Buffalo Chicken Salad Sandwiches

So obviously I've been terrible at adding any new recipes since my little one was born! I've been focusing a lot more on my personal family blog over the past couple of months to update all of my family and friends who live away from me. It's a private blog, so just holler if you want me to invite you!

I've got about a dozen recipes I've been meaning to add and I'm going to do my best to add them over the next few days. This is a twist on the classic chicken salad sandwich with a bit of a kick. If you like buffalo sauce or wings, you'll love this one! Neal told me he doesn't want the original chicken salad sandwich anymore.. It's just not good enough. Ha. I really liked this version for a change and will definitely be making it over and over again. (Picture courtesy of Elephant Eats)

Ingredients:

• 2 cups chicken, cooked and shredded
• 1/2 cup ranch dressing
• 1/4 cup buffalo sauce
• 4 oz. cream cheese, softened
• 2 celery stalks, diced finely
• 1/4 cup onion, diced finely
• 1/4 tsp. onion powder
• salt and pepper to taste
• sandwich buns

In a large bowl, mix together all of the ingredients. Serve on buns and top with your favorite sandwich fixings (tomatoes, lettuce, pickles, etc.) Store leftovers in a covered container in the fridge. Serves 4-6.

Creamy Chicken Noodle Soup

My life has taken a huge change this week and I'm absolutely loving it. When Neal and I found out I was pregnant, we made the decision that I would quit working once the baby came so I could be a full-time stay at home mom and be with our little one. It's a dream I've always had and we both fully agreed it would be the most beneficial for our children and for us. Although I'm not due for another few weeks, my last day of work was Friday and now my sole focus is getting everything ready for our baby boy and for the move to our new house in a couple of weeks. Being at home is definitely a big adjustment since I've always either been in school or worked full-time. This is a whole new experience that I'm quickly learning to love and look forward to.

I like to talk to our baby boy when I'm by myself. Even though I'm sure I look pretty silly talking to my belly, I know he can hear me! :) When I left my work for the last time on Friday, I talked to him almost the whole way home about how excited I was to turn all of my focus and attention to him and his daddy - my two boys! Although I'm only in Day 2 of this new homemaker business, I'm determined to make it the best I can and live each day to the fullest. I'll keep you all posted on how everything's going since I know you're all dying to hear about my mundane life.. ;)

Anyway, back to the recipe here. I realize it's the middle of June and eating soup on a hot, humid 90-degree day sounds about as wonderful as getting a root canal, but we had a refreshing rain storm come through last night that cooled it off enough to make soup actually sound pretty nice! I knew it would be the last time I could get away with eating soup until around October, so I took advantage of it! There's nothing like a homemade chicken noodle soup, but I think I may have made it even better by making it creamy! I can easily say this is one of my favorite soups. Neal came home today to eat lunch with me and quickly decided this was much better than a sandwich or lean pocket any day! It's chocked full of hearty vegetables, chicken and thick noodles which absorb most of the liquid - just the way I like it. Plus there's an added bonus: it's a one-pot meal so less dishes are used and there's only one pot to clean - can't beat that, I tell you. It makes enough to comfortably feed around 4-5 people, or 2 people for several meals in our case!

Ingredients:

• 2 Tbsp. butter
• 2-3 chicken breasts, cut into small pieces
• 1/2 cup chopped carrot
• 2 stalks celery diced
• 1/2 cup yellow onion, diced
• 5 cups chicken broth
• 8 oz. egg noodles
• 1 cup milk
• 4 Tbsp. all-purpose flour
• 4 oz. cream cheese, softened
• 1 tsp. garlic salt
• 1/2 tsp. pepper
• 1/2 tsp. ground sage
• 1/2 tsp. dried thyme

In a large pot, melt the butter over medium-high heat. Add in the chicken, carrot, celery and onion and saute for 3-4 minutes or until chicken is cooked through and onions are translucent. Add in the chicken broth and egg noodles and bring to a boil. Cook for 7-8 minutes or until egg noodles are al dente. In a liquid measuring cup, whisk together the milk and flour until the flour has dissolved. Stir into the soup and simmer over medium heat for 2-3 minutes, stirring frequently until the soup has thickened. Remove from heat and stir in the cream cheese and spices. Allow the heat from the soup to melt the cream cheese, stirring occasionally until dissolved. Serve warm.

Baked Creamy Chicken Taquitos

You know when you hear people talk about healthier versions of foods that "taste just as good as the original" and you know they're lying? Like low-fat mayonnaise or ranch, or homemade baked taquitos instead of the original fried crispy version. Except for these lightened-up taquitos really do taste just as good (if not better!) than the originals fully fattened fried versions! In fact, they turned out so nice and crispy that Neal was shocked that they weren't fried. Spraying the tops of the tortillas with cooking spray and baking them in a hot oven makes everything nice and crispy and without that oily taste that fried foods always have. I made the chicken version of these taquitos because that's what I had in the fridge, but these would also be awesome with ground or shredded beef, or even vegetarian-style for a change. Perfect for a football party or for a quick and easy weeknight meal with your family. We dipped ours in Creamy Cilantro Dressing which was uh-mazing! But they'd also be great in sour cream, salsa or guacamole. Recipe and picture adapted from Our Best Bites.

