These sure are delicious, I am telling ya! I tested them out on Glenn and he LOVED them. I even used some jalapenos that were turning red but beware, they are much hotter when they turn!
Also, another tip; be sure to wear gloves when you handle the peppers! If you make contact with the raw pepper once you have cut it open, scrub your hands well in a bowl of 2 tablespoons of baking soda and a cup of water. ;)
Bon Appétit! =D
Ingredients
• 6 ounces cream cheese, softened
• 1/2 cup sharp cheddar, finely shredded
• 1 teaspoon Cajun seasoning
• 6 or 8 jalapeno peppers
Cooking Directions
1. Preheat oven to 350 degrees
2. In a small mixing bowl combine cream cheese, cheddar cheese, Cajun powder and blend well with a fork.
3. Slice jalapeno peppers in half lengthwise and remove seeds and innards
4. Fill each pepper slice with ½ ounce each of cream cheese mixture
5. Bake in a Pyrex or ceramic baking dish, that has been lightly sprayed with oil, for 20 minutes and serve!
Saturday, September 17, 2011
Wednesday, August 24, 2011
Japanese Curly Noodles with Vegetables and Chicken
My kids loved Ramen noodles growing up. We usually kept them as a backup for when I needed a break from cooking or for a quick hot lunch, but there comes a time when the whole "instant" thing needs to be for desperate moments of starvation or necessity and that's it. The Japanese Curly Noodles are about the same as the Ramen, except you will be adding real ingredients instead of using a "flavor packet". So I hope all my children and my followers will try this recipe I tweaked from researching recipes using curly noodles. I think y'all will love it. :D
Ingredients:
2 Tablespoons Sesame oil
4 strips of Tyson boneless chicken breast tenderloins, (not breaded)
2 large cloves garlic or 4 small cloves minced
1 cup fresh snow peas washed and ends clipped
2 cups button mushrooms
1/2 cup fresh green onion
1 package Japanese Curly Noodles (5 ounces)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 Tablespoon Soy Sauce
2 teaspoons Better Than Bouillon chicken base
In a large skillet or wok add your sesame oil and heat to medium/low and cook the chicken tenders until the meat is white inside and thoroughly cooked. Remove the chicken and pull the meat apart or dice into small pieces. If needed add more sesame oil to the same skillet then throw in the minced garlic allowing it to simmer quickly in the oil for only a few seconds then add the mushrooms. Allow to simmer stirring for about a minute coating the mushrooms with the oil. Add the soy sauce, the Better Than Bouillon chicken base, red pepper flakes and green onion, stirring together as you continue cooking the mushrooms and green onion.
Meanwhile, in a separate medium size saucepan, heat enough water to cover both sections of curly noodles and add 1 teaspoon of sea salt to the water. Once the water begins to rapidly boil, add the noodles and start breaking them up. Be careful not to over cook the noodles ... they cook in just about 5 minutes. Drain and rinse as directed, and set aside.
To the skillet add the fresh snow peas stir frying them for about 2 minutes or until hot. Add the Japanese noodles blending them in with your veggie and chicken mixture.
Bon Appétit!
Ingredients:
2 Tablespoons Sesame oil
4 strips of Tyson boneless chicken breast tenderloins, (not breaded)
2 large cloves garlic or 4 small cloves minced
1 cup fresh snow peas washed and ends clipped
2 cups button mushrooms
1/2 cup fresh green onion
1 package Japanese Curly Noodles (5 ounces)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 Tablespoon Soy Sauce
2 teaspoons Better Than Bouillon chicken base
In a large skillet or wok add your sesame oil and heat to medium/low and cook the chicken tenders until the meat is white inside and thoroughly cooked. Remove the chicken and pull the meat apart or dice into small pieces. If needed add more sesame oil to the same skillet then throw in the minced garlic allowing it to simmer quickly in the oil for only a few seconds then add the mushrooms. Allow to simmer stirring for about a minute coating the mushrooms with the oil. Add the soy sauce, the Better Than Bouillon chicken base, red pepper flakes and green onion, stirring together as you continue cooking the mushrooms and green onion.
Meanwhile, in a separate medium size saucepan, heat enough water to cover both sections of curly noodles and add 1 teaspoon of sea salt to the water. Once the water begins to rapidly boil, add the noodles and start breaking them up. Be careful not to over cook the noodles ... they cook in just about 5 minutes. Drain and rinse as directed, and set aside.
