Chicken recipes shall we?

Here are a few of my favorite chicken recipes. I am not the kind to keep my recipes a secret. If the food is good, it's meant to share. So here you go. The first one is easy peasy!

Buffalo Chicken Dip

Ingredients:

1- 1.5lbs of boneless skinless chicken breast

8oz Frank's red hot sauce

8oz cream cheese (I use reduced fat, you can't tell)

8 oz ranch dressing

2 Tbsp olive oil

2 cups (1 bag) of shredded sharp cheddar cheese

bag of staci's pita chips

bag of celery

seasonings to taste- although it tastes great without them, I have to doctor everything up and use these...

cayenne pepper, garlic powder, onion powder, crushed red pepper flake

So here we go.... Chop up your chicken in tiny cubes, small enough to fit on your chip or celery stick.

 Preheat skillet with olive oil until its good and hot (you can tell when you can see ripples in the oil puddle)

 Put chicken,  a little of your red hot and seasonings into skillet and cook until no pink in seen in the chicken.

While that is a-stewin' cut up your celery strips for dipping 

AND at the same time, put cream cheese, some of the ranch and the rest of the red hot into the oven at 350 degrees until melted, you may have to stir it up a little every 5-10 minutes. 

Keep stirring your chicken so it doesn't burn

Add the rest of your ranch and some shredded chedder cheese and stir, now you will have a warm sauce. mmmmm....

Add your chicken and stir it all up and top with the rest of your shredded cheese. let cook for 10-15 minutes until hot all the way through and cheese is melted.

Serve at a feast like this!!! I put out a cute tray with celery sticks and pita chips.... Everyone will love you.

Onward.... you will laugh at how easy this is... I don't even have pictures for you except final product. 

Easy Shredded Chicken Taco Meat

Ingredients:

1-2 lbs of boneless skinless chicken breast

1 jar of salsa (or rotel if you are out like I was the other day) I also use on the border resteraunt style hot salsa, I don't like the chunks of veggies like picante sauce has as much.

Any taco toppings you want

shells or soft tortillas

Take chicken, dump into crock pot, dump half jar of salsa into crock pot, put on low for 6-8 hours or high for 4-6 hours... After time is up, take two forks and chicken will literally fall apart when you shred it with forks, stir it all up so salsa is evenly mixed and put into tortilla or taco shell with whatever toppings you want. I used avacado, olives, cheese and sour cream....delish! Seriously these are killer. 

Next and final treat for you....

Southwest Chicken Eggrolls

Ingredients:

1.5lbs of boneless skinless chicken breast

2 cups pepperjack cheese- shredded

8oz package of frozen chopped spinach

15oz can of black beans

15oz can corn

2- 4oz can green chilis

lime juice

wonton wrappers

olive oil

seasoning- my old tried and true combo, garlic powder, onion powder, salt, pepper, cayenne pepper, red pepper flake. All to taste.

I have only one pic of this, lo siento (I'm sorry- in spanish). 

So we start with chicken, boil a pot of water (gross I know, I don't like it either but this is easier). Drop your chicken in and boil for 10-15 minutes or until cooked all the way through... I use my kitchen-aid mixer to shred the chicken but you can use two forks. 

Whilst that is a-brewin' take a strainer and drop your frozen spinach into it and run under cold water for 5 minutes occasionally stirring with your fingers and breaking up large chunks until spinach is all thawed. Strain water and pat dry with paper towel, you don't want soggy wontons. 

In a bowl, mix corn, cheese,  green peppers, beans and seasoning. When chicken is done and shredded add that, add  spinach when that is all thawed and dry-ish. Mix!!!

Take wontons and put lots of mix into the middle, run your finger along the edges with olive oil and tuck ends in and roll up. coat with a light bit of olive oil and pop in the oven on a foiled lined cookie sheet. Cook 20 minutes-ish until wrappers are crispy, you will need to flip them over and coat with oil once more (the oil makes the shell crispy)

Whilst those are a cookin' mix a bottle of ranch and an avacado and some lime juice to taste together until smooth.... serve!!

Act like an iron chef, cut on a diagonal and spread a fancy dollop of your avacado ranch on the plate and send a text to your significant other, they'll come running... These make TONS, freeze um and heat later or eat all week. 

THE END!