Buffalo Chicken Dip

 

Buffalo Chicken Dip

 

I saw this recipe in Mississippi Magazine (the Fall 2012 edition) and knew there would soon be a great opportunity to make this appetizer.  Tailgating, Super Bowl party, who knew?  But I knew it would be a hit, and it was!

 

I made this dish for a recent Wine Club/baby shower that we hosted and it was the first dish to run out.  That's always a good sign.

 

You start by melting cream cheese over medium high heat until smooth.

Then you stir in finely chopped celery, hot wing sauce, and shredded chicken.

 

Transfer it to a baking dish.

 

And top with crumbled bleu cheese.

This point I covered the dip and put it in the oven until a few minutes before the party.

 

Bake it for 20 minutes at 425* and serve with Frito Scoops.

 

I don't eat much chicken, but this was really really good!

 

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Enjoy!

Cranberry Goat Cheese Chicken

Biggest Loser

Cranberry Goat Cheese Chicken

I'm wrapping up the Biggest Loser recipes here soon, but tried out a good main dish last night.

This recipe is very easy.  Cooking time depends on the thickness of your chicken breasts.

Next time I will slice these very thick breasts to make thinner, piccata-like breasts.

Heat a skillet to medium-high and spray with Pam.

Season chicken breasts with salt & pepper.

Cook chicken for a few minutes on each side until golden brown.

Remove skillet from heat and top with whole berry cranberry sauce and goat cheese (I used feta that I had on hand.)

Transfer to a 350* oven and cook for 8 minutes more (or until chicken is cooked through).

Again, cooking time depends on the thickness of the chicken.

Double click to print as a 5x7 recipe card.

Enjoy!



Sassy Chicken

Biggest Loser's

Sassy Chicken

I really love a recipe that is healthy, uses only a few ingredients, and can be made up ahead of time. 

This is one of those recipes!

I found this recipe in the Biggest Loser cookbook that I received for Christmas from a friend.

Ironically it's on the page with a photo and diet tip from our local former Biggest Loser participant, Allen Smith (go green team!)

You start by pouring a jar of marinara (I used Newman's Own) in a 9x13 baking dish and then lying your trimmed chicken breasts on top.  Turn them once so both sides are coated.

Then place 2 Tbsp of a light herbed cheese on each breast.

I used Alouette's garlic and herb (as recommended in the cookbook) and it was great.

Cover with foil and bake at 350* for 40 minutes.

The chicken was really tender and the flavors worked really well together.

I'll certainly make this again.

Double click to print as a 5x7 recipe card.

Enjoy!

Luau Chicken

Biggest Loser's

Luau Chicken

I received a Biggest Loser cookbook from a friend for Christmas and wanted to try out some of the recipes that I thought we'd all like.  I made this recipe at lunch today and everyone liked it.

You start by cooking chicken breasts in a skillet.

I sprayed the pan with Pam and seasoned both sides of the breasts with garlic powder, salt, and pepper.

I cooked them for 4 minutes on each side.

Next you top each breast with barbecue sauce, a pineapple ring, and goat cheese.

I had feta on hand that I wanted to use up so I substituted it.

Then I popped the skillet in the oven for 10 minutes until the chicken was completely cooked through.

I was really surprised the feta didn't melt but it was nice and soft.

I served with remaining pineapple and steamed broccoli.

According to the recipe, each serving is approximately 218 calories.

Double click to print as a 5x7 recipe card.

Enjoy!



Chicken Crescent Rolls

Amy's Chicken Crescent Rolls

My 100th Recipe on Y'all Come Eat!

My sweet friend Amy taught me to make this dish when we were in grad. school at UGA.

Chicken Crescent Rolls are one of Thomas's favorite dishes.

They're a dish I can make by heart and it is great for a crowd.

Here we are back in 1992.

And in July when we met up in Birmingham with the kids.

Chicken Crescent Rolls are a great make-ahead dish that you pop in the oven when you're ready to bake. 

You start by placing cooked, shredded chicken on the wide point of your crescent rolls and then rolling them up and placing them in a 9x13 baking dish.

I used a rotisserie chicken for this dish, but you could also bake 2 large chicken breasts and shred those.

Then mix together cream of chicken soup, shredded cheddar cheese, and milk and pour over top.

Bake at 325* for 40-45 minutes until they're browned on top and the crescent rolls are flaky (flake one with a fork to make sure).



Double click to print as a 5x7 recipe card.

Enjoy!



Chicken and Biscuit Dumplings

Rachel Ray's

Chicken and Biscuit Dumplings

I saw this recipe pinned on Pinterest a few days ago and decided to try it out.

It is an original Rachel Ray 30-minute dish (that took me closer to 60 minutes!) and it was really good.

