Taco Turkey Wraps

Ingredients

• 2/3 cup sour cream
• 2 tablespoons taco seasoning
• 6 (8 inch) (8 inch) flour tortillas
• 1 cup shredded Mexican
• blend cheese or Cheddar cheese
• 1/2 pound thinly sliced deli turkey breast
• Salsa

Directions

1.      In a bowl, combine the sour cream and taco seasoning. Spread over tortillas. Sprinkle with cheese. Top with turkey; roll up. Serve with salsa if desired

Brunch Omelet Torte

Ingredients

• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 1/4 cup butter
• 6 red potatoes, peeled and sliced 1/8 inch thick
• 1 onion, thinly sliced into rings
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, divided
• 6 eggs
• 1/4 cup chopped fresh parsley
• 1 pinch salt
• 1 pinch black pepper
• 2 tablespoons water
• 8 ounces cooked ham, thinly sliced
• 2 cups shredded Cheddar cheese
• 1 egg
• 1 tablespoon water

Directions

1.      Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.

2.      In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.

3.      In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.

4.      Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.

5.      Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Simple Sweet and Spicy Chicken Wraps

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup finely chopped seedless cucumber
• 1 tablespoon honey
• 1/2 teaspoon cayenne pepper
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 1/2 pound boneless chicken breast halves
• cut into thin strips
• 1 cup thick and chunky salsa
• 1 tablespoon honey
• 1/2 teaspoon cayenne pepper
• 8 (10 inch) flour tortillas
• 1 (10 ounce) bag baby spinach leaves

Directions

1.      Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.

2.      Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.

3.      Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.

4.      Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.

Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Paprika Chicken with Mushrooms

Ingredients

• 4 skinless, boneless chicken breasts
• 1 teaspoon paprika
• salt and pepper to taste
• 1 pinch garlic powder
• 1/4 cup butter
• 1 onion, sliced into thin rings
• 1 pound fresh mushrooms, sliced

Directions

1.      Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.

2.      In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.

3.      Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Chicken and Broccoli Bread

Ingredients

• 2 cups diced, cooked chicken meat
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Directions

1.      Preheat oven to 375 degrees F (190 degrees F).

2.      In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

3.      Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

4.      Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Famous Chicken Adobo

Ingredients

• 2 tablespoons vegetable oil
• 1 (3 pound) chicken, cut into pieces
• 1 large onion, quartered and sliced
• 2 tablespoons minced garlic
• 1/3 cup white vinegar
• 2/3 cup low sodium soy sauce
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 bay leaf

Directions

1.      Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

2.      Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Savory Stuffed Chicken Breast with Plum Glaze

Ingredients

• 1 tablespoon olive oil
• 2 (6 ounce) skinless, boneless chicken breast halves
• Salt and pepper to taste
• 2 pieces cornbread, crumbled
• 2 slices cooked bacon, crumbled
• 2 tablespoons minced celery
• 2 tablespoons minced onion
• 2 tablespoons butter, melted
• 1/4 cup chicken stock
• 1/3 cup chicken stock
• 1/3 cup plum jam

Directions

1.      Preheat oven to 350 degrees F (175 degrees C).

2.      Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.

3.      Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.

4.      Bake in preheated oven for 25 minutes.

5.      While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.

6.      Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).