Patrea

Here's what is cooking at the Hansen's this week!

Quasadillas

Tortilla wedges filled with cooked chicken, cheese and black beans. Heat on a skillet. Top with your favorite toppings.


Chicken Pillows ( One of my all time favorites!)

2 to 3 c cooked chicken, cubed
2 cans crescent rools
2 (3 oz )pkg. cream cheese with chives
2/3 c Pepperidge Farm Herb dressing (find in in a big bag by the stuffing)
2/3 c sliced mushrooms (canned)


Mix cream cheese with 4 T butter and 1/2 tsp pepper. Stir in chicken and mushrooms. Roll out rolls. Add filling (3 or 4 T ) and seal. Wrap both small corners and then wrap big one around everything sealing all the ends. Dip pillows in melted butter (4 to 6 T) and roll in stuffing. Place on ungreased cookie sheet and let sit at room temperature for awhile. Bake at 375 for 15 to 20 min. Best served with gravy made from chicken broth.



Chicken Fried Rice


1 T vegatable oil
1 lb boneless, skinless checken breast, cut into bite sized pieces
1 (14 1/2 oz) can chicken broth
4 tsp soy sauce
1 (16 oz ) bag frozen peas and carrots
2 cups white 5 min rice uncooked

Heat oil in skillet on medium heat. Add the chicken; cook and stir for 5 min or until cooked through. Add the broth and soy sauce, bring to a boil. Stir in the begatables and rice; then cover. Reduce heat to low and cook for 5 min. Stir before serving. Sprinkle with one chopped green onion, if desired.


Chicken Tortilla Soup

First you have to grill the chicken. Here's the marinade recipe
1 lb chicken breats
2-3 juicy limes
1-2 T red wine vinegar
3 clves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper.

Marinade for 8 hrs then grill


1 lb grilled chicken
1/2 T olive oil
1 large onion , chopped
6 cloves of garlic, minced
1/2 jalapeno peppers, minced
4 (15 ounce) cans chicken broth
1 (15 oz can chopped or diced tomatoes
1/4 cup lime juice
1/4 c chopped cilantro
1 tsp salt
1/4 tsp black pepper
Garnishes : cheese, lime wedges, advacado, tortilla chips

In a large stockpot, heat olive oil over medium heat. Add chopped onion and saute for 3-4 min. Add garlic and jalapeno and cook a few minutes more until pepper in softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15- 20 min.

While soup in simmering, juuice the limes and set aside. Start preparing the toppings; Right before serving, add lime juice, cilantro and chopped chicken to the soup. Season with salt and pepper to taste.