Chicken Taco Puff Cups

Chicken Taco Puff Cups

 

1 lb ground chicken taco meat*

2 puff pastry sheets

1 egg

1 tablespoon water

Refried beans*

Shredded Mexican Blend Cheese*

Sour Cream*

Taco sauce*

Muffin baking pan

18 balls of aluminum foil

Cooking Spray

 

Preheat oven to 400˚

Roll out your puff pastry to about 11 inches by 14 inches.*

Cut 9 squares, they do not have to be perfect square shape.

Place one square into each muffin cup until done with the puff pastry squares.

Next combine your egg and water.

Then brush each pastry cup with the egg mixture.

After that is done, spray each aluminum foil ball with the cooking spray and place one ball in each pastry cup.

Bake for 15 minutes or until golden brown.

While the pastry cups are baking, cook your ground chicken.*

In a small bowl or mug, combine the egg and water.

Next, heat up your favorite refried beans.

After the puff pastry is out of the oven, let them cool enough for you to be able to take them off the muffin pan.

Layer the puff pastry cups with beans, chicken, cheese, sour cream, and top it off with your favorite taco sauce.

 

Makes 18 puff cups.

 

*Note:

Roll out your puff pastry sheet as close as you can to the measurement given. It is okay if it is a little bit smaller.

The recipe I used for the ground chicken taco meat is in the Entrees and Fillings section of this cookbook.

The amount of refried beans varies on how much you want to put into the puff cups.

The amount of cheese varies on how much you would like to top the puff cups with.

If you need to see how I make these puff cups, you can see how on our YouTube channel. 

 

The video for this is on our YouTube channel. 

Two Cheese BBQ Chicken Flatbread Pizza with Caramelized Onions

 

2 skinless and boneless chicken breast, 

4  tablespoons BBQ sauce, divided

1/4 cup pepper jack cheese, divided

1/4 cup Cheddar cheese, divided

1 tablespoon of extra virgin olive oil

1 small red onion, sliced into thin strips

11/2 teaspoons Creole seasoning, divided

2 flatbreads 

Heat oven to 400 degrees.

Line a pan with foil and place the chicken breasts on the foil.

Season with 1/2 teaspoon of Creole seasoning on top of each breast.

Roast for 15 to 20 minutes or until it reaches 165 on thermometer and juices run clear.

While the chicken is cooking make the caramelized onions.

 Place the extra virgin olive oil into a sauté pan over medium high heat.

When the oil has heated up add the onions.

Sprinkle the last 1/2 teaspoon of Creole seasoning over the top of the onions.

Cook until the onions are soft and caramel colored.

Place chicken on a cutting board and cut into slices.

Replace the chicken foil with a new piece of foil on the pan.

To assemble the pizza, place the flatbread on the foil lined pan.

Slather 2 tablespoons BBQ sauce over each flatbread.

Divide the chicken between both flatbreads.

Sprinkle each flat bread with half of each cheese.

Top with the caramelized onions.

Place in the oven to heat through and melt the cheeses about 15 minutes.

Remove from oven and serve.

Makes 2 servings

Note* To make the pizza crispy place directly on the oven rack to bake.

Instant Pot Garlic & Lemon Chicken

I just love my Instant Pot! Makes meal time so much faster and perfect for when I forget that we have appointments that day and can still make a wonderful dinner my Dad and Chase will love. Which is how this recipe came about after a busy day and two hungry men on my hands that needed to be fed.



4 tsp granulated garlic or garlic powder
1 tsp msg (opt)
1 tsp lemon pepper
1/2 tsp Spanish paprika
1/2 tsp pepper
6 chicken thighs with skin removed and bone in
1/3 cup lemon juice
2 cups chicken broth

Mix first 5 ingredients together and dredge the chicken thighs in the seasoning mixture on both sides. Put the Instant Pot steam rack in the Instant Pot and then place the seasoned chicken thighs on the rack. Combine the lemon juice and the chicken broth together and add any unused seasoning from the dredging. Pour over chicken. Make sure you lock the lid into sealing position and the pressure valve is turned upwards.  Use poultry setting on Instant Pot and set  for 15 minutes cooking time and natural release for 20 to 25 minutes.
                               
                                     Makes 2 to 4 servings

I served it with fresh corn and Alfredo pasta.

Always go by your Instant Pot instructions since it may vary by Instant Pots. As with any appliance stay safe and do not let children around the Instant Pot unless accompanied by an adult even then when the pressure is being released please don't let children near the Instant Pot.

Reheating Fried Chicken

Heat oven to 350f

Place the fried chicken on a microwave safe plate. Cover with paper towel. Heat 1 to 1 1/2 minutes on high.

Line a baking sheet with aluminum foil. Place chicken pieces onto the foil and bake for 20 minutes for just thighs and legs if breast add 5 to 10 minutes more.

Egg Drop Chicken Ramen

Chase and I love Ramen noodle soup for lunch or dinner. Even Jessica eats her fair share of them. I started making this dish when I wanted to come up with another way to eat Ramen. Back in the mid 2000's I ate a lot of noodles since they were cheap & filling!

