Chasing MY Life WHEREVER it Leads ME – Page 111 – Chasing MY Life WHEREVER it Leads ME

CRISPY CHEDDAR CHICKEN

CRISPY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 large chicken breasts cut into tender sized strips
2 sleeves Ritz crackers, crushed to crumbs
FRESH ground sea salt and black pepper, to taste
1/2 cup WHOLE milk
3 cups cheddar cheese, grated
1 tablespoon FRESH chopped parsley, optional

Preheat oven to 400°.
Spray a 9×13 pan with non-stick cooking spray.
Season the cracker crumbs with the FRESH ground sea salt and black pepper, stirring to combine.
Make a dredge station with 3 separate pans of the milk, cheese and cracker crumbs.
Dip each piece of chicken into the milk and then the cheese, pressing the cheese into the chicken with your fingers.
Then firmly press the cheesy coated chicken into the cracker crumbs to coat well.
Lay the chicken inside the pan.
Sprinkle the parsley over the chicken.
Cover the pan with foil and bake for 35 minutes.
Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

SAUCE
1 10 ounce can cream of chicken soup (see notes)
2 tablespoons sour cream
2 tablespoons butter

In a medium sauce pan whisk together the soup, sour cream and butter.
Stir over medium high heat until warmed through.
Serve over the chicken.

NOTES: Cream of anything soup (as long as it goes with cheddar cheese) works and helps change up flavors!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

DRESSING
3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

In a LARGE mixing bowl, toss together the celery and onion.
Grate eggs into the mixture and gentle mix together.
Bring a saucepan of salted water to a boil.
Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
Drain potatoes.
Add potatoes to the mixing bowl.
Pour dressing mix over potatoes while still warm.
Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
Arrange in serving bowl.
Top paprika with green onions.
Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.

HAPPY HOMEMAKER MONDAY week 28 of 2022 with MENU PLANS & RECIPE LINKS

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Today is going to be REALLY warm (for us), BUT, I will not complain! By comparison to the rest of the country it’s absolutely beautiful here!

I’m having so many conflicting feelings about EVERYTHING going on in the world these days! I keep thinking it all has to level out and life will go back to a relative normal, but then something new happens and I see those “normally” reasonable people around me are at each other snapping, arguing and disagreeing about the simplest of things… when will this merry go round stop so we can take a break?

Today will quite warm so I have no real intention of going outside much. Levis, bare feet and a favorite t-shirt is my attire. 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING Everything is pretty clean and the laundry is done for now.
GROCERIES & ERRANDS Have an appointment in town tomorrow so am putting together my lists to get everything done at the same time. 😀
PAPERWORK, PHONE CALLS & PROJECTS Still working on a few things, but have made serious headway. 😀
RECIPE RESEARCH & MENU PLANNING Beginning to research for lighter August meals and need to pull together a couple recipes for the Eagles Auxiliary meals and desserts.

WHAT’S ON THE DVR/TV

NETFLIX We watched WILD CARD with Jason Stratham and AWAKE
CABLE Last week for the 4th we watched JAWS, INDEPENDENCE DAY and INDEPENDENCE DAY RESURGENCE. Svengoolie’s The Deadly Mantis is cued up as are cooking shows like The Food Truck Race, Beat Bobby Flay, Beachside Brawl and Supermarket Stakeout

I’m on books 3 & 4 of Phillipa Nefri Clark’s Charlotte Dean mystery series.

We were going to go to the annual Graffitti weekend car show last Saturday, but the event we were particularly interested in was moved from where it “usually” held to a smaller, hard to get to, lack of parking location and decided to forgo it for a picnic and hike along the river. The river is still quite high for this time of year and was absolutely gorgeous. The area is really beginning to bounce back from the Archie fire almost 2 years ago. We started with favorite sandwiches from the trading post. LOL I will still be eating my sandwich tomorrow!

