Archive | October, 2009

Southwest Chicken Flat Pie

31 Oct

(Image courtesy of pillsbury.com)

Not only is this a delicious meal, it comes together in a snap and its a great way to get rid of some leftover chicken in your fridge. When I made this, the feedback from my family was ‘you didn’t make enough!’. So, be sure to make 2 if you have some hungry people to feed! And, this recipe is one I entered into the Pillsbury Monthly Bake-off for October, and its now being voted on in the finals, so you know its going to be good! You can check it out HERE.

Ingredients:
1 Pillsbury® refrigerated pie crust (from 15-oz box)
2 cups shredded cooked chicken
1/2 cup salsa
2 green onions, chopped
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup canned black beans, drained, rinsed
1 cup shredded Cheddar cheese (4 oz)
1 egg, beaten
Toppings:
Avocado slices
Chopped tomato
Shredded lettuce
Shredded Cheddar cheese
Chopped fresh cilantro
Sliced limes
Sour cream
DIRECTIONS
1. Heat oven to 425┬░F. Remove pie crust from refrigerator. Unroll and place flat on ungreased cookie sheet.
2. In large bowl, toss together chicken, salsa, onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and 1 cup cheese.
3. Fold crust edge over filling to form 1 1/2 -inch border, pleating crust as necessary. Brush crust edge with beaten egg.
4. Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. To serve, top with avocado slices, tomato, lettuce, cheese, cilantro, limes or sour cream then cut into wedges. Or, cut into wedges and top each individual serving as desired.

Creamy Chicken Tortilla Soup

27 Oct

It was raining here, so we needed a warm, stick-to-your-ribs yet nutritional meal. I’ve always wanted to try out my own recipe for chicken tortilla soup so I did today and here it is! In a traditional chicken tortilla soup, the broth is not so creamy and you add in corn tortillas to the actual soup so they disintegrate and add corn flavor. I just added a few fried pieces of corn tortilla on top with some other toppings. Another hearty and healthy soup for you guys that comes together in about 20 minutes! Enjoy!

Creamy Chicken Tortilla Soup
1 Tablespoon olive oil
1 small yellow onion, diced
2 green onions, chopped
1/2 cup carrot, diced
2 precooked chicken breasts, cubed
1 can cream of chicken soup
1 14 oz can fat free chicken stock
1 can sweet corn, drained (frozen would work too)
1 can black beans, drained and rinsed well
salt & pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup milk
Toppings:
cheddar cheese, grated
cilantro, chopped
lime juice
corn tortilla strips, lightly fried
In large pot, heat oil. Add both kinds of onions and carrots. Cook 5 minutes. Add in cubed chicken and cream of chicken soup. Slowly add in chicken stock while stirring continuously (to prevent lumps). Add in rest of ingredients. Heat thoroughly and serve with desired toppings. (After you add in the milk, try not to boil the soup anymore. The mild could scald and add a funky, not-so-pleasant flavor!)

30 Minute Healthy Chinese!

26 Oct

Ever had really delicious, but really greasy chinese food? Just the other day, my husband and I went to a chinese restaurant and we got sesame chicken. Man, it was fabulous, but we felt pretty guilty afterwards. So, after a few days of thinking, I came up with a recipe for guiltless turkey sesame meatballs with a quick 3 minute sauce….thats right…3 minute sauce. Perfect for all you busy bodies on the go! And, there’s enough sauce to add to some quick stir fried veggies! Crack out your wok’s-Chinese is on tonight!

Turkey Sesame Meatballs
1 1/4 lbs ground turkey (93/7)
1 egg
1/2 cup plain bread crumbs
1/2 teaspoon ginger
salt & pepper
3 cloves garlic, minced
1/3-1/2 cup sesame seeds
Preheat oven to 350 degrees. In large bowl, combine all ingredients except for the sesame seeds. Form into golf ball sized rounds. Roll in sesame seeds and place on sheet pan sprayed with non-stick cooking spray. Bake for 20-25 minutes, or until cooked thoroughly. Serve with sauce (see below).
Sweet Sauce (or the 3-minute sauce)
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup honey
1/4 cup hoisin sauce
1/4 cup sugar
In large bowl or liquid measure, stir all ingredients. Microwave on high for 3 minutes until sugar is dissolved. Serve with Turkey Sesame Meatballs and/or veggies (see below).
Stir Fry Veggies
So, there’s really not much to cooking up some vegetables. In a large fry pan or wok, heat up 1-2 tablespoons of oil. Dump in your veggies of choice and cook for 5-10 minutes.
I used onion, broccoli, green and red bell peppers, bok choy, and carrots. After mine were cooked, I added in half of the sauce (above) and kept the other half to pour over the meatballs.

