dish. Anything with stuffing, and cream soup is usually a life saver for boring meats
A Greek and Middle Eastern combination. Chicken Shawarma wraps with Greek Tzatziki sauce.
Oh my – this is delicious! I will make again.
Jim ate 4 of these wraps – I preferred it as a salad. I will share the two websites for the recipes. The chicken recipe is easy, and the sauce recipe takes special ingredients.
Shawarma wraps are Middle Eastern, though that is what the Greek food truck calls them where a friend of mine lives. In Greece, they are Gyro, pronounced yee-row.
Papas Cutting Board 