Cheesy Chicken and Spinach Puffs

I’ve been on a mission to find new recipes lately, it all started because I’ve been having the hardest time cooking for just myself. I’m so used to cooking for two or more and even then I usually have leftovers. I’m coming to the conclusion that cooking for one is nearly impossible, I tried cutting this recipe in half and it was still too much for one person.

These cheesy chicken and spinach puffs are sooo yummy and would be the perfect thing to bring to a potluck!

Prep Time: 20 Minutes

Total Time: 50 Minutes

Yields: 2 Dozen

Heres what you’ll need:

  • 1 tablespoon olive oil
  • 3 tablespoons chopped onion
  • 3 garlic cloves, minced
  • 2 boneless skinless chicken breasts, cut in 1/2′ cubes (I used Trader Joes already cooked “just grilled chicken” and it made the process so much easier)
  • 3 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons butter/ soft
  • 3 8oz cans refrigerated crescent rolls

 

  1. Preheat the oven to 375 and line two baking sheets with parchment paper.
  2. Heat oil in large skillet over medium heat, cook onion and garlic stirring about 3 minutes or until onion is translucent.
  3. Add chicken and cook – if you’re not using Trader Joes already cooked chicken, cook thoroughly (5 mins or so) and then add spinach. Cook, stirring until spinach is wilted, about 2 minutes.
  4. Transfer mixture to colander and drain, then transfer to a large bowl and add ricotta, parmesan and butter, stirring until creamy.
  5. Unroll dough, add 1 tablespoon of filling into each triangle. Roll up and bake until filling ins heated through and dough is golden brown 9-12 minutes.
  6. Cool on rack and serve at room temperature.

I don’t have a great picture of how mine turned out because I was way too anxious to eat them. But here’s what I’ve got.

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DIY Holiday cheese platter

You know how it goes, on big holidays it seems like everyone is just waiting the whole day to stuff their bellies full of food! This year I was lucky enough to sit back and relax while a bunch of men did the cooking. I still felt like I should contribute in some way so I decided to make a cheese platter. 

It was a good thing too, because everyone was starving while we waited for the guy who cooked the bird to arrive. 

I was determined to make the biggest and best cheese platter imaginable so I made sure to get all of the essentials for a good snack tray, unfortunately I forgot to put the salami on the platter but it was still beautiful! 

Here’s what I used:

  • Brie cheese
  • Garlic and herb spreadable cheese -President brand
  • Pepper medley spreadable cheese – President brand
  • A French baguette 
  • Breton original crackers
  • Grapes
  • Strawberries 
  • Roasted/salted almonds 
  • Greek mix of olives and feta cheese 
  • Salami (not pictured) 

  
Get creative and add whatever types of fruit you like. I also thought it would be a good idea to make a dessert version with chocolate dipped strawberries and apples slices with caramel dip.. but I’ll have to save that for next time. 

It turned out to be a big hit and kept everyone satisfied while they were waiting for dinner.   

  

Rigatoni Lasagna-like Bake

I’ve been looking for a good excuse to use my super cute blue ceramic baking dish which was a wedding gift from my cousin Anita! 🙂 I made this last week and it was my fist time making it, I’ve tweaked the recipe a bit so that it tastes even better when you make it!

This dish is like lasagna but with rigatoni and is much easier to make. I call it “Not Soup” because this is my first blog recipe that isn’t some sort of soup!

Heres what you’ll need:

Rigatoni noodles, 1tbsp salt, 2tbsp extra virgin olive oil, 1 onion, 2 cloves of garlic, pasta sauce of your choice (I chose tomato basil and garlic), Mozzarella cheese, Parmesan cheese, 1Lb ground beef and your choice of seasonings (I used “italian seasonings” from our spice rack)

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Start by boiling a pot of water with 1 tsp. salt

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While water is coming to a boil cut the onion and two cloves of garlic

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Add Rigatoni to boiling water and pre-heat your oven to 350

While noodles are softening, add 1 Tbsp Olive oil to a large skillet and start cooking the beef.

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When the beef is mostly brown, add the onion, garlic and any seasoning you’d like (maybe basil), allow onions to turn brown, then add the whole jar of pasta sauce. (I made the mistake of only adding about half and it turned out a little bit dry in my opinion)

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Drain noodles and add 1 Tbsp of Olive oil to keep the noodles from sticking together.

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Grab your 9X13 baking dish and start by adding a layer of noodles to the bottom, then cover the noodles in half of the meat mixture, cover the meat mixture with a layer of mozzarella cheese.

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Repeat again, adding the rest of the noodles, then the remaining meat mixture, then more mozzarella and parmesan cheese to cover the entire top of the dish.

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Bake for 20-25 minutes or until cheese on top is browning and serve with a side salad!

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