from Dishing With Leslie
5 boneless, skinless chicken breasts-makes 10 bombs:@)
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 C colby jack or cheddar cheese, shredded
S&P to taste
1 C BBQ sauce-I used Sweet Baby Ray’s
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4” thick.
Season with S&P.
Mix the two cheeses together and smear about 1 Tblsp 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 loose some of the bacon fat (if you don’t have a broiler pan), cover in BBQ sauce and finish baking.
~Buffalo Chicken Bites~
2 cups shredded or pulled deli rotisserie chicken (from 2- to 3-lb chicken)
1 package (8 oz) cream cheese, softened
1 1/2 cups shredded Mexican cheese blend (6 oz)
2 tablespoons Buffalo wing sauce
24 wonton skins
Sliced green onion tops, if desired
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. 2 In medium bowl, mix chicken, cream cheese, 1 cup of the Mexican cheese and the Buffalo wing sauce until well blended. 3 Place 1 wonton skin in each muffin cup. Spoon chicken mixture evenly into cups. 4 Bake 6 minutes. Sprinkle 1 teaspoon of the remaining Mexican cheese into each cup. Bake 2 minutes longer or until wontons are lightly browned and cheese is melted.
Garnish with green onion tops. Serve warm.
Loaded Potato and Buffalo Chicken Casserole:
2 pounds boneless chicken breasts, cubed (1”)
8-10 medium potatoes, cut in 1/2” cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13” baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
Leftover pies - Mini
Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)
Top with about 1/4 cup of any “fillings” you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc…. You can mix it up in the pan (any meat should already be cooked)
Then top with one more tablespoon of the “Bisquick Mixture” - and bake at 375 for 25-30. It’s a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
Fun Easter treat for the kids
(makes 3 whole jello eggs, or 6 halves)
3 ounce package of jello, any flavor
1 1/4 cups boiling water
Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
When you’re ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef’s knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream
Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.