2/3 cup of ranch dressing
3 tablespoons of brown sugar
1/3 cup yellow mustard
tablespoon of cayenne pepper
some cajun seasoning.
cook your chicken whichever method you prefer and then baste with this sauce. YUMMY!
Monday, June 27, 2011
Thursday, June 23, 2011
Bacon/Cheddar/Jalapeno Dip or Pinwheels
OK so today I got a MAD craving for chips and dip! Only, we had no dip! I looked all over for a recipe I could make by throwing together stuff I had, but no luck. Then I started looking for recipes for those pinwheel things served at parties, but also couldn't find ANYTHING for ingredients I had. Then I thought about these amazing jalapeno poppers my dad makes, but I couldn't make those because I only had a jar of sliced jalapenos. So my creative (and hungry) brain started working and this was the outcome!
I made these as pinwheels, but it would also be an AMAZING dip served with Tostitos or Fritos!
Ingredients:
1 block of cream cheese
1 bag of shredded cheddar cheese (I had a block and used about half of it)
4 tablespoons of sliced jalapenos (you can use diced or whole ones if you dice them by hand)
4 strips of bacon, fried and crumbled
Tortilla shells (if you want to make pinwheels and not dip)
I used whole wheat tortillas, but you can use any kind or any size for these.
Instructions:
sit the cream cheese out to get to room temperature.
I used my KitchenAid to mix this up, but you can use a large bowl if you don't have one.
Combine all ingredients into bowl and mix until blended well.
Take about 2 tablespoons of the mixture and spread evenly over a tortilla shell.
starting at one edge, roll the tortilla in a tight wrap and place on a plate.
use all the mixture until you have filled your tortillas. (should make 4-6)
don't overfill the tortillas, they should just have a thin layer of mixture.
Roll the tortillas in saran wrap and put in the fridge for a few hours until very cold.
When they are cold, unwrap the saran wrap and use a very sharp knife to slice the tortillas into 1/2 inch sections. Discard the end pieces from each wrap. Place flat on a plate and serve. These would be amazing served with a bowl of sour cream or salsa.
If you have a hard time cutting these, or they start getting smashed instead of cutting easily, put them back in the fridge. When I started cutting mine, after the 2nd one, they started getting hard to cut and messy, so I got them cold again and cut again. Also use a VERY sharp knife! (you can see the ones in the pic that had gotten too warm to cut haha)
If you want to make this a dip, I would combine all ingredients, place in a shallow dish, cover with a little more cheese, and bake until its nice and melty! serve with chips!
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I made these as pinwheels, but it would also be an AMAZING dip served with Tostitos or Fritos!
Ingredients:
1 block of cream cheese
1 bag of shredded cheddar cheese (I had a block and used about half of it)
4 tablespoons of sliced jalapenos (you can use diced or whole ones if you dice them by hand)
4 strips of bacon, fried and crumbled
Tortilla shells (if you want to make pinwheels and not dip)
I used whole wheat tortillas, but you can use any kind or any size for these.
Instructions:
sit the cream cheese out to get to room temperature.
I used my KitchenAid to mix this up, but you can use a large bowl if you don't have one.
Combine all ingredients into bowl and mix until blended well.
Take about 2 tablespoons of the mixture and spread evenly over a tortilla shell.
starting at one edge, roll the tortilla in a tight wrap and place on a plate.
use all the mixture until you have filled your tortillas. (should make 4-6)
don't overfill the tortillas, they should just have a thin layer of mixture.
Roll the tortillas in saran wrap and put in the fridge for a few hours until very cold.
When they are cold, unwrap the saran wrap and use a very sharp knife to slice the tortillas into 1/2 inch sections. Discard the end pieces from each wrap. Place flat on a plate and serve. These would be amazing served with a bowl of sour cream or salsa.
If you have a hard time cutting these, or they start getting smashed instead of cutting easily, put them back in the fridge. When I started cutting mine, after the 2nd one, they started getting hard to cut and messy, so I got them cold again and cut again. Also use a VERY sharp knife! (you can see the ones in the pic that had gotten too warm to cut haha)
If you want to make this a dip, I would combine all ingredients, place in a shallow dish, cover with a little more cheese, and bake until its nice and melty! serve with chips!
Wednesday, June 22, 2011
Spicy Chicken Enchiladas!
So I am NOT a huge fan of chicken when it comes to Mexican cuisine. I tend to stick to beef, BUT last night in a pinch when I had laid out chicken and had nothing else to go with it, I decided to throw these together. I have NO idea what all I put in them since I just added stuff left and right, but I am going to post the stuff I remember because they were AMAZZZINGG.
