Archive for February, 2012

  • 4 skinless, boneless chicken breast halves
  • 1/4 cup melted butter
  • salt and ground black pepper to taste
  • 4 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 3 chipotle peppers in adobo sauce, minced
  • 1 1/2 tablespoon adobo sauce from chipotle peppers
  • 18-20 can of black beans

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, beans and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours. Using tongs remove chicken breasts and shred with forks. They should fall apart easily. Return chicken to crockpot and stir well. I serve with sticky rice, tortillas, mexican blend of cheese and sour cream. This is a fairly spicey dish so adjust the amount of chipotles and adobo sauce to taste.


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Baked Chicken Fajitas


  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 medium sweet red pepper, cut into thin strips
  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 12 flour tortillas (6 inches), warmed

Directions: In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings

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  • 2 tablespoons olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup Frank’s RedHot hot sauce
  • 2 pounds ground chicken
  • 2 large eggs
  • 1 cup chopped onion
  • 4 garlic cloves minced
  • 1 2/3 cups dried breadcrumbs
  • 1 teaspoon salt
  • Blue Cheese Dressing
  • Celery sticks, for serving


  1. Preheat oven to 400 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
  2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
  3. Add chicken, eggs, onion, garlic, breadcrumbs, and salt to bowl with ½ of the hot sauce mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet. Transfer to oven and bake until cooked through, about 15 minutes.
  4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place in crock pot with rest of hot sauce mixture. Serve with blue cheese dressing and celery sticks.

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2 eggs
1/3 cup flour
1 tablespoon worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp cajun seasoning
1 tsp pepper
1.5 cups panko bread crumbs
Turn oven broiler on.
In a medium bowl, whisk eggs and flour together. Add worcestershire, hot sauce, garlic powder, cajun seasoning, and pepper to egg mixture. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a baking sheet that’s been coated with non-stick cooking spray. Place pan in middle rack of oven. Broil for no more than 3 minutes on each side. Watch to make sure they don’t burn.

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