Sharing my favorite breadsticks recipe today! Wait until you try these Cheesy Chicken Taco Breadstick Dippers! They couldn’t be more simple to prepare and are flavor packed, not to mention perfect for parties!
This breadstick recipe is also a chicken taco all rolled into one! One of my kids favorite weeknight meals…even so great for parties! I thought it would be fun to develop a fun party recipe great for serving a house full of guests. These are so simple, the kids will love helping put these breadstick dippers together. Watch the smiles across the room when you bring these to the table. Cheesy and chicken taco delicious!
How To Make Breadstick Recipe
Start by combining your Taco Seasoning Mix with your shredded chicken. Stir to combine.
Press your pizza dough into a rectangle over your parchment paper.
Top half of pizza dough with shredded cheese.
Top with taco chicken mixture and a little more cheese.
Fold your pizza dough over the chicken/cheese side and press edges to seal.
Take a knife, scissors or pizza cutter and cut 1 inch strips.
Time to sprinkle with a little more taco seasoning 🙂 Perfect! Time to bake.
Bake until slightly golden and cooked through. Let cool for 5 minutes before separating.
Mix up a little sour cream and taco seasoning, separate your breadsticks and you are ready to enjoy! Amazing that with just a few ingredients, you get these flavor packed breadsticks. So simple too! Enjoy.
- 1 cup finely shredded cooked chicken breast
- 2 1/2 teaspoons Old El Paso Taco Seasoning divided
- 12 ounces prepared pizza dough
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
Place chicken and 1 teaspoon Old El Paso Taco Seasoning into a medium mixing bowl, stir to combine. Press your pizza dough into a rectangle filling most of the space on your baking sheet. Top half of dough with cheese then evenly place shredded chicken mixture over cheese. Top with additional cheese and fold dough over filled dough, pressing edges firmly to seal. Doesn’t have to be perfect, just mostly sealed. Sprinkle with an additional 1/2 teaspoon taco seasoning and use a pizza cutter to cut 1 inch “breadstick” strips. Bake for 20-25 minutes, until cooked through. Remove and let cool for 5 minutes before separating into breadsticks. Place sour cream and 1 teaspoon taco seasoning into a small bowl, stir to combine and use for dipping.
This post was in partnership with Old El Paso in 2016. All thoughts and opinions are my own. Thank you for supporting brands that make Picky Palate possible.
Tags: cereal, chocolate chip cookies, cookies, travel
These Reese’s Puffs Chocolate Chip Cookies are perfectly crispy with the slightest hint of peanut butter from the cereal. You have to try them!
Peanut Butter Chocolate Chip Cookies
There is nothing like a batch of homemade cookies. The cookie dough, the warm cookies right out of the oven. Just doesn’t get much better! Sharing one of my favorite cookie recipes with you today that you are going to LOVE. I added some Reese’s Peanut Butter Puff’s to the dough and these are delicious!
To make the best chocolate chip cookies, you want to start with the best ingredients. Make sure your eggs are fresh, you have pure vanilla extract and real butter. These are some of my must do’s when making my cookie recipes. Invest in a nice cookie sheet from your favorite kitchen store. I really enjoy the ones from Williams Sonoma or Sur La Table. It’s also helpful to have a great cookie scoop. I look for a medium sized one that gives me uniform cookies when placing onto my baking sheet.
These really are some of the best chocolate chip cookies. Love the texture with the cereal and buttery crisp edges. A family favorite for sure. I had all of my ingredients and I was ready to start my cookies!!
This dough is amazing!!!
I mean come on!!!
With this recipe, I’ve included one of my favorite simple buttercream recipes that you can use to make a chocolate chip cookie sandwich. You spread a couple tablespoons onto a cookie, top with another cookie then press some Reese’s Peanut Butter Puff’s Cereal onto the buttercream. These are decadent and perfect for entertaining your family and friends.
Be sure to store any leftovers in an airtight container, chilled in the refrigerator or at room temperature on the kitchen counter.
