Back in November, Connie from Tales from the Fridge wrote me with a great idea. Since we both had so many cookbooks, but often did not use them, we'd motivate each other (and others) to cook from them by this twice a month challenge. We did only a few challenges when Connie went on a strict diet and wasn't doing the challenge. Without her motivation, I didn't continue it, but she is back so I've joined her again. And you are all invited to cook along. Just choose a recipe from a cookbook or magazine and share the recipe with us every other Thursday. Always head over to Connie's blog Tales from the Fridge to add your post to the linky list.
I received this cookbook as a gift in 2002. It's a magazine-type, but there are no ads, just lots of recipes--more than some cookbooks. I've made a few recipes from it like Savory Chicken Vegetable Strudel , but I still have several marked to try.
I had an especially busy day last week so I made these squares along with Sopa de Fideos (that I'll post soon, but not this week...I promise no more recipes this week). They made a good meal together. The squares are kinda like a layer dip. I do think that it isn't very pretty with all the shades of brown. Next time, I will mix the olives with the chicken and add some chopped tomatoes to the top for color and either cilantro or green onions and then put that on top. Maybe it would look better. If you like guacamole (I don't), it'd be easy to add this layer to it and get more color too. But this day, I didn't have time to change it up. You can find the nutritional information for the recipe at Tyson.
Easy Fiesta Chicken Appetizer Squares
2 boneless, skinless chicken breasts
2 T. dry fajita seasoning
2 t. canola oil
1/2 medium onion, sliced
1 c. refried beans, canned
1 prebaked pizza crust or 1 focaccia, 10 to 12 oz.
1/2 c. cream cheese, softened
1/4 c. salsa
1/2 c. Mexican cheese blend, reduced fat, finely shredded
1/4 c. black olive wedges
Rub chicken evenly with 1 tablespoon fajita seasoning. Wash hands.
Heat oil in medium nonstick skillet to medium. Place chicken in skillet. Cover and cook 4 minutes. Turn chicken; add onion and 2 tablespoons water. Cover and cook 5 to 6 minutes longer or until onion is tender and chicken is done (internal temp 170°F). Remove from heat.
Preheat oven to 425°. Meanwhile, blend refried beans and remaining 1 tablespoon fajita seasoning in small bowl. Spread evenly over pizza crust.
Blend cream cheese, salsa and shredded cheese in medium bowl. Spread evenly over bean mixture. Shred or chop chicken; top pizza evenly with chicken mixture and olives. Cover and refrigerate until ready to serve.
Place pizza on baking sheet and bake 10 minutes or until heated through and cheese is melted.