Crispy Chicken Wraps

The great thing about this recipe is that it is fast, easy and everyone loves it.  Plus, it is easily adaptable to whatever your family loves.  I like to make it on nights that our family has lots of places to be.

This recipe is slightly adapted from Mels Kitchen Cafe, one of my favorite food blogs.

What you will need:

1/3 cup mayonaisse
1/2 small onion, chopped fine
2 celery ribs chopped fine
2 Tlbs. sour cream
2 tsp. hot sauce
1/2 rotisserie chicken, skin discarded and meat chopped into bite size pieces
2 cups shredded cheddar cheese
Flour tortillas

What you do:

Mix the mayo, onion, celery, sour cream and hot sauce in a large bowl.  Add chicken and toss to combine.  Spread a small amount of chicken mixture down the middle of a tortilla.  Sprinkle cheese on top of chicken mixture.  Wrap tortilla like a burrito with sides folded in.  Place on a hot skillet and let tortilla brown.  To keep the tortilla from opening up, start with the seam side down.  After tortilla has browned flip and brown the other side.  Repeat until all chicken mixture has been used up.

This makes about 6-8 wraps for my family.  The amount you will get depends on how much chicken mixture you add to each tortilla.

Rotisserie Chicken

One of my new favorite things are rotisserie chickens from Sams Club. They are so convenient for weeknight cooking.

What I do is buy one and let it cool on the counter long enough for me to take all the meat off without burning my fingers.

I separate the meat into two Ziploc baggies. Half the chicken in each bag. Then during the week when I am making a quick meal the chicken is already cooked and mostly chopped. All I do is quickly defrost one baggie in the microwave and add it to any dish that calls for chicken. I love it because it not only saves me time but tastes great too! You also can't beat the price, $4.98 for 2 meals is great!

Chicken Spaghetti

A few weeks ago I first heard about chicken spaghetti. My friend and I were at the pool letting our kids play and we were discussing what to have for dinner. She said Chicken Spaghetti and I said "what?" I had never heard of it. She gave a brief description and then we continued on in our conversation. Then a couple days ago, I found a recipe on The Pioneer Woman Cooks blog for chicken spaghetti. It seemed was similar to the one my friend told me she made. I decided that it was time that I tried my hand at chicken spaghetti. This is what I came up with.

Oh, and in case you are like me and have never heard of it, chicken spaghetti is nothing more than a casserole. It isn't spaghetti with chicken instead of beef like I had originally thought. I will have to say it ranks pretty high in the comfort food department. I hope you enjoy it as much as I did.

What you will need:

1 16 oz. package angel hair pasta

2 cans cream of chicken soup

2 cans chicken broth

1 cup milk

2-3 small tomatoes cut into chunks

3-4 celery ribs cut into small pieces

1 onion chopped

1/2 rotisserie chicken taken from bone and chopped into bite sized pieces

Cheddar Cheese (1-2 cups depending on how cheesy you like it)

1 sleeve buttery crackers

1/2 cup Parmesan cheese

4 tlbs. butter

Black Pepper

Lowery's Seasoning Salt

Cayenne Pepper

What you do:

Cook the spaghetti in the two cans of chicken broth plus enough water to fill the pot. Cut up the celery, onion and tomato. Mix celery, onion, tomato, cream of chicken soup, rotisserie chicken, cheese and milk together in large bowl. Add spaghetti when cooked to just before aldente. You want it with a good bite because you will continue to cook it in the oven. Season with seasoning salt, black pepper and cayenne pepper. You can leave out the cayenne if you don't like your food with a little spice. You will want to taste the sauce to see how much seasonings you like.

If I had to guess I would say that I used about 1/8 tsp. cayenne pepper, 1 tsp. seasoning salt, and 1/2 tsp black pepper. I may have used a little more than that, but that is a good place to start from.

After seasonings are all stirred in, put in a 9x13 baking dish. Crush crackers in a bowl and add Parmesan cheese. Sprinkle over top of casserole. Cut the 4 tlbs. butter into small pieces and dot around top of crackers.

Bake in a 350 degree oven for about 20 minutes or until cheese is melty, sauce is hot and cracker crumbs are golden brown.

Dutch Oven Potatoes and Bacon

Now that summer time is here, it is time for camping and outdoor cooking!! My family loves to cook in the dutch oven. This is one of my favorite recipes for the dutch oven.

This recipe is an "eye-ball recipe" meaning you just need to measure everything by looks. I don't have any measurements for the ingredients. You decide the proportions.

What you will need:

Bacon
Chicken
Potatoes
Carrots
Onions (optional)
Cream of chicken soup
Sprite
Salt and Pepper to taste
Cheddar cheese

What you do:

Brown bacon in the bottom of dutch oven. Or do it inside if you are short on time. Take bacon out and cook chicken till mostly done. Inside, cut up potatoes and carrots. Mix Cream of Chicken and Sprite to make it a gravy consistancy. You may want to season it with a little salt and pepper, just taste to find out. Pour gravy over potatoes and carrots till well coated. Add potato mixture to dutch oven with chicken. Cook until potatoes and carrots are tender. Add bacon at end of cooking time. Stir in grated cheddar cheese at the time you add bacon.