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 gravy. Show all posts
Showing posts with label gravy. Show all posts
Friday, July 18, 2008
Chicken Spinach Cups
Thursday, July 17, 2008
Beef Tips and Rice
Ingredients:
>2-3 lbs. stir-fry beef
>1 onion, sliced
>2 cloves garlic, minced
>1/4 cup diced roasted red peppers (optional)
>1 small can sliced mushrooms, drained (optional)
>2-3 tbsp flour>Salt & Pepper to taste
>Dash crushed red pepper flakes
>2 cups beef broth
>Hot cooked Rice
Directions:
Brown stir-fry meat in a medium-large skillet over medium-high heat. Add onion, peppers, mushrooms, garlic & Seasonings. Cook, stirring frequently until onions are tender and fragrant.
Sprinkle flour over the top of your meat mixture. Stir and cook for about 2 minutes. Whisk in the beef broth a little at a time until all gone. Bring beef tips to a boil, lower the heat and cover. Simmer for about 10 minutes. Serve over rice.
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