Empanadas

This week I'm continuing the Rotisserie Chicken series. Didn't realize I had quite so many recipes that work so well with it!

This is obviously a very Americanized recipe for Empanadas, but we enjoy them. I use the Knorr-Lipton Spanish rice because I like it best, and there are always good coupons. I've never put in black olives, but I figured I'd leave it in the recipe for you to decide. And this is probably the only time I will EVER say this--your best best is to use generic pie crusts. The Pillsbury crusts are too sweet, and it makes the empanadas taste awful. And once, when I didn't have ready-made crusts, I tried to do homemade, using the pie crust for the pot pie. That was one of the worst experiments ever. So gross. I've had the most success with Walmart and Kroger brands, and I think the Meijer brand was good, but it's been so long that I can't really remember. This is a really easy recipe that can be thrown together quickly. I would suggest doubling it for larger families. I usually eat half an empanada, but Anthony eats a whole one. Probably not the best idea, calorie-wise, to eat a whole one, but I'll leave that up to you.

Printable Recipe

Empanadas

4 to 6-ounce package Spanish rice mix, prepared according to package directions

1 cup shredded cooked chicken

1 cup (4 ounces) shredded Cheddar cheese

½ cup sliced green onions

¼ cup chopped black olives

1 15-ounce package refrigerated pie crusts
 

Combine rice, chicken, cheese, onions and olives in large bowl.

Spoon half of rice mixture on half of each pie crust. Fold crust over filling.

Seal and crimp edges. Place on baking sheet.

Bake at 400°F for 20 to 22 minutes or until golden brown.

Cut each empanada in half. Serve immediately.


Makes 4 servings (1/2 empanada each).

Serve with: Refried beans, chips and salsa

General Tso's Chicken

We made this for dinner last night, and wow! (Like, I had to go back for a third helping while I was writing this up.) I love that I'm slowly stockpiling amazing recipes for our favorite Chinese foods, but at the same time, I'm making it impossible to ever again eat at a Chinese restaurant. The all-you-can-eat $6.99 buffet isn't going to cut it anymore. I'm almost afraid to make the spring roll recipe from a Vietnamese grandmother (not mine, another blogger's). Do I have time to make my own spring rolls if I realize I can never go back? Yeah, I know, my first world problems. And the blog I got this from--awesome! I've tried several of their recipes and they have all been amazing. It's written by a married couple who alternate posting recipes (how cool is that), and they sound just like what I want to be--living in a 100-year-old farmhouse in Maine, raising goats, cooking and eating. Sign me up!

This one is a little spicy. Not crazy spicy, but I'd bet it's more of an adult meal. Fine by me because we got to eat it all! I'm used to a sweeter version in restaurants, but this was way better with just a hint of sweetness to it.

Sorry there are so many random ingredients in this one, though. We're very blessed to have an amazing International section at the Commissary, so I didn't have trouble finding them. They're actually pretty common ingredients for many of the Asian recipes I've been saving lately, so I didn't mind trying some new things since I'll be using them often instead of letting it take up space on my fridge door. Hope you feel the same way and can find them all just as easily!  

I did have to make a few changes again. I substituted apple juice for the sherry (I read somewhere that you can use vanilla extract too, but I wasn't sure what that would taste like). And I did cut down the hoisin sauce to 1 tablespoon. I have only made one other meal with hoisin sauce, and I made the mistake of smelling it straight from the jar. I truly thought I was going to die. Fermented soybeans do not smell good. Who knew? I couldn't get the smell out of my nose, and I hated the whole meal because all I could taste was the hoisin sauce. I wasn't going to ruin this one by putting in that much. I think one tablespoon flavored it perfectly this time. I could still pick out the flavor, but in a good way. So, if you're not used to cooking with hoisin sauce either, I'd stick to the 1 tablespoon. And don't smell it. I also didn't have any scallions or even green onions. (I had to start over my jar of never-ending green onions. Long story.) Ridiculous, I know, but that's why they're missing from the picture. Next time!

