Sweet and Spicy Chicken Sliders

Sweet and Spicy Chicken Sliders

Julia   

These sliders have a ton of flavor. They are a little sweet, a little spicy and nice and cheesy. They make a great lunch and could be used to serve a crowd. 

Sweet and Spicy Chicken Sliders

Ingredients:

• 12 slider rolls, cut in half
• 3 cups shredded monterey jack cheese
• 2 1/2 cups cooked shredded chicken
• 8 ounces pineapple chunks, drained and roughly chopped
• 1/4 cup diced pickled jalapeños
• 1/3 cup barbecue sauce
• 1/4 cup mayonnaise
• 6 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1/2 teaspon black pepper

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 baking dish with cooking spray.
2. Lay the bottom half of the buns in the prepared baking dish and sprinkle with 1 1/2 cups cheese.
3. In a medium bowl, combine the chicken, pineapple, jalapeños, barbecue sauce and mayonnaise. Evenly spoon the mixture over the cheese and then sprinkle with the remaining cheese.
4. Place the tops of the rolls on top of the cheese.
5. In a large glass measuring cup whisk together the melted butter, honey, Worcestershire sauce and black pepper. Even pour the mixture over the top of the sliders.
6. Cover the baking dish with aluminum foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and sliders are warmed through.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories 305
Total Fat		16.3g
Saturated Fat		8.9g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.6g
Trans Fat		0.1g
Cholesterol		52g
Sodium		457.4mg
Potassium		121.1mg
Total Carbohydrates		28.2g
Dietary Fiber		1.4g
Sugars		10.9g
Protein		12.7g
Vitamin A 3.35% Vitamin C 6.45%
Calcium 4.53% Iron 6.81%
*Nutritional information will vary depending on the brands you use.

*Adapted from Belly Full.

Broccoli Tots

Broccoli Tots

Julia   

This recipe was one I had wished I had doubled or tripled when we sat down to dinner.  They were tasty little poppers, and E loved them almost as much as Frog Prince and I did. 

We used them atop our tater tot hotdish recipe, and munched on them as a snack. 

Broccoli Tots – Adapted from Skinny Taste

Ingredients

• 2 C broccoli (fresh) or 12 oz broccoli (frozen)
• 1 egg
• 1 T minced onion
• 1/2 C shredded extra sharp cheddar cheese
• 1/2 C whole wheat panko bread crumbs
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning

Directions

Bring a pot of water to a boil.  Add in broccoli and boil for 1-2 minutes.  Drain and rinse with cold water.  Then, chop the broccoli into small pieces. 

Add 1 egg , 1 Tminced onion and 1/2 C shredded cheese to a large bowl.  Mix in the broccoli, 1/2 C panko and spices (salt, pepper and Italian seasoning).

Spoon 1 T of mixture into your hand and shape into a tater-tot.  Place on a lightly greased cookie sheet. 

Bake at 400 for 18-20 minutes.   Ideally, you’ll want to flip these over once during cooking, but I didn’t and they still tasted great. 

Serve warm.  Enjoy!

Bread Machine Cheese Bread

Bread Machine Cheese Bread

Julia   

Friday night we had some dear friends over for strategy games.  We played Dominion, but it took us a little while to get there since our little one wanted to be part of the action too!  During the course of conversation we began talking about food.  Surprise, right?!  Our friend Kerra shared that they used to make a white bread that had delicious cheese folded into it. 

It sounded downright amazing. 

After they left, I told Frog Prince I had to get the recipe from Kerra and I would try making it for our life group on Tuesday night. 

We made it, and loved it.  And, will make it again. 

Bread Machine Cheese Bread – Inspired by Kerra, Bread adapted from King Arthur

Ingredients

• 1 1/4 C water
• 1 T honey
• 1/2 C dry milk powder
• 2 T butter, cut into cubes
• 1 1/2 tsp. salt
• 4 C All-Purpose flour (we used Eagle Mills Ultragrain)
• 1 1/2 tsp. yeast
• 8 oz. extra sharp cheddar or white cheddar cheese

Directions

According to the manufacturers instructions, place the ingredients into your bread machine (all but cheese).  Set the machine for a 1 1/2 lb loaf with light crust and begin the cycle.  Note the time, such that during the last rise you can add ingredients to the bread. 

Meanwhile, shred the cheese and keep refrigerated until needed. 

When the bread machine begins it’s last rise (for me, that is about 1.5 hours before the bread will be done), remove the bread from the machine.  Flatten the bread dough into a rectangle and sprinkle 1/4 of the shredded cheddar cheese over the top.

Fold the dough over the top and press it flat once again.  Add the next 1/4 C of shredded cheese on the top.  Again, fold the dough over and press flat.  Repeat two more times using the remaining 1/2 C shredded cheese. 

Shape the dough back into a loaf shape and return to the bread pan. 

If desired, remove the paddles from the pan so they don’t leave indents in the bread when it bakes. 

Allow the cycle to finish. 

Remove the bread from the pan and allow it to cool completely before slicing to serve. 

Freeze leftovers, toasting or thawing to serve. 

Enjoy with a nice cup of roasted tomato soup, topped with veggie egg scramble or veggie chili.  Yum-o. 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Julia   

Now that the weather is colder, it’s the perfect season for casseroles.  Or, hotdish.  Take your pick. 

