Author: Nicole

Ingredients:

• 1 small onion, diced
• 1/2 red bell pepper, diced
• 1/4 cup sour cream
• 16 ounces rotini
• 2 (cooked) boneless chicken breasts cubed
• 2 garlic cloves, minced
• 4 tablespoons butter
• 3 tablespoons flour
• 3 tbs real bacon bits
• 3/4 cup chicken broth or white wine
• 3/4 cup milk
• 8 ounces grated Monterey jack cheese

Directions

1. Over medium heat, cook the bacon bits in 4tbs of margarine until they are extra crispy
2. In the same skillet add onion, peppers and garlic and cook until they are tender.
3. Stir in the flour and cook for a minute, keep stirring so that it doesn’t burn
4. Add chicken broth, and the milk. Cook and stir until the sauce starts to bubble.
5. Stir in the cheese and sour cream, then add the chicken.
6. Continued to stir until the cheese has melted. Do not bring this sauce to a boil only a simmer. Continue stiring until the sauce is warm through
7. Serve over cooked rotini

*If your sauce is too thick you can add extra milk, chicken broth, or white wine to the sauce to thin it. *

I was a little worried about this recipe because it calls for some much hot sauce, but what a shocker when you taste the chicken and you only get a mild flavor of the hot sauce, with very little heat at all. This is my favorite fried chicken recipe. It has a nice southern kick to it, which I love. I don’t think chicken has a lot of flavor, but this chicken pops out at you. If you are splurging on calories this is the recipe to splurge on. Thank you Sharlene!!

Ingredients

• 2 lbs cut-up chicken
• Peanut or Vegetable Oil

Sauce mixture:

• 4 eggs
• 1/3 cup water
• 1 cup hot sauce (I used Tabasco)
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons fresh ground black pepper

Dredging mixture

• 1/4 teaspoon garlic powder
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Directions:

1. Heat peanut oil (I used veggy oil) in a large deep pot to 350°F (do not fill more than half full).
2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well.
3. Pour this mixture into a large plastic zip-top bag.
4. For dredging mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder, mix flour, baking powder and 1/4 teaspoon salt.
5. Rinse and pat dry chicken pieces with a paper towel.
6. Cut breast pieces in half across ribs.
7. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
8. One piece at a time, roll chicken in flour mixture and drop into hot oil.
9. Don’t crowd chicken pieces–I cook about half the chicken at a time.
10. Fry chicken until brown and crisp.
11. Drain on paper toweling.
12. Dark meat will take about 14 minutes, white meat about 10 minutes.
13. Remember smaller pieces cook faster than the larger ones.
14. You can check for doneness by piercing to the bone in the thickest part with a fork.
15. If the juices run clear, it is done.

These are sooooooooo good! Getting the popper dip to actually stay in the burger is a pain. Cooking, and eating the burger is very messy. I don’t think I would add the popper sauce to the inside of the burgers next time I make them. I plan on spreading the popper sauce over the top of the burger, or even spread it on the bun. Then you can add as much as you want. It will be just as good, and half the work. Thank you Jules!!

Ingredients

• 2 lbs ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/2 teaspoon dried ancho chile powder
• 1/2 teaspoon ground cumin
• 1 tablespoon dried onion flakes
• 1-2 tablespoon minced jalapeno pepper, seeded,to taste (you can add more if you like ’em HOT)

Directions

• Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
• Shape the mixture into 12 thin patties, each about 4 inches in diameter.
• Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
• Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
• Cover each patty with one of the remaining 6 patties, sealing the edges well.
• Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.

This recipe is just wonderful!! We LOVED it! I can’t say enough about just how great this recipe is. The flavor is great, the smell while it’s cooking is great…  My husband always wants to eat this at a “Cajun” place at the mall food court. We don’t need too now! We can just make it ourselves. 

If you have had this in the mall then you will relate to this recipe because to me the taste is the same just with better quality ingredients.

• 2 lbs. boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoon olive oil

Sauce: (I personally double this … it’s great over rice)

• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/2 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

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At the Mexican restaurants I like to go to you can pay up

Directions

1.  Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
2. Cut tortillas into 4’s. I cut half, then half again with a pizza cutter
3. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
4. Drain on paper towels for about 30 seconds
5. While still warm, place a few at a time in sugar mixture in bag.
6. Shake gently to coat.
7. Store in airtight container.

Note: If you live some place as humid as Houston most likely your bunuelos will not be crispy the next day.

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