Monday, May 16, 2011

Pillsbury Chicken Fajita Braid

Here's a new recipe my family tried the other day that I thought you might like.  It is from the show "In the Kitchens with"  this show was with the Pillsbury kitchens.

Here is the recipe

1  8 oz. can Pillsbury Crescent Dinner Rolls
1 Tablespoon Vegetable Oil
2 small boneless chicken breasts cut into strips
1 clove garlic, finely chopped
1 tsp. chile powder
1/4 tsp. salt
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips
1/4 cup salsa
2 cups shredded Cheddar-Monterey Jack Cheese Blend (8 oz.)
1 egg white beaten

Heat the oven to 375 degrees F. Coat a large cookie sheet with cooking spray. Unroll Crescent rolls  dough and press into 12 by 8-inch rectangle, firmly pressing perforations to seal.

In a 10-inch skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken strips and stir in garlic, chile powder, and salt. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add the onion and bell pepper strips and cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Spoon the chicken mixture in 4-inch strip lengthwise down center of rolled out dough. Top with salsa and sprinkle with cheese. With scissors or sharp knife, make cuts 1-inch apart on long sides of dough within of 1/2-inch filling. Alternately cross strips over the filling and press edges to seal. Brush with egg white.

Bake 20 to 25 minutes or until the dough is deep golden brown. Cool 5 minutes. Cut crosswise into slices.

You can find the original recipe at this address

We really enjoyed this dish!  I hope you do too!

Thursday, May 5, 2011

Southwestern Salsa with Black Beans and Corn

In honor of Cinco de Mayo today, I am sharing a Salsa Recipe.  The recipe is from The Ultimate Southern Living Cookbook. 

1 1/2 teaspoons cumin seeds
2 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernal corn, drained
1 red pepper, minced
1 small purple onion, minced (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

* Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often.  Combine cumin seeds, black beans, and remaining ingredients; toss well.  Cover and store in refrigerator up to 1 week.  Yeild: 6 cups

My husband loved this salsa.    I hope you enjoy as well.