This is how I “egg” roll…

Super Bowl has come and gone.  As always, our friends host such a good party.  Good food, good friends and good times are always had.  My contribution to the endless buffet were these pretty tasty BBQ chicken egg rolls.  I wanted BBQ chicken pizza, but not wanting to make pizza, I figured I would put all the toppings in an egg roll wrapper and low and behold it worked!  And was pretty tasty at that!  Here’s my recipe that makes 24 egg rolls.

img_6540

BBQ Chicken Egg Rolls

5 boneless, skinless chicken breast halves

BBQ rub (I use Famous Dave’s Rib and Chicken rub)

Olive oil to coat the chicken

Sweet Baby Ray’s BBQ Sauce (Original)

6 slices of bacon fried and choppedimg_6543

½ red onion diced and caramelized

2-3 green onions chopped

2-3 tablespoons cilantro loosely chopped

1 8oz. bag of Monterey Jack/Colby mix shredded cheese

1 package egg roll wrappers

Oil for frying

Preheat oven to 450 degrees.   Cover chicken breasts with olive oil and sprinkle with BBQ rub on both sides.  Place in glass baking dish and bake for 20 minutes, or until done.  When cool, chop chicken and mix with caramelized onions, bacon, BBQ sauce, green onions and cilantro.

Wrap about two tablespoons of chicken mix and a tablespoon of cheese in an egg roll wrapper according to directions that are included in the package.  Fry in oil until golden brown.  Drain on paper towels.  Serve immediately or re-warm in oven if serving later.   Feel free to serve w/ ranch dressing or onion flavored sour cream.

Enjoy!

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Pinned it…Made it…Loved It! Chicken Lombardy

Actually my husband found this recipe and requested I make it.  Glad I did as it was a winner, winner, chicken dinner!  (No pun intended).

A very easy recipe to make – I followed the recipe except I added the salt and pepper to my flour before dusting the chicken breasts.  Whenever I dredge, I hear Emeril saying “I don’t know where you get your flour, but my never is seasoned, so add your seasonings before dredging …  I also just used three breasts, instead of six, sliced in half then pounded.

I served up on some white rice and it was a simple yummy Sunday supper.

chicken-lombardi 

Crispy Goodness!

Ok – anyone who knows me knows I never liked baking. To me it’s monotonous and boring.  However, over the last year, I find myself ok with it.  It’ not a “chore”, per say, anymore.  I’ve cookie1 been trying to scratch cook and bake more, knowing preservatives and processed foods are not good for you.  So if the family wants cookies, I have chosen to make them.

I have to say that these are bakery quality and quite delicious.  I did not put the sea salt on top not having any.  However, I did use a couple handfuls of mini semi-sweet chocolate chips which were a perfect addition.  This is definitely and do-over and it was very quick to make.

Enjoy!

 

Thin and Crisp Oatmeal Cookies with Sea Salt (adapted from a Cook’s Illustrated recipe)

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon saltcookie2
  • 14 tablespoons unsalted butter, softened, but still cool
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups old fashioned rolled oats
  • Flaked Sea Salt to sprinkle on top before baking (optional)
  • A couple handfuls of mini semi-sweet chocolate chips, or raisins, or nuts (optional)

 

Adjust oven rack to middle position and heat oven to 350°F. Line 3 large baking sheets with parchment paper or use Silpat baking pads. Whisk flour, baking powder, baking soda, salt in medium bowl.  Beat butter and sugars at medium-low speed, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium low until fully incorporated, about 30 seconds. Scrape down bowl again. Add flour mixture and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated and then add in your chocolate, nuts, raisins, etc. Give dough final stir with spatula to ensure no flour pockets remain.  Divide dough into 24 portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4-inch thickness.  Bake one sheet at a time until cookies are deep golden brown, edges are crisp, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.

Cinco De MY-O-MY-O-MY These Were Tasty!

chicken roll upsI’m one of those who doesn’t care if I’m not Irish, Hispanic, Italian, I’m still going to celebrate the holidays anyway – at least in a culinary fashion.  This past Cinco De Mayo I tried a recipe for Crispy Mexican Chicken Roll-ups – they are like a flauta, but more substantial.  It was delicious!  I rounded out the meal with Bush’s “seasoned” black beans and quick Mexican rice.  This meal has been voted as a do-over in my home.  Hope you enjoy it as much as we did.

