I'll share my recipes, if you share yours, Mon., July 23

11 years ago

Slept late this morning!

BUFFALO CHICKEN IN PUFFED PASTRY

2 sheets of puff pastry

2 small chicken breasts, cooked and shredded

2 tbsp FrankÃ¯Â¿Â½s hot sauce

1/4 cup blue cheese, crumbled

1/2 cup cheddar cheese

salt and pepper to taste

1 egg for egg wash

Preheat oven to 400 F degrees. Line a baking sheet with parchment papertÃ¯Â¿Â¼. In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.

Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15"X 8" inches.Cut each sheet into 6 equal rectangles. Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.

Place each puff pastry on the baking sheet and brush with egg wash. Bake for 20 minutes or so, making sure to check during the last 5 minutes, so as not to burn them. Serve plain or a buffalo dip.

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Comments (3)

Jasdip
11 years ago
Mediterranean Chicken Skillet (Better Homes & Gardens)

3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2 cloves garlic, minced
2 tablespoons olive oil
4 roma tomatoes, chopped
1 14-ounce can quartered artichoke hearts, drained
1 2.25-ounce can sliced pitted ripe olives, drained
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
2 cups romaine lettuce or mesclun mix, chopped
1 cup crumbled feta cheese (4 ounces)
1/3 cup fresh basil leaves, shredded or torn
Sliced crusty Italian or French bread, toasted

In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown.
Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper.

Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt.

Sprinkle with basil and serve on or with bread. Makes 4 servings.
Nita__AZ
11 years ago
Patti, this is the recipe for the pot roast we had for dinner last night. It is very good but not very spicy. I have been making this for years and everyone loves it. I serve it with mashed potatoes and a vegetable but you could add potatoes and carrots to the pot.

This comes from my Crockery Cookery cookbook printed in 1975.

Spicy Wine Pot Roast

3-4 lb beef pot roast
salt and pepper
1 small onion, chopped
1 (3/4 oz) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup dry red wine (I use Sherry since I have that on hand)
2 tsp. Dijon style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder (I use 1 clove garlic, minced)

Salt and pepper both sides of the meat and lay it in the crockpot. Mix the rest of the ingredients together in a 2 cup measuring cup and pour over beef. Cook on low 8 to 10 hours. If desired thicken sauce with cornstarch or a little flour and water mixed together.
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angelaid
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Have made this a couple of times now. I add the fresh sliced mushrooms about an hour before we eat.

Slow Cooker (Crockpot) Beef Stroganoff

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed golden mushroom soup
1 can (10 3/4 ounces) cream of mushroom soup
1 Lipton Onion Soup pouch
1 tub of fresh sliced mushrooms (two cups or so)
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Makes 8 servings

I'll share my recipes, if you share yours, Mon., July 23

Comments (3)

Jasdip

Nita__AZ

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angelaid

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