Pork Chops with Scalloped Potatoes Recipe

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 6 pork rib or loin chops (3/4 inch thick)
• 2 tablespoons canola oil
• Additional salt and pepper, optional
• 6 cups thinly sliced peeled potatoes
• 1 medium onion, sliced
• Paprika and minced fresh parsley, optional

Directions

1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
3. In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
4. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Recipe source: tasteofhome

Chorizo + Rice Stuffed Squid Recipe

Ingredients

• 1 lb. fresh calamari shells (20-25 pieces)
• 1/2 lb. chorizo
• 1 small onion finely diced
• 1-2 cup cooked rice
• Juice of 2 lemons
• Rind of 1/2 lemon
• Bunch of parsley, chopped

Sauce for the squid

• 1 lb. red and/or yellow bell peppers, roasted
• 2-3 cloves garlic
• Salt to taste

Instructions

Step 1: Making the Sauce

1. You can omit the sauce completely, but it really makes a difference, IMHO. If it's too much trouble to make from scratch, use canned or jarred roasted peppers. But roasting them on a gas flame is easy and satisfying if you're up for it.
2. You're basically going to put your peppers on top of a gas burner (or BBQ) and char them fully, turning them until they are blackened evenly. Then, drop them into a plastic bag and let them rest. The steam they exude will loosen the charred skins. After 10 minutes or more in the bag, you can peel the charred skin off by hand or with a knife. Discard the stem and seeds, and you have the tastiest roasted peppers ever.
3. Toss the peppers into a food processor with the garlic and a 1/2 cup of water or stock and some parsley and mulch it up as finely as you can. Add salt to taste. Pour that into a saucepan and cook it for 5-10 minutes. If you want a thick and rustic sauce, use it as is. If you prefer a more  refined sauce (as I do) put it through a strainer, use the liquid, and discard the solids.

Step 2: Cooking the Stuffing

1. Toss your onion in and squeeze the chorizo out of its casing and into the pan. Saute for 5-7 mins on medium, breaking up the chorizo and stirring occasionally. When you're done, you are NOT going to drain this on paper towels. You want all of the spices from your chorizo for flavoring, and that includes the oil from the chorizo. You absolutely want all of that deliciousness. 
2. Combine the chorizo and onion mix with your cooked rice in a bowl. (Or just do it all in the same pan.) Add some parsley and your lemon juice and lemon rind and stir it all up. This is a very lemony recipe, which I think works perfectly with the squid, but you can adjust it down or leave out the rind if you want it to be less lemony.
3. Rinse your squid thoroughly and start stuffing them by hand. Stuff them no more than 3/4 full and close each squid's open side with a toothpick. Stuffing these small squid can get kind of messy, so rinse your stuffed squid and make them pretty after your done stuffing them all. Drop them on a paper towel or plate and have them all lined up for frying.

Step 3: Frying the Squid

1. Put a few tablespoons of olive oil (or any oil) in a pan using medium-high heat and plop a batch of them in. You really only need to cook them for 2-3 minutes. Turn them with tongs and cook on both sides. You'll notice the squid will shrink up tightly and become nice and oval shaped. If you've overstuffed them, they could burst, but only one of mine sprung a leak; I erred on the side of under-stuffing them. You can do these in batches and just move the cooked ones to one side of the pan. Remove the finished squids to your serving plate.
2. For saucing, you can either pour the sauce onto your serving plate before adding the squids (as I did), or you can drizzle or toss the squid with the sauce. Whatever works best for how you want to serve them. You can remove the toothpicks or leave them in if you want the toothpicks to be a hand-hold for people to grab them.
3. This is a party pleaser of an appetizer, but it's not really that hard to do. Stuffing them is the most labor intensive part, so grab a friend or party guest and have them help you knock it out together.

Recipe source: instructables

CREAMY PARMESAN RISOTTO RECIPE

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Recipe source: graceandgoodeats

Navajo Tacos Recipe

Ingredients

• 2 cups Self Rising Flour
• 1 cup Water
• Shortening for frying

Instructions

1. Combine the self rising flour and water in a bowl and mix until a shaggy dough forms. You may need to add a bit more water if the dough seems dry. The dough needs to be soft enough to form into disks easily but not too sticky to where it's unmanageable with floured hands. Cover dough and let rest for 30 minutes.
2. Heat shortening in a heavy bottomed pan, using enough to have 2-3 inches of fat in pan. Bring fat to about 380-400 degrees.
3. Break the dough into about golf-ball sized portions and flatten into disks.
4. Carefully lower one disk at a time into the hot fat and cook until golden brown on both sides, flipping halfway through. Remove bread and place on paper towels.
5. Top with taco fixings and enjoy!

