Tuesday, November 30, 2010
I originally chose this recipe with the idea that it would be a great way to use up leftover Thanksgiving turkey. Only, for the first time that I can remember, we didn't have any leftover turkey. I mean sure, we had enough turkey that we ate the leftovers the next day, but usually I have so much turkey leftover that I make casseroles and quesadillas and then I still need to freeze it and use it later. I ended up using a couple of big boneless skinless chicken breasts for this instead. These were a big hit! The whole family liked them and the leftovers heat really well. The ingredients and flavors put me in mind of a Southwestern dish...except for the artichokes. When I read the recipe, artichokes seemed out of place. However, they really were yummy with the artichokes in there.
Here's how they came together:
First, I chopped a couple of chicken breasts. Then I seasoned them with salt and pepper and cooked them in a little olive oil, just until they were no longer pink. (if you're using leftover roast turkey or chicken you can obviously skip this step.) Then I stirred in some chili powder, minced garlic, lemon juice, green chilies, and green onions.
Add in sour cream and Mexican blend shredded cheese. Oh yeah, and I had some bacon leftover from another recipe in my fridge, so I tossed that in too! (I held off on the artichokes until after I'd made a couple of turnovers without them for the kiddos.)
The recipe called for patty shells, but I had a package of pre-made pie dough in the fridge.
I cut it into approximately 6 inch circles. After I cut the first bunch of circles, I balled up the scraps and rolled them out again.
Scoop some filling onto each circle, like 1/3 to 1/2 cup. You want the turnovers nice and full of filling....
But you also want to be able to seal the edges. I brushed a little water around the edges before folding the turnovers in half over the filling and crimping the edges with a fork.
Once I'd made a couple of kid-friendly turnovers, I grabbed for the artichokes. These were packed in water, but the marinated kind would be good too.
I stirred about 1/2 to 3/4 cups of chopped artichokes into the filling mixture.
Then I made up the rest of the turnovers, 9 in total, and placed them on a foil-lined baking sheet. Prick with a fork and brush with milk before baking at 400 degrees for 25 to 30 minutes.
They came out all golden brown and flaky and bubbly.
You could serve these with a side salad for a more balanced meal. We were in a hurry for dinner, so these were it. Trust me...they were enough! Loved them!
A cross-sectional view. Mmmm.
Here's what I love about these turnovers: you can change up the flavors. Stuff them with any combination of meat and veggies and spices and cheese! The possibilities are endless. Toss in some spinach or broccoli and make them a bit healthier. I used a pre-made pastry, but you could certainly make your own. Another bonus: these re-heated really well in the microwave for lunch today, even maintaining their crisp around the edges. Certainly better than any Hot Pocket that I have ever eaten. My kids ate the leftovers too...the ones with the artichokes. I guess I didn't need to leave them out after all. Oh well, better safe than sorry!
Here's the recipe, adapted by me from Better Homes and Gardens Magazine.
1 10-oz. pkg. frozen patty shells (6)or pastry dough for a double crust pie
1/4 cup light dairy sour cream
1 1/2 - 2 tsp. chili powder
2 cloves garlic, minced
1 tsp. lemon juice
1 1/2 cups chopped, cooked chicken
1/4 cup crispy, crumbled bacon (if you've got it)
3/4 cup shredded Monterey Jack or Mexican Blend cheese
1/2 - 3/4 cup coarsely chopped, drained
artichoke hearts (half of a 14-oz. can
1 4-oz. can diced green chilies, drained
3 green onions, thinly sliced
salt and pepper, to taste
Thaw patty shells; set aside. In a medium bowl stir together sour cream, chili powder, garlic, and lemon juice. Add chicken, cheese, artichoke hearts, chilies, and green onions; stir to combine.
On a lightly floured surface roll out each patty shell to a 6-inch circle. Or cut pie dough sheets into 6-in. circles. Place 1/3 to 1/2 cup filling on half of each circle. Moisten edges with water; fold other half of circle over filling. Press to seal with tines of a fork.
Place on ungreased, foil-lined baking sheet. Prick tops with a fork to vent. Brush tops with milk. Bake in a 400 [degrees] oven for 25 to 30 minutes or till golden.
Makes 9 servings.