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MIXING IT UP
CREAM CHEESE CHICKEN TACOS
8 oz cream cheese
2 cloves minced garlic
2 cups shredded chicken
1 bunch green onions, sliced
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
10 medium corn tortillas
Canola oil for frying
Heat oil and fry tortillas, drain. Melt cream cheese in saucepan, add other ingredients and stir until blended. Spoon mixture into each tortilla. Fold over and put in a 9X13 baking dish. Bake at 425 10 minutes or thoroughly heated. Garnish with lettuce and tomato.
PECAN PRALINES
4 oz butter
4 cups sugar
12 oz can evaporated milk
2 cups pecans
Combine butter, sugar and milk in heavy pan. Bring to a boil, stirring constantly until mixture reaches “soft ball” stage on a candy thermometer. Remove from heat and beat until it loses its gloss. Add pecans and stir until mixture thickens. Drop by spoonful on foil or wax paper.
BACON BROWN SUGAR GARLIC CHICKEN
4 boneless breasts
2/3 cup brown sugar
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp pepper
10-12 slices bacon
Mix together brown sugar, garlic, salt and pepper. Add chicken and toss to coat. Wrap each breast in bacon. Put breasts in baking dish, cover with remaining brown sugar mixture. Bake at 375 for 30 minutes.
HONEY VANILLA
ICE CREAM
3 cups whipping cream
1 cup whole milk
1/2 cup honey
4 egg yolks
2 tbls vanilla
Heat cream, milk and honey. Whisk yolks and slowly add to cream mixture, whisking constantly until combined. Heat until mixture coats with back of a spoon. Be careful not to boil or curdle. Remove from heat and add vanilla. Chill for 6 hours. Put in ice cream freezer and freeze until firm.
POPOVERS WITH STRAWBERRY
BUTTER
Popvers:
4 cups flour
4 cups milk
6 eggs
1 tsp baking powder
1 1/2 tsp salt
Beat eggs on medium until foamy. Reduce speed and add milk. Gradually add salt, baking powder and flour; beat 2 minutes. Let batter rest for 1 hour at room temperature. Heat oven to 425. Place popover pan or muffin pan on a cookie sheet and heat in the oven for 30 minutes. Coat heated pan with cooking spray. Fill cups to the top with batter. Bake for 15 minutes until golden brown. Turn popovers out and serve warn with strawberry butter.
Strawberry Butter:
1 1/2 cup soft butter
1 cup quality preserves
Cream until fluffy and serve with hot popovers.
