Low Carb Pizza Chicken Breasts

A super easy low carb dinner that will even please the non low carbers in your family! Serve it up your favorite salad, pasta for those who can handle the carbs, low carb keto garlic bread(using fathead bread), and you have a complete meal! 

G suffered a fainting spell over the last weekend due to dehydration. It is suspected that he might be suffering from NMH(Neurally Mediated Hypotension). We learned his blood pressure is below what it ought to be for someone his age, height, and weight. Now, I’m not one to run to the doctor for every little thing, especially when the go to treatment includes drugs with side effects that include constipation, abdominal cramps, shaky hands, depression, hair loss, etc. instead I chose to go a more natural route for treatment. I know, I know, that’s not a popular way of thinking and most might assume that I’m not taking this seriously or I would have my child in a doctor’s office having every test known to man run on him. Sorry, if you think that way I hate to burst your bubble because I do care very much, almost to the point of worrying too much, and my trust in doctors is next to nil. The medical community has failed my family too many times and I have had to learn things on my own in order to take care of not just myself but my entire family. 

Natural medicine hasn’t failed me yet. Prevention is key, living a life to prevent diseases, injuries, and illnesses has become our way of life. Very rarely will we seek out a doctor unless it is an emergency. So for my son I chose the familiar route I had always taken before and it’s working! 

I’ve started to include him, to a degree, in our low carb way of life. He’s a growing lad so I can’t cut the carbs out of his life completely, but I am being extremely choosy about he does get. Once a day he can have a regular carb item, be that rice, pasta, mashed potatoes, etc. The rest of the day must be lower in carbs packed with healthy fats, fiber, and dark green veggies. While also making sure he stays well hydrated, poking into him with a few vitamins and supplements, and making sure he exercises. All these changes of course have been met with opposition each day this week, what child wants to go from chicken nuggets and fries to low carb pizzas and spinach salads?! 

Well, you think G would have protested too much against spinach, but he discovered that he actually likes it! Plain of course with a few bits of shredded carrot and some romaine lettuce for variation. Plus when I offered to make him pizza chicken breasts he was completely on board! Simply because it has all the ingredients he likes: chicken, pepperoni, and mozzarella cheese. Winner, winner, chicken dinner! And here’s how it goes….

For the chicken:

1-2 pounds raw chicken breasts, filleted into thirds 

Salt, Pepper, Granulated Garlic Powder

Coconut oil for cooking

LC Pizza Sauce:

15 oz organic tomato sauce, no sugar added

14 oz organic diced tomatoes, no sugar added, drained

A sprinkle across the top of the following: dried basil, dried oregano, onion powder, and sweet summer savory(old school southern measuring for ya) 

1 tsp granulated natural sweetener, I use Stevia

1 pinch of red pepper flakes


Parmesan cheese

Mozzarella cheese

Pepperoni slices

Black olives

Diced peppers

Diced onions

….you get the idea.

For the chicken, filet each breast into thirds, season each side with salt, pepper, and granulated garlic. Cook in a pan with melted raw organic coconut oil(preferably the kind without the coconut flavor) until lightly browned on both sides. Set oven to 375 degrees and line a sheet pan with non-stick foil. 

Mix all the pizza sauce ingredients in a bowl. 

Now assemble the pizza chicken breasts. Place each piece on the sheet pan, spoon enough sauce on each piece to cover completely. Sprinkle with parmesan cheese and add your favorite toppings. For the family I kept it simple by using only mozzarella cheese and pepperoni slices. For mine I added some chopped black olives on top. Just remember whatever toppings you use it will alter your carb count. For my recipe each serving came out to being 4.8g net. 

Bake for 15 minutes, or until cheese is melted and enjoy!

Simple. Easy. And G loved it! Next day leftovers were great on low carb tortilla wraps. Dad and I split a chicken breast and had a quick meal before heading off to church. Flavors had blended and mellowed, this is also a great meal to prep ahead and freeze before baking. Just be sure to thaw out completely and then bake as directed. 

Thankfully G is on the mend, no more lightheadedness, dizzy spells, and his blood pressure is getting back to normal. 

Hope you all have a blessed day!!


Low Carb Keto Chicken Pizza Crust

This is fairly new to me, it never dawned on me to use ground up chicken as a pizza crust. Now that I have it’s out of this world! 

