Warm Chicken Fiesta Dip

This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.

Ingredients

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• Tortilla or corn chips

Directions

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

• In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Halloween Dinner Idea: Candy Corn Look-Alike Quesadillas

Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. 

Ingredients

• 1 rotisserie chicken, cut up
• 1 jar (16 ounces) salsa
• 1 cup frozen corn, thawed
• 1/4 cup barbecue sauce
• 1/2 teaspoon ground cumin
• 1/2 cup butter, melted
• 8 flour tortillas (10 inches)
• 1 jar (15-1/2 ounces) salsa con queso dip, warmed
• 4 cups (16 ounces each) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

Directions

• In a large sauce pan, combine the first five ingredients; heat through.
• Brush butter over one side of each tortilla. Place one tortilla, buttered side down, in a large skillet. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat for 1-2 minutes or until bottom is lightly browned. Flip.
• Spread 1/2 cup queso dip over top of quesadilla. Sprinkle cheese around outside edge. Cover and cook for 1-2 minutes or until cheese begins to melt. Remove to a cutting board. Sprinkle chips over middle of quesadilla. Spoon a dollop of sour cream into the center. Cut into six wedges. Repeat with remaining ingredients. Yield: 2 dozen.

Good Ol' Homemade Chicken Noodle Soup

(Recipe below)

If you are a cat owner, please do me a favor: (besides spay &  neuter), try whistling at a very high pitch & see how your cat responds. I'm not sure if it works on all cats, but my kitties become very affectionate and silly. I've read all sorts of things about why this might be. One place said it could be because kittens have a very high pitched cry & instinctively hearing the whistling makes them think you're in distress & need comforting.  If you know why this is, feel free to comment! Love hearing from my readers! 

Meet my felines:
<--Smokey & Gabriel-->

Now, on to the soup. Yes, the soup. What's the scoop on the soup, Scotty! No, but seriously. Homemade Chicken Noodle. Ya' know, I'm kind of surprised at how cold it's been today. I mean 62 ° F isn't that low, but in comparison to this summer's heat, it's a tad chilly. There's a wicked draft that comes through the french doors toward the back of the house that needs to be fixed before winter.  Go figure my office is the room with the french doors. Har, har.  Though we haven't fired up our wood stove yet, I am guilty of using the space heater today.  I am also guilty of wearing fuzzy socks; very warm fuzzy socks.

Chicken Noodle Soup

Ingredients:

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

2 teaspoons olive oil

1 garlic clove, minced

1/4 cup all-purpose flour

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

6 cups reduced-sodium chicken broth

4 cups cubed peeled potatoes

1 teaspoon salt

2 cups cubed cooked chicken breast

2 cups uncooked yolk-free wide noodles

1 cup fat-free evaporated milk

Directions:

In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.

Spinach & Chicken Tortilla Bake, Plus an Update

Weather: 60°F, cloudy & windy.

What I'm listening to: the leaves of trees rustling in the wind.

Bath Time! (Ellie)

First things first. Ellie fell asleep on the potty this morning. First time she's ever done that. It was the cutest thing and even though we were in a hurry, I took a minute to laugh and be in the moment.  It's important to be in the now.

I did some grocery shopping this morning. With list in hand & lots of coupons, I set out on my usual journey of acquiring all the ingredients for all the new recipes I'm trying this week. Stay tuned, they will be revealed throughout the week.  Also, starting next week, we will be featuring lots of ghoulish grub in preparation for Halloween.  I asked Ellie what she wanted to be for Halloween this year. You know what she tells me, she says, "I want to go as you, Momma." She melts my heart.  We did finally settle on her costume for this year though. She's going as a busy bumble bee.  As for Mom, well, I'm going as a mermaid. Ellie says it would be fun having a mermaid as a mom.  

Another thing I wanted to mention to all of you: I am a HUGE fan of Etsy.  I've been a member for about 2 years & could not be happier with the items I purchase.  One of those items I purchased last week from a shop called Long Leaf Soaps.  Their Black Raspberry Vanilla Sugar Scrub Cubes are heavenly. I use one cube in the shower about twice a week and am enveloped in it's aroma as I exfoliate.  My review of this shop is that they serve up quality products at decent prices.  I am very pleased with my purchase. Check out their other items, too. 

So, back to what this blog is all about.  Do you know what I made for dinner last night? Of course you don't. I didn't tell you yet. My hubby isn't exactly keen on spinach, but when it was blanketed in between layers of chicken, cheese, salsa verde, & tortillas, he didn't complain.  Actually, he raved about it. Planning on adding this to our dinner rotation.  It was pretty easy and the flavors meld so perfectly.  