 

Ingredients:

• 1/3 cup (3 oz.) cream cheese
• 1/4 cup green salsa or diced green chilies
• 1 Tbsp. fresh lime juice
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 3 Tbsp. chopped cilantro
• 2 Tbsp. diced green onions or yellow onions
• 2 cups shredded cooked chicken
• 1 cup grated pepperjack cheese
• White corn tortillas
• Cooking spray

Preheat the oven to 425 degrees.  Spray a baking sheet with cooking spray.  Heat cream cheese in the microwave for 20-30 seconds or until softened. Add green salsa/green chilies, lime juice, cumin, chili powder, onion powder, garlic powder and the chopped cilantro and stir to combine. Add the onions, chicken and cheese and combine well.

Place 3 or 4 tortillas in between damp paper towels and microwave for 30-40 seconds, or until they are soft enough to roll without cracking. If yours start to crack, heat them longer and dampen your paper towels.

Place 2-3 Tbsp. of the chicken filling on the lower third of a tortilla and roll up tightly. Place seam down on the baking sheet and continue until all of the chicken mixture is gone. Spray the tops lightly with cooking spray and bake in the oven for 15-20 minutes or until crisp and the ends start to turn light golden brown. Remove from the oven and let sit on the pan for 5 minutes to cool slightly. Serve warm with your preference of sauce.

 

Thai Chicken Peanut Noodles

Recently Neal and I have really enjoyed Thai-style dishes, especially this CPK's Thai Chicken Salad. I recently I ran across this recipe that is pretty similar, except it's made with noodles instead of lettuce! The sauce definitely makes this dish with the fresh ginger, sesame oil, cilantro and peanut butter. Seriously, wait until you have all of the ingredients before you make this. It makes a big difference to have those fresh, flavorful ingredients on-hand. This can definitely be added to one of those quick "weeknight" meals that we all desperately need from time to time (or at least I do...). This could also be made into a great side dish instead of your usual rice or potatoes. This recipe serves 6 people easily so cut it in half if you only need to feed 2 or 3 like I usually do. (Recipe courtesy of The Sisters Cafe)

Ingredients:

• 1 lb. whole wheat spaghetti noodles
• 1/2 cup onion, chopped finely
• 1 large red or orange bell pepper, sliced thinly
• 2 1/2 - 3 cups cooked chicken breast, diced
• 1/4 cup dry roasted peanuts
• 2 Tbsp. sesame seeds
• handful of cilantro

Sauce:

• 1 garlic clove, peeled
• 1 (1-inch) piece of fresh ginger, peeled
• 1/2 cup smooth peanut butter
• 2 Tbsp. sesame oil
• 1/4 cup soy sauce
• 2 Tbsp. brown sugar
• 1 Tbsp. rice vinegar
• 1 cup hot water

Cook noodles according to package directions, drain and set aside. While they are cooking, place garlic and ginger in a food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar and rice vinegar. Pulse until well combined. Slowly add hot water and pulse a few more times. Set aside. 

Saute onion and bell pepper in some olive oil for 2-3 minutes or until soft-crisp. Add onion, peppers and chicken to the cooked noodles. Add sauce and stir to coat. Top with peanuts, sesame seeds and cilantro, if desired. Serve warm.

Note: Sauce tends to pool at the bottom of the warm dish of noodles so make sure to give it a good stir before serving. 

Mexican Stacked Burritos

I couldn't think of a better name for this meal than "Stacked Burritos." Neal suggested maybe calling it a Tostada or Stacked Tortillas because Stacked Burritos doesn't really fit, but I guess I'm just not creative enough to come up with a new name! :) I've made something similar to this a few times, but I never though to add in refried beans. These made a huge different and added a new flavor and texture from my go-to black beans. I loved how fresh all of the ingredients were and it came together so easy. Since Neal likes meat with most of his dinners, I added diced chicken to his side and left mine meatless. Both sides tasted great and made for an easy and quick weeknight meal (my favorite!).

 

Ingredients:

• 1 can refried beans (16 oz.)
• 1/2 cup medium salsa
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 cup sour cream
• 4 tortillas
• 1/2 cup frozen corn, thawed
• 1 cup diced tomatoes
• 1/2 cup diced green onions
• 1 cup shredded cheddar cheese
• 1 cup diced chicken (optional)

Heat oven to 350 degrees. Mix first 5 ingredients together, spread onto tortillas. Place 1 tortilla in a 9x13 inch dish sprayed with cooking spray. Top with 1/4 cup cheese, corn, tomatoes and onions. Top with a second tortilla. Repeat layers 3 times, cover with aluminum foil. Bake 20-25 minutes or until heated through. Top with salsa, hot sauce or cilantro. Cut into wedges and serve.

