We eat a lot of chicken in my house. It's one of the cheaper proteins and we really like it. I say we, but I mean me. There is only me in this house. So, what I am saying is, I eat a lot of chicken. 😕
I like chicken. It's incredibly versatile and happily takes on the flavors of whatever it is you choose to put with it. Today I used chicken thighs, which are my favorite cut of chicken. Boneless, skinless.
I adapted a recipe which I found on Munchkin Time. It looked and sounded delicious. It also looked relatively quick and easy to make. This is the best combination. Simple, easy and delicious. Quick too. Yes, I am becoming that lazy, lol.
The original recipe made four servings. I took the liberty of cutting it down to make only two servings. I could have eaten both of them. Yes, it is that delicious! I used some restraint however and only ate one. I will enjoy the other another time.
I was really pleased with how simple and easy it was to make and with the delicious results. Now I am retired, *cough* *cough* I will choose simple and easy every time. If I can also combine that with delicious, then I am on to a real winner here. Prepare to fall in love.
WHAT YOU NEEDTO MAKE CEAMY OVEN BAKED CHICKEN THIGHS
Just a few simple ingredients, and an oven-proof skillet!
For the chicken:
- 2 large boneless, skinless chicken thighs
- 1/2 tsp of your favorite chicken seasoning (I used Kanel's Louisiana Fried Chicken)
- salt and black pepper to taste
- 1 TBS butter
For the cream sauce:
- 1 TBS butter
- 1 TBS minced garlic
- 1 TBS flour
- 1/2 cup (120ml) chicken stock
- 1/2 cup (120ml) heavy cream
- 1/4 cup (45g) grated Parmesan cheese
- salt and pepper to taste
- 1 tsp chopped dill to garnish (optional)
I had some really nice sized boneless skinless chicken thighs. Opened out each was about the size of my hand. If yours are really small you may want to add an extra one.
I used a spice mix that I got from Kanel spices to season the chicken. I have quite a few of their spice blends and am always looking for ways to use them. They are exceptional. You can use any chicken seasoning blend that you wish to use.
I used the bottled organic minced garlic. I seem to get fruit flies every time I bring fresh garlic into my house so I have stopped that.
I had some little tasting sized blocks of Parmigiana Reggiano that I had gotten at Costco. I used two of them, which was just the right amount.
I did not have any dill so garnished my finished dish with parsley flakes.
HOW TO MAKE CREAMY OVEN BAKED CHICKEN THIGHS
You will be amazed at just how very simple this is to make and yet how very elegant it tastes when done! This is a very delicious doddle!
Preheat the oven to 375*F/190*C/ gas mark 5. Pat your chicken dry with some paper towels and season on both sides with the chicken seasoning, salt and pepper.
Melt 1 TBS of butter in the oven proof skillet over medium heat. Add the chicken thighs presentation side down. Sear for two to three minutes. Flip over and sear for the same amount of time on the bottom side. They should be golden brown.
Remove to a plate and set aside.
Melt the other TBS of butter in the same skillet. Add the garlic and sauté for one minute. Whisk in the flour. Cook for one minute longer, stirring constantly.
Whisk in the chicken stock, whisking constantly until the mixture bubbles and thickens. Whisk in the cream.
Add the cheese, stirring it in until it is melted. Taste and adjust seasoning as needed with salt and pepper.
Return the chicken pieces to the skillet, turning them to coat them well in the sauce.
Place the skillet in the oven and bake for 25 to 30 minutes, uncovered. When done the chicken juices will run clear.
Garnish with the dill (if using) and serve immediately. This goes beautifully with mashed potatoes.
I have to say that this was fabulously tasty. I really enjoyed it. The chicken was tender, juicy and well flavored and that gravy/sauce was to die for! Really, really delicious!
I enjoyed this chicken with a pile of fluffy mashed potatoes and a mix of broccoli and cauliflower. This made for a really delicious dinner, well balanced and simple to make. I would make this again and may even double or triple it the next time I have family over for dinner as I think they would really enjoy it also!
