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Slow Cooker Honey Garlic Chicken
Honey Garlic Chicken, Chicken Recipe, Crock Pots, Soy Sauce, Cooker Honey, Cabbages Slaw, Slowcooker, Best Slow Cooker Recipe, Crock Pot Recipes
Slow Cooker Honey Garlic Chicken #recipe #slowcooker # Crock pot "But now you can skip the takeout menus and slow cook your way to tender shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. It’s just like getting takeout from the local Chinese restaurant, except rather than waiting on the delivery guy, your dinner is waiting on you"
Slow Cooker Honey Garlic Chicken. This is THE BEST crock pot recipe I've made. I ate it over cabbage slaw and it was delish! Use GF soy sauce.
Twice baked mashed potatoes...maybe another recipe for thanksgiving
Easter Dinner, Bacon Potatoes, Twice Bak Mashed, Side Dishes, Baking Potatoes, Mashed Potatoes Recipe, Baking Mashed, Potato Recipes, Easter Food
CHERi's Delicious Delectable Divine Recipes: Mashed Cheddar and Bacon Potatoes
Twice baked mashed potatoes. Thanks @Barbie Domerese! I will likely make this for Easter dinner!
twice baked potatoes! are these every yummy!
Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... Ive been looking for this recipe for years!!! 2 cup pasta, 2 cup milk, 1 cup cheese
Chees Sauces For Pasta, Mac Cheese, Revolutionary Mac, Mac N Cheese, Cups Pasta, Cups Milk, Mac And Chees Cooking In Milk, Cups Chees, No Cook Recipe
Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... Ive been looking for this recipe for years!!! 2 cup pasta, 2 cup milk, 1 cup cheese. I LOVE Mac n cheese!
Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... 2 cup pasta, 2 cup milk, 1 cup chees
this is a website where you click what you have in your fridge and it gives you recipes.
Cool Website, Fridge Pantries, My Life, My Fridge Food, Recipe Finder, Coolest Things, Food Recipe, You'R Awesome, Food Drinks
Recipe Finder -- click on items in fridge, pantry
My Fridge Food Recipe Finder
Probably the coolest thing I've ever seen. Website where you click what you have in your fridge and it gives you recipes. This is such a cool website! Love it! <3
My fridge food recipes Probably the coolest thing I've ever seen. Website where you click what you have in your fridge and it gives you recipes. This just blew my mind.
Probably the coolest thing I've ever seen. Website where you click what you have in your fridge and it gives you recipes. Where has this been all my life?
FIESTA CORN DIP
Corn Dips Recipe, Fiesta Corn Dip, Football Seasons, Appetizers Easy Dips, Cookies Xoxo, Dips Yummy, Cookiesxoxo, Dips Appetizers, Fiestas Corn
FIESTA CORN DIP appetizer
WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY’S FIESTA CORN DIP! FOOTBALL SEASON IS HERE…TRY THIS ONE OUT!!!! You can …
Hugs & CookiesXOXO: FIESTA CORN DIP - this looks tooo good right now
FIESTA CORN DIP - Hugs and Cookies XOXO
FIESTA CORN DIP recipe.
Easy Honey Mustard Mozzarella Chicken - Recipes, Dinner Ideas, Healthy Recipes & Food Guide
Boneless Chicken, Chicken Recipes, Easy Honey, Mozzarella Chicken, Honey Mustard Chicken Recipe, Mustard Mozzarella, Dinner Ideas, Healthy Recipe, Chicken Breast
Recipes, Dinner Ideas, Healthy Recipes Food Guide: Easy Honey Mustard Mozzarella Chicken
Easy Honey Mustard Mozzarella Chicken. Serisoly the BEST honey mustard chicken recipe EVER! Its easy and has real honey. Juicy, and FULL of nostop flavor. Its great, def. am going to make this again. Rate 5. 4 skinless, boneless chicken breast halves 3/4 cup honey 1/2 cup prepared mustard lemon pepper to taste 4 slices bacon, cut in half 1 cup shredded mozzarella cheese
Cornbread mixed with Yellow cake mix~ no one has to know your secret But..... its the BEST cornbread you will ever eat!! This is what they do at Disneyland.
Boston Marketing, Fun Recipe, Sweets Corn, Mixed Bowls, Corn Bread, Yellow Cake Mixed, Yellow Cakes, Cornbread Recipe, Yellow Cake Mixes
Boston Market Cornbread Recipe ~ Cornbread mixed with Yellow cake mix... no one has to know your secret, But its the BEST cornbread you will ever eat! Easy and so yummy!
Sweet corn bread like Boston Market's. Cornbread mixed with Yellow cake mix.
Cornbread mixed with Yellow cake mix~ no one has to know your secret But, its the BEST cornbread you will ever eat!! This is what they do at Disneyland Boston Market Cornbread Ingredients: 1 box Jiffy Mix Cornbread Mix 1 box Jiffy Mix Yellow Cake Mix OR 2 boxes Jiffy Mix Cornbread Mix 1 box regular yellow cake mix Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl & combine both boxes of mix together & add the other ingredients. Simple!
Dr. Ozs 48-Hour Weekend Cleanse Recipes
48 Hour Weekend, Fruit Smoothie, Cleanses Recipe, Gingers Detox, Detox Drinks, Vegetables Broth, Breakfast Quinoa, Weekend Cleanse, Broth Soup
Dr. Oz's 48-Hour Weekend Cleanse Recipes - the breakfast quinoa actually looks kida tasty...