Smoky Bacon Pork Chops (or Chicken)

When I moved to Tennessee a couple of years ago I was nervous and anxious about a lot of things such as living among complete strangers and environments, being away from my family and friends, finding a good job that would support Neal and I while Neal finished school, and finding a good grocery store. I know, I'm such a nerd.. but grocery shopping is very important to me! I look forward to my weekly trips and finding new ingredients and recipes to try. When we moved here I tried 3 or 4 different stores that were close to where we lived and finally settled on Kroger for the majority of my shopping. Overall, it's a great grocery store and has everything I need and want at a good price. Then a few months ago, we moved to a town home a few miles down the road and all my grocery store options changed. The nearest Kroger was now completely out of the way and I absolutely hated the layout of the store and the lack of items that they carried. It's funny how two of the same stores can be so different.
So, from the recommendation of my mother-in-law, I tried Publix which was literally 1/2 a mile from our new home. Tried it and loved it!! I'll spare you all of the reasons why I'm addicted to shopping there, but one of the things I love is that they have one similar characteristic to Costco. Any guesses? Free samples! They have a mini kitchen type of set-up near the front of the store where they cook 2 or 3 new items every week for you to try out. There's also a rack of recent recipes they've made that you can look through for ideas and get all the ingredients while you're in the store. These smoky bacon pork chops were one those recipes that I tried while looking at the cereal aisle. I took the first bite and walked right back to the recipe rack to grab the recipe card and gather the ingredients. Neal loved it and scooped the leftover topping out of the bowl with a spoon. The pork chops or chicken breasts are topped with a creamy, cheesy and smoky sauce that adds fantastic flavor to the meat. It's a cinch to throw together and it can easily go from a quick weeknight meal to a Sunday dinner with guests. No, it's definitely not the healthiest dish (at all), but try substituting turkey bacon and light mayonnaise and you won't feel nearly as guilty. Served with a green salad and some warm bread and you've got yourself a quick and easy meal! (Picture and recipe courtesy of Publix) (And sorry for the lengthy description.. It really is delicious! :) )

Ingredients:

• 3 oz. pepper jack cheese, shredded
• 3 green onions, finely diced
• 1/4 cup chopped bacon pieces
• 1/4 cup mayonnaise
• 1 tsp. Tabasco Chipotle hot sauce
• 2 tsp. McCormick GrillMates Mesquite seasoning
• 4 pork chops or chicken breasts (about 1 1/2 lbs.)

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Season pork chops/chicken breasts with mesquite seasoning and place on baking sheet. Combine cheese, onions, bacon, mayonnaise and hot sauce in a small bowl. Spread cheese mixture evenly over the meat. Place on middle rack of oven. Cook pork chops 8-9 minutes, or chicken 20-25 minutes, or until no longer pink. Increase oven heat to broil and broil 2-3 more minutes or until cheese is lightly browned (Be careful to watch as you broil the meat so nothing is burned). Serve warm from the oven.

Italian Stuffed Spaghetti Squash

As of yesterday, my husband and I decided to go on a very healthy diet and start working out more often. I guess you could say we just started our New Year's resolution a week early. One of my goals for this year is to plan and cook healthy dinners and this recipe falls right into that category. Have you ever eaten a spaghetti squash? Or better yet, have you ever cooked one and then witnessed the miracle when it turns from a regular summer squash look to stringy spaghetti?! I think I spent a good 10 minutes in awe that I could lightly touch the squash with my fork and it would somehow transform into a form of noodles! I then proceeded to tell my sweet husband every detail of the process.. Poor thing. Always has to listen to my food stories. :) I was extremely surprised at how good this meal tasted. Neal commented that if he didn't know it was squash, he would have thought it was regular pasta noodles! It is an extremely easy meal and took me about 20 minutes to put it all together. Dinner made and on the table in under 30 minutes is a HUGE bonus in my book! I used basic ingredients for the squash: ground chicken, mushrooms, spinach, spaghetti sauce and cheese. Just keep it simple. And don't worry, when everything is put together, it makes a lot of food. Serve with a side salad and some garlic bread and you've got yourself a pretty darn good meal. Let me know if you've ever had any fun experiences with spaghetti squash!! (Picture courtesy of My Kitchen Addiction)

Ingredients:

• 1 medium spaghetti squash


• 1 pound ground chicken (or beef)


• 2 Tbsp. butter


• 1 cup diced mushrooms


• 1/2 cup frozen spinach


• 2 cups spaghetti sauce


• 1/2 cup shredded mozzarella cheese


• 1/4 cup shredded Parmesan cheese

Preheat the oven to 350 degrees. Slice the spaghetti squash in half (I found it was easiest to stick the point of my knife in first, and then push down the rest of the knife. Continue all the way around until cut in half). Scoop out the seeds and stringy pulp. Place squash halves cut-side down on a plate and microwave for 10-12 minutes, or until soft. Using a fork, scrape out the inside of the squash, forming spaghetti-like strands. Set aside. In a large skillet over medium-high heat, cook the ground chicken until cooked through. Drain the grease and set aside in a small bowl. In the same pan, melt the butter and saute the mushrooms and spinach until softened. Add back in the ground chicken and the shredded squash. Pour the spaghetti sauce over everything and stir to combine. Spoon the squash mixture back into the squash halves and sprinkle with mozzarella and Parmesan cheese. Place squash halves on a baking sheet and bake for 5-10 minutes, or until cheese is melted and everything is heated through. Serve immediately.

