(Closed) Post your favorite recipe!

posted 7 years ago in Cooking
Post # 4
1815 posts
Buzzing bee

This is super easy and good. I just made it last night!

Chicken balls:

1 cooked rotisserie chicken from the grocery store

2 containers of philadelphia chive and onion cream cheese

1 thing of pillsbury crescents.

Bread crumbs


First take all of the good meat off of the chicken and put it in a bowl. Then shred it using two forks. Then add 1 and a half containers of the cream cheese. Stir it really well! Then preheat the oven to 375, while it’s preheating start dishing out amounts of the chicken/cream cheese mixture onto the rolled flat crescents. Then roll the crescent around the mixture until it’s completely covered by the dough and is in the shape of a ball. Make sure none of the mixture in showing/poking out.  Sprinkle some bread crumbs on top of each ball, and stick in the oven for 10-12 minutes.

So good, so fast, so easy!!! You could substitute the rotisserie chicken for baked or boil chicken but that takes longer obviously.

Post # 5
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

My new obsession is Skinny Taste. Every single thing I’ve made from there has been amazing, fast, and a crowd pleaser.

One of my other favourites is this oven pot roast. It’s really simple and always comes out beautifully for me. I use a top sirloin roast, it’s super tender.

Post # 6
825 posts
Busy bee
  • Wedding: July 2010

Butternut Squash Soup with a Nutmeg Cream

Michael Salmon, Hartstone Inn

2½ pounds butternut squash, skin and seeds removed, roughly cut into ½-inch cubes

2 medium carrots, peeled and roughly cut into ½-inch cubes

2 Tablespoons canola oil

2 medium-sized yellow onions, peeled and roughly cut

1 stalk celery, roughly cut

1½ quarts chicken stock

1 bay leaf

¼ teaspoon thyme leaves

1½ teaspoons brown sugar, firmly packed

Salt and white pepper to taste

¼ cup whipping cream

1 dash freshly grated nutmeg

Kosher salt and white pepper to taste

2 teaspoons chopped chives

¼ cup crisp croutons

Preheat the oven to 400°. Place the cut butternut squash and carrots on an oiled baking sheet and roast in the preheated oven for 1 hour.

Heat the oil in a large (4-quart) saucepan. Add the onions and cook for 3 minutes, stirring occasionally. Stir in roasted squash and carrots, celery, chicken stock, bay leaf, thyme and brown sugar. Bring to a boil, and reduce to a simmer for about 30 minutes.

Remove from the heat and discard the bay leaf. Blend the soup with either a handheld immersion blender or in a regular household blender until smooth. Season with salt and white pepper.

To serve, whip the cream to stiff peaks and season with nutmeg, salt and white pepper. Ladle soup into serving bowls and top with a dollop of whipped cream. Sprinkle with chopped chives and crisp croutons.

Serves 8.

Post # 7
825 posts
Busy bee
  • Wedding: July 2010

oops sorry that came out as one big paragraph, must not have pasted right.

Post # 8
1042 posts
Bumble bee
  • Wedding: May 2010

I made this on a whim this weekend- it was SUPER easy, pretty healthy and way delicious. This is also great if you have leftover chicken to use up.

Chicken Enchilada Casserole

Need:1 can of corn1 can of black beans, rinsed and drained~2 cups of enchilada sauce (I will link below to a recipe if you want to make your own, its easy)1 cooked chicken breast, shredded1 cup of chunky salsa6 corn tortillas9x13 baking panMed/large bowlshredded cheese (optional)

Grease baking pan lightly. Put some of the enchilada sauce into bowl and dip a tortilla in the sauce on both sides. Place tortilla in bottom of pan and repeat 2x. Most of the pan should now be covered in tortillas. Mix beans, corn, and salsa together and put half of this mixture in the pan. Put half of the shredded chicken on top of this, and top with cheese (if desired). Then, dip 3 more tortillas in enchilada sauce and place in pan to create a new layer, and add your corn/bean/salsa mixture. Add the remaining chicken, pour the remaining enchilada sauce over the whole thing and top with cheese (again, if desired). Bake at 375 degrees covered for 25 minutes, then uncovered until cheese is melted.

Enchilada sauce: http://allrecipes.com//Recipe/ten-minute-enchilada-sauce/Detail.aspx

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