Don't you wish you could take a nap like me???
Chicken Enchilada Puffs
The last of our pretty Indian Summer Days are coming to a close. We tried to spend as much time outside having fun as possible, but already we are longing for those summer days that will not be back for months.
On the bright-side, I've been cooking more! :D Like these lovely little easy dinner items. Just try it one time, you'll be hooked!
Chicken Enchilada Puffs
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada sauce
2 teaspoons taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling
Preheat oven to 375 and line cookie sheet with foil and spray with no-stick spray
Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese.
Bake for 15 minutes, or until golden brown.
Soy Lime Salmon
I love salmon! I could eat salmon, in some form, every single day of the week. Only problem with having it so often, you sometimes do the same marinade or same side dishes again and again. This time, I decided to make a new marinade using up a left over lime in my fridge! :)
Soy Lime Salmon
2 tbsp Brown Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp Soy Sauce
1 tbsp Parsley, finely chopped
1/2 tbsp garlic, finely minced
1/2 tsp black pepper
1/2 tsp thyme
1/4 tsp ginger
4 Salmon filets
Mix all ingredients and pour over your salmon. Marinate 4 hours or overnight. Grill on medium-low heat until flaky.
Crock-Pot Apples
I love something sweet, that isn't overwhelmingly sweet. And, I love my house to have that aroma of a home, not just a place to live. These apples can take care of both of those needs.
Crock-Pot Apples
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala apples, cored
1/2 cup apple juice or apple cider
Cover and cook 2 1/2 to 3 hours on low heat until the apples are soft and begin to collapse.
Breakfast Pizza
I love breakfast... ok, well I really love breakfast at dinner-time. I mean, who has time to do the full English at 6am? Not me, for sure. So when we are wanting some breakfast like foods, or when I am in a hurry, breakfast is perfection.
And when talking about perfection, this can be found next to its definition. Tasty and quick... perfect way to fill up on a chilly fall night.
Breakfast Pizza1 pre-made pizza crust
1 16 ounce package of bulk, mild breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground mustard
4 eggs, lightly scrambled
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375°.
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top pizza crust with sausage, potatoes, and cheese. Combine milk, salt, pepper, ground mustard and eggs, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan.
Bake at 375° for 25 minutes or until done through.
Don't worry.... those apples will be showcased tomorrow. They were amazing! :D
Buffalo Chicken Pizza
Amazing... Just amazing stuff (and so much easier than making 'real' buffalo chicken wings!)
Buffalo Chicken Pizza
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
1 Boboli Pizza Crust, or whatever premade, prebaked pizza crust you prefer
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
6 tablespoons hot sauce, medium to spicy heat (more or less to your own personal taste)
2 tablespoons brown sugar
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 tsp oregano
Bleu Cheese Salad Dressing
Celery Sticks, if desired
Preheat oven to 400°. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.
Lightly drizzle extra virgin olive oil over the chicken breast cutlets and grill (or pan cook) until no longer pink and completely done. Set aside to cool. Once chicken is cool, cut into thin strips.
In a large sauce pan combine butter, Worcestershire sauce, hot sauce, and brown sugar. Stir over medium heat until combined. Add chicken and toss until combined with the sauce.
Spoon chicken and sauce mixture over cheese. Sprinkle with oregano and remaining cheese. Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Drizzle lightly with Bleu Cheese dressing and serve with celery sticks, if desired.
