Thursday, July 13, 2017

Pork Chop (Chicken)/ Hash Brown Casserole and French Toast

I had a craving for chicken thighs so I picked up a package during a recent store visit and I had saved this recipe from Coupon Cravings which sounded very good, so I decided to marry them and just substitute chicken for the pork chops.

Ingredients:
6 chicken thighs (we used bone-in)
1 T. oil
1 c. sour cream
10¾ oz. can cream of chicken condensed soup
½ c. milk
28-32 oz. pkg. frozen hash browns
1 c. onion chopped
1 c. shredded cheddar cheese
½ tsp. salt
¼ tsp. pepper
Shredded cheddar cheese

Instructions:
1. Brown the pork chops on both sides in the oil in a pan and drain on paper towels.
2. Combine all other ingredients (hash browns last) and spread in a 9x13 baking dish.
3. Top with browned chicken (mine could have cooked a little longer).


4. Bake uncovered at 375° until the thighs are fully cooked (175* internal).  At 160*, top with cheddar cheese.
5. Remove from the oven, plate and enjoy.


We thought it was a delicious meal, especially the potatoes, but they were a little salty so maybe use less salt, then add more after plating if needed.  We also thought boneless thighs would work better as they are easier to eat with a knife and fork.  I will definitely make it again with either chicken or pork.  No pic but the leftover potatoes were awesome topped with fried eggs (big surprise huh?).

Pat was over for breakfast the next morning and Bev decided to make her favorite French Toast - she nearly always orders it when we travel.  We had some cinnamon swirl bread and Bev had bought some peaches and blackberries.
  
For the egg mixture:

4 eggs
1/2 cup of milk
1/4 tsp cinnamon
1/2 tsp vanilla

Whip everything together. 

For the sauce:

3 peaches, peeled and sliced 
Big handful of blackberries
Brown sugar to taste (start with 1/4 cup)

Cook everything over medium heat until the fruit is hot and the sauce is thickened a little.

When the sauce is done, dip bread slices into the batter for several seconds then cook in butter until browned on both sides.



We sided it with a piece of breakfast sausage (pork and syrup go so well together).  It was very good and a great way to begin the day.  These berries were a little tart so next time we may sugar them a little the day before.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/7/17 Meal Date

10 comments:

  1. So much good tasting food here this morning making me hungry Larry , both look like great recipes.

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  2. Looking good Larry!! Gonna try this one.

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  3. I think we will try that chicken and French toast when we get to Acadia.

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  4. When I first read the title of your post, I was hoping for pork chops AND chicken. Regardless this recipe is still a keeper.

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  5. OMG! it looks so delicious!

    But why aren't you using some tool for generating recipe cards for your recipes?
    Here is a good one with nice features: http://www.recipesgenerator.com

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  6. Larry, Both the pork chop/chicken thigh casserole and the French toast breakfast look great! I printed out the casserole recipe for a future feast! Take Care, Big Daddy Dave

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  7. Wow that french toast is calling my name. LOVE the fruit sauce!

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  8. That chicken potato thing sounds like something a friend of mine made in the 70's - and it was soooooo delicious. I'll have to make it. She made it with pork chops. And French toast? Always wonderful.

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  9. The chicken and hash brown casserole has me drooling - YUM! My kids love it when I make French toast with cinnamon bread. It looks like a beautiful and delicious breakfast.

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  10. Oh my after seeing your chops I almost want to delete mine how awesome these look!

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