Ingredients:
>2 tsp beef bouillon granules
>1 (12 oz) jar homestyle cream of chicken gravy
>2 cups cooked chicken, chopped
>1 (9oz) box frozen spinach, thawed & excess liquid squeezed out
>1 cup cooked white rice
>1 (11 oz) can corn kernels, drained
>2 frozen puff pastry sheets, thawed
>1/2 cup hot water
Directions:
Preheat oven to 400 degrees F. Place 2 nonstick muffin cup pans (12 muffins each) onto baking sheets. Mix 1/2 cup hot water with granules until dissolved. Add gravy and stir until smooth. Mix in chicken, spinach, rice, and corn.
Unroll one pastry sheet onto lightly floured surface and cut into 12 pieces. Using a floured rolling pin, roll each piece into about 4"x4" squares. Gently place one pastry into each muffin cup to form basket shape and place a large spoonful of chicken filling into each. Repeat with second pastry sheet. Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes before removing from pan. Serve warm or at room temperature.
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Friday, July 18, 2008
Chicken Spinach Cups
Wednesday, July 16, 2008
Corn & Crab Chowder
Ingredients:
*1 tbsp vegetable oil
*2 tbsp butter
*2 potatoes, peeled & diced
*2 celery ribs, chopped
*1 medium yellow onion, chopped
*1 small red bell pepper, diced
*1 bay leaf, fresh or dried
*Salt & Pepper to taste
*1 Tbps Old Bay Seasoning
*3 tbsp All-purpse flour
*2 cups chicken stock
*1 qt whole milk
*3 cups frozen corn kernels
*8 oz cooked lump crab meat
*4-6 small bread boules, hollowed out
Toppings:
Oyster Crackers
Hot Pepper Sauce
Sliced Scallions
Directions:
Heat deep pot over medium heat. Add oil and butter. As you chop your vegetables, add them to the pot: potatoes, celery, onion & red bell pepper. Add the bay leaf to the pot. Season vegetables with salt & pepper and Old Bay seasoning. Saute vegetables for 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth & combine. Stir in milk & combine. Bring soup to a bubble. Add corn and crab meat and simmer soup for 5 minutes. Adjust the soup seasonings. Remove the bay leaf. Ladle soup into bread boules and top off with your favorite toppings.
Just as good too if you can't find the bread bowls!
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