This creamy chicken cordon bleu casserole is a filling meal, and the savory flavors blend together for something different in a baked pasta dish. 

Creamy. Filling. Healthier (of course!). Win, win, win!

Chicken Cordon Bleu Casserole – Inspired by Made from Pinterest

Ingredients

• 1 1/2 C diced chicken, cooked
• 1 1/2 C diced ham, cooked
• 12 oz. mini lasagna noodle pasta (or other small shape)
• 3 C milk
• 3 T Dijon mustard
• 3 T honey
• 4 T flour
• salt & pepper, to taste
• 6 oz. Swiss cheese, sliced
• 1/2 C Panko bread crumbs
• Parsley, garnish (optional)

Directions

Begin by bringing a pot of water to a boil, and adding the pasta.  Cook according to package directions.  Drain, rinse and set aside. 

While the pasta cooks, dice up the chicken and ham.  Arrange in a single layer on the bottom of a lightly greased 9x13 glass baking dish. 

Then, prepare the sauce.  In a medium sauce pan, combine 3 C milk with 4 T flour and whisk well.  Stir in 3 T honey and 3 T mustard.  Stir continuously and heat until the mixture comes to a slow, low boil.  Then, reduce the heat to medium-low and stir until the mixture thickens, about 5-6 minutes.  Remove from the heat. 

Stir in 1/4 C shredded Swiss cheese, and allow the heat from the sauce to melt the cheese.  Season with salt and pepper, to taste.  When the pasta is drained and rinsed, arrange it on top of the ham and chicken layer in the 9x13 pan. 

Pour the milk-cheese sauce over the top. 

Slice the remaining Swiss cheese into thin slices.  Lay the slices across the top of the dish. 

Sprinkle 1/2 C Panko bread crumbs over the top.  Use slightly more or less depending on your taste. 

Place the dish in the oven, and cook at 350 for 20-25 minutes.  Then, switch your oven to broil and place the dish on your top oven rack.  Broil for 1-2 minutes until the bread crumbs are nicely browned.  Watch carefully so the dish doesn’t burn. 

Garnish with dried parsley, and serve warm.  Enjoy!

Caramel Apple Braid with Cinnamon Glaze

Caramel Apple Braid with Cinnamon Glaze

Julia   

This caramel apple braid with cinnamon glaze made an appearance at our first life group of the season, and it was the perfect way to start off fall. 

Sautéed apples in a caramel sauce wrapped in a yeast bread, drizzled with a cinnamon glaze; yes please!

Apple Braid with Cinnamon Glaze – Adapted from Busy Mommy

Ingredients

• 1 1/2 C warm water
• 1 1/2 tsp. yeast
• 3/4 tsp. salt
• 1/8 C sugar, or 2 T honey
• 3 1/2 C white whole wheat flour
• 4 T butter
• 6 medium apples (we used Paula Red)
• 1/8 C brown sugar (we used dark brown sugar)
• 2 T sugar
• 1 tsp. vanilla
• 1/2 C powdered sugar
• 1 T milk
• 1/2 tsp. cinnamon

Directions

Begin by preparing the bread dough; you’ll need 1 hour or so to do this before you make the rest of the dessert.  Place 1 1/2 C warm water into the base of your mixer or a large bowl if you will be kneading by hand.  Add in 1 1/2 tsp. yeast.  Allow the yeast to sit in the water until it starts to get foamy.  Then, add in 3/4 tsp. salt and 1/8 C sugar. 

Mix in 3 1/2 C white whole wheat flour, slowly, 1 C at a time, while the mixer is beginning to knead the dough together.  I ended up using just under 3 1/2 C flour, so play that last 1/2 C by ear as you are bringing your dough together.  Then, allow the dough to knead for 5 minutes. 

Lightly spray a bowl with cooking oil and place the dough inside the bowl.  Roll the dough around the outside of the bowl so the dough gets coated in oil and forms a nice ball.  Cover and allow the dough to rise for 30-45 minutes, until nearly doubled. 

While the dough is rising, wash and peel your apples.  Slice them into wedges.  Start warming a large skillet over medium heat, and add 4 T of butter. 

Melt the butter and then add the apple wedges.  Cook the apples for 1-2 minutes until they are nicely coated in the butter and then add in the sugars (1/8 C brown + 2 T white sugar) and 1 tsp. vanilla. 

Cook until the sauce slightly thickens and the apples begin to soften. 

When the dough is ready, roll it or form it into a large rectangle; the size of a 13x18 cookie sheet.  Place on a cookie sheet. Cut 1-inch wide slits on both sides of the dough. 

Then, place the apple mixture into the center of the dough.

Take the ends of the dough and wrap them around the apples, bringing the sides down in the inside along the apples. 

Alternating sides, bring each 1-inch wide dough strip up over the apples and create a braid as you crisscross the dough. 

Place the braid into an oven heated to 325.  Bake for 25-30 minutes until the top of the braid begins to lightly brown. 

Remove from the oven and cool. 

Before serving, mix together 1/2 C powdered sugar with 1/2 tsp. cinnamon and 1 T milk to create a cinnamon glazed sugar frosting.  Drizzle the cinnamon glaze over the top. 

Cut into slices and serve. 

Enjoy!