Nutella Banana Puff Pastry Triangle Dessert

Serves 12

Ingredients:
1 egg white with 1 tbsp water, whisk.
1 box puff pastry
12 teaspoon nutella
2  ripe bananas, sliced
powdered sugar



Directions:
1. Preheat oven to 425 degrees.
2.Follow puff pastry directions to thaw. Cut puff pastry into 3-4 inch squares. You should have 16.
3. For each square, scoop 1 teaspoon nutella in the center of the pastry and add 3-4 slices of bananas on top of the nutella.
4. Brush all sides of pastry with egg white mix.
5. Fold pastry over filling to create a triangle.
6. Crimp the edges with a fork to seal. Prick the top of each pastry and brush each with egg white.
7. Place the desserts on a non-greased pan and Bake for 18-20 minutes or until brown.
8. Let cool for 5 minutes and sprinkle powdered sugar.

*serving suggestion: Serve with a scoop of your favorite ice cream.

Chicken Breast Phyllo Wrap

Inspired by Liza Nealon. *****


Serves 8

Ingredients:
1 box of Athen's Phyllo dough
4 chicken breasts (Cut chicken breasts in half hamburger way)
Asparagus trimmed to length of chicken breasts.
8 slices of Havarti Cheese
Can add crispy bacon if desired
Melted butter
Salt and Pepper




Directions:
1. Cut chicken breasts in half (hamburger way)
2. Preheat oven to 350 degrees Fahrenheit.
3. Melt 5 tablespoons of butter
4. We are going to be using 6 phyllo dough sheets for each wrap. Brush every 2 phyllo dough sheets with butter.
5. Place 4 or 5 asparagus sticks down in the middle, next place the cheese, (can add the crispy bacon here if you have it) and then chicken (salt and pepper) and fold the sides of the phyllo over the chicken, envelope style.
6. Continue with remaining chicken breasts.
7. Brush each wrap with left over butter.
8. Bake for 45-60 minutes or until browned.

Serving suggestions: Mashed potatoes  w/ gravy and salad or steamed broccoli and carrots.

Chicken Pot Pie in Puff Pastry

In this picture, the recipe was doubled and I used 1.5 puff pastry sheets for a 9x13 inch dish.

Serves 1-9 inch Pie

 *****

Ingredients:

2 chicken breasts diced

1 small onion diced

1 cup frozen vegetable medley

1 cup diced mushrooms

2 tbsp lawry's season salt

1- 1/2 cup whole milk

1tbsp fresh parsley

2 tbsp corn starch

olive oil

1 tbsp cold water

1 egg white
1 box pepperidge farm puff pastry (follow directions on box)

Directions:

1. Prepare puff pastry as directed on box.

1. Season diced chicken with lawry's season salt.

2. Heat large pot to medium heat. Add olive oil and cook diced chicken and set aside.

3. Use the same large pot and saute onion, vegetables, and mushrooms for 5 minutes.

4. Sprinkle 1-2 tbsp of corn stach over veggies, mix well then pour milk into pot. Continue to stir and then stir in cooked chicken for 5 minutes until heated, and turn off heat. 

5. Lay out 1 layer of puff pastry in a oven safe dish. Add the chicken filling and then add the second layer of puff pastry as the top or create a criss-cross design . (or skip the bottom sheet and just use one sheet for the top). Cut or poke holes. 

6. Mix egg white and water then brush top of puff pastry to get a nice brown finish.

7. Set in the oven for 20 minutes or until brown. 

*Add more milk until desired creamy consistency.

Inspired by www.katiescucina.com

Chicken Enchiladas

Chicken Enchiladas

from http://www.poormet.com/chicken-enchiladas/

Ingredients

2 large Chicken Breasts

Salt

Pepper

Garlic Powder

Cumin Powder

1/2 Red Onion, chopped

2 cloves Garlic

2 Green Chilies

2 Chipotle Chilies

1 (14.5 ounce) can Stewed Tomatoes

1 (1 cup) can Enchilada Sauce

6-8 Tortillas

1/2 cup shredded Cheddar Cheese

1 can Diced Tomatoes w/ green chilies

Sour Cream

Hot Sauce

Instructions

Season the chicken with salt, pepper, garlic powder, and cumin powder. Cook over medium high heat in a saute pan with vegetable oil until brown. Flip and cook until no longer pink. Remove from pan.

Add garlic and onions in the saute pan and cook until soft. Add the chilies and stewed tomatoes. Continue cooking for a few minutes.

Shred the chicken and then add to the sauce, mix thoroughly.

Preheat oven to 350ºF.

Pour the enchilada sauce in a large bowl and then dip the tortillas in the sauce. Place some of the chicken mixture in the tortilla and wrap. Place the enchilada seam-side-down in a baking dish. Continue until you run out of something.

Spread diced tomatoes and shredded cheese over top of enchiladas and bake for about 20 minutes.

Serve topped with sour cream and hot sauce.

Crock-Pot Beef Roast

I've made a few Crock-Pot Beef Roast and this is by far the best recipe!
Rating:*****

http://www.food.com/recipe/crock-pot-beef-roast-384905

Ingredients:

• SERVINGS 6-8UNITS US
• 6potatoes, peeled and cut into large chunks
• 5carrots, peeled and cut into 2-inch slices
• 1onion, quartered
• 2 -3lbs boneless chuck roast
• 1⁄2cup water or 1⁄2 cup beef broth
• 1tablespoon chives, chopped
• 2tablespoons parsley, chopped
• 1⁄8teaspoon pepper
• 1(1 ounce) package onion soup mix
• 2tablespoonsWorcestershire sauce
• 1(10 3/4 ounce) can cream of mushroom soup

1. 
   
2. Directions:
3. Put potatoes, carrots and onion on bottom of crockpot.
4. Place the roast on top, fat side up.
5. Pour in water or beef broth.
6. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
7. Pour Worcestershire sauce and mushroom soup over meat.
8. Cover and cook on low 8-10 hours.
9. **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

Cafe Rio's Creamy Cilantro Lime Dressing

• Ingredients:

½-1 packet Hidden Valley Ranch Dressing Mix (make it however Ranchy you want)

• 1 cup mayonnaise
• ½ cup milk
• ½ cup packed cilantro leaves
• ¼ cup salsa verde
• ½-1 jalapeno, deseeded (optional)
• 1 plump clove garlic
• 2 tablespoons fresh lime juice

Directions:

1. Combine all ingredients in a blender and blend until smooth.
2. Place in the fridge for at least 1 hour before serving to let it thicken.
3. Drizzle over salads, tacos, or use as a dipping sauce for taquitos.

Fish Sauce

Ingredients:
Fish Sauce (3 crab picture)
1 lime
warm water
sugar





Mix and taste.