My favorite part of Mrs. Stokes videos is when she showed how she put the plates together. I can picture her bringing the plate into Mr. Bucky and them sitting together enjoying their meal together. I feel so fortunate that she let us into their lives and that we have the videos to watch even though they both have passed away. ❤️
Phyllis the Lord has laid you and Mr Buckey on my heart lately. I don't know what you are going through but I want you to know I'm praying for you! These times are growing harder for those true uncompromised Christians of us. God sees and God knows! And he will be with us all until his return. I enjoy your post And take great comfort from them! You are an excellent listener and you make us feel as though I know you! Your wisdom and careing heart are such a comfort to me in these wicked times! God bless you both and meet your every need in Jesus name!
This looks fabulous, Mrs. Stokes. I might have to make this after church tomorrow. It’s past bedtime right now, but I’m tempted to make it tonight, lol... When you become a widow, you do things much differently than you used to. Thanks for taking the time to share your cooking talents with us. I could listen to your soothing voice for hours. God bless you and your loved ones, Jo
I love your demeanor, your voice, your meals, Mr. Buckey and more. I'm not very wealthy nor healthy and I love your simple meals with the gigantic taste! You're from SC. My family is from NC. And you remind me of my Aunts and the way my Grandmother used to cook. I am praying that you remain healthy and God's light shine on both of you. Blessings, Hugs, and Cool Breezes always, Sheila
I have the same trouble with tough chicken breasts here lately. I have found that washing then drying the breast and placing them between two pieces of plastic wrap and then taking a whacked at them with the flat side of my meat mallet until they are about a half of an inch thin really tenderizes them up. My daughter will only eat the breast so I discovered this out of necessity really. We will be trying this recipe soon! Thanks for sharing!
Reminds me of a appetizer I use to get at a restaurant long ago. I never could figure out the crust but now that I have seen your recipe, I am pretty sure it was Pie Crust!! The waitress would not tell me the "secret" crust but she did say they used frozen cream spinach on top with sprinkle of artichoke hearts, garlic and Monterey Jack cheese . Thanks for all of your great recipes!
In 34 years of marriage, it never occurred to me to use pie crusts this way. Thank you, ma'am! By the way, lately we're having a heck of a time with tough, rubbery chicken breast, too.
I don’t think I’ve ever seen you cook anything that *doesn’t* look delicious. Which is to say that you are an *amazing* cook! Love learning from you. Hope you, Mr. Bucky, and pups have a sunny, wonderful weekend.🌸☀️🌸
I had been wondering if all was well, too. I googled Phyllis Stokes most recent video. I thought maybe i had missed something along the way. Thankful all is well. Miss Phyllis, have you noticed you have quite a following and to many of us y'all are like family. So pleasant to be able to sit down, watch and listen to your videos. Thanks for all you do for us, your avid followers.
Very happy to hear in other comments below that you are doing well and working in your yard for past two weeks. Seems like it would be very hot these days doing yardwork. Hope you are finding good ways to stay cool and hydrated. :)
Phyllis, I just discovered your videos. I love your patient way of showing how to make things and there is something comforting about watching you cook. Thank you for creating these videos.
I’ve been binge watching all these old videos lately...so heavy on my heart all that’s changed you for in just 1 year. Time goes by much too fast. If you happen upon this comment, please know how often I think of you & pray for you...xoxo♥️
I wrote this recipe in my book today and called it your suggestion - Philly chicken flat bread - I thank GOD for finding her butam sad that she’s not here any longer. THAT was a SHOCK
Miss Phyllis, thank you for a clever, delicious recipe! Love how quick it is! In the Instant Pot, I cook a whole chicken (little under 5 lb.) for 30 minutes on a trivet with 2 cups chicken broth. Using math, 5.5 x whatever the weight of the chicken. NPR 10, and then QPR (quick pressure release). Freeze boned chicken in portions and freeze the gelatin broth in portions, too.