To the skillet add the fresh snow peas stir frying them for about 2 minutes or until hot. Add the Japanese noodles blending them in with your veggie and chicken mixture.
Bon Appétit!
Thursday, June 2, 2011
Turkey Taco Salad with Beans ~
When I cook my ground turkey for taco salad I make a couple of pounds at a time so I have leftovers to make nachos or have tacos the next day. I buy the seasoning mix in the commercial size containers at BJ's, where they carry the McCormick's brand of seasonings, but if you don't shop at BJ's you can buy the McCormick's Taco Seasoning that comes in the packets. Take note of the amount of ground beef/turkey you will need per packet. Also this salad is great to serve as a salad buffet allowing each individual to make their own. :D
This is what you will need:
2 pounds of ground turkey meat, (This will make 8 to 10 salads or save some for next day nachos!)
Whatever it calls for on the packet of McCormick's Taco Seasoning
3/4 cup water per every packet of seasoning
1 can for every two pounds of meat, Dark Red Kidney Beans
Your favorite brand of Tortilla Chips placed in the bottom of a rimmed bowl
Torn pieces of lettuce for each bowl of salad placed on top of the Tortilla Chips
Have all your garnishes chopped and in serving bowls, before the meat is done, allowing the salads to be made by each individual depending on what garnishes they like.
Cucumber quartered and sliced
Fresh green onion, chopped
Red onion, chopped
Celery stalks, chopped
Fresh Cow horn pepper, chopped (these are hot and optional!)
Cheddar or Mexican shredded cheese
Black Olives, sliced
Your favorite Salsa
Sour Cream
Guacamole
In a large non-stick skillet put your ground turkey meat and chop it up well as you simmer it on medium low. Turkey cooks fast so watch the heat and adjust accordingly. After browning meat, drain all excess fat off the meat and add the Taco seasoning and the water. Allow this to cook for about 10 minutes then add your beans and stir. Simmer on low until all water has been absorbed.
Now build your Taco salad! You should already have chips and a handful of torn pieces of lettuce in each bowl ready for the meat and garnishes of your choice. After I place chips and lettuce in the bowls, I add the celery, then red onion, cucumber, cow horn peppers, black olives, green onion, then once the meat and beans are cooked, add a serving spoonful to the top and sprinkle the cheese over the meat. This salad does not have a particular dressing because the salsa and sour cream serve as the dressing. Add salsa then sour cream and guacamole if you like. ~Enjoy~
This is what you will need:
2 pounds of ground turkey meat, (This will make 8 to 10 salads or save some for next day nachos!)
Whatever it calls for on the packet of McCormick's Taco Seasoning
3/4 cup water per every packet of seasoning
1 can for every two pounds of meat, Dark Red Kidney Beans
Your favorite brand of Tortilla Chips placed in the bottom of a rimmed bowl
Torn pieces of lettuce for each bowl of salad placed on top of the Tortilla Chips
Have all your garnishes chopped and in serving bowls, before the meat is done, allowing the salads to be made by each individual depending on what garnishes they like.
Cucumber quartered and sliced
Fresh green onion, chopped
Red onion, chopped
Celery stalks, chopped
Fresh Cow horn pepper, chopped (these are hot and optional!)
Cheddar or Mexican shredded cheese
Black Olives, sliced
Your favorite Salsa
Sour Cream
Guacamole
In a large non-stick skillet put your ground turkey meat and chop it up well as you simmer it on medium low. Turkey cooks fast so watch the heat and adjust accordingly. After browning meat, drain all excess fat off the meat and add the Taco seasoning and the water. Allow this to cook for about 10 minutes then add your beans and stir. Simmer on low until all water has been absorbed.
Now build your Taco salad! You should already have chips and a handful of torn pieces of lettuce in each bowl ready for the meat and garnishes of your choice. After I place chips and lettuce in the bowls, I add the celery, then red onion, cucumber, cow horn peppers, black olives, green onion, then once the meat and beans are cooked, add a serving spoonful to the top and sprinkle the cheese over the meat. This salad does not have a particular dressing because the salsa and sour cream serve as the dressing. Add salsa then sour cream and guacamole if you like. ~Enjoy~
Wednesday, May 4, 2011
My Very Traditional Deviled Eggs~
Deviled eggs are a great side dish to know how to make and you can whip them up to take to any "Bring your own dish" party, serve them along with your Christmas Ham. or have as an appetizer. Here is my recipe that my mother showed me how to make many years ago.