I had my doubts at first, it seemed like an odd alternative. Wouldn’t there be a strong chicken flavor? Would it hold up to the toppings? Would my family even like it?! That’s a biggy around here, pizza is a sacred thing in my family. You monkey with it and you might as well become an outcast. Ok, that might be exaggerating it just a bit 😏 but all the same, pizza is a serious food for my family. Especially when my mom makes the dough from scratch and uses homemade Italian seasoning, homemade pizza sauce, etc. You can understand my apprehension in making a chicken pizza crust. 

Mine is an easy recipe, you can do this one of two ways: buy ground chicken meat from the store or put raw chicken breasts in the food processor(which is what I did).  I made enough ground chicken for two sheet pans worth of pizza. Please note that during the baking process the chicken crust will shrink up. If you see in the above picture I had pressed a thin layer of ground chicken out all the way to the edge of the pan. The shrinkage isn’t too bad though, still was able to cut it into 15 pieces.

What you’ll need:

3 1/2 pounds raw boneless, skinless chicken breasts, thawed completely

1 tblsp Italian seasoning, homemade or otherwise

1 tbslp pizza dough seasoning, optional*

1 c grated parmesan cheese

3/4 c shredded mozzarella cheese

1 tsp black pepper


Depending on the size of your food processor will determine how many chicken breasts you will be able to fit in it at one time. I have a 7qt bowl on my food processor so I’m able to fit three chicken breasts in at a time. You’ll want to process it down till it looks like a pate. Yummy! Only don’t eat it, k? 

Once your chicken is ground down, add the remaining ingredients and mix thoroughly. Divide the mixture, line your sheet pans with either non-stick foil or parchment paper sprayed with non-stick cooking spray and flatten out the chicken mixture evenly on each pan. 

Bake in a 400 degree oven for 20 minutes for a lightly browned crust. You can increase the temp to 425 if you want a darker crust. Once baked, add your favorite toppings! One pan was a supreme pizza and the other was half meatza and half Hawaiian-ish. 

Once you add your toppings, you’ll want to pop it back into the oven for 10 minutes. Just long enough for the cheese to melt. Before you cut into it let it rest for about 5 minutes, trust me it makes it ewsier to handle and less likely to burn your mouth! 

This is a nice safe pizza crust version for those with nut and egg allergies. Carb counts will vary according to the toppings you use so please take note of that. The crust is virtually carb free which makes this a safe option for those on induction and a nice break from cauliflower crust. Changing things up helps to keep this low carb keto life a little more interesting and less likely to fall off the wagon. 

I must say though, the next day the pizza was even better! I couldn’t even taste the chicken, all I could taste were the pizza flavors. And the crust held up perfectly! Now, does it get crunchy like a bread dough crust? Nope. Unless you burn it and then you might get close to a more traditional crust. It’s meat, it is what it is and what it’s not is your body will thank you for in the long run! Plus this pizza is more satisfying, fills you up faster. Meat will do that, you won’t be able to eat the entire pan unless you’ve been fasting. I was only able to eat three slices, now with regular high carb pizza I can easily eat half a pie and still want more as a midnight snack. 

My pickiest eater, G-Man, scarfed his pianeapple pizza! He really liked it, but he admits it’s not as good as a regular crust. Dude is preaching to the choir! 

Before I forget…what is pizza dough seasoning? It’s something we make and use in our regular pizza dough. It enhances the flavor. Basically is parmesan cheese and other seasonings, very awesome stuff. I used a tablespoon of each but you can just get by with a tablespoon of Italian seasoning no problem. 

Play with the seasonings, toppings, have fun and have a blessed week! 

LC/GF Baked Parmesan Chicken

Hey everyone, 

How many here are fans of pork rinds? I sure am, but I will admit that I have been extremely hesitant to use them in lieu of breadcrumbs. I always feared that the meal would taste like pork rinds, which isn’t technically a bad thing but in a way it is. So I jumped into the deep end of the pool, sink or swim, and made this for the family. The only difference is that I used pork rinds instead of breadcrumbs, everything else was the same. 

What you’ll need: 

2 pounds chicken, thawed and fileted

7 oz pork rinds, finely ground

1 cup parmesan cheese

1 tsp dried basil

1/2 tsp dried oregano

1 tsp black pepper

3 sticks butter, melted

1 Tblsp minced garlic


Preheat oven to 375 degrees F. Line sheet pan with non-stick foil and set aside. On the stove top in a medium size sauce pan over medium heat, begin melting the butter. Once melted, reduce heat to low and add minced garlic. 

Filet chicken, try to keep your pieces about the same thickness. Set adise in a covered bowl.

