Tuesday, February 7, 2012

Breakfast Empanadas, Freezable

This was a hit!  Our family SO enjoyed these--and we had them for dinner one night.  Because you are making dough, it was a bit more involved than my normal "quick" meals...but the pay-off was HIGH!  These are FREEZEABLE.  SO, you could make a bunch of these up, and have them for re-heatable breakfasts.  OR, like we did, have them for dinner (and enough for left-overs another night)!  Adapted from here.  Thanks!

1 1/2 Tbsp. yeast
1/2 cup warm water
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

1 lb bulk sausage
1/2 cups onion, chopped, or 2 Tbsp. dried minced onion
1 1/2 cups frozen hashbrown potatoes, thawed
8 large eggs
3 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
 dash of cayenne pepper
2 1/2 cups cheddar cheese, shredded

1.  In a mixer, dissolve the yeast in the warm water.
2.  Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth with normal mixer paddle.
3.  Continue to add flour until it makes a soft dough--but do not knead.

4.  Cover and let rise in a warm place until doubled, about 1 hour.

1.  Cook the sausage and onion over medium heat until browned. Drain.

2.  Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
1.  Preheat oven to 350°.
2.  Punch down the dough and cut into 16 equal pieces.
3.  Roll each piece into a 6-7" circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze:
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

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Mexican Chicken Ring

I found this on Pinterest...and we had it tonight.  It didn't take too long to put it all together.  My family doesn't like chunky tomatoes/onions/peppers, so I blended the Rotel.  I figure you can use salsa just as easily with a very similar flavor result. 

It was FABULOUS.  My kids ate it down, without complaint--a true sign of a successful dinner!

3 cooked & shredded chicken breasts (canned or your own)
2 cups grated Cheddar/Jack cheese plus some for sprinkling on top
¾ can of Rotel & all of the juice or ¾ cup salsa
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls (I use the low-fat)
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top

1.  Combine chicken, Rotel/salsa, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.
2. Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside.
3.  Spread chicken mixture evenly into the center of the ring. Fold the points of the crescents in and over.
4.  Sprinkle with remaining cheese and crushed tortilla chips and bake at 375 for 20 minutes.

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