From one of my favorite recipe blogsLive.Love.Eat
(This is on my menu this week--but I am posting it early so I can find it easily when I need it--I'll let you know how it is! Go to the link above for GREAT pictures!!!)
Spicy Chicken Sandwiches with Cilantro-Lime Mayo
1/4 cup reduced-fat mayonnaise
2 tblsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced
1/4 cup egg substitute
3 tblsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tblsp olive oil
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
To prepare mayo, combine the first 4 ingredients.
To prepare chicken, combine egg substitute, hot sauce, oregano & salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Pound out a bit to uniform the size & make thinner. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
Crush tortilla chips in a shallow dish until ground.
Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken & chips.
Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 1/2 minutes on each side or until browned & done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf & 1 chicken cutlet; top with top halves of rolls. Makes 4 sandwiches.
Straight for the cook: (see link above)
This was meant to be a light dish but I couldn't help but fatten it up a bit. Instead of baked tortilla chips I used Spicy Doritos. I also added 1/2 slice of American cheese to each sandwich because we love cheese!!! We made these twice & while I used dried cilantro I do recommend using fresh. I also think this sandwich would be as equally tasty with just mayo but my husband loved it so much as is.
I rarely ever use red onions because they're so strong but they work really nicely on this sandwich. Also, feel free to use whichever sandwich rolls look best to you at your market. I used French hamburger rolls from the bakery because they looked too beautiful to pass up.
Thursday, January 29, 2009
From one of my favorite recipe blogsLive.Love.Eat
Monday, January 26, 2009
I can't wait to try these!!
Check out more recipes like these at the great recipe blog Mommy's Kitchen
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (I used a tsp and a half, i love vanilla extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don't think that's enough cinnamon sugar on top add more its really up to you there's no rules on this part of the recipe. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
Chocolate Chip Pie
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional
2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder.
In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla.
Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. (I did not use nuts my kids so not like them.
Divide the dough between the prepared pie plates and smooth the tops with a spatula.
Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking.
Let pies cool completely on a wire rack.
While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl).
Spread the whipped cream over the pies and serve.
Thursday, January 22, 2009
This recipe is yet again from the BEST Recipe blog called Kevin and Amanda's Recipe
--seriously go to it and see all her detailed pictures!!!
Kevin and Amanda's Recipe Blog
Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon --cut bacon in halves, cook, and then chop to make bacon bits
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter (or you can use a little of the grease leftover from the bacon)over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
Yum, I served with our fav--sweet potatoe fries.
Thursday, January 15, 2009
Tonight, we had porkchops. It is one of our favs!
Thin, boneless porkchops.
Dipped in egg, then flour, then egg, then Italian bread crumbs.
Then cooked in skillet with a little oil...3-4 min on each side..golden brown.
My kids say "Mommy, this is the best chicken ever!" LOL!
Thursday, January 8, 2009
My husband's response "One of the best meals I have EVER had"
This recipe is from a GREAT Recipe blog called Kevin and Amanda's Recipe I just discovered...you have to check it out for more yummy goodness!!!!
Kevin and Amanda's Recipe Blog
Creamy Chicken Enchiladas
Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.
"Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p" -- from the kitchen and words of Amanda and Kevin's blog
6 cups potatoes, peeled and cut
1 (14 1/2 ounce) can chicken broth
salt and pepper, to taste
1. Boil the potatoes until tender; drain well.
2. In a bowl, combine the potatoes with the broth and mash to the desired consistency.
3. Season with salt and pepper to taste.
4. For a “buttery” look without the butter, add a few granules of chicken bouillon.
Thursday, January 1, 2009
We decided to have a fondue night for New Year's Eve! It turned out so yummy so I thought I would share the recipe.
12 oz of Chocolate--I use Hershey bars and break them up into the squares
1/4 cup milk
Put the Chocolate and milk into the pot....stirring until it melts.
Then you'll need 10 Large Marshmallows.
I break them into small pieces....and add a few small pieces in at a time...stirring constantly.
Then gradually add in 1/4 cup Whipping Cream.
Use all sorts of fun dippers!
Strawberries, Bananas, Marshmallows, Pound cake, Cheesecake bites, brownie bites, kitkats, rice krispie squares, graham cracker sticks, etc.
The stirring is the most important part--you don't walk away from it from start to finish....you don't want precious chocolate to burn!!!! I set my fondue pot on warm...I assume all may differ. We also have used a pot or wok on the stove and then transferred it into a fountain before...
This time we used
1 large Velveeta Cheese
1 Can Rotel Tomatoes
1 cup Sour Cream
1 Cup Ranch Dressing
Fun dippers: granny smith apples, tortillas chips and Fritos, Veggies--carrots, cauliflower, broccoli, rye bread or other harder breads cut into squares, etc.