Italian Style Croutons

3 TB. unsalted butter

3 TB. extra virgin olive oil

3 cloves garlic

1/4 tsp. sage

1/4 tsp. thyme

3 TB. parsley

3 TB. grated parmesan

pinch of black pepper

1/2 tsp. sea salt, or to taste

5 slices day-old white bread, cubed

Combine all ingredients except bread and parsley in a blender. When smooth, add parsley and pulse only until coarsely chopped.

Cut bread into cubes. Toss bread cubes in a bowl with the oil mixture.

Arrange in a single layer on a oiled baking sheet and bake at 275* until browned, turning several times.

Use on salads as you would croutons. These bread cubes are particularly good in a ripe tomato salad.

German Pancakes

Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar

Directions
1.Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

Chicken Crescent Roll Casserole

Ingredients:

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2-4 tablespoons mayonnaise or whipping cream
1-2 cup grated cheddar cheese (for topping)


Directions:

1. Set oven to 350°F.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
8. Season with seasoned salt or white and black pepper to taste.
9. Unroll the crescent rolls.
10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
11. Drizzle a small amount of soup mixture on the bottom of the dish.
12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
14. Bake for about 30 minutes.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.


Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Honey Sauced Chicken

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes


Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.


To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9X13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Don not bring to boil. You don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Sweet and Sour Sauce

1 1/4 cups pineapple juice
1 Tbs. Cornstarch
1 cup sugar
3/4 cup vinegar
1/4 teaspoon ginger
1 Tbs. Soy sauce
1 Chicken bouillon cube

Mix cornstarch with 1/4 c. pineapple juice. Set aside. Combine remaining ingredients and bring to a boil. Slowly add juice & cornstarch mixture and stir until it comes to a boil again. Cook until thickened.