Ingredients
3 tablespoon Southwestern Dip mix
1 cup sour cream
1 cup mayonnaise
Southwestern Dip Mix (makes 1 2/3 cups):
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt
Directions
In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until smooth. Refrigerate at least 2 hours for flavors to blend. Serve with chips or fresh vegetables.
Southwestern Dip Mix:
In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt. Package in decorative jar or cellophane bag.
Recipe courtesy Paula Deen
Sunday, January 27, 2013
Scallion Dip From Paula Deen Game Day
Ingredients
4 cups sour cream
2 teaspoons cumin
2 teaspoons chili powder
Juice of one lime
6 chopped green onions
Salt and freshly ground pepper
Directions
In a large mixing bowl, mix ingredients together. Top with scallions and serve with Tortilla Chips.
Yield: 8-10 servings
Prep time: 5 minutes
Cook time: 5 minutes
4 cups sour cream
2 teaspoons cumin
2 teaspoons chili powder
Juice of one lime
6 chopped green onions
Salt and freshly ground pepper
Directions
In a large mixing bowl, mix ingredients together. Top with scallions and serve with Tortilla Chips.
Yield: 8-10 servings
Prep time: 5 minutes
Cook time: 5 minutes
Friday, January 25, 2013
Deep Dish Covered Baker Rolled Up Chicken From Fun Recipes
Deep Dish Covered Baker Rolled Up Chicken
What you Need:
4-5 Boneless Skinless Chicken Breasts, Depending on who your cooking for!( pounded to an even thinness)
1 1/2 Cups of Prepared Mashed Potatoes
2 Cups Steamed Broccoli ( I used the kind in the steamer bags)
1/2 Cups Shredded Cheddar cheese
1/2 Cup Flour
1/4 tsp Salt
1/4 tsp Pepper
1 Beaten Egg
1 1/2 Cups Bread Crumbs
1 Packet Ranch Dressing Seasoning Mix
Place pounded chicken breasts onto a cutting board.
Using a Food Chopper, chop your Steamed Broccoli into TINY pieces.
Sprinkle a little of the chopped steamed Broccoli onto the thin layer of mashed potatoes.
Carefully roll each chicken breast up securing ends with toothpicks.
Using either bowl or the Pampered Chef Coating Trays and Tool
Place flour, salt and pepper into a bowl. (or the 1st of the trays if using the Pampered Chef Coating Trays and Tool)
Place beaten egg in a second bowl (or the 2nd of the trays if using the Pampered Chef Coating Trays and Tool)
Place the bread crumbs and ranch mix into a 3rd shallow bowl. (or the 3rd of the trays if using the Pampered Chef Coating Trays and Tool)
Dip and roll the rolled chicken into flour, then egg, then bread crumb mixture. Be gentle so that all of your filling doesn't fall out.
Place Chicken rolls seam side down into the Deep Dish Covered Baker and cook for a total of 25 minutes.
After 15 minutes has passed, remove the Deep Dish Covered Baker from the microwave and sprinkle the chicken with the cheese. Return to the Microwave and cook for the remaining 10 minutes!
After the Chicken dish has cooked for 25 minutes remove from the microwave. Be VERY careful when lifting the lid. Lift away from you in case of steam.
Serve over rice or alone!
What you Need:
4-5 Boneless Skinless Chicken Breasts, Depending on who your cooking for!( pounded to an even thinness)
1 1/2 Cups of Prepared Mashed Potatoes
2 Cups Steamed Broccoli ( I used the kind in the steamer bags)
1/2 Cups Shredded Cheddar cheese
1/2 Cup Flour
1/4 tsp Salt
1/4 tsp Pepper
1 Beaten Egg
1 1/2 Cups Bread Crumbs
1 Packet Ranch Dressing Seasoning Mix
Place pounded chicken breasts onto a cutting board.
Using a Food Chopper, chop your Steamed Broccoli into TINY pieces.
Sprinkle a little of the chopped steamed Broccoli onto the thin layer of mashed potatoes.
Carefully roll each chicken breast up securing ends with toothpicks.
Using either bowl or the Pampered Chef Coating Trays and Tool
Place flour, salt and pepper into a bowl. (or the 1st of the trays if using the Pampered Chef Coating Trays and Tool)
Place beaten egg in a second bowl (or the 2nd of the trays if using the Pampered Chef Coating Trays and Tool)
Place the bread crumbs and ranch mix into a 3rd shallow bowl. (or the 3rd of the trays if using the Pampered Chef Coating Trays and Tool)
Dip and roll the rolled chicken into flour, then egg, then bread crumb mixture. Be gentle so that all of your filling doesn't fall out.
Place Chicken rolls seam side down into the Deep Dish Covered Baker and cook for a total of 25 minutes.
After 15 minutes has passed, remove the Deep Dish Covered Baker from the microwave and sprinkle the chicken with the cheese. Return to the Microwave and cook for the remaining 10 minutes!
After the Chicken dish has cooked for 25 minutes remove from the microwave. Be VERY careful when lifting the lid. Lift away from you in case of steam.
Serve over rice or alone!
Crispy Fried Shrimp Balls From Fun Recipes
Crispy Fried Shrimp Balls – Tôm Viên Chiên:
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.
Tuesday, January 22, 2013
Impossibly Easy Mini Chicken Pot Pies From Fun Recipes
Impossibly Easy Mini Chicken Pot Pies
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Tuesday, January 15, 2013
Pepperoni Cheese Roll Ups From Pinterest
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional – marinara or ranch sauce for dipping
Garlic Butter Glaze:
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese
Instructions:Preheat oven to 350 degrees.
Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
Slow Cooker Chicken Nachos From Pinterest
2 chicken breasts
* 1 jarred roasted red pepper
* 1/2 cup favaorite salsa
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 cloves garlic, minced
* 1 large pinch coarse salt and freshly ground pepper
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1/2 cup chopped cilantro leaves
* 1 scallion, finely sliced
* 1/2 avocado, diced (or the whole thing if you want!)
* 1 lime, for the juice
* 2 cups shredded cheddar cheese
* 1/2 bag favorite tortilla chips
In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours. (Or low for six.)
After three hours, take two forks and shred the chicken right in the cooker. Add the pinto beans, toss to combine and cook an additional hour. *if at this time you feel it needs to be a little more liquidy, by all means, add a leetle more salsa.
Arrange the chips on a large platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
Remove the platter from the oven with your bare hands (kidding!) and top with chopped cilantro, scallions and diced avocado. Give a good squeeze of lime juice over the whole dang thing.
* 1 jarred roasted red pepper
* 1/2 cup favaorite salsa
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 cloves garlic, minced
* 1 large pinch coarse salt and freshly ground pepper
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1/2 cup chopped cilantro leaves
* 1 scallion, finely sliced
* 1/2 avocado, diced (or the whole thing if you want!)
* 1 lime, for the juice
* 2 cups shredded cheddar cheese
* 1/2 bag favorite tortilla chips
In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours. (Or low for six.)
After three hours, take two forks and shred the chicken right in the cooker. Add the pinto beans, toss to combine and cook an additional hour. *if at this time you feel it needs to be a little more liquidy, by all means, add a leetle more salsa.
Arrange the chips on a large platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
Remove the platter from the oven with your bare hands (kidding!) and top with chopped cilantro, scallions and diced avocado. Give a good squeeze of lime juice over the whole dang thing.
Bacon Wrapped Jalapeno Chicken Bites From Recipes Filled with Love
Bacon Wrapped Jalapeno Chicken Bites
8 chicken tenders, slightly flattened and cut in two
3-ounce package softened cream cheese
1 fresh jalapeno pepper, seeded and finely chopped
2 TBL crushed garlic
8 slices bacon, cut in half
Salt & pepper to taste
Combine the jalapenos, garlic and cream cheese together. Lightly season chicken with salt and pepper. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Fold or roll chicken to enclose cream cheese mixture the best you can. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides. About 8 minutes a side (you want the bacon done), just cut in half to see that it's done
8 chicken tenders, slightly flattened and cut in two
3-ounce package softened cream cheese
1 fresh jalapeno pepper, seeded and finely chopped
2 TBL crushed garlic
8 slices bacon, cut in half
Salt & pepper to taste
Combine the jalapenos, garlic and cream cheese together. Lightly season chicken with salt and pepper. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Fold or roll chicken to enclose cream cheese mixture the best you can. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides. About 8 minutes a side (you want the bacon done), just cut in half to see that it's done
Saturday, January 12, 2013
Stuffed Baquett From Pinterest
8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste (very unlikely since there’re plenty of salty ingredients)
Directions:
Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.
Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.
Chicken Tamale Casserole From My Recipes
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Chipotle Chicken and Tomato Soup From My Recipes
1 (15.5-ounce) can navy beans, rinsed and drained
1 (14.5-ounce) can no-salt-added stewed tomatoes
1 (14-ounce) can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (about 1/2 pound)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
Preparation
Tuesday, January 8, 2013
Hazzelback Potatoes From Pinterst Site
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper
Method
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Chicken Enchiladas with Salsa Verde From My Recipes
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preparation
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Saturday, January 5, 2013
Tex Mex Spaghetti Squash Boat From Kraft Site
What You Need
1
spaghetti squash (2-3/4 lb.)
1
cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3
cup finely chopped red peppers
2
green onions, thinly sliced
1/4
cup OSCAR MAYER Real Bacon Bits
Make It
HEAT oven to 400°F.
PIERCE squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
CUT squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
BAKE 28 to 30 min. or until heated through, topping with bacon for the last 3 min.
Kraft Kitchens Tips
Food Facts
Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.
How to Keep the Filled Squash Shell Upright
To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.
1
spaghetti squash (2-3/4 lb.)
1
cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3
cup finely chopped red peppers
2
green onions, thinly sliced
1/4
cup OSCAR MAYER Real Bacon Bits
Make It
HEAT oven to 400°F.
PIERCE squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
CUT squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
BAKE 28 to 30 min. or until heated through, topping with bacon for the last 3 min.
Kraft Kitchens Tips
Food Facts
Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.
How to Keep the Filled Squash Shell Upright
To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.
Fritters From Coles Recipes
2 Eggs
1/2 cup Milk
1/2 cup Cream (use buttermilk to reduce fat content)
2 cups Corn Kernels
1/2 cup Shallots, chopped
1/2 cup Cheddar Cheese, grated
Oil, for cooking
Method
Stir in eggs, milk and cream. Beat until smooth.
Add corn, shallots and cheese.
TIP
Tasty tip: you can use leftover roast beef, lamb, silverside or pre-fried diced bacon instead of corn kernels.
To make each fritter, place 2 tbsp of mixture in hot pan. Spread fritters out in pan.
Fry until golden on both sides.
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