Chicken Empanadas

What to do with leftover rotisserie style deli chicken?  The question of the day...

I found this jewel of a recipe on Pinterest and altered it just a wee bit to make it my own (big surprise there!). 

This is definitely one we'll have again, and the hubby has requested it as a game-day food.

Good thing these can be made ahead of time and frozen for up to one month! 

What You Need:
1 1/2 tsp salt
1 Tbsp ground cumin
1/2 tsp white pepper
1/4 cup chopped red bell pepper
1/4 cup chopped spring onions
4 oz cream cheese, room temperature
1 cup shredded cheddar cheese
3 cups chopped, cooked chicken
1 (14 oz) package refrigerated pie crust

Let's Create:
Mix chicken, cheeses, spring onions, bell peppers, and spices.  If you don't have a food processor, use your hands until the mix is well blended.

Roll out the pie crusts to 15 inches.  Using a 3 inch cookie cutter, cut dough rounds (approximately 14).

Fill center of dough rounds with approximately 1 - 1.5 Tbsp of chicken mixture.  Lightly moisten edges of the dough rounds with water.  Fold dough over the chicken mixture pressing lightly to spread the filling throughout the pastry.  Press the edges together with your fingers, then use a fork to seal the edges.

Place prepared empanadas on a lightly greased baking sheet.

Let's Cook:
Preheat oven to 400º and bake for 15 minutes, until golden brown.

Nutrition Facts:  Not available. 

Original Recipe:  Paula Deen's Chicken Empanadas

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Bacon, Basil, and Tomato Salad

Talk about delicious dishes - this 100% fresh-ingredient salad is the real deal, y'all. 

It is absolutely divine as a side dish with your favorite pasta and some sort of bread.  Even the little one loves this delicious dish! 

It really reminds me a lot of bruschetta and would also be great as an hors d'oeuvre with a nice baguette.

What You Need:
Toasted Bread Cubes
2 Tbsp olive oil
2 cups cubed country white bread or baguette (½ inch cubes)
1 garlic clove minced

Salad
4 cups diced tomatoes
½ cup chopped fresh basil leaves
4-6 slices fully cooked bacon, crisp, chopped
½ cup diced fresh mozzarella cheese
Salt & Pepper to taste

Dressing
2 Tbsp olive oil
¼ cup balsamic vinegar

Let's Cook:

• Heat 2 tablespoons olive oil in medium skillet over medium-high heat. 
• Add bread cubes and garlic.
• Toast bread until golden brown.
• Set aside to cool.

Let's Create:

• Mix all salad ingredients in a large bowl.
• Whisk oil and vinegar for dressing and drizzle over salad.
• Sprinkle with optional salt & pepper if desired.
• Stir well to blend the dressing with the salad.
• Top with toasted bread cubes.

YIELD:  5 Cups
Serving Size:  1¼ Cup
Nutrition Facts:   266 Calories, 15g Total Fat, 9g Protein

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always; Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.