Recipe: Chicken Ranch BLT

 Ingredients 

4 Hoagie Bun 

3 boneless chicken breasts, cut into small strips 

1 cup shredded cheddar cheese 6 slices of bacon crumbled 

 1 tbsp Ranch Dressing per sandwich 

 ½ cup shredded lettuce per sandwich 

3 tomatoes, cut into 4 slices, then cut in half  

 

Directions 

Preheat Oven to 300 degrees. In skillet cook chicken breasts on medium for 15 minutes or until fully cooked.  

Cook 6 bacon slices in the microwave on a plate covered in paper towels for 5 minutes, or until crispy.  

Open the hoagie, place chicken and bacon and cheese on the roll and put it in the oven on a cookie sheet for 10 minutes.  

Take out of oven and place lettuce, then tomato, then cover with the ranch dressing.  

 

Recipe: Asian Orange Chicken

Image via Wikipedia

 

        

Asian Orange Chicken

Ingredients

Sauce:

 1 1/2 cups water

 2 tablespoons orange juice

 1/4 cup lemon juice

 1/3 cup rice vinegar

 2 1/2 tablespoons soy sauce

 1 tablespoon grated orange zest

 1 cup packed brown sugar

 1/2 teaspoon minced fresh ginger root

 1/2 teaspoon minced garlic

 2 tablespoons chopped green onion

 1/4 teaspoon red pepper flakes

 3 tablespoons cornstarch

 2 tablespoons water

Chicken:

 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

 1 cup all-purpose flour

 1/4 teaspoon salt

 1/4 teaspoon pepper

 3 tablespoons olive oil

Directions

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Links to other recipes I like:

 7 Irresistible Roasted Recipes

 

Recipe: Bacon Ranch Pasta Salad

Hi everyone!  It is so good to be back to regular blogging.  I hope you enjoyed the Labor Day holiday here in the U.S.  Sadly, it marks the end of summer for most people. Before the summer gets away from us, I thought that I would share a quick and easy salad recipe.  Enjoy! 

 

Bacon Ranch Pasta Salad

Ingredients  

1 (12 ounce) package uncooked macaroni shells

3 slices cooked bacon 

1 cup mayonnaise 

3 tablespoons dry ranch salad dressing mix 

1/4 teaspoon garlic powder 

1/2 teaspoon pepper 

1/2 cup milk, or as needed 

1 cup shredded sharp Cheddar cheese 

Directions 

1. Bring a large pot of lightly salted water to a boil. Stir in pasta and cook for 10 to 12 minutes or until al dente; drain. 

2. Place bacon on a microwavable plate and cook about 5 minutes or until evenly brown. Drain and chop. 

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, peas and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

 

TMTT: Green Chile Stuffed Chicken Breast

found this great recipe and had to share (sorry a day late)

Green Chile Stuffed Chicken Breasts

4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the slow cooker, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours.

Serves 4.

from http://familycorner.blogspot.com/2008/10/slow-cooking-thursday_29.html

 

Recipe: Baked French Toast

this is a family favorite

from Paula Deen (Food Network)

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• Butter, for pan
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.