Flash Roasted Crispy Ranch ChickenServes 4
1 can cream of chicken soup
½ cup milk
1 envelope (1 oz) ranch salad dressing mix
4 skinless boneless chicken breast halves
1 ½ cups finely crushed tortilla chips
2 tbsp margarine or butter, melted
In shallow dish mix soup, milk, and dressing mix. Reserve 1 cup for sauce. Dip chicken into soup mixture. Coat with tortilla chips. Place chicken on greased baking sheet. Drizzel with margarine. Bake at 400 degree farenheit for 20 mins or until chicken is no longer pink. In small saucepan over medium heat, heat reserved soup mixture to a boil. Serve with chicken.
Honey Butter Popcorn
Pop 1/3 c. of popcorn ( air popped works really well )
Melt 2 T. butter and 2 t. honey together.
Toss over popcorn well. Bake for 5 minutes at 350 on a cookie sheet.
Bacon Potatoes with Cheese1/2 cup of Ranch dressing
1/2 cup of 5 cheese blend(or your fav.cheese)
1/4 cup of Bacon bits
2 pounds(6 cups) ofquartered potatoes,,,red potatoes seem best
chopped parsley,,,like a spoonful
Oven preheated to 350,,mix all ingredients in a casserole dish except parsley, till all potatoes are coverd with the bacon ,cheese and dressing. Cover with foil bake for 40 minutes,,then a additional 15 minutes with the foil off. Check to make sure potatoes are tender,,sprinkle with parsley and ,,serves around 8 people.
Pepper & Potato Salad (Rachel Ray's 30 minute Meals)
2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes
2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice
1 small red bell pepper, seeded and chopped
4 scallions, chopped
A splash hot pepper juice, from jar or can
3 tablespoons cider or wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper
Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
Shredded, Saucy BBQ Chicken Sammies (30 Minute Meals)
1 cup chicken stock
1 bottle Mexican beer (You can use all chicken stock)
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoon hot sauce (recommended: Tabasco)
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices sweet bread and butter pickles, chopped
6 soft sammy buns, such as soft burger rolls, split
Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
