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

Cinnamon Roll Bites

Ingredients:
2- 7.5 oz. refrigerator biscuits. Just use the basic buttermilk ones
3 T melted butter
1 tsp. ground cinnamon
1/4 c. light brown sugar
Frosting:
2 T softened cream cheese
1 T softened butter
1 T vanilla extract
1 cup powdered sugar
1-2 T milk

Directions:
Preheat oven to 350 and spray an 8' baking dish. In a medium size bowl, combine the cinnamon and brown sugar. Cut each biscuit into 4 pieces and toss pieces in sugar mixture. Spread coated biscuit pieces in the baking dish. Pour melted butter evenly over biscuits. Bake 20-23 minutes. While biscuits are cooking, mix the frosting. Spread frosting over warm biscuits. This is the perfect size for our family of five.

Spiced Apple Pancakes

This has become our favorite pancake recipe. It does take a little more time but it is easily halved or doubled. Don't be scared of the whole wheat flour in these, it adds so much to the flavor. One batch will make enough pancakes for our family of 5 with a couple left over. 

Ingredients
1 cup whole wheat flour
1 cup white flour
2 TBS baking powder
1 tsp. baking soda
1 tsp. salt
6 TBS sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
2 cups milk
2 large eggs
1 TBS butter
1/2 tsp. vanilla
1 medium apple seeded and cut into chunks

Whisk flour, baking powder, soda, salt, sugar, nutmeg and cinnamon in a large mixing bowl and set aside.
In a blender, mix the milk, egg, butter, vanilla and apple until apple is no longer in chunks, about 15 seconds.
Pour wet mixture into the dry and mix lightly with wooden spoon until dry ingredients are no longer wet. Let the batter sit for 5-10 minutes while your griddle or skillet heats to 335. Serve with buttermilk syrup

Recipe adapted from Vitamix

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.

Healthier Chocolate Chip Pumpkin Bread

I know it's not really the season for pumpkin anymore but I made muffins with this recipe and froze them for a quick morning breakfast for Keith and we've really liked them. I'm calling it healthier because I pulled one of the top rated pumpkin bread recipes on allrecipes.com and substituted several ingredients.

Ingredients:

1 (15 oz) can pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
4 eggs
2 1/2 cups white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp. cinnamon
1/2 Tbsp. nutmeg
1/2 Tbsp. allspice
2 tsp. baking soda
1 1/2 tsp. salt
1/2 cup mini chocolate chips
1/2 cup chocolate chips

Directions:

Preheat oven to 350. Grease pans. In a large bowl combine pumpkin, oil, applesauce, water, eggs, and sugar. Beat until smooth. Blend in flour, cinnamon, nutmeg, allspice, baking soda and salt. Fold in chocolate chips. Bake for 1 hour for bread or about 25-30 minutes for muffins until an inserted knife comes out clean. Cool before removing from pans.

This recipe made a loaf of bread, 12 regular sized muffins and 12 mini muffins.

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.

Chocolate Eclair Cake

1/2 cup butter, 1 cup water bring to boil and remove from heat. Cool Slightly (2 min)add 1 cup flour, stir well. add 4 beaten eggs. Beat together, spread into 9 x 13 pan that has been sprayed with pam. Bake 350* for 30- 40 min. till brown. Remove from oven and cool completely. Filling: 3 small boxes instant vanilla pudding Mix with 4 cups milk. Stir in 8 oz. softened cream cheese. Spread over pastry. Top with 8 oz. cool whip. Heat 1 can chocolate fudge frosting 45 seconds or till slightly runny. Drizzle over cake with spoon. Refrigerate, best if made one day ahead!

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.

Cream Cheese Frosting

I used this frosting for the pumpkin cinnamon rolls, and I use it for everything else too!

-3 oz of cream cheese (softened)
-1/4 c. butter (softened)
-1 1/2 c. powdered sugar
-1/2 t. vanilla
-1/8 t. salt

- Whip cream cheese, butter, vanilla, and salt until smooth. Slowly add in powdered sugar. Whip until desired consistency (I whip mine in the kitchen aid for about 5 min)

Pumpkin Cinnamon Rolls Original Recipe

I didn't use pumpkin pie spice...because I didn' have any, and I didn't want them too pumpkin-y.

 Ingredients
1/4 c. warm water
1 package (or 2 1/4 tsp.) active dry yeast (at room temp)
1/3 c. whole or 2% milk
1 large egg, beaten
3/4 c. solid-pack pumpkin puree
1 tbsp. butter, melted
3 1/4 c. flour
 1/4 c. brown sugar
1/4. c. granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice

 Filling:
1/3 c. (1 stick) butter
 2/3 c. granulated sugar
1/4 c. brown sugar
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2-3 tbsp. solid-pack pumpkin puree or pumpkin butter (optional)

 Frosting: (I used the cream cheese frosting recipe I posted)
4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
 2-3 c. powdered sugar

