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Crispy Cheddar Chicken

Crispy Cheddar Chicken
I have a simple dinner recipe for you today. Simple and easy and tasty and smile provoking…an all around treasure. I love it when smiles are provoked. Heck. Speaking of my children…the other day we were watching a cooking show on The Food Network and one of my kids said… “Hey Mom, you like to cook. Why don’t you be the cooker on that show?” “I’m pretty sure The Food Network frowns upon cookers who use cream of chicken soup. Especially since just last week three of the trial recipes I made for this little ol blog crashed and burned in failure. Cross your fingers that real cream and I can become friends soon. I hear from the good folks on The Food Network that it’s a mighty fine ingredient. Now. Should you feel embarrassed about cooking with Are you the cooking she-rah for your family or what? Do make food that provokes a smile? Do your family members occasionally say things like… “You are The Bomb, Mom. We cream of chicken soup lovin’ ladies have to stick together. 1. 2. 3. 4. then the cheese. 5. Related:  Comfort Food Recipes

Crock Pot Chicken Chili Con Queso | iFOODreal How was your long weekend? Mine was extremely busy with painting our house’s trim, entertaining and kids. But it was great and the weather helped.:) Amongst all the cooking I got done during the weekend, was this fragrant, creamy and cheesy Crock Pot Chicken Chili Con Queso – a hybrid of chicken chili and famous Tex Mex cheesy dip known as Chile Con Queso. Just to make sure we are on the same page, this recipe is not a dip. But rather an easy and clean main course meal that is perfect for back to school/work hectic days. It is truly set-n-forget type of meal with no pre-cooking required. I love making hybrid meals especially when it comes to Tex Mex and Southern cuisine. I brought the chili to a poolside party this past weekend and everyone loved it! So, you could serve chili on its own for a low carb version or on top of brown rice to make a complete meal. I used organic Colby Jack Cheese slices from Costco. Canned food contains salt as a preservative. Crock Pot Chicken Chili Con Queso

Take-Out, Fake-Out: Sweet & Sour Chicken It’s easy to make the popular take out sweet & sour chicken at home We made it to Friday! Finally. I swear this week couldn’t have been any longer. I know Easter is coming up this Sunday and I have not done one dish for Easter weekend. And the dish I have here today is the polar opposite of what you’d eat on Easter, but, I mean, you have tonight and Saturday, right? So lately, I’ve been really lazy about cooking. On a completely random note that has nothing to do with takeout or vacation: have you heard of country hottie, Jake Owen? Now back to this dish. Okay well, now you can make this popular takeout dish at home. Take-Out, Fake-Out: Sweet & Sour Chicken Author: Julie Wampler Recipe type: Main Entree Cuisine: Chinese Prep time: Cook time: Total time: Serves: 4 Preheat oven to 325 degrees and spray cooking spray on a large baking sheet and set aside.Season your chicken cubes with salt and pepper then dip the chicken cube, in batches, in cornstarch. All images and content are © Table for Two.

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce I have spent my whole life avoiding Popeyes Fried Chicken. I’ve heard that its Southern locations are excellent, but here in the Northeast, Popeyes appears in the news strictly along with the words, “shots fired” or, “human shield.” The branch location with which I am most familiar is in New Haven, CT, and it seems to exist in one, long perpetual armed robbery, broken up only from time-to-time by employees adding vials of crack to $50 three-piece boxes before passing them through the window. I certainly never visited, and Popeyes simply did not exist on my fried chicken radar. Until, that is, I found myself in an airport down South during a 40 minute layover. The mashed potatoes were pretty standard-issue fast food stuff, and the biscuit was only remarkable due to the perfect butter-stained ring it left on my napkin. Popeyes has just one location in Maine, in the Kennebunk Service Plaza right off Interstate 95. Extra-Crispy Spicy Fried Chicken with Popeye Ingredients For the chicken:

Crock Pot Honey Sesame Chicken - StumbleUpon - Nightly I owe my mom for finding this recipe for me! I have been so busy back and forth from the hospital that she has been such a help in having dinner ready for me when I go home to feed my baby. She made this for dinner, and I kid you not, every single person in my family LOVED it! And I mean everyone… My mom, dad, my brother, my two sisters, my brother in law, AND my picky 2 year old! My husband probably would have loved it too had he not been on a diet restriction at the time! This meal is SO easy to throw together (aren’t all crock pot meals?!) CROCK POT HONEY SESAME CHICKENrecipe form: Baby Center (we doubled the original recipe, and even then we still wanted more! Enjoy! Linking up to these parties and here

