Superwoman's Stories
Tuesday, October 15, 2013
Italian Chicken Stuffed Sandwich
Who doesn't like leftovers. Especially when it looks like this! Use the chicken from my Italian Chicken Thighs with Goat Cheese for a wonderful sandwich filling. Enjoy!
Italian Chicken Stuffed Sandwiches
Italian, Goat Cheese Stuffed Chicken Thighs, leftovers
Provolone Cheese, thinly sliced
1/2 cup roasted red pepper, chopped
1/3 cup green onions, chopped
1/4 cup black olives, chopped
1/2 tsp. garlic salt
1/4 tsp. black pepper
Crusty Rolls
Olive oil, enough to brush rolls
Preheat oven to 400. Cut top off of each roll and lightly brush with olive oil. Place on baking sheet. Chop the Goat Cheese Chicken Thighs. In a separate bowl combine the red pepper, green onions and black olives with the garlic salt and pepper. For each roll, fill with the chicken and the pepper/onion mixture. Top with a slice of provolone cheese. Bake the sandwiches, top off, for 7 to 9 minutes.
The chicken thighs already have a ton of flavor so it's not necessary to use a lot of seasoning in the pepper mix. However, if your taste buds want more by all means add what you like! You also might like to try using green olives in place of, or maybe, with the black olives...
Chicken Fajitas, Pico, Peppers and Onions
One of our favorite meals for a big crowd is Fajitas. They are so good and easy to make that you tend to forget to make them for...well, just because! My favorite meat to use when making fajitas is chicken thighs. They are tender and juicy and delicious. Add some warm, soft tortillas and whatever fixens you like...enjoy!
Chicken Fajitas
Chicken thighs, skinless, boneless - allow 1/4 - 1/2 lb per person
Italian dressing
garlic salt
pepper
Place the chicken thighs in a flat shallow dish or a zip lock storage bag. Add the Italian dressing, enough to cover. Let sit in the fridge up to 2 hours or overnight. When ready to cook, remove from marinade and lightly dust with garlic salt and pepper. Cook over a hot grill or grill pan until cooked all the way through. Let rest for about 5 to 7 minutes and cut into strips. Place into a bowl with a cover or make a foil pocket to keep the meat hot.
Pico
1/2 medium onion (I like to use sweet)
3 green onions
3 tomatoes, seeded
1 avocado
1 jalapeno
3 Tbsp fresh cilantro leaves
1 lime
salt
pepper
Chop the onions, tomatoes, avocado and jalapeno. Place into a mixing bowl. Add the juice of the lime and the cilantro to the mixture. Salt and pepper to taste.
Pico is as pretty as it is good to eat! The combination of white, red and green makes for a very pretty side condiment. The ingredients are only a suggestion. Because the size of veggies can vary I usually eyeball my ratio of the colors and that serves as a pretty good guide. I also watch out for the jalapeno! I usually use about half of the pepper for my taste and then you can always have more available for those that like the heat. And as always...add or take away ingredients based on your taste!
Peppers and Onions
6 to 10 sweet peppers
1 large onion
1 Tbsp olive oil
Thinly slice the onion and peppers, discarding the seeds of the peppers. Heat olive oil in a large skillet. Add the peppers and onions to a hot pan to get an initial sear then reduce the heat to med/low and cook until tender. *Substitute 2 large green, red, yellow or orange bell peppers for the sweet peppers if you like. I like the milder flavor of the sweet peppers.
Be sure to have sour cream, shredded cheese and shredded lettuce on hand.
Friday, October 4, 2013
Ranch Cheese Ball, Monster Ball, Buttermilk Ranch Dip Mix
I've given out this recipe out so many times and people keep asking for it again and again! I think because it is so easy they don't believe that I'm sharing the true recipe. Maybe they think I'll slip up and reveal some secret ingredient...but no, it really is that easy! Super delicious too!
Ranch Cheese Ball
2 pkgs. Cream Cheese - can use less fat variety
3 Tblsp. Ranch Dip Mix - or 1 pkg. (recipe follows)
1 cup Cheddar Cheese, shredded
Combine all ingredients thoroughly. A mixer will make the cheese ball more silky and easier to spread but I've made this by hand and it does ok. If using a mixer, mix on medium for 2 to 3 minutes, scraping the bowl after 1 minute. Scrape out onto a piece of plastic wrap and use the wrap to form a ball. Chill. Unwrap and there you go!
This cheese dip is good to just make and place in a container. My kids and husband like it with crackers, bread or corn chips. It's also very good on tortillas for a quick snack! As always add in what you like...a little pepper or chopped pecans might be nice...
Turning your Ranch Cheese Ball into a Spider Ball
Spider Ball
one recipe of Ranch Cheese Ball
Chives, chopped
Coarse Black Pepper
Cheddar or cheese of your choice, chopped
baby sweet peppers, assorted colors
black olives, sliced
green olives, sliced
Eyeball each ingredient in order to cover each ball. Divide your recipe into 3 balls. After chilling, take each ball and roll one in the chives, to cover. Roll one in the black pepper, to cover and roll the last in the cheese, to cover. Choose the color of
the legs you would like and thinly slice eight pieces of the pepper and place into the cheese balls. Place the olives for the eyes and insert a small piece of pepper in the center of the olive.
I made this recipe for years simply using the Hidden Valley Ranch Powder and believe me I got raves...however, as some of you may know my daughter Sarah, of Saraheatsaustin.com is a purist. She likes to use fresh and homemade ingredients and always encourages me to do the same. To be honest I have to thank her. Sometimes you forget how simple and satisfying it can be to make your own from scratch. I've added my recipe for Ranch Dip Mix which you can make in bulk and store to use when needed.