Chicken on a Crust Specialty! Looks so good. I can hear a clock ticking in the background and it sounds like one my grandmother use to have in her kitchen. I surely miss her and the time we spent together cooking in her kitchen. Have a great weekend. Thank you for another video 😚
Hi miss Phyllis 😘, can’t wait to get ingredients to make this!! I use a cast iron fry pan to. T was my moms from many years ago. Miss Phyllis, keep this yummy recipes coming, they are great👍💕
Miss Phyllis is my fav you tuber also. Im in a new relationship and hes a southern guy. Im up here in Washington state so Miss Phyliss is helping me to learn to cook for him. Thanks Miss Phylliss much love
Hi Ms Phyllis! Thanks for another idea for a quick & easy meal! I'm going to try this for dinner tomorrow night using some rotisserie chicken I had leftover. Excellent choices for salad & dessert too. Thanks for another video, Ms Phyllis!
Reminds me of a *Cracker Crust Pizza!!* That looks SO delicious, to say the least. I think y'all must really like the lime jello desserts, as much as I do! Definitely one of my all time favorites. *Have a beautiful weekend, Phyllis.*
I noticed your reply about working in your yard. I would love to see a video of what it looks like now. I know y’all have been working hard in it and I bet it’s looking good. Much love to you and Mr Bucky and the “boys”. Don’t get too hot. 🧡
Looks so good, didn't have pie crust so used puff pastry from the freezer. I now brine chicken breasts and they turn out moist and tender every time. 30 min to 2 hours in the brine. grill broil or pan fry is best. Also chicken breast is not made more tender cooking them longer in the pressure cooker. Least amount of time is best for breasts in Instant pot or other pressure cooker. Love all your new ideas for dinner!!!!!
Hi Phillis and Mr. Bucky, I came across you’re channel last week and have been watching ever since. I watched you making your recipe for fudge. . I learned to make fudge like that from my Mother who used 2 cups of sugar. She added the butter and she added peanut butter at the end before beating. She never measured the ingredients. I have used buttermilk in peanut butter fudge but not cocoa fudge I will be making your recipe soon. (maybe today). I have a little Hershey’s cookbook that I ordered from them In 1979. I t has the fudge recipe and so many more. Keep up the good work and Gods Blessing on both of you. Diane Franklin
I like that you are putting the shredded cheese on the hot crust first. I was watching the previous video wondering why you didn't do this. Having the cheese glue down the ingredients is very clever too. Cheese on top is a given. So tasty!
That really looks yummy. I enjoy watching ur videos. You remind me of my sweet Momma, she could make the best meals out of nothing. I would look in the frig and say theres nothing in here. She would come in a pull out 3 or 4 things and make whole supper.
I love Mexican food. This looks like some sort of taco. So good!!! Love your meals. Thank you so much. Love and happiness to you, Mr. Bucky, Steely and Sunny.
Phyllis, my husband and I have been obsessed with your pie crust recipes and we have enjoyed them so much! I noticed that they are made with lard which accounts for their great flavor. As far as the chicken, I started using a brine on my chicken breasts and pork a few years ago and it makes a HUGE difference. We prefer the taste and texture of white meat. I use 4 cups of cold water and dissolve 1/4 cup salt in it (I mix it in a bowl then pour it into a gallon zip lock bag). I brine them for at least 4 hours and they are ALWAYS tender and moist. I also invested in a probe thermometer and I cook chicken to 155 degrees then let it sit about 10 minutes and 140 degrees for pork. It's wonderful every time. I think Pillsbury needs to cut you a check because I know you have increased their sales with your videos! (BTW, we call all the pie crust creations Phizzas - Phyllis+pizza)
Hi Ms Phyllis. I so enjoy your videoes and the peace that goes along with them. Got an idea moment when I saw you break up the garlic powder. We of the old school always added rice to our salt shakers for keeping it dry. Maybe will work here too. Blessings on you and Mr Bucky from a sister in the Lord. 🤗
Yummy, pour some ranch dressing on top probably taste good, reminds me chicken ranch flavor pizza that I tried from Domino's. Have a great day and weekend Ms. Stokes. It's Friday here in Guam.
I agree with MO. A local tavern makes flat bread pizzas and they look just like this. Can't wait to try to make one. BTW, pounding the chicken may tenderize it.
i love your channel! thanks for sharing... i use a salad shooter to shred my cheese with and its wonderful . takes no time and dishwasher safe for clean up.
