Buffalo Chicken Ranch Wraps

Ok, this pitiful picture seriously does not do this recipe justice. This was by far the best thing I've made lately, and I already want to make it again. Kevin told me after we ate it that he could eat it every night....probably not a great idea! I got this recipe out of an old cookbook I have called Best Hometown Cooking. The original recipe called for blue cheese, which I'm not a big fan of, so I opted for ranch. The chicken mixture is soooo good and as soon as I tried it, I began thinking of all the other possible things I could use it in....salads, baked potatoes, etc. This is definitely a hot and spicy dish, I used regular Lousiana hot sauce, and it was perfect for us!

You will need:

- 1/2 cup ranch dressing (I used Kraft Buttermilk Ranch), plus more for dipping if you are like me

-3 boneless, skinless chicken breasts

-garlic powder

-dried thyme, crushed

-salt

-ground black pepper

-2 tablespoons olive oil

-1/4 cup unsalted butter

-1/4 cup hot pepper sauce (I used Lousiana-original)

-shredded lettuce

-monteray jack cheese

-flour tortillas (I used regular flour tortillas-burrito sized, but anything would work)

* I chose to make 2 large wraps, but you could easily get smaller tortillas and serve them up like tacos

*Sprinkle chicken breasts with garlic powder, thyme (crush it in your fingers when sprinkling), salt and pepper. In a large skillet heat olive oil over med-high heat. Add chicken and cook about 6 minutes on each side, or until chicken is no longer pink and cooked through. Transfer to a plate and allow to cool for a few minutes.

*Meanwhile, in a small microwave-safe bowl combine hot sauce and butter; microwave about 1 minute or until butter is melted. Whisk hot sauce mixture until combined.

*Using two forks, shred chicken breasts. Fold shredded chicken into hot sauce mixture

*Cover tortillas with damp paper towel and heat for 10-15 seconds in microwave to warm

*In torillas, place shredded lettuce, monterray jack cheese, and chicken. Spoon ranch dressing on top of chicken and roll up into a wrap ( or burrito, or whatever you want to call it). Enjoy!

Open-Faced Tomato Grilled Cheese

I tore this recipe out of a food network magazine a few weeks ago because it looked simple, and I already had all the ingredients at home...minus the bread. This picture doesn't do this grown up sandwhich justice, it was so good. And this picture is only a 1/4 of what was made. It was way too big for just Kevin and I, so I may not use all of the bread next time. It would be great for a large crowd too if you wanted to serve small sections of it.

You will need:

-4 tablespoons extra-virgin olive oil


- 1 tablespoon chopped fresh oregano (I used more)


-1/4 teaspoon red pepper flakes


-kosher salt


-1 baguette (I used an italian baguette bread found in the bakery)


-1 large clove garlic, halved


-2 medium tomatoes, sliced 1/4 inch thick


-1 package sliced provolone cheese


*Preheat grill to medium high heat...Kevin did this for me b/c I still don't know how to turn on the grill


*Combine olive oil, oregano, red pepper flakes and a pinch of salt into a small bowl.


*Brush cut sides of the baguette with some of the oil


*Grill baguette, cut side down, until toasted about 3-4 minutes....watch it so it doesn't burn!


*Take baguette off and rub the grilled sides with the garlic. Top with the tomato slices, season with salt and cover with provolone slices.


*Grill, COVERED, until the cheese melts, 3-5 minutes. Drizzle with remaining oil and cut into pieces.

Spinach and Ricotta Stuffed Shells

I made these yummy stuffed shells recently and they were a hit. These were very easy to make, the hardest part was cooking the shells and cooling them without breaking them. I figured the kids may not be into the spinach stuffing, so I saved a few plain pasta shells for them to eat on the side.....they thought it was hilarious because they looked like big sea shells and ate everything. As I was getting ready to take a pic of all the ingredients Hunter jumped behind everything and said cheese! I guess Hannah didn't want to be left out because she insisted I take one of her too. So here's a double shot of the ingredients...plus two cute helpers.

You will need:

-1 box jumbo pasta shells

-salt/pepper

-15 oz container ricotta cheese (I used part-skim)

-1/2 grated parmesan/romano cheese ( I used Kraft)

-1 egg, lightly beaten

-2 cups mozarella

-10 oz package frozen chopped spinach, thawed and squeezed dry of liquid

-1 tsp italian seasoning

-pinch of nutmeg

-26 oz jar of spaghetti sauce

-1 can diced tomatoes ( I used italian style)



*Preheat oven to 375. Lightly grease a 13x9 inch dish with cooking spray

*Cook shells according to directions. Carefully drain and set aside (spread out on a sheet pan) to cool

*In a bowl mix ricotta, 1 cup mozarella, parmesan/romano, spinach, egg, salt/pepper, italian seasoning, and nutmeg

*In a separate bowl mix spaghetti sauce and diced tomatoes

*Pour 3/4 cup of spaghetti sauce mixture on bottom of baking dish

*Stuff shells with cheese and spinach mixture and place in baking dish

*Pour remaining spaghetti sauce mixture over shells and top with remaining cup of mozarella

*Cover dish with foil and bake for 30 minutes

*Uncover and bake for 10 more minutes or until cheese is melted

Orange Sugar Donut Holes

I was watching food network a few weeks ago and saw this recipe on Sunny Anderson's Cooking for Real show......she made these things sound so good I had to try them. I promise we don't eat stuff like this all the time, or we would be diabetic. But....I've got a sweet tooth. The recipe says they are best served warm, but I saved the leftovers and I had them for breakfast the next morning with my coffee. I think they were almost better the next day! Use a brown paper bag to shake the donut holes in, it absorbs the oil from the fryer. (Remember to ask the bagger for one next time you grocery shop). I opted to use my deep fryer and they were ready in just a few minutes...so easy.