Spinach & Chicken Tortilla Bake

Ingredients:

1 tablespoon extra-virgin olive oil

4 chicken cutlets (about 1 pound)

Salt and pepper

1 1/2 cups store-bought salsa verde

3/4 cup ricotta cheese

4 large (8″) flour tortillas

1/2 red onion, thinly sliced

3 cups baby spinach (about 1/4 pound)

2 cups shredded pepper jack cheese

Directions:

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Yield:  4 servings

Barbecue Chicken Burgers

Don't want beef? Fair enough, here's a chicken burger!

Ingredients:

1 pound ground chicken breast

1/4 cup finely grated sharp cheddar cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup BBQ sauce – use homemade or your favorite!

4 whole wheat buns

1 onion, sliced

1 tablespoon olive oil

BBQ sauce for topping

gouda cheese for topping

Directions:

In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through. 

While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.

When burgers are ready, place on a toasted bun & top with gouda (or more cheddar), onions, BBQ sauce and fresh romaine.

Grilled Chicken Wings with Maple Barbecue Sauce

I'm a Vermont girl, and where I'm from, it's tradition to serve up maple inspired dishes.  That's no different on Independence Day.  In continuance of our 4th of July special, we bring you these Grilled Chicken Wings with Maple Barbecue Sauce from Jan's Sushi Bar.  A must try for all the wing lovers out there!

Ingredients:

2 pounds chicken wings, not jointed

2 tablespoons Mrs. Dash for chicken or barbecue dry rub

2 tablespoons lard or other cooking fat

1 large yellow onion, diced

2 cloves garlic, minced

2 cups tomato sauce

3/4 cup Vermont maple syrup

1/4 cup tamari or gluten-free soy sauce

1 1/2 teaspoon red pepper flakes, or to taste

2 tablespoons apple cider vinegar

Directions:

Melt the lard in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring just to a boil. Reduce heat to low and simmer until sauce thickens slightly, about 20 minutes.  Stir in the vinegar; season sauce to taste with salt and pepper. Reserve about 3/4 of a cup for the chicken wings, and store the rest in an airtight container in the refrigerator for a later use.

While the sauce is simmering, prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Raise the grate to between 4 and 6 inches above the coals/heat.

Rinse the chicken wings and dry then with a paper towel. Place them in a large bowl and sprinkle them with the seasoning mixture/dry rub, tossing them frequently to coat them evenly. Place then over the coals/heat and cover. Cook, turning occasionally, for about 20 minutes or until the chicken is no longer pink near the bone. Baste with the barbecue sauce for the last 5 minutes.

Remove to a platter and allow the chicken to rest for 3 to 5 minutes before serving.

Italian Chicken Burgers

Ingredients:

1 heaping cup panko bread crumbs

1 TB dried Italian seasoning

2 TB finely grated hard Italian cheese, like Parmesan

1/2 tsp coarse salt

1/2 tsp finely ground pepper

1 1/3 lb ground chicken

1 egg

1 TB fresh, finely chopped basil or oregano (optional)

1/2 tsp coarse salt 

1 TB olive oil

4 burger buns, preferably Kaiser or a soft Ciabatta

4 large slices tomato

4 oz low-moisture mozzarella cheese, sliced thinly

1/2 cup arugula

8-12 large basil leaves

Mayonnaise 

Directions:

First, make your seasoned breading. Mix the panko, dried seasoning, grated cheese, salt, and pepper. Set aside on a large plate.

In a medium sized mixing bowl, mix the chicken, egg, salt, and oregano, if using. Add about 1/4 cup of the bread crumb mixture, mixing gently, and careful not to overwork. Patties should hold together at this point; if you need a little more panko for it to hold it together, add about 1 TB at a time, using no more than an additional 2 TB. Shape it into 4 patties roughly 4" in diameter, and dredge it in the panko mixture, pressing the panko into the chicken patties. You may have some panko left over.

In a large, nonstick skillet, heat the olive oil over medium heat. When hot, add the patties. Cook until medium golden brown on the bottom, and chicken appears cooked halfway up, about 4-5 minutes. Flip, and continue cooking until the other side is the same color, another 3 minutes or so more. (Now's a good time to put the buns in the toaster.) When bottoms of chicken patties are light golden brown, with about 1 minute to go, add a thin layer of cheese on the top, and let cheese melt.

To serve, spread a little mayo on each side of your kaiser bun. Lay a few pieces of arugula, basil, and tomato slice on the bottom bun. Top with the patty and serve. 