I have to confess that the thigh is the cut of chicken that I enjoy the most. I do like the breast as well, but I think the thighs have so much more flavor. Here are a few other ways that I enjoy cooking and eating them!
LEMON & HERB ROASTED CHICKEN THIGHS - Chicken, herbs and lemon are a wonderful trinity of taste, especially when you throw garlic into the mix! Bone in, skin on thighs are marinated in a tasty marinade and then roasted in the oven to tender and juicy perfection. The skin on these gets crisp and delicious!
APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg. Simple. You just lay the chicken out in a baking dish, season it, and then pour the remaining ingredients over top and bake. It's one of those meals that basically cooks itself, leaving you hands free to get on with the rest of the dinner. This is a real family favorite!
Yield: 2 servings
Creamy Oven Baked Chicken Thighs
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a simple dish, using simple ingredients. Started on top of the stove and finished in the oven. Tender and juicy chicken thighs with a lush garlic gravy. Beautiful with mashed potatoes and your choice of vegetable. Recipe can easily be doubled or tripled. You will need an oven-proof skillet.
Ingredients
For the chicken:
- 2 large boneless, skinless chicken thighs
- 1/2 tsp of your favorite chicken seasoning (I used Kanel's Louisiana Fried Chicken)
- salt and black pepper to taste
- 1 TBS butter
For the cream sauce:
- 1 TBS butter
- 1 TBS minced garlic
- 1 TBS flour
- 1/2 cup (120ml) chicken stock
- 1/2 cup (120ml) heavy cream
- 1/4 cup (45g) grated Parmesan cheese
- salt and pepper to taste
- 1 tsp chopped dill to garnish (optional)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Pat your chicken dry with some paper towels and season on both sides with the chicken seasoning, salt and pepper.
- Melt 1 TBS of butter in the oven proof skillet over medium heat. Add the chicken thighs presentation side down. Sear for two to three minutes. Flip over and sear for the same amount of time on the bottom side. They should be golden brown.
- Remove to a plate and set aside.
- Melt the other TBS of butter in the same skillet. Add the garlic and sauté for one minute. Whisk in the flour. Cook for one minute longer, stirring constantly.
- Whisk in the chicken stock, whisking constantly until the mixture bubbles and thickens. Whisk in the cream.
- Add the cheese, stirring it in until it is melted. Taste and adjust seasoning as needed with salt and pepper.
- Return the chicken pieces to the skillet, turning them to coat them well in the sauce.
- Place the skillet in the oven and bake for 25 to 30 minutes, uncovered. When done the chicken juices will run clear.
- Garnish with the dill (if using) and serve immediately. This goes beautifully with mashed potatoes.
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One thing we really like in my family are corn dogs. Even my mother, who was as skinny and slight as a tiny bird, had a cheeky box of corn dogs frozen in her freezer. She might have even had two. In all truth we are a family that loves hotdogs full stop in any way, shape or form.
When I was growing up every Friday night was hotdog night in our home. Everyone looked forward to it and all of our friends wanted to be invited over for hotdog night. My mom made the best hotdogs in the world.
She had an old electric grill that she used to use to cook them on. We have soft sided buns here in Nova Scotia, so she would toast them first. She would spread both of the cut sides with butter and toast them in the grill. They would then go into the oven to keep warm while she cooked the hotdogs.
She used to split the wieners down the middle almost all the way through and open them up like a book. These would then get toasted between the grill plates until they were all crispy edged and golden brown.
She would tuck the grilled wieners into those buttery toasted buns, wrap them in some paper towels and present them to us at the table. We always enjoyed them so much!
That is all we would have for supper on Friday nights. One or two of those delicious hotdogs. If we really got lucky, she would have fried some onions to go on them as well, but usually there was chopped raw onion for us to sprinkle on them anyways. Mustard, relish and ketchup if you wanted as well, and then for dessert, a dish of ice cream. Vanilla with strawberry Jam spooned over top.
