Buffalo Chicken Casserole




Ingredients
  • 1/2 cup uncooked regular long-grain white rice
  • 1 cup water
  • 1 tablespoon olive or vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into thin strips
  • 2 medium stalks celery, thinly sliced (1 cup)
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 1/2 cup buffalo wing sauce
  • 1/4 cup blue cheese dressing
  • 1 1/2 cups of mozzarella cheese

Instructions
  1. Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture
  2. Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
  3. Bake 25 to 30 minutes or until hot in center
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Skinny Chicken Enchilada Casserole






Ingredients
  • 1.5 lbs chicken - cooked and chopped or shredded
  • 1 can enchilada sauce
  • 1/2 can corn
  • 1/2 can black beans - rinsed
  • 1/2 cup chopped onions
  • 4 Lo-Carb Tortillas
  • 1.5 cups shredded cheese

Instructions
  1. Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce
  2. Evenly distribute your cooked chicken on top of the tortillas.
  3. Mix together beans, corn, and onion. (Since this recipe takes a half can of beans and corn I usually double this mixture and use the entire can of each with 1 cup onion and freeze half to use in future "Mexican" dishes!)
  4. Spread the bean mixture over the chicken layer
  5. Layer 3/4 cup of cheese on top of chicken and beans
  6. Top with two more tortillas, and another layer of enchilada sauce.
  7. Top with remaining cheese and bake at 350 degreesF for 30 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Simple Sesame Noodles



Ingredients
  • 12 ounces, fluid Thin Noodles, Cooked And Drained
  • 1/4 cup Soy Sauce
  • 2 Tablespoons Sugar
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1/2 teaspoon Hot Chili Oil
  • 4 Tablespoons Canola Oil
  • 4 whole Green Onions, Sliced Thin
Preparation Instructions


  1. Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
  2. Pour sauce over warm noodles and toss to coat.
  3. Sprinkle with green onions and toss.
  4. Serve in a bowl with chopsticks. Yummy!
Source

Beaches and Breaks


Curaçao



North Shore of Oahu, Hawaii




Maya Beach, Koh Phi Phi Leh, Thailand



Anse Intendance, Seychelles



Makalawena Beach, Kailua-Kona, Hawaii





Apple Walnut Cinnamon Roll Cupcakes




Ingredients


Cinnamon Roll Ingredients:
  • 2 cups 2% milk
  • 1 tablespoon (.5 oz) active dry yeast
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 6 ½ cups all-purpose flour, divided
  • 2 eggs
  • ¼ cup unsalted butter, room temperature
Filling Ingredients:
  1. ½ cup unsalted butter, melted
  2. 1 cup sugar
  3. 1 cup brown sugar
  4. 3 tablespoons cinnamon
  5. 1 cup loosely chopped walnuts, toasted
  6. 2 cups finely chopped tart apples
  7. Apple Cider Glaze Ingredients:
  8. 1 cup powdered sugar
  9. 2 tablespoons + 1 teaspoon apple cider



Instructions
  1. Heat the milk in a microwave safe bowl in the microwave for about one minute.
  2. Add the yeast followed by the sugar, and stir to dissolve.
  3. Now add two cups of flour and the salt and beat for a full two minutes.
  4. Add the softened butter and eggs and 4.beat until the mixture is well combined.
  5. Add the rest of the flour, half a cup at a time, and beat thoroughly after each addition.
  6. Remove the dough from the bowl and place it on a floured surface. Knead the dough for five minutes, until it has become soft and elastic.
  7. Put the dough in a large bowl, cover it with a kitchen towel, and let it rise in a warm area for 40 minutes. It will double in size.
  8. Now turn the dough onto the counter and roll it out 1/4” thick into a rectangular shape. Use a pastry brush to spread half of the butter over the surface.
  9. Now make the filling: Combine the sugars, cinnamon, pecans, and apples in a large bowl.
  10. Spread this mixture over the dough, leaving a 1” border all around.
  11. Carefully tuck the dough over the filling and roll into a long log, starting on one of the long ends.
  12. Cut the log into 24 pieces and place each inside one of the cups of a muffin tin lined with paper liners.
  13. Cover the cupcakes with a towel and let them rise in a warm place for an additional 40 minutes.
  14. Preheat the oven to 350°. Brush the remaining butter evenly on the tops of the cupcakes and bake for 20 minutes. 15.The tops will be a light golden brown.
  15. Make the glaze: In a small bowl, stir to dissolve the powdered sugar in the apple cider. Drizzle this glaze over the cupcakes.


Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Cream Cheese Stuffed Monkey Bread




Ingredients
  • 1/2 cup granulated sugar
  • 3 teaspoons cinnamon
  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 1 (8-ounce) package cream cheese
  • 2 (12-ounce) cans refrigerated biscuits (10 count)
  • 1 1/2 cups coarsely chopped walnuts


Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Bacon Avocado Grilled Cheese




Ingredients
  • 8 slices country-style sourdough bread, each 1/2 inch thick
  • 4 tsp. olive oil
  • 1/4 lb. cheddar cheese, thinly sliced
  • 8 bacon slices, cooked
  • 1/4 lb. Monterey jack cheese, thinly sliced
  • 2 ripe Haas avocados, sliced
Instructions
  1. Brush one side of each bread slice with 1/2 tsp. olive oil.
  2. Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place avocado slices on top of the cheddar and the bacon slices next then top with the Monterrey jack, dividing evenly.
  3. Top each with one of the remaining bread slices, oiled side up.
  4. Heat a large fry pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.
  5. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. 
  6. Serves 4.


Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Subscribe to: Posts (Atom)