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	GRILLED CHICKEN SPINACH ARTICHOKE PASTA BAKE	ENCHILADAS SUIZA & SALAD	C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT	SKILLET PASTA with VODKA SAUCE & SALAD	JALAPENO POPPER WONTON CUPS	SWEET & SOUR BRISKET and GRUYERE POTATO GRATIN	SHEET PAN PANCAKES
DESSERT		CHOCOLATE CHIP BANANA BREAD PUDDING			LEMON DROP CAKE & NO CHURN ICE CREAM	COCONUT MACAROONS	PEACH COBBLER

TEX MEX BACON CHEESEBURGER CASSEROLE
CORN SALSA SALAD
JALAPENO HONEY STICK WINGS

CRISPY CHEDDAR CHICKEN
BALSAMIC MOZZARELLA WATERMELON SALAD

WINE MARINATED FROZEN GRAPES

This recipe is an INCREDIBLY light, healthy and easy way to make the perfect tasty treat. It is the PERFECT garnish for any charcuterie board or wine spread.

WINE MARINATED FROZEN GRAPES

3 cups PLUMP green grapes removed from their stems (see notes)
1 – 2 cups QUALITY white wine (see notes)
3 tablespoons white granulated sugar

Place grapes in a bowl and cover with wine.
Allow to marinate refrigerated for 12+ hours, though I personally recommend 24-48 hours. The longer they sit, the tastier they are.
Drain grapes, toss in sugar and freeze AT LEAST 2 hours.

NOTES:

This recipe easily converts to red grapes also though you may want to use a red wine of choice.
They make the perfect “ice cubes” to keep your wine chilled on a hot summer day if you skip the sugar part. 😀

GARLIC BUTTER PARSLEY CHICKEN

GARLIC BUTTER PARSLEY CHICKEN Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
4 cloves garlic, minced
3 tablespoons unsalted butter
12 ounces FRESH green beans

Preheat oven to 425°.
Arrange a rack in the middle of the oven.
Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
Trim green beans and cut in half crosswise.
Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium.
Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point).
Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan.
Add 3 tablespoons unsalted butter to pan.
Add minced 4 garlic to the melted butter.
Add green beans to the pan and generously season with FRESH ground sea salt and black pepper, tossing to coat the beans in the chicken fat and butter garlic mixture.
Place the chicken thighs skin-side up on the green beans.
Spoon drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven.
Roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

NOTES: You can substitute frozen green beans, but add them frozen during the last 10 minutes.

BUFFALO CHICKEN MUFFINS or MEATBALLS

BUFFALO CHICKEN MUFFINS or MEATBALLS
yields 12 muffins or 24 meatballs
2 pounds ground chicken
1 cup breadcrumbs
2 LARGE eggs, lightly beaten
2 cloves garlic, minced
1 stalk celery minced
1 mini red pepper, minced
2 green onions, minced
1/2 cup blue cheese or Gorgonzola cheese crumbles
FRESH ground sea salt and black pepper

Preheat oven to 350°.
For meatballs line a baking sheet with foil and lightly spray with non-stick baking spray. For muffins LIGHTLY spray muffin tin with non-stick spray.
In a large mixing bowl combine the chicken, breadcrumbs, egg, garlic, onions, celery, red pepper, cheese crumbles, salt and pepper.
Portion and shape into 18 or so meatballs.
Arrange in a single layer on your baking sheet.
For muffins divide mixture into 12 muffins. If making muffins prepare sauce before baking.
Top each muffin with a scant 1 tablespoon of sauce BEFORE baking.
Bake 12-15 minutes.

1/4 cup Frank’s original hot sauce
2 tablespoons butter, melted
1 tablespoon chopped chives

Melt butter in small saucepan.
Add hot sauce, to taste and blend well.
Pour sauce evenly over meatballs, turning to coat well.
Garnish with chives.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 27 of 2022

Happy 4th of July! It’s Independence Day! I hope you have something FUN planned for today. I also hope everyone stays safe if you are doing fireworks!

The weather has been absolutely beautiful!! I have ZERO complaints 😀

I’m really trying to take just one day at a time! I’m really happy that I have no where to go today and nothing to do that I don’t want to 🙂 We’re just going to hang out, do a little grilling and minimal cooking to make the potato salad and apple crisp for dinner.

Breakfast is my normal hot water and yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS

LAUNDRY & CLEANING I was able to get everything accomplished on Sunday so we can just relax and play today. 🙂
GROCERIES & ERRANDS I have my mammogram and a pedicure tomorrow so will try to get most errands and shopping accomplished between these 2 appointments. When I’m in town like that I would normally get a mini snack quesadilla and ice tea at Del Taco but, sadly it burnt down a few days ago in the middle of the night. 🙁 It’s so hard for me to eat out for lunch and that was one thing that agreed with me. 🙁
PAPERWORK, PHONE CALLS & PROJECTS I finished my quarterly “LIST” update that I’ve been doing along with Jean – you can find it here. Despite this being a shorter week I’m bound and determined to finish a pile on my desk that’s been getting shuffled around when other things have come to the forefront.
RECIPE RESEARCH & MENU PLANNING I’m good through July despite some last minute changes, but am starting to work on August. I had been putting off working on August, but since we’re pushing our trip to September I need to start thinking more seriously about it.

