This was good, but to be honest, it wasn't the greatest potato salad I've every had. It lacked salt and with a pack of bacon...um that's kind of hard to say.
It wasn't bad. I've eaten left overs with no issue, but it just wasn't my favorite.
Fully Loaded Baked Potato Salad
From This is My Key West
Ingredients
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
Preparation
1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded cheese and bacon and serve!
Saturday, November 30, 2013
Beef Enchilada Dip
I have to think about this one. D made it. My brother had made it before and said to add cumin. So D did. It was really good meat sauce, but I didn't find it a "great" dip. Perhaps since I'm a cream cheese girl, I thought it needed to be thicker (and maybe it needed cream cheese). I'm not sure. The taste was really good, and the next day wrapped in a tortilla and made into an enchilada it was delicious. But as a dip, yeah, I'm thinking not so much.
Beef Enchilada Dip
Prep time: 3 mins
Cook time: 10 mins
Total time: 13 mins
Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef enchilada dip for your next event.
Author: Robyn Stone | Add a Pinch
Serves: 8
Ingredients
1½ – 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
(add in some cumin or taco seasoning)
(Maybe add in some cream cheese???)
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)
Instructions
Brown ground beef in a large skillet. Drain. Add in onion and garlic (and cumin) and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.
Beef Enchilada Dip
Prep time: 3 mins
Cook time: 10 mins
Total time: 13 mins
Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef enchilada dip for your next event.
Author: Robyn Stone | Add a Pinch
Serves: 8
Ingredients
1½ – 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
(add in some cumin or taco seasoning)
(Maybe add in some cream cheese???)
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)
Instructions
Brown ground beef in a large skillet. Drain. Add in onion and garlic (and cumin) and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.
Friday, November 29, 2013
Samoa Bundt Cake
I love Samoa Girl Scout Cookies. When I saw this recipe on Pinterest, of course I had to go look. It looked kind of hard and involved.
Then I thought about when I could make it. Thanksgiving, of course. Because after all, I was only running a half-marathon. There would be no stress of people coming over, 3 dogs, a long run, or anything else.
So I decided to make Wednesday night. It actually wasn't hard, just long.
I was worried about making the Dulce de Leche. I have no interest in boiling a can of Condensed Milk in a crock pot or a pot of boiling water. I'm sure it works if you keep watching it. It's the "keep watching" part that I was worried about it. I found Dulce de Leche at Kroger and the local Mexican Grocer. I bought that. That saves a lot of time (between 4 and 10 hours).
Then I got all the ingredients together for the Cakes, and made them. The Brown Sugar batter was A LOT thicker than the Chocolate Batter. I was a little worried but it came out fine.
The frosting was simple to make. My first batch of toasted coconut took 6 minutes like the directions said. The 2nd batch, after 7 minutes, it still wasn't brown. I took it out anyway. I'm not sure what went on there.
Assembling it (after everything cooled) was pretty easy. I decided to spread the chocolate from the center instead of striping the cake. That way there was more chocolate.
D, my brother and I ate it on Thanksgiving. After 10 seconds, I wondered how I didn't have any left and they still had it on their plate. It was sweet, but not overpowering. In the morning, I know my dad ate 2 pieces. So we all enjoyed it.
Samoa Bundt Cake
From Betsy's Life.
****READ THE ENTIRE RECIPE BEFORE YOU BEGIN****
Ingredients
For the Brown Sugar Batter
1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
For the Chocolate Batter
1 cup sugar
1/4 cup oil
1 egg
1 tsp vanilla
1/2 cup milk
3/4 cup + 2 T all-purpose flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water
For the Frosting
1 can of sweetened condensed milk (Substitute canned dulce de leche)
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut
For the topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
Instructions
Create the Dulce de leche frosting (if using canned dulce de leche skip this step)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
Cook on medium for 10 hours or on high for 7.
*Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
Let it cool.
To make brown sugar batter
In a large bowl, cream butter and brown sugar until light and fluffy
Add eggs, one a a time, beating well after each addition
In a medium bowl, combine flour, baking powder, baking soda and salt
Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
Set batter aside
To make the chocolate batter
Cream sugar and oil together in a large bowl until light and fluffy.
