10 December 2013

Baked Chicken Roll Ups

We love roasted chicken and during the winter we have one about every other Sunday.  Even though I have a large number of go to recipes for the left over chicken I'm always thrilled to come up with something new that we both enjoy.  Well last night I experimented and I'm happy to say they turned out Wonderful. I even have to confess I had the last one today for lunch straight out of the fridge and it was good.  The options with these are limitless and the big guy has already put in a request for something similar with beef, but no matter what other ingredients you add or subtract from below, in my opinion the garlic oil brushed on top is mandatory. 
ENJOY!!

First, saute diced garlic in olive oil for approximately one to two minutes.  Remove from heat and set aside.


Shred some of your roasted chicken.  I shredded about two cups, mainly white meat but some dark also.

                            Homemade salsa, sour cream, diced onion and shredded cheese.  I used Colby.
                                                                    Mix all ingredients.
 Spread 2-3 tablespoons of mixture on the bottom third of flour wraps. Brush both sides with the garlic oil and sprinkle cumin, smoked paprika and salt on top.
                                          Bake at 400 degrees for 10-12 minutes, turning once.

12 May 2013

It's beginning to look a lot like SPRING!

 There are a few more things to do to it but my little kitchen garden is starting to take shape.  5


 Finally got the picnic table stained that the big guy got me for our anniversary in April  Looking forward to a lot of meals outside on this.
Salad mix in the hanging basket and chives, parsley and thyme in the 3 tiered planter.

17 February 2013

Easy like a Sunday morning


6 large eggs
1 cup favorite cheese ( I used colby )
1 tablespoon ricotta cheese
salt
pepper
thyme
3-4 pieces of cooked bacon chopped
Wisk together all ingredients.

Grease with olive oil 3 of the holes in an extra large muffin tin.  Fill empty holes with 1/4 cup water.  Bake in a 350 degree preheated oven for approximately 20 minutes.  
ENJOY!!!


25 January 2013

Week 3

 This was an experiment that went well.
 When I lived in Florida a woman I worked with was from Peru and she gave me this recipe for a green sauce that is very tasty.  It has been years since I made it and out of the blue I was craving some.  In the past we had used it on chili, spaghetti and Mexican dishes.  I had chicken to cook and decided to see how it worked together.

The Green Sauce
1 green bell pepper
2-3 jalapenos
1 onion
4-5 garlic cloves
1 teaspoon sea salt
Extra Virgin Olive Oil

Combine all ingredients in processor and mix adding Olive Oil slowly.  (Sorry I didn't measure how much I used.) You don't want it too runny.  You want it all finely diced and combined but somewhat thick in consistency.



I took 3 boneless, skinless chicken breasts and cut into strips
Then marinated the chicken in soy sauce, a pinch of red pepper and ginger.  Let marinate while you cook up a pot of rice. (brown or white would work)
Saute the chicken in olive oil until cooked through.

Serve the chicken over rice and top with a spoon full or two of the green sauce.  I served it with toasted garlic bread.

I will be making this one again soon.  It was that good.


18 January 2013

Week 2 Recipe Challenge

Ham and Bean Soup

First, I soaked 1 1 pound bag of northern beans over night.  You could also use canned but be sure and  drain and rinse.

In a large stock pot I filled 3/4 with water and I added a large ham bone, celery tops and a couple of bay leaves and some fresh cracked black pepper.  I let that simmer for a couple of hours on low.  Strain and set aside.

I then sauteed one diced onion, 3 diced celery stalks, 3 diced medium carrots.

I added about 2 cups of diced ham.

Next, add the ham stock and beans and simmer covered for about an hour on low or you could add all ingredients in your crock pot and cook on low for 5-6 hours.

I served with cornbread and it was delicious!






07 January 2013

Week 1 of my personal recipe challenge

In 2011 one of my New Year's resolutions was to try one new recipe each week. For the most part I did very well with this resolution and even into 2012 I continued.   One thing I wish I would have done though is keep better track of those that I made.  So through 2013 I will again be making a new recipe each week only this time, record the ones I've tried, any thing I'd do differently and how we liked it.
This week the recipe was chosen by The Big Guy.  We were on a short road trip and I was reading the January issue of Food Network Magazine when he looked over and saw the picture of 'Nacho Chicken Drumsticks' and replied...OH we HAVE to try those.
Sundays seem to be the days that I have the most time to experiment so yesterday I tried the recipe and neither of us was disappointed, especially not him. :-)


Nacho Chicken Drumsticks from food network magazine
1 cup all-purpose flour
1 9 oz bag tortilla chips finely crushed ( I used about 5 cups)
4 large eggs
12 medium chicken drumsticks
Vegetable oil for frying
Salt
1 1/2 Cups grated cheddar, jack or muenster cheese ( I used cheddar)
Fresh salsa, guacamole and sliced jalapenos for topping

Put the flour in a large bowl.  Put the crushed chips in another large bowl and whisk the eggs in a third bowl. Coat each drumstick with flour. One at a time, dip each drumstick in the beaten egg and then dredge in the crushed chips turning to coat.  Place on a baking sheet until ready to fry.
Pre heat oven to 425 degrees.  Fill a large pan with 3 inches of vegetable oil and heat over medium high heat until a deep fry thermometer registers 350 degrees.  Working in batches, fry the drumsticks until golden and cooked through, about 15 minutes.  Drain on paper towels.

Arrange the drumsticks on a large ovenproof pan and sprinkle with the cheese.  Bake until the cheese melts, about 4 or 5 minutes.  to with salsa, guacamole and jalapenos.

ENJOY!!


Week 1 was a success.  It isn't something we will eat often but I see it being requested during football season.