I haven't tried these yet but I am planning on doign so soon ;p
Makes 12-15 wraps
4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1. Preheat oven to 350 degrees F.
2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Source: Paula Deen and The Food Network
Wednesday, November 9, 2011
Tuesday, November 8, 2011
Garlic Alfredo Sauce
*Makes about 2 cups of sauce
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
prepared pasta of your choice, hot and just waiting for the sauce
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
prepared pasta of your choice, hot and just waiting for the sauce
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
Friday, November 4, 2011
Rich Mint Cocoa
2 cans (12 fluid ounces each)Evaporated Milk
1 2/3 cups (10-ounce package)Dark Chocolate & Mint Morsels
1 cup water
1 teaspoon vanilla extract
Topping suggestions: whipped cream and Baking Cocoa
HEAT evaporated milk, morsels and water in medium, heavy-duty saucepan over medium-low heat, stirring frequently, until hot (do not boil). Remove from heat. Stir in liqueur and vanilla extract.
POUR into ten 4-ounce demitasse cups or five mugs. Top with whipped cream and dusting of cocoa.
Serves
Makes 10 1/2-cup servings
1 2/3 cups (10-ounce package)Dark Chocolate & Mint Morsels
1 cup water
1 teaspoon vanilla extract
Topping suggestions: whipped cream and Baking Cocoa
HEAT evaporated milk, morsels and water in medium, heavy-duty saucepan over medium-low heat, stirring frequently, until hot (do not boil). Remove from heat. Stir in liqueur and vanilla extract.
POUR into ten 4-ounce demitasse cups or five mugs. Top with whipped cream and dusting of cocoa.
Serves
Makes 10 1/2-cup servings
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