Red Hot Chicken, Mashed Potato + Cheese Cups

So the other day, I was treated to a gorgeous stoneware le creuset deviled egg platter – BUT I’m not much of a deviled egg fan. SO I decided to get those creative juices flowing – and sometimes when that happens, magic follows!

I wanted to use my fancy new egg platter, but I didn’t want to use eggs. So I looked in my fridge, saw what I had to work with and went to work!

trio

I started off with a crust I had in the fridge. I was going to use it to make a quiche, but thought this would be more fun. I searched around for something that I could use to get the shape of the eggs on the tray and found a mini butter dish that did the trick!

shape

Now – what’s going in here?

The answer is pretty much anything!

iq

I decided before then to cook 2 chicken breasts in the oven, seasoned with salt and pepper – I baked them at 350* for 25 minutes. Earlier I had also baked 2 potatoes in the oven for 50 minutes at 400*, seasoned them with salt and pepper and then mashed them with some butter and milk and set aside. pre oven

I mixed the chicken and potato together, added in 1/2 of a sliced red pepper and 1/4 of an onion. I also then seasoned everything with Frank’s Red Hot, because it’s the bomb. dot. com.

I didn’t put too much in because I wanted to share with the littles and didn’t want to knock their socks off too much, but I did a good drizzle. If the littles weren’t involved I would have put more, but it definitely gave it flavor!

cups

Topped it all off with a sprinkling of cheese for good measure and into the oven at 350* for about 15 minutes it went.

Everything heated up and the cheese melted so then you are pretty much good to go!

cruset

I topped it all off with some Stonyfield greek yogurt for some cooling taste as well as a pinch of green onions for another little kick. We had neighbors over when I made these and it was the perfect little appetizer treat to put out for everyone to enjoy – and these got a great response!

le

I loved making these as much as I loved eating these. When you plan ahead with the potatoes and chicken, it made the prep pretty minimal – but really the opportunities to really make this little cup your own with whatever protein, vegetable and seasoning or sauce that you want! Yum!

yum

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What’s the best thing you’ve made lately?

Please share!

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iq123

Thank you Stonyfield, Le Creuset, and KitchenIQ for sponsoring today’s recipe.

As always, all opinions are my own.

stonyfield

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1 Comment

  • Reply Katie July 29, 2016 at 9:52 am

    Oh this is a genius way to use an egg platter. They look and sound so good! Must try soon!

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