Recipes

From time to time we will be doing cooking segments with Jennifer from http://www.californiacountrykitchen.com . Check here for recipes after you watch the show! You can add them on Facebook at https://www.facebook.com/pages/California-Country-Kitchen/276030625772520?ref=ts

Warm Artichoke Dip

This is the ONLY way I like to eat artichokes!  I got this great recipe from my friend Kimberly…we beg her to make it whenever we have a party and it’s the first thing everyone eats   You will be a hit if you make this for your party!

2 cans of artichoke hearts-NOT marinated
8oz package of light cream cheese
1 cup of best foods mayonaise (NOT miracle whip)
1 cup lite sour cream
2 to 2 1/2 cups of shredded parmesan cheese
Bake at 350 for 45 to 50 mins and then sprinkle paprika on the top and serve with your favorite crackers or tortilla chips

Potato Chip and Coconut Chicken Bites

This is a great home-made option instead of buying those awful pressed chicken nuggets at the store They are so easy and so yummy you will love them!

Preheat oven to 375 degrees

2 large boneless skinless chicken breasts (can use shrimp also)
2 cups crushed ruffles potato chips
2 cups shredded coconut
2 cups buttermilk
1 tsp cajun seasoning or you can substitute 1/2 tsp cayenne pepper and a 1/2 tsp black pepper

In three large bowls place separately, the chips, coconut and buttermilk. Add cajun seasoning to the buttermilk and stir until blended. Cut chicken into 1 inch cubes and dip chicken first into buttermilk, then into the coconut, back into the buttermilk and lastly into the potato chip crumbs. Place coated chicken onto a baking sheet that has been sprayed well with non-stick cooking spray. Repeat until all chicken has been coated. Place in oven on lower rack and bake for 35 minutes or until chicken is golden brown and cooked all the way through.

Serve with your favorite dips such as Kickin Ketchup, ranch dressing or sweet and sour sauce.

Chicken Present Appetizers
You can use anything you want for the filling, get creative and have fun.
Preheat Oven to 350 degrees
Ingredients

• 1 roll of Pillsbury Crescent Dough
• Pre-cooked chicken breast cut into 1 inch cubes
• fresh cilantro or basil-ripped into small pieces
• shredded cheese
• 1 Tbsp olive oil
• 1 tsp garlic salt
• 1 tsp course ground pepper
• Mini muffin pan and non-stick spray
• Paprika to shake on top of finished appetizers

In a small skillet saute the chicken pieces in olive oil and sprinkle the garlic salt and pepper on while you warm it in the skillet.  You don’t need to cook it very long as it just needs to warm up and get the flavor from your seasoning and the olive oil.

On a cutting board, open up the crescent dough all the way and cut the dough into two inch X two inch pieces.  You should get about 16 pieces per roll.

Spray the mini muffin tin with non-stick spray and place the pieces in the center of each mini muffin cup.  Press the dough down into the cup and fill with your chicken, cheese and fresh cilantro or basil.  Once cups are filled with filling, bring the corners together and press to seal.  They will look like little presents when you are done. 

Bake for 12 minutes or until a light golden brown and remove from the oven.  Sprinkle the top of each one with a little bit of paprika for a pop of color.  Let them cool a little bit and then place on a serving tray for your guests and listen to all the compliments you will get from your guests!

Happy Holidays,

Jenn
California Country Kitchen