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CHICKEN BACON LASAGNA ROLLS


INGREDIENTS: 
8 lasagna pasta, cooked and drained.
1 pound bacon, diced, cooked and drained
1 small red or yellow onion
6 cloves of garlic, crushed
2 chicken breasts, cooked and shredded
2 cups of Alfredo cream sauce
1/2 cup mozzarella (to sprinkle on top)
1/2 cup grated Parmesan (to sprinkle on top)
Filling:
1 cup ricotta cheese
1/2 cup sour cream
6 oz. cream cheese
1/2 cup grated Parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper
DIRECTIONS:
- Add 8 pieces of lasagna pasta to a large pot of boiling water.
- Cook pasta 2 minutes less than the directions on the package. 
- Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
- Shred chicken breasts. Set aside.
- Cut and fry bacon.
- Add diced onions and crushed garlic 3 minutes prior to baking being finished.
- Drain bacon mixture onto a plate with paper towels. 
- In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
- Divide and spread the filling onto the cooked pasta evenly.
- Add the shredded chicken onto each pasta.
- Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
- Sprinkle some Parmesan on top of the bacon and chicken.
- Spread ½ cup of cream sauce on the bottom of a medium baking dish.
- Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
- Cover the roll ups with the rest of the cream sauce.
- Top with pieces of bacon.
- Sprinkle mozzarella and Parmesan on top.
- Bake in a preheated oven at 350 degrees for 25 to 35 minutes.




special thanks to Wendy Lipski for her submission.

Bacon Wrapped Shrimp Poppers

Spice Mix:
1 teaspoon smoked paprika
1 teaspoon chile ancho powder or mild chili powder
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon crushed oregano
1/2 teaspoon chile de arbol powder or Cayenne pepper
1/2 teaspoon pepper
Salt to taste
You will also need:
12 jumbo shrimp (12 to 15 count per pound)
3 fresh jalapeño peppers
4 ounces pepper jack cheese
12 strips bacon (mine was slightly thicker and I think a thin slice would work a little better)
1/3 cup your favorite hot sauce, wing sauce or barbecue sauce
*wire rack placed on top of baking sheet is the best way to cook these.


Directions:
1. In a bowl, combine the spice mix. Add salt to taste, set aside. Place the jalapeños in a small pan, drizzle with a teaspoon of oil and heat to medium heat. After a few minutes, the skins will start to blister and blacken. Turn as needed and remove from heat to cool. While the jalapeños are roasting on the stove top, prepare the shrimp.
2. Peel and clean the shrimp, leaving tails on. With a small, sharp knife cut the shrimp open as much as you can without cutting it in half all the way through. You want as much space to place the cheese and jalapeño inside. Once shrimp is ready, lightly season it with spice mix, cover shrimp and chill for now.
3. Cut the pepperjack cheese into small one inch matchstick size pieces. If they are too long the cheese will melt and leak out. Place onto plate and freeze until ready to use.
4. Carefully remove the stems and seeds from jalapeños and slice each pepper into 4 equal size strips. Preheat oven to 450ºF. Place the metal rack on top of baking sheet, set aside. Place a piece of cheese and strip of jalapeño inside open side of shrimp. Wrap with bacon as tight as you can and place onto rack. When all done season with remaining spice mix. Bake for 15 to 20 minutes or until bacon is cooked. Remove from oven, baste with your sauce of choice and place under the broiler for 1 to 2 minutes. Remove from oven and baste before serving.


hispanic kitchen

Beer-Battered Chipotle Chicken Strips

Ingredients:
1½ cups flour, plus 1½ cups separated
12 ounces light beer
1½ teaspoons baking powder
1½ teaspoons smoked paprika
1½ teaspoons salt
1 teaspoon pepper
2 chipotles in adobo, minced
4 large boneless chicken breast, sliced into ½-thick strips
Canola oil for frying
Directions:
1. In a large bowl, add the 1½ cups of flour, baking powder, paprika, salt, and pepper. Whisk in the beer until most of the lumps are gone. Fold in the chipotles, cover and let it set for 1 to 2 hours at room temperature.
2. Remove chicken from the refrigerator 30 minutes before you are going to cook it so it comes to room temperature. In a small fryer, or heavy pot, fill with 2/3 canola oil. Preheat to medium/high heat for 13 to 15 minutes. Oil should be at least 350ºF to 365ºF. Prepare a baking pan and top it with a wire cooling rack, set it aside. Preheat oven to 200ºF.
3. Add the the extra 1½ cups of flour to another bowl and season lightly with salt and pepper. Toss half of the chicken in until evenly coated and shake off excess flour. Dip up to 3 pieces into beer batter and carefully drop 1 strip at a time into hot oil. Cook, turning once for just 2 to 4 minutes or until golden brown. Remove from hot oil using a metal spider utensil and transfer them onto cooling rack. Keep them warm in the oven. Serve with your favorite salsa or sauce.


School lunches from around the world





























Easter Bunny Shaped Rolls

How adorable are these Easter Bunny Shaped Rolls? The secret to shaping the ears is Kitchen Shears! Use your favorite roll recipes to bake these bunnies or try the one below. Your family will love to see these cute bunnies on the Easter dinner table this year.
Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Your results may vary. Also please note that the recipe below is NOT the recipe used in the picture you see above.** Edited April 2014: The original recipe has finally been located (thank you, Pat!) and is linked at the bottom of the blog post. The original recipe uses a pastry dough instead of a bread dough.
Ingredients:
  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 egg
Directions:
  1. Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water.
  2. Let it rise double and cut into 16 equal parts.
  3. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns.
  4. The eyes can then be put in, use pepper grains or similar.
  5. Bake at 375° for about 10 minutes or until golden brown.
Looking for easy Easter table decor? Check out my blog post about DIY Easter Centerpieces with Peeps and Tulips.
My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! See these Easter ideas and more of my favorite things when you follow me on Pinterest.
Edited April 2014: The original recipe “Chinese New Year Pineapple Tarts” has finally been located online. It’s a huge surprise to me to learn that these are actually a pastry with a sweet pineapple filling. Perhaps a pastry dough will be easier to cut and shape into bunny ears that bake up the right way?  I know using plain roll dough can be a challenge when they bake.
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