Printable Recipe

General Tso’s Chicken

 from From Away

3 large boneless skinless chicken breasts, cut into bite-sized chunk

2 tablespoons dry white sherry or apple juice

1/4 cup chicken stock or broth

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon hoisin sauce

2 teaspoon Sriracha sauce (it's a kind of hot sauce)

2 teaspoons sesame oil

3 tablespoons sugar

1/3 cup + 2 teaspoons cornstarch, divided

Peanut oil, for frying (I used canola oil like always)

3 cloves garlic, minced

1 teaspoon fresh ginger, minced, or 1/4 tsp dried

6-8 “Japonese” dried red whole chilis (ours were with the Hispanic foods in a HUGE bag)

3 scallions, white and green parts, cut into half-inch chunks

Steamed rice (we used 4 cups prepared)

In a large bowl, toss chicken chunks with sherry and a pinch of salt, and set aside to marinate for 15 minutes.

In a small bowl, combine chicken stock, soy sauce, vinegar, hoisin, Sriracha, sesame oil, sugar, and 2 teaspoons of the cornstarch. Stir until smooth.

When ready to cook, drain chicken, then toss to coat evenly with remaining 1/3 cup of cornstarch. Chicken should have a dry coating of cornstarch; add a little more if coating seems moist.

In a wok or a large skillet over medium heat, bring oil to 325 degrees. Add chicken in batches and cook, stirring often, until chicken is brown on all sides, about 4-5 minutes. (It took me four batches to cook it all. The meat will cook more evenly if you don't overload your wok.)

When each batch is done, remove from wok and drain on paper towels.

Pour most of the oil out of the skillet, until only a thin coating remains in the pan.

Add garlic and ginger to pan and stir until fragrant, about 15 seconds.

Add whole chilies, chicken pieces, and scallion pieces, and toss to combine.

Add sauce and simmer, stirring constantly, until sauce thickens, becomes shiny, and evenly coats chicken.

Top with more sliced scallions and serve immediately with steamed rice.

Makes 4 or 5 servings


Serve with: Egg Rolls

Lemon Chess Pie

Another favorite from Southern Plate. This pie makes me think of summer, and summer is something we're definitely in need of in Alaska. When I made it, I didn't have lemons, just a bottle of lemon juice, so I didn't add the lemon zest. We thought it was fine without it. And I love that even though you have to separate the eggs, you're not just using the yolks, or just the whites. I hate throwing them away or trying to find some way to use them up quickly in another recipe. It's nice to avoid the problem altogether.

 I have to ask you to forgive the picture again. I baked it for an extra 5 minutes, trying to get it to set in the oven (which it never did), so the top is browner than I'd like. I'm not sure what the problem is. Partially my horrid oven, but since I used RealLemon juice, I had to do 8 Tbsp to get it close to 2 large lemons, so the filling seemed too liquidy anyway. Guess it's another one to experiment with (I think this happened last time I made it), but it's still delicious! Even though it didn't set in the oven, it did set more after sitting on the counter for an hour, and after chilling in the fridge, it was just right.

Printable Recipe

Lemon Chess Pie

from Southern Plate

1 cup sugar

4 Tbsp. butter

Grated rind and juice of two large or three small lemons

4 eggs, separated (Separate carefully--there can't be any yolk in the whites, or they won't foam up well.)

1 deep-dish pie crust (baked)


Cream sugar with butter until light and fluffy.

Beat in egg yolks.
 
Add grated lemon rind and juice, beat in.
 
Beat egg whites in a separate bowl (with clean beaters) until stiff. (Egg whites at room temperature will foam more quickly than egg whites that have just been taken out of the refrigerator.)

Gently fold whites into lemon mixture.

Pour into pie shell and bake at 350 until set and light, about twenty five to thirty minutes.

Makes 8 servings.

