Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Sunday, January 28, 2018

Buffalo Chicken Egg Rolls / #SundaySupper

With the big game right around the corner, I wanted to share these Buffalo Chicken Egg Rolls with you! They will make a great addition to your party buffet table. They have a golden crispiness on the outside and on the inside they are stuffed full of spicy flavor, with a pepper marinade, scallions, minced garlic, hand shredded fresh grilled chicken breast, buffalo sauce and two kinds of cheese! It's a recipe made for fun, games, and hungry friends!


Buffalo Chicken Egg Rolls 
(makes 1 dozen)
(printable recipe at end of page)

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing



The peppers and the green onions just need a rough chop because they are going into the food processor next.
Place the peppers and the onions in the food processor. Aren't those colors beautiful?
Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
Let chicken cool, then pull it apart like above, and place in large bowl.
Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.



Serve with ranch dressing and/or spicy ranch.

Thank you for joining me today! 


For more Easy Football Food Ideas, check out the mouth watering list below:

Easy Football Food Ideas for Game Day

Super Savory Recipes

Sweet Super Recipes

Sunday Supper Movement The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Yield: 10-12 Egg RollsPin it

Buffalo Chicken Egg Rolls

ingredients:

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing

instructions:


  1. The peppers and the green onions just need a rough chop because they are going into the food processor next.
  2. Place the peppers and the onions in the food processor. Aren't those colors beautiful?
  3. Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
  4. Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
  5. Let chicken cool, then pull it apart like above, and place in large bowl.
  6. Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
  7. Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
  8. Serve with ranch dressing and/or spicy ranch.
Created using The Recipes Generator




Monday, November 20, 2017

Chicken and Butternut Squash Tortilla / #FabulousFallBounty

I love to eat Chicken Tortillas whenever I can. I order them at restaurants and I make them at home. I would have to say that my favorite thing about them is how versatile they are. When I saw that the box from Melissa's Produce for our #FabulousFallBounty contained a Butternut Squash I was thrilled! I had read that they  were being used in tortillas and I was anxious to give it a try!
The Butternut Squash in the tortillas was amazing! I also included chicken, refried beans, onions and Queso Fresco. I pan grilled a flour tortilla, and added some pico de gallo with homemade chips to go with it! The box also contained shallots and fresh garlic which made this dish over the top!

Chicken and Butternut Squash Tortilla  
(recipe makes 2 with lots of leftovers)
(printable recipe at end of recipe)

2 Shallots
3 cloves Garlic
Butter
2 pounds Chicken Breast
ground Pepper
Butternut Squash
Pinto Beans
Onion Slices
Canola Oil Spray
Salt
2 Flour Tortillas
Queso Fresco
Sour Cream
Avocado


 Peel and chop 2 shallots and 3 cloves of garlic.
Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
 Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
 Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Enjoy! Thank you for stopping by today to participate in the #FabulousFall Bounty! Please stop by Wednesday for the last day of celebrating the bounty! I have a persimmon Pudding Parfait to share with you that tastes amazing!
Thank you to Silpat and Melissa's Produce!

Check out these tasty recipes from some blogger friends!




Chicken and Butternut Squash Tortilla

ingredients:



  • 2 Shallots
    3 cloves Garlic
    Butter
    2 pounds Chicken Breast
    ground Pepper
    Butternut Squash
    Pinto Beans
    Onion Slices
    Canola Oil Spray
    Salt
    2 Flour Tortillas
    Queso Fresco
    Sour Cream
    Avocado

instructions:


  1.  Peel and chop 2 shallots and 3 cloves of garlic.
  2. Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
  3. Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
  4. Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
  5.  Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
  6. Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
  7.  Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Created using The Recipes Generator






























Sunday, August 13, 2017

Chicken Enchiladas / #SundaySupper

 Did you know that it is time for school to start up again? I can't believe it either?! But here we are! The problem with going back to school is that the daily schedule is adjusted one more time! That means a tighter time line for everything, including suppertime! So it is time for quicker meals, make ahead meals, and "what can I throw together" meals!  Which is where these cheesy Chicken Enchiladas come in! These enchiladas can be made ahead of time and enjoyed by everyone! Put the chicken mix together ahead of time and refrigerate. Make the sauce ahead of time and refrigerate. Put it all together at dinner, and conquer the school year dinner "time crunch"!

 Chicken Enchiladas
(printable recipe at end of page)
(makes 6 -using 9 1/2" tortillas)

2  pounds Chicken Breast
1 tablespoon Butter
11/2 cups chopped Onion
1 cup Sour Cream
1/4 cup chopped Green Pepper
1/4 teaspoon Pepper

1 cup shredded Cheddar Cheese
1 cup water
1/4 cup chopped Green Pepper
1 tablespoon Chili Powder
1 teaspoon dried Oregano Leaves
1/4 teaspoon ground Cumin
1 clove Garlic, finely chopped
15 ounce can Tomato Sauce
Flour Tortillas
Shredded Cheddar Cheese
Sour Cream

Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.

As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered. 
Pour sauce into oblong pyrex dish.
Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. 
for 20 minutes. Do not cover. 
Serve with refried beans along with cheese and salad, or .......
enjoy your chicken enchilada like I do, alone with lots of cheese and sauce!

Thank you for stopping by today! Today's #SundaySupper is all about "Back to School" dinners! For a lot more yummy, tasty recipes, scroll down and find more recipes from the #SundaySupper family!

Thank you to Em Beitel for hosting today's tasty event!

