Sweet and Sour Chicken Cups
24 Hour Menu
They are not only really easy and tasty, but they have a nice presentation! I want to serve them at our next party. If you haven't already discovered http://www.rhodesbread.com/ you'll want to check it out. Rhodes has hundreds of recipes. Enjoy!Sweet and Sour Chicken Cups12 Rhodes™ Dinner Rolls, thawed but still cold1 1/2 cups cooked chicken breast, cubed6 green onions including tops, chopped1 medium size red pepper, chopped8 ounce can crushed pineapple, drained2 tablespoons honey2 tablespoons soy sauce1 tablespoon prepared mustard1 beaten egg2 tablespoons sesame seedsFlatten each roll into a 5-6-inch circle. Combine chicken, onions, pepper, pineapple, honey, soy sauce and mustard in a bowl and mix well. Place about 1 heaping tablespoon of mixture in the center of each flattened roll. Pull all edges up around filling and pinch to seal. (It is not necessary to seal completely.) Place pinched side up in sprayed muffin cups. Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Bake at 350°F 20-25 minutes. Serve warm.
Showing posts with label Main Entree. Show all posts
Showing posts with label Main Entree. Show all posts
Wednesday, March 9, 2011
Crescent Chicken Roll Ups
Crescent Chicken Roll-ups
24 Hour Menu
I know most everyone probably has this recipe, but I thought I would post it just in case one of you was missing it! hehe :) This is the easiest and greatest recipe. I make it at least twice a month!
6 oz softened cream cheese
1/4 c. melted butter
1/8 t pepper
2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy)
1 - 4 oz can mushrooms (optional)
1/2 cup walnuts (optional, but a must for me)
1/2 cup chopped celery (optional)
2 cans crescent rolls
1 can cream of chicken soup
1/2 soup can of milk
Mix first 7 ingredients (up to celery). Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger). Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob. Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top. About 15-20 minutes. Mix cream of chicken and milk on stove. Pour over rolls and serve.
I generally serve with white steamed rice and a veggie! Yummy!
24 Hour Menu
I know most everyone probably has this recipe, but I thought I would post it just in case one of you was missing it! hehe :) This is the easiest and greatest recipe. I make it at least twice a month!
6 oz softened cream cheese
1/4 c. melted butter
1/8 t pepper
2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy)
1 - 4 oz can mushrooms (optional)
1/2 cup walnuts (optional, but a must for me)
1/2 cup chopped celery (optional)
2 cans crescent rolls
1 can cream of chicken soup
1/2 soup can of milk
Mix first 7 ingredients (up to celery). Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger). Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob. Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top. About 15-20 minutes. Mix cream of chicken and milk on stove. Pour over rolls and serve.
I generally serve with white steamed rice and a veggie! Yummy!
Saturday, January 22, 2011
Honey Lime Chicken Enchiladas
Honey Lime Enchiladas
*****
(melskitchencafe.com)
The recipe comes from The Sisters’ Cafe and Brittany (one of the sisters who posted this recipe) is my brother’s wife’s sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters’ Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany’s recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that’s what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken EnchiladasPrintable Version
6 tablespoons honey5 tablespoons lime juice (1 large lime)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
*****
(melskitchencafe.com)
The recipe comes from The Sisters’ Cafe and Brittany (one of the sisters who posted this recipe) is my brother’s wife’s sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters’ Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany’s recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that’s what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken EnchiladasPrintable Version
6 tablespoons honey5 tablespoons lime juice (1 large lime)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
Swiss Cheese Chicken
Swiss Cheese Chicken
(talkchowplayhouse.com)
Preheat oven to 375 degreesIngredients needed:3 chicken breasts, if using frozen, thaw before hand1 can progresso chicken corn chowder3 slices deli ham6 slices swiss cheese3 heaping tablespoons breadcrumbsSpray a 9 by 9 inch baking dish w/ cooking spray. Place chicken breasts in dish and pour chicken corn chowder evenly over the top. Bake for 40 min. Open oven and place 1 slice of ham over each chicken breast. Then 2 slices of swiss cheese over each. Finish with 1 heaping tablespoon of breadcrumbs on the top of each. Then back in the oven for 10 minutes until breadcrumbs are golden.
(talkchowplayhouse.com)
Preheat oven to 375 degreesIngredients needed:3 chicken breasts, if using frozen, thaw before hand1 can progresso chicken corn chowder3 slices deli ham6 slices swiss cheese3 heaping tablespoons breadcrumbsSpray a 9 by 9 inch baking dish w/ cooking spray. Place chicken breasts in dish and pour chicken corn chowder evenly over the top. Bake for 40 min. Open oven and place 1 slice of ham over each chicken breast. Then 2 slices of swiss cheese over each. Finish with 1 heaping tablespoon of breadcrumbs on the top of each. Then back in the oven for 10 minutes until breadcrumbs are golden.
