It’s been another delicious week with our Recipe Swap and Photo Challenge! Let me tell y’all, my friends at Springer Mountain Farms and I have been so impressed with all of your wonderful recipes. It’s so hard for us to choose just one winner and one runner up!
The last week’s challenge was Amazing Chicken Appetizers, and y’all sent it so many delicious recipes!
Our first place Winner is Diana Kostigen for her adorable Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach! These cute little chicken bundles are perfect for entertaining guests and family members at one of your get-togethers.
The Runner Up for this week is definitely a close second! Everyone congratulate Andrea Aaron for her Easy Creamy Kickin’ Chicken Empanadas! These little puppies are definitely going in my recipe file, and I know you’ll love them too!
To learn more about this week’s challenge, check out the Contest Page!
Here are the recipes:
Not Too Spicy Chicken Lasagna Petals with White Beans and Spinach
½ onion, chopped
1 tablespoon olive oil
2 cups chicken, cooked and shredded
1 (15-oz.) can drained white beans
2 (15-oz.) cans petite cut tomatoes, drained
¼ c. chicken broth
2 cups fresh spinach
½ teaspoon garlic powder
¼ teaspoon fresh nutmeg, grated
¼ teaspoon creole seasoning
2 bay leaves
Salt and pepper to taste
24 wonton wrappers
1-1/2 cups mozzarella cheese, shredded
In a large sauté pan, add olive oil and chopped onions and sauté until translucent and slightly caramelized. Add in the chicken, beans, tomatoes, chicken broth, and spices. Add salt and pepper to taste. Bring to a boil and then turn down the heat. Remove bay leaves and add in spinach. Simmer for about 10 minutes to wilt spinach. Remove from heat.
Next preheat oven to 350 degrees. Spray muffin pan with non-stick spray and set aside. Take a small drinking glass and place on a stack of 6 wonton wrappers. Cut around the glass to create circles. Continue with the rest of the wonton wrappers until all are cut into circles.
Press one wrapper in each hole of the muffin pan. Top all 12 with half of the chicken mixture (make sure to use a slotted spoon to not allow too much liquid in), and then half of the cheese. Then repeat the layers with the rest of the 12 wonton wrappers, chicken mixture and the rest of the cheese.
Bake at 350 for 25 minutes or until browned on top. Serves 4.
Easy Creamy Kickin’ Chicken Empanadas
1 box pre-made pie crust (2 crusts)
1 (8 oz) tub spicy jalapeno cream cheese spread, at room temperature
1 cup rotisserie chicken, shredded (canned chicken also works)
3/4 cup finely shredded mozzarella cheese
1/2 cup real bacon bits
2 tablespoons diced sun-dried tomatoes
3 green onions, finely chopped
1 egg white, slightly beaten
Preheat oven to 350 degrees F.
Unroll pie crusts on lightly floured surface. Using a rolling pin, roll out dough until it is approximately a 12- inch circle. Using a 4-inch cookie or biscuit cutter, cut 6 rounds out of each crust.
In medium bowl, stir together all remaining ingredients except for the egg white. Place 1 slightly heaping tablespoon of cream cheese/chicken mixture in the center of each crust round. Brush edges of crust with egg white. Fold dough over the filling and press edges together with your fingers. Place empanadas on lightly greased cookie sheet. Using a fork, crimp edges to seal well.
Brush top of empanadas with egg white. Bake for 20 minutes or until lightly browned. Remove from oven and let rest 5 minutes. Serve warm with ranch dressing, if desired.