December Recipe Contest week 3 contestants.  

Over the month of December we will be featuring a total of 10 recipes and looking for your 3 favorites.  Stay tuned for next weeks contestants.
DECEMBER RECIPE CONTEST  

On January 20, 2015 we will be announcing the top 3 recipes based on YOUR feedback to us.  The top 3 vote recipients will receive a certificate for 10% off up to $2000 on their next signed remodeling contract with Remodeling Innovations Group.  To vote on your 3 favorite recipes please send email to brad@RIGWI.com with "VOTE" in the subject line, only one vote submission per email address.
WEEK 3 RECIPES

Loaded Chicken and Potatoes

Ingredients:

  • 1 lb boneless chicken breasts, cubed (1in)
  • 6-8 medium skin on red potatoes, cut in 1/2 inch cubes
  • 1/3 c olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 T paprika
  • 2 T garlic powder
  • 2 T hot sauce (more if you like it HOT)

Topping:

  • 2 c fiesta blend cheese
  • 1 c crumbled bacon
  • 1 c diced green onion

1. Preheat oven to 400 degrees. Spray a 9X13 baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.


 

Serve With: extra hot sauce and/or ranch dressing or sour cream!

 

SUSIES' SOLSTICE SOUP:

  

3 heaping tbsp of minced garlic from jar

3 tbsp minced dry onions

4 oz mini peperoni

3 tbsp of olive oil

 

****sautÚ above ingredients for about 10 minutes

 

Add:

7 cups chicken broth

14 oz can crushed tomato

14 oz can Italian style diced tomato

2 tsp Italian seasoning

5 oz thawed chopped spinach

╝ cup grated parmesan cheese

 

6 oz 3 cheese tortellini (from frig section)

 

**Bring to boil first and simmer for 1 hour

**Add tortellini last 20 min

**Garnish in soup bowl with more parmesan cheese on top if desired

 

Enjoy with a great piece of Italian bread!!

 

Loaded Chicken & Potatoes and Susies' Solstice Soup print outs. 


 


 
 

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Good luck to all the contestants from all of us at Remodeling Innovations Group!

Sincerely,
 
TEAM RIG

11801 W. Silver Spring Dr.
Suite 109
Milwaukee, WI  53225
414-916-3330