WHAT’S ON THE DVR/TV

NETFLIX We watched quite a few on this streaming channel this past week. Back Trace with Sylvester Stallone, The Man From Toronto with Woody Harrelson and Kevin Hart, The Do-Over with Adam Sandler and David Spade, The Mist based on a Stephen King story and Coin Heist
PRIME Killer Joe – not a favorite 🙁 though I love Matthew McConaughey normally.
CABLE Tried to watch Taxi Driver as I had never seen it and deleted it pretty quickly – not my kind of movie! Cooking shows, NASCAR

I’ve really been liking this Australian author Phillipa Nefri Clark and have started her Charlotte Dean Mystery Series. I’m just finishing Book #1 Deadly start and will follow up with #2 Deadly Falls. There are 5 in the series that take place over a year in time. The series is a follow up to the River’s End series I just finished.

Hubby and I took a painting class last Saturday and it wasn’t as easy as it looked like it would be! THIS IS CERTAINLY A WORK IN PROGRESS! Imagine an adirondack chair or two under the umbrella with a cooler and maybe a corona on top 😀 That was my original plan so we’re still a long ways off! I may start completely over and lose the clouds altogether!

AND A FUNNY 😀

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
DINNER	GRILLED STEAKS, POTATO SALAD & APPLE HAND PIES	CHILI CHICKEN, POTATO SALAD AND MELON BALLS	STRAWBERRY BALSAMIC CHICKEN SALAD	PAPRIKA CHICKEN & SNAP PEA SALAD	CORN/YOYO CLEAN OUT REFRIGERATOR OR YOUR ON YOUR OWN NIGHT	CHICKEN with TOMATO CREAM SAUCE, MASHED POTATOES & SALAD	BBQ PORK CHOPS, POTATO SALAD & MELON
DESSERT	GRANNY’S APPLE CRISP

CORN SALSA SALAD
GARLIC BUTTER PARSLEY CHICKEN
WINE MARINATED FROZEN GRAPES
BUFFALO CHICKEN MUFFINS or MEATBALLS

CORN SALSA SALAD

CORN SALSA SALAD serves 6-8
MARINADE
2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper

Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
Adjust seasoning to taste.
Chill until ready to serve.

SALAD
5 ears fresh corn, 1 1/2 cups
2 cups lettuce or micro greens or alfalfa sprouts (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

Boil corn 5 minutes JUST until tender.
Rinse under cool water.
Cut kernels from the cobs.
In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.

ASSEMBLY

Add to corn mixture and toss well.
Just before serving, add lettuce (if using) and sunflower seeds, tossing again to mix well.

NOTE:

If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. IF you have enough time, charring the corn on the grill before hand adds another depth of flavor 😀
Sprouts substitute well for lettuce.

TOMATO CUCUMBER SALAD

TOMATO CUCUMBER SALAD

1 cucumber, quartered lengthwise and chopped into pieces
1 LARGE box cherry or grape tomatoes, washed and halved
1/2 red onion, diced
1/2 cup FRESH chopped cilantro
1/4 cup FRESH chopped parsley
2 tablespoons avocado oil
2 tablespoons QUALITY balsamic vinegar
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper

Whisk together the oil, vinegars, salt and pepper to taste.
Toss the tomatoes, cucumbers, onions, cilantro and parsley together.
Pour vinegar mixture over top and toss together.
Chill in refrigerator for AT LEAST 2 hours before serving.

2022 LIST update

I’ve been participating with Jean over at Chit Chat with Jean to do an accomplishment list for 2022 and a word for the year. This is my 2nd quarterly update – mid year. I wondered if I would be successful? I’d say I’m doing pretty good so far.

