Chicken Stuffed Biscuits

Chicken Stuffed Biscuits

{{ Disclaimer: This is not my recipe idea. This is my boyfriend, Brandons, idea. He just told me how to make it and I did and put them together! All the credit goes to him!! }}

Ingredients:

1-2 small/medium Chicken Breast

1 can of biscuits

2-4 oz of Cream Cheese {just enough to coat}

1/4 of Purple Onion; chopped/diced {or as much as you like}

Shredded Cheese

Melted Butter

Wax Paper

Fork

2 small plates

On a cookie sheet, place a piece of foil to cover then lay chicken down. On one side only sprinkle with Garlic Salt and Onion Salt. Cook at 350 degreese for 20-40 minutes {depending on your oven, just keep checking after 10 minutes} Once done remove from the oven and let cool for about 5 minutes or till you are able to handle it. Place chicken on the cutting board on its side {you will need to hold it} and cut down the center so you have 2 pieces. Then cut length wise into strips then chop up chicken into very small bites.

FIRST:

Lay down a piece of Wax Paper & place your Biscuits on one side and cut the Biscuits in half.

SECOND:

Place the Chicken into a pot and add the Purple Onion and Cream Cheese. Heat it on Medium/Low until Chicken and Onion are being held together by the Cream Cheese. It doesn't need to get very hot, just enough to melt the Cream Cheese.

THIRD:

Take one half of a Biscuit and roll it into a ball then do the same with the other half. Then I placed a small plate over top of one ball and pressed down to flatten it out. Just flip the plate over and Biscuit will stick to the plate {it might shrink down in size just a little bit but it's okay} Place about a teaspoon full of the Chicken mixture in the center.

FOURTH:

Place a small amount of Shredded Cheese {any kind you like} on top. Take the other piece of that Biscuit, flatten it out and remove that from the bottom of the plate and place over the one with the Chicken mixture. Make sure you seal pinch it closed. Press the edges down with a fork and place on a baking sheet.

FIFTH:

Melt just a little bit of Butter and brush the tops of all the Biscuits. Place in the oven at the heat according to the Biscuit package. Check the Biscuits 5 minutes before the time is up to check. You want golden brown tops.

SIXTH:

Once the tops are golden brown, remove from the oven. It is okay if they have not been in the oven for the whole cook time. If they look like they are starting to open, that's okay too! Serve up and Enjoy!!! :)

★ Crissy Rose ★

Creamy Italian Crockpot Chicken

Creamy Italian Crockpot Chicken

4 chicken breasts {or 2 large chicken breasts} 
1 stick butter
1 package dry Zesty Italian dressing mix
1 can of cream of chicken soup
1/2 cup water
8oz cream cheese block

• Place 4 filleted chicken breasts or 2 extra large chicken breasts into the crockpot.
• Combine water and Italian dressing mix and stir.  Pour dressing over the chicken.
• Layer chicken soup on top of ingredients.
• Add butter on top.
• Cover and allow to cook on low for 3 hours.  {Every crock pot varies in cooking time}.
• When chicken is no longer pink in the middle, it is ready to be shredded with two forks.  {It will shred lots easier when it's hot}.  Shred the chicken then mix the ingredients.
• Add 8 ounce cream cheese block and cook for another 1-1.5 hours.
• Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.
• Serve over rice with your favorite vegetables! 

{For a little healthier version: feel free to make it without the butter, it will still be good.}


★ Crissy Rose ★

Jambalaya My Way

Jambalaya My Way

1pkg Hillshire Farm Kielbasa Sausage
1 Bell Pepper, chopped {any color}
1 Serrano Pepper, chopped
1 Jalapeño, chopped
1 Medium or Large Onion, chopped
Garlic, minced {as much as you like}
1 8oz can Tomato Sauce {or bigger depending on how much rice you use}
Paprika
Oregano
Thyme leaves {crushed}
Garlic Salt
Onion Salt
1 Cup white rice
Once I got home and got everything put away I chopped up the onion, bell pepper, jalapeno, and serrano pepper. I put them all together in a container and put the garlic in with it. Set it back in the fridge until it was time to get dinner done, that way I don't have to do it later. Once you are ready to start dinner take the sausage out of the package {I usually rinse mine off} and cut it in half.


After cutting it in half I cut the pieces in 1/2 moons. Depending on my mood, sometimes I will leave them whole rounds, or I will take the round and quarter them. It's all up to you on how you want to cut them.


