Monster Mash

Picture 04401 chicken breast

4 potatoes

1 can of peas

1 can of corn

milk

1 tbs of butter

1 can cream of chicken

3 tsp of cajun seasoning

1 tsp of chili powder

1 tsp of garlic

1 roll of crescent rolls

green food coloring

Directions:  Cut up potatoes into small pieces.  Boil potatoes until soft.  Cook chicken while potatoes are cooking add 1 tsp of cajun seasoning, 1 tsp of garlic, 1 tsp of chili powder.  Shape crescent rolls to look like monster hand and dye green  hand and place in oven according to package.  Mash potatoes adding milk and butter and stir until thick and creamy.  Add peas, corn and chicken.  Stir together, heat the cream of chicken in a separate dish and add the 2 tsp of cajun seasoning. Place mixture on plate and pour cream of chicken over it as gravy.  Place the monster hand on top.  Enjoy!

Spicy Chicken Enchiladas

Picture 0427tortillas

1 large chicken breast

can of enchilada sauce (green or red)

1 1/2 cups of rice (uncooked)

1 can of corn

Cheddar or Taco cheese

1 tsp of chili powder

1 tsp of crushed red pepper

1/2 teaspoon of cajun seasoning

1/4 teaspoon garlic

Jalapenos

Directions:  Preheat oven to 350 degrees. Place aluminum foil in baking pan. Cook the Rice per instructions on packing and add half the cajun seasoning to rice once finished cooking.  Cook the chicken with spices and jalapenos in a large pan.  Combine chicken, rice and corn. Stir.  Let it cook together for a minute, then add cheese and turn off heat. Take tortillas and spoon mixture into tortilla and wrap the tortilla and place in the baking pan.  Once all enchiladas are in the pan pour the enchilada sauce over top and then add cheese on top.  Cover with aluminum foil and let bake 5-10 minutes. Serve with salsa and refried beans or alone.

This is a very yummy recipe that Beau came up with.  Sometimes it is more spicier than the others, but it is always very good. This is one of the few meals we work together on because there is so much going on at once.  I wish we made it more often.

Spiderweb Pizza

Picture 0424Pillsbury pizza dough roll

mozarella cheese

8 ounces of alfredo sauce

8 ounces of pizza sauce

toppings(we used chicken, spiced with garlic, chili pepper and crushed red pepper.  Also a few jalapenos)

plastic spider

ziploc bag

Directions:  Preheat oven as directed. Grease cookie sheet.  Unroll pizza dough onto cookie sheet. Cook toppings if needed.  Place into oven for 4-5 minutes.  Take out and add toppings, then mozzarella cheese.  Pour the pizza sauce over top.  Place alfredo sauce in the ziploc bag.  Cut a small hole on one of the corners.  Squeeze alfredo sauce out until you get your desired look.  Finish baking until crust is golden brown.

This was one of my favorite halloween dishes we have made so far.  It tasted really yummy and looked cool too.

Bone Appetit

2 diced chicken breast

1 1/2 teaspoon chili powder

4 ounces cream cheese

1/2 teaspoon garlic

1 teaspoon crushed red pepper

1/2 teaspoon cajun seasoning

taco or cheddar cheese(as much as you’d like)

1 tube of crescent rolls

1/2 loaf of french bread

Directions

Dice chicken and cook till no longer pink.  Preheat oven to 350 degrees.  Mix cream cheese, chili powder, crushed red pepper, cajun seasoning and garlic in a bowl. Spread out crescent roll dough into two squares on a greased cookie sheet. Take the mixture and spread it onto the french bread and on only one crescent roll square(the other will be used to cover it).  Place chicken on top.  Sprinkle cheese on top. Then place the other crescent roll square on top and seal edges.  Put in oven until brown.  (Note: The french bread will be done much sooner than the crescent rolls.  Also, make sure to slice the crescent rolls in order to make them look like ribs!)

Mummy Fingers and Crunchy Caterpillars

Picture 0411

Mummy Fingers

2 potatoes

1/4 cup Parmesan Cheese

2 tablespoons water

2 egg whites

1 cup bread crumbs(italian style or add garlic, basil and oregano)

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground red pepper

cooking spray

Cut potatoes into 1/8ths.  Heat oven to 450 degrees.  Spray cookie sheet with spray. Mix garlic, oregano, basil,parmesan cheese, bread crumbs, salt, pepper,and red pepper in a shallow dish.  In a separate dish mix water and egg whites.  Dip potatoes in the water/egg white mixture and then into the other seasoning mixture and place on cookie sheet.  Bake 18-20 minutes and turning after 10 minutes.

Crunchy Caterpillars

1 chicken breast

2 tablespoons lime juice

french fried onions(enough to coat chicken)

1 egg

Cut chicken into small strips.  Heat oven to 450 degrees.  Spray a cookie sheet with cooking spray.  Take the slices of chicken and dip into egg.  Coat with crushed up french friend onions and drizzle lime over top.  Bake until chicken is cooked.

Buffalo Zone

2 boxes of jiffy pizza crust mix

2 small/medium boneless chicken breasts

Mexican Cheese

Buffalo Sauce

diced jalapenos

chili powder

garlic powder

taco bell taco seasoning-sparingly

cajun seasoning

For the glaze: 

1 tablespoon vegetable oil

chili powder

oregano

basil

garlic

Directions:  Cut chicken breast into cubes and cook in skillet with jalapenos, chili powder, garlic powder, taco-bell seasoning, and cajun seasoning.  Once chicken is mostly cooked drain juices and add buffalo sauce.  Leave on heated burner until sauce thickens around the chicken.  For the crust, follow the directions on the jiffy box and “toss in a little love.”  Preheat oven to 350 degrees, grease cookie sheet.  Take half of the jiffy mixture and smooth it onto a cookie sheet(to be used as the bottom crust). Place chicken and cheese onto the bottom crust.  Then apply top layer.  Mix the glaze ingredients and paint the top of the calzone with it.  Place in oven until golden brown.

Applebee’s Fiesta Lime Chicken

This is my favorite dish from Applebee’s and Beau decided to try and make it for me for our anniversary.  It was the yummiest thing I’ve had in a long time ( I think it was even better than the one from Applebee’s).  He also cooked a side of spanish rice which was a nice flavor to add to the meal.  I’m definitely going to have him make this again in the near future.  I really wish I had a better camera(webcamera doesn’t work very well) so that you could see how good this really looked.

1 cup water

1/3 cup teriyaki sauce

1/2 cup lime juice

1 tsp of garlic powder 

1 teaspoon liquid smoke

1/2 teaspoon salt

 1/4 teaspoon ground ginger

4 boneless chicken breasts

1/4 cup mayonnaise

1/4 cup sour cream 

 1 tablespoon Milk 

 1 teaspoon cajun blackening spice

1/4 teaspoon dried parsley

 1/4 teaspoon hot sauce

1/8 teaspoon cumin

2 tablespoons Spicy, Chunky Salsa

1 cup shredded colby jack cheese

2 cups corn chips – crumbled

Directions 

Whisk together the first 7 ingredients, coat chicken in mixture, and marinade for at least 4 hours. Whisk together the next 7 ingredients, cover, and chill until needed. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.  Use the marinade to coat the bottom of the pan when cooking. Brush grilled chicken with chilled mixture,sprinkle with cheese, and broil until cheese has melted. Serve the chicken over a bed of crumbled chips and add salsa to the top as much as preferred.