One of my favorite recipes :)
INGREDIENTS:
3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
½ cup bottled ranch
½ cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas
DIRECTIONS:
Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese.
Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
Drizzle the top with ranch and enjoy!
Sunday, July 28, 2019
Friday, July 26, 2019
Ranch Chicken Tenders
This recipe comes from A Latte Food :)
INGREDIENTS:
12 chicken tenders
1 cup ranch dressing
1 Tbsp milk
1 cup Bisquick, or some other complete baking mix
1/2 tsp Smoked Paprika
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
DIRECTIONS:
In a large zippered bag, pour in ranch dressing and milk. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 15 minutes to 30 minutes.
Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan.
In a large zippered bag, add Bisquick, paprika, salt, and black pepper. Add marinated chicken tenders into the bag, zip up, and shake until all tenders are coated.
Place chicken flat in the baking dish, making sure none of the tenders are touching each other. Drizzle 2 Tbsp of oil over the tops of the chicken.
Bake for 8-10 minutes (or until the underside of the chicken is golden brown), then carefully flip the chicken over, and bake for another 9-10 minutes.
Serve with extra ranch, barbecue sauce, or any other sauce if desired. Enjoy!
INGREDIENTS:
12 chicken tenders
1 cup ranch dressing
1 Tbsp milk
1 cup Bisquick, or some other complete baking mix
1/2 tsp Smoked Paprika
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp olive oil
DIRECTIONS:
In a large zippered bag, pour in ranch dressing and milk. Add in all 12 chicken tenders, zip up the bag (squeezing out all excess air), and shake or massage the bag until all tenders are coated with ranch dressing. Allow to marinate for 15 minutes to 30 minutes.
Preheat oven to 475 degrees and line a large baking dish with foil (9x13 or 9x11 dish). Drizzle 2 Tbsp of oil over the bottom of the pan.
In a large zippered bag, add Bisquick, paprika, salt, and black pepper. Add marinated chicken tenders into the bag, zip up, and shake until all tenders are coated.
Place chicken flat in the baking dish, making sure none of the tenders are touching each other. Drizzle 2 Tbsp of oil over the tops of the chicken.
Bake for 8-10 minutes (or until the underside of the chicken is golden brown), then carefully flip the chicken over, and bake for another 9-10 minutes.
Serve with extra ranch, barbecue sauce, or any other sauce if desired. Enjoy!
Instant Pot Raspberry Jam
Every now and again I come across a recipe truly wonderful. This is it :)
INGREDIENTS:
3 c frozen or fresh raspberries
3/4 c sugar
2 T lemon juice
1 T cornstarch
1 T water
DIRECTIONS:
Add raspberries, sugar, and lemon juice into Instant Pot. Mix well.
Set IP to manual high pressure for 3 minutes with the vent sealed.
Let the pressure naturally release.
Mix in cornstarch and water.
Let sit, then stir for a few minutes.
When it cools down, pour into an air-tight container (lasts for two weeks in the fridge).
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