Naughty Chicken

This chicken dish is getting straight up coal in its stocking this year, because it is deliciously naughty.  Serve it with some steamed broccoli, or a brisk 30 minute walk, because you're going to need it.  Joking aside, this chicken dish was to die for, and I couldn't wait to eat the leftovers!  I adapted the recipe from Mandy's Recipe Box, you can find the original recipe here.

Ingredients

• 1 pound bacon, diced into pieces (try not to get anything with a fancy flavor...)
• 1 pound boneless skinless chicken breasts, cut into bite size pieces
• 3 tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup brown sugar
• up to 1 cup of water, as needed
• Cooked rice, for serving (the amount depends on what you like, I made 4 dry cups)

Directions

1. Fry the bacon in a large skillet, until it's almost done and crispy and delicious.
2. Remove all bacon grease but about 1/2 cup (you can leave more in if you like -- the original recipe didn't have you taking any out, but we found it to be a little too greasy -- we had really fatty bacon.  If your bacon is meatier, you probably wouldn't want to take any out).
3. Stir in the chili powder, onion powder, garlic powder, and chicken.
4. Cook until chicken is cooked through.
5. Add in the brown sugar, and continue to cook on medium high, until sugar is dissolved, and sauce begins to thicken.  If you notice your sauce getting too thick, add in some water.
6. Serve over rice and indulge.  Yum!

My review:  I loved this dish.  The bacon grease added a depth of flavor, and the spicy sweet flavors added later were very dynamic too.  We really enjoyed this dish.  I want to try it with some stir fry vegetables added into the sauce too.

Stuffed Pepper Mini Meatloaves

I love the filling in stuffed peppers, but I never eat the actual pepper.  This was my way of still having the stuffed pepper flavor, but not wasting the pepper.

Makes about 16 mini meatloaves.

Ingredients

• 2 green bell peppers, diced
• 1 sweet onion, diced
• 2 plum tomatoes, diced
• 1 pound ground beef
• 1 package Zatarain's Dirty Rice (cooked acoording to package directions, without the ground beef)
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Cook your rice the night before if possible -- it takes about 30 minutes, so it's nice to not have to do that the night that you plan to bake your mini meatloaves.
2. Preheat your oven to 350 degrees F.
3. Throw the peppers, onion, tomatoes, ground beef, and rice in a large bowl and mix until well combined.
4. Spray a regular size muffin pan with cooking spray.
5. Fill each muffin hole with the beef mixture.  Pack it in - they will shrink as they cook.
6. Bake for 30 minutes.
7. Top each with some cheese.
8. Bake for 10 more minutes.
9. Serve with a big green salad  -- I even broke up the loaves and mixed them into my salad.

My review:  This was an idea I had when my peppers didn't look very pretty, and when I remembered that I don't even like the pepper part of stuffed peppers.  I loved this.  It was pretty spicy, and if your family doesn't like much spice, then you may want to just use 2 cups of regular white or brown rice.

Buffalo Chicken Stuffed Shells

• 24 Pasta Shells, Cooked according to package directions
• 2 chicken breasts, cooked and shredded (or diced)
• 1/3 cup Frank's Red Hot sauce
• 1/4 cup Ranch Dressing or Blue Cheese Dressing
• 1 cup Ricotta Cheese
• 1 egg, beaten
• 1/2 cup Cheddar Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 tsp salt
• Vegetable Oil
• Extra Cheese for sprinkling on top of shells

1. Preheat oven to 400 degrees F.
2. Mix together all ingredients except the pasta and oil in a large bowl.
3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
5. Sprinkle with extra cheddar and mozzarella cheese.
6. Cover with aluminum foil.
7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.

Slow Cooker Buffalo Chicken Tacos

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA.  If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Lettuce
Tomato
Onion
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings.  Rice is a good touch because it helps with the spiciness.


My review:  This was awesome.  I will definitely be making this again.  It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco.  This would even be good on a sandwich too.

Baked Strips of Fire

 

 1/2 tsp ground red cayenne pepper

1 packet Shake N Bake Extra Crispy coating mix

1 pound boneless, skinless chicken breasts, cut into strips

1/2 cup Frank's Red Hot Sauce

Heat oven to 400 degrees F.

