Funeral potatoes done right

Ok, so let me tell you about the dozens of funeral potatoes I have tried here in Utah. I swear they were invented here but don't quote me. I have been to many church functions, family get togethers, and unfortunately funerals. Everyone of these have served funeral potatoes and I have to say say.... yuck!

Growing up in San diego I have never in my life heard of funeral potatoes. It was so foreign to me. People topping cheesy potatoes with cereal atrocious!!! Then one fine girls camp I finally was plated with this sloppy mess. I sat there staring at this plate of slop thinking "there is no way this will be good" I finally take the first bite and WOW! Amazing to my surprise.

Years later I have tried mushy, stringy, sloppy, flavor missing, soupy funeral potatoes. Some people top it with bread crumbs. DON'T I repeat DON'T!  So I have done some in the kitchen testing until I found the perfect yet simple way to make funeral potatoes. Please, please try my recipe out before trying someone else's. I promise you will be wowed and so will everyone else.

Ingredients:

1- 32 oz diced potatoes  (not shredded)
8 oz sour cream
2- 10.5 oz cream of chicken, celery or mushroom
2 Cups cheddar or sharp cheese shredded
1/2 Cup melted butter
1 yellow onion diced
3 handfuls corn flakes
1/4 tsp black pepper
1 tsp Himalayan pink salt
1/4 tsp seasoning salt

Preheat 375°

Pour almost defrosted potatoes in a bowl with diced onion. Add sour cream and cream of soup. Mix well. Add melted butter. Mix. Add 1 1/2 Cups cheese. Mix. Add salts and pepper. Mix and pour into 9x13 pan and flatten with back of spoon. Sprinkle salt and pepper on top. Add remaining cheese and crushed cornflakes. Bake for 45 minutes or until crispy cheese.

All the ingredients needed

Potatoes and onion 

Add sour cream

Add cream of chicken

Add cheese and stir

Add pepper

Salt 

Seasoning salt

Pour into pan

Pat down flat

Sprinkle salt and pepper. Add cheese

Crush corn flakes and sprinkle on top

Put into oven 

Look at that!

Oh yeah! So delicious!!!

Let cool 5 minutes and enjoy!

Best paleo drumstick recipe

 This is by far the best chicken I've ate in my life.  I think I dream of chicken. My worst nightmare is grilling or baking drumsticks. Every time I burn them and the inside is still raw and bloody. One day I was was thinking about giving them another try. But how would I cook it perfectly without burning them or having it raw inside.

BAM! Boil it first. Omg, why have I not thought of this before? So I went out and bought some organic chicken drumsticks. Bonus! It's on sale for only $2.88 for 5 organic drumsticks.

In the kitchen I just decided to make up what I envisioned and I'll have to say I have made this recipe every other week for 2 weeks now. I'm totally obsessed.

This chicken is crispy, juicy, tasty, addictive. Everything chicken should be.

Ingredients:

1/2 tsp smoked paprika

1/4 tsp freshly ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp Himalayan pink salt

1/4 tsp dried oregano

*Extra virgin olive oil and whipped butter 

Directions: 

Mix all dry ingredients together. Boil chicken until almost cooked. Preheat oven to 375°. Pat dry chicken with paper towel. Place chicken on parchment lined baking sheet. Pour a little Olive oil on chicken and coat with dry ingredients. Bake in oven for 35-40 minutes until chicken skin is crispy or extra crispy. Once out of the oven this step is optional but I think a must. Coat with whipped butter and sprinkle a pinch of salt. Eat up!!!

Salt the water!

Add chicken

Boil until almost cooked

Place on paper towel and dry

A little Olive oil

Dry rub that chicken! 

Omg! Whipped butter! 

More whipped butter melting all over this amazing chicken

Perfect chicken every time

I hope you'll love this chicken recipe as much as my family.  I know I enjoyed eating it just now.  My house smells amazing.  

*fats