Pumpkin Cream Cheese filled Crepes

21 Oct

Please excuse the bright photo! My camera skills are clearly not as good as my cooking skills. Anyways, I have a great fall recipe for you! I love all the things you can make with that leftover pumpkin puree (because I never seem to use an entire can of pumpkin in ANY recipe…I always have extras in my fridge this time of year) Its sort of like a pumpkin cheesecake wrapped up in a crepe! And, crepes are super easy to make–don’t think you can’t!

Pumpkin Cream Cheese Filling
2 oz cream cheese, softened
1/4 cup sugar
1/3 cup pureed pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Whip cream cheese with sugar until smooth. Stir in pumpkin, cinnamon and vanilla. Serve with warm crepes.
Crepes (My mom’s recipe–can’t make one better!)
2 eggs
2 cups + 2 tablespoons milk
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons melted butter or oil
pinch of salt
Whisk wet ingredients together. Add in the dry ingredients and whisk to combine (try to get the lumps out, but its ok if there are a few). Refrigerate batter for an hour or more. In hot, lightly greased fry pan, pour batter to cover the bottom in a thin layer. Flip when top of crepe looks dry. Fry for 15 seconds more and remove. Repeat the process until batter is gone.
Crepes are great with the pumpkin filling mentioned above or some other favorite ways are: fruit and cream, chocolate hazelnut spread, lemon juice and sugar or jam. Savory crepes are equally delicious, too!

Pretzel Dog Dippers with Cheesy Chili Dip

19 Oct

Great football food here! And, its really easy, too! You need a little time to let your dough rise, but they only take a few minutes to make and bake. Can’t beat that!

Pretzel Dog Dippers
8 frozen white bread rolls (I used Rhodes)
1 package of hot dogs, or 8 polish sausages (little smokies work too)
1 cup hot water
2 tablespoons baking soda
salt
Defrost and proof dough according to packaged directions (it took me 3 hours to get my dough to defrost and rise a little)
Preheat oven to 350. In a small bowl, dissolve baking soda in hot water. Set aside. Cut hot dogs in half or into thirds if you want bite sized snacks. Form dough into 1 large ball. Divide dough into enough equal pieces to cover all pieces of hot dogs. Smooth dough over hot dog pieces and dip into baking soda water. Arrange on greased baking sheet. Sprinkle salt over top. Bake 12-15 minutes or until dough is darker golden brown. Serve with cheesy chili dip (below), or usual hot dog condiments.
Cheesy Chili Dip
1/2 cup velveeta
1 can chili, or 2 cups homemade leftover chili
Microwave velveeta and chili for 1-2 minutes until velveeta is completely melted. Serve with pretzel dog dippers or tortilla chips.

Mini S’more Pies

16 Oct

Man, are you going to need a glass of milk after these little munchies. I was craving something sweet the other day and this is what I came up with. Who doesn’t love a s’more? Especially one wrapped up in a little pie?! After you bake these, they turn into ooey gooey goodness. I think it was about 20 minutes start to finish! Stay tuned for more mini pie flavors to come!

Mini S’more Pies
1 refrigerated pre rolled pie crust
1/4 cup chocolate chips
2-4 tablespoons nutella
1/4 cup marshmallows
1 egg, beaten
2 whole sheets graham crackers, crushed
1 tablespoon sugar
1/2 teaspoon cinnamon
Unroll pie crust and cut out 12 2-inch circles. Brush circles with egg. Fill with nutella, chocolate chips and marshmallows. Fold over and crimp edges together with a fork. Dip each mini pie into egg and then coat in crushed grahams, sugar and cinnamon. Place on greased baking sheet. Bake at 425 for 10 minutes. Cool about 5 minutes and serve warm.

Turkey and Stuffing Pockets

16 Oct

So, my leftovers from Canadian Thanksgiving turned into these little babies! Not much of a recipe involved- just take your leftovers (like turkey, stuffing, cranberry sauce, mashed potatoes, etc.) and stuff those pop biscuits (from the refrigerator section at the store)! I rolled the biscuit dough out to make it bigger and brushed some egg along the edges to help keep the pockets closed while baking. Using a fork to close them helps too! Dip warm pockets in gravy!