Add pepper and coating mix to shaker bag included with Shake N Bake.

Dip each chicken strip into the hot sauce, and then shake into coating mix until coated.

Spray baking sheet with cooking spray, and place chicken strips in a single layer.

Bake 25 minutes and serve with ranch dressing, celery, and carrot sticks.  They would also be good served on top of a salad or in a wrap.

My review:  These were amazing!  I loved them.  It was a nice healthier substitute for boneless buffalo wings.  They would be great for a Superbowl party!

 

Crock Pot Turkey Chili

1 package 97/3 Ground Turkey (1.3 lbs)
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and diced (only add the seeds if you like lots of heat!)
2 cans light kidney beans, slightly drained
1 can black beans, slightly drained
1 can diced tomatoes
1 can tomato paste (6 oz)
1 small can tomato sauce
1 cup frozen corn
1 tsp salt
1 tbsp Worcestershire sauce
2 tbsp chili powder

Brown the turkey with the onion, garlic and jalapeno.
Mix turkey and all other ingredients in your Crock Pot.
Cook on low for 7-8 hours or high for 3 hours.
Serve topped with shredded cheese, onion, black olives, or crushed tortilla chips.

My review:  This was a good chili.  I think next time I will add at least one or two more jalapenos, because I felt like it needed a bit more heat, but overall it was a really good chili.  I topped it with cheese and dipped it with tortilla chips.  Obviously ground beef can be substituted for the turkey. 

Pomegranate Chipotle Sauce

So first, I apologize for no picture.  I forgot. 


Second, this recipe is a copycat of the Tastefully Simple Pomegranate Chipotle Sauce.  So if you want to go the simple route, buy it from them.  But this is pretty easy to make and incredibly delicious.  You can make double and triple recipes, because it refrigerates well for up to 3 weeks.



This sauce is good on ribs, chicken, pork chops, wings, or even spread on top of cream cheese as a dip.



Olive oil
2 garlic cloves, minced
1 cup pomegranate juice
2 tbsp tomato paste
2 tbsp molasses
1/2 tsp dry mustard
1 tsp brown sugar
3chipotles in adobo, diced thin
1 tbsp adobo
1 tbsp lemon juice


Heat oil and garlic in a skillet on medium heat until the garlic is softened.
Add pomegranate juice, tomato paste, molasses, dry mustard, brown sugar, chipotles, and adobo.
Mix together with a whisk to combine all ingredients.
Simmer and let reduce for 10-15 minutes, or until it reduces to your liking.  (I let mine get pretty thick, because I like a thicker sauce, but you can let it more runny, especially if you would like to use as a marinade).
Remove from heat and stir in lemon juice.
Refrigerate any unused sauce for up to 3 weeks.

My review:  This was delicious, spicy, and sweet.  It definitely has a kick to it.  I have used it to marinate chicken breasts for grilling, as a sauce for chicken wings, and on ribs, and haven't found a way I don't like it yet!  It would also be good as a dipping sauce for chicken nuggets. 

White Enchiladas!

These were inspired by Pioneer Woman's White Chicken Enchiladas... but unfortunately, I didn't buy all the right ingredients, and ended up improvising.

2 cups cooked, shredded Turkey or Chicken (great for Thanksgiving leftovers!!)
2 cups Chicken Broth
8 whole corn flour tortillas (cafe style tortillas)
1 medium-large onion, diced
1 can (4 oz) diced green chiles
1 jar (4 oz) pimientos, diced, drained
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1(8oz) container sour cream
2  cups Colby Pepperjack mix cheese (or you can use cheddar, monterey jack, colby, whatever you like)
Salt and Pepper to taste (mine didn't need this...)
Parsley

