I had my bachelorette party this past weekend and what a blast that was. We went to a hotel before going to the bars and had drinks and food. My sister and I spent about two hours making food the night before. I didn’t get any pictures of the food in all the craziness, but I’ll post the recipes.
I spread out the mixture into five rollups so each rollup would have a lot of filling. It made a lot of pieces and I thought we would have a lot of leftovers, but those little things went like crazy. People were popping them into their mouths like candy. I put about half the cumin and chili powder that the recipe called for because I didn’t want it too spicy and the flavor turned out awesome.
Spicy Chicken Tortilla Roll-Ups
Recipe thanks to Homemade by Holman
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry’s)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
Orange Creamsicle Fruit Dip
This recipe was so easy, so cheap and tasted just like an orange julius. I would definitely make this again. I served mine with honey crisp apples and strawberries.
Recipe thanks to The Girl Who Ate Everything
1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) small package instant vanilla pudding mix
1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed
Fruit for dipping such as strawberries, apples, grapes, pineapple
Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.
Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.
Chunky Avocado Salsa
This recipe was great, but I would probably add jalapenos next time to give it a little more flavor. I added cilantro and lime juice to it this time, because I love both of those in my salsa.
Recipe thanks to The Recipe Recycler
1 medium tomato
1 cup of sweet white corn (I get a frozen bag from Costco)
1 Bushel of green onions
1 can of black beans
Garlic Pepper (I never have this, so I leave it out)
Garlic salt w/ parsley
Place drained black beans and corn into a large bowl.
Dice up the tomato and green onions and add them in the bowl.
Season with the garlic pepper, garlic salt and tapatio sauce to taste.
Mix everything around and then taste it to check seasoning.
Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).