Ingredients:
3-4 chicken breasts,They can be the frozen kind, and you don't HAVE to thaw them out if you don't have time.
1 package of shredded cheese of your choice (see below)
Tortilla shells- taco sized
Spices- pepper, garlic salt, cumin, and cayenne.
Enchilada sauce - the red kind, I used hot but you can choose your own kind.
Toppings
IF you can find it- Taco Bell Home Originals Quesadilla sauce (look for it in the mexican aisle with taco shells, and it is an orangey type sauce in a bottle.)
Now, you can either cook the chicken on the stove like I did, or you can grill them.
On the stove- place the chicken breasts in a skillet and add enough water to cover the bottom of the pan. Cook the breasts on each side about 7 minutes, or until they are cooked through and juices are clear. You will want to let the water boil out so that the breasts get slightly browned on each side. Right when you flip them over to the other side, add in the following spices to your tastes (I did not measure anything).
Pepper
Garlic Salt
Cumin (you can leave this out but it really adds a GREAT Mexican flavor).
Cayenne Pepper (I used quite a bit because we like it SPICY!!)
Also add in about 1/2 of an onion, chopped into small bits. Let this cook with the chicken for the second half of the time.
Sprinkle the breasts with these seasonings and then replace the lid and let them finish cooking.
While those are cooking, take this time to prepare any toppings you will want like lettuce, tomato, onion, jalapenos, sour cream.
When chicken is done, use two forks to shred it like you would for pulled pork. I did not shred mine since I was short on time, but just cut it into really thin strips. Either is fine.
Put the chicken back in the pan and add in a about a 1/4 of a can of enchilada sauce. I used the hot kind of course, but you can use mild or regular. I also had some Taco Bell Originals Quesadilla sauce so I added a little of that in, but if you don't have that, don't worry!
Add in shredded cheese. If you have a grocery store that sells other cheese like our Kroger does here, you can use the quesadilla cheese, Monterrey jack, or habanero cheese for more flavor.
In your pan you should now have chicken, cooked onion, enchilada sauce, and cheese.
Cover and cook this until it is bubbly.
Take small tortilla shells (I used taco sized, not fajita sized) and microwave them for about 30 seconds or until warm. This will make it easier to roll them.
in the bottom of a baking dish, coat the bottom with more enchilada sauce, just enough to cover the pan.
Place about 3 tablespoons of mixture in to each shell, and then roll them up like a burrito. Place them fold side down into a baking dish or casserole plate. Continue until you have made as many as you want. Tuck them all together side by side in the dish. When they are all rolled, cover the tops with more enchilada sauce and then cover them all with cheese.
Place in the oven on 400 for about 10 minutes or until cheese is melted. We like our cheese somewhat browned on top, so we used the broiler for the last few minutes.
Remove them from the oven and let sit for about 2-3 minutes to cool.
Serve with the toppings of your choice.
You could also add Spanish rice to the mix if you want them to be a little fuller and go farther if you are feeding a big group. If I had any in the house last night I would have! If you choose to do that, just prepare the rice and add in with the mixture right before putting it into the tortillas.
Since I threw these together on a whim and didn't measure, just use your judgement on the spices. They will turn out great no matter what!
Ingredients:
3-4 chicken breasts,They can be the frozen kind, and you don't HAVE to thaw them out if you don't have time.
1 package of shredded cheese of your choice (see below)
Tortilla shells- taco sized
Spices- pepper, garlic salt, cumin, and cayenne.
Enchilada sauce - the red kind, I used hot but you can choose your own kind.
Toppings
IF you can find it- Taco Bell Home Originals Quesadilla sauce (look for it in the mexican aisle with taco shells, and it is an orangey type sauce in a bottle.)
Now, you can either cook the chicken on the stove like I did, or you can grill them.
On the stove- place the chicken breasts in a skillet and add enough water to cover the bottom of the pan. Cook the breasts on each side about 7 minutes, or until they are cooked through and juices are clear. You will want to let the water boil out so that the breasts get slightly browned on each side. Right when you flip them over to the other side, add in the following spices to your tastes (I did not measure anything).
Pepper
Garlic Salt
Cumin (you can leave this out but it really adds a GREAT Mexican flavor).
Cayenne Pepper (I used quite a bit because we like it SPICY!!)
Also add in about 1/2 of an onion, chopped into small bits. Let this cook with the chicken for the second half of the time.
Sprinkle the breasts with these seasonings and then replace the lid and let them finish cooking.
While those are cooking, take this time to prepare any toppings you will want like lettuce, tomato, onion, jalapenos, sour cream.
When chicken is done, use two forks to shred it like you would for pulled pork. I did not shred mine since I was short on time, but just cut it into really thin strips. Either is fine.