Once your sausage is cut put it in a hot pot, I set it on medium-high. Once the sausage is in I sprinkle on the onion salt, garlic salt, paprika, oreagno, and thyme leaves. {I just sprinkle enough over to do a coat of each one} Mix it around and keep cooking. Then I add the container of goods, {onion, bell pepper, serrano, jalapeno, & garlic}. Cooking till onions are soft and flavor is coming out.


Once that is ready I add 1 cup of rice, no sauce or water yet. Stir the rice in with everything to get it coated with all the seasonings. Cook it for about a minute or two. Then add the tomato sauce. Mix in. Fill the 8oz can about 3/4 of the way full of water and add to the mix. Stir and reduce heat to medium and cover. 


You will have to check back about after 5 minutes or so. Then Voa-la!




I do apologize, I am not good with time. It just eyeball it and know when to go back and look. I will try to update this again when I know exact times. lol




★ Crissy Rose ★

Crockpot Beef Stroganoff

Crockpot Beef Stroganoff

• 2 pounds cubed stew meat
• 2 cans Condensed Golden Mushroom Soup
• 1 largish onion diced
• 2-3-4 tbsp of Worcestershire (this stuff is so awesome I always add more)
• 1/2 water
• 8 oz of cream cheese 
• couple of dashes of Garlic Salt
• couple dashes of Hot Paprika

• In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.
• Cook on Low for 8 hours.
• Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles {or mashed potatoes}

French Dip Crescents

French Dip Crescents!

French Dip Crescent Ingredients:

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• optional: Horseradish Sauce
• optional: Au Jus for dipping 

French Dip Crescent Directions:

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!

★ Crissy Rose ★

Mexican Stuffed Shells

Mexican Stuffed Shells

Ingredients:

1lb Ground Beef

1 pkg. low-sodium taco seasoning

4oz. cream cheese

14-16 Jumbo Pasta Shells

1.5 Cups Salsa {your choice}

1 4oz can olives

1 4oz can Diced Green Peppers

1/2 of a Jalapeno

Taco Sauce {red or green}

Cheddar Cheese

Monterey Jack Cheese

Green Onions

Sour Cream

Preheat oven to 350°. 

In a frying pan cook ground beef & drain; add taco seasoning & prepare according to package directions. Add diced green onion, olives, & jalapeno.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture {about one tablespoon; give or take}. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with green onions and/or any condiments you’d like. Serve with sour cream and/or more salsa.

★ Crissy Rose ★

Buffalo Chicken Tacos!

Shredded Buffalo Chicken Tacos

First Things First! This Is A Recipe That My Wonderful Boyfriend, Brandon, Came Up With. Tonight Was My First Night Ever Making It On My Own! All The Credit Goes To Him.

Your Crockpot

1 Package Boneless/Skinless Chicken Breast

1 23oz Bottle Franks Red Hot Sauce

6oz of Beer {you can always use a little more than half} [I don't recommend dark beer]

Flour or White Corn Tortillas

Shredded Cheese

Green Onion
Cabbage 


NOTE [You don't have to use green onion or cabbage. You can use whatever you like to put on top of your tacos. It's always changing for us every time we eat it.]

*~I recommend the minimum time for cooking 6 hours, you can always cook it longer after 6 hours~*

Directions: Set up your crockpot and set it on high. Pour in Franks Red Hot Sauce and half a can of beer. {I like to pour a little bit of the beer in the Franks bottle to get the rest of the sauce out and pour it in the crockpot}. Add the chicken breast and cover. Let it cook.


About 4 hours in the chicken should be starting to fall apart when a fork or knife is inserted. Be careful taking the chicken out. It will sometimes just break off and splash back down into the pot. Shred the chicken to your liking and then pour back in after all chicken is shredded. Stir around so everything gets covered and put the cover back on. Let it continue to cook.


Meanwhile, you can prepare any of your toppings to it is ready to go when the chicken is done. I shred a lot of cheese \\We like cheese in this house//


Preparing these is simple. Pour some vegetable oil in a pan and let it get hot. I don't have a thermometer to check the exact temperature. Tear a tiny piece or tortilla off and put it in the pan to see if it's hot enough. You will know. When oil is ready take a very small pinch of cheese and put in the center of the tortilla. Grab both ends and place in oil going back and forth then lay down for it to cook. I use tongs and a fork. Tongs to flip and a fork to hold it open a little bit. Make them as crispy as you like them.


Once all made, put some chicken inside, cheese, cabbage or lettuce, onion, or whatever you choose. Serve up and Enjoy!!! :)

★ Crissy Rose ★