Dr. Oz's 48 Hour Weekend Cleanse Recipes
Kale, Pineapple and Ginger Detox Drink: Dr. Oz's 48-Hour Weekend Cleanse Recipes
Dr. Oz's 48-Hour Weekend Cleanse Recipes This cleanse is designed to give you the key nutrients your body needs while stimulating and detoxing your organs. Prepare and eat these meals two days in a row. Recipes includes- a breakfast cereal, veggie/ fruit juice and fresh veggie snack, a fruit smoothie and vegetable broth soup
Jessica Simpson's Trainer Shares His Ultimate, Slim-Down Breakfast Smoothie Recipe: Vitamin G
Almond Milk, Apples Pies, Raw Almond, Breakfast Smoothie Recipe, Cups Nonfat, Red Apples, Yogurt Cups, Greek Yogurt, Jessica Simpsons
Jessica Simpsons Trainer Shares His Slim-Down Breakfast Smoothie Recipe: Ingredients: Makes 1 16 oz. serving Ingredients: 5 raw almonds 1 red apple 1 banana 3/4 cup nonfat Greek yogurt 1/2 cup nonfat milk 1/4 teaspoon cinnamon Preparation: Place all ingredients in a blender. (Depending on how powerful your blender is, you may need to chop the apple and almonds into small pieces before blending.) Blend on medium-high for 30 seconds I'll use coconut water or almond milk
It's almost like having apple pie in a glass — except this meal will keep you full until lunch! Ingredients: 5 raw almonds 1 red apple 1 banana 3/4 cup nonfat Greek yogurt 1/2 cup nonfat milk 1/4 teaspoon cinnamon. Try with almond milk
Baked Zucchini, Recipe, Sweets Onions, Food, Onions Dips, Yummy, Appetizers, Zucchini Fries, Baking Zucchini Sticks
zucchini sticks. Home About Contact 800.827.6836 Norwich, Vermont 0 items in cart checkout » shop recipes our flours education community videos blog « Lemon-Lime Cupcakes: kiss us with citrus Zucchini-Cheese Pancakes: turning green into gold » Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! July 28th, 2011 by PJ Hamel Recipe: Baked Zucchini Sticks and Sweet Onion Dip Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Let’s try these crispy baked zucchini sticks. First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard at this time of the year, right? Don’t be tempted to use those baseball-bat-sized zucchini hiding under the leaves in your garden, though; you want small, slim zucchini here. Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. While the zucchini are shedding their excess liquid, make the dip. First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: all of the caramelized onions 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise. The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment. Note that I’ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1/4 teaspoon salt. OK, back to the zucchini. See how they’ve started giving up liquid? Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry. Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Combine the following: 1 cup Panko bread crumbs scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg… …then roll it in the crumbs. Warning! Warning! Do as I say, not as I did here. I figured, heck, just lay ‘em all in the crumbs and toss ‘em around, right? Never mind this coating one-by-one stuff… WRONG. About midway through, the crumbs had gotten so much egg splashed onto them they were sticking together in a solid mass. So I had to add a lot more Panko, and that still didn’t really help. Trust me, these will look a lot nicer if you take the time to dip-and-roll one by one. Maybe you could divvy up the egg and crumbs, and get one of the kids to help you… My fellow baker, Susan Reid, is editor of our print newsletter, The Baking Sheet, in which this recipe first appeared. She says, “There’s a basic restaurant tenet about breading: ‘One hand wet, one hand dry.’ It makes the difference between getting through them all in one go, or having your hands end up looking like catcher’s mitts.” She adds, “If you happen to have a convection oven, this is the ideal sort of recipe to put the fan to work. Faster, more even browning.” Thanks, Susan! Place the sticks on the prepared baking sheet. Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp. These baking times don’t match those in the recipe; I realize that. Bottom line, bake until the sticks are a speckled golden brown… …like this. Now, put the sticks on a plate, the dip in a nice bowl… …and dig in! With guests, of course. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired. Read, bake, and review (please) our recipe for Baked Zucchini Sticks with Sweet Onion Dip. Print just the recipe. Tags: appetizers, mustard dip, zucchini, zucchini sticks This entry was posted on Thursday, July 28th, 2011 at 4:09 am and is filed under miscellaneous, view all. You can follow any comments to this entry through the RSS 2.0 feed. You can skip to the end and leave a comment. Pinging is currently not allowed. Share on emailShare on facebookShare on twitterShare on stumbleuponShare on google_plusone Pin It 52 Comments on “Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini!” celesteu Says: July 28th, 2011 at 7:00 am Point of clarification: Outback didn’t invent the Onion Mum…it dates at least to the early/mid 80s at Russell’s Marina Grill first (8555 Pontchartrain Blvd, New Orleans, LA). Early Outback menu copy actually credited Russell’s. Thanks for sharing. It’s easy to believe such a treat came from NOLA! ~ MaryJane These days Outback claims they invented them – maybe they just lay claim to the “blooming onion”? At any rate, provenance aside – I’m glad SOMEONE invented that decadent treat! PJH "Joni M from St. Louis" Says: July 28th, 2011 at 8:30 am Whoa, this sounds like a delicious way to get those veggies into folks when otherwise zucchini gets a turned up nose other than in zucchini bread. A neighbor brought us over some fried zucchini one time and ick–all that grease floating on the plate totally turned us off of fried zucchini but this might bring us back! Oh my, my mouth is watering for these with that awesome sounding sauce… We hope you give it a try! Panko really does do wonders for that amazing crunch. ~Jessica Kim Says: July 28th, 2011 at 8:39 am I made these a few weeks ago for my parents and we thought they were wonderful! They’re good without dip, too. I second the too-much-egg-in-the-coating problem. Been there, done that, learned my lesson. After a while, it wouldn’t stick to the sticks. I was thinking it might be easiest to just sprinkle it on. They’re definitely worth the hassle to make! I think that might be a good idea, Kim – they’re kind of a pain to coat, and kind of a pain to turn. If you just put them on the baking sheet, and sprinkled heavily with the crumbs, then hopefully they’d be sufficiently coated AND you wouldn’t have to turn them over, since there wouldn’t be any coating on the bottom. I’m definitely trying it this way next time – thanks! PJH KAF_Keri Says: July 28th, 2011 at 10:08 am I wonder if shiskabobbing them on a skewer would help at all? You could hold the stick over the bowl of bread crumbs and rotate it as you sprinkle the Panko! It would also make them easier to move around and