Bruschetta Chicken Bake

This was really yummy!

Bruschetta Chicken Bake

Ingredients:

1 can ; (14-1/2 oz.) diced tomatoes, undrained

(I use Garlic and Basil seasoned)

2 cloves garlic ; minced

1 pkg. ; (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

1 -1/2 lb. boneless skinless chicken breasts ; cut into bite-sized pieces

1 tsp. dried basil leaves

1 cup Shredded Mozzarella Cheese

Instructions:

PREHEAT oven to 400°F.
Place tomatoes with liquid in medium bowl.
Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese.
Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through

CHEX MUDDY BUDDIES

Ingredients:

9 c. Chex cereals (corn, rice and/or wheat)

1 c. semi sweet chocolate chips

1/2 c. peanut butter1/4 c. butter

1/4 tsp. vanilla

1 1/2 c. powdered sugar

Directions:

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
Pour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups

Slow Cooker Chicken Tortilla Soup

This was really good. I made a few minor changes. I didn't bake the corn tortillas. I just bought a bag of tostitos. I will also be adding green onion, sour cream, and cheese when serving. I also doubled the chicken and added a little bit more of everything since we like leftovers!

Slow-Cooker Chicken Tortilla Soup

Ingredients:

1 pound shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro

7 corn tortillas
vegetable oil

Cooking Instructions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicen broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low setting for 6-8 hours or on High for 3-4 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortilla with oil. Cut tortilla into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.

Nutritional Info:
Caloies 267, Total Fat 11g, Cholesterol 44mg, Sodium 924mg, Carbs 25g, Fiber 4g

Honey Mustard Dressing

I love love love Honey Mustard dressing. I don't know why it has taken me so long to look up a recipe for it. I made it today to go with Cam's favorite "dinosaur chicken nuggets." It's super easy and YUMMY!

Honey Mustard Dressing

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Knock You Naked Brownies

These are SINful. They are VERY rich so I don't suggest making these unless you're having a gathering of some sort where you know they will ALL get eaten. I wouldn't want to be left alone with these. Bad, bad things would happen to my ass.

Knock You Naked Brownies

Prep. Time: 25 minutes
Total Time: 50 minutes

Ingredients:

1 box German chocolate cake mix
1 cup chopped nuts
1/3 cup evaporated milk
1/2 cup evaporated milk
1/2 cup butter, melted
1 pkg. (14 oz.) vanilla caramels, unwrapped
1 cup semi-sweet chocolate chips

Directions:

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2-inch glass baking dish.
Bake in a preheated 350°F oven for 8 minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk.
When caramel mixture is well mixed, pour over baked layer.
Cover with chocolate chips.
Spoon remaining batter on top of morsels.
Return to oven and bake 18 minutes (or less for gooier brownies).
Let cool before cutting.

Buttermilk Baked Chicken

Okay, I am by no means saying this recipe is good for your thighs. But I am sayin it's good for the soul :p

This is SO good. I served with good ole mashed potatoes and gravy and steamed asparagus.


BUTTERMILK BAKED CHICKEN

4 chicken breasts
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 can cream of mushroom soup

Dip chicken in 1/2 cup buttermilk and roll in flour seasoned with the salt and pepper.
Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees).
Put chicken in pan and bake 30 minutes.
Turn and bake 15 minutes.
Mix remaining buttermilk and the soup and pour around the chicken.
Bake 15 minutes longer until tender.

Shredded Chicken Nachos!

I haven't done a post on this blog in FOREVER, but my dear friend Ashley has discovered it and asked for more recipes. :)

Last night we had Shredded Chicken Nachos. I actually cheated and didn't end up making the cheese sauce like I was supposed to. It was getting late and so I just used regular ole' shredded cheese this time. It was good but I will definitely have to try the cheese sauce another day!


Shredded Chicken Nachos
courtesy of Emeril!

Ingredients:
(For the Chicken)
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice

Directions:

Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan.
Season the chicken pieces with the chili powder and salt and toss the evenly coat.
Add the chicken to the pan and sear for 3 minutes per side.
Add the onions to the pan and saute for another 3 minutes.
Add the garlic to the pan and saute for 1 minute.
Pour the chicken stock over the chicken and bring to a boil.
Reduce to a low heat and cover.
Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
Set aside as you prepare the nachos.

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortilla chips
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapenos, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing

Directions:

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color.
While whisking constantly, add the milk in a steady stream.
Add the green chiles and bring the sauce to a boil.
Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer.
Top with half of the chicken, and half of the Monterey Jack cheese.
Top with the remaining tortilla chips and chicken.
Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with salsa or pico de gallo alongside