BBQ Chicken Salad with Blue Cheese Vinaigrette

Yes, yes I know I've already posted a recipe for BBQ Chicken Salad before. And I realize that the ingredients for the salad are essentially the exact same as the other recipe, but there is one huge difference in these two salads that I couldn't resist sharing: the dressing. After all, isn't the salad dressing what ultimately makes or breaks a salad? For example, ranch made with miracle whip (aka ranch from the devil) completely and utterly ruins any salad, to the point that I literally cannot take another bite. Contrast that with this Blue Cheese Vinaigrette, delicately drizzled over crisp greens and chunks of succulent, juicy chicken pieces and you've just created a masterpiece. If you think salads are boring, just try this baby out. It will become one of your favorite meals. (Picture and recipe adapted from Two Peas and Their Pod)

Ingredients:

Blue Cheese Vinaigrette:

• 2/3 cup olive oil


• 1/3 cup rice vinegar


• 1 small onion, chopped


• 1 tsp. garlic powder


• 2 Tbsp. peach jam


• 1 cup sour cream


• 1/2 cup blue cheese


• Salt and pepper to taste

Salad:

• Mixed Greens


• Tomatoes, chopped


• Black beans, drained and rinsed


• Corn


• Diced Onions


• Cilantro


• Chicken


• BBQ Sauce

To make the blue cheese vinaigrette: Place all items into a food processor or blender. Mix until smooth. If the dressing is too thick, add in a little more olive oil and mix again.

Grill the chicken and brush each piece liberally with BBQ sauce. Cut into strips.

To plate the salads: Place mixed greens on each plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, diced onions, and cilantro. Drizzle entire salad with blue cheese vinaigrette.

Roasted Red Pepper Cream Sauce

I've been noticing the recent craze of using roasted red peppers on sandwiches, in pastas, on salads, etc. and wondered why I had never seen them or heard of them before. I wasn't exactly sure what they were or where to find them and I had absolutely no idea what they would taste like. I was shopping at Ross (best store ever!) a few weeks ago when I came across a jar of roasted red and yellow peppers in their kitchen department. I couldn't turn it down.. Quick shout-out to Ross and T.J. Maxx for coming into existence!! Anyway, buying that jar was not a disappointment. The peppers marinate in a lightly sweet vinegary liquid and have a great flavor and a beautiful deep red color. The sauce was very easy to make and made my kitchen smell divine as it was thickening! I served the sauce over some diced chicken and bow-tie pasta noodles with some freshly squeezed lemon juice on top. Although skeptical at first, Neal and I both went back for seconds and scraped the pot clean. If you ever run across some roasted red peppers, buy a bottle and try them! You won't be disappointed. (Recipe and picture adapted from Mindika Moments)

Ingredients:

• 2 large roasted red peppers, chopped


• 2 cloves garlic


• 1/2 cup diced onion


• 1/4 cup fresh basil, or 1 Tbsp. dried basil


• 2 Tbsp. olive oil


• 2 Tbsp. butter


• zest of 1 lemon


• Juice of 1 lemon


• 4 T. flour


• 1 cup chicken broth


• 1 cup heavy cream


• 1/4 cup grated parmesan cheese

In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes until fragrant. Add the roasted peppers, basil and lemon zest. Then add the flour and stir until it is absorbed into the mix. Slowly add the lemon juice and chicken broth and stir until the mixture begins to thicken slightly. Then mix in the heavy cream and parmesan cheese and stir until well incorporated. Let it simmer, stirring frequently, until it turns into your desired thickness. Remove from heat and puree the mixture with an immersion blender, or transfer the mixture into a blender to puree. Serve warm over pasta. You can also add in chicken and vegetables if preferred.

Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CPK's Thai Crunch Salad

A few weeks ago I went to Las Vegas for my company retreat. My mom flew out and met me here and we had a blast going shopping, eating delicious foods, and enjoying the gorgeous sunny weather. One night after a long afternoon of shopping, we stopped in at California Pizza Kitchen for dinner where I had my first experience with their Thai Crunch Salad. I have seriously been craving it ever since then and this week I decided to try and duplicate it at home. The hardest part of this recipe was simply chopping and dicing up all the ingredients for the salad, but grab somebody to help you out and this can be whipped up in no time! Don't be shaken by the long list of ingredients - most of them are common items you'd find in your kitchen and fridge. I loved the comination of flavors from the lime-cilantro dressing, the creamy peanut drizzle, and the fresh cruncy vegetables in every bite. Just thinking about it makes my mouth water again...

