So I grabbed this idea from when I made my Chicken Pot Pie. I loved my chicken pot pie...I ate 3 bowls of it...okay I know what you are thinking haha it wasn't all at the same time. I seriously ate it for three days in a row! But then I thought to myself, what if I take an idea like this and turn it into a pocket that you could hold in your hand? So I got to work! I knew that the consistency had to be different because the chicken pot pie was soupy, so I needed it to have a thicker base. All of the recipes I looked up used cream cheese and that just wasn't good enough for me so I went to work with my substitutions and this is what I got! Hope you enjoy :)

Prep time: 15 minutes
Cook time: 25 minutes
Yields: 4 servings

Ingredients:
1.5 cup cooked shredded chicken (remember to use rotisserie chicken to save tons of time!)
4 oz. plain Greek yogurt
4 oz. light sour cream
1.5 cup frozen chopped broccoli
1 cup frozen corn
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 cup shredded Pepper Jack cheese
1 box refrigerated Pillsbury Pie Crust


Instructions:

1. Pre-heat oven to 400 degrees.

2. Mix all of the ingredients, except the pie crust, in a bowl.

3. Unroll one of the pie crusts, and using a pizza cutter, cut it into four pieces. (Just cut in half both ways) Spoon a heaping amount of mixture onto each quarter.

4. Cut the second pie crust the same way and then place each quarter over the mixture. Pinch the sides together really well.

5. Place on a greased baking sheet and cook for 25 minutes or until nicely golden brown.

It has been sooooooooo long since I have posted a new recipe but I feel like the wait was worth it. We have all tried fish tacos, and I have even already done shrimp tacos...but what about Popcorn Shrimp Tacos? Sounds good huh? Well they are!!! I even created a nice salsa and sauce to go with the tacos.

Prep Time: 20 minutes
Cook Time: 18 minutes
Yields: 6-8 tacos

Ingredients:

Popcorn Shrimp-
24 cooked shimp, de-shelled
1/4 cup flour
2 eggs
2/3 cup Panko bread crumbs
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried basil
1/4 tsp. paprika
1/4 tsp. pepper

Tomato and Corn Salsa-
1/2 tbsp. olive oil
1 can corn
2 tomatoes, diced
3 green onions
1 lime, juiced
cilantro
1/4 tsp. chili powder
1/4 tsp. pepper
1/4 tsp. cumin

Spicy Sour Cream Sauce-
1/4 cup sour cream
1/2 lime, juiced
1/4 tsp. parsley
1/4 tsp. chili powder

Instructions:

1. Make sure your shrimp is peeled and clean.

2. Pre-heat your oven at 350 degrees.

3. You will need 3 dipping bowls. In one bowl add just the flour. In the second bowl crack and mix well the two eggs. And in the third bowl add the bread crumbs and all the seasonings.

4. Dip each shrimp first in the flour, then the egg, and finally make sure it is really coated in the bread crumbs. Place the shrimp on a wire rack over a cookie sheet or a cookie sheet lined with parchment paper.

5. Place in the oven and bake for 18 minutes.

6. While the shrimp is cooking we can make both the salsa and the sauce.

7. In a bowl mix everything together. The can of corn, 2 diced tomatoes (see below), 1 lime juiced, 3 green onions diced finely, cilantro to taste, olive oil, and the seasonings.

Note: how to not have juicy and mushy diced tomatoes. Cut the tomato in half and then spoon out the inside and all the seeds. Then you can flip it over and dice it up without it being mushy!

8. And finally the spicy sauce to top it all off! Again, add all the ingredients in a bowl and there you go!

Mmmmmmm!