Chicken Taquitos

Chicken Taquitos

These are so yummy. Even better the next day!

8 oz. cream cheese
1/4 cup green salsa
1 TBS. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic ( I used garlic powder)
3 TBS. chopped cilantro
2 TBS. sliced green onions, optional

2 cups shredded cooked chicken
1 cup grated pepper jack cheese

small flour tortillas
kosher salt (I used sea salt)
cooking spray

Heat oven to 425*. Line cookie sheet with foil and spray with cooking spray.

Heat cream cheese in microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder. onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 TBS. chicken mixture on the lower third of a tortilla, keeping it about 1/ inch from the edges.

Roll up as tight as you can.

Place seam down on the baking sheet. Lay all of the taquitos on the Cookie sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle salt on top.

Bake 15-20 min or until the ends start to get golden brown.

Serve plain or dip in sour cream or guacamole.

Johnny Carinos Bow Tie Pasta

I Made this for our R.S. birthday dinner, it was a hit!

Combine the following in a slow cooker:
• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms (opt.)
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta

Easy Chicken Enchiladas for 2 (or 4)

2 cups cooked, shredded chicken- I like boneless skinless chicken thighs but rotisserie works great too.
2 cups shredded mexican cheese
2 10 oz. cans red enchilada sauce (I used 1 mild, 1 medium)
1 4 oz. can diced green chilies
1 cup sliced olives (optional)
4 flour tortillas

Preheat oven to 375. Grease a 8 x8 baking pan with olive oil or cooking spray.
Mix chicken with 1 cup of cheese, 3/4 can enchilada sauce, green chilies and 1/2 cup olices. Divide chicken mixture onto 4 tortillas and roll each. place in pan with seam side down. Cover enchiladas with the other can of enchilada sauce and the rest of the previous can if you love sauce like I do.Cover with another cup of cheese and remaining olives. Bake on middle rack of oven for an hour.

Panda Express Chow Mein

We have made this recipe twice now and it is SO yummy! I just added some shredded chicken to mine from Costco and it made a complete meal. They would be an awesome side to any Asian dish. I found this recipe via Nycole on pinterest but you can find the original here:
http://www.favfamilyrecipes.com/2012/12/our-version-of-panda-express-chow-mein.html

Ingredients

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, grated ( I used powder-still good)
• ground black pepper, to taste
• 2-3 Tbsp. vegetable oil
• 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
• 2/3 c. chopped celery (chopped diagonally)
• 1 medium-sized onion, thinly sliced
• 2 c. chopped cabbage

Instructions

• In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
• Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
• Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
• Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Serve immediately

Two things that might help. 1. I personally had a hard time finding the noodles. After inquiring at both Meijer and Kroger I had no luck. The next week I went back to Kroger and they had a new product- the KAME stir fry noodles. They worked great. Plus I didn't need to rinse them. The original post said she found hers at Wal-Mart. 2. Don't skimp on the veggies. It seems like a lot but they cook down.

The noodles the recipe calls for. These are in the refrigerated section

The ones I used. They were on the shelf with all the Asian foods.

Chicken lime lettuce wrap

Chicken Lime Lettuce Wrap:

recipe from six sister's stuff

1 ½ lbs. boneless, skinless chicken breasts, cut into chunks or strips
¼ c. red wine vinegar
1 lime, juiced
2 t. sugar
1 t. salt
1 t. ground black pepper
2 green onions, minced
2 cloves garlic, minced
½ cup fresh cilantro, chopped (more or less to taste)
Large pieces of lettuce (or tortillas)

Sauté chicken over medium high heat until browned.  Add vinegar, lime juice, sugar, salt, pepper, green onion, and garlic.  Simmer 10 minutes or until chicken is cooked thoroughly.  Add cilantro and
simmer for an additional 30 seconds.  Serve on large pieces of lettuce or warmed tortillas with desired toppings.

we also added tomatoe, cheese, cucumber, and a little ranch to ours.   They were really yummy!

Chicken and Black Bean Quesadillas with Creamy Chipotle Dip

Chicken and Black Bean Quesadillas

www.jamiecooksitup.blogspot.com Time: 20 minutes hands on + 4-5 hours crock pot cooking Yield: 8-10 Quesadillas Recipe from Jamie Cooks It Up!   4 large chicken breasts 1 1/2 C water 1 T canola oil 1 envelope Fajita Seasoning Packet 1 can black beans 1 C corn 1-2 C Cheddar Cheese 8-10 flour tortillas 1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray. 2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high. 3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork. 4. Put it back in the juices of the crock pot and let it simmer for 1 more hour. 5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully. Creamy Chipotle Dip Time: 5 minutes Yield: 1 cup Recipe from Jamie Cooks It Up! 1/3 C Chipotle Mayo 1/3 C Miracle Whip Salad Dressing 1/3 C Sour Cream 2 T sugar 1 T lime juice 2 T cilantro, chopped fine dash salt 1. Combine all ingredients in a small bowl. The end. Fastest dipping sauce this side of  The Biggest Loser.

Chick-fil-A Bites with Honey Mustard Dipping Sauce

This is seriously the yummiest chicken recipe that my whole family will eat. They sound a little weird with the pickle juice and all but the girl who recommended it to me is a fabulous cook and I trust that anything she gives me is going to be good. These seriously do not disappoint! We've made them twice now and I would recommend letting them marinate at least 2 hours. I tried to cheat by only letting them marinate an hour tonight and while still good, they didn't soak up as much flavor. 
I also loved the tip to check the heat of the oil. I used Canola but I'm sure peanut would be better. Enjoy!

