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Cheesey Chicken & Roasted Pepper Calzones

31 Aug

Hello friends! The original recipe that I found in my Pillsbury Complete Cookbook was entitled “Cheese & Roasted Pepper Calzones”; however, I modified it slightly… and it was kind of delicious. I added the following ingredients and created Andee’s “Cheesey Chicken & Roasted Pepper Calzones”: sun dried tomatoes and chicken.

This was my first time to make it, and both my husband and I enjoyed it. I hope you will, as well. Bon appetit, friend!

Ingredients:

1 (10.2 oz) can large refrigerated buttermilk home-style biscuits

2 oz (1/2 cup) shredded Swiss cheese

2 oz (1/2 cup) shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1/3 cup roasted red bell pepper, diced

1/4 cup sun dried tomatoes (from a jar), diced

2 chicken breasts

Salt

Pepper

Herbs de Provence

Directions:

Season chicken with Salt, Pepper, and Herbs de Provence. Cook chicken in large skillet until golden brown and cooked through. Set aside to cool. When cool enough to handle, cube chicken into bite size pieces.

Combine diced roasted red pepper, diced sun dried tomatoes, and cubed chicken in medium bowl.

Heat oven to 375 degrees. Separate dough into 5 biscuits. Press or roll each to form 5 1/2-inch round.

Sprinkle all cheeses evenly onto biscuits. Top each with chicken mixture. Fold half of biscuit over filling; seal edges. Press edges firmly with fork to seal. Cut 3 slits in top of each for steam to escape. Place on ungreased cookie sheet.

Bake at 375 degrees for 15 to 18 minutes or until deep golden brown.

Tortilla Soup

23 Aug
The school year has officially begun. That means that when I arrive home, I’m tired AND hungry.  Behold! A reeeally easy dinner that will make your family and friends think you’re a rockstar.  Perfect ending to a busy day.
 
1 small onion, chopped
1 small jalapeno, seeded & chopped
2 cloves garlic
2 lbs cooked shredded chicken (3-4 boneless breasts)
2 tbsp vegetable oil
1 (16 oz) can stewed tomatoes
1 (10 oz) can Rotel
1 (10 oz) can beef bouillon
1 (10 oz) can chicken broth
1 (10 oz) can tomato soup
1 1/2 c water
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tbsp fresh cilantro
6 corn tortillas halved, then cut into 1/2 in strips
1/2 c grated cheddar cheese 
 
Heat the vegetable oil in a large stock pot.  Saute the onion until translucent (a couple of minutes).  Add the garlic, jalapeno, and chicken. Stir and continue cooking for several more minutes.  Add tomatoes, soups, water, and seasonings.  Bring to a boil.  Lower the heat and simmer, covered, for one hour.  Add tortilla strips and cheese.  Cook for 15 minutes. 
 
Top with cheese and avocado chunks.
 
ROCK ON.
Holly’s Notes:
**This soup is excellent the next day for lunch.  If you are a teacher, all the other peeps in the lounge will be oh.so.jealous.
***For all of you who cook ahead and freeze meals, listen up.  I have doubled the recipe and frozen it before.  However, the tortillas (sadly) did not survive the freeze…they were mushy. Yuck.  Next time I’m planning on preparing the soup through the simmering step, cooling it down, and popping it in the freezer. When we finally decide to eat it, I’ll heat it up and then add the tortillas and cheese.

Chicken with Avocado and Roasted Red Pepper Cream

13 Aug
If computers had scratch-n-sniff capabilities, now would be the time to use them; this dish smells incredible and tastes even better.  Be careful who you serve this to though…they’ll want to marry you. Seriously. It’s that good. 
3 red bell peppers
1 c uncooked long-grain rice
2 c heavy cream, divided
1 tbsp vegetable oil
4 boneless skinless chicken breasts
Salt & Pepper, to taste
2 avocados
1/2 c sour cream
 
Preheat oven broiler.
Quarter the red peppers removing the seeds and place the peppers flesh-side down on a foil-lined baking sheet (about four slices per pepper). 
Char skins until blackened.  (Disclaimer: this is not the part of the experience that smells good. You’re burning food for crying out loud! Be patient. Goodness is on her way.)
Now when I say “blackened”, I mean seeeeriously dark.  If you take them out prematurely, it’s much harder to remove the skins.
Remove peppers from baking sheet and place in a plastic bag.  Close tightly and allow to steam for 10 minutes. 
 
Cook rice according to package directions.  When the rice is cooked, remove from heat and keep warm.
 
Carefully remove peppers from the bag.  When peppers are cool enough to handle, slip off and discard charred skins. 
 
Coarsely chop the peppers. (YUM.)
 
Combine the peppers and half of the heavy cream in a food processor (or blender).  Process until smooth.  Stir in remaining cream. Set aside.
 
Heat oil in a large skillet over medium-high heat.  Cook the chicken until brown on both sides. Season to taste with salt and pepper. 
 
Pour cream mixture over chicken.  When the mixture comes to a boil, reduce heat to a vigorous simmer.  Cook until the sauce is reduced and slightly thickened, about 20-30 minutes.  Adjust seasoning to taste. 
 
Just before serving, peel & thinly slice the avocados.  Remove chicken from the sauce and stir in the sour cream.  Serve chicken over rice with plenty of sauce, and garnish with the avocado slices.