Chicken Caesar Roll-ups

I made this recipe last night, and this is going to be one of my fav's to make during the summer when it's too hot to cook a big meal. It was super fast and easy and the fam loved it!

Makes 8 servings.
Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 14 minutes

INGREDIENTS
1/4 cup olive oil
1 1/2 teaspoons McCormick® Garlic Powder, divided
1 1/2 teaspoons McCormick® Italian Seasoning, divided
1/2 teaspoon McCormick® Black Pepper, Ground, divided
1 1/2 pounds boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon milk
8 flour tortillas (8-inch)
2 cups chopped Romaine lettuce

(Note: I used light mayo, fat free sour cream, and wheat tortillas-and the recipe was still great!)

DIRECTIONS

1. Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.

2. Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.


Tips
Test Kitchen Tip: Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.


Recipe taken from McCormick Recipes

Chicken Enchilada Lasagna Bundles

You can use leftover chicken or buy a Rotisserie Chicken to save time on this recipe!



12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso® enchilada sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken (I used 2 chicken breasts and sprinkled a little salt, pepper, cumin, cayenne pepper and a little paprika on them, and baked them on 350 for 30-40 min's and then shredded).
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces) (Note: I couldn't find Mot. Jack cheese with jalepeno, I just used Colby and Montery Jack cheese and it was still yummy).
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired

Total Time: 30 min
1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Mix enchilada sauce, chiles and tomato. Set aside.
3. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
4. Spread about 1/2 cup sauce mixture in baking dish. Then Spread about 2 teaspoons sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
5. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Recipe taken from Betty Crocker

Cinnamon Pull Apart Rolls

This is a fun recipe my mom would make growing up, I had never made them for my family, so I thought I would whip up a batch this weekend. So easy!!!!



What you need:
18 Rhodes Dinner Rolls
1/2 cube butter
cinnamon and sugar

Frosting:
You can use your favorite frosting recipe, here is the ingredients for the one I use with these rolls.

Powdered sugar
1/2 cube butter
water
1 cap full of Maple flavoring (tastes like caramel).

To make:
Spray a muffin tin with non stick spray.

Defrost your rolls in the microwave just enough that you can take a pizza cutter and cut each roll into 2 pieces. If you over defrost, they will have a weird texture.

Melt your butter, set aside. Mix together cinnamon and sugar (I don't measure, just throw it together)

Dip one side of the roll into butter and then cinnamon and sugar and place in muffin tin. You will put 3 (1/2 rolls) into each muffin tin, making a total of 12 pull aparts.

Cover and let rise 3-5 hours (depending on how warm your house is).
Bake 15-20 minutes.
Immediately take out of oven and place on a cookie sheet. Immediately Frost

Instructions for Frosting:
The frosting needs to be really thin, because you are going to put it on as soon as the rolls come out of the oven. Melt 1/2 cube butter, mix in some powdered sugar, a little water, and mapleine. Keep adding powdered sugar and water until the consistency is just runny enough to run off a spoon. Drizze over hot rolls.