Ingredients:

Lime-Cilantro Dressing:

• 1/2 cup vegetable oil


• 2 Tbsp. honey


• 1/4 cup rice vinegar


• 1/4 cup chopped cilantro


• 2 tsp. Dijon mustard


• 2 tsp. lime juice


• 1/4 tsp minced fresh garlic (one clove)


• 1/2 tsp. salt


• 1/4 tsp. black pepper

Spicy Peanut Sauce:

• 2 Tbsp. creamy peanut butter


• 2 Tbsp. hoisin sauce


• 2 Tbsp. rice vinegar


• 1 Tbsp. honey


• 2 Tbsp. water


• 1 1/2 tsp. soy sauce


• 1/2 tsp. minced ginger


• 1 Tbsp. chili sauce


• Pinch of crushed red pepper flakes

Salad:

• 1-2 cups chopped red cabbage


• 2 large carrots, chopped and julienned


• 2 cups shelled edamame


• 1 cup peanuts


• 2-3 green onions, chopped


• 1 small cucumber, peeled and diced (optional)


• 1 bunch cilantro, chopped


• 1 cup rice sticks (found in the Asian section of the grocery store)


• 2 chicken breasts, cooked and cut into thin slices


• 1 bag salad - any variety


• 1 cup spinach

Lime-Cilantro Dressing: Put all items in a food processor and mix until combined. Chill in the fridge until ready to serve.

Spicy Peanut Sauce: Put all items in a food processor and mix until combined. Chill in the fridge until ready to serve.

Salad: Place all salad ingredients into a large bowl. Pour the lime-cilantro dressing over the entire salad and mix or shake to combine. Drizzle spicy peanut sauce over the top and serve immediately.

Sweet Potato Enchiladas

So I have a confession: I'm addicted to Sweet Potatoes. I'm not joking. If I go to a restaurant with sweet potatoes on the menu, you can almost guarantee I'm going to order them. The bowl of mashed sweet potatoes on the table at our Thanksgiving Feast... Yeah, my favorite part of the meal. So you can only imagine my excitement and intrigue when I saw this recipe for Sweet Potato Enchiladas! I went to the store and bought the ingredients the very next day and told my husband we were having enchiladas. Not sweet potato enchiladas, just enchiladas. I literally stared at his face when he took the first bite, not knowing what his reaction would be.. Success!! He liked them! In fact.. he loved them. They are a lot more dense than regular enchiladas and have a lot more substance to them. The sweet potatoes add a hint of sweetness that is perfectly paired with the savory enchilada sauce. I loved the addition of black beans and chicken and thought the combination of flavors were perfect. These were also much healthier than the regular cream of chicken soup and sour cream mixture and even gave us some extra Vitamin A and C. I'm telling you guys, you just can't beat it! I have no doubt that these enchiladas will be making a lot of appearances on our dinner table in the future. (Recipe and picture adapted from Mindika Moments)


Ingredients:

• 2 large sweet potatoes, peeled and cut into large cubes


• 1 (8 oz. ) package cream cheese, softened


• 4 green onions, chopped


• 1 can diced green chilies


• 2 t. chili powder


• 2 t. cumin


• 1 t. oregano


• 1 t. pepper


• 1 t. salt


• 1 can black beans, drained and rinsed


• 1 cup cooked, shredded chicken (optional)


• 1 can enchilada sauce (red or green)


• 1 cup cheddar cheese, shredded


• Tortillas

Preheat the oven to 350 and grease a 9x13 pan. Bring a large pot of water to boil over medium heat. Boil the sweet potatoes until tender, about 15-20 minutes. In a large mixing bowl, mash together the sweet potatoes and cream cheese until smooth. Add in all the other ingredients except for the enchilada sauce, cheese and tortillas. Place a generous scoop of the filling in the center of each tortilla and roll up, placing them seam-side down in the baking dish. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with cheese. Cover with aluminum foil and cook for 20 minutes, or until heated through and cheese is melted. Serve with fresh cilantro, salsa, hot sauce and sour cream on top.

Cheesy Chicken Crepes

Growing up, my mom and I used to love going to a nearby restaurant called "European Connection." It was a quaint deli/cafe that made all of their food with crepes! I always loved their "half-attack" which used a large crepe cut in half, and then filled with meat, cheese, vegetables, and sauce on one side, and berries, chocolate, whipped cream, etc. on the other. I had completely forgotten about their delicious "main meal" crepes until I saw this recipe in my Taste of Home cookbook. What a fantastic idea to put hearty fillings into light delicate crepes. Why didn't I ever think of doing that... This particular recipe is creamy, cheesy and full of flavor. And if you make extra crepes, you can even have them for breakfast the next day. Score!

Ingredients:

Crepes:

• 1 cup milk


• 3 eggs


• 2/3 cup all-purpose flour


• 1/2 tsp. salt

Filling:

• 1 cup cooked broccoli (optional)


• 1 cup sliced mushrooms


• 1/3 cup diced onions


• 2 Tbsp. butter


• 1/2 cup all-purpose flour


• 1/2 tsp. dried rosemary, crushed


• 1/2 tsp. salt


• 1/2 tsp. pepper


• 1/2 tsp. garlic powder


• 3/4 cup mayonnaise (or cottage cheese)


• 1 1/2 cup milk


• 1 cup shredded cheddar cheese


• 2 cups cooked chicken, diced

In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes.
To cook the crepes: Heat a lightly greased nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until the edges begin to peel away from the pan and the crepe starts to bubble. turn and cook 15-20 seconds longer. Remove to plate. Repeat with remaining batter, greasing skillet as needed.

For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture.
Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Sprinkle with extra cheese and fresh rosemary if desired.

Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.

