1 rotisserie chicken, meat pulled off and shredded (I only use the white meat)
1/2 cup honey
1/3 cup lime juice
1 T chili powder
1/2 tsp garlic powder
Place meat and other ingredients in crock pot for 30 minutes to warm and let meat soak in the juices.
Divide the meat onto 10 flour tortilla's and top with shredded Monterrey jack cheese, roll and place in greased 9x13 pan.
Top with 1 (10oz) can of green enchilada sauce
Top with more grated cheese and bake at 350 for 30 minutes.
YUMMY!
Saturday, January 29, 2011
Monday, January 10, 2011
Cajun Chicken Pasta
Ingredients:
2 cups penne pasta uncooked (my kids like the Piccolini mini penne and farfalle noodles)
2 TBSP butter
1 TBSP flour
1 1/2 cups milk
4 oz. Philadelphia cream cheese, cubed
1/2 cup Romano Cheese (grated or powdered works)
2 cubes garlic, minced
1 tsp crushed red peppers
salt and black pepper to taste
2 large chicken breasts
Tony Chachere's original Creole Seasoning (green container)
Directions:
1. Cook pasta as directed on the package.
2. Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to a boil; cook on medium heat 2 minutes or until thickened, stirring constantly.
3. Add cream cheese, Romano cheese, garlic, red pepper, salt and black pepper. Cook 1-2 minutes or until cheeses are completely melted and sauce is well blended, stirring constantly.
4. Drain pasta and place in large bowl. Add sauce, toss to coat.
5. Using a meat mallet, flattened chicken to 1/4 inch. Sprinkle both sides with Tony Chachere's. I found it is easiest to use a George Foreman to grill the chicken, but you can use any method you prefer. Cook all the chicken.
6. After all the chicken is cooked, slice into long thin slices. Lay chicken on top of pasta and sauce; sprinkle with grated Parmesan or Romano cheese, serve.
2 cups penne pasta uncooked (my kids like the Piccolini mini penne and farfalle noodles)
2 TBSP butter
1 TBSP flour
1 1/2 cups milk
4 oz. Philadelphia cream cheese, cubed
1/2 cup Romano Cheese (grated or powdered works)
2 cubes garlic, minced
1 tsp crushed red peppers
salt and black pepper to taste
2 large chicken breasts
Tony Chachere's original Creole Seasoning (green container)
Directions:
1. Cook pasta as directed on the package.
2. Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to a boil; cook on medium heat 2 minutes or until thickened, stirring constantly.
3. Add cream cheese, Romano cheese, garlic, red pepper, salt and black pepper. Cook 1-2 minutes or until cheeses are completely melted and sauce is well blended, stirring constantly.
4. Drain pasta and place in large bowl. Add sauce, toss to coat.
5. Using a meat mallet, flattened chicken to 1/4 inch. Sprinkle both sides with Tony Chachere's. I found it is easiest to use a George Foreman to grill the chicken, but you can use any method you prefer. Cook all the chicken.
6. After all the chicken is cooked, slice into long thin slices. Lay chicken on top of pasta and sauce; sprinkle with grated Parmesan or Romano cheese, serve.
Cinnamon Glass Candy
Ingredients:
1 cups water
3 3/4 cups sugar
1 1/4 cup light corn syrup
1 tsp red liquid food coloring
1-2 tsp cinnamon oil (I have found this at Hobby Lobby in a two pack, I just use both bottles)
1/3 cup confectioners' sugar
Directions:
1. Line a 15x10x1 baking pan with foil; butter the foil and set aside. In a large, heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
2. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately poor onto prepared pan. Cool completely, about 45 minutes.
3. Sprinkle both sides of candy with confectioner's sugar. Break the candy into pieces using the edge of a metal mallet. Store in airtight container.
(Other oils and food colors may be used to make different flavors, but make sure you are using oil not flavoring. )
1 cups water
3 3/4 cups sugar
1 1/4 cup light corn syrup
1 tsp red liquid food coloring
1-2 tsp cinnamon oil (I have found this at Hobby Lobby in a two pack, I just use both bottles)
1/3 cup confectioners' sugar
Directions:
1. Line a 15x10x1 baking pan with foil; butter the foil and set aside. In a large, heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
2. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately poor onto prepared pan. Cool completely, about 45 minutes.
3. Sprinkle both sides of candy with confectioner's sugar. Break the candy into pieces using the edge of a metal mallet. Store in airtight container.
(Other oils and food colors may be used to make different flavors, but make sure you are using oil not flavoring. )
Baked Potato Soup
Ingredients:
2 TBSP butter
2-3 cloves garlic-minced
1/2 cup flour
4 1/2 cups low-fat or skim milk
1 14oz. can chicken broth
4 medium potatoes-baked
2 cups cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
8 slices bacon, cooked, crumbled, divided
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. SLOWLY add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup cour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining sour cream, cheese, onions and bacon.
2 TBSP butter
2-3 cloves garlic-minced
1/2 cup flour
4 1/2 cups low-fat or skim milk
1 14oz. can chicken broth
4 medium potatoes-baked
2 cups cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
8 slices bacon, cooked, crumbled, divided
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. SLOWLY add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup cour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining sour cream, cheese, onions and bacon.
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