serve! Great idea! Make sure to soak them in some water for about an hour before baking if they’re wooden so they don’t get too hot, and it could definitely work! Thanks Keri. ~Jessica Smriti Says: July 28th, 2011 at 10:31 am So glad you posted this recipe and so many others that use zucchini! With my CSA food box overflowing with zucchini and squash I’ve been hunting around for recipes that use them in different way! amgbooth Says: July 28th, 2011 at 10:51 am I will definitely give this recipe a try. Right now candy onions are in our farm markets. Would those be good to use for the dip? I recently had fried zucchini and mushrooms at a Red Robin restaurant and they served it with Sweet Hot Thai Chile dipping sauce. It was a different take on the usual ranch or honey mustard dips and very good. Those would be great to use, if you don’t mind it being on the sweet side! I love the fried veggie idea going on at restaurants these days, especially when paired with awesome dipping sauces like that. I’m a sucker for Sweet Chile anything! ~Jessica deniseebr Says: July 28th, 2011 at 12:38 pm These look so yummy! I have a couple of zucchini that I need to use up (with more coming!) and this perfect! I did have one question. What type of mustard did you use for your dip? I couldn’t tell if it was a dijon mustard or possibly a course-grain??? In any case, both are making me very hungry right now!! Denise, I can’t remember what mustard I used – just grabbed it out of the test kitchen fridge. But I suspect it may have been Gulden’s spicy honey mustard, or Grey Poupon, since that’s what’s usually in there. PJH Nanciew Says: July 28th, 2011 at 2:05 pm Thanks so much for posting this. I’ve been swimming in zucchini and have been trying to keep how I use it varied to keep the family from revolting on me. This looks good! Hope you and the fam enjoy it! ~Jessica Brenda Says: July 28th, 2011 at 2:44 pm Would it work to dredge them in corn starch, then egg, then panko; maybe it would adhere better? Worth a try – the cornstarch might absorb the egg a bit so it didn’t just seep into the crumbs? Let us know how it works out, Brenda. PJH SoupAddict Karen Says: July 28th, 2011 at 3:43 pm Are you kidding me with that onion dip? I am *dying* here, dreaming of my Candy onions, that are just about ready to pull. This has to be the most delicious thing I’ve seen all week. Muuahh! Nice! Just in time, Karen. Enjoy! ~Jessica wendyb964 Says: July 28th, 2011 at 5:59 pm The coating is similar to one I’ve used for poultry forever: panko/chopped garlic/parmesan cheese/pepper/parsley. I usually dip the pieces in a combo of coarse-grain or interesting mustard, EVOO, mayo, egg, or whatever I have around. I’ll try yours as well as the sweet onion dip. Question: do they ever get crispy? Zucchini sticks and sweet potato oven fries always seem to be rather limp aside from the coating. Oh, and if I were to sprinkle the crumbs over the prepared zucchini, I’d probably save all the crumbs after baking, freeze them, add stuff as needed, and use to top a casserole. Thanks for the always yummy recipe(s). They should crisp up for you, but there are some things you can do to ensure that they will be more crispy. You can cut the sticks thinner, drain them a little longer to omit as much moisture as possible, and you can bake them a little longer if you’d like. I hope this is helpful. ~Amy Nanciew Says: July 29th, 2011 at 9:43 am Tried these last night and they were a definite hit, even with my family who has been eating zucchini almost continually this summer. I realized after I’d grated the Parmesan that it might have been better if I had grated it just a little smaller; I’ll do that next time. I think that would improve their sticking to the zucchini. Didn’t really matter though because they tasted great and the dip was a perfect match. Hazeyboo Says: July 29th, 2011 at 9:46 am Zuchinni comes last in an American cook book – well towards the front as courgettes here in the UK. I’m learning lots of American English by following your baking tips! mumpy Says: July 29th, 2011 at 2:57 pm i’ve made these several times since the recipe first showed up in the ‘baking sheet’ and we love them…love the dip too!…we found them a bit too salty, so i cut back on the salt a bit – we’ve been on a low-salt diet for years, so that may just be our preference. hubby discovered that you can make them in round slices too….my fault, since, when he offered to help, i just said ’slice the zucchini’ thinking he would know how since he knew what we were making…the rounds tasted great too, so he was forgiven…especially since i found the rounds easier to turn than the sticks! i haven’t tried cornstarch, but last time i made them, i shook the slices in a bag with a bit of flour to see if that would make the egg/crumbs stick better…i thought it made a difference. and the leftovers DO reheat well, which amazed me – so few breaded things make decent leftovers. great recipe, great way to enjoy the prolific zukes! Thanks for sharing your lovely tips and variations! ~Jessica sugarjo Says: July 30th, 2011 at 11:42 am Very good. I loved the zucchini this way. Next time I will divide the breading into two bowls since at the end of breading my zucchini, the batter did not stick as well, probably due to egg getting into it. So if you split it into two batches, you can switch to a fresh batch of breading halfway through. This is a keeper. I did make the onion dip, and it is tasty. I don’t like it with the zucchini personally, but I think it’s great for sandwiches and burgers. Thank you so much! K-Spaz Says: July 31st, 2011 at 1:23 pm I made these for a gathering of 20-25 yesterday. They were a huge hit. I love onion so I went probably a bit rich on that in the dip. I also caramelized mine pretty long, so much so the dip was light brown. Every one loved them and every piece from 3 full 12×18 pans was gone. I used 4 different varieties of zucchini from the garden, the seed’ier ones I removed seeds from, the others I left them in. Personally, I really preferred the pieces that were 1″ square or so. The smaller ones didn’t seem to have any body to them, and somehow, the squash actually helped bring out the flavors in all the seasonings. If I do them again, I’ll make the sticks larger. I did have to bake a long time, probably >1/2 hour at 425 or higher. (I did pies too and needed the oven hotter for a little while). I may attempt a sort of “shake and bake” thing in a bag next time. This was time consuming this way, and for a large gathering, might take too much time if you’re doing other stuff. This was all I had to make yesterday so time wasn’t short. Thanks for the tip on on one-hand-wet, one-dry. I bread rarely, and that was a big help. I’d also note, I think it’s about impossible to overcook these. Thanks for sharing your “baking for a crowd” experience. It’s nice to know the recipe is do-able for big groups. I like the shake and bake idea too. Would work well for wedges. ~ MaryJane David Says: July 31st, 2011 at 11:19 