Creamy Chicken Casserole

Disclaimer: I know when you look at these ingredients, it probably sounds kind of odd. I don't even know why I tried this recipe in the first place. You know how sometimes you save a recipe because, at the time, it sounds great, and then you come across it later and wonder what you were thinking when you saved it? I think this one made the cut just because I made it right away instead of filing it away. And I'm glad I did because it's actually really, really, really good. I have to double it just to make enough because we like it so much. When I double it, I actually make 5 cups of rice, use between 2 and 3 cups of chicken, and 5 eggs. Everything else is doubled. I've been leaving out the onions for the last few years, and I like it better without them.

I love using Rotisserie Chicken with this because it cuts out a lot of the prep time. It's also great to make the main part of the casserole ahead of time and put it in the fridge. Then you can add the corn flake topping and throw it in the oven when you're ready for dinner.

Printable Recipe

Creamy Chicken Casserole 

from Kraft Foods

2 cups cooked rice

2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup mayonnaise

3 hard-cooked eggs, chopped

1/4 cup finely chopped onions

1/2 tsp. salt

1 cup corn flakes

1 Tbsp. butter or margarine, melted


Preheat oven to 350°F.

Mix rice, chicken, soup, mayonnaise, eggs, onions and salt.

Spoon into 1-1/2-qt. casserole dish (2-1/2 qt if doubling);

Mix corn flakes and melted butter. Place on top of casserole.

Bake 35 to 40 min. or until heated through and corn flakes are browned.

Makes 6 servings.

Serve with: Broccoli & Cheese, Peas, or Mixed Vegetables

Chicken (or Turkey) and Noodles

This is one of my favorite ways to use up leftover turkey, but you can also substitute chicken, and it's just as fabulous. I like to use a rotisserie chicken (hence being featured in "Rotisserie Week")--I use about half the chicken and save the rest for other meals. (I don't know if this equals 4 cups of chicken, like it calls for. This is one I just eyeball and decide if it looks like enough chicken.) Most of all I love how easy this recipe is, but it is SO delicious! I know 96 oz. sounds like a lot of chicken broth, but it equals three of the boxes of Swanson broth. The carrots are optional, but we really enjoy them. We usually have enough to have one meal and lots of leftovers, or I can freeze the rest for another meal later. It is best served over mashed potatoes. Sorry, I have looked and looked, but I can't find where I got this from originally.

You can also add cauliflower and butternut squash purees!

Printable Recipe

Chicken (or Turkey) and Noodles

96 oz. of turkey or chicken broth
3 carrots, sliced
1/2 cup of diced onion
1/2 tsp of salt

1/4 tsp of pepper
1 bay leaf
1 lb. of frozen noodles (I like Reames brand)
1/4 cup all-purpose flour (I've tried whole wheat, but it didn't thicken the soup like I wanted)
1 1/2 cups of milk
4 cups of cooked turkey (or chicken)
Salt
Mashed potatoes, prepared


In a large pot, heat broth and carrots to boiling.

Add onion, salt, pepper, bay leaf, and frozen noodles and bring to a boil again. Then reduce heat to keep from boiling over but let it still bubble freely. Cook for 10 minutes.

In a bowl, stir flour and milk together and then add to the bubbling pot. Cook until the juices are somewhat reduced and slightly thickened.

Remove bay leaf.

Add chicken or turkey (and purees, if using). Salt to taste.

Serve over homemade mashed potatoes. You can probably add frozen peas to this, but I haven't tried it yet.



This makes a wonderful freezer meal. If you want to freeze it, I do not add the noodles during cooking. Instead just let the soup cool, divide into the portion size that you like and freeze. Since the noodles are already frozen, just keep the noodles with the broth in the freezer.

When you want to make this on a later day, thaw, remove from freezer bag and then bring to a boil. Add noodles and boil for 10 minutes.

