- Heat oven to 375°F.
- Season the 8 chicken breast pieces with salt and pepper to taste. Arrange in a row to add filling and have space to roll.
- Cream together cream cheese, green onions and tarragon. Spread equal amounts of cream cheese filling on the chicken breasts.
- Starting at the smaller end, roll each chicken breast gently towards the wider end until closed. Wrap each with a slice of bacon.
- Place in ungreased baking dish. Melt 1 Tbsp. butter and brush onto chicken bundles. Cover with foil.
- Bake 20 to 25 min. on middle oven rack. After 20 to 25 min.; uncover and brown under the broiler 5 to 7 min. It will get a light brown kiss from the additional heat.
- While chicken is baking, prepare rice by bringing chicken broth, rice and garlic to boil. Reduce heat and simmer 10 min. or until liquid is absorbed.
- Remove rice from heat and add remaining butter, lemon juice, zest and dill. Place rice on a serving platter. Place bundles on the rice. Generously ladle the pan juices down the center of the bundles. Sprinkle with parsley. Yield: 4 servings.
Thursday, May 26, 2011
Friday, May 13, 2011
1 onion, chopped
2 lb. beef roast
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. cumin
1 tsp. salt
2 bell peppers (at least one green) chopped
1 can Rotel
Desired toppings: salsa, guacamole, pico de gallo, shredded cheese, shredded lettuce, chopped cilantro, sour cream.
Chop onion. Place in bottom of crock pot (or slow cooker). Mix chili powder, garlic powder, cumin and salt together and rub on roast. Place roast on top of onion. Add chopped bell peppers on top of your roast. Pour Rotel over the top. Simmer in Crock pot all day (8 hours) on low. Shred meat. Place shredded meat back into the sauce. Serve!
Thursday, May 5, 2011
4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish or a deep-dish 9″ pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown.
Monday, May 2, 2011
I refuse to eat any meat on a bone. I refuse to remove the bone from meat as well. I have never cooked a turkey or bone in chicken, beef, pork chops, etc. But these ribs are AMAZING. I will seriously lick the bone! I gag when I'm preparing them- but oh they are SO good once they're done!!! And SO easy!!
2 cups Brown Sugar
1-2 cups BBQ sauce-- your favorite kind
2 slabs of ribs (not frozen- fresh or thawed)
Place ribs on a pan (I just use a cookie sheet with sides). Blot with paper towels. Lather them up with the brown sugar. Let set for a few hours (I try to do 4 hours). Cover with aluminum foil and bake at 350* for 2 hours. Remove from oven. Take the ribs off the pan and put them on the grill. Baste one side with BBQ sauce. Grill for 5 minutes. Flip and baste the other side. Grill for another 5 minutes. Remove and ENJOY! If you want more BBQ sauce, add a little more.