Buffalo Chicken Jalapeño Poppers

18 – 20 jalapeño peppers ????????????????????????
1/3 cup hot sauce, such as Frank’s Red Hot
2 tablespoons butter
2 cups of rotisserie chicken, skin and bones removed, shredded
1 rib celery, finely chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles

Preheat oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm

Yields: Serves 4 as an appetizer

Source: Rachel Ray????????????????????????????????????????



Chicken & Avocado Quesadillas (Hot & Spicy)

chicavowrap (1)Quesadillas filled with chicken, cheese, and avocado chunks…great appetizer or lunch.

2 whole flour tortillas
1/2 cup mozzarella cheese, grated
4 tablespoons cooked shredded chicken
1/2 cup avocado, cut in chunks
1/4 cup sour cream
Sriracha sauce (to taste)

Heat a skillet on medium heat.

Brush margarine on the bottom of tortilla shell.

Lay tortilla shell in the bottom and sprinkle half of the shell with cheese.

Add chicken and avocado chunks on top. Sprinkle with more cheese.

Fold the shell over and heat for about a minute or two.

Flip the shell over carefully and heat the opposite side for another minute or two.

Repeat with the remaining shell and ingredients.

Dip the Quesadilla in sour cream or sour cream with a few drops of Sriracha sauce. Don’t add too much Sriracha at once as you can add more, but you can’t take the heat away if you add too much.

Makes 8 wedges.

Source: Adapted from http://insidebrucrewlife.com/2012/05/bbq-chicken-avocado-quesadillas/

Miraculous Mushroom Pie (Crustless Mushroom Quiche)

1 tablespoon butter????????????
1 tablespoon oil
2 cups sliced mushrooms
1/4 teaspoon salt
1/2 cup chopped green onion
1 cup grated Swiss cheese (250mL)
1/4 dried tarragon
1 1/4 cups milk
3/4 cup Bisquick mix
3 eggs

Heat butter and oil in a large frying pan.  Toss in mushrooms and cook over medium-high heat for 4-5 minutes.  Season.

Spread mushrooms, green onion, cheese, and tarragon in bottom of a greased 10″ pie plate.

Beat remaining ingredients until smooth and pour over vegetable mixture.

Bake in preheated 400F oven for 30-35 minutes until top is golden and pie is cooked.  Let stand 5 minutes before serving.  Garnish with tomato slices and parsley.

TIP: to test if pie is cooked insert a sharp knife halfway between the edge and the centre of the pie. If it comes out clean, the pie is done.

Makes 4-6 servings in about 45 minutes.

This is not a Betty Crocker Bisquick recipe.  It’s one I’ve had for years that I had cut out of a magazine.

Note:  I have made variations of this recipe using different cheese, vegetables, spices, etc.  As long as you make the Bisquick with the eggs and milk from the recipe you can be quite creative.  I’ve made chicken and broccoli with cheddar cheese, spinach and mushrooms with Swiss cheese, and ham and broccoli.

???????????????????????????????????002CHICKEN BROCCOLI PIEa000e-img_1817?????????????????????????

Beer Battered Fish & Chips

I have been holding on to this recipe for over a year because I thought it looked confusing.  Well, I finally gave in. I’ve made battered fish before but I really liked the batter in this recipe.  The batter clung tightly to the battered fish.


You can use (fresh thawed or fresh) Cod, Haddock, , Halibut, Pollock, Whiting, Cafish (meaty thick filleted which fish is good) For this recipe I used frozen cod.

1 cup flour seasoned with salt and pepper for coating (the paper towel dried) fish
vegetable oil for deep frying

1 cup all purpose flour
1 1/2 teaspoons baking powder
7 tablespoons milk (believe it or not, I started making the batter and didn’t have milk so I used almond milk)
1/2 tablespoon olive oil
1 tablespoon water
pinch of salt
6 tablespoons of fizzy lager/beer or fizzy water (I used Alexander Keith’s India pale ale purchased in the grocery store)

French Fries
Calculate roughly 2 medium-sized potatoes per person, cut into finger thickness fries.

Heat the oil (fill to 1/3 deep) in a deep frying pan or deep fryer.  When the oil reaches 300F add the fries and fry for 8 minutes.  Remove to a double-layer paper towel covered baking pan.

Cut the fish into even sized serving pieces, removing thin ends to be deep fried separately. I used two pieces of cod.

1. Coat the fish with flour and lightly salt and pepper.

2.  Mix the flour, baking powder and salt.  In a measuring cup add milk, olive oil, and water.  Add liquid to dry ingredients and mix (lumpy is fine).

3.  When the oil has risen to 350F add the beer/lager or fizzy water to the batter; blend until mixed.

4.  Dredge the fish in the batter and add to oil.

5.  Fry until golden brown.

6.  Remove to a double-layer paper towel covered plate.  Lift sides of paper towel to drain the fries onto the paper.  Salt as desired.

The original recipe has more extensive instructions if you need more direction.

PS The almond milk didn’t affect the flavour of the batter as far as I could tell. You could also substitute rice milk or evaporated milk.


Source:  http://www.lovefoodies.com/british-beer-battered-fish–chips.html