CHICKEN KISSES
by Melissa Corry
INGREDIENTS
2 lbs chicken breast cubed
1 onion, chopped
2 red potatoes cubed
desired vegetables – i.e. green pepper, carrots, mushrooms
desired sauce – i.e. bbq sauce, alfredo sauce, ranch dressing
DIRECTIONS
Preheat outdoor grill from med-high to high heat and lightly oil grill
Take 2 pieces of tinfoil and lay in criss-cross pattern. Place all ingredients in center and top with desired sauce. Bring corners together and twist like a Kiss.
Grill for 30 minutes.
Wednesday, November 18, 2009
Chicken Puffs
CHICKEN PUFFS
from Melissa Corry
INGREDIENTS
2 cups chicken cubed
1 can mushrooms
1 small onion chopped
2 tsp butter
Chicken seasoning
1 package cream cheese
½ cup butter
½ tsp garlic salt
Dash of pepper
1 tube Jumbo Crescent Rolls
DIRECTIONS
Melt 2 tsp butter in frypan. Cook together chicken, mushrooms, onion and chicken seasoning.
Meanwhile, in a bowl, mix cream cheese, butter, garlic salt, and pepper. Add chicken mixture to creamed mixture.
Lay crescent roll dough out on cookie sheet. Put a spoonful of mixture on top of each dough triangle. Roll the edges up and fold top over to enclose mixture.
Bake at 350@ for 20 minutes.
from Melissa Corry
INGREDIENTS
2 cups chicken cubed
1 can mushrooms
1 small onion chopped
2 tsp butter
Chicken seasoning
1 package cream cheese
½ cup butter
½ tsp garlic salt
Dash of pepper
1 tube Jumbo Crescent Rolls
DIRECTIONS
Melt 2 tsp butter in frypan. Cook together chicken, mushrooms, onion and chicken seasoning.
Meanwhile, in a bowl, mix cream cheese, butter, garlic salt, and pepper. Add chicken mixture to creamed mixture.
Lay crescent roll dough out on cookie sheet. Put a spoonful of mixture on top of each dough triangle. Roll the edges up and fold top over to enclose mixture.
Bake at 350@ for 20 minutes.
Roasted Vegetables
Roasted Vegetables
from Emilee Wells
1 16-oz bag frozen veggies (any kind)
1 tbsp. olive oil
salt
pepper
garlic powder
Preheat oven to 425. Tear top off veggie bag. Pour in oil. Shake veggies in bag until evenly coated with oil. Pour out onto cookie sheet. Sprinkle with salt, pepper, and garlic powder (or any other desired seasonings). Roast for 20 minutes, until edges are browned and crispy.
from Emilee Wells
1 16-oz bag frozen veggies (any kind)
1 tbsp. olive oil
salt
pepper
garlic powder
Preheat oven to 425. Tear top off veggie bag. Pour in oil. Shake veggies in bag until evenly coated with oil. Pour out onto cookie sheet. Sprinkle with salt, pepper, and garlic powder (or any other desired seasonings). Roast for 20 minutes, until edges are browned and crispy.
Lemon Chicken
Lemon Chicken
from Emilee Wells
2 boneless skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp. coarse salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 cup canola or olive oil
1 lemon
Toss flour, salt, pepper, and garlic powder in a plastic bag. Add chicken cubes. Heat oil over medium heat in a large skillet and add chicken to oil. Cook until browned. Cut lemon in half and squeeze juice over chicken. Serve with brown rice and roasted vegetables.
from Emilee Wells
2 boneless skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp. coarse salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 cup canola or olive oil
1 lemon
Toss flour, salt, pepper, and garlic powder in a plastic bag. Add chicken cubes. Heat oil over medium heat in a large skillet and add chicken to oil. Cook until browned. Cut lemon in half and squeeze juice over chicken. Serve with brown rice and roasted vegetables.
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