 DIRECTIONS: 1. Stir yeast into water in a large bowl. Allow to rest for 5-10 minutes before stirring to combine (it should get thicker and begin to bubble). Stir in the milk, egg, pumpkin, butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously with paddle attachment for 2 minutes. 2. Attach dough hook to mixer. Slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead. 3. Turn dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl (olive oil is fine), turn the dough to coat the entire ball. Cover with plastic wrap and allow to rise until doubled, approximately 1 hour. If the dough is has not doubled by then, allow it to rise for an additional half hour. 4. Meanwhile, prepare the filling by combining the sugars, cinnamon and pumpkin pie spice in a small bowl. Set aside. 5. Transfer the risen dough to a floured surface and roll into a 16"x 12" rectangle. Spread butter and pumpkin over dough. Sprinkle with sugar mixture. Roll into log and cut into 15 slices using a sharp knife or dental floss. Place slices into a 9x13 or two 8 or 9 inch round cake or pie pans. Cover with a towel and let rise until almost doubled, about 45 minutes. 6. Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown (don't worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven). 7. While rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. Add the powdered sugar one half cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time. 8. Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal. Recipe adapted from King Arthur Flour and bakedbree | Makes approximately 12-16 rolls

Mexican Rice

1 can Campbells Beef consommé        

1 cup rice

½ c. butter

1 cup salsa

Brown rice in butter. Add other ingredients and put in 8 by 8 pan. Cook at 350 covered for 1 hour

Pasta Carbonara

2 1/2 cups uncooked mostaccioli
8 strips bacon
1 pkg. sliced mushrooms
3/4 cup half-and-half
1/3 cup butter, cubed
1 tsp. dried parsley flakes
1 tsp. minced garlic
6-8 drops hot pepper sauce
1/2 tsp. salt
1/3 cup grated parmesan cheese

Cook mostaccioli. Meanwhile cook bacon until crips. Remove to paper towels. Brown mushrooms in dripping; remove to paper towels. Drain drippings from pan. Add the cream, butter, parsley, garlic, pepper sauce and salt. Cook and stir over med. heat until butter is melted. Drain noodles; add to cream mixture. Stir in bacon, mushroomms and cheese, heat through. Sprinkle with green onions if desired.

Breadsticks

1 TBS. yeast
1 1/2 cups warm water
Let foam and Add:
2 TBS. sugar
1/2 tsp. salt
3-4 cups flour
Mix and Knead for 3 min. Let rest for 10 min. Grease a cookie sheet. Spread dough out. Cut into desired slices. Let raise 10 min.
Topping:
1/4 cup melted butter
1/4 cup mayo
2 tsp. garlic salt
1/4 cup Parmesan cheese
2 tsp. parsley
Mix together and put on top of dough.
Bake at 350* for 25 min.

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/

Grandma Grant's Banana Nut Bread/Muffins

Ingredients:
1 cup sugar
1/2 cup softened butter
2 eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 tsp. baking soda
1/4 tsp. salt

Directions:
Grease muffin tins or 8 1/2" by 4 1/2" metal loaf pan
Cream sugar with butter. Mix in eggs, bananas, flour, pecans, soda, salt. Pour into prepared pan.
Place in cold oven. For bread cook at 300 for 1/2 hours until center comes clean with toothpick. For muffins, bake 325 for about 30 minutes
Cool bread in pan 5 min. on wire rack. Remove from pan and cool.

Hershey's Perfectly Chocolate Chocolate Chip Cookies

Ingredients
2 1/4 cups all purpose flour
1/3 cup Hershey's cocoa
1 t. baking soda
1/2 t. salt
1 cup butter (softened)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 t. vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips

Heat oven to 375 and stir together flour, cocoa, baking soda and salt in a large bowl. Beat butter, sugars and vanilla with an electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture beating well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes or until lighty browned. Cool slightly and remove from cookie sheet to wire rack.

Roasted Tomato Soup

8 Roma Tomatoes, halved and seeded
2 red peppers, quatered and seeded
1 medium onion, quartered
8 cloves garlic
4 TBS. olive oil, divided
2 TBS. balsamic vinegar
salt and pepper
1 6oz. can tomoto paste
6 cups vegetable stock, (I used chicken stock because that is what I had)
1/4 cup loosely packed basil leaves
Preheat oven to 400*

On a sheet pan, gently toss together the tomatoes, red peppers, onion, garlic, 2 TBS. loive oil, vinegar, and salt and pepper to taste. Arranage the tomatoes and red peppers, skin side up, and bake until lightly charred, 45-50 min.

In a soup pot, warm the remaining 2 TBS. olive oil over med-high heat. Stir in the tomato paste and mix wel. Add the tomato and peper mixture, including the juices, and combine, Sitr in the stock, cover and bring to a boil. Reduce the heat to low and simmer for 20 min. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only ablout a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients unti smooth. Use a seperate bowl to hold the blended soup and then return it all to the pot.

Heat the soup to warm through, then ladle into serving bowls and garnich with basil.

*When blending hot liquids; Remove the loquid from the heat and allaow to cool for a least 5 min. Transfer liquid to a blender and fill it no more then halfway. If using a blender, release one corner ot the lid. This prevents the vacume effect that created heat explosions, Place a towel over the top of the machine, pulse a few time then process on hight speed until smooth.