These Reese's Puffs Chocolate Chip Cookies are perfectly crispy with the slightest hint of peanut butter from the cereal. You have to try them!
- 2 sticks unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1 cup finely ground Reese’s Peanut Butter Puffs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 stick unsalted butter softened
- 2 cups powdered sugar
Preheat oven to 350 degrees F. and line large baking sheet with parchment paper.
Cream butters and sugars in large bowl or stand mixer. Add eggs and vanilla beating until well combined. Stir in flour, cereal, baking soda, salt and chocolate chips. Using a medium-large cookie scoop at least 2 tablespoons, scoop dough onto prepared baking sheet at least 1 inch apart from each other. Bake for 13-15 minutes until golden edges and baked through. Let cool on cookie sheet for 10 minutes before transferring.
If making cookie sandwiches, prepare frosting. In a medium mixing bowl, cream peanut butter and butter until smooth. Stir in powdered sugar until thick and spreadable. Spoon frosting on inside of one cookie and top with a second cookie. Place Reese’s Puff Cereal on outside of frosting if desired.
Tags: black beans, cheese, chicken, chicken enchiladas, dinner, enchiladas, freezer meal, mexican
This Chicken Black Bean Enchiladas Freezer Meal is perfect for taking dinner to a friend or having on hand for a last minute dinner!
Enchiladas for dinner are one of our very favorite dinner recipes. Having freezer meals are so great to pull out when time is short for is dinner. Some nights I am scrambling to get dinner on the table, so I appreciate having freezer meals available. These chicken enchiladas are going to knock your socks off!
Be sure to check out my Weeknight Chicken Enchiladas too!
Such a pleasure partnering with Frigidaire Gallery® to bring you new recipes that the whole family will enjoy and saves you time in the kitchen. I prepared a simple freezer meal with only a few ingredients that you can put together in no time. I like to have freezer dinners on hand in case a friend is in need or when I run out of time during my busy week. So nice to pull something out that you’ve prepared ahead of time.
How To Prepare Chicken Enchiladas
To start, spoon some enchilada sauce to cover the bottom of your disposable baking dish.
Warm your tortillas so they don’t break when you roll them and place into dish.
Layer each tortilla with some shredded cheese, chicken and black beans. Be sure to not overfill the tortillas, makes rolling and transferring to dish difficult.
Transfer rolled enchiladas seam side down into dish, keeping as tight as possible.
Where Can I Find Disposable Pans Like This?
Find these 9×13 inch disposable baking pans in the baking section of your grocery store. If not there, check where the tin foil and ziplock baggies are sold. These are so great to have on hand for freezer meals and storing leftovers in. They come in a variety of sizes
Fill pan like so.
Spoon remaining enchilada sauce evenly over top.
Top with shredded cheese.
At this point, cover tightly with foil or press and seal wrap. Label and get ready for the freezer.
Place your baking pan so the label is visible and easy to see. Love how nice and bright the LED lights are in this freezer. Makes it so convenient.
Loving the adjustable door bins and shelves you can organize to your liking for the different items you might have in your freezer. When you are ready to serve the enchiladas, thaw to room temperature and bake at 350 degrees for 30 minutes, until hot.
When you are ready to bake, top with your favorite ingredients. These are fantastic!
- two 10 ounce cans mild red enchilada sauce
- 12 white corn tortillas taco size
- 4 cups shredded cheddar cheese divided
- 2 cups cooked shredded chicken
- 1 cup cooked black beans drained and rinsed
- 1 cup fresh cilantro chopped, optional
- 1 cup sour cream optional
Spoon enchilada sauce into bottom of 9×13 inch disposable tin baking dish. Should be enough sauce that covers the bottom evenly.
Warm tortillas in microwave until softened and hot. Layer each tortilla with cheese, chicken and black beans. Be sure to not overfill tortillas. Carefully roll tortillas with filling and place seam side down into baking dish. Continue filling tortillas to fill pan. Pour remaining enchilada sauce over tortillas and top with shredded cheese. Cover tightly with press and seal or foil. Label with title of recipe and date prepared. Freeze until ready to serve, up to 3 months.
