Instant Pot Crack Chicken

We are going on our cruise tomorrow!!!!!!!

I am ridiculously excited. I’ve researched the ship and ports we are going to, I’ve joined FB groups to get get tips, and I’ve made lists, and I’ve packed and packed again. And I know I will still forget something! ha!

I think that is just the way it is when you are traveling, especially when you are traveling with kids. You can never pack enough when you have kids.


In order to help clear out our fridge before being gone for almost a week, I made Crack Chicken in our Instant Pot yesterday.

It lives up to it’s name. I’m addicted to to this dang chicken. I’ve made it far too often since getting the Instant Pot. I only “complain” about that as it’s not the lightest of dishes… hello cream cheese, cheddar cheese,  and bacon.

But it’s worth it. I swear.

You can easily double this recipe, which is great for when you need to feed a crowd. It’s great for a pot luck or for a party… think Super Bowl!!! (Fly Eagles Fly!!!)

Talk to ya when we’re back from the cruise. In the mean time, enjoy some addicting chicken!

Instant Pot Crack Chicken

Makes 6 Servings


  • 1/2 pound of bacon, cut into 1/4″ wide pieces
  • 2 pounds boneless skinless chicken breast, trimmed
  • 1 packet ranch seasoning
  • 8 oz cream cheese, can use light cream cheese too
  • 2/3 Cup water
  • 1 Cup shredded cheddar cheese
  • salt and pepper


  1. In a medium skillet, cook the bacon until crisp. Remove to a paper towel lined plate, set aside.
  2. In the pot of a pressure cooker, add the chicken, then cream cheese, and then  the packet of ranch seasoning over the top.
  3. Add the water.
  4. Place your Instant Pot on Manual high pressure for 15 minutes. Do a quick release. Turn to the keep warm setting.
  5. Shred the chicken in the pot using forks.
  6. Add the cheese and bacon, stir to combine. Add salt and pepper to taste.
  7. Serve as a sandwich, dip, over rice or noodles.


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Southern Charmer Sliders

Behold! The best slider ever!

I know that is a bold statement but I’m pretty sure that you would agree.

It’s the kind of food that when you eat you do a little shimmy. You know what I am talking about.

When Kita at Girl Carnivore posted about hosting Burger Month again I knew that I needed to sign up again and make an epic burger.

So here goes…


Pimento Cheese,

and Fried Green Tomato

Topped Beef Burger on a Jalapeno Sweet Roll.

It’s a real Southern Charmer!

Autumn and I went Tomato picking recently and I snagged a few green tomatoes to play around with. I was mainly thinking I would make some BLTs, but then I started to think about how I could use the fried green tomato on a burger.

So it went from there. Fried green tomato on a burger. And of course I should keep the bacon. What else is southern? Ahhh, pimento cheese! So my burger was topped. When I was shopping for it I spotted the King’s Hawaiian Sweet Rolls. Oooo, making sliders could be fun! And then I saw their Hawaiian Sweet Jalapeño Rolls and I knew it was SO ON!


The process to make the burgers is rather simple, and the fact that I used my new Anolon Double Burner Griddle made the process even easier. I only dirtied that 1 pan for the whole cooking process as I cooked the bacon, then the green tomatoes and the burger patties on there. So easy! And it has a spout too so it made clean up a breeze as I just needed to pour off the drippings and give the griddle a quick wash.

I hope that you will give these a try for your next (indoor) grilling adventure.

Southern Charmer Sliders

Makes 12 sliders


For the Burger

  • 1 pound of ground beef (I suggest 80/20)
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon yellow mustard
  • 1/2 teaspoon black pepper
  • 6 slices of bacon, cut in half
  • 2 ounces arugula
  • 1 package of Hawaiian Sweet Jalapeño Rolls (King’s Hawaiian)

For the Pimento Cheese

  • 1 Cup Mayonnaise (Hellman’s)
  • 8 ounces of shredded cheddar cheese
  • 2 Tablespoons diced pimentos, drained
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper to taste

For the Fried Green Tomatoes

  • 3-4 small green tomatoes, cut into 1/4″ thick slices
  • 1 egg beaten with 2 Tablespoons water
  • 1 Cup seasoned bread crumbs


  1. In a large bowl, mix together the ground beef with the Worcestershire Sauce, yellow mustard, and black pepper. Form 12 small patties, set aside.
  2. For the pimento cheese, mix together all of the ingredients. Set aside.
  3. Cook the bacon over medium heat on the flat size of the griddle. Remove to a paper towel lined plate. Leave grease on the griddle.
  4. Prepare the fried green tomatoes, dip in the egg, breadcrumbs, back in the egg, and then back in the bread crumbs. Cook over medium heat on the griddle where the bacon had cooked.
  5. In batches, add the burger patties to the grill and cook until medium- rare/medium.
  6. To assemble, spread a heaping tablespoon of the pimento cheese on the bottom half of the bun. Then add a few leaves of arugula, the burger patty, a slice of fried green tomato then a piece of bacon, before topping it off with the top half of the bun.