Deviled Eggs
First you need to figure out how many people you are going to need to make eggs for allowing at least 2 prepared deviled eggs per person and place the raw eggs in pot large enough so they each can sit on the bottom without stacking them. Fill with water to cover and bring to a rolling boil. Turn the heat off and place the lid on the pot. Allow eggs to sit for about 20 minutes. Take the pot of eggs and drain the hot water off and add cold water to cover eggs. Let sit till they are cool enough to handle easily for peeling.
Once the eggs are peeled cut each egg in half removing the yolk with a spoon and putting them into a medium size bowl, then place each egg white half in a Tupperware container made for deviled eggs or on a platter lined with a paper towel so they don't slip around.
After cutting up all the eggs, use a dinner fork to crumble the cooked egg yolk and start by adding your Sweet Pickle Relish (Mt. Olive brand, but not the sugarless!).
To a dozen cooked eggs I use about a tablespoon of relish. Mix the relish in to make sure there is enough but not too much to over power. Next, add a little French's Yellow Mustard. If you only make a dozen then you don't want to use about a teaspoon of mustard. Next add the mayonnaise. Don't add too much or the cooked yolk mixture will be too soggy. Start with a tablespoon and keep adding little by little until you get a thick but creamy consistency. Then add your salt and pepper to TASTE. Yes, do taste a small bit to make sure it has enough salt, pepper and balanced flavors.
Fill each egg white half with a spoonful of the yolk mixture pressing it with the back side of a fork and then garnishing with paprika and cayenne (I usually do half with cayenne and half without.)
That's it! Refrigerate and serve chilled on a Deviled Egg dish.
Deviled Eggs
First you need to figure out how many people you are going to need to make eggs for allowing at least 2 prepared deviled eggs per person and place the raw eggs in pot large enough so they each can sit on the bottom without stacking them. Fill with water to cover and bring to a rolling boil. Turn the heat off and place the lid on the pot. Allow eggs to sit for about 20 minutes. Take the pot of eggs and drain the hot water off and add cold water to cover eggs. Let sit till they are cool enough to handle easily for peeling.
Once the eggs are peeled cut each egg in half removing the yolk with a spoon and putting them into a medium size bowl, then place each egg white half in a Tupperware container made for deviled eggs or on a platter lined with a paper towel so they don't slip around.
After cutting up all the eggs, use a dinner fork to crumble the cooked egg yolk and start by adding your Sweet Pickle Relish (Mt. Olive brand, but not the sugarless!).
To a dozen cooked eggs I use about a tablespoon of relish. Mix the relish in to make sure there is enough but not too much to over power. Next, add a little French's Yellow Mustard. If you only make a dozen then you don't want to use about a teaspoon of mustard. Next add the mayonnaise. Don't add too much or the cooked yolk mixture will be too soggy. Start with a tablespoon and keep adding little by little until you get a thick but creamy consistency. Then add your salt and pepper to TASTE. Yes, do taste a small bit to make sure it has enough salt, pepper and balanced flavors.
Fill each egg white half with a spoonful of the yolk mixture pressing it with the back side of a fork and then garnishing with paprika and cayenne (I usually do half with cayenne and half without.)
That's it! Refrigerate and serve chilled on a Deviled Egg dish.
Tuesday, April 26, 2011
Throw Together - Chicken Fajitas :D
As for my comment below this recipe, I am happy to say I have experimented with the seasonings and measured the amounts of dry ingredients that replicated the flavor I was so fond of when I used McCormick's Fajita seasoning in the BOTTLE, not the paper package. There is a big difference in the two products. The paper package one has chili powder in it, which I don't care for in my fajitas .... leave that for your chili NOT your Fajitas. ;-) Surprisingly though, you may just have all the ingredients on hand in your pantry except for maybe a fresh lime.
Here's how you make them.
This recipe makes about 8 small Fajitas or 4 large depending on what size flour tortilla you use.