Beat in egg, vanilla, and milk
In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
Slowly add flour mixture to butter mixture until well combined.
Carefully stir in boiling water
Make the cake
Preheat oven to 350 Degrees
Grease and flour a bundt pan well.
This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
Alternate until both batter bowls are empty.
Tap bundt pan on the counter a couple times to remove bubbles.
Bake approximately 50 minutes or until skewer inserted in center comes out clean. (Original directions said 1 hour but both Betsy's blog and I had finished cake at 50 minutes.
Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
Make the frosting
Heat oven to 350 degrees.
Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
Add in 1 cup toasted coconut.
Chill for 1 hour
Assemble the cake
Frost the cake with dulce de leche frosting
Toast remaining coconut and press into the sides and top of the frosted cake
Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.
Then I thought about when I could make it. Thanksgiving, of course. Because after all, I was only running a half-marathon. There would be no stress of people coming over, 3 dogs, a long run, or anything else.
So I decided to make Wednesday night. It actually wasn't hard, just long.
I was worried about making the Dulce de Leche. I have no interest in boiling a can of Condensed Milk in a crock pot or a pot of boiling water. I'm sure it works if you keep watching it. It's the "keep watching" part that I was worried about it. I found Dulce de Leche at Kroger and the local Mexican Grocer. I bought that. That saves a lot of time (between 4 and 10 hours).Then I got all the ingredients together for the Cakes, and made them. The Brown Sugar batter was A LOT thicker than the Chocolate Batter. I was a little worried but it came out fine.
 |
| Some of the ingredients |
 |
| The cake ready to go in the oven |
The frosting was simple to make. My first batch of toasted coconut took 6 minutes like the directions said. The 2nd batch, after 7 minutes, it still wasn't brown. I took it out anyway. I'm not sure what went on there.
Assembling it (after everything cooled) was pretty easy. I decided to spread the chocolate from the center instead of striping the cake. That way there was more chocolate.
D, my brother and I ate it on Thanksgiving. After 10 seconds, I wondered how I didn't have any left and they still had it on their plate. It was sweet, but not overpowering. In the morning, I know my dad ate 2 pieces. So we all enjoyed it.
 |
| Final Product: Photo by ALB |
Samoa Bundt Cake
From Betsy's Life.
****READ THE ENTIRE RECIPE BEFORE YOU BEGIN****
Ingredients
For the Brown Sugar Batter
1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
For the Chocolate Batter
1 cup sugar
1/4 cup oil
1 egg
1 tsp vanilla
1/2 cup milk
3/4 cup + 2 T all-purpose flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water
For the Frosting
1 can of sweetened condensed milk (Substitute canned dulce de leche)
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut
For the topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
Instructions
Create the Dulce de leche frosting (if using canned dulce de leche skip this step)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
Cook on medium for 10 hours or on high for 7.
*Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
Let it cool.
To make brown sugar batter
In a large bowl, cream butter and brown sugar until light and fluffy
Add eggs, one a a time, beating well after each addition
In a medium bowl, combine flour, baking powder, baking soda and salt
Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
Set batter aside
To make the chocolate batter
Cream sugar and oil together in a large bowl until light and fluffy.
Beat in egg, vanilla, and milk
In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
Slowly add flour mixture to butter mixture until well combined.
Carefully stir in boiling water
Make the cake
Preheat oven to 350 Degrees
Grease and flour a bundt pan well.
This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
Alternate until both batter bowls are empty.
Tap bundt pan on the counter a couple times to remove bubbles.
Bake approximately 50 minutes or until skewer inserted in center comes out clean. (Original directions said 1 hour but both Betsy's blog and I had finished cake at 50 minutes.
Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
Make the frosting
Heat oven to 350 degrees.
Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
Add in 1 cup toasted coconut.
Chill for 1 hour
Assemble the cake
Frost the cake with dulce de leche frosting
Toast remaining coconut and press into the sides and top of the frosted cake
Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.
Tuesday, November 26, 2013
Jalapeño Popper Chicken
D made this. I don't know why we never thought to make this. It has all things I love.
