Wednesday, December 22, 2010

Cranberry & Rosemary Chicken

**This is a recipe from a womens night activity we had, then my friend Brooke shared it with me the other day and reminded me of having it at church. My family thought this recipe was OK. My daughter said to use less rosemary and maybe she would like it better. I thought it was worth posting because it is easy and some people may have more appeal to these ingredients than we did.**

Cranberry & Rosemary Chicken
5 Chicken Breast (4oz size)
1 16oz whole cranberry sauce
8oz french salad dressing
1 packet dry onion soup mix
1 1/2 TB dried rosemary (my family said they would like less)

Put chicken breasts in the crock pot. In a seperate bowl, add all other ingredients and mix until all is blended together. Pour over chicken. Cook on low for 5 hours. Shred chicken. Serve over rice.

Saturday, December 18, 2010

Chili's Southwest Eggrolls (well almost)

**We LOVE Chili's Soutwest Eggrolls, and now BJ's does a Southwest Eggroll and also Claim Jumper. So these are the new popular appetizer. I was inspired to finally try and figure out how to make them on my own when I saw this recipe on I am so glad I found this recipe because they are as close to the real thing as you can get.*****

Southwest Eggrolls
2 TBSP vegetable oil
1 bunch of minced green onion. I cut the a little bit of the white end off, and about 1 inch of the green tops off and chopped all the rest of the bunch.
1/2 red bell pepper, finely chopped
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1 pkg frozen spinach, thawed, then squeeze out all the liquid
1 TBSP fresh parsley, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
1-2 cups Monterey Jack Cheese ( I used 1 cup)
Flour tortillas, about 10

Heat oil in skillet. Stir in onion and red pepper. Cook and stir for about 5 minutes. The add the corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir for another 5 minutes until well blended and tender. Remove from heat and stir in the cheese. It will melt in the mixture. Just stir it until it is evenly blended in.

In a tortilla warmer, warm up the tortillas so they are soft. Fill them with filling and roll them making sure to tuck the ends in. You can secure them with a toothpick if you wish. I didn't do that.

Chili's way (apparently)- Arrange all rolled eggrolls in a dish cover with plastic and place in the freezer for about 4 hours. In a large deep skillet, heat oil for deep frying. Fry each eggroll for about 10 minutes. Drain on paper towels before serving.

**This is the way I did them**
Arrange all the eggrolls in a dish. Cover with plastic and freeze for about 30 minutes. In a large deep skillet fry each eggroll until browned on the outside. Drain on paper towels before serving.

Aubreys directions say to fry each eggroll until golden brown and then drain on paper towel. Next, place them on a baking sheet and place them in the oven at 350 degrees for about 8 minutes.

I would like to try to just brush them with oil and bake them completely and see how they turn out.

We served them with homemade ranch. You could add avocado to the ranch to make an avocado ranch, or add taco seasoning to the ranch to spice it up a bit. YUM!!

Monday, December 6, 2010

Cream Cheese Chicken

**This recipe comes from my friend Xian. When we first moved to Northern California, they had us over for dinner and this is what she made. I had never had it before and it was really good. It is super easy too. :)**

Cream Cheese Chicken
4 - 4oz chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 packet Good Seasonings Italian Dressing Mix (You buy it on the salad dressing aisle where the ranch packets are also sold. I believe they come in box of about 3. I don't remember if they are sold in individual packets like the ranch dressing, I have always only purchased the box of 3.)  The entire packet seems to be close to a TBSP)
1 8oz cream cheese (I have used the reduced fat before with great results)

Put chicken breast in crock pot. In seperate bowl mix the rest of the ingredients EXCEPT the cream cheese together. Pour over chicken. Cook over low for about 4 hours. When chicken is done, shred the chicken into smaller pieces. Cut up the bar of cream cheese, and add to mix. Stir well until cheese is all melted. You could also add a little bit of water or chicken broth if you don't like the mixture so thick.

**If you don't want to do the crock pot, I have heard of mixing all ingredients including the cream cheese and pouring over the chicken in 9x13. Then bake at 350 degrees for about 45 minutes or until chicken is tender**

Serve over rice or noodles. YUM!

Serves 6


Related Posts with Thumbnails