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
Sunday, January 27, 2013
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
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