pm I just made these tonight and they are SO addictive! So I thought I’d “give back” and share my lil trick for breading, hope you and your readers find it useful– I use chopsticks to take the zucchini from the egg wash to the crumbs. Then I use 2 forks (one in each hand) to toss them, then double-fork-lift them out on to the baking sheet. It works perfectly cuz it’s minimum liquid into the crumbs, and your hands stay clean and dry. And thanks for the tip for doing them individually cuz that really helped.Thanks so much for sharing the tips, they’re very hand-y. ~ MaryJane ErinG Says: July 31st, 2011 at 11:20 pm We made these tonight–delicious!! Ours were very crispy (not at all soggy). While baking, I started to turn each individual zucchini stick over and found that a little tedious, so I just baked them a little longer and then finished them up with the broiler so the tops would be golden brown. That worked perfectly! The only trouble I had was that I thought they were a little salty, even after rinsing and patting dry. I would probably use less salt next time. Thanks for a great recipe for using up our zucchini! (Four plants and they’re just getting going!!) Glad you enjoyed them Erin. ~ MaryJane Irene in TO Says: August 1st, 2011 at 10:26 am Toss the salted/rinsed/very-well-dried sticks with a tablespoon of flour with some garlic powder and pepper added. The egg will then stick better, and the excess egg can be allowed to drip off as you lift the sticks out. You will have a nicer thinner layer of egg if you beat the egg with a tablespoon of water or milk. This was standard cooking practise in the 1970’s. Cornstarch will also work, but you need to spice that first layer that sits right next to your veggies. I always use a shallow soup plate for the final crumb layer, adding crumbs as required to keep the last layer thin, and to keep the crumbs dry. jenniferkimgoodman Says: August 1st, 2011 at 9:54 pm These sound great. Any ideas for making them gluten-free? Could I just use the flour substitute instead of panko? Or should I look for gluten free bread crumbs? (I haven’t found any I like.) Thanks! Yes, definitely use GF bread crumbs – maybe if you season with herbs and add cheese, you’ll find they taste better? Good luck – PJH chin Says: August 3rd, 2011 at 3:41 pm I know what you mean about zucchini growing like a weed.One year we grew zucchini in our garden,We didn’t count on them being bigger than baseball bats!I gave my brother a heart attack with one of them:}(he was getting a glass of water out of the fridge when i pulled one on him.) AWESOME! We’ve actually played baseball with zucchini bats and broken tomato baseballs. It wasn’t pretty, but we laughed like loons over it. ~ MaryJane jenblacker Says: August 4th, 2011 at 6:46 am I made these a few weeks ago when I had an “appetizer night” for dinner. I LOVE them! If you want to laugh, I made a knock off of the Outback ranch dressing to dip these in instead of the onion dip. It was still great. This is a wonderful way to eat your vegetables, especially when zucchini is on sale and/or it’s growing wild in your garden. Jen C Says: August 14th, 2011 at 8:39 pm Tried these tonight- they came out amazing! Followed the recipe except for the panko crumbs- made my own crumbs with coarsely ground wheat bread. Thanks for sharing! Heather Says: September 30th, 2011 at 5:17 pm YUM!! I can’t wait to try these with zucchini that we got from our CSA. I have to make a few modifications because we are gluten-free, but I am so excited to try this. Looks awesomely delicious! That sounds great! We would love to hear about your GF modifications if you don’t mind sharing them with us. ~Amy Caity Says: October 2nd, 2011 at 3:08 pm I don’t have that big of a family and I did see that these are good reheated but even then 2 cucumbers are too much. Would cutting the recipe in half affect the cooking time? I’m still learning to cook in terms of going off script on recipes but heard that the amount affects how long to cook. I would just wait till they turned a nice crisp brown but my oven doesn’t have a window. Has a light switch… but no light or window, lol. Thank you for any help you can offer Caity, you can absolutely cut the recipe in half, and bake for the same amount of time. Baking time doesn’t change except when you halve something that bakes in a big mass – e.g., a cake,instead of individual cookies. Also, I assume you meant zucchini? I don’t think this recipe would work well with cukes, they’re too juicy. Good luck – PJH Tattered Style Says: October 21st, 2011 at 10:05 am Yummy ~ trying these this weekend! Dana Claire Says: October 26th, 2011 at 11:57 am I made these and they were a hit! Made two batches one gluten free for my sister. The onion sauce is AMAZING and I can’t wait to make it again- we put it on hot sandwiches the next day and it was great. I doubled the onion this recipe called for and added a bit of horseradish and used vegenaise instead of mayo. Can’t wait to have these again. Claire, thanks for sharing your success here. Did you use GF bread crumbs for the coating, is that how you made them GF? PJH PurpleRanger Says: October 31st, 2011 at 12:27 pm The onion dip looks interesting, but I think I would use sour cream and/or cream cheese instead of the mayo. Shantelle Says: November 8th, 2011 at 8:58 pm I made these tonight and they were great, not soggy at all. I have one small complaint, I made the onion dip exactly as called for and it was way too sweet for me. I like a more savory dip, so next time I think I would take out the honey and probably add horseradish. Other than that it was great. Thanks for an easy recipe and love that it was baked not fried, even more healthy! Hi Shantelle, Of course, please do tweak the sauce to your taste. And thanks for reminding me that I’m almost out of horseradish! ~ MaryJane Jenna Says: November 9th, 2011 at 10:16 pm I just got done making these. I substituted the parmesan in the crust for fresh fine shredded mozzarella. The boyfriend is not a fan of parmesan. I thought the cheese would ooze, but counteracted the oozing by placing the baking sheet on the top shelf of the oven to make it crisp quicker. I lined the sheet with foil instead of parchment paper and sprayed it with PAM. Worked out just fine. Only recommendation is that the seasonings I used didn’t have very much flavor, even with the cheese in there. I just lightly sprinkled the sticks with some salt right out of the oven to help bring out more of the cheese and herbs flavoring. Other than that, boyfriend is happy and better yet, my kids like them too! Thanks for the recipe, will repeat for a Thanksgiving dish. =] fi Says: November 12th, 2011 at 9:10 pm Was a good recipe, although next time, i wont add quite as much honey, will up the amount of spicy and/or Dijon mustard, and definitely will add in some roasted garlic before blending in the food processor. (I also added in red pepper flakes to kick it up a bit) Rachael @ Mrs-Adventure Says: November 26th, 2011 at 