When ready to serve, thaw then bake at 350 degrees F. for 30 minutes, until hot. Serve warm and top with chopped fresh cilantro and sour cream if desired.
Disclaimer: This post is in partnership with Frigidaire Gallery®. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
Pin Chicken Black Bean Enchiladas
Sharing my Make Ahead Freezer Smoothie Recipes with you today! Perfect way to start your day. Having healthy smoothie recipes is going to make your mornings a delight! Enjoy 🙂
Delicious smoothie recipes sure make my mornings less hectic! Having these smoothie freezer packs ready to go in your freezer make for a simple and healthy breakfast choice.
It’s always a pleasure partnering with Frigidaire Gallery® to bring you new recipes for the whole family. Having our newly remodeled kitchen with Frigidaire Gallery appliances has given my kitchen new life. Can’t tell you enough how great it is cooking and baking now. What a difference! Be sure to check out the full kitchen remodel HERE.
Healthy Smoothie Recipes
I selected some of my boys favorite smoothie fruits and place them into separate bowls for easy assembly.
I always like to add a handful of baby spinach leaves for some extra greens.
Write down the flavor of smoothie and any special instructions to complete your smoothie. Spoon your fruit and vegetable choices into your zip top bag, seal and continue preparing.
Get the kids involved too! They’ll love creating their own special smoothie blends.
For this batch, I prepared three different varieties. Create as many or few as your family prefers.
Ready for the freezer!
I like to place my smoothie packs where I can easily read the labels. Also, low enough where the kids can grab them.
It’s so great having all of this extra storage. Makes all of my weekly grocery shopping trips less stressful knowing I’ll have plenty of room for my things. Loving the bright LED lighting in the freezer. Everything is easy to see and nicely lit.
Get creative with your smoothie packs. Use your families favorite smoothie ingredients. Other great add ins are chia seeds, kale, nuts, peanut butter and other nut butters. You can also adjust your door bins and shelves to your liking for the different items you might have in your freezer.
Make Ahead Smoothies!
Hope you enjoy your convenient make ahead smoothie packs!
- 1 cup fresh or frozen strawberries
- 3-4 slices fresh or frozen peaches
- 1 large banana peeled
- 1 cup orange juice
- 1 cup vanilla yogurt
- Bumbleberry Banana
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen raspberries
- 1/2 cup fresh or frozen strawberries
- 1 large banana peeled
- 1 cup losely packed spinach leaves
- 1 cup orange juice
- 1 cup vanilla yogurt
- 1 cup fresh or frozen blueberries
- 3-4 slices fresh or frozen peaches
- 1 cup loosely packed baby spinach leaves
- 1 cup orange juice
- 1 cup vanilla yogurt
For each smoothie pack, place into high powered blender and add juice and yogurt. Blend until well combined and serve.
Disclaimer: This post was in partnership with Frigidaire Gallery®, 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
Pin Make Ahead Smoothie Packs!
Sharing a favorite cornbread recipe today! You are going to love these Chicken Taco Cornbread Wedges! A fun dinner recipe the whole family will go nuts for!
Can’t wait for you guys to try this cornbread recipe! Packed with the best chicken taco flavors that have the whole family so happy for dinner time!
So many fun memories writing this post today. Many of you probably don’t know that quite a few years ago I started my cooking career as a competitive cook! It’s funny even saying that because I am not really a competitive person! I really enjoyed writing recipes and just kind of fell into this fun world of competing.
One of my favorite cook-off’s was definitely the Martha White Cornbread Cook-Off in 2007. Here I am preparing my dish for the judges. Talk about being a nervous wreck! I remember getting all of my cute food props at World Market. My father-in-law flew with us and the boys and we got to play in TN for a few days. The Cornbread Festival was so much fun. So much good food to try.
So…..did I win the cook-off? …..
I won! I got the famous skillet champion hat plus $5000 to take home. What a fun weekend that was.
