Chicken Nuggets - Two Ingredients!

I never believed you could make chicken nuggets in the air fryer with only two ingredients.  Trust me - you have to try this one!

Two Ingredient Chicken Nuggets

1 cup shredded chicken breast (I used a can and drained it)

1 cup shredded cheddar cheese

seasoning to taste - black pepper and garlic powder or anything you like

Mx well and take about a tablespoon of the mixture and squeeze together like a meatball.  Place on parchment paper and flatten a little bit.  In your air fryer, cook at 400 degrees for approximately 10 minutes - check to see if they are brown enough for your liking - if not, cook an additional minute or two.  Cool for two minutes and enjoy!

 

ROASTED SQUASH SEEDS

I have done this with pumpkin seeds and thought I would give spaghetti squash seeds a try.  They came out perfect.  Next time I will likely use my oven instead of the air fryer just because there is more room to spread them in an even layer no a sheet pan.

ROASTED SQUASH SEEDS

Ingredients:

1 cup spaghetti squash seeds

1 teaspoon olive oil

1 teaspoon ground cinnamon

Mix together and place on parchment paper in your air fryer.  Cook 10-15 minutes at 400 degrees - stirring every five minutes.  Enjoy!

 

Pepperoni Biscuits

SIMPLE COOKERY PEPPERONI BISCUITS

So, this is not the best photo, but these yummy biscuits get eaten so quickly that I always forget to take a good picture.  Try them for a quick snack or with soup for a meal.

Simple Cookery Pepperoni Biscuits

1 can Pillsbury's Grands Flaky Layers
1/4 cup spaghetti sauce
1 cup shredded cheddar cheese
1 pkg sliced pepperoni
garlic powder - to taste

Pre-heat oven to 450 degrees.  Soak pepperoni in hot water for about a minute and then drain over paper towels.  This will take a lot of the grease out, but feel free to skip this step if you want.

Separate each biscuit into 3 layers.  This takes a little practice and patience.  If you can only split in in half, that's fine too.  On the bottom layer, spread the spaghetti sauce - about a teaspoon.  Cover sauce with cheese - about a tablespoon.  Layer 3-4 pepperoni slices over the cheese and then cover with the next layer of biscuit.  Repeat steps and cover with top of biscuit.  Sprinkle top with some garlic powder.

Bake at 450 for 10 minutes and then keep a watch on the biscuits until they are browned to your desire.  This works well with ham or salami too.

Pepper and Onion Salad

PEPPER AND ONION SALAD

1 red bell pepper

1 small red onion

1/2 teaspoon coarse sea salt

1/2 teaspoon coarse black pepper

2 tablespoons olive oil

1 tablespoon apple cider vinegar

hearts of romaine lettuce leaves

Plunge a bright-red bell pepper into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small red onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp hearts of romaine lettuce leaves.

Baby Showers

Do you ever think about how many baby showers you've attended?  I've been to dozens and I bet many of you have been to several.  I always end up giving the same kinds of gifts so I was searching online the other day for something different.  Who knew that there were scrubs for kids?  And, cute little scrubs for babies too!  What a perfect idea for someone in the medical field!  Well, actually, I think it would be perfect for just about anyone and I have not seen any at showers that I've attended recently.  If you get a chance, check out their site:  http://www.blueskyscrubs.com/categories/Scrubs/Scrubs-for-Men/

Thankfully, I've never planned a shower all by myself, but I've helped out plenty of times.  And, I have to admit that I love the finger foods.  A quick and simple appetizer is to make Ham Roll-ups.  You just take cooked ham slices, dry them off and spread with flavored cream cheese - the savory kind you use for bagels.  Then roll them up and slice into bite-size pieces.  You don't need a toothpick as the cheese will hold it together.  But, they are very pretty with some fancy toothpicks added. 

What's your favorite finger food?

