5 boneless, skinless chicken breasts-makes 10 bombs
5 jalapeños, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 cup colby jack or cheddar cheese, shredded
Salt and pepper to taste
1 cup BBQ sauce
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4″ thick.
Season with salt and pepper.
Mix the two cheeses together and smear about 1 Tbsp into each pepper half (just use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to lose some of the bacon fat (if you don’t have a broiler pan), cover in BBQ sauce and finish baking.
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled blue cheese
1-1/2 teaspoons milk
1/2 teaspoon salt
1/2 teaspoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon honey mustard
1/8 teaspoon cayenne pepper
2-1/2 cups uncooked penne pasta
1 garlic clove, minced
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons olive oil
1-1/2 cups fresh cauliflowerets
1 cup cherry tomatoes, halved
3 green onions, chopped
1/4 cup chopped sweet red pepper
4 ounces mozzarella cheese, cut into 1-inch strips
2 tablespoons grated Parmesan cheese
In a small bowl, combine the first 10 ingredients ingredients; set aside. Meanwhile cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl.
Meanwhile, in a large skillet, saute garlic and basil in oil until garlic is tender. Pour over pasta. Add the cauliflower, tomatoes, green onions, red pepper, cheese and dressing; toss to coat. Cover and refrigerate until serving. Yield: 12-14 servings.
3 slices bacon
4 cups cold leftover mashed potatoes
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (10.75 ounce) can condensed cream of celery soup
1 cup water
1/3 cup Caesar salad dressing
1 cup cherry tomatoes, cut in half
1 (8 ounce) package linguine, cooked and drained
grated Parmesan cheese
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides.
Stir the soup, water and dressing in the skillet. Heat to a boil. Add the tomatoes. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Toss with the linguine. Sprinkle with Parmesan cheese.
1 pound uncooked spaghetti
1 pound broccoli florets
1 tablespoon margarine
1 pound skinless, boneless chicken breast halves – cut into strips
1/2 cup chopped onions
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup milk
2/3 cup water
1 (3 ounce) package cream cheese, cubed and softened
3/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
1 medium red onion, thinly sliced
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breast (1 ½ lbs), cut into 1 inch pieces
2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 teaspoons dried oregano
½ English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain greek yogurt
¼ cup chopped fresh parsley leaves
4 teaspoons extra-virgin olive oil
1 pint grape or cherry tomatoes halved (2 cups)
Cooked long-grain white rice, for serving
1. In a medium bowl, combine onion and vinegar; season with salt and pepper.
2. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
3. In a third medium bowl, make tzatziki: combine cucumber, yogurt, parsley and lemon juice season with salt and pepper.
4. In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through (about 10 minutes).
5. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.
NOTES (from Miranda)
I usually make the chicken first to let it marinate a little, then make the pickled onions and tzatziki. I let those refrigerate until I’m done cooking the chicken. I also use basmati rice instead. Other things – I use a regular cucumber since I can’t tell the difference once it’s all mixed up in everything. Enjoy!
(source – Miranda Johnson)