Friday Foodday!

Hey there lovebugs! It's been a great week here at TCB. I got the Stylish Blogger Award and we made it onto the "It List"! Thank you so much for your continued support and help with making this blog successful! 

But today is the day we put fashion aside.  You know why.  Because it's Friday Foodday!!!!

Tex Mex Chicken Pot Pie
c/o Dad

Ingredients
8 cups Chicken Stock (see related recipe)
1 cup + 3 Tbsp Bob's Red Mill Organic Medium Grind Cornmeal, divided
2 green onions, chopped finely, divided
4 Tbsp Chipotle Lime Finishing Butter
1 pkg (16 oz) Tex Mex Blend
1/4 cup Food You Feel Good About Fire-Roasted Poblano Peppers
3 1/2 cups cooked chicken from Chicken Stock, shredded
1 pkg (8 oz) Shredded Sharp Cheddar

Directions
Preheat oven to 350 degrees.


1. Add stock to stockpot; bring to rolling boil on MEDIUM-HIGH. Cook 1 hour on low boil, until stock is reduced by half (4 cups total). Reserve 1 cup.
2. Add 3 cups of hot stock to large saucepan on MEDIUM-HIGH heat. Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil. Cook and stir about 5 min, until mixture is smooth and thickened.
3. Fold half the chopped green onions into cornmeal. Remove from heat; let stand while preparing remainder of recipe.
4. Place chipotle finishing butter in an oven-ready skillet; heat on MEDIUM. Stir in 3 Tbsp cornmeal until mixture is bubbling. Raise heat to MEDIUM-HIGH. Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
5. Add Tex Mex blend, peppers, and reserved cup of stock to skillet; stir to combine. Bring to a simmer, 4 min, or until sauce thickens.
6. Turn off heat. Fold chicken and remaining green onions into mixture until well-mixed. Smooth surface evenly.
7. Fold shredded cheddar into cornmeal/onion mixture and spread over Tex-Mex mixture, smoothing over surface, as if frosting a cake.
8. Transfer skillet to oven. Bake 30-35 min, until golden brown on top and edges bubble. Rest 10-15 min for easy scooping.
 
 
 

Spinach Dip Chicken
c/o Stephanie Cooks
Ingredients:

2 thin chicken breasts
1/3 cup panko (or bread crumbs)
1/8 tsp. garlic powder
1 egg
Cooking spray
1/2 cup spinach dip (or any variety you have)

Directions:
1- Heat the oven to 350.
2- In a bowl, beat the egg.
3- On a separate plate combine the panko (or bread crumbs) and garlic powder.
4- Dip the chicken in the egg, then in the breading.
5- Place in a dish that's been sprayed with cooking spray. Lightly cover coated chicken with cooking spray.
6- Bake for 10 minutes.
7- Remove from the oven, top with the spinach dip. Return to the oven- bake until chicken is cooked through and the dip is hot.

Twice Baked Sweet Potato
c/o AnnieBakes

Ingredients
5 medium sweet potatoes

1/2 cup cranberry sauce
1/2 cup dried cranberries or raisins
2 tablespoons butter, softened
1/2 cup pecan pieces, lightly toasted
Directions
-Preheat oven to 325 degrees. Scrub potatoes; rinse and pat dry. Pierce all over with a fork. Place potatoes on oven rack and bake for 1 hour or until tender.

-Cut each potato in half lengthwise and using a spoon, scoop the pulp from each potato half, leaving a 1/4 inch shell. Place pulp in a mixing bowl, set aside the shells.
-Using a potato masher, mash pulp until smooth. Stir in cranberry sauce, dried cranberries and butter. Spoon mixture into each potato shell. Place, filled sides up in a baking pan, sprinkle with pecans. Cover and chill for up to 24 hours.
-To serve, preheat oven to 350 degrees. Bake, uncovered for 30-45 minutes or until heated through.
 
 

Snicker-free Snickerdoodle
c/o Nikki
 
Ingredients:
2-3/4 cups all purpose flour

2 teaspoons baking powder
1/2 teaspoons salt
1 cup (2 sticks) unsalted, softened butter
1-1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350°. Sift together flour, baking powder and salt into a small bowl.Put butter and 1-1/2 cups sugar in a large bowl and beat with an electric mixer until pale and fluffy. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.


Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into small balls (around 20); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotative sheets halfway through, until edges are golden, about 12-15 minutes. Let cook on sheets on wire racks.
 
 
 
 
Be fabulous today!