Simple Boneless Buffalo Chicken Tenders

I frequent a great Mexican restaurant that serves the best hot wings. The sauce is the best part, but I also like that the wings are not breaded. They are deep fried and then covered in the yummy sauce. I love this sauce so much that I finally asked how they made it. Two ingredients - hot sauce and melted butter. No wonder it tasted so good! I love butter too, but I'm constantly looking for ways to cook without it or at least by reducing it. I honestly didn't expect to find a bottled sauce that tasted as good as the homemade kind. Then I ran across Frank's" RedHot Hot Buffalo Wings Sauce. I've been a fan of their hot sauce for years and decided to give the wing sauce a try - especially since it didn't call for butter! So, this delicious recipe has only two ingredients - chicken tenders and the sauce. You can add as much or as little sauce as you want as it's not 'super' hot. Just do a taste test first to see how much you want to use. The sauce thickens as it cooks. I used boneless chicken tenders, but you could use breaded or wings. Happy cooking!
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Simple Boneless Buffalo Chicken Tenders

8-12 boneless chicken tenders
1/2 cup Frank's" RedHot Hot Buffalo Wings Sauce
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Pre-heat oven to 375 degrees. Place tenders in a shallow dish and cover with wing sauce. Cook for 35 minutes or until chicken is done. If using frozen, follow package directions for thawing/cooking times.

Simple Stuffed Mushrooms

 

I make a list, check it twice, and vow to go strictly by the list.  But, somehow, these things end up  in my grocery cart and I am left trying to figure out what to do what them.  Sometimes I blame it on great deals.  Sometimes I think the store has someone going around throwing random items into carts to help move merchandise.  I am especially suspicious when they offer to help empty my cart at check-out.  ‘No thanks’ I say.  You see, I have a system of how things go into the cart and how I line them up for check-out.  If someone helps, it ruins my system.  Then chaos erupts.  But, that’s a story for another day. 

I do remember buying a container of PHILADELPHIA Savory Garlic Flavored Cooking Creme.  Unloading it, I remembered this is a no pasta week at home.  I do things like that – sort of like not buying pasta when I’m supposed to make it.  So, this handy new product could wait in my refrigerator for pasta week or I could find another way to use it.  That leads us to stuffed mushrooms.  This was soooo easy!  I only made eight mushrooms and we immediately wanted more.  I’m not including total measurements since you will want to adjust to the number of mushrooms and size you are you are using.  My mushrooms were medium-sized and I only used about 2 tablespoons of the cooking creme for the entire dish.

Simple Stuffed Mushrooms

PHILLY Savory Garlic Flavored Cooking Creme

Fresh Mushrooms

Bacon Bits

Extra Virgin Olive Oil

Coarse ground black pepper

Grated cheddar cheese

Pre-heat oven to 375 degrees.  Drizzle a little olive oil into a shallow baking dish.  Remove stems from mushrooms.  Fill each cap with cooking creme – approx 1 teaspoon each depending on size.  Place in baking dish.  Top with bacon bits.  Sprinkle with cheddar cheese & pepper.  Drizzle each mushroom with a little olive oil.  Bake at 375 for 20 minutes or until cheese is slightly brown on top.

Beef Nachos

Years ago there was a little Pub in a nearby town that served the most wonderful nachos.  I think they were actually made with Nacho flavored Doritos, but the salsa was made in their little kitchen.  I’ve spent a lot of years trying to duplicate their recipe and haven’t quite succeeded.  But, this version is quick and easy.  It’s a great way to use up leftover ground beef.

Beef Nachos

Tortilla Chips – enough to cover the bottom of pan

*1 cup cooked, seasoned ground beef with onions

3/4 cup medium salsa

1/2 cup cheddar cheese

1/2 cup Monterey Jack cheese

sour cream – optional topping after cooking

Layer chips on bottom of a cookie sheet or pan.  Top with beef/onion, salsa and cheese.  Cook under broiler for about 10-15 minutes or until cheese is melted to your liking.  Top with sour cream and enjoy!

*If you’re not using leftover ground beef, season your meat with garlic, pepper, cumin and salt to taste.  Brown over medium heat with 1/2 cup diced onion.  Drain well and you’re ready to top your tortilla chips.

Check out more great recipes at this weeks The Grocery Cart Challenge Recipe Swap.

