Thursday, July 3, 2008

Chicken Stuffed Crescents

2/3 c seasoned bread stuffing
4T soft butter
2/3 c mushrooms
1/2 t pepper
8 oz cream cheese
2 c cooked, chopped chicken
2 cans crescent rolls
1. Combine stuffing. Set aside.
2. Combine pepper, cream cheese and butter - cream together
3. Sautee mushrooms
4. Combine cream cheese mixture, stuffing mixture, chicken and mushrooms
5. Spread crescent dough slightly larger; add some of the mixture at the larger end and roll crescent.
6. Bake at 375F for approximately 20 minutes.
Bon Bon

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

I LOVE bruschetta and chicken so combined I'm sure they are divine! Recipe from Picky Palate. Enjoy. BON BON
4 boneless skinless chicken breasts
pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Garlic Toasted Open Faced Lasagna Ciabattas

I stole this recipe from Picky Palate's looks really easy and super yummy. A different take on lasagna and something that seems fairly easy to make and fast too. Hope you enjoy. Let me know if you make soon as I am feeling well again this will be tops on my list. BON BON
2 Tablespoons extra virgin olive oil
1 lb ground Italian Sausage
1 26 oz jar of your favorite pasta sauce
8 leaves fresh basil, chopped (taste great if you have them, but not necessary)
15 oz container ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 garlic roasted ciabatta rolls (I get them from Super Walmart)
1 ball fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
*If you don't use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.

Death by Caramel Bars

I cannot take credit for these delicious delights but couldn't resist passing them onto you either. I think everyone needs to have a little bit of these in their life. I'd make them daily if I could. You'll find the great recipe here along with fabulous step by step directions.... Go buy your ingredients NOW, these must not be put off. Go I tell you...NOW! Enjoy. BON BON

Ranch and Barbecue Chicken Salad

I had this salad at a party for my sister Amy when she was in town for a short weekend. It was really yummy. I don't have the exact recipe but I have made it many times with the memory from my head. Here goes....(it's really, really yummy...)
4 skinless, boneless chicken breast halves
2 heads romaine lettuce
2 romaine tomatoes, chopped
2 cans corn
2 cans black beans
8 0z Mex. cheese, shredded
bag of tortilla chips - smashed into smaller bits
1 cup ranch dressing
1 cup of favorite barbecue sauce
Grill the chicken breasts and cut into thin slices after cooked. Tear lettuce and place in large bowl. Add tomatoes, corn, beans and cheese - or whatever else floats your boat. Throw in the chicken and tortilla chips. Mix it up good. Add dressing and mix thorougly again. This is a salad that needs to be used and cannot be stored. Make according to what your family will eat. This will not dissapoint my lady friends. Enjoy. BON BON

Ranch Chicken Salad

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 package (16 ounces) ready-to-serve salad
1 cup (4 ounces) shredded cheddar cheese
3/4 cup ranch salad dressing
3/4 cup salsa
1/2 cup corn chips or crushed tortilla chips
Directions: Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Yield: 8 servings.

Chicken and Black Bean Salad

1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional
Directions: In a jar with tight-fitting lid, combine the first eight ingredients; shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings.

Chicken BLT Salad

1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

Directions: In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Yield: 8 servings.