I ended up competing from 2004-about 2007. So many great memories and friends made. I’ll never forget it. When I was done competing, I started Picky Palate and here I am still creating recipes. It’s the perfect job for me 🙂
Hope you enjoy my winning cornbread recipe, give it a try, you’ll be glad you did!!
- 1/2 cup Ranch Dressing
- 1/2 cup salsa verde
- 1 cup packed cilantro leaves
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped red pepper
- 1 tablespoon finely chopped jalapeno pepper
- 2 cups shredded rotisserie chicken
- 3 tablespoons finely chopped cilantro leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 14 1/2 oz. can diced tomatoes with green chilies
- 1 large egg
- 1 7 oz. pkg. Martha White® Sweet Yellow Cornbread Mix
- 1/2 cup milk
- 3/4 cup crushed corn tortilla chips
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Cheddar cheese
- 3 cups shredded romaine
- 1 cup chopped tomatoes
Tags: cheddar cheese, chicken, dinner, mexican, pasta, weeknight dinner
This Chicken Taco Rigatoni Bake is the perfect quick fix dinner that everyone loves. With great flavors and simple ingredients, you’ll love making this yummy recipe!
Chicken Taco Rigatoni Bake
Always a pleasure partnering with Old El Paso to bring you family friendly Mexican style recipes. I always love creating weeknight dinners, because I know how crazy weekdays can get while the kids are in school with all of their activities. This is a great one you can even whip up in advance and bake when you need it.
Cheesy goodness packed with great Mexican flavors. Love this one. Hope you enjoy!
How To Prepare This Rigatoni Bake
5 ingredients are all you’ll need to make this simple dinner recipe. Seriously! I used Old El Paso’s Chicken Taco Seasoning. That’s the only seasoning you need for the whole recipe.
I used some rigatoni noodles, any small pasta noodle will do.
Add cooked pasta back to dutch oven or large bowl.
Stir in tomatoes with chilies.
Chicken up next.
Chicken Taco Seasoning into the pot.
Sprinkle in the chopped cilantro and give a good stir.
Pour half into a 9×13 inch baking dish.
Add a layer of cheese.
Top with remaining pasta, top with more cheese and time to bake!
Gorgeous cheesy goodness.
The family is going to love this one!
This Chicken Taco Rigatoni Bake is the perfect quick fix dinner that everyone loves. With great flavors and simple ingredients, you'll love making this yummy recipe!
- 1 pound dry rigatoni pasta
- two 10 ounce cans diced tomatoes with chilies mild
- 2 cups cooked chopped chicken
- 1 packet Old El Paso Chicken Taco Seasoning
- 1/2 cup chopped fresh cilantro
- 4 cups shredded cheddar and mozzarella mixed
Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
Cook pasta according to package direction, drain and transfer back to pot. Add diced tomatoes, chicken, taco seasoning and cilantro. Mix to combine. Transfer half to baking dish. Top with a layer of cheese then layer with remaining pasta. Top with the rest of the cheese. Bake for 20-25 minutes, until cheese is melted and hot. Remove and serve warm.
Disclaimer: This post was in partnership with Old El Paso, 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
Pin Chicken Taco Rigatoni Bake
Sharing my favorite Mexican chicken soup today! My Zesty Mexican Chicken Soup Recipe is simple to prepare for those busy weeknights and is full of great Mexican flavor!
Mexican Chicken Soup
Doesn’t get much better than this Mexican Chicken Soup! I am celebrating with this delicious and so simple to prepare Mexican style soup. It’s packed with my homemade spanish rice, vegetables and chunks of chicken in a flavorful zesty broth. Cholula is my go to hot sauce for everything. It flavored my broth perfectly without being too spicy. We love it in my house!
Here are the ingredients you’ll need for your soup. Simple pantry and refrigerator items. To save yourself some time, cook your chicken ahead of time so it’s ready to go 🙂
Start by sautéing your onions.
Homemade Chicken Soup
Add your carrots and some fresh garlic. Cook and stir until slightly softened.