Easy Chicken Cordon Bleu

Whenever I hear about the recipe "Chicken Cordon Bleu," I always think of the class high school prom dinner with this as the main course. Maybe I'm crazy, but it seems like it's one of those fancy, but not overly-priced meals that works great for something like a high school dance. Anyway, the main reason I rarely, if ever, make these is simply because of the time it takes to butterfly the breasts, stuff them with ham and cheese, attempt to roll them up and stick them together with toothpicks, roll them in breadcrumbs.. You get the picture. It's just way too many steps. Enter Chicken Cordon Bleu without the endless steps and mess. Chicken breasts are cut in half length-wise and then topped with slices of ham, Swiss cheese and bread crumbs and baked until golden brown and crispy. Then there's the sauce.. the creamy Parmesan Dijon sauce that tops it all. De-licious. Granted, it's definitely not as pretty as regular chicken cordon bleu, but when you're short on time and you're just feeding your family, then pretty isn't exactly the main thought that crosses your mind.

Ingredients:
Chicken Cordon Bleu:

• 2 large boneless, skinless chicken breasts, cut in half length-wise to form two thinner chicken breast cutlets


• 4 slices deli ham


• 4 thin slices Swiss cheese


• 1 cup bread crumbs


• 2 Tbsp. butter, melted

Parmesan-Dijon Sauce

• 2 Tbsp. butter


• 2 Tbsp. all-purpose flour


• 1 cup milk


• 1 chicken bouillon cube (or 1 tsp. chicken bouillon granules)


• 1/2 tsp. salt


• 1 Tbsp. Dijon mustard


• 1/2 tsp. Worcestershire sauce


• 1/2 cup finely grated Parmesan cheese

Lightly grease an 8x8-inch baking dish and preheat oven to 350 degrees. Layer each chicken breast with 2 slices of ham and two slices of cheese. In a small bowl mix together the bread crumbs and the melted butter and sprinkle over the top of the chicken. Bake the chicken for 30 -35 minutes or until chicken is cooked through and bread crumbs are golden.

While the chicken bakes, in a medium sauce pan melt the butter. Add in the flour, stirring constantly, for about 1-2 minutes until it forms a roux. Slowly pour in the milk while stirring. Add in the salt and chicken bouillon cube. Stir constantly over medium heat until the mixture begins to simmer and thicken, about 3 - 5 minutes. Once the sauce has bubbled and thickened, remove from heat and add in the Dijon mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep warm until chicken is finished baking. Serve over warm chicken immediately.

Note: If sauce is too thick, stir in more milk until it is at your desired consistency.

Santa Fe Chicken Salad Wraps

I'm usually pretty good at packing a lunch with me when I go to work everyday, but I'm not very good at bringing a variety of meals that I don't get tired of quickly. Sometimes I feel like I eat sandwich after sandwich until I would rather starve than eat another one. Lately I've been spicing things up a bit by trying new wraps filled with everything from eggs, bacon and potatoes to chicken salad. This is a fantastic recipe that has a slight Mexican zing to it. It is very versatile and can be used for lunch or dinner and it is very healthy compared to some of my other lunchtime options. I served it last night for dinner and it made plenty for my husband and I with enough leftover to bring for lunch today! And I have to admit: you just can't beat having a home-cooked meal for lunch. (Picture and recipe adapted from Good Life Eats)

Ingredients:

• 2/3 cup sour cream


• 3 Tbsp. lime juice (or juice from one lime)


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 1/4 tsp. cumin


• 1/4 tsp. garlic powder


• 1-2 Tbsp. minced cilantro


• 1/4 cup diced onion


• 1/3 cup corn kernels


• 1/3 cup black beans


• 1/3 cup diced green or red pepper


• 2 cups cooked chicken, diced or shredded


• Burrito-sized tortillas


• Sliced avocado


• Lettuce or baby spinach

In a medium bowl, combine the sour cream, lime juice, salt, pepper, cumin, garlic powder and cilantro. Add the onion, corn, black beans, pepper and chicken and stir to combine. Cover and chill until serving.

To prepare the wraps: Layer chicken salad, lettuce and avocado slices in the center of the tortillas. Fold in the ends and wrap up to seal it.

Mango Rice Salad

This is the essence of a perfect summer dish. Light, fresh, crisp, fruity and refreshing. It's absolutely delicious by itself as a side salad, or served over grilled chicken or fish. It looked intriguing with the mango mixed with the vegetables and rice and reminded me of a rice bowl from Rumbi Island Grill. I honestly can't say anything bad about this dish. I was moaning over it the entire dinner. It is big enough to serve about 4 people but my husband I kept dipping our forks into the bowl until it was scraped clean. (Recipe and picture adapted from Our Best Bites)

Ingredients:

• 1 cup cooked rice, at room temperature*


• 1 14 oz. can black beans, drained and rinsed


• 1 medium mango, peeled and diced


• 1/2 red pepper, diced finely


• 1/2 medium onion, diced finely


• 1 handful chopped cilantro (1/2 cup)


• 3 Tbsp. red wine vinegar


• 2 Tbsp. olive oil


• 1 Tbsp. fresh lime juice


• Salt


• Pepper

Mix together the rice, beans, mango, pepper, onion and cilantro. In a separate small bowl, mix together the red wine vinegar, olive oil and lime juice until combined. Pour on top of salad and toss to combine. Add salt and pepper to taste. Chill at least one hour before serving. Serve alone or over chicken or fish.