Recipe source: heatherlikesfood

SEAFOOD CHOWDER RECIPE

INGREDIENTS:

• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 2 whole Leeks, Thinly Sliced Until The Light Green Part
• 4 stalks Celery, Chopped
• 2/3 cups All-Purpose Flour
• 7 cups Seafood Stock
• 6 whole Medium Sized Potatoes, Peeled and Diced
• 2 teaspoons Fresh Thyme, Stems Removed
• 1 pound Cod Or Other Firm White Fish, Cut Into Bite-Size Chunks
• 1 pound Shrimp, Peeled and Deveined
• 3/4 pound Scallops
• 1 pound Clams, Washed and Scrubbed
• 1 pound Lump Crab Meat
• 2 cups Sweet Corn
• 2 cups Heavy Cream or Half and Half
• Chives, Chopped For Serving

INSTRUCTIONS:

1. In a large soup pot heat butter and olive oil over medium-high heat. Add leeks and celery. Cook until leeks start to lightly brown, and soften.
2. Sprinkle flour over the top, and cook until well combined. Slowly stir in seafood stock, to prevent lumps. Add potatoes, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes, or until potatoes are tender.
3. Stir in all of the seafood and corn. Make sure clams are covered in soup. Return to simmer, and cook 8-10 minutes, or until clams open. Discard any unopened clams after 15 minutes.
4. Remove from heat, and stir in heavy cream, or half and half.
5. Serve garnished with chives if desired.

Recipe source: serenabakessimplyfromscratch

BEEF AND BROCCOLI RAMEN RECIPE FOR DINNER

INGREDIENTS

• 2 tablespoons oil, divided
• 1 pound flank steak or skirt steak, thinly sliced against the grain
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 3 cups broccoli
• 4 cloves garlic, minced
• 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

Sauce

• ¼ cup water
• ¾ cup low sodium beef broth
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 6 tablespoons oyster sauce
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• ½-1 teaspoon Sriracha (depending on how spicy you would like it)
• sesame seeds for garnish, if desired

INSTRUCTIONS

1. NOTE: Prep time does not include marinating time.
2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
4. Cook the ramen noodles according to the package instructions. Set aside.
5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
7. Toss in garlic and saute for 1 minute.
8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
9. Toss in the noodles and stir to coat.
10. Serve immediately with sesame seeds if desired.

Recipe source: chefsavvy

SAUSAGE, PEPPER AND RICE SKILLET RECIPE

INGREDIENTS:

• 1 1/4 c. white rice
• 2 tsp. olive oil
• 1 (12 ounce) package smoked sausage
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 small white onion, quartered and sliced
• 4 cloves garlic, minced
• 1/2 tsp. kosher sea salt
• 1/2 tsp. ground black pepper
• 5 tbsp. tomato paste
• 1 1/4 c. low-sodium chicken broth, divided
• 1 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1 1/2 tbsp. chopped parsley

DIRECTIONS:

1. In a small saucepan, cook rice according to the package’s directions.
2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

Recipe source: lifemadesimplebakes

HAWAIIAN CHICKEN BAKE RECIPE

Ingredients

• 3-4 boneless, skinless chicken breasts
• 6-12 Tbsp barbecue sauce
• 1 can pineapple slices, drained
• 6 -8 slices provolone cheese

Instructions

1. Lay the chicken breast flat in a baking dish.
2. Spread 1-2 Tbsp of BBQ sauce on each chicken breast.
3. Place 2 pineapple rings on each chicken breast.
4. Layer 2 slices of cheese on top of the pineapple on each chicken breast.
5. Place in an oven preheated to 375˚F for 20 minutes, lightly covered with foil. Then remove the foil and continue to bake for 15-25 minutes or until the chicken is no longer pink and the juices run clear.
6. Serve with rice, greens, or potatoes and ENJOY!

Recipe source: thepinningmama

BBQ CHICKEN TOSTADAS RECIPE FOR DINNER

Ingredients

• 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
• 3 cups cooked and shredded chicken
• 1 1/2 cups of your favorite barbecue sauce, divided
• 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
• 3 green onions, very thinly sliced (optional)

Instructions

1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
4. Bake for 6 to 8 minutes, just until the cheese is melted.
5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.

Recipe source: cupcakesandkalechips

PHILLY CHEESE STEAK SLOPPY JOES RECIPE FOR DINNER

INGREDIENTS

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small yellow onion diced
• 1 small green bell pepper diced
• 8 ounces brown mushrooms minced
• 2 tablespoons ketchup
• 1  tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon  cornstarch
• 1  cup beef broth
• 8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
• 6 brioche hamburger buns

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
5. Add the beef back into the pan.
6. In a small cup mix the beef broth and cornstarch together
7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
9. Turn off the heat, add in the provolone cheese.
10. Served on toasted brioche buns.

