Variation on a Theme: Spinach & Rice Chicken Pockets

The chicken pockets recipe I posted a few years ago now (wow time goes fast!) has been popular and I know it has lent itself to a lot of variations - Lee told me about a Mediterranean version that she really should post (ahem ahem!)

This version was a good way to use up cooked chicken and brown rice and since its a leftovers recipe measurements aren't exactly exact!

First sautee chopped onions (I used half a large onion), garlic (I used 3 cloves), and a generous amount of spinach in a saucepan until spinach shrinks and onions are at least a little tender.

Add chicken (we had a little more than two breasts' worth)

With pan still on low heat add about 4 oz of cream cheese (the cream cheese goes farther if it can melt and coat everything)

add 1 tsp of dill and pepper to taste.

Just at the end mix in cooked brown rice (I think I used about 2/3 a cup)

Unwrap crescent rolls and form two crescent rolls into a square. Spoon chicken mixture into the middle of each square, bring corners to the top and pinch to make a pocket.

Cook @ 350 for about 15 minutes.

I only had one tube of crescent rolls, so I made four pockets and had quite a bit extra, but I plan to make chicken salad wraps with it tomorrow. It is quite delicious!!!

~Ashley

Broiled Tilapia Parmesan

Easiest and best Tilapia recipe ever!

Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets (about 4 fillets)

Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil – spray w/ oil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sour Milk Muffins

Have soured milk? Want an easy muffin recipe for the unexpected overnight guest? Want a recipe you can add anything to or top with a crumble? Then this is for you! Even if you don't have soured milk you can either use buttermilk or add some lemon juice to regular milk.

INGREDIENTS:
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1 c. sour milk or buttermilk

Optional Fillers:
Blueberries
Chocolate chips

Optional Topping:
¼ cup brown sugar
½ cup flour
1 tsp cinnamon
Pinch salt
¼ cup butter

DIRECTIONS:
1. Sift dry ingredients together into mixing bowl.
2. Add shortening, egg and sour milk or buttermilk.
3. Mix together with pastry blender or blending fork - using a "cutting in" motion at first to divide shortening into small pieces (about 8-10 strokes).
4. Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy.
5. Mix topping together – cut in butter.
6. Fill greased muffin cups 2/3 full.
7. Top with topping – kinda push into the mix to make it stay when baking.
8. Bake 20-25 minutes (8-10 minutes for mini muffins) at 400 degrees until golden brown.
9. Serve hot with butter and jam, or any desired spread.
10. Makes 12 medium-sized (24 mini) muffins.

Quick (Sugar Free) Fall Peanut Butter Cookies

I (Sarah) was looking for a dessert recipe I could use for a diabetic friend. This one actually is rather good (even Peter loved it) and also fits into the gluten free category as well (which is also helpful for some of my relatives). I’m pretty sure it could be used with real sugar as well, but I have not tried that yet.

Ingredients
· 1 cup chunky peanut butter
· 1 cup Splenda
· 1 egg
· 1 tsp cinnamon
· ½ tsp nutmeg
· 1 tsp vanilla

Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Using a small spoon, drop cookie dough onto an ungreased cookie sheet
4. Press each ball of dough with a fork to flatten – 1/3 inch thick
5. Bake for 8-10 min
6. Cool on cookie sheets for 2ish min – remove to thoroughly cool on racks

Yield: 1 dozen

Asian Rice Bake

You find out at 4pm you have guests coming for dinner. Don’t fret! This is a super easy recipe that cooks up in 35 minutes. Kudos to Mom Fendrich for this recipe!

Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste

Parsley and Paprika

Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color