Heat one tablespoon of oil in a large skillet over medium heat.  Throw in your onions and saute for a minute or so.  Add the chicken, half the chilies, half the pimientos, and 1/2 tsp paprika.  Stir together.  Add 1/2 cup of chicken broth and stir.  Add cream and stir, allowing mixture to get hot and bubbly.  Turn off heat and sit aside.
In another large skillet, melt the butter.  Sprinkle in the flour, and whisk together, cooking over medium heat for one minute.  Pour in 1 1/2 cups chicken broth.  Whisk together and cook for 2 minutes.  Stir in the other half of the chiles and pimientos.  Reduce heat, stir in sour cream.  Add 1/2 cup grated cheese and stir to melt.  Add 1/2 tsp paprika.  Check the flavor and add salt and pepper if needed.
Spoon your chicken mixture in each of the tortillas, top with cheese, and roll up.  Place seam side down in a 9x13 baking dish.
Pour the cheese mixture over the tortillas, and top with whatever cheese you have left (or any other cheese you want to add).
Bake at 350 degrees for 30 minutes.
Once you take them out of the oven, sprinkle some parsley flakes over the top.
Serve with picante sauce, if you like.

My review:  These were delicious!  I love enchiladas, but don't like a lot of the red sauce.  This got rid of that, because the white sauce was awesome.  They were gooey, cheesy, and had a bit of a kick to them.  Great way to use up some leftover turkey!

Spicy Chicken Lo Mein

Sorry for the lack of a good picture.  This was one of those dishes that just doesn't photograph well!  And, since it gets dark so early, I don't have my natural light to help anymore!!

1/2 lb. spaghetti or thin linguine, uncooked

1/3 cup  Kraft Light Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips(you can also use pork tenderloin)

2 cloves garlic, minced

1/2 red bell pepper, diced or cut into thin strips
1 small onion, diced or cut into thin strips
(you can also add mushrooms, green peppers, yellow peppers, sprouts, etc.)  (or a frozen bag of peppers and onions works too!)

1/2 cup chicken broth (if using pork, use beef broth)

1 Tbsp. peanut butter

1/4 cup soy sauce

1/4 tsp crushed red pepper (leave this out if you don't want the spicy part)

Cook pasta in large saucepan as directed on package.
Heat dressing and crushed red pepper in large nonstick skillet on medium-high heat. Add chicken, veggies, and garlic; stir-fry 3 min. or until chicken is no longer pink. Add broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
Drain pasta; return to pan. Add chicken mixture and soy sauce; mix well.


My review:  This was such a quick and easy meal to throw together!   It tasted pretty similar to what you get in a chinese restaurant, but was still pretty healthy!  Next time, I think I will add more veggies, like some pea pods and mushrooms, even some cabbage!  I also want to try making it with pork.

Sausage Gravy and Biscuits

1 pound sausage (pork sausage, turkey sausage, chicken sausage, whatever)
1/2 onion, finely chopped
6 tbsp all-purpose flour
4 cups milk
1/2 tsp season salt
1/4 tsp salt
Squirt of Worcestshire sauce
Squirt of Tabasco
Fresh Ground Pepper, to taste
1 tube of Grands! Biscuits

Cook the sausage and onion until browned in a deep skillet.  Drain all drippings, except for a small amount (about 2-3 tbsp).  If you used chicken or turkey sausage, you may not have enough drippings, and will have to add a few tablespoons of butter.
Stir in the flour, and cook the mixture over low heat, stirring, until the mixture is bubbly and golden.
Stir in the milk and seasonings.  Cook on medium heat until thickened.
Serve with biscuits, cutting them in half, and topping with the sausage gravy.  If having this for dinner, I suggest peas to go with it.  It's weird, but believe me.

My review:  This is good comfort food.  My uncle makes the best I've ever had, but I like using this recipe when I make it.  The tabasco gives it just enough heat to make it interesting.

Shrimp Quesadillas that would make Bubba proud...

I adapted this recipe a little bit from Pioneer Woman.  I prefer my peppers and onions diced up into small pieces, and to keep my shrimp whole.  But mostly, this recipe came from P-Dub, and it's delicious!