Finely grind up pork rinds in food processor. Add to a medium size bowl and stir in parmesan cheese, basil, oregano, and black pepper. 

Take chicken, coating and sheet pan to the stove and begin assembling. First begin by placing chicken, one piece at a time, in the melted garlic butter and the rind into the pork rind coating. Once completely coated move to lined sheet pan. Easy! Continue this step until all the chicken fills the pan. Take the remaining pork rind mixture and spread it out over the chicken and drizzle the rest of the garlic butter over the top of the chicken. 

Bake for 40 minutes, or until the coating is golden brown. Serve over your favorite salad, in low carb wraps, or with spaghetti squash with a marinara sauce. 

If you want to reduce the amount of butter please feel free to do so. I like for this recipe to be super buttery, but you can do it however you like. The pork rind coating didn’t crisp up like abread coating would, but it was a great alternative and definitely making it again!

 Let me know what you think and if you’ve tweaked it! I love learning about other possible variations. 

Have a blessed week!! 

Low Carb Gumbo(Rouxless)

Hey y’all! I hope everyone has been having a wonderful Wednesday so far! I’m not sure how many of you are gumbo lovers, and I sincerely hope I don’t offend anyone with this non-traditional version. I’m a gumbo lover and I’ve had it a few different ways, but I must say this recipe was absolutely amazing last night! The heat, combination of flavors, three different meats, everything was absolutely perfect! So much so that I ate two helpings, which is unheard of for me. Normally I am content with a single helping, but I think that since this does not have a thick roux in it that it makes it easier to eat more than one ought to! πŸ˜‰ No regrets!! 

I started out making this recipe in a dutch oven pot, which quickly proved to not be big enough. So I used an 8qt stockpot and once everything was in it the pot it was nearly full to the top. If you don’t have a pot big enough for this recipe then use two dutch ovens, cut the recipe in half, or you can purchase this one from Amazon! Ours is a Tramontina, only we don’t have those nice handle grips like the one on Amazon. Boy that would make it easier for sure instead of having to use pot holders. I always have to ask my nephew or dad to move the full stockpots around because I don’t want to risk dropping everything, especially when the contents are hot. So the grips are a nice addition and I highly recommend Tramontina cookware. Out of all of the pots and pans we have ever had these are the ones that have stood the test of time. I love that it’s stainless-steel, works great with our electric gas stove top, and it’s dishwasher safe(a major plus for this gal)! 

Here’s what you’ll need:

4 large chicken breasts

8 c filtered water

2 large onions, chopped

2 medium green bell peppers

2 c mini sweet bell peppers, chopped (red, yellow, and orange)

1 can Rotel tomatoes

2 cans Hunt’s diced tomatoes

2 pounds kielbasa

4 tblsp minced garlic

2 tblsp Tone’s Cajun Sasoning 

2 tblsp Phil Robertson’s Cajun Seasoning “Zesty”

3 tsp Kosher salt

2 tsp ground black pepper

2 1/2 c heavy cream

4 c 16/20 frozen precooked shrimp, thawed

In 8 qt stockpot add filtered water and chicken breasts. Bring to boil over high heat, cook till chicken is cooked through and tender. Remove and set aside to cool. Chop onions, bell peppers, and kielbasa; reduce heat so broth is at a slow boil and add chopped vegetables. Cook till fork tender, add the Rotel, diced tomatoes, kielbasa, and minced garlic. Chop cooked chicken breasts and add back to pot. 

Time to add in the seasonings and this is where you can go as crazy as you want. You can add in tabasco sauce, habanero peppers/sauce, chopped jalapenos, minced ghost chile peppers…or you can go mild and keep it sane with a little red pepper flakes. Last night I used a combination of Tone’s Cajun Seasoning and Phil Robertson’s Cajun Seasoning and that stuff has got some serious kick!!! Add in salt and blac pepper, stir to combin and let this simmer for 10-15 minutes over medium heat. 

Add heavy cream and bring back up to temp before adding the precooked shrimp. Stir in thawed shrimp and let those warm through for a few minutes. Serve immediiately and enjoy! 

NOK Notes:

All right, this is obviously NOT a thick gumbo. It is rouxless, meaning you don’t need to melt butter and whisk in flour, making it therefore a low carb friendly but not induction safe. The carb count per serving(and there’s a lot…nearly 8 qts worth) is 16 net carbs. That’s a lot I know, and admittedly I ate two servings. Ouch. Was worth it, so good! By the time I ate my second serving my lips were on fire. There is no good way to thicken this and for it be remotely like a real gumbo while maintaining a lower carb count. Personally I enjoyed the “broth”, my mom ladled some of the broth out and used it in her version of shrimp scampi. There was plenty leftover to freeze and have for another meal(a full gallon bag), which will fit easily into a dutch oven pot. 