Buttermilk Ranch Dip Mix
3 Tbsp. dried parsley
1 1/2 Tbsp. sea salt
2 Tbsp. dried chives
1/2 Tbsp. dried oregano
1/2 Tbsp. dried tarragon
1 Tbsp. garlic powder
1 Tbsp. lemon pepper
2 Tbsp. buttermilk powder
4 Tbsp. dried milk powder
Mix all the ingredients and store in an airtight container. As a general rule I use 3 Tbsp of the mix any time a recipe call for a packet of Hidden Valley.
Wednesday, October 2, 2013
Witch's Fingers
Halloween is one of my favorite times of year. You see, it's not just a single day...we enjoy it for the whole month of October! I always did Halloween up big when my kids were small. We are known to drive to Floydada just to get pumpkins! And not just any pumpkins, but huge pumpkins.
When I saw online the sugar cookie fingers I knew I had to try them. However, my fingers turned out more as monster toes! Not exactly the look I was going for. I considered fiddling with the recipe and changing the ratio of butter and flour but then I had an inspiration. When I was little my mom would take pie crust scraps and make pockets with a dab of jelly or just sprinkle with cinnamon sugar and bake. Yummm! So what better than to fill pie crust with jelly or in this case Nutella, shape into fingers and whalla!
Witch's Fingers
Pie Crust (store bought or home made)
Nutella
Almond Slivers
1 Tbsp. butter
Cinnamon sugar
Heat oven to 400. Line cookie sheet with parchment.
Roll out pie crust and cut into 10 wedges. Spread a thin layer of Nutella over
each wedge and roll into a cone. Do not overfill as this will cause the filling
to spill out. Tuck the point in to make a blunt end. Shape each piece to the shape of
a finger making sure to create the knuckles. Place each finger on the baking
sheet and score each finger with a sharp knife to create the ridges of the
knuckles. Melt the butter and brush each finger with butter.
Sprinkle with cinnamon sugar and add the almond sliver to
make the fingernail. Bake for 15 to 17 minutes or
until lightly browned.
Remember, these can be filled with anything. A nice red strawberry jam would be great to create the illusion of blood...or peanut butter. You could even go savory with an herb goat cheese! In fact, I may have to head back to the kitchen and try that one right now...
Sunday, September 22, 2013
Italian, Goat Cheese Stuffed Chicken Thighs
One thing my family loves is chicken thighs. I really think it is sometimes the forgotten cut of chicken. But the thighs are tender and flavorful. Braised, they just fall apart and if you buy the boneless, skinless pieces they are perfect to stuff or roll with anything your heart desires.
Italian Chicken Thighs with Goat Cheese
8 Chicken Thighs, boned and skinless
8 slices Black Forest Ham
8 slices Italian Salami
8 oz Goat Cheese
1/4 cup Parmesan Cheese
1 tsp. Italian Seasoning
1 tsp. chives
1/2 tsp. garlic salt
1/2 tsp. black pepper
salt
pepper
Italian Seasoning
Olive Oil
Preheat oven to 425 degrees
Mix the goat cheese with the Italian seasoning, chives, garlic salt, black pepper and Parmesan cheese. Lay out the chicken thighs and lightly pound so that you have nice, uniform rectangles. Sprinkle with salt and pepper. Add a slice of ham and salami to each piece of chicken. Evenly divide the goat cheese mixture to each piece. Gently roll the chicken and place on a baking oiled baking sheet. Drizzle each piece of chicken with olive oil and sprinkle with a desired amount of Italian seasoning.
Bake for 35 - 40 minutes, depending on the size of the chicken.
Peanut Butter Crunch
My kids were home-schooled so I don't have a good perspective of what school lunches are today...but I do remember my childhood. How many of you remember Peanut Butter Crunch? A desert treat that was always served in plastic wrap and was
oh so gooey, peanut buttery sweetness. Well...great news! I found a recipe that is the goodness from our childhood...it's pure sugar but oh so good!
Peanut Butter Crunch
1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Peanut Butter, creamy
8 Cups Corn Flakes Cereal
In a heavy sauce pan, combine the sugar, corn syrup and peanut butter. Heat until sugar is completely melted, bringing to a simmer. Remove from heat and add the cereal. Combine well and pour into casserole dish. Press the mixture down lightly to even it. Let cool and cut into squares.
What can be better than peanut butter? A little chocolate... Just add a drizzle of melted chocolate, milk or dark...you choose. Also, the 8 C of corn flakes is just a suggestion. If you like a drier bar add a little more or if you like even more indulgence...add less! Enjoy!
Monday, September 16, 2013
Cheesy Green Chili Egg Casserole
Ever had one of those days? You know, the kind of day when you forget to take meat out of the freezer, you've run around and suddenly it's 5:00 and someone asks, "...what's for dinner"? This is one of my 'go to' recipes for just that kind of day!
Cheesy Green Chili Egg Casserole
6 eggs, beaten
1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup cottage cheese, small curd
2 cups shredded cheddar cheese
1/2 stick butter, melted
1 4 oz. can green chilies, chopped
Mix everything together and pour into an 8 inch square pan. Bake at 350 degrees for 40 to 45 min.
The above recipe is just the start of a great, anytime dish. But take this beginning and build your own amazing casserole. I've added leftover steak, rotisserie chicken, breakfast sausage, link sausage, leftover vegetables...you name it, it just makes it better! I've also been know to change the cheese. Swiss works good or try Monterrey Jack. You can also bake in a smaller casserole dish for thicker servings or a larger for a thinner slice. Just watch your time, adjusting up or down. Less time for a larger dish and more time for a smaller one.
So, the next time you forget about dinner...try this out. You won't be sorry! The cottage cheese works so well with eggs, I started adding them to my scrambled eggs to make them extra fluffy...try it out.
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