4:25 pm Thank you SO MUCH for this AWESOME recipe. We just made it and ate every last bite. I can’t believe that anyone would need to change a thing my husband has already asked for round II tomorrow ) Great to stash away for next zucchini season too, Rachael – glad they were a hit! PJH Justine Says: December 17th, 2011 at 1:02 pm I’m 23 from Portland, OR and have recently been browsing recipes on Pinterest to keep me from eating out as much. I found this one a few days ago and decided to try it out. The sticks came out perfect and were a hit with the rest of my household. My 83 year old Grandmother especially liked the sweet onion sauce! Thank you so much for sharing! Merrilee Says: December 27th, 2011 at 12:23 am I loved the flavor, but the coating was crispy and the zucchini was soggy. I salted them and drew out the moisture for an hour, then I patted them dry. I let them cook until browned, too. I don’t know what went wrong. Merrilee, I think maybe it’s just managing your expectations (yes, the zucchini will remain soft); and next time, perhaps cutting the sticks smaller/thinner (which will allay the extent of that softness). Glad you liked the flavor – PJH Gail C via Pinterest Says: January 5th, 2012 at 8:57 pm Just made these — awesome! I oven-roast veggies a lot and always use non-stick foil. Not sure if it was because of that but zucchini browned and crisped all around; no turning required. My husband did the egg dip and quick drain, and I quickly covered over the wet zucchini with crumbs and pressed. We had great luck until the last 10% or so when the crumbs finally got a little too moist. TIME SAVING DIP: start with Braswell’s Balsamic Onion Jam, add the mustard and mayo (or greek yogurt or low/nonfat sour cream). I get mine at World Market/CostPlus. Thanks for sharing your tips here, Gail – including the balsamic onion jam, which sounds sooooo tasty… PJH Steph Says: January 6th, 2012 at 11:06 pm We just made these today, got the recipe off Pinterest. I have to say, I like them a lot, but if I made them again, I would substitute horseradish instead of mustard. The mustard just didn’t taste like the outback steakhouse dip. I think horseradish would give it that edge. Good thought, Steph – I’d like to try that, too. Thanks! PJH eileen Says: January 9th, 2012 at 7:33 pm WOw, these were really GOOD! Thanks for the one wet hand, one dry hand suggestion as that helped a lot. I added some horseradish to the sauce for a little kick and it was fantastic! Although next time, I’ll have to make a full recipe of it(I halved it bc there were only 2 of us) as it is fantastic and my husband about licked the bowl clean! Once the fries were gone, he was dipping avocado in it! transferofhealth Says: January 15th, 2012 at 2:52 pm What a fantastic looking dish. I love zucchini – and the dip looks delicious! ~ Tiffany ~ Tiffany Michelle Says: January 21st, 2012 at 3:44 pm Making these again today…they are a new family favorite! So, so delicious!! I have yet to try and re-heat them as we never seem to have any left autumnrosep Says: January 21st, 2012 at 5:09 pm The easiest thing to do whenever working with egg wash and some kind of coating is use a latex glove for one hand so that you can keep one clean and just throw away the “catcher’s mitt” of egg and crumb at the end! Saves nails and rings! Excellent tip – thanks! PJH Beebeefox Says: March 12th, 2012 at 5:19 pm Myself and 2 of my boys have Celiac Disease… I wonder what else beside Panko we could use to coat the zucchini??? I wonder if you could make crumbs from GF bread, and toast them? Seems like that would work just fine… PJH Sheila Says: April 4th, 2012 at 2:20 pm Made these today and brought them to work. The folks in the office loved them and the dip. Steph from http://www.moderndaydonnareed.com Says: May 2nd, 2012 at 2:00 pm This looks fantastic and I’ve been so excited to try! I have the zucchini in the colander shedding water now – and hope to get them in the oven so they re ready as an after school snack! CarolineVB Says: May 3rd, 2012 at 1:10 am Is it okay to substitute the zucchini with cucumbers instead? Caroline, I don’t think the cukes would have enough body; I’m afraid, with all their water content, they’d just shrivel away… Try it if you like, but I foresee a lot of limp blobs of soggy bread crumbs! PJH Rebecca Says: May 17th, 2012 at 11:20 pm This turned out really good!!! I used almond flour instead of bread crumbs, and it was super tasty Too lazy to make the dip so I used hummus. Wonderful. Christie Says: May 28th, 2012 at 12:27 pm I made these with almond flour too! It cuts out the grains and adds in some great fats! I used grapeseed vegenaise instead of mayo. Fabulous! Cindy HS Says: June 5th, 2012 at 6:38 pm I made these last night with Glutino GF breadcrumbs and they were do very delicious. I have made several baked zucchini recipes and this is by far the best. I agree that the smaller the slices, the crispier they become. Thanks! Heather Says: June 17th, 2012 at 3:47 pm I did this with summer squash too. It came out fantastic. Instead of mayo for the dip I threw in a wedge of cream cheese. Yum YUM is right – that sounds delicious, Heather. Thanks for sharing – PJH The 36th Avenue.com Says: June 19th, 2012 at 12:37 pm Sharing on my Facebook Page! It looks great! traci Says: June 19th, 2012 at 9:42 pm My whole house got smokey when I made these. They tasted great, and I’d like to make them again, but how can I avoid the smoke alarm going off next time? You may have some old oil or food pieces in your oven. When you turn the oven temperature up high, your kitchen can fill with smoke. I would try giving your oven a thorough cleaning and if you have an aghast fan turn it on. jimmy billimoria Says: June 20th, 2012 at 1:46 am looks delicious, will try it out this week end. Betzy Says: July 3rd, 2012 at 7:15 pm Found this recipe on pinterest and just finished eating too large a portion! Yum! I have a csa and we are getting tons of zucchini and summer squash, so I am always looking for new recipes. I love these! I was able to make these with things I already had in the house including onions from my csa. I did add a little crushed red pepper to the bread crumbs for a little kick. I am hoping I can convince my non vegetable eating boyfriend to eat them when he gets home. If this doesn’t work nothing will. And the dip! I can’t wait to try it in sandwiches. I wonder if it would work with greek yogurt, I would prefer that to mayo. So glad you found this tasty recipe on Pinterest, Betzy – hope veggie-scorning BF finds them just as delicious as you do! As for the Greek-stype yogur t- it would definitely make a tangier dip, but if that’s OK, go for it. PJH Post a comment. 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Baked Zucchini Sticks and Sweet Onion Dip - I didn't make the sweet onion dip. The zucchini fries were delicious. This recipe was to make A LOT of zucchini sticks...so you wouldn't need as much of the coating as in the recipe for less zucchini.