Put all the dry seasonings into a small bowl before preparing chicken:
1 Tablespoon Onion Powder
2 teaspoon Garlic Powder
2 teaspoon Cumin
1 Tablespoon dried oregano
1 teaspoon Sea Salt (I go light on salt so add to taste)
1/2 teaspoon cracked black pepper
1/4 teaspoon Turbinado (unrefined sugar cane)
You will also need:
2-4 medium fresh Cuban Oregano leaves (you can find these plants at your local plant shop)
3 good size cloves of garlic minced
1 nice juicy lime
Start with:
8 frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (extra virgin olive oil)
Some of the seasoning mixture in bowl
Using a nonstick 10 inch skillet, add your EVOO and heat to medium as you place your chicken in the pan then turn the heat down to simmer. Cook the chicken on low so as to allow for thawing and turn as soon as the meat is white on the bottom. Once turned, sprinkle with your fingers, enough of the dry Fajita seasoning to cover each piece of chicken and allow to simmer. Use half the lime on the chicken and save the other half to put on the vegetables.
While chicken is simmering prepare these ingredients:
1 large green bell pepper, washed, sliced in half, top and seeds cleared out, then cut in long slices.
1 large yellow onion, ends and skin removed then sliced in rings cut in half.
Mince the Cuban Oregano
You will also need:
2 Tablespoons EVOO
1 Tablespoon Fajita seasoning or whatever is left in your bowl of dry seasoning.
A splash of distilled white vinegar
Other half of the fresh lime
When your chicken has cooked and is no longer pink inside, pull apart into bite size pieces and set aside. Add the EVOO to the same skillet you cooked the chicken in and turn the burner up to medium. Throw in your bell pepper, onion and fresh Cuban oregano. Stir fry the veggies for a minute or so allowing them to "sweat" just a bit, then add your chicken back into the mixture. Evenly distribute the Fajita seasoning and a splash of the vinegar, and the other half of the fresh lime, stirring often until onion is translucent.
Serve on heated flour tortillas and garnish with cheddar cheese and sour cream. Olé! :D
Here's how you make them.
This recipe makes about 8 small Fajitas or 4 large depending on what size flour tortilla you use.
Put all the dry seasonings into a small bowl before preparing chicken:
1 Tablespoon Onion Powder
2 teaspoon Garlic Powder
2 teaspoon Cumin
1 Tablespoon dried oregano
1 teaspoon Sea Salt (I go light on salt so add to taste)
1/2 teaspoon cracked black pepper
1/4 teaspoon Turbinado (unrefined sugar cane)
You will also need:
2-4 medium fresh Cuban Oregano leaves (you can find these plants at your local plant shop)
3 good size cloves of garlic minced
1 nice juicy lime
Start with:
8 frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (extra virgin olive oil)
Some of the seasoning mixture in bowl
Using a nonstick 10 inch skillet, add your EVOO and heat to medium as you place your chicken in the pan then turn the heat down to simmer. Cook the chicken on low so as to allow for thawing and turn as soon as the meat is white on the bottom. Once turned, sprinkle with your fingers, enough of the dry Fajita seasoning to cover each piece of chicken and allow to simmer. Use half the lime on the chicken and save the other half to put on the vegetables.
While chicken is simmering prepare these ingredients:
1 large green bell pepper, washed, sliced in half, top and seeds cleared out, then cut in long slices.
1 large yellow onion, ends and skin removed then sliced in rings cut in half.
Mince the Cuban Oregano
You will also need:
2 Tablespoons EVOO
1 Tablespoon Fajita seasoning or whatever is left in your bowl of dry seasoning.
A splash of distilled white vinegar
Other half of the fresh lime
When your chicken has cooked and is no longer pink inside, pull apart into bite size pieces and set aside. Add the EVOO to the same skillet you cooked the chicken in and turn the burner up to medium. Throw in your bell pepper, onion and fresh Cuban oregano. Stir fry the veggies for a minute or so allowing them to "sweat" just a bit, then add your chicken back into the mixture. Evenly distribute the Fajita seasoning and a splash of the vinegar, and the other half of the fresh lime, stirring often until onion is translucent.
Serve on heated flour tortillas and garnish with cheddar cheese and sour cream. Olé! :D
Tuesday, March 22, 2011
Helpful Hints To Tweaking a Recipe ....