Welcome to Girl Carnivore's Annual Burger Month

Don’t Forget to Enter the Big, Huge, Mega Giveaway by 6/5!



Check out my previous Burger Month posts!

2016 – The Mega Goat Cheese and Slow Roasted Tomato Topped Burger

2015 – Bacon Jalapeno Popper Cheeseburger

2014 – Nacho Cheeseburger

Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze


We had our first big boo boo with Autumn this weekend. Poor thing!

After a busy Saturday, I was wrapping things up with a trip to the grocery store. I had just gotten back when the princess requested some water. I brought her up a cup which was not acceptable, she wanted a bottle. Umm no, you’re 3. You can drink it out of the cup. She threw herself on the floor in a fit because I said I wasn’t going back down to bring her back up a bottle.


Now, she doesn’t normally throw herself into such fits, but she threw up on Thursday night, Friday night, and Saturday morning so she wasn’t feeling 100% like herself. So maybe I should have cut her some slack but I still had groceries to unpack and water is water in any cup, so chill.

Price went to comfort her but his hands were full with the carpet cleaner since he had just shampooed the rugs (I mentioned the throw up, right?). So we ended up with one of those moments when 2 people lean in at the same time and collide. She made contact with the carpet cleaner and BAM! tooth through the lip and lots of blood.


Thankfully, it stopped bleeding in just a few minutes and didn’t do any real damage that some kids Advil, ice, and cuddles couldn’t fix. And it’s just about completely healed at this point. She still has this (cute) puffy lip and puffy cheek. It makes me want to kiss it 1,000x times a day.


Anyway, these Cinnamon rolls are a diet buster. And I’m not sorry about it.

I think that if you are going to treat yourself then you should treat yourself. These are not a daily thing, or even weekly thing. Trust me. Don’t totally up the calories!!! Dear lord…

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But it’s fun for a treat since they are nice soft cinnamon rolls that are stuffed full of chocolate and bacon. The finishing touch is the brown sugar glaze.

I suggest cutting up the bacon with a scissor prior to cooking it. I find that produces evenly cooked bacon that is sized nicely.

If you don’t have mini chocolate chips on hand then finely chop up some chocolate bars instead.

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All that matters is that there is bacon and chocolate in them. That is all that matters in life. For real. This is fact.

Shoot, enjoy them. You only live once.


Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze

Makes 12 large cinnamon rolls


For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup melted butter
  • 1/2 Cup brown sugar
  • 2 Tablespoons cinnamon
  • 1 Cup (6 ounces) mini chocolate chips
  • 8 ounce of bacon

For the glaze

  • 1/2 Cup butter
  • 1/2 Cup brown sugar
  • 1/4 Cup milk


  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. While the dough is rising, cut the bacon into very small pieces and cook. Drain well and set aside.
  6. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  7. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough. Then sprinkle with the cinnamon, brown sugar, chocolate chips, and the bacon.
  8. Roll towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  9. Bake for 25-30 minutes or until golden brown.
  10. When the rolls are done, make the sauce by combining all of the ingredients in a small pot over medium-high heat. Mix often while you bring it to a boil. Let boil for 2 minutes. Drizzle all over the cinnamon rolls. Enjoy!



Cheesy, Bacon, Tomato, and Spinach Strata

Cheesy, Bacon, Tomato, and Spinach Strata

I can’t wait for Halloween!!!!!

I picked up a mermaid costume at Target this past weekend for our trick-or-treating. I even grabbed a red wing so when I put it on Autumn called me “Mommy Ariel” over and over again. My life is complete now.

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Autumn is going to go as Doc McStuffins. She is super excited about it. We are all ready with her costume and her Stuffy.

She doesn’t really understand what Halloween is yet but she heard that candy is involved so she excited, even with the decorations in the neighbors’ yards that scare her a bit.

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And I’m excited to share with you this flavor packed strata.

Do you know what a strata is?

It’s a breakfast or brunch casserole that is made with bread, eggs, cheese, meat, and veggies. There are so many variations that the possibilities are nearly endless.

I put in cheddar, bacon, tomatoes, and fresh spinach. I just love the sharpness from the cheese, the sweetness from the burst tomatoes, and the fresh flavor from the spinach.

