cheesy chicken empanadas

I made this recipe last night and have made a few changes to the original because, well, it didn't work out :o)... but once they were arranged to suit me, boy were they good. Give them a try!










Cheesy Chicken Empanadas

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cans small biscuits
canola oil
Water

I sauteed the chicken until done and tender in a small amount of olive oil and seasoned with salt & pepper, remove and chop. Add peppers to pan to saute. Mix all ingredients together and roll out each biscuit into a thin circle. (you will need flour :o) I used the cheap inexpensive biscuits that are in the brown cans, they usually come in a four pack and you might need more than 2 cans to use all the chicken mixture. Place a tsp. of chicken mixture in center of circle, moisten the edge to seal into a half circle crimping the edges with your fingers. Have hot canola oil in pan ready to drop them in. They cook pretty fast. Watch them closely turning when golden brown and remove when both sides are done.

These are really good!

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crockpot artichoke, chicken & olives ~ slow cooker thursday!

This recipe has some of my favorite things, artichokes, olives and chicken. . . it makes such a nice meal. You can use fresh artichokes too if you want to and if they are available. I didn't really find the need to use the cooking tapioca. You should give this one a try!

1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 c sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 c chicken broth
1 med onion, chopped
1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 c dry white wine or chicken broth
3 tbsp quick cooking tapioca
2-3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 c hot cooked rice

Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice. Serves 6.

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