20 minute weeknight dinners-easy-healthy
20Minute, Chees Burritos, 20 Minute Healthy, Black Beans, Minute Weeknight, Crispy Beans, Healthy Dinner, Healthy Weeknight Dinner, Diet Recipe
20 Minute Healthy Dinners
20-Minute healthy Weeknight Dinners 1 bag (3-1/2 oz) boil-in-bag brown rice 1 cup salsa 1/3 cup chopped cilantro 1 ripe avocado, cut into 1/2-inch pieces 1 tablespoon lime juice 6 soft taco-size flour tortillas 1 cup shredded pepper Jack cheese 1 can (15.5 ounce) black beans, drained and rinsed
Crispy Bean and Chees Burritos
Budget-Friendly Diet Recipes via @SparkPeople
Crispy Bean & Cheese Burrito...healthy! More 20 minute weeknight dinners-easy-healthy
20 minute weeknight, easy, healthy, dinners.
Buffalo Chicken Garbage Bread. Another pinner said: Just made this for supper. Ah.May.Zing!!!! just the right amount of hot. the hubby declared it a weekly recipe. :) 2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough (I used store bought and let it sit out for about 20 minutes) 8 oz. of shredded mozzarella cheese (I used part skim) 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch or blue cheese dressing
"Buffalo Chicken Garbage Bread. Another pinner said: Just made this for supper. Ah.May.Zing!!!! just the right amount of hot. the hubby declared it a weekly recipe. :) 2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough (I used store bought and let it sit out for about 20 minutes) 8 oz. of shredded mozzarella cheese (I used part skim) 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch or blue cheese dressing----"
Olive Oil, Boneless Chicken, Garbage Breads, Chicken Breads, Wings Sauces, Chicken Garbage, Shredded Mozzarella, Chicken Breast, Buffalo Chicken
Buffalo Chicken Bread- (Copied and reposted.) Buffalo Chicken Garbage bread 2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough 8 oz. of shredded mozzarella cheese 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch.
Mini tacos: Won ton wrappers in muffin tins filled with taco seasoned ground meat, cheese & bake for 8 minutes at 350. Top with favorite taco toppings! Perfect for entertaining!
Won Ton, Minis Tacos, Ton Wrappers, Ground Meat, Muffins Tins, Mini Tacos, Wontons Wrappers, Football Season, Wonton Wrapper
Perfect for football season!!! Mini tacos: Won ton wrappers in muffin tins. Fill with taco seasoned ground meat, cheese & bake for 8 minutes at 350. Top with favorite taco toppings!- perhaps cook the wonton wrappers first for a little bit
Grilled Cheeseburger Wraps....SO GOOD. You must try.
Semi Homemade, Skinny Mom, Ground Beef, Girls Recipe, Grilled Cheeseburgers, Skinny Girls, Ground Turkey, Skinny Girl Recipe, Cheeseburgers Wraps
grilled cheeseburger wraps - skinny girl recipe Grilled Cheeseburger Wraps from Skinny Mom's Kitchen 1 lb ground beef 1 tablespoon Worcestershire sauce (I used a little more to taste) 1 tablespoon ketchup 1 teaspoon dried minced onion pepper and salt to taste 5 flour tortillas (the larger ones) shredded cheddar cheese sliced tomatoes yellow mustard Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Semi Homemade Mom: Grilled Cheeseburger Wraps Grilled Cheeseburger Wraps from Skinny Mom's Kitchen 1 lb ground beef 1 tablespoon Worcestershire sauce (I used a little more to taste) 1 tablespoon ketchup 1 teaspoon dried minced onion pepper and salt to taste 5 flour tortillas (the larger ones) shredded cheddar cheese sliced tomatoes yellow mustard
For those times when only a burger will do--but a burger would UN do what you're working so hard to achieve: Grilled Cheeseburger Wraps - Skinny Girl Recipe I make it even healthier by using 90 calorie, whole wheat, low carb Flatout Wraps and substituting the ground beef with ground turkey!!! ~Gabrielle Ballard
A favorite! Crescent rolls on the bottom of pan, then sausage crumbles, 2 cups of mozzarella cheese, then whip 6 eggs and 1 cup of milk together pour over the top and bake on 425* for 20-25 minutes. Season with salt and pepper.
Breakfast Casseroles, Eggs, Recipe, Weekend Brunches, Sausage Casserole, Crescent Rolls, Christmas Mornings, Crescents Rolls, Brunches Casseroles
Weekend Brunch Casserole... this sounds so simple and delicious!! Crescent rolls on the bottom of a sprayed pan, then sausage crumbles, 2 cups of mozzarella cheese, then whip 6 eggs and 1 cup of milk together pour over the top and bake on 425* for 20 minutes. *UPDATE*: I made this, but it didn't come out so well. The crescent rolls were burned on the bottom (even with the heat only at 375!), and the meat to egg to cheese ratio was not great. I might use my mini-quiche recipe ratios next time.