Add your cooked rice. and seasonings.
Finish up the spanish rice by adding salt, pepper, tomato sauce and chicken broth to start the soup.
Dice your chicken and add it to the pot.
Season the soup with Cholula hot sauce. I used 4 tablespoons, but use more or less to according to your liking.
Add some fresh cilantro and or parsley and simmer on low until you are ready to serve!
Spoon into your favorite bowl and enjoy!
- 2 cups uncooked rice of choice
- 3 tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1/2 cup diced carrots
- 3 tablespoons finely chopped fresh garlic
- 3 tablespoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup tomato sauce
- 64 ounces reduced sodium chicken broth
- 10 ounce can Rotel diced tomatoes mild
- 2 tablespoons lime juice
- 4 cups diced cooked chicken breast
- 1/4 cup Cholula Hot Sauce
- 1/2 cup finely chopped cilantro
Cook rice according to package directions.
Heat oil in large dutch oven over medium heat. Saute onions, carrots and garlic for 5-10 minutes, stirring often. Add rice, cumin, salt and pepper, stirring to combine. Stir in tomato sauce.
Add chicken broth, tomatoes, lime juice and hot sauce and cilantro, stirring. Simmer on low until ready to serve.
These Homemade S’mores Granola Bars are the perfect snack to satisfy that sweet tooth! Oats, graham crackers, dark chocolate and marshmallow bits? Heaven 🙂
These homemade granola bars are the perfect family friendly snack recipe that will have everyone smiling ear to ear. The perfect after school snack for the kids!
Partnering with Frigidaire Gallery® today! With just a few pantry staple ingredients, you’ll have these homemade granola bars ready in no time. S’mores is one of our very favorite dessert flavors so I knew they’d make a great granola bar.
Hope you enjoy this fun recipe that makes the perfect after school snack!
Ingredients for Homemade S’mores Granola Bars
Here are the ingredients I used for my bars.
To start, you’ll toast your shredded coconut in the oven.
You’ll want to toast the coconut until golden brown.
Add your oats to a large mixing bowl.
The crumbled graham crackers.
Cereal next 🙂
Marshmallow bits! You can find these at your grocery store either by all of the other marshmallows or by the ice cream toppings. You can also order them on Amazon. They’re so great in cookie and brownie recipes too.
Aren’t they cute?
Add your toasted coconut to the bowl.
Prepare sauce and pour over your oats mixture.
At the very last minute before transferring, drizzle with a heaping tablespoon more honey and stir in your chocolate! I used dark chocolate chunks, but any chocolate chip works great.
Press Mixture Into Baking Dish and Refrigerate To Firm Up.
Press firmly into your baking dish. Let refrigerate for a good hour before slicing.
Cut into bars!
Not only are these adorable and perfect for snacking, they’ve got all of the right flavors that make for a fun granola bar. Enjoy!
- 1/2 cup shredded coconut
- 2 cups quick oats
- 3/4 cup graham crackers crumbled
- 1/2 cup crispy rice cereal
- 1/2 cup mini marshmallow bits
- 1/4 cup honey
- 4 tablespoons salted butter
- 1/4 cup light brown sugar
- 2 tablespoons creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey
- 1 cup dark chocolate chunks
Preheat oven to 325 degrees F. and line baking sheet with parchment paper. Place shredded coconut evenly onto baking sheet and bake for about 10 minutes, until browned. Remove.
Place coconut, oats, graham crackers, cereal and marshmallow bits into large bowl.
In a medium saucepan melt butter and honey, stirring until melted. Remove and stir in brown sugar, peanut butter and vanilla. Pour mixture over oat mixture stirring to combine. Right before transferring to 9×13 dish, drizzle with additional honey and stir in chocolate chunks, without stirring too much. Transfer to dish, pressing evenly. Refrigerate for one hour before cutting into bars. For best results, keep bars chilled until serving.
Disclaimer: This post was in partnership with Frigidaire Gallery® in 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.