Recipe source: dinnerthendessert

Korean BBQ Steak Bowls With Spicy Sesame Dressing Recipe For Dinner

INGREDIENTS

for the spicy sesame dressing

• 2/3 cup low sodium soy sauce
• 1/4 cup mirin
• 1 tablespoon fresh minced or crushed ginger
• 1 tablespoon toasted sesame oil
• 2-3 tablespoons brown sugar
• 1-2 tablespoons sambal oelek (spicy chili paste)
• 5 cloves garlic

for the korean bbq steak bowls

• 1 lb. top sirloin steak, cut into very thin pieces
• 2 bell peppers (red and yellow), spiralized or cut into strips
• 2 handfuls of spinach
• wonton strips, scallions, and sesame seeds for topping

INSTRUCTIONS

1. Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours (now would be a good time to prep all other veggies).
2. Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it’s sliced very thinly.
3. Toss all the veggies and steak together with enough dressing to coat (you will likely have extra – save it in the fridge for another round). Throw in the wontons and scallions just before serving.

Recipe source: pinchofyum

Chicken and Mashed Potato Bowls Recipe For Dinner

INGREDIENTS

• mashed potatoes - you can use leftover potatoes from last night's dinner or my favorite instant potatoes.
• 1 can of corn drained and heated
• frozen chicken nuggets cooked according to package directions
• gravy - your favorite store-bought or homemade recipe heated
• cheddar cheese

INSTRUCTIONS

WHEN EVERYTHING IS COOKED AND HEATED THROUGH, START ADDING EACH ITEM INTO A BOWL IN THE FOLLOWING ORDER:

1. - Mashed Potatoes
2. - Chicken
3. - Corn
4. - Gravy
5. - Cheese

Recipe source:somewhatsimple

CHICKEN ROLL UPS CRESCENT ROLLS FOR DINNER RECIPE

Ingredients

• 8 pieces of uncooked chicken tenderloins
• 1 can of refrigerated crescent dinner rolls
• 1/2 cup of mayonnaise
• 1/4 +3 Tablespoons of grated Parmesan cheese
• 4 slices of deli-style mozzarella cheese
• 3 Tablespoons butter
• 1 cup marinara sauce
• salt and pepper

Directions

1. Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
2. Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
3. In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
4. Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
5. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken. 
6. Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
7. Bake for 14-15 minutes or until the roll-ups are golden brown.
8. Serve with warmed marinara sauce. Enjoy!

Recipe Source: writtenreality

CHICKEN VERDE QUESADILLAS DINNER RECIPE

Ingredients

• 2 tablespoons olive oil, divided
• 1 large sweet onion, halved and thinly sliced
• 1-1/2 cups (about 7-1/2 ounces) frozen corn
• 1 small zucchini, chopped
• 1 poblano pepper, thinly sliced
• 2 cups frozen grilled chicken breast strips, thawed and chopped
• 3/4 cup green enchilada sauce
• 1/4 cup minced fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 flour tortillas (10 inches)
• 4 cups shredded Monterey Jack cheese
• Pico de gallo, optional
• Sour cream, optional

Directions

1. Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir 8-10 minutes or until tender. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
2. Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Recipe source: tasteofhome

Teriyaki Chicken Thighs

Ingredients

• 3 pounds boneless skinless chicken thighs
• 3/4 cup sugar
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup cider vinegar
• 1 garlic clove, minced
• 3/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 4 teaspoons cornstarch
• 4 teaspoons cold water
• Hot cooked rice, optional

Directions

1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
2. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Recipe source: tasteofhome

Szechuan Dan Dan Noodles Recipe

Ingredients
¼ cup chile oil
1 tablespoons szechuan peppercorns, plus 1 teaspoon, divided
2 cloves garlic, minced
3 tbsp sesame paste (tahini)
2 teaspoons light soy sauce
2 teaspoons white sugar
2 teaspoons Chinkiang vinegar
1 teaspoon broad bean paste in chile oil
8 oz dried medium Chinese wheat noodles
¼ cup Fermented Vegetables, Sui Mi Ya Cai (optional)
½ cup roasted peanuts, roughly chopped (optional)
4-5 scallions, sliced (optional)


Instructions

1. In small saucepan combine chile oil and szechuan peppercorns. Heat over medium-low for about 5 minutes, and then remove the peppercorns by straining oil through fine mesh sieve into separate bowl.
2. Return oil to pot.
3. Add minced garlic and saute for 15-30 seconds or until softened, but not crispy.
4. Turn of heat and whisk in bean paste, sesame paste, soy sauce, sugar, and vinegar.
5. Using the flat of a chef's knife or kitchen mallet, gently crush the remaining 1 teaspoon of szechuan peppercorns and add to the sauce.
6. Meanwhile bring a large pot of lightly salted water to boil. Add noodles and cook for about 6 minutes, or until tender.
7. Ladle about ¼ cup of cooking liquid into pan with sauce. Whisk together and gently warm over low heat until oil separates from the sauce.
8. Distribute sauce evenly between 2 bowls. Top with noodles.
9. Top the noodles with Sui Mi Ya Cai, scallions and peanuts. (Optional)
10. Mix the noodles with sauce just prior to eating.