Breakfast Casserole Recipe: Crescent Roll and Sausage Casserole. Crescent rolls on the bottom of a sprayed pan, then sausage crumbles, 2 cups of mozzarella cheese, then whip 6 eggs and 1 cup of milk together pour over the top and bake on 425* for 20 minutes. Season with salt and pepper over the top.
Very good - the kids loved it. I made it on Christmas morning for the first time Weekend Brunch Casserole - crescent rolls, eggs, cheese, & sausage
Melt in Your Mouth Chicken Breast, 1/2 c parmesan cheese,1 c mayo, 1 tsp garlic powder, 1 1/2 tsp seasoning salt 1/2 tsp pepper, spread mix over chicken breasts, bake at 375 45 mins
Lemonade Mouth, Chicken Recipe, Chicken Breasts, Mouth Chicken, Seasons Salts, Baked Chicken Breast, Tsp Garlic, Garlic Powder, Greek Yogurt
Great Chicken Recipe! So much better than fried!!! Melt in Your Mouth Chicken Breast, 1/2 c parmesan cheese,1 c Greek yogurt, 1 tsp garlic powder, 1 1/2 tsp seasoning salt 1/2 tsp pepper, spread mix over chicken breasts, bake at 375 for 45 min
Holy cow these are good! Ham sliders nom! Keep a close eye on them when it's time to bake with the foil off. Mine were ready to come out after 4 to 5 minutes. Used King's Hawaiian rolls since that's all I could find. Also, I didn't use poppy seeds but that's just me :) they were too sweet- less brown sugar maybe? Also use a pan with holes in the bottom so the bottom doesn't get soggy
Sweet Ham and Swiss Sliders this recipe was designed for parties, so it makes a lot of sandwiches. I plan on paring the recipe down to feed a smaller quantity. If you use the Hawaiian rolls you won't need as much brown sugar.
Sweet Ham and Swiss Sliders. 1 package of King's Hawaiian Rolls 1/2-1 lb. good ham deli meat Swiss cheese, thinly sliced 1/2 c. butter, melted 1 Tsp worcheshire sauce 2 Tbsp Dijon mustard 2 Tbsp. brown sugar 1 tsp. onion powder 1 Tbsp. Poppy seeds
Food- Sweet Ham and Swiss Sliders--- 16 White Dinner Style Rolls, cut in half 24 slices Honey Ham 16 slices Swiss Cheese 1 1/2 Tbsp Dijon Mustard 8 Tbsp butter, melted 1 tsp onion powder 1/2 tsp Worcestershire Sauce 1 Tbsp poppy seeds 1/4 C brown sugar Preheat oven to 400° 10 mins with foil on top and 5-10mins w/o foil. Tried it and LOVED it.
Sandwiches, Fun Recipe, Brown Sugar, Swiss Sliders, Food, Sweets Hams, King Hawaiian, Hawaiian Rolls, Hams Sliders
Sweet & tangy meatballs in the slow cooker - great appetizer for a party.
Tangy Ball, Crock Pots, Grape Jelly Meatballs Crockpot, Sweets Meatballs Crockpot, Parties Appetizers, Tangy Meatballs, Slow Cooker, Crockpot Recipe, Sweets Tangy
Sweet Tangy Meatballs from slow-cooker. Great party appetizer!
Sweet tangy meatballs in the crock pot
From the Archives: Sweet Tangy Balls » Table for Two ~ A CrockPot Recipe
Sweet tangy meatballs in the slow cooker - great appetizer for a party.
CHICKEN TORTILLA SOUP 1 can chicken broth 1 can cream of chicken soup 2 tbsp taco seasoning 1 can diced tomatoes 1 can black beans 1 can whole kernel corn 1 can diced green chiles 3-4 chicken breasts, cooked & shredded-I just made this with ground beef and the family loved it. Mind this is a picky family and they had no problems with it and went back for seconds
CHICKEN TORTILLA SOUP 1 can chicken broth 1 can cream of chicken soup 2 tbsp taco seasoning 1 can diced tomatoes 1 can black beans 1 can whole kernel corn 1 can diced green chiles 3-4 chicken breasts, cooked. I subbed chili powder for chiles and added pasta and half and half to make it hearty for my hubby.
Tacos Seasons, Chicken Tortillas, Black Beans, Tortilla Soup, Soup Recipe, Chicken Soup, Chicken Broth, Tortillas Soup, Chicken Breast
Awesome soup recipes including CHICKEN TORTILLA SOUP 1 can chicken broth 1 can cream of chicken soup 2 tbsp taco seasoning 1 can diced tomatoes 1 can black beans 1 can whole kernel corn 1 can diced green chiles 3-4 chicken breasts, cooked & shredded
Seriously, the sauce on this chicken over plain white rice is the best I have ever tasted. Chinese carry-out no more!!!!! Top 5 husband rated meals!
Chicken Recipe, Plain Chicken.Com, White Rice Recipe, Maine Dishes, Sweets Sour Chicken, Plain White Rice, Orange Chicken, Chinese Food, Chicken Breast
One of the best chicken recipes I've made. I cooked it with brown rice and broccoli, tasted better than Chinese food take-out
Pinner said: "Seriously, the sauce on this chicken over plain white rice is the best I have ever tasted. Chinese carry-out no more!!!!! This looks really good, orange chicken possibly??
The Deepe Family: Show Us Your Life- Main Dish Recipes
Chinese is only my favorite! I'll give this Sweet Sour Chicken Recipe a shot.
Sweet Sour Chicken. Chinese carry out no more! The sauce is delicious on the chicken and served over plain white rice. I used two chicken breasts and cut the sauce portion in half, but I didn't have enough of the yummy sauce!
