30 Days of Holiday: Sweet Chicken Bacon Wraps

This is an unexpected mix of flavors that, once tasted, will not be forgotten.  They have been a favorite at our annual Christmas Eve party ever since I first made them, about five years ago.

During cooking, these morsels generate a large amount of grease.  For this reason, you will want to cook them on a broiler pan that will allow the grease to drain while cooking.  Non-stick spray is essential but will not completely prevent sticking.  For easier release, remove chicken from pan immediately from oven.

What's In It:

4 boneless, skinless chicken breasts (The kind that aren't shot up with hormones and antibiotics don't just taste better.  They are much better for you!)

1 lb. sliced bacon

2/3 c. firmly packed brown sugar

2 tbl. chili powder

How To Make It:

Preheat oven to 350 degrees.

Cut chicken breasts into 1-inch chunks.  Cut bacon slices into thirds.

Wrap each chunk of chicken with bacon, securing with a toothpick.

Mix brown sugar and chili powder in medium bowl and dredge the wrapped chicken in mixture.

Place chicken on broiler pan sprayed with non-stick spray.

Bake for 30 to 35 minutes or until bacon is crisp.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Redneck Caviar

Had I heard it's name before I tried this dish, I would never have made it.  I even researched other names before posting in hopes of finding one more complimentary.  I failed.  You can call it 'Texas Caviar" or "Poor Man's Caviar".  I thought the name "Cowboy Caviar" kind of catchy.  I don't know how caviar came into play but that part seems set in stone, so I decided to introduce this recipe the way it was introduced to me, as Redneck Caviar.  Despite any predjudices you may have, which may include running in horror for the remote control every time your hear Jeff Foxworthy's nasal twang, I hope you'll give this a try. 

The taste is fresh and puts me more in mind of a salad than anything else.  I've been known to eat it right out of the bowl. 

What's In It:

2 15 oz. cans black eyed peas, drained (Don't waste your money on the fancy kind with hunks of meat floating around in them.  Store brands are adequate for all beans and corn in the recipe.)
1 15 oz can black beans, drained (I'm not a big fan of black beans so I omit these.  You decide.)
2 15 oz. cans white shoe peg corn, drained  
2 10 oz. cans Ro-Tel tomatoes, drained (Ro-Tel and ONLY Ro-Tel)
2 lg. bell peppers, chopped (Be creative!  Use any color you like!)
1 bunch green onions, sliced thin (stem and all)
3 ripe tomatoes, chopped fine (By ripe, I mean either bright red and right off the vine, or after several days of sitting on your kitchen window sill.  Pink is generally not a good color for food unless it's on the inside of a good cut of beef or on top of a cupcake.)
1 tsp. garlic powder
1 tsp. garlic salt
1 tsp. parsley flakes (Fresh is better, of course.  If you've got it, go ahead and use 1 1/2 to 2 tsp.)
1 16 oz. bottle Zesty Italian Dressing (Again, save your money.  I usually buy a big bottle of the store brand.)

How To Make It:

Mix all ingredients, preferably in a large bowl with a lid.
Refrigerate at least 12 hours.
Serve with Frito Scoops.  (Go ahead and use something else if you like....you'll be back.)

Told you it was easy!



© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Festive Bean Dip

Bursting with a bouquet of fresh flavors, this dip fits in wonderfully at summer picnics.  Festive colors and bold tastes also make it perfect for holiday parties.  It takes just minutes to prepare, and once you have, keep the ingredients handy.  Friends and family won't let you forget you made it.  They'll be asking for it again, and again.
The secret is in the spice...For added zip, sprinkle a little chopped cilantro across the top just before serving.

What's In It:

1 16 oz. can refried beans  (For taste, I prefer the "Taco Bell" brand.  If your store doesn't carry that, any other brand will do)
1 c. salsa  (Bottled over fresh, just this once.)
1 tsp. ground cumin
1/2 tsp. garlic powder
1 pint sour cream
1 1.25 oz. pkg. taco seasoning
1 bunch green onions, sliced thin
2 tomatoes, chopped
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

How To  Make It:

1. Stir together beans, salsa, cumin, and garlic powder.  Spread in bottom of 9x11 serving dish.
2. Stir taco seasoning mix into sour cream.  Spread over bean layer.
3. Sprinkle with cheeses, followed by tomatoes and green onions.
4. Cover and chill for at least one hour.  Serve cold with tortilla chips.

Originally posted by Lisa Garchow (Allrecipes)

© Copyright 2009-2010 Stacye Carroll All Rights Reserved