Gezzzz Phyllis, that looks so dang good & easy. Think I’m making tomorrow. As usual love ya bunches girlfriend. Thinking bout ya n really praying things are going well with treatments. Take care n know u r certainly not alone. U have a Hugh family out here that’s calling on the Man upstairs to get our best friend through these bad times. Hugs 🥰😍❤️❤️❤️
Hello Phyllis, love you and your food i use your recipes all the time. thank you for sharing with us. just wanted to share something i found on another u-tube show she puts a little lemon and honey on her chicken and lets it set in the frig for a little while before cooking works great to help make chicken more tender also a little salt, pepper and onion powder if you want God Bless
Hi Phyllis , Love your site !. You always have great ideas for dinner , lunch , breakfast . Your my go to site when I need ideas for cooking for the week . I also like to cook my meals and freeze the extras for another meal . Or make another meal out of the leftovers . I always say fresh is best . I love the farmers markets ! . There awesome ! . What do you cook on sundays after church do you do a big Sunday dinner? . I love to cook like you do . Creamed chicken and vegetables on fresh pizza dough . How’s that? . Looks delicious ! . I am trying your smoothies they look really good hope they work ? . Thank you for bringing us so many wonderful dishes to try you make them look so easy ! . Have a blessed day . 😊👍👌Sharon chew and family
I must comment on this I am loving every one of these videos that you're giving out I love the working Family Video and I love this pie crust stuff loving it all hope you and your family are doing well and your husband Mr God bless you both🙏
Hi mrs. Phyllis, I love your recipes I watch your videos back to back , you were talking about chicken breast that you cooked it for 40 minutes, from what I have heard is that the more you cook the chicken breast the harder they become. So cut it in small pieces and cook it for 10-15 minutes , I hope this helps.
Thank you for this wonderful recipe, Miss Phyllis! I might sub spinach for the pepper because my kids pick them out of everything, but I bet that will work as well, keeping everything else the same. Looks yummy (or "yummers", as the kids would say)!
I get the chicken breast at walmart in the yellow trays. I cut away the hard fatty bits then slice them down the middle. I then salt and pepper them and fry them in a small amount of vegetable oil, then bake them at 400 degrees for 30 minutes or until they reach 165 degrees internally and have never had tough chicken breast.
Missing you guys!! But you are together in heaven! She has a lot of really cool gadgets in her kitchen,love her lots and pans,says that she is very serious about cooking good food
Hello, Phyllis, I think the secret with chicken breast is to cook it just a little while. I braise a chicken breast in stock (for diet days) for just 20 mins (regular method)on a medium heat for a good sized breast and leave it in the stock until the meal. It is always cooked through and juicy and tender. Pressure cookers and Instant pots seem to be too harsh for such a lean piece of meat as the chicken breast. However, we are in different countries so I couldn't vouch for US chicken although my sis-in-law swore by Perdu chicken when she lived there
Missing this dear woman. What a wonderful legacy she left. Her sweet spirit touched thousands of people. What a ministry she and Mr Bucky had.
My favorite part of Mrs. Stokes videos is when she showed how she put the plates together. I can picture her bringing the plate into Mr. Bucky and them sitting together enjoying their meal together. I feel so fortunate that she let us into their lives and that we have the videos to watch even though they both have passed away. ❤️
“And here we have our tea…” 😁 🍴
Phyllis the Lord has laid you and Mr Buckey on my heart lately. I don't know what you are going through but I want you to know I'm praying for you! These times are growing harder for those true uncompromised Christians of us. God sees and God knows! And he will be with us all until his return. I enjoy your post And take great comfort from them! You are an excellent listener and you make us feel as though I know you! Your wisdom and careing heart are such a comfort to me in these wicked times! God bless you both and meet your every need in Jesus name!
Thank you. We are preparing our house and yard to put it on the market just as soon as we finish all that needs to be done.
Thank you for praying, sister Vicki Duggan. Now in 2020 we know why the Lord laid beloved Miss Phyllis & Mr. Bucky so preciously on your heart.
Binge watching Phyllis after hearing of her death. My heart is aching.
oh no... I didnt know, I have been watching all her video's, love her & Mr Bucky, May she rest in Paradise with our Lord & Savior!