  1 lb. Shrimp (36 count), tailed and deveined
6 tortillas (burrito size)
2 cups Shredded Colby Jack Cheese
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 (8oz) bottle mexican red sauce (taco sauce)
Olive Oil
Cooking Spray
Sour Cream and Salsa for dipping

Pour sauce over shrimp and put aside.
Saute onions and peppers in olive oil on high heat until browned.  Remove from skillet.
Keeping your skillet on high heat, pour the shrimp and sauce into the skillet.  Don't stir often, cooking until the shrimp are opaque.  (you can remove the shrimp here and chop into pieces if you like, otherwise, just turn off the heat, and leave them in the pan.)
Spray another skillet with cooking spray, and heat to medium heat.  place a tortilla in the skillet, layer ingredients on one side, cheese, shrimp, veggies, cheese, and then fold over.  Cook on both sides.
Slice into wedges and serve.
I like to have mine with rice and beans, and dip them in sour cream and salsa.


My review:  I would make this again.  I loved it.  One of those things like fish tacos that you don't think you'll like, but when you try it, it's like hmm, not bad.  It was nice to try something different.  I love seafood, but don't eat it very often.  This was a nice change. 

Cowboy Kisses (Bacon Wrapped Jalapeno Thingies)

Pioneer Woman has seriously NEVER steered me wrong. This recipe is absolutely no exception.

Jalapenos, 2-3 inches in size
Cream Cheese, softened
Bacon, sliced into thirds
Toothpicks for assembly

Preheat your oven to 375 degrees F.
The best part of this recipe is you can make as many as you want. There's no specific amount. So make as many or as few as you like.
Using gloves (unless you have a deathwish for your cuticles and any small nicks on your hands), cut each jalapeno in half. Clear out the seeds and white membranes on the inside.
Smear cream cheese into each jalapeno half.
Wrap the jalapeno with bacon and secure with a toothpick.
P-Dub mentions at this point that you can freeze them here. Which is a FANTASTIC idea. But they looked too good, so I didn't get to that point.
Bake on a pan with a rack (or if you suck like me and don't have one, a cookie sheet wrapped with tin foil worked.) Cook these little beasts for 20-25 minutes.
For the last two minutes, if they don't look brown enough, throw on the broiler and let the bacon sizzle.
You can eat them hot or at room temperature.
They didn't last past burn-your-mouth hot, but then that's us... you could be different.

My review: These were fantastic. I want to eat them as appetizers, meals, and dessert. Yummy! They weren't as spicy as I thought they might be, they were just perfect. And I can't wait to make (and eat!) them again.

Amazing Buffalo Chicken Pizza

Olive oil
1 can Pillsbury classic pizza crust or thin pizza crust
3 tablespoons butter/margarine
1 lb chicken breasts, cut into 1/2 inch pieces
1 sweet onion, chopped (1/2 cup)
3 tablespoons Frank's Hot sauce
1 cup diced plum tomatoes (about 2 or 3)
1 1/2 cups shredded Monterey Jack Cheese

If using classic crust, heat oven to 425 degrees. If using thin, heat to 400.
Lightly coat a cookie sheet with olive oil.
Unroll the dough onto the sheet and push out into a crust.
In a ten inch skillet, melt butter on medium high heat. Add chicken, onion, and hot sauce. Cook 4-6 minutes until chicken is fully cooked.
Remove from heat and stir in the tomatoes.
With a slotted spoon, spoon the mixture over dough, leaving a crust on the edges. Sprinkle evenly with cheese.
Bake 13-16 minutes for the classic crust and 11-14 minutes for the thin crust.


My review: This is amazing. A bit spicy, but nothing a little bit of ranch couldn't handle. It's dang yummy and you're crazy if you don't make it right now!!

Buffalo Wing Dip!

8 oz. package cream cheese (softened)
1/2 cup ranch dressing
1/2 cup Frank's Red Hot (adjust to your preferred spiciness!)
1/2 cup shredded mozzerella
1/2 cup shredded cheddar (optional, i like mine VERY cheesy!)
2 (9.75 oz) cans of chunk chicken breast, drained (or any other cooked chicken)



Preheat your oven to 350 degrees F.
Put the cream cheese in a baking dish and stir until smooth.
Mix in the salad dressing, hot sauce, and cheeses.
Stir in chicken.
Bake for 20 minutes or until heated through.
Serve with tortilla chips, veggies, crackers, triscuits, pretzels, ANYTHING!