My list for 2022 is:

Do a Happy Homemaker Monday post each and every week. This keeps me more on track and organized about my home life. Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. DONE
Do 1-2 devotionals every day. DONE, but slacking as I’m working my way through 100 Days of Grace & Gratitude – A Devotional Journal
Follow a nightly skincare regime – DONE
Complete 4 quilts – at least 1 for each quarter. 1 Christmas quilt wall hanging done almost done, 2 batik table runners in opposing colors are done and but I’m still working on one more quilt.
Finish indexing the recipes on my Food blog, Savory Kitchen Table. This is a serious work in progress that will probably take ALL year.
Finish indexing the recipes on my Life blog, Chasing MY Life. When I merged my old blogspot blogs into this single blog it duplicated many things and added an “ALL” category that I am having to eliminate one by one so it’s taking a LONG time. This is a serious work in progress that will probably take ALL year.
Make a better effort to reach out and connect with friends and family more regularly. This is a work in progress.
Learn YOGA or Pilates or both! This is a work in progress.
Take at least a 2 mile walk daily. DONE most days
Continue to downsize and declutter EVERYTHING. This is a serious work in progress that will probably take ALL year.
Clean out photo files that date back 13 years! I’m working on it, but it’s really hard. This is a serious work in progress that will probably take ALL year.
Create Shutterfly photo albums for 2021, 2019, 2018, 2017 and 2016. Yet to do 😀
Go through scrap recipe tote and eliminate all the recipes I will never try – they’re just not worth saving. DONE
Do more drawing and painting – at least one per month. I’m still working on most of these, but did complete these first 5, one of which was for a Ukranian fund raiser. And hubby and I are doing one tomorrow for a date night outing. We’ll go to the afternoon class then dinner out 😀
Focus on rewriting more recipes to work for only 2 with no leftovers. This is a work in progress, but doing REALLY well so far. It has been seriously complicated by the increase in grocery prices 🙁
Volunteer at least once a month for a community project. DONE TO DATE
Do a date weekend once a month – exploring a new place we’ve never been before. I’d like to say we’ve been really good about this, but it’s only happened 3 times so far this year 🙁 1) RICOTTA class at a local winery 2) BURGERS & BEER at a local brewery that opened a new BURGER BOMB food truck 3) Romantic dinner at a favorite Italian restaurant. 4) We spent 2 days at a resort near Lassen National Park hiking and exploring 5) We spent 2 more days at Mt. Shasta also hiking and exploring 6) hubby and I are doing one tomorrow. We’ll go to an afternoon paint class then dinner out 😀 7) We are also putting together a trip not to far from home for our anniversary in August.
Clean out old files and recycle or destroy old papers. This is still an ongoing work in progress, but I’ve made seriously good progress.
Clean out craft cabinets and donate craft parts no longer needed. DONE
Eat at least 1 piece of fruit daily. DONE
Do at least 1 random act of kindness every time I leave the house. DONE
Read 36 books. Was hoping for double, but this was a realistic goal. Since I’m already there and only halfway through the year so have high hopes of making that double number. 44 so far 1) State of Grace by Marie Force, 2) Swamp Sweets by Jana DeLeon, 3) Beside Golden Irish Fields by Ava Miles, 4) What Child Is This by Rhys Bowen, 5) Women and Children First by Gill Paul, 6) Return to Sender by Jennifer Peel, 7) The Cape May Garden by Claudia Vance, 8) South of the Buttonwood Tree by Heather Webber, 9) A Home for Unloved Orphans by Rachel Wesson and 10) All My Loving by Marie Force 11) Wild Widows by Marie Force 12) Return to Sender by Jennifer Peel 13) In Name Only by Jennifer Peel 14) Flame & Fortune by Jana DeLeon 15) The Restaurant by Pamela Kelley 16) Here, There & Everywhere by Marie Force 17) Someone Like You by Marie Force 18) Beach House Romance by Cora Seton 19) Return to Sender by Jennifer Peel 20) In Name Only by Jennifer Peel 21) Silent Partner by Jennifer Peel 22) The Wedding Charm by Susan Hatler 23) The Girl From the Channel Islands 24) Breakfast at the Honey Creek Cafe by Jodi Thomas 25) The Book of Sorrel by Jennifer Peel 26) Written in the Stars by Noelle Fox 27) The Restaurant by Pamela Kelley 28) Secrets Hidden in the Glass by Cate Beauman 29) Ordinary Grace by William Kent Krueger 30) The Woman with the Blue Star by Pan Jenoff 31) The Lost Girls by Pam Jenoff 32) The Last Bookshop in London by Madeline Martin 33) The Resistance Girl by Mandy Robotham 34) The Stationmaster’s Cottage, #1 Rivers End by Phillipa Nefri Clark 35) Accidentally Matched An Alaska Matchmaker Series by Cathryn Brown #1 36) Finally Matched An Alaska Matchmaker Series by Cathryn Brown #2 37) Hopefully Matched An Alaska Matchmaker Series by Cathryn Brown #3 38) A Fire Sparkling by Juliane Maclean 39) The Resistance Girl by Mandy Robotham 40) Jasmine Sea, #2 in the Rivers End series by Phillipa Nefri Clark 41) Palmerston House, #3 in the Rivers End series by Phillipa Nefri Clark 42) Last Known Contact by Phillipa Nefri Clark 43) The Honey Bus by Meredith May 44) Deadly Falls #1 Charlotte Dean Mysteries by Phillipa Nefri Clark

