This recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to eat poultry. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself.—Judy Page, Edenville, Michigan
Classic empanadas from South America are stuffed pastries of beef or chicken, usually fried. That doesn't mean "classic" never changes. Chicken goes well with black beans, corn and jalapenos in this baked version with a Southwestern spin. —Jane McMillan, Dania Beach, Florida
I served this potpie along with chili on Super Bowl Sunday. No one ate the chili. In fact, one of my husband's single friends called the next day and asked for the leftover pie.—Darlene Claxton, Brighton, Michigan
Mexican food is often loaded with fat and calories. We were able to take this recipe and make it over to be a healthier version you will be proud to serve to your family.—Taste of Home Test Kitchen, Greendale, Wisconsin
The spicy cheese and Mexican seasoning give plenty of zip to these tender chicken rolls. Round out the meal with rice pilaf and pineapple tidbits. Or microwave frozen broccoli and serve peppermint stick ice cream for dessert.
“This entree combines my husband’s love for mustard with my love for anything sweet (the honey),” writes Lisa Varner, a field editor from Charleston, South Carolina. “The yummy curry taste really sends this dish over the top! We like it with rice pilaf.”
“A friend introduced me to these popovers, and I enhanced the recipe a bit by adding jalapeno peppers," explains Vicki Bluemner in Collinsville, Illinois. "My family has enjoyed these for almost 18 years. Hope yours does, too.”
Here’s a savory entree that’s easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don’t have time to cook.