MLK Favorites--Chunky Pecan Pie Bars and Buttermilk Fried Chicken

In honor of Martin Luther King Jr., here is a take on one of his favorite foods—pecan pie.  I wanted to switch it up from the traditional pie recipe, so here we have Chunky Pecan Pie Bars courtesy of Brown Eyed Baker.  MLK was also a big lover of Southern food, like fried chicken.  So, below is also one of the most delicious recipes for buttermilk fried chicken I’ve ever tasted! Enjoy!

Chunky Pecan Pie Bars

Ingredients:

For the Crust:

1½ cups all-purpose flour

½ cup (1 stick) butter, softened

¼ cup packed brown sugar

Filling:

3 large eggs

¾ cup corn syrup

¾ cup granulated sugar

2 Tablespoons butter, melted

1 teaspoon vanilla extract

1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)

1½ cups chopped pecans

Directions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Buttermilk Fried Chicken

Ingredients:

¾ cup buttermilk

1 teaspoon salt

¼ teaspoon pepper

2 ½ pound chicken fryer

1 cup flour

1 ½ cup vegetable oil

Fried Chicken Directions:

Crispy fried chicken soaked in buttermilk for delicious an old fashioned flavor.

Combine buttermilk, salt, pepper and chicken in shallow dish. Refrigerate 20 minutes, turning once. Remove chicken and dredge in flour. Cook in hot oil (350F.), turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes until crispy.

Note: Drain chicken on paper towels.

Chicken in Basil Cream

Here’s a recipe I had stored in my personal collection of recipes—Chicken in a Creamy Basil Sauce.  My mom used to make a dish similar to this, but without the pimientos.  I really enjoy preparing dinners that are simple and quick, but then again, who doesn’t!  This is one of those meals I don’t get stressed out about cooking.  My family requests this one often, but since I love trying new things, I don’t make it as often as they request!  It’s a very versatile recipe.  This can be served with rice, egg noodles and other kinds of pasta, or even over some nice, flaky biscuits. If you go the biscuit route, I would recommend a larger quantity of sauce, so they can soak up all of that wonderful flavor!  My daughter likes this sauce as an accompaniment to her fresh veggies, like broccoli and baby carrots. If your sauce comes out too thin, add a little flour ‘til you get your desired consistency.  

I personally love the recipe as is, but if you don’t have a certain ingredient or don’t like something in it, try some of these substitutions.  If you don’t have chicken, pork cutlets work just as well.  Switching out regular heavy cream for light heavy cream doesn’t make much of a difference in taste.   Out of chicken broth, but just happen to have white wine?  Some recommend this recipe tastes so much more delicious with using the white wine in place of the chicken broth.  If you’re not too big on the idea of pimientos, try some finely chopped red bell pepper.

Enjoy!

Photo: Real Mom Kitchen

¼ cup milk

1 cup dry bread crumbs

4 boneless, skinless chicken breast halves (4 oz. each)

3 Tablespoons butter

½ cup chicken broth

1 cup heavy whipping cream

1 jar (4 oz.) sliced pimientos, drained

½ cup grated Parmesan cheese

¼ cup minced fresh basil

⅛ Teaspoon pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, then coat with crumbs.  In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes.   Remove and keep warm. 

Add broth to the skillet.  Bring to a boil over medium heat; stir to loosen browned bits.  Stir in the cream and pimientos; boil and stir for 1 minute.  Reduce heat.  Add the Parmesan cheese, basil, and pepper; cook and stir until heated through.  Pour over chicken. 

Makes 4 servings

Mac and Cheese with Roasted Chicken

This Mac and Cheese Recipe is to die for! I love the chicken in it!  

From My Baking Addiction

mAKES 8 SERVINGS

INGREDIENTS:

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

DIRECTIONS:

Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Buffalo Chicken Stromboli

Ellie & I made these delicious buffalo chicken filled pastries tonight for dinner.  She chose them last week and we finally got around to making them.  No hot sauce in Ellie's.  I'm a spicy food fanatic, so I added extra to my own.  These are also great for on the go, sorta like a hot pocket, only better!

Recipe & Photo from AllRecipes

Ingredients

   2 cups cubed or shredded cooked chicken

   ¼ cup crumbled blue cheese

   3 tablespoons Frank's® RedHot® Sauce

   ½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

 

Directions

1.      Heat the oven to 400° F. Stir the chicken, cheese and hot sauce in a medium bowl.

2.      Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

3.      With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

4.      Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.