Parmesan Knots

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese (I just used the Parmesan in the can...not fresh. But I'm sure you could use either.)
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)


NOTE: I took the biscuits out of the fridge about 30 minutes before I made the rolls so that the dough wasn't so cold. This made the dough more soft and easy to roll into ropes. Also, I made the rolls literally RIGHT when we were almost ready to eat so that they were hot. I would definitely recommend that. They are STILL good when cool, but MOUTH-WATERING when warm. ENJOY!

Chicken Supreme

1 cup fat-free sour cream
¼ cup lemon juice
1 teaspoon celery salt
1 teaspoon paprika
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
4 garlic cloves, minced
6 boneless, skinless chicken breasts
¾ cup dry breadcrumbs
3 tablespoons butter or margarine, melted (I didn’t use this; I just sprayed with Pam if the crumbs looked a little dry while cooking.)
¼ cup chopped fresh parsley ( I omitted this, because I never have fresh parsley.)

Combine the first 8 ingredients in a Ziploc bag. Add chicken and marinate overnight. Remove chicken from bag; discard marinade.

Reheat oven to 325. Dredge the chicken in breadcrumbs. Place the chicken in a baking dish coated with Pam. Drizzle 1 ½ tablespoons butter over chicken and bake at 325 for 30 minutes. Pour 1 ½ tablespoons additional butter over chicken and bake for an additional 15 minutes or until done. Sprinkle with chopped parsley.

Chicken Tortilla Soup

3 cloves garlic, minced

3 Tbs margarine or oil of choice

3 14 oz. chicken broth or bullion

1 can cream of chicken

1 can cream corn

2 t. cumin

3 Tbs cilantro

1 chopped onion

2 Tbs flour

4 cups half & half or milk

1 cup salsa

6 chicken breasts, cooked

1 pkg. taco seasoning

Tortilla chips

(Cheese, Avocado, Tomato, etc)

In a large pot, saute the garlic and onions in the margarine or oil for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken, corn, salsa, chicken, cumin, seasoning, cilantro. Stir and heat for 15 minutes.

Serve by putting chips, cheese, avocado, tomatoes, etc in a bowl and serve soup over the top...(or put them all on top of the soup).

YUM!!!

Sweet Pepper Rice

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

Directions:

1. In a large saute pan, melt butter & add onion & pepper. Cook until soft & onion is translucent. Add cilantro & salt & garlic powder, cook another minute. Add rice & brown. watch closely as not to burn.

2. Dissolve sugar into chicken stock. When completely dissolve, add to rice. Bring to a simmer, turn to low & cover. cook covered for 30 minutes. Fluff with fork.

Serve with these Sweet Lime Chile Enchiladas.

Sweet Lime Chile Enchiladas

Recipe originally found here.

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

Directions:
1. In a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.

2. Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.

3. After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.

4. Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.

Serve with this Sweet Pepper Rice.