We loved Friday Night Hotdog nights in our home. They were not corn dogs. In fact, I don't think we had ever even heard of a corndog back then. They are something we discovered as adults, and you know, we love hotdogs, so we also love corndogs.
This is my homemade version of a corndog that I am sharing with you here today. No deep frying involved so they are a lot healthier. They are also not on a stick. Okay, so they are basically hotdogs baked in cornbread, but I guarantee you will love these baked corn dogs every bit as much as you would a regular corndog! I'd bet my life on it! Dig in!
WHAT YOU NEED TO MAKE BAKED CORN DOGS
Just a few simple ingredients. Nothing too complicated.
- 1 package of Jiffy Corn Muffin mix (see note below to make your own)
- 1 large egg
- 1/3 cup (80ml) milk
- 4 all beef hotdogs (or whatever hotdogs you prefer
To serve:
- mustard, ketchup, etc.
- chopped onions
You can buy Jiffy Corn Muffin Mix at the Giant Tiger here in Nova Scotia for $2 a package. I think it makes six or eight muffins, depending on how large you want them. One package of it is enough for this whole casserole. Don't worry if you cannot find it where you live, I have given a make-your-own alternative below in the recipe directions. (You will need cornmeal, flour, sugar, butter/oil, salt)
I use all beef hotdogs. I don't really like other kinds of hot dogs. I did not use the super large ones, but you could if you wanted to. I found four was plenty for this dish.
You could really spice things up by adding chopped jalapeno peppers to the corn muffin mix if you wanted to. I left it just plain as I am a simple kind of a girl.
HOW TO MAKE BAKED CORN DOGS
These go together quickly and easily. I have included in the recipe notes optional instructions on how to make your own cornbread mix from scratch.
Preheat the oven to 400*F/200*C/gas mark 6. Butter a small casserole dish. Mine is 7 inches by 9 1/2 inches in size.
Prepare the corn muffin mix according to the package directions, adding the milk and egg as written. Spread in the prepared baking dish. Lay the hotdogs out on top of the muffin mixture. I left plenty of space between for cutting apart.
Bake in the preheated oven for 20 minutes. Let sit for a few minutes then cut into four rectangles to serve. Serve with your favorite accompaniments.
Notes
To make your own corn muffin mix to use in this recipe you will need:
2/3 cup plain all-purpose flour (83g)
1/2 cup yellow cornmeal (polenta) (85g)
1/3 cup granulated sugar (63g)
1 TBS baking powder
1/2 tsp salt
2 TBS vegetable oil or melted butter
Combine all of the ingredients together in a bowl until evenly mixed together. Proceed as per the above recipe, using this as the cornbread mix, adding the milk and egg, etc.
I was really pleased with how this turned out. You couldn't pick one up to eat it like you would a corn dog, but it had all of the flavors of a corn dog, without the stick!
I enjoyed mine as, drizzled with a bit of Dijon mustard and a sprinkle of raw onion along with a side of baked beans. This was really good! I would make it again!
I do enjoy having a hotdog for supper every now and then. Here are a few recipes using them that I have really enjoyed!
AIR FRYER HOTDOGS - It is really a simple and delicious way to cook hotdogs in the air fryer. You can even crisp up the bun. Very nice, especially if you butter it lightly first. Topped with cheese and some crispy fried onions, this is a very nice hotdog!
GRILLED CHEESE DOGS - Two favorites combined into one. A soft sided bun, all buttery and toasty, stuffed with split and grilled wieners and lots of cheese. Decadent and delicious. I like to have chopped raw onion on mine. A rare treat!
Yield: 4 servings
Baked Corn Dogs
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
A tasty way of having corn dogs at home which doesn't involve frying. Simple and delicious. You will need to eat these with a knife and a fork.
