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.

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.

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...