Sunday, November 22, 2009

Chicken Empanada

MMM Pie crusts, where have you been all my life? This was delicious. DELICIOUS. I love to take ingredients that I always have around my house and make them into something that seems like it took hours to make. The pie crust made this have the perfect texture and flavor. Thank you Paula! (even though I changed the recipe quite a bit!)

Chicken Empanada

Printable Version

3 cups cooked, shredded chicken

1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

4 ounces cream cheese, softened

3 oz. green chilies

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 (15-ounce) package refrigerated pie crusts


Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.

Serves 4-6.

Recipe Adapted from: Paula Deen

Monday, November 2, 2009

Baked Cheesy Chile Rellenos

Okay, so these totally freaked me out when I first heard about them, about two years ago. A big, spicy pepper stuffed with cheese, NO THANK YOU. Well, recently me and spicy have been getting along a little better, so I gave them a shot. Guess what?!?! These aren't SPICY!!! It was crazy! After removing the seeds from the inside of the pepper the heat is gone and just yummy flavor remains. These were a perfect side to a mexican meal, and I felt like it really jazzed up our plate! (I did change this recipe quite a bit...most call for frying the chile...I am not into that!)

Baked Cheesy Chile Rellenos

2 poblano peppers

4 oz mozzarella cheese, cut into 2-2 oz. slices

Cheese Garnish
2 oz shredded cheddar cheese
4 Tbs. milk
1 Tbs. butter
1/2 Tbs. flour
1/2 tsp. garlic powder

Tomato Garnish
4 oz. diced tomatos
1/2 tsp minced garlic
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. minced onion

Rinse the chiles.
Preheat your oven to broil.
Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
When both sides are fairly evenly charred, remove them from the oven.
Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
After a few minutes, check them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese.
Secure with a toothpick.
Bake for 13-15 minutes at 350 or until cheese is melted.
Top with tomato and cheese garnish.

Sunday, November 1, 2009


Number one meal for the week! Also, the worst blog picture ever....sorry! Cody loved this meal...and guess what??? It was a piece of cake to make! YES! These were perfectly creamy and delicious...I can't wait for my leftovers tomorrow! O, and they are named "Renchiladas" because of the ranch..ha!

Printable Version

4 boneless, skinless chicken breasts
, cooked and shredded
8 oz. reduced fat sour cream

8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups taco sauce or salsa

2 cups shredded cheese


In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa or taco sauce to small bowl and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).

Serves 4...makes 6-8 "renchiladas"

Chicken with Balsamic BBQ sauce

MMM MMM good! This was a tangy, tasty meal that we gobbled up every bite of. Cous Cous seems to mix up the flavor of meals just enough to make them exciting. This had the perfect amount of bite from the balsamic vinegar and mustard and a tiny bit of sweet from the brown sugar. Give it a shot-you won't be sorry.

Chicken with Balsamic BBQ Sauce
Printable Version

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts, diced

Combine all the ingredients in small saucepan and stir until all are incorporated and the mixture is smooth.

Preheat oven to 375 degrees. Place the chicken in a baking dish, pour sauce over top of chicken, and bake for 15-20 minutes. Serve with rice or couscous.

Recipe adapted from: Giada D'lorentis
Serves 4