Crunchy, Nacho, Recipe, Top

Crunchy Crescent Nacho Dogs


Ingredients

1-can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls (8 rolls) 

4-slices American cheese

4-hot dogs

1-tablespoon milk

2-cups crushed roasted veggie zesty Cheddar tortilla chips (about 32 chips)

Favorite dipping sauces, if desired

Steps

1-Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2-Separate dough into 4 rectangles. To make each sandwich, place 1 slice of cheese lengthwise down center of dough rectangle; place hot dog lengthwise over cheese. Fold short sides of dough up over hot dog. Fold one long side of rectangle up over hot dog, rolling dough to form tube with cheese and hot dog inside.

3-Using pastry brush, brush milk over each wrapped hot dog. Roll each in crushed chips; place seam side down on cookie sheet.

4-Bake 20 minutes or until golden brown. Serve immediately with dipping sauces.

Crunchy Crescent Nacho Dogs

Crunchy, Nacho, Recipe, Top

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CHICKEN, Pepper Jack, Recipe, Stuffing, Top

Pepper Jack Chicken and Stuffing

So easy! You just put everything in a dish and bake!! If have any unused stuffing leftover from Christmas this meal would be perfect! I served ours over rice but you could probably eat it as is if you preferred!
Ingredients:
*Box of stove top (I used chicken)
*Can of cream of chicken soup
*1.5 lbs chicken
*1/4 cup milk
*6 Tbsp butter, melted
*6 slices pepper jack cheese (you could also sub in Swiss cheese)
Recipe:
1. Cover bottom of baking dish with chicken
2. Lay pepper jack on top of chicken
3. Mix cream of chicken soup with milk and spread on top of cheese
4. Top with whole box of stove top
5. Drizzle butter on top of stuffing and bake at 350F for 45-60 minutes (I did closer to 60 minutes)

Pepper Jack Chicken and Stuffing

CHICKEN, Pepper Jack, Recipe, Stuffing, Top

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Christmas, Dessert, Halloween, Holly Jolly Jello, Recipe

Holly Jolly Jello Shots

These Holly Jolly Jelly Shots are festive finger food spiked with vodka for a playful holiday party treat.

Ingredients

1- box (3 oz) Jell-O™ cherry
1- box (3 oz) Jell-O™ lime
3-packets unflavored gelatin
1- can (14 oz) sweetened condensed milk
1 1/2- cups vanilla vodka
36- dollops whipped cream (for garnish)
36-mint leaves (for garnish)
72- small red candies (or 36 if using just one for garnish)



Steps

Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.

For red layer, sprinkle half of a packet of gelatin over 1/4 cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.

To make the white layer, sprinkle two packets of gelatin over 1/2 cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.

Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.

When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).

Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Holly Jolly Jello Shots

Christmas, Dessert, Halloween, Holly Jolly Jello, Recipe

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Recipe, shrimp, Top

shrimp and avocado salad with miso dressing

This spicy shrimp and avocado salad has cucumbers, spinach, shrimp, and avocado with a creamy miso dressing. Awesome healthy lunch!

INGREDIENTS

for the salad:

  • 1 teaspoon minced garlic
  • 1/2 pound raw shrimp, tails removed
  • 1/2 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 1/2 cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped spinach or baby kale
  • fresh chopped cilantro for topping
  • peanuts for topping

for the dressing:

  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1 1/2 tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt

INSTRUCTIONS

  1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.
  4. Use more shrimp to make it more shrimpy! Use less avocado to cut the fat down.

shrimp and avocado salad with miso dressing

Recipe, shrimp, Top

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BAKED MOZZARELLA, baked mozzarella chicken rolls, CHICKEN, Recipe

baked mozzarella chicken rolls


INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping

INSTRUCTIONS

  1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
  2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
  3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
  4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly. 

baked mozzarella chicken rolls

BAKED MOZZARELLA, baked mozzarella chicken rolls, CHICKEN, Recipe

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biscoff almond granola bars, Recipe, Snacks

Best biscoff almond granola bars Back-to-School Snacks

Ingredients
  • 2½ cups old-fashioned oats
  • 1 cup sliced almonds
  • ⅓ cup oat flour (oats chopped in a food processor until similar to flour)
  • 3 tablespoons unsalted butter
  • ⅔ cup honey
  • ¼ cup brown sugar
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup Biscoff (creamy)
  • ¼ heaping teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper. Set aside.
  2. Mix the old-fashioned oats and almonds together on a sheet pan and bake for 10-12 minutes, stirring a few times, until lightly browned. Remove from the oven and reduce the temperature to 300 degrees.
  3. While the oats are toasting combine the butter, honey, brown sugar, vanilla and salt in a medium sauce pan. Heat on medium until the mixture begins to boil. Stir and boil for just a few seconds and remove from the heat. (Tip: don’t walk away as this mixture could quickly boil over.)
  4. In a large mixing bowl combine the oat flour, cinnamon and Biscoff. Add the toasted almonds and oats. Pour the honey mixture over the oats and Biscoff and stir with a rubber spatula to combine.
  5. Pour the granola into the prepared pan. Place a piece of foil or waxed paper over the top and firmly press the mixture into an even, smooth pan of granola.
  6. Bake for 25 minutes or until puffed and lightly browned. Cool for a few hours before cutting. Store in an airtight container.

Best biscoff almond granola bars Back-to-School Snacks

biscoff almond granola bars, Recipe, Snacks

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Lemonade, Pink Lemonade, Recipe

Pink Lemonade Recipe

Ingredients
  • 2/3 cup granulated sugar
  • 2/3 cup water
  • 1 1/2 cups fresh lemon juice (strained – about 12 lemons)
  • 4 cups cold water
  • 1/2 cup unsweetened cranberry juice (more or less)
Instructions
  1. Make a simple syrup by combining the granulated sugar with 2/3 cup of water in a small saucepan.  Heat over medium-high until it comes to a boil.  Remove from the heat and set aside on a rack to cool.
  2. While the simple syrup is cooling, juice the fresh lemons.  Strain the juice into a 2-cup measure or small bowl, and discard the seeds and solids.  Strain again over a pitcher to serve.  Add the cold water, cranberry juice and cooled simple syrup to the pitcher with the lemon juice.  Stir well to combine.  
  3. Serve the lemonade poured over ice garnished with fresh lemon slices if desired.
Recipe Notes
I would plan on 10-12 lemons for this recipes.  Since the size and juiciness of lemons vary greatly, better to have more than not enough.  If you have any remaining lemons, slice thinly for a garnish.
Roll the room temperature lemons under your palm on a hard countertop to help release their juice.
Don’t add ice to your pitcher as it will dilute the lemonade.
If you or your guests prefer a sweeter lemonade, increase the amount of simple syrup you make and have the extra available to stir into each serving as needed.

Pink Lemonade Recipe

Lemonade, Pink Lemonade, Recipe

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