Rotisserie chicken can be used instead of boiling your own chicken, but keep in mind that if you buy a rotisserie chicken from Walmart/Sam’s Club that it does have MSG and is not exactly the best chicken to use. Check around at other stores that offer rotisserie chickens and read the ingredients label. If you don’t see the letters MSG or the word monosodium glutamate then you’re good to go. 

A healthier option would be to buy free range chickens from a local farmer, have them humanely butchered, and slow cook them for 18 hours. This will yield a rich stock that you can keep in your freezer and use for just about anything! The gelatinous stock is beneficial for our health, it’s what we use during the flu and cold season. 

I know the recipe looks insane with that list of ingredients, but it is worth the time and effort. It certainly helped me get rid of sinus headache that had been lingering since Monday. Opened up my head for sure! Make this recipe as hot or mild as you like, cut it in half if you need to. It makes awesome leftovers and is perfect during the winter! 

Hope you all have a wonderful week! 

Baked Garlic & Herb Chicken


This recipe is simple and great with salads or roasted vegetables. You can use any cut of chicken you prefer, I personally like chicken thighs. It’s a fattier meat which is good when you are doing a low carb lifestyle, since the fat is what keeps you full long after you’ve eaten. 


6 chicken thighs, with bone and skin

Light drizzle of low sodium soy sauce

4 garlic cloves, minced

2 TBLSP dried chives

1 TBLSP poultry seasoning

2 tsp sweet summer savory

1 tsp kosher salt

1 tsp ground black pepper

1 TBLSP dried parsley

3 TBLSP expeller pressed coconut oil


Preheat oven to 425 degrees, line a 9×13 baking dish with nonstick foil and drizzle with soy sauce. Set aside.

In a small bowl mix together minced garlic, chives, poultry seasoning, sweet summer savory, salt, and pepper. Set aside. 

Rinse and pat the chicken dry, separate skin from the top of each piece of chicken and rub on garlic herb mixture. Place skin back over the top of chicken and place in lined pan. On top of chicken, smooth room temp coconut oil over the skin and sprinkle with dried parsley. You can add a little extra salt and pepper on the skin if you like. 

Cover tightly with foil and bake for 15 minutes. Then reduce oven temp to 375, continue to bake for 35 minutes. If you would like a crispier skin, remove the foil and bake for another 20 minutes. 

This yields 3 servings(2 thighs per person) or 6 individual servings. Leftovers can be frozen. 

Nutritional Information(1/3 serving size or 2 thighs):

Calories: 600; Fat: 48.1g; Carbs: 3.6g; Fiber: 0.4g; Net Carbs: 3.2g

After deboning the chicken, I chopped it up and added it to my romaine salad. Since I can’t have salad dressing, I used the pan drippings as a substitute. Extremely delicious, very filling, and low in net carbs. As I mentioned before, you can use any cut of chicken: breasts, legs, wings or do this to an entire chicken! If you decide to use an entire chicken I suggest slow cooking in a crock pot. It’s hassel free and ready for you when you get home after a long day. 

Hope you all enjoy and have a blessed day!!

A Childhood Recipe Not Found Anywhere on the Web…

We all have a recipe in the family that has been around for forever and you have fond memories of your Mom, Granny, or Aunt making it often. Well, such is the case for this recipe I’m sharing today. Growing up I was never really a fan of it because of the swiss cheese that my Mom would use with it. Let me just say this, you either love swiss cheese or you don’t. And growing up I hated it! I couldn’t stand it’s strong pungent flavor but I did think the holes were cool. Reminded me of the cheese from Tom and Jerry! But then Mom started making it with baby Swiss cheese and then my love for it grew!


But I loved the rest of the dish immensely! So how come I couldn’t find it on the web?! After asking my Mom for the recipe she told me it was a recipe that Memaw got from a microwave cookbook.
Oh, well that explains it!

So after giving me the basic instructions on how to put it together I got busy making…Swiss Chicken.


Swiss Chicken

Yields 1 full baking pan about 10–12 servings*

1–2 pounds of cooked shredded chicken
3–4 tblsp butter, melted
Season with Lawry’s Original Seasoning Salt and black pepper to taste
6 ounces Great Value Fried Onions, crushed
8 ounces mushrooms, chopped
1 package baby Swiss Cheese slices

(The traditional way that my Mom made this was she would cook raw chicken in butter and pour everything on a foil lined baking pan. But since I used boiled shredded chicken, melted butter will need to be poured over this once the chicken is on the baking pan.)