OTHER COOKING OPTIONS
MICROWAVE: Prepare as before in a microwavable dish. Microwave uncovered for 5 minutes, stirring halfway.
SLOW COOKER: Prepare as before and place into slow cooker. Heat on high for 1-2 hours or on low for 2-3 hours.


My review: Please make this. If you love hot wings, please do yourself a favor and make this. and eat it. on celery, on carrots, on tortilla chips, or on a spoon all by itself. I like to double the recipe and throw it in the crockpot for covered dish parties. If I don't eat this on Super Bowl Sunday, I shrivel up and die. It's a very sad thing. Enjoy!

Old Bay Shrimp Scampi

I saw this recipe on the back of the Old Bay can, and I knew that I just HAD to make it. Oh yeah, and those are boiled monkey heads next to the pasta in the picture. Otherwise known to normal people as brussels sprouts...

1/3 cup oil (i used 1/2 vegetable and 1/2 olive)
1 lb. shrimp, peeled and tails off
2 tsp Old Bay
1 tsp Parsley Flakes
1 tbsp Lemon Juice

Heat the Oil in a large skillet. Add garlic and saute for 1 minute.
Add shrimp, Old Bay, and parsley.
Saute for 3-5 minutes or until the shrimp turn pink. Stir in Lemon Juice.

Serve over angel hair pasta. Top with Parmesan and a bit of mozzerella cheese.


My review: This was incredibly easy. and very yummy. I highly recommend this recipe. You can adjust the Old Bay to your preferred spiciness. The original recipe called for 1 1/2 tsp, and I added a bit more. Enjoy!

Buffalo Chicken Broiler Pizza

1/4 cup refrigerated ranch dip (dip, not dressing)
12 inch prebaked pizza crust
1 1/2 cups cooked chicken (you can use canned, if you like)
1 cup chopped tomatoes (I like plum tomatoes...)
Buffalo Wing Sauce (about 1/4 cup, but it depends if you like it spicy or beyond..)
1 package (2 cups) Colby-Monterey Jack Cheese Blend (I threw some Mozzerella on as well...)
1/4 cup chopped green pepper (optional) (I recommend it.. seriously.)
1/4 cup chopped onion (optional) (You could pass on this... it added a little extra zing, in my opinion, but if you've noticed, i use onion a lot in my recipes....)


Set your oven to Broil. If you have the option of low or hi (some ovens do, mine does not), set it to low. You would much rather it take a bit longer than have it flaming in your oven!
Spread the dip on the pizza crust.
Top with Chicken and Tomatoes.
Sprinkle the buffalo sauce over the pizza.
Throw on the cheese, green peppers, and onion.
I recommend putting the pizza on the rack of your broiler pan, if you have one. Other pans don't like high broiler heat if they can help it.
Broil about 6 inches from heat, for about 8 minutes. Make sure to watch it closely!


My review: Yum. This was good and spicy. I'm not a huge fan of the prebaked crusts, but that's my deal. Using it here made this recipe done in like 10 minutes, so who can complain?? I used canned chicken, realizing it would be much better with fresh cooked chicken. but still, it was good. I will most likely make this again on a night that I have class, because I am always looking for dinners that don't take much time, but are at least a hot meal. Serve it with a salad and some celery! For some reason, celery just tastes so much better when paired with buffalo chicken ANYTHING.

Seafood Fondue

2 cups Velveeta Cheese
1/2 cup Milk (preferably Whole Milk)
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 cup chopped red and green peppers
Lobster, Crab, and Shrimp as desired (can used canned, fresh, or frozen)


Combine all ingredients in a saucepan and heat on low until melted.
Serve in a toasted bread bowl (I prefer a sourdough bread bowl). Cut into a bowl and use the rest for dipped. Put in under the oven broiler to toast with some olive oil. You can also serve in a fondue pot or crock pot. Use toasted bread, crackers, pretzels, veggies, or tortilla chips to dip.


My review: Tastes just like the lobster fondue from Red Lobster. We usually make this to use leftover seafood, like after our New Year's Seafood feast. It's delicious, a hit at parties, and EASY! (to make and enjoy...)