I’ve had this recipe in my Pinterest for a while and tonight I felt utterly compelled to make it. It turned out fantastic and looked exactly like the picture from the source, which is pretty impressive! I might cut the salt a bit next time – it was perfect for adults but my kids tend to like less.
Yield: 4-5 servings
- 1 sheet frozen puff pastry
- 4 tablespoons butter
- ¼ cup chopped carrot (about ½ carrot)
- ¼ teaspoon salt (or less for kids)
- 2 tablespoons flour
- 2 cups milk
- ½ cup heavy cream
- 1 teaspoon “Better Than Bouillon” chicken base
- 2 cups cooked chicken, chopped (I used rotisserie)
- ½ cup frozen peas
- ½ cup diced Yukon Gold potatoes (about 1 large spud)
- ½ teaspoon chopped fresh thyme
- 1 egg, beaten with fork
- Preheat oven to 400 degrees. Take out puff pastry to thaw at room temperature.
- Microwave the diced potatoes on high in a covered bowl until they begin to become tender (about 3 minutes).
- In a large pot, melt butter over medium-high heat. Add carrots and salt and sauté until the carrots begin to become tender (about 3 minutes).
- Sprinkle flour over mixture and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream, and and Better Than Bouillon, and bring to a slow boil. Simmer gently over medium-low heat until sauce begins to thicken (about 5 minutes).
- Turn heat to low and add chicken, peas, potatoes, and thyme. Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips, using fold lines as a guide. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.
(Adapted from Lovely Little Kitchen.)
I love wraps and burritos with rice in them. This recipe is very simple (after removing everything we don’t like), but it tastes amazing. The sour cream can not be left out, it’s the star of the dish! Plan ahead and make some shredded chicken in the crockpot during the day, or keep some on hand in the freezer.
Yield: 4-5 wraps.
- 1-2 cups cooked rice
- 1 cup cooked, shredded chicken
- 1 can black beans, rinsed and drained
- juice of 1 lime
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic salt
- 2 cups shredded cheese (cheddar, Mexican blend, etc.)
- sour cream
- 6 burrito-sized flour tortillas
- Mix rice together with lime juice, chili powder, cumin, and garlic salt. Add in chicken, black beans, and whatever else sounds good (corn? tomatoes? bell peppers? green chiles? jalapeños?).
- Sprinkle cheese on tortilla, then dollop on sour cream and spread chicken and rice mixture down center. Roll up the wraps and flatten slightly. Don’t be stingy with the sour cream… think sauce, not accent!
- Spray the seam side with cooking spray, then place seam side down on a hot skillet for about 2-3 minutes, until golden brown and crisp. Spray the top side with cooking spray, flip, and cook for another 2-3 minutes.
(Adapted from Mel’s Kitchen Cafe.)
Red Robin copycat recipe. Traditionally served with steak fries.
Yield: 4 wraps.
- ½ pound boneless, skinless chicken breast
- ½ bag shredded lettuce
- ½ cup shredded cheddar cheese
- 1 cup tri-color tortilla strips
- BBQ sauce (we use Sweet Baby Ray’s)
- ranch dressing
- 4 spinach wraps
- Optional: Marinate chicken breasts in BBQ sauce for 2-3 hours prior to grilling.
- Grill or broil chicken breast until cooked through, basting with additional BBQ sauce while cooking.
- Chop chicken breast into small pieces.
- Microwave wraps for 20-30 seconds.
- Assemble wraps: Put ¼ of the chicken, lettuce, cheese, and tortilla strips on each wrap. Then top with two lines of ranch dressing and three of BBQ sauce. Roll up and serve.
(Adapted from Catz in the Kitchen.)
Made this for Memorial Day dinner with the grandparents and it was a hit. The original recipe called for higher quantities of spices/sugar but this is how I made it.
Yield: Serves 6-8.
- 2½-3 pounds boneless chicken breasts
- 1 18-ounce bottle Sweet Baby Ray BBQ sauce
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ cup brown sugar
- 4-8 bolillo rolls, hamburger buns, or other rolls
- Pour half the BBQ sauce in the bottom of the crock pot. Lay the chicken breasts on the sauce. Pour the remaining sauce over the chicken. Add the seasonings and brown sugar and mix/cover the chicken. Cook on low for 8 hours.
- Pull out the chicken and shred with forks. Reserve about a cup of the sauce/juices from the pot, and skim or strain it if needed. Stir the shredded chicken into the remaining sauce.
- Serve on buns with coleslaw for topping. Serve the reserved sauce on the side.
(Adapted from Flour On My Face.)