Watching Miss Phyllis, I miss her so much! 😞
Same... I went and made her 1950s jello cream cheese dessert today.
We lost a real gem.
@@franceswitham8214 yes we did.
This looks fabulous, Mrs. Stokes. I might have to make this after church tomorrow. It’s past bedtime right now, but I’m tempted to make it tonight, lol... When you become a widow, you do things much differently than you used to. Thanks for taking the time to share your cooking talents with us. I could listen to your soothing voice for hours. God bless you and your loved ones, Jo
I love your demeanor, your voice, your meals, Mr. Buckey and more. I'm not very wealthy nor healthy and I love your simple meals with the gigantic taste! You're from SC. My family is from NC. And you remind me of my Aunts and the way my Grandmother used to cook. I am praying that you remain healthy and God's light shine on both of you. Blessings, Hugs, and Cool Breezes always, Sheila
I have the same trouble with tough chicken breasts here lately. I have found that washing then drying the breast and placing them between two pieces of plastic wrap and then taking a whacked at them with the flat side of my meat mallet until they are about a half of an inch thin really tenderizes them up. My daughter will only eat the breast so I discovered this out of necessity really. We will be trying this recipe soon! Thanks for sharing!
Phyllis your recipes are always a big hit at our house!
I grew up on good home cooking that is why I love your cooking videos, brings back so many good memories,. Thanks so much
Mrs Phyllis I ABSOLUTELY LOVE YOUR AMAZING RECIPIES, THANKS SO MUCH FOR SHARING.
Reminds me of a appetizer I use to get at a restaurant long ago. I never could figure out the crust but now that I have seen your recipe, I am pretty sure it was Pie Crust!! The waitress would not tell me the "secret" crust but she did say they used frozen cream spinach on top with sprinkle of artichoke hearts, garlic and Monterey Jack cheese . Thanks for all of your great recipes!
I just love her. So glad she made so many videos.
I'm having this for supper tonight! I am very excited!
I've never made an open faced pie before!!!
In 34 years of marriage, it never occurred to me to use pie crusts this way. Thank you, ma'am!
By the way, lately we're having a heck of a time with tough, rubbery chicken breast, too.
I don’t think I’ve ever seen you cook anything that *doesn’t* look delicious. Which is to say that you are an *amazing* cook! Love learning from you. Hope you, Mr. Bucky, and pups have a sunny, wonderful weekend.🌸☀️🌸
Just saw your video that our sick ! Will keep you in my prayers every night , God Bless you , it will all be fine ,
I had been wondering if all was well, too. I googled Phyllis Stokes most recent video. I thought maybe i had missed something along the way. Thankful all is well. Miss Phyllis, have you noticed you have quite a following and to many of us y'all are like family. So pleasant to be able to sit down, watch and listen to your videos. Thanks for all you do for us, your avid followers.
Very happy to hear in other comments below that you are doing well and working in your yard for past two weeks. Seems like it would be very hot these days doing yardwork. Hope you are finding good ways to stay cool and hydrated. :)
What a great idea for a quick meal, I just love this! Blessings sweetie! Hugs to the pups, and Mr. B! ♥️☺️🕊🙏🌞
Phyllis, I just discovered your videos. I love your patient way of showing how to make things and there is something comforting about watching you cook. Thank you for creating these videos.
I’ve been binge watching all these old videos lately...so heavy on my heart all that’s changed you for in just 1 year.
Time goes by much too fast. If you happen upon this comment, please know how often I think of you & pray for you...xoxo♥️
Philly Chicken Flat Bread?
Jokerz 79 👏🏾👏🏾LUV IT!
I wrote this recipe in my book today and called it your suggestion - Philly chicken flat bread - I thank GOD for finding her butam sad that she’s not here any longer. THAT was a SHOCK
Hello Mrs. Phyllis, I’m new to your channel! Been watching all of your videos! I just Love you! 😘
Miss Phyllis, you are a God-sent blessing! 😊
Prayers answered that you both are fine!😇 Looking forward to your return and yummy videos 🤗
Instead of chicken 'pot pie'.....you have a chicken 'pan pie'. This looks good, Phyllis.