Source : thegourmetgourmand

Malaysian Lo Shu Fun (Fried Rice Noodles)

Ingredients
½ lb ground pork

Marinade for pork
1 tsp light soy sauce
1 tsp cornstarch (to help tenderize and give a glossy finish to the pork)
Pinch of salt and pepper

1 (15oz) rice pin noodles
5 garlic cloves, finely minced
2-3 small shallots, finely sliced
1 green onion (white part), thinly sliced
1 large handful (about 4 - 5 oz) mung bean sprouts
1 tbs light soy sauce
1 tbs oyster sauce
2 tbs thick camarel sauce (for color)
Pinch of salt & white pepper or to taste
Pinch of sugar
1 green onion (green part), thinly sliced


Directions

1. Marinate Pork: Add the ingredients from the 'marinade for pork' to the ground pork. Mix well and let pork sit for 10 minutes.
2. Separate Noodles: In a large bowl, add warm water and place the rice pin noodles in it. This is to help the noodles separate easily. After 5-10 minutes, with the noodles still in the water, gently press the noodles to separate them.
3. Browni Meat: Over medium high heat, add the pork to a wok and brown it. This is to extract fat from it so the noodles aren't overly greasy. Once browned, set aside and leave the fat in the wok. Mine usually has 1 tablespoon of liquid fat. Add more oil if your pork doesn't excrete that much oil.
4. Fry Noodles: Over medium high heat, fry the shallots and green onions. Once it turns light brown, add the garlic. Once they turn brown and become fragrant, add the pork. Fry for 30 seconds and add the noodles.
5. Add the soy sauce, oyster sauce, thick caramel sauce, salt, white pepper and sugar. Stir to combine well. Add the bean sprouts and stir again. Taste and adjust seasoning if needed. Once bean sprouts have wilted a little and are cooked, dish out and top noodles with green onion. Serve with sliced red chilies or sambal. Finish the meal with hot Chinese tea to flush your system.

Source : curiousnut

Baked Chicken Chimichangas Recipe

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.

INGREDIENTS
 2 cups cooked chicken , chopped or shredded
 1 cup of your favorite salsa
 1 teaspoon ground cumin
 1/2 teaspoon dried oregano leaves , crushed
 1 cup shredded cheddar cheese
 2 green onions , chopped (about 1/4 cup)
 6 8 inch flour tortillas
 2 tablespoons butter , melted
 diced tomato , sour cream, guacamole, salsa, and shredded cheddar cheese for topping


INSTRUCTIONS

1. Preheat oven to 400°F.
2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
5. Garnish with desired toppings and serve with salsa on the side.

Source : the-girl-who-ate-everything

Shredded Barbecue Chicken

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
• 1 cup hickory smoke-flavored barbecue sauce
• 1/4 cup molasses
• 1 tablespoon ground ancho chili pepper
• 1/2 teaspoon ground cinnamon
• 2-1/4 cups water
• 1 cup quick-cooking grits
• 1 cup canned pumpkin
• 3/4 cup shredded pepper jack cheese
• 1 medium tomato, seeded and chopped
• 6 tablespoons reduced-fat sour cream
• 2 green onions, chopped
• 2 tablespoons minced fresh cilantro

Directions

1. Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
2. In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Shred meat with two forks and return to the skillet.
3. Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.
4. Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Recipe source: tasteofhome

Easy Pesto Tortellini Skewers

Easy Pesto Tortellini Skewers – Tortellini is tossed in pesto and skewered with sun dried tomatoes for an easy and delicious appetizer.These Easy Pesto Tortellini Skewers can be served room temperature or chilled making them the perfect choice for potlucks, BBQ's and brunches.

Ingredients

• 20 oz Tortellini, refrigerated (regular & spinach mix preferred but any variety will work)
• ½ C Pesto, prepared
• 4 oz Sun Dried Tomatoes (packed in oil), Julienned
• Small Skewers

Instructions

1. Cook tortellini according to package instructions. Drain and place either back in pan or in a large bowl.
2. Stir pesto into tortellini to coat evenly.
3. Drain liquid from sun dried tomatoes and place in small bowl.
4. Visit Easy Pesto Tortellini Skewers  By http://foodyschmoodyblog.com/ For Full Instructions