For NYE we had some friends over for games and appetizers. I tried 3 new recipes all of which were received well. None are healthy so they did not help Mike with his diet. But its a party right? I do have some healthy chicken recipes to post soon. And our friends brought some yummy fruit kabobs so that makes it all better ;)
The big success of the night was the jalepeno popper dip. It was delicious. We ate the entire first batch so we made some more that night. I later enjoyed the leftovers for breakfast it was that good. Here is the recipe... Make it!
Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray
Directions:
Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).
In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.
We also made buffalo chicken bites from plainchicken.com.
I love buffalo chicken dip so I knew I had to try these. We liked these but I still think I like buffalo chicken dip best. But this was a nice change. And I already had jalepeno dip so I wanted something that was not a dip. Here is the recipe:
3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (or more to your taste)
3 1/2 oz. cream cheese, softened
2 cups sharp or medium shredded cheddar cheese
1 tsp onion powder
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed
Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.
In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Lastly I made these Cheese Puffs from the Pioneer Woman's site. They were also good. Make sure you let them cook long enough...
Ingredients
1 loaf Crusty French Bread, Cut Into 1-inch Cubes
½ sticks Butter
3 cloves Garlic, Minced
1 whole Shallot, Minced
1-½ teaspoon Dijon Mustard
8 ounces, weight Cream Cheese, Sliced
1-½ cup Grated Cheddar Cheese
Salt And Freshly Ground Black Pepper, To Taste
2 whole Egg Whites, Beaten
Preparation Instructions
Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.
Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.
Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.
When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature
No comments:
Post a Comment