DIY Sriracha a.k.a. Rooster Sauce Impress your Chili Head friends by busting out a bottle of this DIY Sriracha Chile Sauce! Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha". Here is a version you can make in your own kitchen. It's not as spicy as the Huy Fong version, but it gives you major street cred -- especially if you bust out these swing-top stopper bottles with hand-carved chili-pepper stamp. This sauce has a great, addicting flavor -- hot, sweet and garlicky -- and just like the real "Rooster Sauce", it tastes awesome on just about anything. (recipe adapted from The Sriracha Cookbook by Randy Clemens) Ingredients: **Gloves** 1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno) 3 Thai Chili Peppers 1 tbsp light brown sugar

Sweet Chili Chicken and Avocado Enchiladas Ever since I made the Thai inspired sweet chili chili dressing it has been haunting my dreams and I have been obsessing about using it again! Really this sweet chili dressing is addictive enough to eat by the spoonful or even drink by the bottle full but I wanted to use it in another recipe and enchiladas sounded like the perfect option! I was thinking that chicken and sweet chili would be an amazing combination for enchiladas, I mean you really cannot go wrong with smothering chicken in a tasty sauce, wrapping it in tortillas, and drowning it in melted cheese! The sweet chili dressing works amazingly well in these enchiladas but you want to go easy on it so as not to overpower the other flavours. Just look at all of that melted cheesy goodness! Get ALL 8 Closet Cooking eCookbooks in a bundle for 60% off! Sweet Chili Chicken and Avocado Enchiladas Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Chicken and avocado enchiladas in a in a tasty sweet chili sauce.

3 Healthy Alternatives to Mashed Potatoes Who doesn’t love mashed potatoes? They’re creamy, buttery, and oh-so-delicious. They’re also usually loaded with milk, butter, and cheese. Ingredients: - 2 heads celery root - 4 tablespoons olive oil - ¾ cup skim milk - 10-15 sage leaves - salt and pepper, to taste Instructions: 1. Don’t be intimidated by this knobby root vegetable. Boil for 25-30 minutes, or until fork tender. Heat olive oil in a large skillet over medium-high heat until hot. Spoon the mash into a bowl, and top with some fried sage leaves. Ingredients: - 1 large head cauliflower - ¼ cup Parmesan cheese - ¼ cup skim milk - 1 garlic clove - 2 teaspoons chives - 3 tablespoons olive oil - salt and pepper, to taste Instructions: 1. Chop the cauliflower, and boil for 6-8 minutes. Add chives, one clove of peeled garlic, and blend. Spoon the mash into a bowl, and top with a handful of chopped chives. Ingredients: - ½ pound parsnips - 2 carrots, peeled - 3 tablespoons olive oil - 1 tablespoon thyme - salt and pepper, to taste

General Tso's Chicken Recipe At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. Ingredients: 1lb boneless skinless chicken thighs (cut into 1” chunks) 5 dried red chili peppers 3 green onions (sliced) 3 eggs (beaten) ½ cup cornstarch oil (for frying)Sauce-1 ½ tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons cornstarch Cooking Instructions: Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly.

The Chic Site Cheesy. Garlic. Bread. If you’re a Pinterest addict like me, (yes, I confess to spending a ridiculous amount of time looking at DIY crafts, photo styling ideas, and the sort) this is nothing new. I love, love, love garlic. I love how ooey-gooey and oh-so-delightful this garlic bread is fresh from the oven. Pull-Apart Cheesy Garlic Bread I loaf of country white bread (any hearty or crusty white bread) 5 Tbsp unsalted butter, melted 1/2 tsp kosher salt 2 Tbsp olive oil 6 garlic cloves, minced 1/2 cup shredded parmesan cheese 1/4 cup shredded Swiss cheese 1/4 cup shredded Gruyere cheese freshly ground black pepper, to season Preheat oven to 350 degrees F. By Maryanne Cabrera, The Chic Site The Chic Site

Best-Ever Chicken Tenders Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required. Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes. Honey Sriracha Chicken Tenders Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Chile Lime Chicken Tenders Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Curry Coconut Chicken Tenders Fans of coconut shrimp, this one’s for you!

cookingforkeeps Crunchy. Spicy. Creamy. All words that come to mind when describing these little gems, and all words I’d use to describe the original version. I’m sure you’ve heard of bang bang shrimp, right? Of course you have. Now normally, I’m not a “chain” kind of gal when it comes to restaurant choices, but Bonefish is hands down my favorite of the chains. Side note. Shall we get started on how to go about making these guys? Fail. My absent mind and dedication left me no choice but to improvise. The shrimp are coated in almond flour, crisped up in a tiny bit of olive oil over the stove, and then tossed in a mixture of the homemade sweet chili sauce, light mayo and sirracha sauce. Easy as can be. While, of course, these guys don’t taste identical to the Bonefish version, they’re pretty darn close, proven by the fact Kev and I inhaled them just as fast as we would at the restaurant – in about 2.5 seconds. I may never need to go to the restaurant again…. Author: Nicole ~ Cooking for Keeps

How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)