Asparagus and Ham Casserole
Asparagus and Ham Casserole
(justcookalready.com)
Ingredients
· 1 (1-ounce) slice white bread
· 3 3/4 cups uncooked extra-broad egg noodles
· 2 1/2 cups (1 1/2-inch) sliced asparagus
· 1/4 cup all-purpose flour
· 1/2 teaspoon dried thyme
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 1 cup whole milk
· 1 cup fat-free, less-sodium chicken broth
· 1 tablespoon butter
· 3/4 cup finely chopped onion
· 1 tablespoon fresh lemon juice
· 8 ounces sliced, chopped deli ham
· 1/4 cup chopped fresh flat-leaf parsley
· 2 tablespoons grated fresh Parmesan cheese
What to do...
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 - 15 minutes or until filling is bubbly and topping is golden
(justcookalready.com)
Ingredients
· 1 (1-ounce) slice white bread
· 3 3/4 cups uncooked extra-broad egg noodles
· 2 1/2 cups (1 1/2-inch) sliced asparagus
· 1/4 cup all-purpose flour
· 1/2 teaspoon dried thyme
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 1 cup whole milk
· 1 cup fat-free, less-sodium chicken broth
· 1 tablespoon butter
· 3/4 cup finely chopped onion
· 1 tablespoon fresh lemon juice
· 8 ounces sliced, chopped deli ham
· 1/4 cup chopped fresh flat-leaf parsley
· 2 tablespoons grated fresh Parmesan cheese
What to do...
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 - 15 minutes or until filling is bubbly and topping is golden
Stuffed Bell Peppers
Stuffed Bell Peppers
(justcookalready.com)
If busy, make the stuffing the night before, or the morning of, and then all you have is stuff the peppers and bake them later . . .
Ingredients
4 large red bell peppers
1.25 lbs. ground meat (I prefer turkey)
1 medium onion, diced
2 garlic cloves, minced
2 teaspoons chicken bouillon granules (or a 1/2 packet of the liquid kind)
Salt, Pepper, and Garlic Powder to taste
1 cup cooked rice** (I buy the frozen package from Trader Joe's...quick and easy, perfect for week night cooking)
1/2 cup shredded cheddar cheese, plus more for topping
1/2 cup jarred salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Directions
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers- makes 8 servings. (You could also cut the tops off, remove the seeds and ribbing and serve that way if desired. Makes 4 servings.)
Using a hot skillet, saute the ground meat, onion, garlic, 1 teaspoon of bouillon granules, salt, pepper and garlic powder. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, salsa, sour cream, tomatoes, green onion tops, and soy sauce, stir until heated through. Mix well and stuff the mixture into the peppers, top with shredded cheese.
In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes until the cheese is melted.
**If you have a Trader Joes in your area, check the freezer section for pre-packaged brown or white rice. There are three pkgs. to a box, and 2 cups to a package. You just microwave and eat...it's fluffy and delicious and perfect if you're in a hurry.
(justcookalready.com)
If busy, make the stuffing the night before, or the morning of, and then all you have is stuff the peppers and bake them later . . .
Ingredients
4 large red bell peppers
1.25 lbs. ground meat (I prefer turkey)
1 medium onion, diced
2 garlic cloves, minced
2 teaspoons chicken bouillon granules (or a 1/2 packet of the liquid kind)
Salt, Pepper, and Garlic Powder to taste
1 cup cooked rice** (I buy the frozen package from Trader Joe's...quick and easy, perfect for week night cooking)
1/2 cup shredded cheddar cheese, plus more for topping
1/2 cup jarred salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Directions
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers- makes 8 servings. (You could also cut the tops off, remove the seeds and ribbing and serve that way if desired. Makes 4 servings.)
Using a hot skillet, saute the ground meat, onion, garlic, 1 teaspoon of bouillon granules, salt, pepper and garlic powder. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, salsa, sour cream, tomatoes, green onion tops, and soy sauce, stir until heated through. Mix well and stuff the mixture into the peppers, top with shredded cheese.
In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes until the cheese is melted.
**If you have a Trader Joes in your area, check the freezer section for pre-packaged brown or white rice. There are three pkgs. to a box, and 2 cups to a package. You just microwave and eat...it's fluffy and delicious and perfect if you're in a hurry.
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