Homemade Corn Dogs

1 cup yellow cornmeal
1 1/2 cup all-purpose flour
1/2 white sugar
1 Tbl baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cup buttermilk or 2 % milk
1 Tbl vegetable oil
1 Tbl honey
1 (10 count) package of hot dogs
10 wooden skewers or chopsticks
2 qts vegetable oil for frying


In a large pot, turn heat to medium and heat the 2 quarts of oil. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Note: I am gluten free so I used gluten free corn mix and flour and it still works great.

Enjoy!

Crock Pot Ceasar Chicken Sandwich

4 boneless, skinless chicken breast
1 cup ceasar dressing
1/2 cup shredded parmesan cheese
1 tsp black pepper
Romaine lettuce leaves
Hamburger Buns


Cook chicken in crockpot with 1/2 cup of water on low for 3-4 hours or until chicken is done. Drain and return to crockpot. Shred chicken. Stir in ceasar dressing, parmesan and pepper. Cook on low for 30 more minutes. Serve on toasted buns with romaine.
Note: You may be thinking the same thing I did when I read this recipe. I have never heard of the ceasar flavor on a sandwich until now. But this is AMAZING! A must try.

Enjoy!

Crock Pot Pesto Chicken Ranch

8 boneless, skinless chicken thighs
6 oz jar basil pesto
1 package of ranch dressing seasoning mix
1/2 cup chicken broth

Mix pesto, ranch mix and broth. Place thighs in crock pot and pour ranch mix on top. Cook on high for 3-4 hours or on low for 6-8 hours.
Note: This dish is really good with mashed potatoes or on top of a plain backed potato.

Enjoy!

Chicken and Wild Rice Casserole

1 6oz package of instant wild rice mix
1 medium onion, chopped
1 celery stalk, chopped
2 Tbl butter
1 10 3/4oz cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 Tbl fresh basil or 1/2 tsp dried basil, crushed
2 cups of shredded cooked chicken or turkey
1/3 cup finely shredded parmesan cheese


Cook rice according to package, or in rice cooker. Meanwhile, preheat oven to 350. In a large skillet, cook onion and celery in butter over medium heat until tender. Stir in soup, sour cream, broth and basil. Stir in cooked rice and chicken. Transfer to ungreased 2-qt baking dish. Sprinkle with cheese. Bake uncovered for 35 minutes or until heated through.
Note: It seemed a little thick to me so I added a little more chicken broth. And I wanted to make more than 2-qt so I added another can of cream of chicken soup and about half a cup to 1 cup more turkey. Made a 8x11 pan.

Enjoy!

Salsa Chicken Casserole

1 cup uncooked instant rice
1 can corn
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken broth
1/2 Tbl chili powder
1/2 tsp oregano
2 LG (1.5 lbs) chicken breast
1 cup shredded cheese
2 whole green onions, sliced



Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Tip: Serve with refried beans!

Enjoy!

White Bean Chili

1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 o.z cans of white beans
1 – 15 oz. can of white corn (I used yellow since I couldn't find white)
1 onion chopped
1 package taco seasoning
1 – 7 oz. can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz. can of chicken broth

Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.Top your chicken with the beans, corn and onion. In a bowl, combine the garlic, taco seasoning, green chilies, soup and broth. I used a whisk to help break up the creamy soup. Once mixed together well, add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom. Cover and cook on LOW for 8-10 hours.

Enjoy!

Creamy Garlic Pasta

2	tsp olive oil
4	cloves garlic, minced
2	tbsp butter
¼	tsp salt
½	tsp pepper
3	cups chicken stock
½	lb spaghetti or angel hair pasta
1	cup grated parmesan cheese
¾	cup heavy cream
2	tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Note: I'm not a big fan of garlic so I made it without it and it was still so good.

I also didn't have fresh parsley so i used dried.

Enjoy!