He doubled the recipe.
Make it now. We had with Roasted Chile Lime Cauliflower.
Jalapeño Popper Chicken
Serves 2
Highly adapted from Allrecipes, via Sunny Side Up in San Diego
Ingredients
1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts
Preparation
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.
In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning and stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.
He doubled the recipe.
Make it now. We had with Roasted Chile Lime Cauliflower.
Jalapeño Popper Chicken
Serves 2
 |
| Photo by ALB |
Ingredients
1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts
Preparation
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.
In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning and stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.
Roasted Chile Lime Cauliflower
I found this recipe on Pinterest. I really can't remember if it was on a friend's page or it was a suggestion because I liked something else. Anyway the pin links back to Laaloosh. Anyway, D and I decided to have it.
It definitely has a kick to it. But we both liked it. We had with Jalapeno Popper Chicken.
Will have again.
Roasted Chile Lime Cauliflower
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Serving size is about 3/4 cup
Ingredients
1 medium/large head cauliflower, chopped into florets
2 tsp chipotle chili powder (use 1/2 - 1 tsp if you don't want heartburn and to need a glass of milk)
1 tsp garlic powder
1 tsp cumin
1 tsp salt 1/2 tsp pepper
2 green onions, chopped
Juice of 1 lime
Instructions
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and mist with non-fat cooking spray.
Lightly mist cauliflower florets with non-fat cooking spray or an olive oil mister.
In a large bowl, toss cauliflower with chili powder, garlic powder, cumin, salt, and pepper.
Place cauliflower on baking sheet and place in oven. Roast until tender, about 15-20 minutes.
Remove from oven and place cauliflower into serving bowl. Top with green onions and squeeze fresh lime juice all over the cauliflower.
Nutritional Information:
36 calories; 0g fat; 7g carbohydrates; 2.5g protein; 3.5g fiber
Laaloosh, August 2013
It definitely has a kick to it. But we both liked it. We had with Jalapeno Popper Chicken.
Will have again.
Roasted Chile Lime Cauliflower
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Serving size is about 3/4 cup
 |
| Photo by ALB |
Ingredients
1 medium/large head cauliflower, chopped into florets
2 tsp chipotle chili powder (use 1/2 - 1 tsp if you don't want heartburn and to need a glass of milk)
1 tsp garlic powder
1 tsp cumin
1 tsp salt 1/2 tsp pepper
2 green onions, chopped
Juice of 1 lime
Instructions
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and mist with non-fat cooking spray.
Lightly mist cauliflower florets with non-fat cooking spray or an olive oil mister.
In a large bowl, toss cauliflower with chili powder, garlic powder, cumin, salt, and pepper.
Place cauliflower on baking sheet and place in oven. Roast until tender, about 15-20 minutes.
Remove from oven and place cauliflower into serving bowl. Top with green onions and squeeze fresh lime juice all over the cauliflower.
Nutritional Information:
36 calories; 0g fat; 7g carbohydrates; 2.5g protein; 3.5g fiber
Laaloosh, August 2013
Monday, November 25, 2013
Stovetop Sausage Mac and Cheese
So this recipe got awesome reviews on CL. Maybe by people with no tastebuds. It was BLAND, BLAND, BLAND.
The chicken sausage...well we couldn't find that flavor, so we got Italian flavor. I'm wondering if chicken sausages, no matter the brand, always taste like hot dogs.
8 oz of uncooked pasta equals 4 Cups on a good day. D said it took 11 oz to get 5 Cups.
Basically, we just didn't like this recipe and never need to have it again.
Stovetop Sausage Mac and Cheese
It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.
Yield: 4 servings (serving size: about 1 1/4 cups)
Ingredients
4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)...haha more like 11 oz.
Chopped fresh parsley (optional)
Preparation
Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
Nutritional Information
Calories: 433; Calories from fat: 29%; Fat: 13.9g; Saturated fat: 7.8g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.9g; Protein: 23.6g; Carbohydrate: 53.1g; Fiber: 2.7g; Cholesterol: 56mg; Iron: 2.4mg; Sodium: 538mg; Calcium: 340mg
Cooking Light APRIL 2007
The chicken sausage...well we couldn't find that flavor, so we got Italian flavor. I'm wondering if chicken sausages, no matter the brand, always taste like hot dogs.
