Comfort food anytime

Published 8:13 am Wednesday, March 23, 2011

Here’s two great recipes that taste great and just make you feel good when you need a pick-me-up.

They go great with a funny movie! Chicken Empanadas

3 cups chopped, cooked chicken

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1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

4 ounces cream cheese, softened

quarter cup chopped red bell pepper

1 jalapeno, seeded and chopped

1 tablespoon ground cumin1 and a half teaspoons salt

half teaspoon pepper

1 (15-ounce) package refrigerated pie crusts


Preheat oven to 400 degrees. Lightly grease a baking sheet. In a large bowl, combine the chicken and next seven ingredients.

Unroll one pie crust onto a lightly floured surface.

Roll into a 15-inch circle. Cut out rounds using a 3-inch cookie cutter.

Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.

Arrange one round on a clean, flat surface.

Lightly brush the edges of crust with water. Place one heaping teaspoon of chicken mixture in the center of the round.

Fold the dough over the filling, pressing the edges with a fork to seal.

Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to one month).

Arrange empanadas on the prepared baking sheet. Bake for 15 minutes. Serve as an appetizer, ball game snack or your main dish paired with a salad or steamed veggies.

Homemade Strawberry Shortcakes

1 and a half pounds strawberries, stemmed and quartered

5 tablespoons sugar

2 cups all-purpose flour

2 teaspoons baking powder

quarter teaspoon baking soda

2 tablespoons sugar

three-quarters teaspoon salt

1 and a half cups heavy cream Whipped Cream, bought or home made

Mix strawberries with three tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees.

Sift together the flour, baking powder, baking soda, remaining two tablespoons sugar and salt in a medium bowl. Add heavy cream and mix until just combined.

Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into six pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom.

Top with a generous dollop of whipped cream and then the shortcake top.

Spoon more strawberries over the top and serve.