Game Day Sliders & Refried Beans

Are you ready for the BIG game?  Even if you’re not a football fan, I bet you like the Superbowl commercials!  And, how about the food??? Every year, I try to come up with something a little different. So, I was very happy when Old El Paso provided me with a ‘Tackle the Taste’ gift pack through MyBlogSpark.  Not only did I receive Old El Paso Green Chiles to try, I also received this great serving platter and table decorations.  I’ve actually used Old El Paso Green Chiles for years in a lot of my recipes.  But, I decided to try something a little different this time. 

I love the idea of ‘sliders’.  This recipe incorporates all the ease of my favorite meatloaf recipe. And, Old El Paso Green Chiles gave it an extra kick.

 

 
GAME DAY SLIDERS
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1 pound ground chuck
1 can Old El Paso Green Chiles (4.5 oz)
1/2 cup ketchup
1 small onion, chopped finely
1 cup crushed saltine crackers
1 egg, beaten
1 teaspoon Worcestershire Sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
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Pre-heat oven to 400 degrees. Combine all ingredients and form into small patties, about two and a half inches in diameter. Heat a small amount of oil in a non-stick skillet over medium high heat. Brown patties quickly on both sides. Remove to an oven-proof casserole dish. Bake 15 minutes at 400 degrees. Serve on small rolls.

I also decided to add something extra to my homemade refried bean recipe.  I’ve used dark red kidney beans for years to make refried beans.  I love the flavor they give.  I kept my recipe the same and added Old El Paso Green Chiles.  The results were terrific.  I’ll definitely be doing this again.

REFRIED BEANS
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1 can dark red kidney beans (do not drain)
1/2 cup water
1 teaspoon garlic powder
1 can Old El Paso Green Chiles (4.5 oz)
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Combine beans, water and garlic powder in a saucepan and bring to a boil. Continue to boil approximately 10 minutes, or until most of the liquid has cooked down and beans are soft. You will need to stir the beans once in a while to keep from sticking. Remove beans to a boil and mash to desired consistency. Add chiles and stir well.

How would you use Old El Paso Green Chiles to spice up your recipe? 

Old El Paso, through MyBlogSpark, has provided an additional gift pack to give away.  Leave a comment for a chance to win your very own Old El Paso “Tackle the Taste” gift pack.  If you’re a follower of this blog, you are automatically entered.  Feel free to leave a comment for an extra entry!  Hurry though, because this offer will end on January 27, 2010. THIS CONTEST HAS ENDED. THE WINNER WAS MO MO!

And, click here to save $0.55 on one can of Old El Paso Green Chiles today!

Reuben Rolls

 

Our Christmas tradition has always  been a huge breakfast on Christmas Day rather than a Christmas Dinner.  So, on Christmas Eve, we usually have a few appetizers.  I love Reuben sandwiches, and Pillsbury  Refrigerated Crescent Rolls are the perfect way to begin a recipe.  These Reuben Rolls are an easy creation and you can add your own favorite fillers by making substitutions.

How do you like my platters?  Pillsbury provided those to me along with free Pillsbury Refrigerated Crescent  Rolls through MyBlogSpark!  If you’ve ever visited the Pillsbury website, you know they have an abundance of tried and true recipes.  There are three in particular made with crescent rolls that I love:

Crescent-Wrapped Brie

Crescent Bacon-Cheese Tartlets

Crescent Holiday Tree

Thanks to Pillsbury and MyBlogSpark, I have a Creative Creations prize pack to give away.  It includes 2 VIP coupons for Pillsbury Refrigerated Crescent dough and great holiday platters.  But, first I need you to vote on which of the above recipe is your favorite.  Then I’ll re-create it with a few tweaks of my own.  You know how I love to change a recipe!  Just leave a comment on which recipe you like, and I’ll cook it up in a day or so. 

And, to get you started, here’s the recipe for my Rueben Rolls.