Ingredients
- 1 package of Jiffy corn muffin mix (see note below to make your own)
- 1 large egg
- 1/3 cup (80ml) milk
- 4 all beef hotdogs (or whatever hotdogs you prefer
To serve:
- mustard, ketchup, etc.
- chopped onions
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter a small casserole dish. Mine is 7 inches by 9 1/2 inches in size.
- Prepare the corn muffin mix according to the package directions, using the milk and the egg as written. Spread in the prepared baking dish. Lay the hotdogs out on top of the muffin mixture. I left plenty of space between for cutting apart.
- Bake in the preheated oven for 20 minutes. Let sit for a few minutes then cut into four rectangles to serve. Serve with your favorite accompaniments.
Notes
To make your own corn muffin mix to use in this recipe you will need:
2/3 cup plain all-purpose flour (83g)
1/2 cup yellow cornmeal (polenta) (85g)
1/3 cup granulated sugar (63g)
1 TBS baking powder
1/2 tsp salt
2 TBS vegetable oil or melted butter
Combine all of the ingredients together in a bowl until evenly mixed together. Proceed as per the above recipe, using this as the cornbread mix, adding the milk and egg, etc.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I was cleaning out my refrigerator after Christmas and found a few things that I wanted to use up. Specifically, the end of a bar of sharp cheddar cheese and a packet of Boursin cheese.
When we were growing up, occasionally our mother would make stuffed baked potatoes for us for supper. We loved it when she did. They were nothing complicated. Her version was very simple.
It was just the baked flesh from the potatoes mashed together with a bit of butter, some milk and some grated onion. She would stuff this back into the potato skins and bake them for a few minutes longer until they were starting to just gild on the top.
We were all very happy campers when they were on the menu. They were a rare treat!
I also had some spring onions in the refrigerator that I needed to use, and I knew I had cooked bacon in the freezer. I decided to put all of those things together and use them to create a delicious twice baked potato filling.
When we were children, these would have been the ultimate twice baked potato filling for sure. The skins from these potatoes were lovely and crisp and that filling was rich and decadent, but not overly so. In fact, I thought it was just right.
The orange cheddar was perhaps a bit garish, but the taste was delicious! Next time I would use a white cheddar.
WHAT YOU NEED TO MAKE ULTIMATE STUFFED BAKED POTATOES
A few bits and pieces and Bob's your uncle!! A great side dish has been created! This is a simple and delicious way to use up the tail ends of things in the refrigerator!
- 2 medium baking potatoes
- 1/2 container of Boursin, herb and garlic cheese (3 ounces/75g)
- 1/4 cup (60g) dairy sour cream
- 3 rashers cooked streaky bacon crumbled
- 2 spring onions, trimmed an chopped
- 1 cup (120g) grated strong cheddar cheese (reserve some to sprinkle on top)
- salt and black pepper to taste
My baking potatoes were about the size of my closed fist, so not overly large. You want to use a fluffy floury potato. One that is good for mashing. Something like a Russet or a Maris Piper.
I had bought some Boursin cheese to use at Christmas and had not used any of it. This was a great way to use some of it. If you don't have Boursin, you could use cream cheese. Just add a bit of garlic and some herbs to make up for it not being Boursin.
I had cooked bacon in the freezer, so I just took some of that out and chopped it up. You could also use ready prepped real bacon bits.
I use full fat sour cream as it has a lovely consistency and a rich flavor.
Spring onions are also known as green onions or scallions. Use the white bits, light green bits and some of the dark green ends. Wash them well and dry them before using.
I used orange cheddar this time as that is what I had, but I think white cheddar would look better. Use a good strong cheddar with a nice sharp flavor.
HOW TO MAKE ULTIMATE STUFFED BAKED POTATOES
These are really quite simple to make. The initial baking of the potatoes takes the most time. Once those are done, everything else is a doddle.