Let's face it, dieting and cutting fats, calories and carbs have become a way of life for most of us, yet at times, we find ourselves cooking what we were accustom to growing up, in which case, are usually recipes that our mothers cooked or recipes handed down from family members and even if they weren't exactly the healthiest way to prepare the food, we still love them.
I thought this blog would be an informative way to illustrate how I go about tweaking a recipe to make it conform to the constraints of most our diets, mine included. :D
First of all, I am going to use a recipe that I found on Paula Deen's website. I love Paula Deen! She is a good southern girl with a warm smile and great sense of humor, but to my dismay, I just can't eat food that contains bacon fats, tons of butter and shortening! Lord help me, I would be dead if I cooked like that! So here we go ... a recipe of Paula's that I tweaked and experimented with in my own kitchen. Glenn and I were pleasantly surprised at how good it turned out. And btw, tweaking recipes can become second nature for you as it has for me just by experimenting and knowing what products to use. ;-)
Here is the recipe as I found it from Paula Deen's website. I posted my tweaks beside the original ingredients and added directions following Paula's:
Country Style Fried Cabbage
Servings: 6 servings
Prep Time: 20 min
Cook Time: 8 to 10 min
Difficulty: Easy
Ingredients
1 small head green cabbage, shredded
3 tablespoons bacon fat (6 strips of turkey bacon cooked till crispy and set aside. Use the small amount of grease rendered from the turkey bacon and add 1 tablespoon of EVOO along with 4 ounces of filtered water)
2 teaspoons red pepper flakes
Salt and pepper to taste
Directions
Wash cabbage. For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.
Notes from the Paula Deen Test Kitchen: A fast and delicious side dish to your St. Patrick’s Day cornbeef recipes. We also loved it with 4 slices of bacon, cooked crisp and crumbled over the top before serving.
Follow Paula's directions for washing and shredding the cabbage then begin these preparations;
Cook 6 slices of turkey bacon in a large non-stick skillet until crispy. Allow to cool and then crumble into small pieces. After adding the EVOO to your same skillet that you cooked the turkey bacon in, add the shredded cabbage, 4 ounces of filtered water and the crushed red pepper flakes. Set the heat to medium and stir with a large wooden spoon turning the cabbage over from the bottom of the skillet allowing the oils to coat all of the cabbage. Turn down the heat to simmer and put a tight fitting lid on. Continue simmering and turn the cabbage periodically until it is well steamed and tender. Add the crispy turkey bacon pieces blending them in evenly. ~
I served this with my tweaked southern cornbread recipe, fresh green onion, vine ripe sliced tomatoes, and a side bowl of plain (no pork fat added) great northern beans with fresh hot peppers chopped and added to them.
A very southern meal, without the pork fat, and no shortening or bacon drippings, not even in my cornbread. ;-)
Comments and questions are encouraged. :)
I thought this blog would be an informative way to illustrate how I go about tweaking a recipe to make it conform to the constraints of most our diets, mine included. :D
First of all, I am going to use a recipe that I found on Paula Deen's website. I love Paula Deen! She is a good southern girl with a warm smile and great sense of humor, but to my dismay, I just can't eat food that contains bacon fats, tons of butter and shortening! Lord help me, I would be dead if I cooked like that! So here we go ... a recipe of Paula's that I tweaked and experimented with in my own kitchen. Glenn and I were pleasantly surprised at how good it turned out. And btw, tweaking recipes can become second nature for you as it has for me just by experimenting and knowing what products to use. ;-)
Here is the recipe as I found it from Paula Deen's website. I posted my tweaks beside the original ingredients and added directions following Paula's:
Country Style Fried Cabbage
Servings: 6 servings
Prep Time: 20 min
Cook Time: 8 to 10 min
Difficulty: Easy
Ingredients
1 small head green cabbage, shredded
3 tablespoons bacon fat (6 strips of turkey bacon cooked till crispy and set aside. Use the small amount of grease rendered from the turkey bacon and add 1 tablespoon of EVOO along with 4 ounces of filtered water)
2 teaspoons red pepper flakes
Salt and pepper to taste
Directions
Wash cabbage. For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.
Notes from the Paula Deen Test Kitchen: A fast and delicious side dish to your St. Patrick’s Day cornbeef recipes. We also loved it with 4 slices of bacon, cooked crisp and crumbled over the top before serving.