Reuben Rolls

1 pkg Pillsbury Refrigerated Crescent Rolls

8 slices of corned beef – sliced very thin

4 slices of Swiss cheese – sliced in 1-inch strips

1/4 cup Bavarian Sauerkraut

1 tablespoon brown deli mustard

Pre-heat oven to 350 degrees.  Lightly grease a cookie sheet.  Drain kraut well and set aside.  Separate and unroll Crescent rolls.  In each roll layer corned beef, cheese and kraut.  Squeeze a small amount of mustard onto kraut.  Roll up starting at the large end and rolling to smaller end – just like you are making crescent rolls.  Place on cookie sheet and bake 11-12 minutes or until golden brown.  If you use different fillers, top each roll with sesame seeds or cheese so you can tell the difference!

Susan's Pizza Cups

Here's a yummy recipe from Susan!
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Susan's Pizza Cups
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1/2 cup chopped onion
1/4 cup green pepper
1/2 cup shredded mozzarella cheese
3/4 cup pepperoni slices
1/2 cup pasta sauce
Canned Biscuits (12)
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Pre-heat oven to 375 degrees. Combine onion, pepper, pepperoni and sauce in a food processor. Chop slightly until mixture is just a little chunky. Press biscuits into muffin tins. Top with about two tablespoons of sauce mixture. Sprinkle with cheese and bake at 375 degrees until cheese is melted - about 10 to 15 minutes.

Guest Recipe - Corn Dip

Here's another great recipe from Leslie just in time for football season! This goes perfect with corn chips.
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Corn Dip
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One 8 oz package of cream cheese
2 cans white shoepeg corn
1 can Rotel tomatoes
1/2 stick of butter
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Drain all cans, mix together and cook in microwave for 5 minutes to start. Mix 1/2 way thru cooking time.

English Muffin Pizza

Sometimes it's just all about what you have in the pantry and a desire to use up some leftovers. I tried these individual English muffin pizza snacks and discovered a tasty, guilt-free treat. Try adding your favorite toppings and make this recipe your own. I used cheese sticks because it's what I had on hand, but slices or shredded cheese would work fine. I also used whole wheat muffins.
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English Muffin Pizza
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2 English muffins, sliced in half
4 tablespoons, spaghetti sauce
banana pepper rings, 4
2 cheese sticks, sliced
Parmesan cheese
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Turn oven temp to broil. Top each English muffin half with sauce, banana peppers, cheese stick slices. Sprinkle with Parmesan cheese. Broil for approximately 3-5 minutes or until cheese is melted and muffins are slightly browned.
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Check out more great recipes at this weeks Grocery Cart challenge Recipe Swap.

Coconut Chicken Fingers

There's a little restaurant near my office that serves Coconut Chicken Fingers as an appetizer. I absolutely love them, so I finally decided to try my own version. I didn't use any salt in this, so you might want to add a little when you try the recipe. I keep a big bag of frozen chicken tenderloins in the freezer for use in several different recipes.

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Coconut Chicken Fingers

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10-12 chicken breast tenderloins

2 eggs, beaten

1 & 1/2 cups flour

3/4 cup coconut

1 teaspoon cinnamon

1/2 cup flour

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Soak breast tenderloins in salt water in refrigerator until thawed. Combine 1 & 1/2 cups flour, coconut and cinnamon in shallow bowl. Place beaten eggs in a separate shallow bowl. Place 1/2 cup flour in shallow bowl. After rinsing, dip chicken in plain flour, then in egg, and finish in flour/coconut combo. Pre-heat oil in your skillet over medium-hot heat. You want about 1/4 inch of oil in the skillet. Fry chicken until golden brown, turning once- about 10-15 minutes. Drain on paper towels. I like this plain, but it is also good served with honey-mustard dressing for dipping.

Smokie Bites

These Smokie Bites are a quick and easy appetizer. Try making them for your next football game!

Smokie Bites

1 pkg (16 oz) Little Smokies
1 lb pkg of bacon
1 cup brown sugar

Pre-heat oven to 300 degrees. Cut each slice of bacon in three pieces. You can cut the entire package at one time. Wrap each smokie in a piece of bacon. Place in 9x12 baking dish. Sprinkle with brown sugar. Bake for 45 minutes to 1 hour or until bacon is crisp.