*I recommend cooking the rice in either vegetable or chicken broth for more flavor.

Chicken Parmesan Bundles

Last weekend my parents and younger brother came to visit my husband and I for a few days. We tried to show them a lot of Nashville and ended up fitting a lot into just a few short days. To end the fabulous weekend, I made a special dinner for them on Sunday afternoon before they left to catch their flight back home. I wanted to do something simple that everybody would like, but that was also a little more special than the traditional pasta dish and this was the end result. These bundles take a little bit more time and effort than a regular weekday dinner, but they are absolutely delicious and extremely impressive. The hardest part is pounding the chicken breasts flat, but if you have a meat mallet (or an aluminum spaghetti-o's can in my case), it goes by very quickly and without too much effort. Try to find thinner chicken breasts to begin with and it will cut down the preparation time significantly. Next time you're looking for an upgrade to spaghetti or if you have guests over for dinner, try making these! They are an easy-pleaser and are also very inexpensive to feed a crowd. (Picture and recipe adapted from Kraft Foods)

Ingredients

• 5-6 small boneless, skinless chicken breasts, pounded to 1/4-inch. thickness


• 4 oz. cream cheese, softened


• 1 cup frozen, chopped spinach, thawed and well-drained


• 1 cup shredded mozzarella cheese


• 1/2 cup cottage cheese or ricotta cheese


• 1/2 cup parmesan cheese


• 1/2 cup Italian bread crumbs


• 1 jar spaghetti sauce, heated

Preheat the oven to 350 degrees. Mix together the cream cheese, spinach, mozzarella cheese and cottage cheese in a medium bowl. Spoon onto chicken breasts. Roll up chicken tightly, securing with toothpicks if needed. In a separate small bowl, mix together the parmesan cheese and bread crumbs and roll each chicken bundle in the mixture until coated. Place in sprayed 9x13 pan and bake, uncovered for 30 minutes or until cooked through. Serve chicken topped with spaghetti sauce and some fresh mozzarella.

*If desired, serve over a bed of warm pasta.

Lemon Chicken Tetrazzini

First of all, let me apologize for basically falling off the earth the past couple of months. Tax season is finally over and I now have a life outside of the office again. I am also ashamed to say that while my life was filled with taxes and financial statements, I had to put aside homemade meals and new recipes. My poor husband survived solely on Taco Bell, Subway, canned food and egg burritos. This was one of the first homemade meals I made after I had my evenings back again. Neal's first comment when we sat down to the table was "Wow, I've really missed this...." And the best part of it all is that it literally took me 25 minutes to throw this together. A compliment for a quick and easy meal? Yes, please! This recipe consists of a chicken casserole dish with mushrooms, pasta, and a creamy lemon sauce flavored with plenty of parmesan cheese. It is a quick and healthy meal to throw together and can also be frozen for one of those busy nights where cooking does not sound very appealing. I am a huge pasta fan and I'll have to say that this recipe ranks right up there with some of my favorite pastas.

Ingredients:

• 8 oz. pasta, cooked and drained


• 2 chicken breasts, diced into small pieces


• Salt and pepper to taste


• 1 cup diced mushrooms (fresh or from a can)


• 1/8 cup butter


• 1/8 cup flour


• 1/2 cup chicken broth


• 1/2 cup milk


• 1/2 cup cheddar cheese, grated


• 2 Tbsp. lemon juice


• 1/4 cup parmesan cheese


• 1/2 cup dried breadcrumbs

Turn the oven on to 350 degrees. While the pasta is cooking, saute chicken with salt and pepper over medium heat until nearly cooked through. Add in the diced mushrooms and the butter and saute until the mushrooms are soft and begin to release their juices. Turn the heat down to medium-low and add in the flour until a roux (or thick paste) forms. Slowly add in the chicken broth and milk and stir over medium-high heat until it begins to boil and thicken. Return heat back down to medium-low and add in the cheddar cheese, lemon juice and parmesan cheese until cheese is melted and flavors meld together. Add more lemon juice and parmesan cheese to taste. Mix in the drained pasta and stir until the pasta is coated with the sauce. Pour pasta mixture into an 8x8 pan and sprinkle with breadcrumbs. Bake, uncovered, for 10-15 minutes, or until breadcrumbs are golden brown in color.

