Chicken and Waffle Bites {not a recipe, just a tip}

Okay...so not a recipe, but a really fun little concoction to serve as an appetizer or to the kids for dinner.  I served this twice this weekend, and it was loved by all.

It's as simple as the above ingredients.  Popcorn chicken, mini maple-flavored waffles and maple syrup to dip.  The greens were added to the adult version.  I took it a bit further and added cute cupcake wrappers and straws.

The little one wouldn't touch these at first.  

That's disgusting, he said...

...he got over it!

Thanks for visiting!

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Split Pea Soup with Ham + Homemade Croutons {recipe swap}

Classic, simple, hearty

Split Pea Soup with Ham

1 Pound green or yellow split peas

6 Cups of chicken broth or stock

1 Meaty ham bone (you know you have at least one in the freezer)

1 Medium onion, chopped

1 Cup celery, chopped

1 Cup carrots, diced

1/4 Teaspoon garlic powder

1/4 Teaspoon marjoram

1/4 Teaspoon dried, crushed thyme

Salt and pepper, to taste

Soak peas overnight in cold water.

Add all ingredients, except salt and pepper, to large stockpot or dutch oven.  Bring to a boil, cover, reduce heat and simmer for 2 hours, stirring occasionally. 

Remove meat from ham bone, chop and return to pea soup.  Simmer soup for an hour or so, stirring occasionally. Add salt and pepper to taste.  Serve hot topped with homemade croutons.

Homemade Croutons

6 Slices white sandwich bread (stale is fine)

4 Tablespoons of olive oil

1 Teaspoon garlic powder

Fresh ground salt and pepper, to taste

1 Teaspoon dried parsley

Preheat oven to 325.

Cube bread (crusts are optional, we keep them).

Mix olive oil and spices in a plastic bag

Add bread cubes and shake.

Spread cubes on a non-stick baking sheet and bake for 15 minutes, turning once, or until golden brown.

Thanks for visiting!

Cheddar Bacon Ranch Pulls aka Crack Bread {repost/appetizer}

PERFECT for New Years Eve!!

 Excuse my fancy paper plate picture!  This was hastily prepared for New Years Eve {2011}

Cheddar Bacon Ranch Pulls aka Crack Bread

1 unsliced loaf of sourdough bread (preferably round)

8 to 12 ounces Cheddar cheese, thinly sliced

3-ounce bag Oscar Mayer Real Bacon Bits

1/2 cup butter, melted

1 tablespoon ranch dressing mix

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.

Place slices of cheese between cuts.

Sprinkle bacon bits on bread, making sure to get between cuts.

Mix butter with ranch dressing mix. Pour over bread.

Wrap loaf in foil and place on baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap. Bake for an additional 10 minutes, or until cheese is melted. 

I found the recipe in blogland and then used this version for my recipe (and the NYT picture is more appetizing than mine!)  http://thequad.blogs.nytimes.com/2011/09/22/tailgating-recipes-cheddar-bacon-ranch-pulls/

Thanks for visiting!

Turkey Sausage Enchiladas {recipe swap}

Turkey Sausage Enchiladas

1 Pound ground turkey sausage

½ Cup chopped onion

1 Teaspoon minced garlic

3 Cups fresh (refrigerated) tomato salsa (I use Med. Heat)

¼ Cup fresh chopped cilantro

½ Cup chicken broth

4-6/8-inch Tortillas (I use corn+flour mix)

2 Cups shredded Mexican blend cheese (I use Mont Jack and Cheddar)

Cooking Spray

Garnish: More cilantro

Brown Sausage in large skillet over med-high heat until meat crumbles and is no longer pink.  Remove sausage from pan and drain on paper towels.

Sauté onion and garlic in sausage drippings until tender.  Remove from heat and stir in sausage, 1 cup of salsa and ¼ cup of cilantro

Warm tortillas in microwave by placing 2 tortillas at a time between damp paper towels for 15 second increments.  Repeat with remaining tortillas.

Spoon 1/3 cup of mixture evenly down center of each softened tortilla and sprinkle with 1 tablespoon of cheese; roll tortillas up and place, seam sides down, in a lightly greased baking dish.  Lightly coat tops of tortillas with cooking spray.

Bake at 350 for 20-25 minutes or until tortillas are crisp.

Stir together 2 cups of salsa and ½ cup of chicken broth in a saucepan over med-high heat.  Cook, stirring occasionally, 4-6 minutes or until thoroughly heated. 

Pour salsa mixture over tortillas and top evenly with remaining cheese.  Bake 5 more minutes or until cheese is melted.  Let stand 5 minutes and garnish with fresh cilantro (if desired).

Used up the last of my gardens cilantro.  I hope to add to my herb garden next year; such a pleasure to walk out the back door and clip your own.

Enjoy and thanks for visiting!