Chicken Empanadas

Quick and easy, semi-homemade chicken

 empanadas from Mr. Food!

The recipe calls for purchased dry fajita

seasoning, but I have included a homemade

 version listed after the empanada recipe

as an alternative.

Chicken Empanadas


Serves: 4

Cooking Time: 30 min

Ingredients

• 1 (15-ounce) package refrigerated rolled pie crusts
• 1 tablespoon olive oil
• ¹/2 cup chopped onion
• ¹/2 medium-sized red bell pepper, chopped
• ¹/2 medium-sized green bell pepper, chopped
• 2 cups coarsely chopped cooked chicken
• 1 cup frozen corn, thawed
• 2 tablespoons dry fajita seasoning (see below for homemade seasoning)
• 1 cup Mexican cheese blend
• 1 egg, beaten
• 
  

Instructions

1. Preheat oven to 425 degrees F. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.
3. Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.
4. Brush top with egg.
5. Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately.

Source:  Mr. Food

Homemade Fajita Seasoning


Ingredients:


3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin


Preparation:


Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.




Source:  BusyCooks.about.com

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Now that my appetite is coming back from being sick and living on a bland diet way too long, I'm craving pasta!  So . . . I've been on a mission for new pasta recipes.


Can't wait to try this variation of a pasta dish that I make with chicken, broccoli and mushrooms with hot peppers . . . I also use mozzarella and parmesean cheese.  We prefer rigatoni pasta . . .

Kosher salt 
1/2 cup olive oil 
4 cloves garlic, smashed 
2 tsp. chopped fresh rosemary 
1/2 tsp. crushed red pepper flakes 
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips 
2/3 cup pitted Kalamata olives, coarsely chopped 
1 lb. penne 
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups) 
2 Tbs. fresh lemon juice 
1 cup freshly grated Pecorino-Romano 

---

Bring a large pot of well-salted water to a boil over high heat. 

Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. 

Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. 

Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. 

Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. 

Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. 

Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. 

Discard the garlic from the olive mixture. 

Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. 

Stir in the lemon juice and half of the Pecorino. 

Serve sprinkled with the remaining Pecorino.

Sources:

photo: Maren Caruso

From Book Big Buy Cooking, pp. 12

September 21, 2010

by Tony Rosenfeld

Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

You can never have enough

ways to make pasta!

Ingredients

• Kosher salt 
• 1 medium clove garlic 
• 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 
• 1 cup small grape or cherry tomatoes, halved 
• 1/2 cup chopped fresh flat-leaf parsley 
• 4-1/2 Tbs. extra-virgin olive oil 
• 1 Tbs. capers, rinsed and chopped 
• 1/2 tsp. crushed red pepper flakes 
• 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 
• 12 oz. dried linguine or spaghetti 
• 1/2 cup freshly grated Parmigiano-Reggiano; more for serving 

Directions

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. 

Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). 

Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Sources:

photo: Scott Phillips

From Fine Cooking 94, pp. 82a

July 1, 2008

by Lori Longbotham

Country Corn Casserole

As far as I'm concerned, corn is the most perfect food and I could eat it every day . . . which is why you will find many recipes involving corn on my blog.  

Of course it is best to use fresh corn in this recipe, but frozen corn will work too.

Serves: 4

Cooking Time: 40 minutes

Ingredients

• 2 cups corn kernels
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon butter, melted
• 2 tablespoons cracker crumbs 
• (Ritz-type or saltines)
• 
  
• 
  

Instructions

Preheat oven to 350 degrees F. 

Mix all ingredients together in a large bowl. 

Pour into a 1-1/2-quart ungreased casserole dish.

Bake for 40 to 50 minutes, until set.

Source:  Mr. Food