Happy Sunday! The featured Sunday Dinner Recipe this week is Chicken and White BBQ Potatoes. I adapted this recipe from one I found in Cooking Light magazine (which I adoreee) and the original recipe can be found here: http://www.myrecipes.com/recipe/chicken-white-bbq-potatoes-50400000119697/ I didn’t make any super earth shattering changes to the recipe, just swapped out some things I didn’t like, like mayonnaise (woof) for things I did (like sour cream)! This is a pretty low key meal, the potatoes areveryfilling, so I’m serving them alongside a Caesar salad with homemade croutons (very easy, simply slice day old french bread, saute in butter and Italian seasoning until crispy and then voila! You’ll never go back to store bought croutons again!) Enjoy the recipe!
Active time: 15 minues
- 4 baking potatoes
- tbsp EVOO
- 2/3 cup fat free sour cream
- 3 tablespoons white vinegar
- 1 tablespoon grain Dijon mustard
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (divided)
- 2 garlic cloves, minced
- 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 cup sliced scallions
- Preheat oven to 450°.
- Pierce potatoes with a fork, and coat lightly with EVOO and sprinkle with 1/4 teaspoon salt.
- Bake at 450° for 50 minutes or until tender.
- While potatoes are cooking combine sour cream and next 6 ingredients (through garlic) in a medium bowl.
- Stir in chicken (i zapped my chicken in the microwave first because cold meat freaks me out a bit-I know they were going to end up on hot potatoes, but still!)
- Remove potatoes from oven, and let cool. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and push the ends towards each other to loosen potato flesh.
- Divide the chicken mixture evenly among potatoes. Top each potato with scallions.
I made some changes to this recipe, did you? If so, I’d love to hear about them! Hope you enjoyed this Sunday Dinner Recipe. Thanks for reading! xo Whitney
…wait! Hold on! There’s more! What? There’s more? Oh yes…this Sunday you get a bonus Sunday Dinner Recipe! A bonus Sunday Dinner Recipe? Huh? Can she do that? Sure can, that’s the beauty of running the show.
This week’s Sunday Dinner BONUS Recipe is for Monkey Bread Muffins. Now Monkey Bread has been around since the beginning of time, so I am not in any way taking credit for the creation of Monkey Bread, I’ve just miniaturized it.
To be fair: Ollie actually miniaturized it. This recipe was accidentally discovered the other night while Ollie and I were making chicken and dumplings in the slow cooker. We had left over Pillsbury Grands Biscuits from the dumplings, so Ollie suggested I make some Monkey Bread. Monkey Bread is traditionally made in a bundt pan, creating a dome of delicious cinnamon bread goodness. Unfortunately I didn’t have enough left over biscuits to fill even half of the bundt pan-bummer. So Ollie came up with a genius idea-why not use the muffin pan? And thus, Monkey Bread Muffins were born!
Regular Monkey Bread is difficult to store, because of its bundt shape, and quickly goes stale, which unfortunately means most of it is usually wasted and thrown out 😦 Monkey Bread Muffins do not have this same issue as they are easily stored in ziplock bags, staying fresh and delicious for much longer.
Enjoy this super easy, super delicious, Sunday Dinner BONUS Recipe!
Monkey Bread Muffins
Active Time- 30 Minutes
Serves- Makes 16 muffins
- 16 oz can of Pillsbury Grands Flaky Biscuits
- 2 tbsp butter (divided)
- cooking spray
- 1 cup cinnamon sugar in a ziplock bag
- Yup, those are really all the ingredients
- Preheat oven to 350 degrees and lightly spray a muffin tin with cooking spray
- Cut each individual Pillsbury biscuit into 8 triangle pieces
- 8 pieces at a time, put the biscuit pieces into the bag of cinnamon sugar. Shake the bag to completely cover each piece of biscuit in cinnamon sugar.
- Randomly place four pieces of biscuits in each muffin tin. (you will have left over biscuit pieces-use these for a second batch)
- Top each tin of four biscuit pieces with a dab of butter
- Cook for 20 minutes, or until golden brown
- Remove from oven, let cool slightly, and tip pan over to remove muffins.
- Repeat with additional biscuit pieces