Miss Phyllis, thank you for a clever, delicious recipe! Love how quick it is! In the Instant Pot, I cook a whole chicken (little under 5 lb.) for 30 minutes on a trivet with 2 cups chicken broth. Using math, 5.5 x whatever the weight of the chicken. NPR 10, and then QPR (quick pressure release). Freeze boned chicken in portions and freeze the gelatin broth in portions, too.
I just LOVE your channel Miss Phyllis!!!!!!!! You and Mr. Bucky are so very lovely!! Thank you both for sharing yourselves with all of us!!!
PHYLLIS do you have these (all) recipes published for us to buy?
Chicken on a Crust Specialty! Looks so good. I can hear a clock ticking in the background and it sounds like one my grandmother use to have in her kitchen. I surely miss her and the time we spent together cooking in her kitchen. Have a great weekend. Thank you for another video 😚
Wow the pizza looked delicious and it gave me great ideas for pizza combinations for my son using pepperoni thank you Phyllis !😊👍🎉❣️
Was worried about you miss Phyllis & Mr Bucky...glad to hear y'all are ok and working in the yard...miss yall...yall take good care of yourselves..
So glad y’all are doing good have been worried and having withdrawals from not seeing your videos. God bless you both and your fur babies!
Savory chicken/beef pastry sounds like a good name to me. I love the idea of using a pie crust for a meal so thank you for that.
Where are you? Hope that you and Mr Buckey are okay? I’m going through withdrawals not seeing my FAVORITE You tuber!
MMM16 I was wondering the same thing, I hope all is well.
Will be back on Monday, we've been working in the yard for two weeks.
Another meal that looks so delicious! Thanks so much for sharing! Miss seeing the fur-babies!
Hi miss Phyllis 😘, can’t wait to get ingredients to make this!! I use a cast iron fry pan to. T was my moms from many years ago. Miss Phyllis, keep this yummy recipes coming, they are great👍💕
Another wonderful receipe thank you so much you have help me so much with these wonderful receipes.
Miss Phyllis is my fav you tuber also. Im in a new relationship and hes a southern guy. Im up here in Washington state so Miss Phyliss is helping me to learn to cook for him. Thanks Miss Phylliss much love
Hi Ms Phyllis! Thanks for another idea for a quick & easy meal! I'm going to try this for dinner tomorrow night using some rotisserie chicken I had leftover. Excellent choices for salad & dessert too. Thanks for another video, Ms Phyllis!
Revisiting my dear, dear, friend
You are my favorite person to watch on TH-cam. I absolutely love you and Mr. Bucky. I live in SC as well. I'm from Murrells Inlet :)
Perdue is my favorite chicken too..very tender and this dish looks scrumptious!
Reminds me of a *Cracker Crust Pizza!!* That looks SO delicious, to say the least. I think y'all must really like the lime jello desserts, as much as I do! Definitely one of my all time favorites. *Have a beautiful weekend, Phyllis.*
Agree with you about chicken breasts. We are now purchasing chicken thighs and enjoying the tender, delicious taste. No more chicken breasts for us.
Steroid chicken is the worst.
I noticed your reply about working in your yard. I would love to see a video of what it looks like now. I know y’all have been working hard in it and I bet it’s looking good. Much love to you and Mr Bucky and the “boys”. Don’t get too hot. 🧡
Phyllis, you made everything special!!❤️
Looks so good, didn't have pie crust so used puff pastry from the freezer. I now brine chicken breasts and they turn out moist and tender every time. 30 min to 2 hours in the brine. grill broil or pan fry is best. Also chicken breast is not made more tender cooking them longer in the pressure cooker. Least amount of time is best for breasts in Instant pot or other pressure cooker. Love all your new ideas for dinner!!!!!
That looks GOOD & easy to make ... i just might be brave enough to make it... thank you for the recipe.
Hi Phillis and Mr. Bucky, I came across you’re channel
last week and have been watching ever since. I watched you making your recipe for fudge. . I learned to make fudge like that from my Mother who used 2 cups of sugar. She added the butter and she added peanut butter at the end before beating. She never measured the ingredients. I have used buttermilk in peanut butter fudge but not cocoa fudge I will be making your recipe soon. (maybe today). I have a little Hershey’s cookbook that I ordered from them In 1979. I t has the fudge recipe and so many more.
