Friday, January 21, 2011

Laura's semi-adapted version of HVR Honey Pepper Drummettes

  • 2 dozen chicken drummettes OR CHICKEN BREASTS!
  • ½ cup honey
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 tablespoons dijon mustard
  • ¼–½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper


Wash and dry the drummettes. Reserve in a Glad® Food Storage Bag.

In a small saucepan heat together the honey, dressing mix, mustard, black and cayenne peppers. When the honey is completely melted, cool slightly. Pour this mixture over the drummettes. Marinate 4–24 hours. Bake uncovered, in a 375°F oven for about 1 hour and 10 minutes, or until brown and glazed. Turn drummettes once after 40 minutes of baking.

Saturday, January 15, 2011

Crockpot Chicken Tacos (With Leftovers for Tortilla Soup!)

  • 1 envelope Taco Seasoning
  • 6 pieces Boneless, Skinless Chicken Breasts
  • 1 jar Salsa (16 0z)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Here is my own version of our favorite soup at the now-defunct Tia’s Tex Mex.

Tortilla Soup Ingredients:

approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).


Monday, January 10, 2011

Melissa's White Bean Sausage Rigatoni

* 2 cups dried rigatoni (8 ounces)
* 1 15-ounce can white kidney (cannellini), Great Northern, or navy beans, rinsed and drained
* 1 14.5-ounce can Italian-style stewed tomatoes, undrained
* 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
* 1/3 cup snipped fresh basil or 1 tablespoon dried basil, crushed
* 1/4 cup shredded Asiago or Parmesan cheese (1 ounce)


1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and dried basil (if using). Cook and stir until heated through. Add bean mixture and fresh basil (if using) to pasta; stir gently to combine. To serve, sprinkle each serving with cheese. Makes 4 servings.

Saturday, January 8, 2011

Nikky's Cheesy Potato Soup

Let me just say this is my recipe and has no real recipe LOL. I throw things together to make it taste awesome ;)

5-6 peeled and diced potatoes
fat free milk
2 bouillon cubes
corn starch
cooked and chopped bacon
Velveeta cheese
salt and pepper to taste

put diced potatoes in pot with enough water to cover and the two bouillon cubes.
When potatoes are soft, fill the rest of the pot with the fat free milk
Bring to a boil
mix a couple Tbs corn starch with cold water and add to soup to thicken
add Velveeta, bacon, salt and pepper to your tastes
Enjoy :)