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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: February 2006 (Page 4 of 5)

Buffalo-Wings-Style Cheese-Stuffed Chicken

February 10, 2006 / / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

2 lb whole boned chicken breasts
2 T butter
1 minced clove garlic
2 ounce bottle of Tabasco
1 8 oz block cream cheese, room temp
1 cup Hidden Valley Ranch dressing
3/4 cups celery chopped into small pieces
5 tbsp softened butter
1/2 lb crumbled blue cheese
Olive oil

Directions:

Mix together cream cheese, Hidden Valley dressing, celery, 5 T butter and blue cheese. Form into 2 3″ oval patties. Melt 2 T butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick Arrange cheese mixture on chicken scallop and roll up scallops, tucking in sides to enclose filling Secure the end with wooden pick. Dust chicken rolls in flour. Dip in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.

Greek Chicken

February 10, 2006 / / 0 Comments

Recipe Source: betterrecipes.com

Ingredients:

12 wooden skewers
1-1/2 lb. boneless
skinless, chicken breast(16.5)
1 cup onion, finely minced(1)
2 cloves garlic, finely minced
juice of 1 lemon
1 tsp. cumin
2 bay leaves
1 tsp. dried oregano

Directions:

Cut each chicken breast into 5-6 chunks and put in a large bowl. Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano. Pour the marinade over the chicken, cover and refrigerate 1-2 hours. Remove chicken from marinade and thread 5-6 chunks onto each skewer. Grill until chicken is cooked through, about 7 minutes each side. Two skewers per serving. Serve with Lemon Rice.

Makes 6 servings.

Suggestion:

Soak the wooden skewers in water while chicken marinates.

Garlic Wellness Elixir

February 10, 2006 / / 0 Comments

Recipe Source: nevertrustanyonewhodoesntlikegarlic.net

Ingredients:

3 medium cloves of garlic
Juice from 1 medium grapefruit
1/4 teaspoon of cayenne pepper

Directions:

Mix and drink for a “wake up” when you’re feeling under the weather!

Interesting note:

Raw uncooked garlic will destroy any ill bacteria in your intestines. It has a natural antibiotic affect in the digestive tract and intestines.

Bacon Chicken

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 15min / Cook Time: 25min

Ingredients:

6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese

Directions:

Cook bacon in 12″ skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don’t wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12×8″ baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted.

Serves 6.

Santa Fe Chicken

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 15min / Cook Time: 35min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

Directions:

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.

Serves 6.

Chicken Potato Casserole

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 20min / Cook Time: 60min

Ingredients:

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Directions:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Linda’s Notes:

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can’t face the kitchen.

Spanish Rice

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes / cooking time: 35 minutes

Ingredients:

a pinch Pepper, Black – Ground
1/2 tsp Cayenne
2 tsp Chili Powder OR
2 tsp Chipotle Seasoning
1 tbsp Onion Minced
2 tbsp butter
1 cup long grain, white rice
1/2 cup tomato juice
1 cup chicken stock
1 med Roma tomato, chopped
2 tbsp red peppers, chopped

Directions:

In a sauce pan – that has a tight fitting lid – melt the butter and add the minced onion. Add the rice and stir to coat the rice with the butter and to slightly heat the rice. Then add the tomato juice, chicken stock, cayenne pepper, chili powder and pepper.

Stir and bring to a boil, reduce heat to medium, cover and let cook for 10 minutes. Do not stir. Do not lift lid.

After 10 minutes add the chopped tomato and peppers on top of the rice. Cover. Do not stir. Remove from heat and let stand for 15 minutes. Now stir and serve.

Makes 4 servings.

Chili Popcorn

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes

Ingredients:

1 tsp Chili Powder
1/8 tsp Garlic – Granulated Powder
8 cups popped popcorn
2 tbsp butter of margarine, melted
2 tbsp parmesan cheese, grated

Directions:

Place popped popcorn in a large bowl. In a small bowl combine melted butter, chili and garlic.

Drizzle spiced butter mixture evenly over popped popcorn. Sprinkle with Parmesan Cheese. Toss to coat. Enjoy!

Recipe makes 10 servings.

Pumpkin Pie Spice

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 2 minutes

Ingredients:

2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ground ginger

Directions:

Mix well.

Makes 4 teaspoons.

Notes:

This is a blend of baking spices and is as the name states is for making pumpkin pie and is traditionally associated with Thanksgiving. Buying this spice blend is convenient but not necessarily wise as you will probably only use it once or twice a year and with each year it loses it flavor and color. So instead of buying the blend, make it yourself with the basic spices you probably already have in your kitchen cupboard.

Chile con Queso

February 9, 2006 / / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 15 minutes / cooking time: 8 minutes

Ingredients:

a pinch Cayenne Pepper
1 tbsp olive oil
1 medium onion, finely chopped
1 jalapeno, seeds removed and minced
2 cloves fresh garlic, minced
1 can 15 oz. diced tomatoes in juice (drain away juice)
3 mild chiles, such as Anaheim or New Mexico*
1/2 cup heavy cream
1 1/2 cups (6 oz) Monterey Jack, grated
1 1/2 cups (6 oz) Cheddar (sharp or old)
1 tbsp cornstarch

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeno and cook, until the onion is translucent (about 5 minutes, stir frequently). Add the garlic and stir for about 1 minute. Stir in the tomatoes and cook until they give off their juice (about 3 minutes). Stir in the cream and bring to a simmer — DO NOT BOIL. Reduce the heat to low. Toss the Monterey Jack and Cheddar with the cornstarch in a medium bowl. Gradually whisk the cheese into the skillet and bring to a simmer.

Transfer to a heat proof serving dish and serve hot with Tortilla chipes, broccoli florets, carrot sticks or other vegetables.

Makes 4 cups.

Note:

If you can’t find 3 mild chilies, you can substitue 1 large sweet red pepper instead.

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