|August 24, 2014||Posted by Mommy Cameron | Ramblings under Chicken, In the Kitchen, Main Dish|
I have a hard time finding dinner meals that all three of my boys will eat. To be honest, all three of them have very different tastes. However, tonight, I was successful! YAY!
I found a recipe for empanadas on Pinterest. The few times I have had empanadas, I really enjoyed them, so I thought I would give them a try with and see what the boys thought. Surprisingly, they were a success, or at least what counts as a success in our house, which is that everyone ate at least one of them.
2 C all-purpose flour
1 tsp baking powder
1/2 TBSP coarse salt
1/2 C cold unsalted, cubed
3/4 C ice water
4 ounces cream cheese
1 lb or cooked chicken, (cubed or shredded)
¼ cup sour cream
1 cup shredded, sharp cheddar cheese
½ cup corn
salt & pepper to taste
1 beaten egg
1 TBSP milk
1. Pre heat the over to 400 degrees. Using a food processor pulse together flour, baking powder and salt.
2. Add the cubed butter to the food processor and mix until the mixture is a coarse meal with a few pea sized pieces.
3. Add ½ cup ice water to food processor until dough is crumbly, but holds together when squeezed.
4. Put dough out onto a lightly floured surface and knead until dough comes together.
5. Divide into 2 equal parts, flatten them into disks and wrap in saran wrap. Refrigerate while you make the fillng.
6. Melt cream cheese in microwave for about 30-45 seconds.
7. Add the chicken to a large bowl with the cream cheese, sour cream, cheddar cheese, and corn. Mix well and season with salt and pepper.
8. Line baking pans with parchment paper.
9. On a lightly floured surface roll out one part of the dough until about 1/8 inch thick. Cut out 4 inch circles. I used a bowl to do this.
10. Place 1-2 TSBP of chicken onto each circle.
11. Fold the edges over and seal with a little bit of water. Then use a fork to press down the edges.
12. Brush each half circle with the egg wash (beaten egg & milk).
13. Bake for 15-20 minutes, until they are golden brown.
What have you put inside of empanadas?
|February 20, 2014||Posted by Mommy Cameron | Ramblings under Chicken, In the Kitchen, Main Dish|
Now that we are somewhat settled in our new house, the nearest fast food place is about 15 minutes away, in one direction, I can cook in my kitchen again, and I am tired of fast food, it is time to start cooking. However, instead of only cooking “kid food” I have decided that it is time for the boys and me to start eating some non-kid food too. To be honest, I am tired of kid food. In order to entice the boys to try the non-kid food I have also decided to bribe them with dessert. So far my little experiment has been going well. Tonight, I introduced the boys to chicken pot pies. Knowing my boys, I knew that they would not want to try a big chicken pot pie, so in order to make a chicken pot pie more appealing to my boys I decided to create Mini Chicken Pot Pies. I’m happy to report that they actually tried them and ate half of them, which I consider a huge win.
Mini Chicken Pot Pies
1 box refrigerated pie crust (I made my own crust using this recipe)
3 TBSP butter
¼ Cup chopped onion
¼ cup all purpose flour
¼ tsp salt
¼ tsp pepper
1 Cup chicken broth
¼ Cup milk
2 cooked chicken breasts
¼ cup carrots, corn, green beans, and/or peas
1. Preheat oven 425 degrees.
2. Cut pie crust so that it fits into the bottom of your bowl, completely covering the bottom and sides of the bowl.
3. In a large skillet over medium heat, melt butter.
4. Once the butter is melted, add chopped onion and sauté until the onions start to turn clear.
5. Next, stir in flour, salt and pepper. Mix well.
6. Gradually add the chicken broth, stirring continuously.
7. Then gradually add the milk, continuing to stir constantly until the mixture is thick.
8. Add vegetables and let them cook for 3 minutes.
9. Add the cooked chicken.
10. Spoon into the bowls.
11. Bake 15 minutes or until the crust is golden brown.
|January 30, 2012||Posted by Mommy Cameron | Ramblings under Chicken, Freezer Meals, In the Kitchen, Main Dish||
I am always looking for simple recipes, that my family will like, and that freeze well. Last weekend we made chicken fajitas. This recipe is simple and can even be used as a freezer meal.
Easy Chicken Fajitas
3 boneless, skinless chicken breast
1.2 c olive oil
2 Tbsp fajita seasoning
Tortillas of your choice
red bell pepper (optional)
green bell pepper (optional)
sour cream (optional)
monterry jack cheese (optional)
1. Cut the chicken into fajita size strips.
2. Place the strips into a closeable bag or container. Then put olive oil and fajita seasoning into the container and shake. Marinate for at least 2 hours. This is also the step in which you can freeze the chicken.
3. When ready to eat your fajitas, dump the chicken into a pan and cook until they are not longer pink in the middle. You can also add onions, red peppers, green peppers, mushrooms or anything else to the pan.
4. Serve in warms tortillas and top with cheese, salsa, sour cream or guacamole.
|December 15, 2011||Posted by Mommy Cameron | Ramblings under Chicken, In the Kitchen, Kids in the Kitchen||
Chicken nuggets are a food group at our house. Thing 2 would eat chicken nuggets for every meal, every day of the week. However, I am not a big fan of the frozen ones and we can’t afford to “eat more chicken” every day of the week.
A couple of months back, I pinned this recipe on Pinterest and finally got around to trying them. They were yummy and I think in the coming months, I am going to be changing this recipe a little bit to better suit our likes/dislikes. Since this was the first time trying out the recipe, I thought I would just follow it. Here it is.
1 boneless and skinless chicken breast
1/4 cup pickle juice
1/2 cup milk
3/4 cup flour
1 TBSP powdered sugar
1 tsp salt
1 tsp pepper
peanut oil (is best) or canola oil
1. Trim and cube chicken.
2. Put pickle juice and chicken in a ziploc bag and marinate for 1-2 hours.
3. Whisk together milk and egg, then add to the ziploc bag and marinate for another 1-2 hours.
4. Combine flour, powdered sugar, salt and pepper in a bowl. Drain and add the chicken to the flour mixture to coat.
5. Put 1-2 inches of oil into a pot or pan. Heat the oil over medium until hot.
6. When oil is hot, use tongs or a fork to place chicken into the pan. Cook until golden brown on both sides. It takes about 1-2 minutes on each side.
7. Remove from pan and place on a paper towel to drain.
The boys didn’t help me make these, however they were a kid approved recipe, thus the reason they made it to our Kids in the Kitchen post.
Did you make anything with your kids or that was approved by your kiddos this week? Please consider sharing with us.