Wednesday, January 30, 2013

Baked Chicken Bacon Ranch Taquitos

Printable Recipe

Baked Chicken Bacon Ranch Taquitos
8 oz cream cheese, softened
12 slices of bacon, cooked and crumbled
2 lbs chicken breasts, cooked and shredded
2 cups shredded monterrey jack or cheddar cheese
3-4 Tbsp green onion, chopped
1 packet dry ranch dressing mix
20 (6-inch) flour tortillas
cooking spray

Preheat oven to 425. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.

Mix together cream cheese, bacon, chicken, cheese, and green onions. Add about 1/2 of the packet of ranch dressing mix and stir until combined. Taste mixture and add more ranch dressing mix if you want more ranch flavor.

Spoon 2-3 Tbsp of chicken mixture in the middle of a tortilla. Roll up and place seamside down on the baking sheet. Repeat with remaining tortillas. Spray with cooking spray and sprinkle with salt.

Bake for 15-20 minutes or until golden and crispy. Serve with ranch or salsa ranch (equal parts of ranch and salsa.)

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Frosted Cream Cheese Sugar Cookie Bars
Two years ago: Chicken Taquitos
Three years ago: Swiss Mushroom Chicken

Thursday, January 17, 2013

White Chocolate Snickerdoodle Blondies

This recipe has been moved to The Traveling Circus.

Click here for the recipe.

Tuesday, January 15, 2013

Chicken and Basil Dumplings

Printable Recipe

Chicken and Basil Dumplings
2 tsp olive oil
1/2 onion, diced
3-4 carrots, sliced
3 stalks celery, diced
2 cloves garlic, minced
8 cups + 1/4 cup chicken broth, divided
1 tsp dried basil
salt & pepper to taste
2 cups cooked, shredded chicken
1/4 cup cornstarch
1 Tbsp fresh parsley or 1 tsp dried

1 1/4 cup flour
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
2 tsp baking powder
2 Tbsp butter, softened
1/2 cup buttermilk
1 egg, lightly beaten

Heat olive oil in a large pot. Add onion and cook for 3-4 minutes until soft. Add carrots, celery, and garlic. Cook, stirring constantly, for 1 minute. Add 8 cups chicken broth, basil, salt, and pepper. Bring to a boil; reduce heat to medium low and cook, covered for 15 minutes or until vegetables are soft.

For the dumplings, combine flour, basil, garlic powder, salt, and baking powder. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Combine buttermilk and egg and add to flour mixture, stirring until just combined.

Add chicken to the soup and season with salt and pepper, if needed. Bring to a simmer over medium-high heat. Combine cornstarch and remaining 1/4 cup chicken broth until smooth. Stir into soup and simmer for 3 minutes.

Reduce heat to medium-low and drop dumpling dough, 1-2 tsp per dumpling, into the soup. Cover and cook for 7 minutes. Do not let the broth boil. Add parsley to the soup and serve.

Recipe adapted from For the Love of Cooking 

Past Recipes:
One year ago: Mexican Flatbread Pizza
Two years ago: Chicken Nachos
Three years ago: Creamy Chicken and Noodles

Thursday, January 10, 2013

Butter Cream Chicken

Printable Recipe

Butter Cream Chicken
6 boneless skinless chicken breasts (about 2 lbs)
1 1/2 sleeves Ritz crackers, ground into crumbs
olive oil
1 cup chicken broth
2 Tbsp butter
1 cup + 2 Tbsp half and half, divided
1/2 tsp dried thyme
2 Tbsp cornstarch
salt and pepper to taste

Pour Ritz cracker crumbs into a shallow pan. Heat olive oil in a large skillet. Press chicken into crumbs to coat both sides. When the oil is hot, add chicken to skillet. (You may need to do this in two batches.) Cook chicken for about 4-5 minutes on each side until cooked through. Remove to a plate and cover with foil.

Whisk in chicken broth and butter to the skillet, scraping any bits that are on the bottom of the pan. Add 1 cup half & half and thyme. Bring to a boil, stirring constantly. Combine cornstarch with remaining 2 Tbsp half & half. Stir until smooth. Whisk into pan. Return to a boil; reduce heat and stir until thickened. Add salt and pepper to taste. Serve sauce over chicken.

Recipe adapted from Jamie Cooks It Up

Past Recipes:
One year ago: Ground Beef Stew
Two years ago: Fish Tacos
Three years ago: Tacos

Tuesday, January 8, 2013

Pepperoni Pizza Puffs

These little pizza bites were delicious! They were a perfect appetizer for our New Year's Eve party.

Printable Recipe

Pepperoni Pizza Puffs
3/4 cup flour
3/4 tsp baking powder
1 Tbsp Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup cubed pepperoni
1/2 cup marinara sauce

Preheat oven to 375. Grease a 24-cup mini muffin tin. In a large bowl, whisk together flour, baking powder, Italian seasoning, salt, and red pepper flakes. Whisk in the milk and the egg. Stir in the mozzarella, parmesan, and pepperoni. Let stand for 10 minutes.

Stir the batter and pour into prepared muffin cups. Bake for 20-25 minutes, until puffed and golden.

Microwave the marinara sauce until warmed through. Serve the pizza puffs with the warm sauce for dipping.

Makes 24 mini muffins

Recipe adapted from Lick the Bowl Good

Past Recipes:
One year ago: Tomatillo Salsa
Two years ago: Creamy Green Chile Chicken Enchiladas
Three years ago: Homemade Salsa


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