Don’t you love the Holiday Season? Pulling out the tree (yes….we have a fake one), decorating it with long treasured ornaments, hanging the stockings on our mantle, and making loads of food to enjoy with family and friends. This month … Continue reading
I hope you all had a great weekend! We had a welcome visit from B, but I am positive he couldn’t wait to get back to Toledo as our house has been hit by a tornado called “installing hardwood flooring”. … Continue reading
Some of you may have noticed lately that I am not doing much cooking! Not even of the baking variety!! I have to admit that I am going thru a dry spell, and my poor family is eating a … Continue reading
As we are back to the cold, dreary weather {Mother Nature was such a tease yesterday} I thought it appropriate to share one of the best comfort foods around….. Blackened Chicken Alfredo Casserole! Blackened Chicken …. Creamy Alfredo …… YUM!! … Continue reading
I love chicken salad, and this Jalapeno Chicken Salad ranks very high on my list. It is a keeper, and I have been making it for years. Chicken Salad is very versatile and can be eaten as a salad, on crackers for … Continue reading
It has been years since I have been to Outback Steakhouse, but I still remember their Alice Springs Chicken! I ordered it every time we dined there. Nothing original about me! I like something, I stick with it. Some would say … Continue reading
Chicken Cordon Bleu Crescent Rolls I hope all of you had a fun, safe Independence Day!? It was a slow day for us, not much going on. PT and I puttered around the house, while B and K braved the suffocating, … Continue reading
Just a Matter of Thyme Grilled Chicken! Who comes up with these names? Not very original, I know! These days my brain often freezes (some even say chemo brain….and some just say old age is gettin’ to you girlfriend), and instead of … Continue reading
This is the perfect dish when you are short on time. Blackened Chicken with Roasted Garlic Alfredo (adapted from www.plainchicken.blogspot.com) Ingredients: 4 boneless, skinless chicken breast 2 Tbsp Creole Seasoning (I prefer Tony Chacheres Cajun) Olive Oil 1 … Continue reading
Would you agree that the relationships that should be nurtured are often times the ones that get neglected? I see this in marriage, friendship and even in family connections. Why do we do this? Are our lives so busy that … Continue reading
When planning a party, we all look for quick and easy items…not too labor intensive…to prepare. Even better if it can be made ahead of time! These roll-ups qualify, plus they are absolutely amazing. Give them a try…you will find them outrageously good! Sorry there isn’t a photo, I was so distracted that night that the only picture that was taken was of the cake. I will rectify that soon.
ENJOY!
Spicy Chicken Tortilla Roll-Ups
(Adapted from Homemade by Holman)
1 1/2 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup pepper-jack cheese
1 clove garlic, minced
3 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 cup cilantro, chopped
6 green onions, white and green parts, chopped
6-8 large flour tortillas (I like to use the flavored versions, low carb/high fiber variety)
-Season the chicken with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and chop/shred. Set aside.
-In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Once thoroughly blended, add in cooled chicken and stir together.
-Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.