Put the chicken back in the pan and add in a about a 1/4 of a can of enchilada sauce. I used the hot kind of course, but you can use mild or regular. I also had some Taco Bell Originals Quesadilla sauce so I added a little of that in, but if you don't have that, don't worry!
Add in shredded cheese. If you have a grocery store that sells other cheese like our Kroger does here, you can use the quesadilla cheese, Monterrey jack, or habanero cheese for more flavor.
In your pan you should now have chicken, cooked onion, enchilada sauce, and cheese.
Cover and cook this until it is bubbly.
Take small tortilla shells (I used taco sized, not fajita sized) and microwave them for about 30 seconds or until warm. This will make it easier to roll them.
in the bottom of a baking dish, coat the bottom with more enchilada sauce, just enough to cover the pan.
Place about 3 tablespoons of mixture in to each shell, and then roll them up like a burrito. Place them fold side down into a baking dish or casserole plate. Continue until you have made as many as you want. Tuck them all together side by side in the dish. When they are all rolled, cover the tops with more enchilada sauce and then cover them all with cheese.
Place in the oven on 400 for about 10 minutes or until cheese is melted. We like our cheese somewhat browned on top, so we used the broiler for the last few minutes.
Remove them from the oven and let sit for about 2-3 minutes to cool.
Serve with the toppings of your choice.
You could also add Spanish rice to the mix if you want them to be a little fuller and go farther if you are feeding a big group. If I had any in the house last night I would have! If you choose to do that, just prepare the rice and add in with the mixture right before putting it into the tortillas.
Since I threw these together on a whim and didn't measure, just use your judgement on the spices. They will turn out great no matter what!
Another recipe for Pork Chops!!
Thanks again to Meghan for contributing this recipe too! Several of you readers have mentioned that you get tired of BORING ole' pork chops. Meghan says she made this for dinner last night and even her picky pizza eating hubby ate them up!! LOL!
4 boneless pork loin chops
2 tsp olive oil
Salt and black pepper (I use Kosher salt)
1 tablespoon tomato paste
2 peppers sliced (I used 1 orange and 1 green)
1 small onion (sliced)
Garlic
1/2 cup chicken broth
In a large nonstick skillet warm oil.
Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side.
Remove the pork chops and set them on a plate to the side.
Add tomato paste to skillet and cook, stirring, for a few seconds.
Add peppers and onion to skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes.
Add garlic and cook.
Add broth and bring to a boil, scraping up and stirring in any browned bits in the skillet.
Return chops to skillet and reduce to a simmer.
Cover and cook 4 minutes.
Turn chops, cover, and cook until done.
"They were soooooo good. I made a zuchini casserole and crash potatoes to go with them"
4 boneless pork loin chops
2 tsp olive oil
Salt and black pepper (I use Kosher salt)
1 tablespoon tomato paste
2 peppers sliced (I used 1 orange and 1 green)
1 small onion (sliced)
Garlic
1/2 cup chicken broth
In a large nonstick skillet warm oil.
Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side.
Remove the pork chops and set them on a plate to the side.
Add tomato paste to skillet and cook, stirring, for a few seconds.
Add peppers and onion to skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes.
Add garlic and cook.
Add broth and bring to a boil, scraping up and stirring in any browned bits in the skillet.
Return chops to skillet and reduce to a simmer.
Cover and cook 4 minutes.
Turn chops, cover, and cook until done.
"They were soooooo good. I made a zuchini casserole and crash potatoes to go with them"
Hasbrown Casserole
HUGE shoutout to Meghan for this recipe. I have tried several different hasbrown casserole recipes and NONE of them were that great. She sent me this one and I can't wait to try it!
1lb hashbrowns (I use the already thawed ones in the egg/butter section of the grocery store)
1 Can(s) CREAM OF CHICKEN SOUP
2 Cup(s) SOUR CREAM
1/2 Teaspoon(s) SALT
2 Cup(s) CHEDDAR CHEESE shredded
1/3 Cup(s) GREEN ONIONS sliced
1/4 Teaspoon(s) BLACK PEPPER ground
2 Cup(s) CORN FLAKES crushed
1/4 Cup(s) BUTTER melted
1. Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly
1lb hashbrowns (I use the already thawed ones in the egg/butter section of the grocery store)
1 Can(s) CREAM OF CHICKEN SOUP
2 Cup(s) SOUR CREAM
1/2 Teaspoon(s) SALT
2 Cup(s) CHEDDAR CHEESE shredded
1/3 Cup(s) GREEN ONIONS sliced
1/4 Teaspoon(s) BLACK PEPPER ground
2 Cup(s) CORN FLAKES crushed
1/4 Cup(s) BUTTER melted
1. Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly
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