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Guess what guys, if you can remember the numbers 2 and 8 you can make this awesome breakfast! Yes!

Everything is in the quantity of 2 or 8… 2 Cups, 8 ounces, etc. It’s so simple!

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Yes, I know the spinach on top looks a bit meh, but it’s still delish. If you want to avoid that then mix together everything but the spinach, then layer half the moistened bread mixture to the dish, add the cooked spinach, and then top off with the rest of the bread mixtures. Problem solved.


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Get ready for a great breakfast!

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Cheesy, Bacon, Tomato, and Spinach Strata

Makes 8 servings


  • 8 ounces of french bread
  • 8 ounces of thick cut bacon, cut into 1/2″ pieces
  • 8 eggs
  • 2 Cups whole milk
  • 2 Cups grape tomatoes
  • 8 ounces fresh spinach
  • 2 Cups freshly grated cheddar cheese, I suggest Kerrygold’s Reserve Cheddar
  • 1/2 teaspoon each of salt and pepper


  1. Preheat oven to 350 degrees. Butter the bottom and sides of a casserole dish, set aside.
  2. Cut the bread into 1/2″ Cubes. Set aside in a very large bowl.
  3. Over medium heat, cook the bacon in a skillet. Stir occasionally until bacon is crisp. Remove with a slotted spoon to a paper towel lined plate. Leave 1 Tablespoon of fat in the skillet.
  4. Add the grape tomatoes to the skillet. Cook until just bursting.
  5. Add 1/2 the spinach, cook until wilted. Add the rest of the spinach and cook until wilted. Set aside to cool a bit.
  6. Beat together the eggs and milk. Add the salt and pepper.
  7. Add the bacon, tomato, and spinach to the bread, mix well. Add the cheese and egg mixture, mix well making sure all the bread is
  8. Transfer the mixture into the casserole dish. Cover and refrigerate for up to 12 hours. Remove from the refrigerator for at least 45 minutes prior to baking to come up to room temperature (this helps with even cooking).
  9. Bake uncovered until puffed, golden brown, and cooked through, about 45-50 minutes. Let stand at least 5 minutes before serving.


Bacon Feta Guacamole

 Bacon Feta Guacamole

Disney World whooped our butts!

We hit 3 of 4 parks and walked just under 23 miles as we walked from attraction to attraction from Saturday afternoon to Monday night. It was so much fun getting to visit Disney for our honeymoon/1 year wedding anniversary celebration.

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It was so great getting to visit Disney without Autumn. I know that sounds weird since Disney is made for families but it gave us some good ‘us time’ to enjoy the rides Autumn is too small to go on. Plus, it allowed us to scout out things prior to having a feisty 2 1/2 year old with us.

Now we know what it’s like getting to and from the resorts, through security, the layout of the parks, and what so us our 3 Fast Pass + reservations on.

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Disney is such a fantastic place. We can’t wait to get back there and to bring Autumn with us so she gets to overdose on Mickey and Minnie. She loves Mickey and this clubhouse gang so we hope she is excited seeing them and not freaked out like how she was in December when she saw them dressed up in Times Square. ha!

Autumn is free until she turns 3 in November so we will be sure to bring her soon!

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Anyway, on to the important stuff.. Bacon Feta Guacamole!!!

I think that this might be the best guacamole I’ve ever made. Hot damn.

I was inspired by Amanda’s Avocado Feta Salsa when I made this. I love feta so much so I wanted to give adding it to guac a try to just jazz that up. And  then I realized we had bacon, so I decided to add that in. Naturally.

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It’s a great combination of the creamy avocado with the crunchy bacon. And the saltiness of the feta ties it all together.

If you love guacamole and you love yourself then you need to make this guac. Treat yourself. It’s epic.

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Bacon Feta Guacamole

Makes 4-6 servings


  • 1/4 pound of bacon
  • 2-3 plum tomatoes
  • 3 avocados
  • 1/2 medium red onion, diced
  • small handful of cilantro, diced
  • 1/2 a jalapeno, minced, optional
  • juice of 2 limes
  • salt and pepper


  1. Cut the strips of bacon into 1/2″ wide pieces. Cook over medium-low heat until just crisp. Place on pieces of paper towel to remove excess fat. Let cook.
  2. While the bacon is cooking, prepare the tomatoes. Remove the seeds and then dice, place in a large bowl.
  3. Halve the avocados, remove the pits, score vertically, then horizontally so create small pieces. Scoop out the avocado with a large spoon. Add to the tomatoes.
  4. Add the cooled bacon, red onion, cilantro, jalapeno, feta, and lime juice. Gently mix well to combine. Add salt and pepper to taste.

Inspired by Fake Ginger