Threw together some Chicken and Cheddar wraps for dinner tonight. After all that stuff and bother in the news about “Pink Slime” I was loathe to purchase ground beef to feed to the grandsons. As an alternative I picked up some ground chicken and made up a taco chicken filling for wraps along with some cheddar cheese, lettuce, tomatoes and red onion. Really though? Wraps was just an excuse to make Tater Tots! Yea, sure, they are not the healthiest choice going but meh, once in a blue moon won’t kill ya, right?
A Taco Chicken Filling with Cheddar Cheese
500g Ground Chicken
1 Tablespoon Olive Oil
1 Tablespoon Adobo Seasoning
1/4 cup Salsa
1/2 cup Water
Shredded Lettuce
Dice Tomatoes
Grated Cheddar Cheese
Salsa
Black Olives
Red Onion, thinly sliced
In a large skillet heat oil over med-high heat, add ground chicken and cook through, stirring often.
Add Adobo seasoning, salsa and water; bring to a boil, reduce heat and simmer for 15 minutes.
Divide chicken filling between 8 flour tortillas, top with desired toppings, roll up, cut in half and serve.
What to do when you have heaps of turkey leftover from that Holiday meal? Turkey a la King is always a great option!
Turkey a la King
½ cup Butter
1 small Green Pepper, chopped
6 fresh Mushrooms, sliced
½ cup Flour
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon ground Sage
½ teaspoon ground Thyme
1 McCormick Vegetable Stock Cube
1 ½ cups Milk
1 ¼ cups Chicken Broth
2 cups cut-up cooked chicken or turkey
3 cups hot cooked Rice or Egg Noodles
Melt butter in large saucepan over medium-high heat.
Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, sage, thyme, salt and pepper.
Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in milk and broth along with vegetable stock cube.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken or turkey; cook until hot.
Such an easy meal to prepare and this one can easily be made Vegetarian by subbing in Yves “Chicken Tenders”.
Chicken Pot Pie
1/3 cup Butter
1/3 cup Flour
1/3 cup Chopped Onion
1 teaspoon minced Garlic
1/3 cup Chopped Celery
2 medium Potatoes, scrubbed and cut into small cubes
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 3/4 cup Chicken Broth (Vegetable Broth)
2/3 cup Milk (Soy Milk)
2 cups cooked cut up Chicken
1 (10 ounce) pkg Frozen Peas and Corn
1/2 teaspoon each Sage, Thyme and Parsely
Heat butter over low heat until melted.
Sautee onion until softened and translucent; add garlic and continue sauteing.
Stir in flour, salt and pepper; cook over low heat, stirring constantly until mixute is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in cut up chicken, frozen peas and carrots and herbs.
Set aside.
In a microwaveable casserole dish combine chopped celery and diced potatoes. Add about an inch of water and cook on High for 5 minutes.
Drain and stir into chicken mixture.
Preheat oven to 425F.
Prepare Celery Seed Pastry.
Roll 2/3 of the pastry into a 13″ circle on lightly floured cloth-covered board.
Ease pastry into a 9″ deep dish pie plate.
Pour Chicken Filling into pastry lined plate.
Roll remaining dough into 10″ circle; place over filling.
Roll edges under; flute.
Cut slits in center to allow steam to escape.
Bake uncovered in 425F degree oven until crust in golden brown, about 30 – 35 minutes.
*If you like you can brush the chicken pot pie with an egg wash before baking – 1 egg, lightly beaten stirred together with 1 Tablespoon water.
Celery Seed Pastry
2/3 cup Lard or
2/3 cup plus 2 Tablespoons Shortening
2 cups Flour
2 teaspoons Celery Seed
1 teaspoon Salt
4 – 5 Tablespoons Ice Cold Water
Cut shortening into flour, salt and celery seed until particles are the size of small peas.
Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. (1 to 2 teaspoons water can be added if necessary)
Gather pastry into a ball.
Use as directed in Chicken Pot Pie recipe.
If you live in the Fraser Valley, British Columbia start by getting your Tomato Basil Chicken Breasts at Fraser Valley Meats
4 Tomato Basil Chicken Breasts
350 ml Greek Style Yogurt
2 cups Seasoned Bread Crumbs
1 cup Tomato Basil Sauce
8 small slices Kraft Havarti Cheese
Coat chicken breasts in yogurt, place in shallow casserole dish, cover and let sit in the fridge for a few hours.
Preheat oven to 400F.
Lightly spray a casserole dish with vegetable oil spray.
Put seasoned bread crumbs on a plate.
Remove chicken breasts from yogurt, brushing some off, but leave a bit on.
Dip in seasoned bread crumbs to coat well, roll over and continue coating until all sides are completely coated.
Place in prepared casserole dish; repeat with remaining chicken breasts.
Bake in preheated oven for 20 -25 minutes, or until a thermometer inserted reads 165F.
Once chicken is cooked through, spoon 1/4 cup tomato basil on each chicken breast, gently spreading over the surface.
Top with Kraft Havarti Cheese slices and return to oven just until the sauce is heated and the cheese is melted, about 5 -7 minutes.
Remove from oven, serve with Roasted Potatoes, Steamed Asparagus and Garden Salad.
Welcome to my Kitchen where the most important ingredient is Love.