 

Crispy Mexican Chicken Rollups

2 bone-in, skin-on chicken breasts

Fajita seasoning/rub

½ cup jack cheese

½ cup cheddar cheese

2 sliced green onions

1/3 cup salsa

1/3-1/2 cup reduced fat sour cream

Juice from ½ a lime

1/8 tsp. cumin

1/8 tsp. chili powder

1/8 tsp. chipotle chili powder

1 tsp. salt

1/3 cup canola oil

2 grated or minced garlic cloves

8-10 fajita size flour tortillas

The night before I oiled and rubbed the fajita seasoning on the chicken.  Covered them and baked in a 325° oven for 40-45 min.  I let them cool and refrigerated overnight.

The next day I shredded/chopped the chicken placed in large bowl and mixed in all the ingredients from jack cheese thru salt.  I let this sit for 10-20 min.

Place oil and grated garlic in small sauce pan over medium heat.  Once oil starts to get hot, remove from heat and let the garlic infuse the oil.

Preheat oven to 400°

Cover a cookie sheet with aluminum foil and spray with PAM.

Assemble the tortillas by adding about 2-3 tablespoons of the chicken filling along the lower edge of the tortilla.  Roll up and place on sheet seam side down.

Brush the tortilla rollups with the garlic oil.  Bake for 8-10 minutes, flipping over halfway through cooking and oiling the other side.  Cook until heated through and golden brown.

Serve topped with sour cream, guacamole and cilantro.

 

Sides to serve with…

Heated Bush’s seasoned black beans with Monterrey jack cheese melted on top.

 

Quick Mexican Rice

2 cups Minute rice

2 cups chicken broth

¼ cup of your favorite salsa

 

Heat broth to boiling.  Remove from heat.  Mix in minute rice.  Stir in salsa and let set for 5 minutes.

Enjoy!

#TBT No Bake Cookies

nobake cookies1I literally have not made these cookies since Home Ec class in high school. And believe me, that was a very long time ago. Now my daughter is in high school and I’m passing the torch of culinary knowledge on to her. She was pleased to learn how easy these are to make and oh! how tasty they are – a guilty pleasure for sure. Enjoy!

 

No Bake Cookies

1 ¾ cups white sugar

½ cup milk

½ cup butter

4 tablespoons unsweetened cocoa powder

½ cup crunchy peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

 

Directions:

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

 

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 4/10/2014

Shrimp Salsa

I posted thshrimpsalsa2is recipe awhile back, but making it again, it deserves its own spotlight. The recipe came from a friend’s wife over 20 years ago. She was one mean chica and this is the best thing that came outta that woman (but ya didn’t hear that from me)… This is so easy – chop a little, open a few cans, refrigerate overnight or a few hours. Voila! Wishing you all a blessed, happy and healthy New Year! Enjoy!

Shrimp Salsa
1 28 oz. can of petite diced tomatoes drained
4 green onions/scallions sliced, white and green parts
½ 4 oz. can of diced jalapeños with some of the liquid – this can be adjusted more or less
Chopped fresh cilantro – again, base this on you taste
2 8 oz. bags of frozen salad shrimp, thawed
Mix all ingredients. Refrigerate for a few hours or overnight. Serve with tortilla chips.

Yummy Alfredo Chicken Bake

AlfredoThis recipe, hands down, has become my daughter’s favorite to eat and to cook.  We discovered it when we had to go out of town and she was left with friends for the weekend. That was last weekend and she has had it twice since.  Originally posted on About.com, here is the recipe – what I like is you can be creative with it…add peas (her favorite), carrots, broccoli or asparagus.   We also topped with mozzarella/provolone cheese and decrease the amount of milk – ½ cup made it too soupy for us. Enjoy!

Chicken Alfredo Casserole

By Linda Larsen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4-6

 

Ingredients:

  • 1 (16-ounce) package rigatoni pasta
  • 3 cups cooked diced chicken breast
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1/2 cup milk
  • 2/3 cup grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).

Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.

Spray a 9″ x 13″ baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.

You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

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