From http://www.mynameissnickerdoodle.com
Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce: (I haven't made this yet but I'm sure it's good)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Pork Chops with Caramelized Apples and Onions

4 pork chops

3 granny smith apples peeled and sliced

2 yellow onions sliced into rings

1/3 C packed brown sugar

Kosher salt and freshly cracked black pepper to taste

1. Slice your onions and apples.

2. Spray the inside of a large crock pot. Layer the onions along the bottom, and then the apples.

3. Sprinkle the brown sugar over the top of the apples.

4. Season the pork chops with the salt and pepper generously on both sides.

5. Place the pork chops on top of the apples, cover and cook on low for 4 hours.

serve over mashed potatoes or rice

Recipe from http://www.melskitchencafe.com/

Lemon Clam Spaghetti

This reminds me of artichoke pasta but with clams. It is really easy and yummy!
1 lb. spaghetti
1/2 cup butter
3 TBS. olive oil
3 TBS. onion
2 cloves garlic, minced
2 cans minced clams, drain and reserve liquid
3 TBS. lemon juice
1/4 tsp. pepper
1 cup grated Parmesan cheese

Cook 1 lb. spaghetti while making sauce. Heat 3 TBS. butter and 3 TBS. oil in heavy pan. Saute' onion and garlic until tender. Add clam liquid, lemon juice, and pepper. Simmer until liquid is reduced to about 1 cup.

Stir in clams. Add remaining butter, heat and stir til melted. Pour sauce over spaghetti. Sprinkle with Parmesan cheese. Serve with lemon wadges, if desired(I loved the tastes of the lemon juice squeezed on top). Makes 6 servings.

Johnny Carinos Bow Tie Pasta

Combine the following in a slow cooker:
• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms (opt.)
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta

Easy Baked Mannicotti

What You Need:
2 cups spaghetti sauce, divided
1-3/4 cups Ricotta Cheese
1-1/2 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 mannicotti shells, cooked, rinsed in cold water
Make It
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL mannicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.

Easy Beef Pot Pie

This is so good. A really easy way to use up your left over roast beef.

1/2 cup chopped onion
2 TBS. butter
2 cups cooked beef, cut into 1/2 inch pieces
1 cup frozen peas and carrots, cooked
1 cup diced cooked potatoes
1 cup beef gravy
1/4 cup butter
1 1/2 cups flour
1 cup grated cheddar cheese
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk

In skillet over low heat, melt 2 TBS. butter; add onions and saute' until onions are tender, about 4 min. Combine onions with chopped beef, cooked peas and carrots, potatoes and gravy; set aside. Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350* oven. Combine flour, cheese, sugar, baking powder, salt and milk in a mixing bowl. Stir until blended, Pour into baking dish then pour beef mixture over the batter. Do not stir, Bake the beef pie for 55-65 min. until crust is browned and filling is bubbly.

Chicken Pot Pie

*This recipe makes 6 pot pies. I buy the cheap frozen Kroger brand pie crusts, 2 for $2. Then cut one and put it on the top. I didn't know that it made 6 so I separated it into ziploc bags and froze it, then I will put it into the crusts before baking.

Chicken Pot Pie

4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.

To Serve
Cover edges of frozen pot pie with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70-80 minutes longer, or until crust is golden brown.

White Sauce Enchiladas

I made this last night and I loved it. Dad and David liked it and Caleb didn't like the green chilies or the onions.

1 TBS. Butter
1 medium onion - chopped
1 small can diced green chilies
8 oz. cream cheese- cubed
3-4 cups chicken- cooked and shredded
8 oz. Monterey Jack cheese - shredded
2 cups heavy cream
10 flour tortillas

1. Preheat oven to 350*, lightly grease a 9 x 13 pan.

2. Melt butter in a large skillet and saute onions until soft. Add green chilies and cream cheese. Stir constantly until the cream cheese is melted. Add chicken and mix together.

3. Divide filling between the tortillas, roll up and place seam side down in pan. Sprinkle the cheese on top and pour the cream over the cheese.

4. Bake for 45 min. or until brown and bubbly.

French Dip Sandwiches

1 large onion sliced and separated into rings
1 clove of garlic minced (I love garlic so i usually use 3)
1 Tbs. butter
2-14oz cans beef broth
1/2 tsp dried thyme
1/4 tsp. black pepper
1 lb. thinly sliced roast beef
4 french style rolls

In a saucepan cook onion and garlic in hot butter until tender.
Stir in broth, thyme, and pepper.
Bring to a boil and simmer uncovered for 10min
Add roast beef and simmer 5 minutes or until the beef is nice and hot.
Add the beef and onions to rolls and use the broth for dipping

I think it would be so yummy to toast to bread in a sandwich press first so its nice and crunchy and maybe add a little cheese

Texas Cheese Bake

This is so good! Quick, easy and cheap too! This will make 2 8x8 pans (so you can freeze one and have it ready to bake) or one 9x13.

12 oz. ground beef
1 clove garlic
1/4 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
1 cup frozen corn
1/2 packet taco seasoning
1 8 oz. can tomato sauce
8 oz. cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)

In a large skillet cook ground beef until no longer pink, drain any grease. Add onion and garlic. Stir in Rotel tomatoes, tomato sauce, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.

Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)

Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.

Wingers Sticky Fingers

Note: You have to use Frank's hot sauce, no other brand. Target often has internet coupons you can print for 50 cents off a bottle. Every grocery store has them, has to be Frank's!

2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn or flour tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Creamy Italian Chicken

Ingredients:

6 frozen chicken breasts
1 can cream of chicken soup
1/2 can milk
1 package dry Italian dressing mix
8 oz. cream cheese

Cook on low in crock-pot for 8 hours and serve over rice or egg noodles

Mexican Rice Dish