There's nothing sadder in this world than to awake Christmas morning and not be a child."

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.

Check out her channel...she has a ton of great ideas that can be modified easily for your
own taste...


http://www.youtube.com/watch?v=SjRsX9AcCEk

Speaking of cooking....I have been leading my family into eating differently lately...healthier. Since I have 2 girls who are picky (2 are not) and a husband who is also picky I have been working very hard to find healthier, low fat recipes. I am sure there are families out there that need help also with ideas to feed the masses, but staying on the healthy AND cheap side so I am going to start adding our meals here to this blog. I hope it helps someone, anyone who can use the tips.
-Sarah