White Chicken Pizza

This week I wanted to feature some recipes using Rotisserie Chicken. I love getting a chicken from the deli and being able to use it throughout the week for all of our meals. You can get at least 4-5 meals out of one chicken, and usually more. Last week I made this pizza, Creamy Chicken Casserole, Chicken & Noodles (this one takes quite a bit of chicken, which is why I only got 5 meals), Empanadas, and Chicken and Biscuits Casserole. Not only do I save time cooking, but with some recipes (like Chicken Baguettes) I actually think it tastes better.

I also found a recipe to make your own Rotisserie Chicken in the crock pot (super easy!) that I'll post as soon as I get some pics. It's especially great if you can get a good deal on a whole chicken.



I first saw this pizza on the Pillsbury Bake-Off Contest on the Food Network (it's my dream to enter one day!), and it looked SO good that I had to look up the recipe right away. It's one of our favorites! The sauce actually is very similar to our favorite Chicken Alfredo sauce. I made a few adjustments--I lessened the cooking time for the crust (it kept getting too brown), switched the wine to chicken broth (so I took out the Marsala in the title since it doesn't really fit now), and I just used regular mushrooms and dried parsley and left out the onion on ours.

Printable Recipe

White Chicken Pizza
from Pillsbury Bake-Off Recipes

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 tablespoons olive oil
1/2 lb uncooked chicken breast tenders (not breaded)
2 tablespoons butter
1 1/2 cups thinly sliced onions
1 package (8 oz) sliced mushrooms
3 cloves garlic, finely chopped
3/4 cup chicken broth (or 3/4 cup sweet Marsala wine)
1/2 cup whipping (heavy) cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup shredded Parmesan cheese


Heat oven to 400°F. Spray 13x9-inch pan with cooking spray (or use a Silpat).

Unroll pizza crust dough in pan; press dough to edges of pan.

Bake 7-9 minutes or until crust just barely starts to brown. (Bake it enough so the bottom of the crust isn't too doughy; otherwise it will be soggy. But you don't want it to brown very much, or it will be too crispy in the end.)

Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside. (Or substitute Rotisserie Chicken and skip this step.)

To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender.

Stir in garlic; cook 1 minute longer.

Stir in chicken broth; cook 4 to 5 minutes, stirring occasionally, until chicken broth is reduced by half (about 6 tablespoons).

Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.

Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses.

Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.


Serve with: Salad or Baby Carrots

Buttermilk-Blueberry Breakfast Cake

We've had this cake as a dessert, we've had it for breakfast, and it just gets better each time I make it. How could you go wrong with blueberries? Or a cake you can eat for breakfast? Since we don't normally have fresh blueberries on hand (expensive!), we've always used frozen, and it's amazing. This is also another recipe for which I'm so glad to have found the powdered buttermilk! Makes life so much easier. And I know it does call for Kosher (coarse) salt. Maybe I'm the only one, but for some reason I had it in my head that this must be an expensive variety, or hard to find, so for a long time, I just used regular salt. And then I actually looked for Kosher salt. Not expensive, not hard to find. All of these years wasted. But no matter. Moving on! I highly recommend that you try this one right away. And then thank me by making me one too.

Printable Recipe

Buttermilk-Blueberry Breakfast Cake

from Alexandra's Kitchen

½ cup unsalted butter, room temperature (I'm not a butter snob--you can use whatever you want)
2 tsp. lemon zest or more — zest from 1 large lemon (I always forget to buy lemons, so I use 4 tsp. bottled lemon juice)
3/4 cup & 2 Tbsp. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (or I use a 12 oz bag of frozen blueberries, thawed & drained)
½ cup buttermilk
1 Tbsp. sugar (for sprinkling on top)


Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup & 2 Tbsp of sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour. (If you are using frozen blueberries that have been thawed, pat them dry between  a few paper towels before tossing with the flour. I actually wait to add them to the flour until right before I'm going to fold the blueberries in.)

Whisk together the remaining 1 & 3/4 cups flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.

Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.)

Let cool at least 15 minutes before serving.

Makes 9-12 servings.