Archive for October 7th, 2011

I love to entertain. Only time, kids and costs keep me from doing it all the time! I never had this growing up but I love to sit around a table with friends/family, a good meal, enjoying each other’s company. Even when I was living in Vancouver in a Bachelor Suite in the West End, I cooked full Thanksgiving meals (remember that Kim) with very little room! Those were the days. While I still cook Thanksgiving meals (Husband typically does the turkeys) I love to experiment with new recipes. We entertained with this one and it was so good we’ve made it several times since.

Note do not be afraid of using phyllo pastry. It’s simple. It’s usually sold in the frozen section of your grocery store. Make sure you have taken it out of the freezer so it can thaw (leave it in fridge over night).

I didn’t stray far from the original recipe on this one. Recipe Source is ATCO Blue Flame.

Chicken and Artichokes in Phyllo
8 oz (1 brick) cream cheese, softened
1/4 cup dijon mustard
1/2 tsp each salt and pepper
1 can (14oz) artichoke hearts, drained and chopped
1/2 cup green onions, chopped
2 tbsp fresh parsley, chopped
16 sheets phyllo pastry
3/4 cup butter, melted
8 boneless skinless chicken breasts (patted dry with paper towel if too wet)
2-3 tbsp parmesan cheese, grated or shredded package style

Get Busy
Mix together cream cheese, mustard, salt and pepper until smooth (you can use a mixer for this if you choose). Stir in artichokes, onions and parsley.

Carry on
Take one sheet of your phyllo and lay it out on your working surface. Brush with melted butter. Top this sheet with a second sheet of the phyllo and brush with melted butter. Spread about 1-2 tbsp of the mixture on each side of your chicken breast. Place chicken breast diagonally on one corner of prepared phyllo sheets. Fold corner over chicken; fold sides over and roll up. Place packet seam side down on a greased baking pan. Brush packet with more melted butter. Continue on with remaining phyllo and chicken until you have a total of 8 packets. Sprinkle each one with parmesan cheese. Bake at 350 for 45-60 minutes (oven temps can vary) or until golden brown.

I’ve made this dish with both roasted potatoes and rice pilaf. Devine. Serves 8.

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Thai Turkey Wraps

I’m always looking for ways to use up leftover turkey as I can only handle leftovers for a day or so.   I tried this recipe for lunch…with the dayhome kids….and it was a hit!  (well 4/5 loved it…you can guess who was the fussy fuss!). We also eat alot of wraps in our house, A asks for one for lunch almost daily!

Adapted from: ATCO Blue Flame

Thai Turkey Wraps
2 tbsp fresh lime juice
1/4 cup mayonnaise
2 tbsp peanut butter
1/4 tsp ginger
1/4 tsp basil
salt and pepper to taste
1/4 tsp sugar
6 flour tortillas (8 inch)
1 cup chopped turkey
1 cup sliced cucumber
1 cup lettuce

Mix lime juice through sugar in a bowl. Spread a little sauce on each tortilla. When making a wrap keep in mind the following: all ingredients should be put in the centre and kept away from the edges. Place your lettuce in the middle. Sprinkle turkey over lettuce and drizzle with additional sauce mixture. Top with cucumber. Fold bottom edges over filling and then fold in sides to center, overlapping edges. Serve immediately.

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Tortilla Bean Bake

Made this one night for one of my vegetarian nieces and her friend…it was happily quite tasty!  We have a one bite rule in our house and everyone has to try it.   6 of us at dinner and it got 3 thumbs up out of 6.  I would make it again!

Adapted from: ATCO Blue Flame

Tortilla Bean Bake

4 cans (19oz) mixed beans, rinsed & drained
1 medium onion, diced
1 red pepper, diced
3 cloves garlic, crushed
2 tbsp oil
2 tbsp chili powder
2 tsp cumin
1 can (28oz) diced tomatoes
1 cup stock
couple dashes hot sauce
1/3 cup cilantro
salt and pepper to taste
1 cup lightly crushed tortilla chips
1-2 cups cheddar cheese (or a mexican mix), grated
1/4 cup green onions, diced

Get Busy
Puree 1 can of the beans in a food processor, set aside. In a dutch oven or heavy pot heat oil and saute onion, red pepper and garlic until softened. Add chili powder and cumin; cook and stir another minute. Add tomatoes, stock, beans pureed beans and hot pepper sauce. Bring mixture to a boil, reduce heat and simmer 10 minutes. Stir in Cilantro. Season to taste with salt & pepper.

Spray a 9×13 casserole dish with Pam. Spoon mixture into dish. Sprinkle tortilla chips on top. Bake at 350F for 40-45 minutes or until heated through. Then sprinkle with cheese and bake another 5 minutes until cheese has melted. Garnish with green onions and serve! A complete meal that can be accompanied by a salad!

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