Chicken Thighs with Bacon and Sour Cream Sauce

bacon chicken


So….chicken thighs were on sale at the store this weekend, and since we are on a tight budget, I bought a lot of them. Seriously, my family and I are going to be eating chicken thighs a lot over the next two weeks. This is something I threw together with some other on sale items and what I had in the fridge.


4 boneless chicken thighs

1 bunch green onion

3 garlic cloves

salt/pepper to taste

8 slices bacon

1 cup chicken broth

1/3 cup sour cream



  1. Heat some oil in a skillet and cook the bacon until done, you want it crispy, but not burnt.
  2. Dice the garlic and chop the onion
  3. Remove the bacon to a plate and drain off the grease, leaving 1 tbsp.
  4. Add some olive oil to the pan and season the chicken thighs with salt and pepper on both sides.
  5. Cook the chicken thighs in the oil over med-high heat for about 5 minutes per side, until browned.
  6. Remove the thighs to a plate.
  7.  Add the garlic and half of the bacon  to the pan and cook for about 1 minute.
  8. Add the chicken broth and sour cream and use a spatula to scrap up any browned bits on the bottom.
  9. Return the chicken to the pan, cover and reduce heat to simmer, cooking for about 10 minutes.
  10. Serve chicken with the sauce and topped with the additional bacon and green onion.


Menu Plan Monday 6/19/17


I love summer! It’s a time for barbecues and hanging out! With a more flexible schedule, we are even able to entertain on the weekdays now! This week, we are hosting friends for a cookout early in the week, and I am looking forward to it. Here’s what our menu for the week looks like:

Monday: Spaghetti

Tuesday: cookout! burgers on the grill with my bean salad

Wednesday: Crunchy Onion Steak with grilled veggies

Thursday: Greek Chicken Salad

Friday: Cheesy Tortellini (crock pot)

Thanks for stopping by for Menu Plan Monday! Have a great week.

Menu Plan Monday 6/12/17



Summer is in full swing here! We started things off with a fun graduation party for a friend at the end of May and now we are enjoying the relaxed schedule! Here’s what’s on our menu this week:

Monday: Caprese Chicken

Tuesday: Beef Burgundy

Wednesday: French Dip Sandwiches

Thursday: Leftovers

Friday: something on the grill

I hope your summer is off to a great start! Thanks for stopping by for Menu Plan Monday!

Menu Plan Monday 6/5/17



Hello and welcome to summer!! We have finished up our studies and are now really focusing on getting settled in the new house. We are also busy with summer activities and enjoying family beach and pool time. Summer means warm temperatures around here, so I try to cook outside or in my crock pot as much as possible. This is our menu for this week:

Monday: Cajun Cauliflower

Tuesday: Steaks on the grill with Brussels Sprouts

Wednesday: Creamy Herb Chicken

Thursday: Tacos

Friday: Quick Chicken Tamales

Thanks for stopping by for Menu Plan Monday!Menu Plan Monday! Have a great week!

Roasted Brussels Sprouts


So as a kid I never liked brussels sprouts and as an adult I’ve avoided making them at home. However, a friend of mine made them as a side for a dinner party we went to and I decided to try some and I LOVED them! Maybe my tastebuds have changed now that I’m an adult, or perhaps it’s just that my nana never made them that way, but this is now one of my favorite side dishes!

2 lbs. brussels sprouts
8 slices bacon
3 garlic cloves, chopped
olive oil
fresh grated Parmesan

1. Wash and trim the sprouts and place them in a large bowl.
2. Heat some oil in a skillet and cook the garlic until fragrant.
3. Add the bacon to the skillet and cook until cooked through, but not too crispy.
4. Pour the bacon and garlic over the brussels sprouts with about 1 tbsp of the bacon grease.
5. Add some olive oil to the bowl and season with salt and pepper to taste, then toss to coat.
6. Spread the sprouts over a baking pan sprayed with cooking spray or covered with foil.
7. Bake at 400 degrees for 20-30 minutes until sprouts begin to brown.
8. Sprinkle with Parmesan and cook for 5 minutes more.

This is so yummy, even my kids enjoy it! Thanks for stopping by, have a great week.

Menu Plan Monday 5/22/17



It has been a busy month at my house and it’s not over yet. My oldest turns 19 this week so we are going to Disney one day and then having a taco party at our house on another. This is the rest of our menu:

Monday: Dinner at Disney

Tuesday: Taco Party

Wednesday: Roasted chicken legs with vegetables and potatoes

Thursday: Spaghetti

Friday: Hawaiian Pork

Thanks for stopping by for Menu Plan Monday! Have a great week.

Roasted Chicken Legs

leg quarters

My local grocery store recently had 10 pound bags of chicken leg quarters on sale for $5.00 so I grabbed a couple and put them in the freezer. I love chicken legs because they can be done so many ways and are easy to cook. This is my recipe for roasted chicken leg quarters.


5 chicken leg quarters

1 cup buttermilk

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder


1. Pour the buttermilk into a bowl and add some salt and pepper to taste.

2. Place the chicken legs in a large resealable plastic bag and pour the buttermilk into the bag.

3. Marinate for 3-4 hours.

4. Mix the seasonings in a small bowl.

5. Remove the chicken legs from the buttermilk and shake off the excess.

6. Place them on a baking sheet sprayed with cooking spray.

7. Top each leg with the seasoning rub, allow to sit for 20 minutes.

8. Bake at 400 degrees for 45 minutes-1 hour.

Serve with your favorite sides! Enjoy!