delicious – Elevating Balance

#6/52 Sloppy Joe Cups

February 11, 2023February 14, 2023Leave a comment

I originally found these on the Instagram page of Delish, upon some other searching I also found the recipe on the Pillsbury website. Let me tell you it’s pretty tasty!

The recipe I have below is a bit of a blend of those two recipes. We used left over sloppy joe mix to make these and I can’t think of a better way to use it! My favorite topping for these was cut up claussen sandwich pickles, omg was it good. My husband decided he was going to start adding pickles to his sloppy joes after these cups!

They were advertised on Delish as a superbowl snack, and in my opinion would be good fresh, not sitting out. So if you have the technology to make that happen this Sunday, do it!

Ingredients

Cooking spray
All-purpose flour, for surface
1 (8-oz.) tube crescent dough
1 batch sloppy joe filling (about 2 c.)
1/2 c. shredded mixed cheddar and mozzarella
Sliced scallions, pickles, relish, and/or yellow mustard, for serving

Directions

Preheat oven to 375° and grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll out dough and pinch together seams. Cut into 8 squares. Place squares into prepared muffin cups.
Sprinkle a little cheese in the bottom of the cup and Spoon about 1/4 cup sloppy joe filling into each cup.
Bake cups until pastry is golden brown and filling is heated through, about 8 to 9 minutes. Remove from oven and top each with remaining cheese. Return to oven and continue to bake until cheese is melted, 3 to 5 minutes more. Let cool in pan 5 minutes.
Carefully remove cups and arrange on a platter. Top with any toppings you prefer (scallions, pickles, relish, or mustard)

#4/52 Marry Me Chicken Tortellini

January 27, 2023January 27, 2023Leave a comment

A friend shared this recipe from Luke Brown on Facebook, who has an awesome video you can watch here.

It turned out fabulous! I always think recipes never have enough red pepper flakes and I am happy to report this recipe is perfect as is 🤩

Recipe
• 2 large chicken breasts sliced into cubes
• 1/2 cup of flour
• 1/2 tsp each of salt, pepper, paprika, garlic powder
• 2 TBSP olive oil
• 2 TBSP butter
• 2 TBSP of minced garlic
• 1 cup of chicken broth
• 1 cup of heavy cream
• 1 cup of Parmesan cheese
• 1 tsp of red pepper flakes
• 1/2 tsp each of oregano and thyme
• 1/3 cup of chopped sun dried tomatoes
•1 19 oz bag of frozen tortellini

• mix together flour, salt, pepper, garlic, and paprika
• dredge chicken breasts into the flour/seasoning mixture(salt,pepper,paprika,garlic powder)
• in a skillet heat olive oil and butter on medium heat
• cook chicken 4-5 minutes on each side until golden brown and it reaches 165 degrees
• take the chicken out of the skillet and put aside
• add garlic, sun dried tomatoes, and chicken broth to the skillet
• lower heat and add heavy cream and Parmesan cheese
• add the red pepper flakes, oregano, and thyme
• stir together well and let simmer
•add one bag of frozen tortellini, cover, and let cook for a few minutes
•once tortellini is tender add chicken back to the skillet and serve

Enjoy!

#2 of 52 New recipes in 2023 White Chicken Chili

January 12, 2023January 27, 2023Leave a comment

This week was packed with snowy mountain adventures that called for dinner to be finished by time we got back home. In steps this White Chicken Chili Recipe from Iowa Girl Eats. It was so easy to put together my 3-year-old did most of it (huge win). We paired it with cornbread muffins, shredded cheese, tortilla chips, and fresh cilantro. This will definitely stay in the winter soup rotation at our home!

INGREDIENTS
(Serves 3 to 4)

1lb chicken breasts (~2 large chicken breasts)
15oz can great northern beans, drained and rinsed
4oz can chopped green chiles
1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
1 shallot or 1/2 onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon pepper
big pinch dried oregano
2 cups chicken broth
juice of 1/2 small lime
1/4 cup milk, any kind
1 Tablespoon gluten free flour (or AP flour if you don’t need to eat GF)
Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

DIRECTIONS

1. Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
2. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.