Chicken Bites

This recipe that Steph and I made for Kendra's meet and greet baby shower was a favorite pick.  Unfortunately it is not allergy friendly in ANY way.  Between the dairy, gluten, meat I couldn't have any so I take people word for how good it was.

Ingredients

• 8 ounces cream cheese
• 2 tsp (or more to taste) garlic powder
• 2 cup cooked shredded chicken
• 3 cans refrigerator crescent rolls

Instructions

1. Mix cream cheese, garlic and chicken until well blended.
2. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles)
3. Place 1 tbsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.
4. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 10-14 mins.

Bry

Avocado, Black Bean and Corn Salsa

Ingredients:

• 1 whole very firm avocado, diced
• 1 cup of corn, rinse and drained, thawed if frozen
• 1 cup of black beans, drained and rinsed
• 1/2 cup onion, diced
• 1 small jalapeno, seeded and finely diced
• Juice of 1 lime, to taste
• Plenty of chopped cilantro
• Salt to taste
• 1 teaspoon vinegar

Directions:

Combine all the ingredients in a bowl. Cover and refrigerate before serving.  Serve with chips, chicken, tacos, etc etc.



Bry

Pico de Gallo

Ingredients

• 5 whole Plum (Roma) Tomatoes
• 1/2 whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers (my family are spice wimps so I left these out)
• Cilantro
• Lime Juice
• Salt To Taste

Directions

1. Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. 
2. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. 
3. Place all of these ingredients together in a bowl and give it a good stir.
4. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
5. I put my pico in my food processor for a couple quick pulses.  My family enjoys smaller chunks.  Just be careful not to over blend, this isn't salsa.

 

 Bry 

Hummus in a Hurry

I have been using this recipe for years to make quick and easy hummus.  The recipe is called "Hummus in a Hurry".  Unfortunately I have misplaced my recipe so I am going off memory here.  I add more of less of things based off of taste.  I love garlic and a bite so I tend to lean more on the garlic side and a bit less on the lemon juice. I also add red pepper flakes for some extra flavor. So have fun experiment find what you like!


Ingredients:

• 1 can of chickpeas (garbanzo beans); drained (save the juice for later use)
• 1 tsp salt
• 1 tsp cumin
• a pinch of cayenne, to taste
• about 2 garlic cloves; chopped
• 3 tbsp olive oil
• 3 tbsp lemon juice

Directions: 

1. Place drained chickpeas in a food processor with the salt, cumin, cayenne, and garlic.  Process until the chickpeas are cut up into little pieces.  
2. Add the olive oil, lemon juice and 2 tbsp of the chickpea juice.  blend together until smooth.  If the hummus is to dry add more juice until it is moist enough.

Enjoy!

Bry

My Favorite Bean Dip

There are a lot of bean dips and a lot of different ways to make them.  My favorite I stole many ideas and recipes from many friends and mixed them together to make my favorite.

I love the Tostadas Bean and Cheese premade dip.  I mix it with a can of re fried beans otherwise the flavor is highly over whelming (and if you don't like spicy it calms the spicy flavor down).  I spread the bean mixture in the bottom of a glass casserole dish.  Then I mix a package of cream cheese with taco seasoning and spread that over the beans, (make sure the cream cheese is soft so it spreads nicely).  Then I put a layer of salsa, enough to cover the dish and add flavor but if you add to much it is to runny and overpowering.  I then add shredded cheese.  If you like tomatoes, olives, guacamole, etc etc feel free to add them.  I then bake the dish for about 30 minutes, or until melted and hot, at around 350.

~Bry