Mexican

Chicken Empanadas

*****

400ºF (15 minutes) 

<from Paula Dean>

((PICTURE!!!!))

~ are ingredients we added or changed

 for our own personal taste and 

not in the official recipe found~

3 cups, cooked chicken

~~1/2 (4 ounce) package shredded Cheddar Cheese

4 ounces of cream cheese, softened

1/4 cup chopped red bell pepper

~~1/2 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoons pepper

~~1/2 cup sour cream

1 (15 ounce) package refrigerated pie crusts

water

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 8 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixer. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Spanish Rice

salsa

rice

vegetable oil

water

chicken bullion cube

In a skillet, pour a quarter size of vegetable oil. Then add 1 cup of rice to the pan. Quickly add 1 1/2 cup of salsa. Like regular rice, you'll want to add water that will rice will soak up. When boiling, add a chicken bullion cube. Stir occasionally. The rice is done when the water has boiled out and the rice is soft. (You'll probably have to add water a couple times before this happens. This also takes a while to make, so always start making this first!!)