Ingredients:

1 package ramen noodle soup with flavor packet
2 cups water
1 teaspoon of chicken soup base*
1/2 cup chicken chopped into bite size pieces
1 egg seperated
1/2 teaspoon chives, chopped

Directions:

Pour the water into a pot and add the flavor packet and soup base.

Break up the ramen noodles and put in the pan along with the chicken.

Bring to a boil then lower heat to simmer. Let simmer until noodles are done.

Then mix the yolk in the soup while stirring and then add the egg white while stirring as well.

Place in heat proof bowls and sprinkle half the chives over the top of each bowl.

Makes enough for two unless you are really hungry and don't want to share.

*Notes:

*The chicken soup base I use is Better Than Bouillon.

Slow Cooker Chicken Thighs

This is one of my favorite ways to make chicken thighs. They stay moist and are so flavorful. I eat them with white rice or a potato dish as well as cutting the meat up and using in salads or sandwiches.

Ingredients:

1 1/2 pounds boneless skinless chicken thighs
1/4 cup white wine*
1/4 cup chicken broth
1 tablespoon minced garlic
1 tablespoon dried savory

Directions:

Place all ingredients in a slow cooker and turn on low.

Cook for 4 to 6 hours or until done.

As with all slow cooker recipes follow your manufacturers instructions since they do vary. My newer one even on low cooks the food faster then my older one on high!

Makes 4 to 6 servings

* Notes:

If you want you can substitute more chicken broth in place of the white wine.

Chicken & Gravy Over Puff Pastry Shells

Ingredients:

4 skinless boneless chicken breast, thawed*

2 teaspoons extra virgin olive oil

1/2 tablespoon Creole seasoning

1 teaspoon garlic, minced

1/4 cup (60 ml or 2 fl oz) white cooking wine

2 packages chicken gravy mix

2 1/2 cups (620ml or 20 fl oz)chicken broth

1 can peas and carrots, canned, drained

    12 to 24 puff pastry shells*

 Directions:

Heat oven to 400F (Gas Mark 6 or 204C). 

Bake puff pastry shells according to package directions. 

Meanwhile heat extra virgin olive oil in a fry pan over medium heat. Sprinkle the chicken breasts with 1/2 of Creole seasoning. Place seasoned side down into olive oil. Sprinkle the other ½ of Creole seasoning onto the chicken. Cook seven minutes on each side or until meat is done. Place meat on a plate and set aside. 

Pour the white cooking wine in pan and add the garlic. In a bowl mix the gravy mix and chicken broth. When the cooking wine has reduced to a paste like consistency add the gravy mixture. Cook until thickened. Add in drained peas and carrots. Chop the chicken into bite size or smaller pieces. Add chicken to gravy mixture. Cook until heated through.   

Put puff pastry shell on plate and pour the chicken mixture into the puff pastry.

Makes 4 servings

*Notes:




If you are using store bought puff pastry shells they are small so I would make 4 or more for each person depending on their appetite. If you are making them yourself from puff pastry sheets which is what I end up doing then you can make them as big as you want.

You can substitute boneless skinless chicken thighs or even turkey if you would like.

Slow Cooker/Crockpot Shredded Curry Chicken

Slow Cooker/Crockpot Shredded Curry Chicken

Ingredients:

1 Tablespoon Curry Powder

1 Teaspoon Paprika

1 Teaspoon Turmeric

¼-½ Teaspoon Salt^

¼-½ Teaspoon Pepper^

Olive oil*

4-6 Frozen skinless boneless chicken breast

Directions:

*Pour enough oil to cover the bottom of the slow cooker/crockpot.

**Put as much of the frozen chicken in to make it about 1/3-1/2 full.

Mix the curry powder, paprika, turmeric, salt, and pepper in a small container.

Sprinkle on half of the curry powder mixture onto the chicken.

Put the lid on the slow cooker/crockpot and turn on high for 4 hours.

Take the chicken out and shred with two forks on a plate, then stick either in a bowl or another plate.

Put shredded chicken back into slow cooker/crockpot.

Sprinkle the rest of the curry powder mixture onto the chicken and stir the chicken enough to mix the powder into the juices.

Turn the slow cooker/crockpot on low for 30 minutes.

^This is optional, or you can add up to ½ teaspoon of each salt and pepper. It all depends on your taste for semi-spicy food.

Roasted Chicken Thighs with White Wine & Italian Seasoning

Ingredients:

10 Boneless Skinless Chicken Thighs

½ cup (4fl oz. or 120ml) white wine*

¼ cup (2fl oz. or 60ml)  chicken broth

2 to 4 teaspoons Italian Seasoning*

2 teaspoons garlic powder

Directions:

Preheat oven to 400F (204C or gas mark 6).

In a 10x13” baking dish combine wine and chicken broth. Place the chicken thighs into the mixture.

Sprinkle the Italian seasoning over the top of the thighs as well as into the wine mixture.

Do the same with the garlic powder.

Cover with aluminum foil and place on the middle rack in oven.

Bake for 40 to 45 minutes or until juices run clear.

Always go by your ovens manufacturer’s instructions since each oven varies.

*Notes:

 You can substitute chicken broth for the white wine.

Use more or less Italian seasonings it should be to your taste.