Preheat oven to 350 degrees fahrenheit.
In a large bowl combine cooked shredded chicken with butter and season with Lawry’s salt and black pepper. Pour out on to a foil lined baking pan. Top with chopped mushrooms and place in the oven and bake for 5 minutes.
In the meantime, crush fried onions in their bag and get ready to add them. Sprinkle crushed onions over chicken and mushrooms, put it back in the oven for another 5 minutes.
Add Swiss Cheese slices and bake until just melted. A couple of minutes tops.

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(Chicken above with first the mushrooms and then the fried onions.)
I mentioned above that it can serve 10–12 servings, that is if you count each square of cheese a serving size. You can also use shredded Swiss cheese instead, I leave that up to you.

Now, what to serve with it? You can have baked potatoes if you like, with a salad on the side. Stuffing and roasted veggies if you prefer. But our favorite was mashed potatoes with country chicken gravy and corn on the side. What can I say? We love southern food! Not to say Swiss Chicken is a southern dish, but it does pair nicely with southern sides! I am also placing this under the low carb category. It’s not appropriate for those who are just starting out, but if you are in maintenance then you should do well with this dish.

Hope you all enjoy this dish, share it with your friends and family! Have a blessed day πŸ™‚

Creamy Chicken and Mushroom Alfredo

Hope you all are enjoying this Monday so far πŸ™‚ I’ve got a quick and fabulous recipe that won’t kill your waistline or your blood sugar! For being thrown together in less than an hour this dish is great for using up any leftover chicken you have from a previous meal.


creamy chicken and mushroom alfredo 001

Creamy Chicken and Mushroom Alfredo

10 large mushrooms, washed and sliced

1 large onion, chopped

2 celery stalks, diced

2 garlic cloves, minced

1 stick butter

2 Tblsp olive oil

8 ounces leftover grilled chicken, chopped

3 cups heavy cream

4 ounces cream cheese

1 cup parmesan cheese

1/8 cup flour

Salt and Pepper to taste

In medium soup pot melt butter in olive oil and saute mushrooms, onions, celery, and garlic till completely cooked through. Add chopped grilled chicken. Pour in heavy cream and add cream cheese. Whisk to help break down the cream cheese, then whisk in parmesan cheese and flour. Cook till thickened, season with salt and pepper and serve over favorite pasta.

creamy chicken and mushroom alfredo 002

This alfredo sauce is thick, creamy and low carb friendly(but not for induction). For 1/8th of a serving this dish has:

Calories: 603

Fat: 57

Carbs: 8.7

Dietary Fiber: 1

Net Carbs: 7.7 or 8 even

I served this over Dreamfields Angel Hair Pasta @5 net carbs per serving for a total of 13 net carbs combined. The carbs in this dish are drastically less than those I’ve Binged previously. Those carb counts range from 30 grams to over 80 grams. And I was shocked that one of my old favorite chicken and mushroom alfredo recipe that I used to fix has over 1000 calories per serving, therefore I can’t squabble about the 603 in this one πŸ™‚ However, you can use half n half instead of heavy cream, less butter and cheese if you prefer. Pair this with a salad and garlic bread (use low carb with high fiber) to complete the meal.

Happy eating!

Food Storage 101: Food Storage Recipe–Catalina Chicken

Food Storage 101: Food Storage Recipe–Catalina Chicken

Food Storage Recipes: Catalina Chicken

Found this recipe today while looking for some yummy chicken recipes! I love that it has only three ingredients, can be cooked in either a pressure cooker or crock pot, and served over rice. Doesn’t get much easier than that! Looking forward to trying it soon!!


Throw Back Thursday: Chicken Griddle Cakes (1913)

Night Owl Kitchen Menu June 6 2013

I’m so sorry this post is late, today just wasn’t my day to get on here to write. I hope everyone is getting ready for the weekend! I think there’s been talk about us going up to Lynchburg, TN this weekend. For me, I hope I get to go and visit some of my favorite antique shops!!