Keep up the good work and Gods Blessing on both of you.
Diane Franklin
I like that you are putting the shredded cheese on the hot crust first. I was watching the previous video wondering why you didn't do this. Having the cheese glue down the ingredients is very clever too. Cheese on top is a given. So tasty!
Another great meal Mrs Phyllis. Thanks so much for sharing and it looks so very good!!
I love the foods you cook☺ just like I like my food simply ☺ the most is also I love watching you ☺ you remind me of my sister ☺
Love this idea because there can be so many combinations!
The recipe looks wonderful as always. Thank you for these great ideas!
That really looks yummy. I enjoy watching ur videos. You remind me of my sweet Momma, she could make the best meals out of nothing. I would look in the frig and say theres nothing in here. She would come in a pull out 3 or 4 things and make whole supper.
You really should compile your recipes in a recipe book. I will buy 1 for every member in my family, male and female alike💛
Anne-Marie Millar like a videography? Good idea
I’m going to try this Miss Phyllis, hoping to see you back again very soon !
My mom used to have these pizza pans...loved them!! Looks delish!!
So graciously done!
Would love to watch a video with you and Mr. Kent Rawlings collaborating. He is a true gentleman.
I love Mexican food. This looks like some sort of taco. So good!!! Love your meals. Thank you so much. Love and happiness to you, Mr. Bucky, Steely and Sunny.
Phyllis, my husband and I have been obsessed with your pie crust recipes and we have enjoyed them so much! I noticed that they are made with lard which accounts for their great flavor. As far as the chicken, I started using a brine on my chicken breasts and pork a few years ago and it makes a HUGE difference. We prefer the taste and texture of white meat. I use 4 cups of cold water and dissolve 1/4 cup salt in it (I mix it in a bowl then pour it into a gallon zip lock bag). I brine them for at least 4 hours and they are ALWAYS tender and moist. I also invested in a probe thermometer and I cook chicken to 155 degrees then let it sit about 10 minutes and 140 degrees for pork. It's wonderful every time. I think Pillsbury needs to cut you a check because I know you have increased their sales with your videos! (BTW, we call all the pie crust creations Phizzas - Phyllis+pizza)
I like it - Phizzas.
Lovely meal Miss Phyllis! Creative fast and simple! - Will definitely give this a whirl. Luv your channel - Thank you!
This and the beef one both look delicious. Gonna try both.👍
Hi Ms Phyllis. I so enjoy your videoes and the peace that goes along with them. Got an idea moment when I saw you break up the garlic powder. We of the old school always added rice to our salt shakers for keeping it dry. Maybe will work here too. Blessings on you and Mr Bucky from a sister in the Lord. 🤗
Looks delicious...you're the best to him.
I completely agree with you about the taste of chicken these days! This is One Im going to make!! Mmmmm....Goodness!
Yummy, pour some ranch dressing on top probably taste good, reminds me chicken ranch flavor pizza that I tried from Domino's. Have a great day and weekend Ms. Stokes. It's Friday here in Guam.
I left Guam 26 years ago. I miss it so much.
Your meal looks amazing! I just love your channel and watching you cook .... Many blessings to you, Mr. Bucky & the doggies.
Woohoo another super easy, delicious and mouth 💦 watering simple recipe.... For busy individuals..... Yippie😄😀😎🤓
Looking good with the peppers and onions
It's your creation it should be the Phyllis delight ty for sharing looks delicious
What you are making looks very much like flatbread pizza. Love the idea of the pie crust.
I agree with MO. A local tavern makes flat bread pizzas and they look just like this. Can't wait to try to make one. BTW, pounding the chicken may tenderize it.
You are so sweet,you remind me a lot of your mom.❤❤I hope you are doing ok.your smile makes you.I am 86 years young.God bless you❤❤
looks amazingly yummy!! thank you for sharing
i love your channel! thanks for sharing... i use a salad shooter to shred my cheese with and its wonderful . takes no time and dishwasher safe for clean up.