Preheat your oven to 400*F/200*C/ gas mark 6. Wash your baking potatoes very well and dry. Prick in several places with a fork.
Place the potatoes into the heated oven, right on the oven racks. Bake for 45 to 60 minutes until cooked through. They should when slightly squeezed. Remove from the oven. Leave to cool until they can be comfortably handled.
Cut the potatoes in half lengthwise and scoop out all of the inside flesh, scooping it into a bowl. Mash well with a fork. (Try to keep the potato skins intact.)
Mash in the Boursin cheese and the sour cream, until thoroughly combined. Stir in the crumbled bacon, spring onions and most of the grated cheddar. (If you think the mixture is too thick, you can stir in another TBS of sour cream to loosen it a bit.)
Using a spoon, divide the potato filling evenly between the four potato skins, roughing it up a bit on top with a fork. Sprinkle any reserved cheddar cheese on top.
Return the potatoes to the oven and bake for a further 10 to 15 minutes until heated through and the cheese on top has melted. Serve hot as a side with your favorite main.
Although these were not the most attractive thing when finished, they certainly were delicious. The filling was nice and fluffy and loaded with delicious flavors.
I enjoyed one of these with some frozen chicken nuggets (with cherry sauce) and some buttered corn niblets. If I do these again, (and I am sure I will) I will use white cheddar as I feel that will be more aesthetically pleasing!
Are potatoes one of your favorite vegetables? They are my favorite vegetable and here are a few more delicious ways to prepare them, using baked potatoes as a base!
CHAMP STUFFED BAKED POTATOES - Champ is a delicious Irish side dish of potatoes. Mashed potatoes are mashed together with cream, butter and spring onions. Although not traditional I did add some Irish cheddar to the filling for these. Crispy skinned, stuffed with champ and baked until golden brown. Included with a recipe for glazed bacon chops.
CHICKEN & PANCETTA TOPPED JACKET POTATOES - Crispy skinned jacket potatoes are broken open and topped with a delicious mix of cooked chicken, crispy pancetta, and spinach in a lush and cheesy cream sauce. A bit more cheddar is popped on top and then they are loaded under the grill until the cheese melts and the filling is bubbling away. These are a full meal! All you would need is a salad on the side.
Yield: 4 half potatoes
Ultimate Stuffed Baked Potatoes
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
These are deliciously extravagant. I had some bits and bobs which needed using up in the refrigerator and decided to use then to stuff some jacket potatoes with excellent results. Maybe not the prettiest crayon in the box, but certainly delicious!
Ingredients
- 2 medium baking potatoes
- 1/2 container of Boursin, herb and garlic cheese (3 ounces/75g)
- 1/4 cup (60g) dairy sour cream
- 3 rashers cooked streaky bacon crumbled
- 2 spring onions, trimmed an chopped
- 1 cup (120g) grated strong cheddar cheese (reserve some to sprinkle on top)
- salt and black pepper to taste
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Wash your baking potatoes very well and dry. Prick in several places with a fork.
- Place the potatoes into the heated oven, right on the oven racks. Bake for 45 to 60 minutes until cooked through. They should when slightly squeezed. Remove from the oven. Leave to cool until they can be comfortably handled.
- Cut the potatoes in half lengthwise and scoop out all of the inside flesh, scooping it into a bowl. Mash well with a fork. (Try to keep the potato skins intact.)
- Mash in the Boursin cheese and the sour cream, until thoroughly combined. Stir in the crumbled bacon, spring onions and most of the grated cheddar. (If you think the mixture is too thick, you can stir in another TBS of sour cream to loosen it a bit.)
- Using a spoon, divide the potato filling evenly between the four potato skins, roughing it up a bit on top with a fork. Sprinkle any reserved cheddar cheese on top.
- Return the potatoes to the oven and bake for a further 10 to 15 minutes until heated through and the cheese on top has melted.
- Serve hot as a side with your favorite main.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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