Page 22 - 7-31-15 Friday's Edition Updated

Recipes
Chicken Salad Puffs
1⁄2 cup water
1⁄4 cup butter or margarine
1⁄2 cup all-purpose flour
11⁄2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves 2 eggs
11⁄2 cups deli chicken salad
DIRECTIONS: Heat oven to 400°F.
In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart. Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.
Easy Chicken Recipes With A Twist
Whether it’s grilled, sautéed, baked, grilled or roasted, this is your guide to the ultimate weeknight wonder: Chicken!
These chicken recipes offers a twist to the usual fried chicken and I’m sure you’ll find just the dish for dinner tonight.
Super-Easy Chicken Manicotti
1 jar organic pasta sauce (any variety) 3⁄4 cup water
1 teaspoon garlic salt
11⁄2 lb. uncooked chicken breast tenders
(not breaded)
14 uncooked manicotti shells (8 oz)
2 cups shredded mozzarella cheese Chopped fresh basil leaves, if desired
DIRECTIONS: Heat oven to 350°F.
In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill (if necessary). Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
Southern Chicken-Cornbread Casserole
Casserole
3cupscubed (1”)cookedchickenbreast 1 teaspoon poultry seasoning
1⁄4 teaspoon garlic powder
11⁄2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz) 3 green onions, chopped
Cornbread Topping
1 pouch cornbread & muffin mix 1 can cream style sweet corn
1 egg
2 tablespoons butter, melted
DIRECTIONS: Heat oven to 400oF. Spray 13x9-inch (3- quart) glass baking dish with cooking spray.
In a large bowl, mix chicken, poultry seasoning, garlic pow- der, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.
Skillet Chicken Nachos
1 tablespoon olive or vegetable oil 11⁄4 lb. boneless skinless chicken
breasts, cut into 1/4” pieces
1 pack taco seasoning mix
1 can (8 oz.) tomato sauce
1 medium red bell pepper, chopped 1 can (15 oz.) black beans
(drained and rinsed)
1 can whole kernel sweet corn (drained) 2 cups shredded Mexican cheese blend 6 oz. tortilla chips (about 42 chips)
1⁄4 cup chopped fresh cilantro
DIRECTIONS: In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Chicken Pizza With Cornmeal Crust
11⁄2 cups all-purpose flour
1 tablespoon sugar
11⁄4 teaspoons regular active dry yeast 1⁄4 teaspoon coarse salt (kosher or sea) 3⁄4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend 11⁄2 cups shredded cooked chicken
1 can organic fire roasted diced
tomatoes or plain diced tomatoes, drained 1⁄2 medium yellow bell pepper, chopped
1⁄4 cup sliced green onions
1⁄4 cup chopped fresh cilantro
DIRECTIONS: Heat oven to 450°F.
In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
From Tonia Turner
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 31, 2015