Spinach Cheese Dogs

Even though Princess P likes everything that is included in this recipe, I couldn't get her to eat it all combined in the wrap.  She just wanted nothing to do with it.

But luckily I have the Hubs, my walking garbage disposal ~ No food goes to waste in this house :)

INGREDIENTS:
1 can (4 ounces/4 rolls) crescent rolls
4 hot dogs
2 slices cheese
4 fresh spinach leaves


INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Separate the crescent rolls into triangles.
3. Slice the cheese diagonally.
4. Lay the cheese triangle on top of the crescent roll so that the points of both the cheese and roll are facing away from you.
5. Lay the spinach leaf on top of the cheese.
6. Place the hot dog on top of the spinach.
7. Wrap the dough around the hot dog.
8. Place on an ungreased cookie sheet and bake for 10-12 minutes or until golden brown.



RECIPE INSPIRED BY: Pillsbury

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Spicy Ranch Chicken

The sauce on this dish was actually really good but it almost took on a honey mustard taste rather than a ranch taste.  So if you aren't a huge fan of honey mustard I probably wouldn't give this one a try...

I served the chicken with roasted red potatoes and they were absolutely delicious dipped in the extra sauce!!

INGREDIENTS:
1 pound chicken tenderloins
2/3 cup ranch dressing
1/3 cup spicy brown mustard
3 tablespoons brown sugar


LETS COOK:
In a small bowl, combine the dressing, mustard and brown sugar.  Stir until most of the large clumps of sugar are broken apart.  Place your chicken in a gallon Ziploc bag and pour all but 1/2 cup of the dressing mix over the chicken.  Seal the bag and gently toss to coat the chicken.  Place in the refrigerator and allow the chicken to marinate for 4-5 hours or up to overnight.

Cook chicken in a non-stick skillet over medium high heat until done - chicken is no longer pink and juices run clear.  The outside of the chicken will be well browned.

Serve chicken with reserved 1/2 cup dressing mix as dipping sauce.*

*Optional - While the chicken is cooking heat the reserved 1/2 cup of dressing mix in a small saucepan over low heat, stirring occasionally.  Spoon over cooked chicken.



RECIPE INSPIRED BY: French's











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Caramelized Chicken with Chipotle Tomato Sauce

WARNING>>> 

this sauce has hhhheeeeeaaaatttttttt!

Use less peppers if you aren't a fan of spicy!

And don't be fooled by the first bite - it gets hotter and hotter as you go!!!

But isn't it pretty??

INGREDIENTS:
1 pound chicken tenderloins
1 tablespoon vegetable oil
salt & pepper to taste
5 Roma tomatoes
4 chipotle peppers from a can of chipotle peppers in adobe sauce
1/2 cup mayo
pinch of sea salt


LETS COOK:
For the chicken: pat the chicken completely dry with paper towels.  Season both sides with salt & peppers.  Heat the oil in a large skillet over medium-high heat.  Once the oil is hot, add the chicken and just let it sit and cook until it is golden.  Flip and cook until the other side is golden - add more vegetable oil if necessary when flipping.

For the sauce: combine all ingredients in a food processor and puree.  Store covered in the refrigerator until ready to serve.

To serve: spoon the sauce over the chicken

NOTES:
*I did serve the sauce chilled from the fridge - I had not made it that much earlier from making my chicken to let it get too cold but I am always scared about heating up mayo so I just let the heat from the chicken and pasta warm the sauce.
*I served this on top of angel hair pasta



RECIPE INSPIRED BY: Spabettie

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THIS RECIPE PROUDLY LINKED TO: Couponing And Cooking, Jam's Corner, Addicted To Recipes, Love Bakes Good Cakes, White Lights On Wednesdays, The NY Melrose Family, Eat At Home, DJ's Sugar Shack, 5 Days 5 Ways, Sunflower Supper Club, Simple Living With Diane Balch, Blissful & Domestic, Gooseberry Patch