Truthfully, my 3 boys prefer the Chicken and Tortellini Soup I make, but this was a good alternative.

I especially liked it.

You start by peeling and dicing a large russet potato, carrots and celery and heating it in olive oil along with a bay leaf.

After 5 minutes you season with salt, pepper, and poultry seasoning and a little flour, stirring well for 2 minutes.

Then add a quart of chicken stock and diced chicken tenders and bring to a boil. 

I think next time I will cook the chicken ahead of time and shred it - David's preference.

Then in a bowl you add your small box of Jiffy Mix biscuit mix, 1/2 c warm water and parsley and combine it well.

Then drop tablespoonfuls in the soup and cover with a lid and reduce the heat to medium low to cook for 10 minutes.  This will steam the dumplings and thicken the sauce.

I didn't realize Jiffy Mix made biscuit mix - just corn muffin mix.

But Rachel Ray recommended the brand and it worked well in this recipe.

Once the dumplings are well cooked, add the frozen peas and remove from heat and serve.

Double click to print as a 5x7 recipe card.

Enjoy!



Honey Lime Chicken Enchiladas

Six Sisters'

Honey Lime Chicken Enchiladas

We love Mexican or Tex-Mex in our house.  I think it's the mix of the basic ingredients, along with the great flavors.  I found this recipe at Six Sisters' Stuff and tried it out last week.

Most enchiladas I've made are made with corn tortillas, but this one uses flour tortillas and it worked out beautifully.  David really liked this dish, and I did too.  It's a definite keeper.

You start by whisking up a marinade from honey, lime juice, chili powder, and garlic powder.

Marinade 1 lb of cooked, shredded chicken breasts for 2 hours in the fridge.

I used chicken breasts that I had baked the night before.  You could also use a rotisserie chicken for this dish.

Then you pour 1/2 of your jar of salsa verde in the bottom of a 9x13 dish and then beginning stuffing your enchiladas with the chicken and Monterey Jack cheese, reserving 1 cup of your cheese.

I had a package of 8 tortillas so I overstuffed them. 

The recipe calls for 10 though.

This is the salsa verde (also known as "tomatillo salsa" and "green enchilada sauce" to many) that I usually have on hand.  I've made it homemade but it takes a lot of time and this is fantastic.  You can find it in the Latino section of any grocery store.

Then you mix the leftover marinade, salsa verde, and cream together and pour over the enchiladas, topping with your remaining cheese.

Bake at 350* for 30 minutes and let stand for 10 before serving.

Double click to print as a 5x7 recipe card.

Buen Provecho!



Chicken Stuffed Pasta Shells

Southern Living's

Chicken Stuffed Pasta Shells

I saw this recipe in Southern Living in the August 2007 edition and ripped it out.

This shows you how I really need to clean out my recipe files and either try them or pitch them.

I'm working on it!

I thought the boys would love this dish, but they weren't crazy about it.

David and I liked it.  I think the boys were in a picky mood that night.

This dish is really easy and can be made ahead of time and popped in the oven to cook.

Start by cooking shell pasta according to the package directions, then drain and let cool.

Saute a package of spinach in olive oil until it's wilted.

Combine the spinach, shredded chicken, cottage cheese, Parmesan cheese, and nutmeg.

Pour 1/2 of a jar of Alfredo sauce into the bottom of your 9x13 dish.

(I went with about a 1/3).

Then stuff the shells with the spinach/chicken mixture and line up in your baking dish.



Top with the remaining Alfredo sauce and cook, covered, at 350* for 45 minutes.

Uncover and let stand 10 minutes before serving.

Double click to print as a 5x7 recipe card.

Enjoy!



Chicken, Spinach, and Goat Cheese Quesadillas

Sugar Cooking's

Chicken, Spinach, and Goat Cheese Quesadillas

 

I saw this delicious recipe on Sarah's blog Sugar Cooking and tried it out this week. 

David and I loved it. 

The boys prefer other quesadillas that I make, but that didn't stop them from seconds, which I love!

A few years ago David and the boys gave me this quesadilla maker for Mother's Day.
It's gotten a lot of use.
I think it's from Target.

I will share other quesadilla recipes that I make, but this one was new and I will certainly make it again.

You start by sauteing spinach with garlic, salt, and pepper in a large skillet.

Once it starts to wilt you remove it from the stove.

Then place a tortilla (I used whole wheat but you can use regular flour) on the quesadilla maker and layer with Monterey Jack, spinach, rotisserie chicken, and goat cheese.

Top with another tortilla and lower the lid.  The light lets me know when it's done.

Cut it into 6ths and serve with salsa, sour cream, or other topping.
I served them last night with Sarah's Avocado Sour Cream which I'll include on the blog.

Really flavorful and delicious with a salad.

Double click to print as a 5x7 recipe card.

Buen Provecho!