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Buffalo Chicken Dip

Buffalo Chicken Dip

Rating: 5 of 5
Difficulty: 1 of 5
Healthy Scale: 1 of 5

Ingredients:
1/2 C Ranch Dressing
1 Can 12.5oz Tyson Chicken Breast
1 Pkg Cream Cheese
1/2 C Frank's Hot Sauce
2 C Shredded Colby Jack Cheese

Directions:
1. Combine all ingredients and half the cheese in baking dish.
2. Sprinkle other half of cheese on top.
3. Bake at 375 degrees for 30 minutes.
4. Serve with tortilla chips and celery.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 8

Recipes Critic Review: This Buffalo Chicken Dip is to die for. It is perfect for parties or large crowds. People will go on and on about how delicious it is. While it is fantastic please go easy on it because it is loaded with calories.

 

Mexican Chicken

Mexican Chicken

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

Ingredients:
4 Chicken Breasts
2 Bell Peppers
1 Medium Onion
12 oz Can Whole/Chopped Tomatoes
2 tbsp Chili Powder
1 tsp Garlic Powder
1/2 tsp    Cumin
1/2 tsp    Oregano
Salt to taste

Directions:
1. Bring chicken to boil in water w/ 1 tsp salt.
2. Cook over medium heat for 1 hour. Drain, saving broth.
3. Let cool, cut into 1/4 inch by 1 inch strips.
4. Saute in skillet with sliced peppers and onions.
5. Cook over low heat until lightly sautéed.
6. In blender add tomatoes, 2 cups reserved chicken broth, chili powder, garlic powder, cumin, oregano, 1 tsp salt.
7. Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

Prep Time: 30 Minutes
Cook Time: 70 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 8-10

Recipes Critic Review: Shredded Mexican Chicken can be used in many dishes and keeps well for leftovers. Can be used in tacos, salads, sandwiches, and more. This is very similar to Mexican Chicken you would get in a Mexican Restaurant. This is an excellent recipe!
 

Parmesan Mushroom Orzo

Parmesan Mushroom Orzo

Rating: 4 of 5
Difficulty: 3 of 5
Healthy Scale: 2 of 5

Ingredients:
1 oz Dried Porcini Mushrooms
4 C Chicken Broth
1/2 C White Wine
2 cloves garlic minced
1 c Orzo
1/2 C Parmesan Cheese
Cooking Spray (or 1/4 Stick of Butter)
1/2 C Chopped Onion
1/4 C Fresh Parsley Chopped

Directions:
1. Bring 4 cups of Chicken Broth to a boil. Remove from heat and add Mushrooms. Let sit for 30 minutes.
2. Melt Butter (or spray pan with Cooking Spray) and sauté Onion until slightly cooked over medium heat.
3. Add Orzo, chopped Mushrooms, and Garlic and sauté for 3 minutes stirring often. Do not let orzo burn.
4. Add 1 cup of Mushroom Broth and White Wine to pan. Season with Salt and Pepper to taste.
5. Cook 7 to 10 minutes until orzo is al dente.
6. Stir in Parmesan Cheese and Parsley and serve immediately.

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 16

Recipes Critic Review: Great side dish when you are looking for something out of the norm. The porcini mushrooms and broth add a wonderful flavor! I adapted this recipe from a Gorgonzola Porcini Mushroom Risotto recipe. I wanted something with the porcini mushroom flavor but without the richness of the gorgonzola and the heartiness of the risotto. Definitely one to add to your recipe box!
 

Chicken Tortilla Soup

Rating: 5 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

Ingredients:
1 Rotisserie Chicken, bones removed and chopped
2 (15 ounce) cans whole peeled tomatoes, mashed
2 (10 ounce) can enchilada sauce
5 cloves garlic, minced
1-1/2 cups chopped onion
1-1/2 cups chopped red, yellow, orange peppers
2 (4 ounce) cans chopped green chile peppers
2 (32 ounce) boxes chicken broth
1 (15 ounce) package super sweet frozen corn
2 (15 ounce) can black beans, drained and rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
2 bay leaves
4 tablespoons chopped cilantro

Directions:
1. Saute onion, peppers, green chile peppers, and garlic in large soup pot over medium heat until onions become translucent.
2. Add chicken broth, tomatoes, enchilada sauce, cumin, chili powder, black pepper, bay leaves, corn, black beans, and cilantro.
3. Simmer on low for for 30 minutes.
4. Optionally, top with lime wedge, cilantro, sour cream, and tortilla chips.

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 16

Recipes Critic Review: Easy and healthy version of Chicken Tortilla soup that is packed with veggies and protein. Great soup to eat on all week long. Makes 16 servings so you might want to cut it in half.
 

Baingan Bharta (Eggplant Curry)

 Baingan Bharta Eggplant Curry

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

Ingredients:
1 large eggplant
2 tablespoons vegetable oil (Note from critic: I only used 1 tablespoon)
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt (Note from critic: I used nonfat yogurt)
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4
Recipe From: allrecipes.com

Recipes Critic Review: I'm relatively new to Indian food and Indian cooking but I found the ingredients and preparation of this recipe to be enticing, so I decided to give it a try. I was not disappointed! The curry mixed wonderfully with the onion and eggplant. It received rave reviews from my roommate and sister. My roommate, who is a huge fan of Indian food, said it was better than the Eggplant Curry she has had at restaurants. I served it over basmati rice that I cooked in my rice cooker.