Fiesta Dip: cream cheese, sour cream, sweet yellow and white corn, black beans, diced tomatoes with green chiles, salsa seasoning mix (or taco seasoning), shredded sharp Cheddar cheese
Tacos Seasons, Sour Cream, Dice Tomatoes, Black Beans, Seasons Mixed, Shredded Sharpe, Fiestas Dips, Sweets Yellow, Cream Cheeses
Fiesta Dip 8 oz. pkg. cream cheese, softened 16 oz. container sour cream 11 oz. can sweet yellow and white corn, drained 15 oz. can black beans, drained and rinsed 10 oz. can diced tomatoes with green chiles, drained 1 1/2 Tbl. salsa seasoning mix or taco seasoning, 2 c. shredded sharp Cheddar cheese tortilla chips
Chili's Monterey Chicken: "This recipe comes straight from Chili's itself! I asked a manager and this is what he told me!" -Catie
Chicken Recipe, Bbq Sauces, Maine Dishes, Monterrey Chicken, Chicken Dishes, Chilis Monterey, Chicken Marinades, Chicken Breast, Monterey Chicken
Chili's Monterey Chicken Recipe ~ Your guests will love you for making this dish...It's a smoky, bacon-y, cheesy explosion of flavor! Ingredients: Marinade 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 5 dashes garlic 5 dashes salt 4 boneless skinless chicken breasts 1 cup of shredded monterey jack cheese 8 slices apple-smoked bacon 8 tablespoons barbecue sauce, of your choice Directions: Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together and place chicken breasts in it. Add enough water to bring the marinade up to the middle of the chicken breast. OR. Mix together the marinade (as mentioned above) and place into a ZipLoc bag large enough for all the chicken breasts to fit inches Add water until the marinade reaches the top of the chicken breasts. Marinate for as close to 8 hours as possible. To cook:. Bake, Broil, Grill or Skillet Fry, either way works well. Chili's grills (and I prefer grilled). Choose your preferred method and cook until the breasts are done. While the breasts are cooking, fry up the bacon until CRISP! When the chicken is done, top each breast with 2 tbsps of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese. Microwave the breasts (or broil) until the cheese is melted. Serve!
Chili's Monterrey Chicken, this was very yummy! I dint have chicken breast available so i tried it with breaded chicken fingers, used a basting brush to apply the marinade, skipped the bbq sauce and skipped the dash of salt they said to add, as i thought it was a bit too salty for my liking, it turned out great!!
Chili's Monterey Chicken... awesome chicken dish
Chili's Monterey Chicken: Marinade 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 5 dashes garlic 5 dashes salt 4 boneless skinless chicken breasts 1 cup of shredded monterey jack cheese 8 slices apple-smoked bacon 8 tablespoons barbecue sauce, of your choice Directions: 1 Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together and place chicken breasts in it. Add enough water to bring the marinade up to the middle of the chicken breast. 2 OR. 3 Mix together the marinade (as mentioned above) and place into a ZipLoc bag large enough for all the chicken breasts to fit inches Add water until the marinade reaches the top of the chicken breasts. 4 Marinate for as close to 8 hours as possible. 5 To cook:. 6 Bake, Broil, Grill or Skillet Fry, either way works well. Chili's grills (and I prefer grilled). Choose your preferred method and cook until the breasts are done. 7 While the breasts are cooking, fry up the bacon until CRISP! 8 When the chicken is done, top each breast with 2 tbsps of BBQ sauce, two strips of bacon and 1/4 cup of shredded cheese. 9 Microwave the breasts (or broil) until the cheese is melted. 10 Serve!
Main dish: Monterey Chicken
Crockpot Beef Stroganoff 1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces 2 cans condensed golden mushroom soup (no substitutes!) 1 cup chopped onion 1 Tb Worcestershire sauce 1 14 oz can beef broth 8 oz button mushrooms, cleaned and quartered (optional) salt and pepper to taste 4 ounces cream cheese, room temperature 1/2 cup sour cream
Crock-pot Beef Stroganoff. Put on the "to make" list.
Sour Cream, Crockpot Stroganoff Recipe, Crock Pots, Crockpot Steak Recipe, Cream Cheese, Crock Pot Cube Steak Recipe, Beef Stroganoff, Crockpot Beef, Mushrooms Soup
Crockpot Beef Stroganoff 1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces 2 cans condensed golden mushroom soup (no substitutes!) 1 cup chopped onion 1 Tb Worcestershire sauce 1 14 oz can beef broth 8 oz button mushrooms, cleaned and quartered (optional) salt and pepper to taste 4 ounces cream cheese, room temperature 1/2 cup sour cream egg noodles (or rice) makes 6 servings
crock pot beef stroganoff 1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces 2 cans condensed golden mushroom soup (no substitutes!) 1 cup chopped onion 1 Tb Worcestershire sauce 1 14 oz can beef broth 8 oz button mushrooms, cleaned and quartered (optional) salt and pepper to taste 4 ounces cream cheese, room temperature 1/2 cup sour cream
Mini tacos: Won ton wrappers in muffin tins filled with taco seasoned ground meat, cheese & bake for 8 minutes at 350. Top with favorite taco toppings!
Won Ton, Minis Tacos, Ton Wrappers, Ground Meat, Muffins Tins, Mini Tacos, Wontons Wrappers, Football Season, Wonton Wrapper
Perfect for football season!!! Mini tacos: Won ton wrappers in muffin tins. Fill with taco seasoned ground meat, cheese & bake for 8 minutes at 350. Top with favorite taco toppings!- perhaps cook the wonton wrappers first for a little bit
Bacon Chicken Crescent Ring | substitute the canned chicken with a rotisserie chicken .. Sounds like perfect tailgating food!
Bacon Chicken Crescent Ring. 2 (8 oz) tubes crescent rolls, 1 (10 oz) can white chicken-drained & flakes, 1 1/2 C (6 oz) shredded swiss cheese, 3/4 C mayo, 1/2 C finely chopped sweet red pepper, 1/4 C finely chopped onion, 6 stripes bacon-cooked & crumbled, 2 Tbs Dijon mustard & 1 Tbs Italian salad dressing mix.
Bacon Chicken Crescent Ring. Think I might add ranch, too. And might try a buffalo chicken ring. YUM!
Bacon Chicken Crescent Ring. Recipe courtesy of Taste of Home.
Bacon Chicken Crescent Ring from Taste of Home -- Substitute the canned chicken with a rotisserie chicken.