- This topic has 0 replies, 1 voice, and was last updated October 2, 2007 at 9:22 pm by .
- October 2, 2007 at 9:22 pm #253806
Italian Chicken Fingers
Prep Time:20 min
Start to Finish:40 min
1 package (14 oz) uncooked chicken breast tenders (not breaded)
1 egg, beaten
1 1/4 cups Original Bisquick® mix
1 teaspoon Italian seasoning
3 tablespoons butter or margarine, melted
1 cup tomato pasta sauce, heated
1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
medium bowl, toss chicken and egg.
2. In resealable food-storage plastic bag, place Bisquick mix and
Italian seasoning; seal bag and shake to mix. Add chicken; seal bag
and shake to coat chicken with Bisquick mixture. Place chicken in
single layer in pan. Drizzle with butter.
3. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes,
until chicken is brown and crisp on the outside and no longer pink in
center. Serve with pasta sauce for dipping.
Quick Chicken Chunks
Prep Time:10 min
Start to Finish:20 min
1 1/2 cups Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil
1. Mix all ingredients except chicken and oil in 2-quart resealable
plastic bag. Mix chicken and oil.
2. Shake about 6 chicken pieces at a time in bag until coated. Shake
off any extra crumbs. Place chicken pieces in single layer on
microwavable rack in microwavable dish.
3. Cover with waxed paper. Microwave on High 3 minutes.
Turn dish 1/2
turn. Microwave 4 to 5 minutes longer or until chicken is no longer
pink in center.
Chicken Kabobs with Peanut Sauce
Prep Time:40 min
Start to Finish:2 hr 40 min
2 large whole bone-in chicken breasts (2 lb)
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon vegetable oil
1 small onion, finely chopped (1/4 cup)
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepper sauce
1. Remove skin and bones from chicken. Cut chicken into 3/4-inch
pieces. (For easier cutting, partially freeze chicken about 1 hour.)
In large glass bowl, mix chicken and remaining kabob ingredients.
Cover and refrigerate at least 2 hours, stirring occasionally.
2. Soak 14 to 16 bamboo skewers in water at least 30 minutes before
using to prevent burning.
3. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in
oil, stirring occasionally, until tender. Remove from heat. Stir in
remaining sauce ingredients. Heat over low heat, stirring
occasionally, just until blended (sauce will separate if overcooked).
4. Set oven control to broil. Remove chicken from marinade; reserve
marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken
5. Broil chicken with tops about 4 inches from heat 4 to 5 minutes.
Turn; brush with marinade. Broil 4 to 5 minutes longer or until
chicken is no longer pink in center. Discard any remaining marinade.
Serve chicken with sauce.
Corn and Crab Quesadillas
Prep Time:5 min
Start to Finish:15 min
1 package (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to
1 tablespoon butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired
1. In medium bowl, mix cream cheese, corn, cilantro, onions,
pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of
the crabmeat mixture over each tortilla; fold tortilla in half,
pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high
heat about 5 minutes, turning once, until light brown. Garnish with
sour cream and cilantro.
Chicken Quesadilla Sandwiches
Prep Time:15 min
Start to Finish:1 hr
2 teaspoons vegetable oil
1 pound boneless skinless chicken breast
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
8 flour tortillas (8 inches in diameter)
2 tablespoons vegetable oil
1 cup shredded Monterey Jack cheese (4 ounces)
1 can (4.5 ounces) chopped green chiles, drained
salsa (any variety), if desired
1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat.
Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes,
turning chicken once and stirring cilantro mixture occasionally,
until juice of chicken is no longer pink when centers of thickest
pieces are cut. Shred chicken into small pieces; mix chicken and
2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil;
place oil side down in same skillet. Layer with one-fourth of the
chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies
to within 1/2 inch of edge of tortilla. Top with another tortilla;
brush top of tortilla with oil. Cook over medium-high heat 4 to 6
minutes, turning after 2 minutes, until light golden brown.
3. Repeat with remaining tortillas, chicken mixture, cheese and
chilies. Cut quesadillas into wedges. Serve with salsa.
To Grill: Heat coals or gas grill for direct heat. Assemble
quesadillas on platter, brushing outer sides of tortillas generously
with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches
from medium heat 4 to 6 minutes, turning after 2 minutes, until light
Prep Time:5 min
Start to Finish:10 min
2 cups shredded Cheddar or Monterey Jack cheese (8 ounces)
6 flour tortillas (8 inches in diameter)
1 small tomato, seeded and chopped (1/2 cup)
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped green chiles
Chopped fresh cilantro, if desired
1. Heat oven to 350ºF.
2. Spread 1/3 cup of the cheese evenly over half of each tortilla.
Sprinkle tomato, onions, chilies and cilantro over cheese. Fold
tortillas over filling. Place on ungreased cookie sheet.
3. Bake about 5 minutes or just until cheese is melted. Serve
quesadillas whole, or cut each into 3 wedges, beginning cuts from
center of folded sides.
Grilling Directions: Heat coals or gas grill for direct heat. Lightly
brush vegetable oil on one side of each tortilla; add filling
ingredients on other side of each tortilla as directed. Fold
tortillas over filling. Grill tortillas uncovered 4 inches from
medium heat 2 to 4 minutes, turning once, until cheese begins to melt
and tortillas begin to brown (watch carefully).
Prep Time:30 min
Start to Finish:30 min
Makes:8 servings (1 quesadilla and 1 1/2 Tbsp sauce each)
1 container (6 oz) Yoplait Original Fat Free plain yogurt
1 tablespoon chopped fresh dill weed
1 teaspoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, finely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 small cucumber, peeled and diced (1 cup)
1 large tomato, finely chopped (1 cup)
1/2 cup chopped pitted kalamata olives
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (11.5 oz) flour tortillas for burritos (8 tortillas)
1. In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic;
set aside. In large bowl, mix feta cheese, mozzarella cheese,
cucumber, tomato, olives, salt and pepper.
2. Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup
cheese mixture onto half of each tortilla. Fold untopped half of each
tortilla over cheese mixture; gently press down with pancake turner.
3. Cook 3 quesadillas at a time in hot skillet about 2 minutes on
each side, gently pressing down with pancake turner, until tortillas
are light brown and crisp and cheese is melted. Remove from skillet;
place on cutting board. Cut each quesadilla in half. Serve warm with
Scary Spiderweb Cupcakes
Prep Time:20 min
Start to Finish:1 hr 10 min
1 box devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) black decorating gel
48 large black gumdrops
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and
cool cupcakes as directed on box for 24 cupcakes.
2. Tint frosting with red and yellow food colors to make orange
frosting. Spread frosting over tops of cupcakes.
3. Squeeze circles of decorating gel on each cupcake; pull knife
through gel from center outward to make web. To make each spider,
roll out 1 gumdrop and cut out 8 strips for legs; place another
gumdrop on top. Place spider on cupcake. Store loosely covered at
Kelly in IL
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