Tonight’s dinner was so delicious, I can’t say enough about it, perhaps odd to some but I would definitely make it again πŸ™‚ I absolutely love chicken and we buy frozen grilled chicken strips. They are so many things you can use them in…soups, casseroles, enchiladas, and tonight I used them to make chicken griddle cakes. There is no modern day recipe for them, I found them through a website called The Olden Times (click here). I was naturally intrigued by the recipe and knew I just had to make them to go along with dinner. So, grab a bowl, whisk, and measuring spoons…get ready to bring back a forgotten oldie!

Here is how the original recipe reads, I’ll then share a more updated version with my slight variation.

The following recipe was transcribed ver batim fromΒ 

The Rains County Leader

Emory, Rains County, Texas

May 16, 1913

Beat one egg, add two tablespoonfuls of chicken fat, melted; one cupful of minced chicken, half a level teaspoonful of salt, one pint of milk, and flour enough to make a batter that will spread slowly when placed on the griddle, having previously sifted three teaspoonfuls of baking powder into the flour.

I could just picture it…minced chicken…batter…mmmm, all that was missing was a fork! Anyone who loves putting chicken and waffles together, or chicken and biscuits, or chicken and pancakes is going to LOVE this recipe!! But I had to figure out how much flour to use. I asked my in house head chef (Mom) and she pointed me to her buttermilk pancake recipe…brilliant! The ratio of flour to buttermilk, or milk, was perfect. I followed the vintage recipe, but I added a few things…

1 egg

2 TBLSP chicken fat, melted or 2 TBLSP peanut oil

1 cup minced chicken of your choice

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried minced onion flakes(my addition)

1/4 tsp garlic powder(my addition)

2 cups milk or butter milk

1 3/4 c all purpose flour

3 tsp baking powder


First, thaw a quart size bags worth of frozen grilled chicken strips. I do believe it’s the Tyson brand, if I’m not mistaken. You can use any chicken you like though, canned, leftover, rotisserie, boiled, oven roasted…it really doesn’t matter. Use whatever you have on hand. Here I’ve placed the chicken in a food processor. Since the recipe calls for minced chicken I figure the best way to get it minced would be to whiz it up.


I’d say it took about 8–10 pulses to get it “minced”. My oldest nephew told me later he thought the pieces needed to be bigger. You can make this as chunky as you like or as minced as you like. Measure out 1 cup of the minced chicken and set aside.


In a separate bowl, beat the egg and peanut oil together. I went with peanut oil because I didn’t have to melt anything and I can’t have chicken fat any way. Feel free to use any oil you prefer, canola, vegetable, peanut, coconut, or olive oil. Just be sure it’s 2 tablespoons worth and make sure you beat it vigorously, this will help emulsify the oil with the egg. Β  Add in salt, black pepper, dried mince onion flakes, and garlic powder. Add your chicken, milk or buttermilk, all purpose flour, and baking powder. With a spoon or silicone spatula, gently stir the contents together but whatever you do, do not over mix! That will make for very tough and very thin griddle cakes.

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Over a medium high burner, heat up a griddle with 1 tablespoon of oil or butter. Test the griddle with a droplet of water…if the water looks like it’s “dancing” over the pan then you’re ready to cook up your batter.Β  It’s going to be thickish, the key to keeping them light is from this point on to not stir the batter anymore. Use a small ladle and pour the batter on the hot griddle, enough to make four griddle cakes. The doneness, or brownness of the cakes depends on your preference. These do not bubble on top like normal pancakes, that may be due to the chicken. All I noticed was that they would form a dryness from the edges that crept up over the dome of the uncooked batter. At that point I figured it was a good time to flip them. Remember, it’s all in the wrist! Even I had a few flops in flipping them πŸ™‚ It happens to everyone!


The first batch was done, I was very pleased with their golden brown color. This particular recipe made 17 griddle cakes and we only had 4 left to put away for someone to eat in the morning! I’d say they were a hit πŸ˜€ I served these alongside some buttered mixed veggies that were lightly seasoned with kosher salt and black pepper. The rest of the family ate these with their salisbury steak, mashed potatoes, and corn. My Papaw, who’s visiting us for the week, suggested that these would be good with some butter and syrup. I could definitely be all over that!

All around the table I’d definitely say everyone gave this two thumbs up and is definitely a keeper!! Give them a try and let me know what you think.

Happy Eating!

Amanda Gayle

Quick and Yummy

Quick and Yummy

Going to be out of the house all day and need something quick for dinner?! Grab your crock pot and few ingredients…ready? set? GO!

Over at The Larson Lingo blog there’s a tasty meal you and your family are sure to love! Serve it over quick rice, on chips, tortillas, or with some mexican cornbread. Happy Eating!!