My OperaSomething to do with Leftover Chicken
Wednesday, May 20, 2009 10:23:10 PM
I have some leftover BBQ chicken that I need to do something with tonight and I found this awesome recipe at this website...CLICK FOR LEFTOVERCHICKEN.COM!
Seriously, I never knew a site like this existed and really thought I would have to search Foodnetwork.com. *sigh*(I like that site if I know what I am looking for)
I think I will make some rice and steamed veggies on the side. I will take a pic and let you know how it goes in a little bit. YEY!
On a side note...I made up with my friend Karen after our little 4 month tiff/hiatus. I am sad because she isn't doing well physically right now and was just asking if everyone could say a little prayer for her and Casey who was recently diagnosed with Raynauld's Syndrom. And everyone else who doesn't feel good!!
We can be whole as God intended.
Chicken Empanadas
From Ellen Wartella, California
Dough:
2 cups flour
1/2 cup milk
4 Tablespoons butter, cold
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
Egg Wash (1 egg whisked with 2-3 Tbs water)
Filling:
1 pound cooked chicken, shredded and cut into ½ inch pieces
1/2 Jalapeño, seeded & minced (may omit)
1 medium onion, chopped fine
1 small can diced green chiles
2 eggs, scrambled; set aside 2-3 T for wash
2 Tablespoons Olive oil
3 Tablespoons BBQ or Cajun seasoning
Filling: Heat oil in sauté pan, add the onions and peppers, sprinkle in the spices and cook for a minute. Add to the cooked chicken, gently mix and cool. Mix in the egg. The filling is now ready. Set aside
Dough: Place dry ingredients into a bowl and blend in the butter with a pastry cutter (as you would for a pie crust). Mix the wet ingredients. Add to the dry ingredients and blend the dough together. Let dough rest for one hour. Using a rolling pin, roll out 5”-6” rounds about 1/8” thick. Place about 2-3 Tablespoons filling in the center and fold over; seal by pinching the seam together and mashing with the tines of a fork. Vent each with a slash in the top center and eggwash the tops.
Preheat oven to 350 degrees; place on cookie sheets and cook to a golden brown, about 30 minutes. Serve warm or hot.
Sauce: Optional. Mix 1 cup sour cream or light sour cream with 1/4-1/3 cup Chipotle sauce.
Seriously, I never knew a site like this existed and really thought I would have to search Foodnetwork.com. *sigh*(I like that site if I know what I am looking for)
I think I will make some rice and steamed veggies on the side. I will take a pic and let you know how it goes in a little bit. YEY!
On a side note...I made up with my friend Karen after our little 4 month tiff/hiatus. I am sad because she isn't doing well physically right now and was just asking if everyone could say a little prayer for her and Casey who was recently diagnosed with Raynauld's Syndrom. And everyone else who doesn't feel good!!
We can be whole as God intended.
Chicken Empanadas
From Ellen Wartella, California
Dough:
2 cups flour
1/2 cup milk
4 Tablespoons butter, cold
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
Egg Wash (1 egg whisked with 2-3 Tbs water)
Filling:
1 pound cooked chicken, shredded and cut into ½ inch pieces
1/2 Jalapeño, seeded & minced (may omit)
1 medium onion, chopped fine
1 small can diced green chiles
2 eggs, scrambled; set aside 2-3 T for wash
2 Tablespoons Olive oil
3 Tablespoons BBQ or Cajun seasoning
Filling: Heat oil in sauté pan, add the onions and peppers, sprinkle in the spices and cook for a minute. Add to the cooked chicken, gently mix and cool. Mix in the egg. The filling is now ready. Set aside
Dough: Place dry ingredients into a bowl and blend in the butter with a pastry cutter (as you would for a pie crust). Mix the wet ingredients. Add to the dry ingredients and blend the dough together. Let dough rest for one hour. Using a rolling pin, roll out 5”-6” rounds about 1/8” thick. Place about 2-3 Tablespoons filling in the center and fold over; seal by pinching the seam together and mashing with the tines of a fork. Vent each with a slash in the top center and eggwash the tops.
Preheat oven to 350 degrees; place on cookie sheets and cook to a golden brown, about 30 minutes. Serve warm or hot.
Sauce: Optional. Mix 1 cup sour cream or light sour cream with 1/4-1/3 cup Chipotle sauce.
Cleanclean # Thursday, May 21, 2009 8:34:03 AM
One of my favourite site is Supercook ... you put the ingredients you have in your panty and/or 'fridge in and it suggests recipes you can make with 'em!
(Great for when there's only garlic, potatoes and butter left in the house ...
Sarah Dreamsangel292005 # Thursday, May 21, 2009 7:06:53 PM
Ok....Ya gotta go shopping more often, Dave. Garlic and potatoes? Those go first around here.
KarenNerak # Friday, May 22, 2009 9:09:15 AM
I usually end up cutting left-over chicken up and put it on a salad. Nummy for my tummy!
Cleanclean # Friday, May 22, 2009 12:45:59 PM
Sarah Dreamsangel292005 # Friday, May 22, 2009 2:36:56 PM
David, that's a man for ya!
starree # Saturday, May 23, 2009 2:19:29 AM
Sarah Dreamsangel292005 # Saturday, May 23, 2009 2:48:12 PM
Unregistered user # Monday, February 8, 2010 4:59:29 PM
Cleanclean # Monday, February 8, 2010 10:55:15 PM
Originally posted by clean:
It really was a typo.
Sarah Dreamsangel292005 # Saturday, February 20, 2010 3:18:13 PM
Sort of gaggy if you think about it.