Southwest Mini Crescent Burritos

In case it isn't absolutely obvious yet, I happen to love mexican/southwest flavors in meals. I had a tube of crescent rolls sitting in my fridge screaming to be used before they expired and happened to stumble across this recipe on Pillsbury's website. These were super easy and healthy and had an incredible flavor! Warm, soft crescent rolls envelope seasoned chicken, beans, corn, spinach, cheese and tomatoes to make a hearty and delicious meal. An added bonus about the spinach in this recipe is that you can barely even see it or taste it! My husband abhors spinach, but I snuck some in without telling him, just to see if he'd notice. He loved every bite of these babies and even went back for seconds. There is only one stipulation for making these: you HAVE to make the dip to go with it! I'm not ashamed to admit that I actually licked the leftover sauce out of the bowl using my finger. Yes, it's that good (and so easy too!) These are also very versatile and can be served as the main dish for dinner or as a light appetizer at a party or fancy dinner. (Recipe and picture courtesy of Pillsbury)

Ingredients:

• 1 can Pillsbury refrigerated crescent rolls
• 1/2 cup frozen chopped spinach, thawed and squeezed to drain
• 1 cup cooked chicken breasts, shredded
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn
• 1/2 cup cheddar cheese, shredded
• 1 medium tomato, diced
• handful fresh cilantro, chopped finely
• 1/2 package taco seasoning mix
• 1 tsp. cumin
• 1 tsp. lime juice
• 1 tsp. garlic powder

Sauce:

• 1 cup sour cream
• 1/2 cup salsa
• 1 tsp. lime juice
• 1 tsp. cumin
• 1/4 cup ranch dressing

Heat oven to 375 degrees. Unroll can of crescent dough and press perforations together to seal. Press or roll into a 13x9 inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds, making 6 squares.

Mix remaining ingredients together in a medium bowl until combined. Spoon about 1/4 cup chicken mixture onto the center of each crescent square. Bring up one side of the dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On greased cookie sheet, place rolls seam-side down and 2 inches apart. Bake 14-18 minutes or until edges are golden brown.

In a separate small bowl, mix together all of the sauce ingredients. Refrigerate until ready to serve. Serve rolls warm with sauce on the side.

Red Chile Chicken and Rice

I am a big fan of the classic red beans and rice dish but I've never liked the acidity caused by the meat and the spices. This recipe has officially solved all of those problems! Hearty, comforting, and full of fiber, this dish is yet another one-pot-wonder recipe that only dirties one pan! It's made up of fluffy rice, red chile chicken, hearty black beans, and a punch of flavor from onions, cheese and tomatoes. It has a wonderful creamy flavor and is perfect for a weeknight meal when time is short and everyone is hungry. And don't worry about the exorbitant amount of chili powder - it's not spicy at all and creates a wonderful flavor (and an amazing red color). (Picture and recipe adapted from Mel's Kitchen Cafe.)

Ingredients:

• 2 Tbsp. canola oil, divided


• 2 large chicken breasts, cut into small 1-inch pieces


• 1 1/2 Tbsp. chili powder, divided


• 1 tsp. salt


• 1/2 medium onion, diced


• 3 cloves garlic, minced


• 1 1/2 cups rice


• 2 1/2 cups chicken broth


• 1 can red beans (can also use black or pinto)


• 1 can diced tomatoes (optional)


• Sour cream, cheese, green onions and cilantro for garnish

Heat 1 tablespoon oil in a medium-large pot over medium-high heat. Sprinkle chicken with 1/2 Tbsp. chili powder and salt. Place chicken in the pot, stirring occasionally until it is browned and cooked through (about 2-3 minutes). Remove the chicken to a plate. Add the second tablespoon of oil to the pot and saute the onion, garlic and rice. Cook on medium-low, stirring for several minutes until the rice begins to brown. Add the remaining 1 Tbsp. chili powder and the chicken broth. Bring to a boil, then reduce heat to medium-low and cover, cooking for 10 minutes.

Add the chicken, beans and tomatoes to the pot and stir everything to combine. Serve with shredded cheese, sour cream, green onions and cilantro on top.

BBQ Chicken Salad with Creamy BBQ Dressing

BBQ Dressing? I know it sounds weird, right? Wrong! This dressing seriously made this salad. I'm a huge fan of anything southwestern - particularly when it's loaded with black beans, corn, tomatoes, avocado and cilantro. The ingredients in this recipe are the basic necessities for a good southwestern salad with a smooth, creamy bbq dressing loaded with flavors including cilantro and lime juice. Simple, refreshing, and healthy describe this dish perfectly. If you like filling and zesty dinner salads, you'll love this one! (Picture and recipe adapted from Mel's Kitchen Cafe)

Ingredients:

Salad:

• 2 cups cooked chicken, diced or shredded
• 1 cup bbq sauce
• 1/2 head iceburg lettuce, chopped (or favorite kind of lettuce)
• 1/2 cup onion, diced
• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 medium tomato, diced
• 1/2 avocado, sliced
• handful cilantro
• 1/2 cup shredded cheddar cheese

Dressing:

• 1 cup mayonnaise
• 1/3 cup milk
• 1/3 cup buttermilk*
• handful fresh cilantro
• 1 Tbsp. lime juice
• 1 tsp. white vinegar
• 1 tsp. granulated sugar
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground cumin
• 1/3 cup bbq sauce
• 1/4 cup ranch dressing

Salad: Mix chicken and bbq sauce together in a medium bowl. Layer lettuce and other salad ingredients in a large bowl or plate.

Dressing: Put everything in a blender and mix until fully combined. Refrigerate until ready to serve.

*If you don't have buttermilk on-hand, simply put a little less then 1/3 cup of milk in a bowl with 1 Tbsp. lemon juice or white vinegar. Mix together and let sit at room temperature for 5 minutes or until slightly curdled.