8 oz of uncooked pasta equals 4 Cups on a good day. D said it took 11 oz to get 5 Cups.
Basically, we just didn't like this recipe and never need to have it again.
Stovetop Sausage Mac and Cheese
It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.
Yield: 4 servings (serving size: about 1 1/4 cups)
Ingredients
4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)...haha more like 11 oz.
Chopped fresh parsley (optional)
Preparation
Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
Nutritional Information
Calories: 433; Calories from fat: 29%; Fat: 13.9g; Saturated fat: 7.8g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.9g; Protein: 23.6g; Carbohydrate: 53.1g; Fiber: 2.7g; Cholesterol: 56mg; Iron: 2.4mg; Sodium: 538mg; Calcium: 340mg
Cooking Light APRIL 2007
Monterey Chicken
My brother made this awhile ago and told me it was really good. So D and I decided to try it. We went back and forth on the diced tomatoes and green chilies. I said we should use Rotel, and D said we should try it as is and go from there. Being that I'm always the one to say to try as is and go from there, I couldn't argue with him for using my words.
So D made it. He said it was pretty easy. We used bacon instead of bits because I don't care for bacon bits.
We both liked it except we thought the diced tomatoes were odd. I again mentioned Rotel. D mentioned adding fresh tomatoes at the end, which I think would be good too. So now we have to have it again to try out the fresh tomatoes.
Would definitely have again. We had with roasted green beans.
Monterey Chicken
adapted from My Baker Lady
Ingredients
4 boneless, skinless chicken breasts
1/4 cup bar-b-que sauce
1/4 cup real bacon bits (used 2 slices of bacon, chopped)
1 cup cheddar/monterey jack cheese, shredded (used Mexi-blend Cheese)
1 14 oz. can diced tomatoes, drained (Next time use Roma tomatoes)
1 5 oz can fire roasted green chiles (next time don't really need...or a fresh diced jalapeno)
sliced green onions
salt and pepper
Preparation
1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. I cut mine in half lengthwise first, giving me 8 pieces. But they were HUGE breasts. Season with salt and pepper.
2. Over medium high heat (using either a non-stick skillet or a Foreman-type grill) grill chicken until no long pink (be careful not to overcook it) and place on baking sheet covered with foil.
3. Combine tomatoes and chiles in a bowl. Top each chicken breast with one tablespoon barbeque sauce, 1/8 c. cheese, 1/8 c. tomatoes/chilies (skip), green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes). (Take out and add tomatoes)
So D made it. He said it was pretty easy. We used bacon instead of bits because I don't care for bacon bits.
We both liked it except we thought the diced tomatoes were odd. I again mentioned Rotel. D mentioned adding fresh tomatoes at the end, which I think would be good too. So now we have to have it again to try out the fresh tomatoes.
Would definitely have again. We had with roasted green beans.
Monterey Chicken
 |
| Photo by ALB |
adapted from My Baker Lady
Ingredients
4 boneless, skinless chicken breasts
1/4 cup bar-b-que sauce
1/4 cup real bacon bits (used 2 slices of bacon, chopped)
1 cup cheddar/monterey jack cheese, shredded (used Mexi-blend Cheese)
1 14 oz. can diced tomatoes, drained (Next time use Roma tomatoes)
1 5 oz can fire roasted green chiles (next time don't really need...or a fresh diced jalapeno)
sliced green onions
salt and pepper
Preparation
1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. I cut mine in half lengthwise first, giving me 8 pieces. But they were HUGE breasts. Season with salt and pepper.
2. Over medium high heat (using either a non-stick skillet or a Foreman-type grill) grill chicken until no long pink (be careful not to overcook it) and place on baking sheet covered with foil.
3. Combine tomatoes and chiles in a bowl. Top each chicken breast with one tablespoon barbeque sauce, 1/8 c. cheese, 1/8 c. tomatoes/chilies (skip), green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes). (Take out and add tomatoes)
Subscribe to:
Posts (Atom)