You will need:

-1 orange, zested

-2 cups sugar, you could easily use a little less

-1/4 tsp cinnamon

-1 container (8 count) buttermilk biscuits (I used Grand's)

-VEGETABLE oil for frying

*Place orange zest, sugar, and cinnamon in brown paper bag and shake to combine

*Place oil in deep pan until it comes about halfway up the side. Heat to 350. Or, you can just use your deep fryer if you have one

*Slice biscuit dough into quarters and roll into balls

*Working in batches, place balls into hot oil and fry until golden brown about 6-8 minutes. If you are using a deep fryer, they will be done in about 4 minutes

*Transfer hot donuts to paper bag and shake to coat with orange sugar. Serve warm...or cold!

Baked Penne Pasta

I'm sitting here watching The Next Food Network Star and it's inspired me to get caught up on a few recipes. I love the new Philadelphia Cooking Creme, and had a sweet friend send me a booklet with all their different recipes. I made this pasta dish and it was awesome....super easy too. We must have been really hungry that night, because I forgot to get a picture before we devoured it. The recipe says to add the remaining 1/4 of the cooking creme to the top.. I added it all in at once and it turned out great!

You will need:
-1 lb ground beef
-1/2 cup each chopped onions and green peppers
-1 jar spaghetti sauce ( I used classico)
-1 tub philadelphia italian cheese and herb cooking creme
-1 cup shredded mozarella cheese
-3 cups cooked penne pasta

*preheat oven to 350
*brown meat with vegetables in large skillet
*Stir in spaghetti sauce, cooking creme and 1/2 cup mozarella
*cook and stir 2-3 minutes until cheese is melted
*add cooked pasta and mix lightly
*spoon into a 13x9 inch casserole dish and top with remaining mozarella
*bake COVERED 15 minutes, UNCOVER and cook for 5 more minutes or until cheese is melted
ENJOY!

Arriba Tortilla Soup

I've been a little neglectful of this recipe blog lately, not because I haven't been cooking, but just out of procrastination. I've accumulated a stockpile of recipes, waiting to be posted, but I was so impressed with this one, I decided it couldn't wait. I made this tortilla soup tonight and can't stop thinking about how good it was, and more importantly how EASY it was. To make a long story, kinda short, I have a patient who I've seen for a long time now who is a food rep (not sure his exact title) for Arriba! Foods. We always get to talking about food, so everytime he comes in now he brings us a ton of their products. They have all different kinds of salsas, cooking sauces, and even sweet sauces. Their regular salsa and their green salsa is awesome. I just recently tried the rasberry chipotle jelly and fell in love...awesome over cream cheese with crackers! All of their products are made from fresh roasted peppers, and you can really taste a difference. Anyway, he gave me some of the corn and lime salsa last time he was in and told me about the tortilla soup recipe that went with it and how good it was. Needless to say this little jar of salsa has been staring at me on my pantry shelf for 2 months now, just waiting to be tried out. Let me just say, it was worth it. It literally took me about 15 minutes, and I couldn't believe it had such a good flavor for something that was so fast and easy. This is perfect for a busy weeknight when you don't have a lot of time on your hands. I adjusted some of the measurements to better suit us. I bought a rotissierie chicken and used about half of it....I figured it was going to be a little too spicy for the kids (which it really wasn't) so I let them eat the remainder of the plain chicken for their dinner. I think the next time I may double the recipe though just to have more left over. It made about 4 good sized bowls of soup, perfect for us. I topped it off with shredded mexican cheese, diced avocado, and even added some crushed tortilla chips in mine. I also topped it with a little chopped cilantro, fresh from my new herb garden. Ha! I feel cool saying that....it's the first time I've used my herbs so far! I know for sure they sell the arriba products at Kroger's, and I believe HEB also. Not too sure about other stores though. Hope you enjoy!

You will need:

-1 jar Arriba Corn and Lime Salsa...we used medium

-2 cups cooked chicken, I shredded 1/2 of a rotissirie

-14 oz can chicken broth

-1 1/2 cups water

-salt and pepper to taste...be generous

-1/2 cup diced carrots

-1/2 cup diced onions

-shredded mexican cheese for topping

-avocados, for topping if desired

-chopped cilantro, for topping if desired

*Pour salsa, chicken broth, water, and carrots into a large sauce pan and bring to a boil, then reduce to a simmer

*Add onions, chicken, salt and pepper to taste. Stir well.

*Simmer, covered, for about 10 -12 minutes, then turn off burner.....you're done!

*Top with cilantro, shredded cheese, avocados, or tortilla chips if desired

Taco Con Queso Dip

I made this dip last weekend for Katy's birthday party and is was super easy. I got the recipe off of the frito lay website, and served it with fritos of course! The actual recipe said to heat up the cheese dip before adding it to the top, but I wanted to make it ahead so I opted to leave it cold and chill it in the fridge, and it was just as good!

You will need:

-1 package cream cheese, softened

-3 tbsp sour cream

-1 package taco seasoning, I used mild

-3 green onion chopped

-picante sauce (I used 1 small jar of PACE b/c that's what I had)

-jar of tostidos SALSA CON QUESO (I used about 3/4 of the jar)

*Mix first 3 ingredients together until smooth. Layer picante sauce, then salsa con queso, then sprinkle with green onions and chill.