SHEET PAN SWEET & SPICY BBQ CHICKEN

SHEET PAN SWEET & SPICY BBQ CHICKEN serves 6
2 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup QUALITY honey
1/4 cup chiles in adobo sauce, chopped small
1/4 cup yellow mustard (OPTIONAL) see notes
FRESH ground sea salt and black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
12 bone in pieces of chicken (legs and thighs work best) see notes
2 cloves garlic, FINELY minced
1 bunch green onions, FINELY minced
1/4 cup avocado oil

Whisk together the ketchup(s), brown sugar, vinegar, Worcestershire sauce, honey, Chipotle peppers in sauce, mustard if using, salt, pepper, garlic salt and onion salt until well blended.
Place chicken pieces in a large ziploc bag.
Pour marinade over chicken pieces and seal tight.
Marinade in refrigerator for AT LEAST 4 hours.

Preheat oven to 350°.
Line baking sheet with heavy duty foil.
In a small bowl toss together the avocado oil and onions.
Spread the onion and oil mixture onto the foil covered baking sheet.
Remove chicken pieces from the bag and place on top of the onion oil mixture in a single layer.
Brush with marinade.Reserve remaining marinade.
Bake 45 minutes.
Brush with reserved marinade again and bake 5 minutes more.
Let rest 5-10 minutes.

NOTES:

I’m deathly allergic to mustard so I substitute a jalapeno ketchup that works quite well 😀
Boneless, skinless pieces can be substituted, BUT be sure to adjust the cooking time accordingly! And I cover them for the first half of time with aluminum foil.
This recipe adapts to the grill quite easily also!

TEX MEX BACON CHEESEBURGER CASSEROLE

This is the ultimate cheeseburger experience FULL of your favorite flavors from a standard cheeseburger with a TEX-MEX flair, WITHOUT the carbs from the bun AND is gluten free!!

TEX MEX BACON CHEESEBURGER CASSEROLE

1 pound ground round
1 bunch green onions, sliced and separated
2 cloves garlic, minced
2 tablespoons Pampered Chef taco seasoning
1/2 pound bacon, diced, cooked and crumbled
4 LARGE eggs
FRESH ground sea salt and black pepper
1/2 cup heavy cream
1 LARGE can green chiles, drained WELL OR 1 can original ROTEL, drained WELL
1/3-1/2 cup der Weinerschitzel chili OPTIONAL
1 1/2 cups SHARP grated cheddar cheese
Mexican sour cream
Salsa

Spray 9×9 baking dish with non-stick spray.
Preheat oven to 350°.
Add beef and onion whites to a large skillet over medium-high heat, browning 5-7 minutes until crumbly and cooked through.
Sprinkle with taco seasoning.
Add garlic, stirring a minute more until fragrant.
Drain off excess grease.
Fold in bacon pieces, rotel tomatoes or green chiles and chili if using. Set aside to cool.
Whisk together the eggs, heavy cream and FRESH ground salt and pepper in a large mixing bowl.
Add half the cheese.
Fold cooled meat mixture into the egg mixture, blending well.
Spread into prepared baking dish.
Top with remaining cheese.
Bake 35-40 minutes or until top is golden.
Garnish as desired with green onion tops and ENJOY!
Add a dollop of salsa or sour cream for an added OOMPH!

NOTES:

ANY creamy non-bean chili can be substituted.
This recipes double or even triples easily for a crowd.