Back to School Dinners


 You can find The Freshman Cook on these pages:



Chicken Enchiladas

INGREDIENTS:


  • 2 pounds Chicken Breast
  • 1 tbalespoon Butter
  • 1 1/2 cups chopped Onion
  • 1 cup Sour Cream
  • 1/4 teaspoon Pepper
  • 1/2 cup chopped Bell Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup water
  • 1/4 cup chopped bell pepper
  • 1 tablespoon Chili Powder
  • 1 teaspoon dried Oregano Leaves
  • 1/4 teaspoon ground Cumin
  • 1 clove Garlic, finely chopped
  • 15 ounce can Tomato Sauce
  • Flour Tortillas
  • Shredded Cheddar Cheese
  • Sour Cream

INSTRUCTIONS:


  1. Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.
  2. As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
  3. Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered.
  4. Pour sauce into oblong pyrex dish.
  5. Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
  6. Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
  7. As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
  8. Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. for 20 minutes. Do not cover.
  9. Serve with refried beans along with cheese and salad, or enjoy your chicken enchilada like I do~alone with lots of cheese and sauce!
Created using The Recipes Generator

Sunday, July 30, 2017

Chipotle Chicken Sandwich / #SundaySupper

Have you ever had a great sandwich when you were dining out, and thought, "I could make this, and make it better"? That is my inspiration for this Chipotle Chicken Sandwich. I recently had a delicious sandwich at a local restaurant, and I loved it. But instead of going back to the restaurant, I decided to make it at home. It is quicker, less expensive, and simple to make! And that's what we are celebrating today for #SundaySupper~Simple Sandwich Recipes!

Chipotle Chicken Sandwich 
(printable recipe at end of post)

Chipotle Sauce
3 1/2 ounces Chipotle Peppers in Adobo Sauce
10 ounces Sour Cream
1/2 teaspoon Minced Garlic
2 tablespoon Milk
2 teaspoon Lemon Juice

Sandwich
7 ounces raw chicken breast
Dry Chipotle Seasoning
1-2 teaspoon Butter
onion
4 Cheese Mix
red leaf lettuce, tomato, mayonnaise
avocado
Bakery Style Bun

Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.

Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.

Enjoy!

Thank you for joining me today! I am so glad you stopped by! 

Find The Freshman Cook on these pages:


Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures
Check out all these yummy Simple Sandwich Recipes  from #SundaySupper members!


Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day 'Wiches

Any time 'Wiches

Anywhere 'Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chipotle Chicken Recipe

INGREDIENTS:

Chipotle Sauce
  • 3 1/2 ounces Chipotle Peppers in adobo sauce
  • 10 ounces Sour Cream
  • 1/2 teaspoon Minced Garlic
  • 2 tablespoon Milk
  • 2 teaspoon Lemon Juice
Sandwich
  • 7 ounces raw chicken breast
  • Dry Chipotle Seasoning
  • 1-2 teaspoon Butter
  • raw onion
  • 4 Cheese Mix
  • red leaf lettuce
  • tomato
  • mayonnaise
  • avocado
  • Bakery Style Bun

INSTRUCTIONS:


  1. Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.
  2. Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
  3. Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
  4. While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
  5. As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
  6. Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.Enjoy!
Created using The Recipes Generator

Sunday, May 21, 2017

Tuscan Chicken Bites / #SundaySupper

Sometimes, inspiration for designing a recipe can come from unusual places. Such is the case for these Tuscan Chicken Bites! I was at a Wendy's restaurant grabbing lunch with my husband, and I decided to try a new product, their Tuscan Chicken Sandwich. It was wonderful and it had a flavor that I hadn't had in a while~pesto! So, while I was enjoying lunch, I came up with the idea of making these Tuscan Chicken Bites!
These bites are easy to put together, and everything can be made the day before serving, including the pesto. There is a lot of flavor going on in these little bites, but they go well together! They don't cancel one another out, but instead, they compliment each other, resulting in a tasty appetizer, begging to be enjoyed over and over again!
 
Tuscan Chicken Bites

( printable recipe at end of post)
(makes 4 and more)
Pesto
2 cups loosely packed Basil Leaves
1 ounce Pine Nuts
1 ounce Fresh Parmesan
1 teaspoon minced Garlic
pinch or two Salt
1/8 cup Extra Virgin Olive Oil
3 teaspoon Mayonnaise

Other ingredients
Chicken Breast
minced garlic
black pepper
Spring Mix
Roma Tomato~finely chopped and unseeded
Yellow Onion~finely chopped
Small Mozzarella Balls~aka mozzarella pearls
Balsamic Vinaigrette~recipe here



Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
Add a dollop of pesto to the top of the lettuce.
Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
Add a couple pieces of the tomato and onion to the top of the pesto.
Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.
Serve and enjoy!
Much thanks to Christie from A Kitchen Hoor's Adventures for hosting today's yummy small bites!

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
print recipe

Tuscan Chicken Bites

INGREDIENTS:

Pesto
  • 2 cups loosely packed Basil Leaves
  • 1 ounce Pine Nuts
  • 1 ounce Fresh Parmesan
  • 1 teaspoon minced Garlic
  • pinch or two Salt
  • 1/8 cup Extra Virgin Olive Oil
  • 3 teaspoon Mayonnaise
Other ingredients
  • Chicken Breast
  • minced garlic
  • black pepper
  • Spring Mix
  • Roma Tomato~finely chopped and unseeded
  • Yellow Onion~finely chopped
  • Small Mozzarella Balls~aka mozzarella pearls
  • Balsamic Vinaigrette~http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html

INSTRUCTIONS:

  1. Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
  2. Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
  3. Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
  4. Add a dollop of pesto to the top of the lettuce.
  5. Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
  6. Add a couple pieces of the tomato and onion to the top of the pesto.
  7. Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.
Created using The Recipes Generator