Cheddar bacon dip in bread

 

I love dips and this did not disappoint.  It looks pretty in the the hollowed out bread too.

 

I did not put any ham in this.  Only the bacon.

It would beep great for a Super Bowl party. 

 

 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed outMix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips…

Chicken Nuggets

There are tons of home made chicken nugget recipes.  I have made many.  This is my current favorite.  Buttermilk is always a key ingredient in breaded chicken but the pickle juice here is key.  Try it.  They are yummy.

Recipe:

Ingredients:

1 1/2 pound boneless skinless chicken breasts
3/4 cup dill pickle juice
3/4 cup buttermilk
Tabasco sauce
kosher salt
freshly ground black pepper
1 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon onion powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
3 egg whites
1 tablespoon water
1 1/2 cups unseasoned panko bread crumbs
Peanut oil (or other oil with a very high smoke point like canola, although canola can impart a fishy flavor when cooked at very high temperatures)

Instructions:

Cut the chicken breasts into bite-sized pieces. In a gallon-sized Ziploc bag, combine pickle juice, buttermilk, and about 10 dashes of Tabasco sauce. Add the chicken and seal the bag, then refrigerate it for 1-4 hours.

When ready to cook, whisk together 1 teaspoon black pepper, 1 teaspoon kosher salt, the flour, baking soda, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, whisk together the egg whites and water. Add the bread crumbs to a third shallow bowl. Begin heating about 2 inches of peanut oil in a heavy pot (keep an eye on it…a grease fire will ruin your day).

Place a handful of chicken pieces into the flour and toss to coat (you can also coat them all at once by combining the chicken and the flour mixture in a large Ziploc bag and shaking to coat). Roll the chicken in the egg whites, then roll to coat in the Panko. Repeat with remaining chicken pieces. I find it works best when I use one hand to do the flour/egg part and the other hand for the bread crumbs–it kind of keeps the mess to a minimum.

Preheat oven to the lowest setting.

When the oil reaches 350 degrees, place 1/3-1/2 of the coated chicken pieces in the pan and cook, stirring gently and frequently, until golden brown (about 3-5 minutes; use an instant read thermometer to check them if you’re nervous; the nuggets should be at least 165 degrees F in the center). Place the cooked chicken in the heated oven (or serve, if you have hungry little monkeys hanging around the kitchen) and repeat with the remaining chicken. Serve immediately. Makes 6 servings.

from ourbestbites.com

Oven toasted Ravioli

Sometimes I don't feel like cooking.  On those days the kids usually get pierogis or raviolis.  Recently it was raviolis but I just didn't want them.  Then I remember I pinned this recipe and so I thought I  would try it to "liven" up my raviolis.

Recipe:

12 round frozen ravioli, thawed
1 egg
1 Tbsp milk
6 Tbps Italian bread crumbs
2 Tbsp grated parmesan cheese
cooking spray

Preheat oven to 375 degrees.

Whisk together egg and milk in shallow bowl.  In another bowl or pie plate, combine bread crumbs and parmesan cheese.  Dip ravioli in egg and then in bread crumbs.  Place on baking sheet.  Repeat until all ravioli are coated.  Spray ravioli with cooking spray.

Bake for 12-15 minutes or until golden brown.  Serve with warm marinara or pesto.

from plainchicken.comvio

Cheeseburger Soup

It is officially fall so that means its time to eat soup.  Ha ha.
I have a lot of different soups pinned on pinterest.  This seemed like one the kids would possibly eat.  So I tried this one.  One kid ate it.  The other did not.  But she hasn't been eating much dinner at all so I am not counting "opinion".

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

http://therecipecritic.com/2012/12/cheeseburger-soup/

Mexican Corn

This corn salad goes great with tacos, burritos, enchiladas, you name it.
It is quick and simple so you can make it anytime.  I didn't have jalepenos and it was still delicious.

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html?m=1

Cashew Chicken in the Crockpot

 A nice quick and easy meal. 

Slow Cooker Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*

1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html

Honey Whole wheat Bread

Working with yeast is not my forte but this bread turned out great.  It  was perfect for sandwiches or just to eat.

I plan on adding more wheat flour next time to make it healthier.

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cups white whole wheat flour
• 2 tsp. active dry yeast
• 3 Tbs. powdered milk
• 1 1/4 tsp. salt
• 1 1/4 cups warm water
• 2 Tbs. vegetable oil
• 3 Tbs. honey

Instructions

Add both flours, yeast, powdered milk, and salt to the bowl of a stand mixer fitted with a dough hook. Add the water, oil, and honey to the dry ingredients and turn the mixer to medium low. Mix with the dough hook just until the dough begins to form a ball. Turn the mixer to low and allow the dough to knead for 8-10 minutes, or until the ball of dough is smooth and pliable.

Place the dough in a lightly greased bowl, and cover with a towel. Allow the dough to rise until it has doubled in size, or for approximately 1 1/2-2 hours.

Once the dough has risen, remove it from the bowl and shape it into a log. Place the log of dough into a lightly greased 9×4 inch bread pan. Cover the dough log with plastic wrap and allow it to rise again until it has doubled in size (1-2 hours) and the top is puffed over the top edges of the pan.

Preheat the oven to 350, and bake the bread for 35-40 minutes, covering the top of the bread with a tent of foil halfway through baking. Bread is done when the top has turned a golden brown, the bread sounds hollow when you knock on the top, and the internal temperature of the bread has reached 190 degrees.

Once the bread is cool enough to handle, remove it from the loaf pan and place it on a cooling rack to cool completely. Slice as needed.

http://jcocina.com/honey-whole-wheat-sandwich-bread-and-creepy-emails/