Leftover chicken flatbread pizza 😃😋 Looks good Phyllis. Can't wait to try it.💕
Yay! This one is a keeper too! Gonna make soon...thanks, Phyllis
Gezzzz Phyllis, that looks so dang good & easy. Think I’m making tomorrow.
As usual love ya bunches girlfriend. Thinking bout ya n really praying things are going well with treatments. Take care n know u r certainly not alone. U have a Hugh family out here that’s calling on the Man upstairs to get our best friend through these bad times. Hugs 🥰😍❤️❤️❤️
Hello Phyllis, love you and your food i use your recipes all the time. thank you for sharing with us. just wanted to share something i found on another u-tube show she puts a little lemon and honey on her chicken and lets it set in the frig for a little while before cooking works great to help make chicken more tender also a little salt, pepper and onion powder if you want God Bless
Hi Phyllis , Love your site !. You always have great ideas for dinner , lunch , breakfast . Your my go to site when I need ideas for cooking for the week . I also like to cook my meals and freeze the extras for another meal . Or make another meal out of the leftovers . I always say fresh is best . I love the farmers markets ! . There awesome ! . What do you cook on sundays after church do you do a big Sunday dinner? . I love to cook like you do . Creamed chicken and vegetables on fresh pizza dough . How’s that? . Looks delicious ! . I am trying your smoothies they look really good hope they work ? . Thank you for bringing us so many wonderful dishes to try you make them look so easy ! . Have a blessed day . 😊👍👌Sharon chew and family
Mrs. Stokes. I'm a newbie to your channel. It looks great.Will try it . Thanks 🍴🍴🍴🍽
I must comment on this I am loving every one of these videos that you're giving out I love the working Family Video and I love this pie crust stuff loving it all hope you and your family are doing well and your husband Mr God bless you both🙏
Excellent as usual and thank you Phyliss!! Michael from New York
I’m in Canada and have noticed how tough chicken breasts have become, no matter how I cook them. Can’t wait to make this recipe! Thanks 🌺
Hi mrs. Phyllis, I love your recipes I watch your videos back to back , you were talking about chicken breast that you cooked it for 40 minutes, from what I have heard is that the more you cook the chicken breast the harder they become. So cut it in small pieces and cook it for 10-15 minutes , I hope this helps.
Thank you for this wonderful recipe, Miss Phyllis! I might sub spinach for the pepper because my kids pick them out of everything, but I bet that will work as well, keeping everything else the same. Looks yummy (or "yummers", as the kids would say)!
I get the chicken breast at walmart in the yellow trays. I cut away the hard fatty bits then slice them down the middle. I then salt and pepper them and fry them in a small amount of vegetable oil, then bake them at 400 degrees for 30 minutes or until they reach 165 degrees internally and have never had tough chicken breast.
Oh Phyllis, I can't wait to make this! I love everything in this recipe!
That cheese melts the best; great addition. I wish we could get those table grapes up here in the Northeast.
i love these simple/quick flat breads! very nice! :)
I love cooking in a cast iron skillet. Nothing else cooks the food as good as the cast iron.
I agree and the cast iron skillet cooks very even all the way around the pan even if you have it on a smaller burner.
Looks yummy
Missing you guys!! But you are together in heaven! She has a lot of really cool gadgets in her kitchen,love her lots and pans,says that she is very serious about cooking good food
Delicious! Thank you Phyllis!
Looks delicious! Think I'm going to skip weekly pizza-night for this gem at least once. Thanks for the recipe Miss Phyllis!
Hello, Phyllis, I think the secret with chicken breast is to cook it just a little while. I braise a chicken breast in stock (for diet days) for just 20 mins (regular method)on a medium heat for a good sized breast and leave it in the stock until the meal. It is always cooked through and juicy and tender. Pressure cookers and Instant pots seem to be too harsh for such a lean piece of meat as the chicken breast. However, we are in different countries so I couldn't vouch for US chicken although my sis-in-law swore by Perdu chicken when she lived there
Hi Mrs. Stokes I think the name you gave your recipe is a good name the food looks delicious 👍🏼
GREAT recipe!!!