Follow Paula's directions for washing and shredding the cabbage then begin these preparations;
Cook 6 slices of turkey bacon in a large non-stick skillet until crispy. Allow to cool and then crumble into small pieces. After adding the EVOO to your same skillet that you cooked the turkey bacon in, add the shredded cabbage, 4 ounces of filtered water and the crushed red pepper flakes. Set the heat to medium and stir with a large wooden spoon turning the cabbage over from the bottom of the skillet allowing the oils to coat all of the cabbage. Turn down the heat to simmer and put a tight fitting lid on. Continue simmering and turn the cabbage periodically until it is well steamed and tender. Add the crispy turkey bacon pieces blending them in evenly. ~
I served this with my tweaked southern cornbread recipe, fresh green onion, vine ripe sliced tomatoes, and a side bowl of plain (no pork fat added) great northern beans with fresh hot peppers chopped and added to them.
A very southern meal, without the pork fat, and no shortening or bacon drippings, not even in my cornbread. ;-)
Comments and questions are encouraged. :)
Friday, March 11, 2011
Patti's Simple & Spicy Buffalo Chicken Salad for Two~
Patti's Buffalo Chicken Salad for Two
6 strips of Frozen [non-breaded] Chicken Tenders (without steroids, antibiotics, etc)
1 Tablespoon olive oil
Crystal Hot Sauce (better than Tabasco!)
2 quarter wedges iceberg lettuce
1 organic vine ripe tomato, cut in wedges
2 stalks organic celery, chopped
365 Organic Blue Cheese Dressing
If you don't shop at Whole Foods to get the 365 Blue Cheese Dressing, you can substitute using homemade Ranch Dressing; 1 cup Buttermilk, 3/4 cup Mayo and 1/4 cup sour cream to 1 package Hidden Valley Ranch Dressing. Also, sprinkle crumbled blue cheese over salad. ;)
In a 10 inch nonstick skillet, add the olive oil and place the frozen chicken tenders into the skillet as you turn the heat on medium. Sautée the chicken on medium taking care not to brown it and turning as soon as the meat is white on the bottom side. Turn down the heat to simmer. Using the Crystal Hot Sauce, splash enough hot sauce to cover all pieces of the chicken and allow to simmer. Keep an eye on this because as the chicken simmers the liquid will evaporate. Turn the chicken to make sure each side is well coated with the Hot Sauce as you continue to cook it on simmer until chicken is fully cooked and white in the center along with the hot sauce making a nice orange, almost dry coating, over the tenders. Once chicken is fully cooked, cut the tenders up in bit sized pieces and set aside.
Divide and tear each quarter wedge of lettuce and place into salad bowls. Add the chopped celery and tomato wedges. Top with the chicken, Blue Cheese dressing and serve. ~Enjoy~
6 strips of Frozen [non-breaded] Chicken Tenders (without steroids, antibiotics, etc)
1 Tablespoon olive oil
Crystal Hot Sauce (better than Tabasco!)
2 quarter wedges iceberg lettuce
1 organic vine ripe tomato, cut in wedges
2 stalks organic celery, chopped
365 Organic Blue Cheese Dressing
If you don't shop at Whole Foods to get the 365 Blue Cheese Dressing, you can substitute using homemade Ranch Dressing; 1 cup Buttermilk, 3/4 cup Mayo and 1/4 cup sour cream to 1 package Hidden Valley Ranch Dressing. Also, sprinkle crumbled blue cheese over salad. ;)
In a 10 inch nonstick skillet, add the olive oil and place the frozen chicken tenders into the skillet as you turn the heat on medium. Sautée the chicken on medium taking care not to brown it and turning as soon as the meat is white on the bottom side. Turn down the heat to simmer. Using the Crystal Hot Sauce, splash enough hot sauce to cover all pieces of the chicken and allow to simmer. Keep an eye on this because as the chicken simmers the liquid will evaporate. Turn the chicken to make sure each side is well coated with the Hot Sauce as you continue to cook it on simmer until chicken is fully cooked and white in the center along with the hot sauce making a nice orange, almost dry coating, over the tenders. Once chicken is fully cooked, cut the tenders up in bit sized pieces and set aside.
Divide and tear each quarter wedge of lettuce and place into salad bowls. Add the chopped celery and tomato wedges. Top with the chicken, Blue Cheese dressing and serve. ~Enjoy~
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