Mexican Chicken Pockets

Have you ever been to My Kitchen Cafe? Well, if not you should go. Today I needed a recipe that would be quick cuz I wasn't getting home from work til late and I was tired. Thats where I got this idea, which I changed a bit to suit my ingredient list. I had quite a bit of filling left over so I made burritos out of it, rolled tightly in saran wrap and put them in the freezer for work lunches. But the fried pocket version follows.

Cooked brown rice
Shredded Chicken
Refried beans
Cream cheese
Green onion
Cilantro
Lime juice
Chili powder
Cumin
Cheese
Sour cream
Tortillas

Mix rice with everything except beans, cheese and sour cream.
Heat tortillas in microwave until soft so they dont rip when you fold the pockets.
Spread cream cheese in middle of tortilla along with refried beans and a layer of cheese.
Fill with chicken and rice mixture.
Fold into a pocket square thing and fry in lightly oiled pan. (Use a bit of the refried bean as a glue to keep the pocket closed until it fried shut)

Source:My Kitchen Cafe

Photos:Shawn Campbell

32 WEEKS!!!

1 week ago.
What am I going to name my blog in a few weeks?
I wasn't really thinking ahead when I started.


Photos:Shawn Campbell

Chicken and Chorizo Fettucini Alfredo

I figured I'd make this dish while I'm allowed to be fat. Everyone says Alfredo is an easy sauce to make. I found it a little stressful actually. You have to be careful not to scorch it. Watch that it doesn't start to curdle. And hope that it thickens to the right consistency. I had troubles with the thickening. I had to turn the heat back up, bring almost to a boil again and then take it off the heat. It all worked out well in the end and it actually tasted like Alfredo.

Chicken breast
Chorizo sausage
Fettucini noodles
2 Cups heavy cream(I used Creamo)
1/4 Cup butter
1/4 Cup parmesan cheese
1 T. minced fresh garlic
salt, pepper, chopped parsley

Bring cream to a boil
Reduce heat to medium, continue to boil until reduced by half.
Meanwhile cook noodles. Cut up chicken into pieces and fry with a bit of fresh garlic, add chorizo and fry together until done.
Once cream is reduced, remove from heat.
Add butter 1 T. at a time with a whisk.
It should thicken and turn glossy.(Mine didnt-had to turn it back up for a bit)
Add cheese, hot pasta, salt and pepper. Garnish with fresh parsley. Top with meat.

Photos:Shawn Campbell

Mexican Chicken

I've adapted this recipe from Andrea The Kitchen Witches Cream Cheese Salsa Chicken recipe. I added red pepper and onion sauteed with cumin, cayenne, and kosher salt. I served it with warmed black beans with melted cheese and fresh green onion. It would have been perfect if I weren't on the phone and BURNED my brown rice. BLACK. AND SMOKEY. Ruined my pot. I would be more generous with the cream cheese next time as I only added a few thin slices and found it to be not enough. I also would add fresh cilantro as a finishing touch. All in all, it was a super quick and easy meal, which I love on Mondays after a long day of work. Thanks Andrea!!

1T. Olive oil
1/2 Onion(Chopped)
1 Whole red pepper
1/2 t. Kosher salt
1/2 t. Cumin
Dash of cayenne pepper

-Saute over medium high heat until just softening.
-2 Chicken breast
-4 T. Cream cheese
-3/4 Cup salsa

-Push to the side and brown 2 chicken breast on each side.
-Spread cream cheese onto each breast.
-Pour salsa into pan with veggies surrounding chicken.
-Put whole thing into oven and bake for 20.

Photos:Shawn Campbell

Ashparagus 'n Leek Phyllo Pizza Pie

Oh my god. Delicious. Make it. Holy.

-1 Package Phyllo Dough
-1 bunch of asparagus
-3 T. thinly sliced sundried tomatoes in olive oil
-1/4 Cup sliced leek
-1/4 Cup feta
-1 Cup mozzarella
-1 Cup parmesan
-Melted butter (For in between phyllo sheets)
-1/4 Cup sour cream
-1 T. Lemon juice

Pre heat oven to 375.
Lay one layer at a time phyllo onto baking sheet. Brush melted butter and sprinkle parmesan between each sheet. (Save some parmesan for topping)
-Phyllo should be about 7-9 sheets thick.
-Once all the layers are in place, slightly curl any overhanging edges in to form a bit of a crust. (If there are any)
-Place in middle rack for 10 minutes.

-Mix sour cream and lemon juice. (I would also add chopped chives but didnt have any on hand)
-Slice asparagus length wise in half.Steam asparagus, coat in olive oil, salt and pepper.
-Thinly spread sour cream mixture on cooked phyllo crust.(Think Pizza Sauce)
-Sprinkle mozza, sundried tomatoes, feta, leek and steamed asparagus.
-Top with remaining parmesan.

-At this point, you want to put back in the oven and cook for another 10 minutes on middle rack.
-Let cool 6 minutes before cuting into squares and serving.


Photos:Shawn Campbell

Oh my. Busy day for a pregnant chic.

The fancy basil hand cream and cleaner we bought at Williams Sonoma. I'm surprised at the things we spend our money on now that we don't smoke cigarettes and drink booze.

My new cook book. Salsa, pickles and lavender vinegar coming soon...

The new cast iron pan my man surprised me with yesterday after work. Lucinda says you need to have one of these in order to be a successful cook. I have 2.

His photos we had framed.

A photo of Us.

No nap. And then dinner!!!!

Photos:Shawn Campbell

Mozza Stuffed Meatballs

I took the idea from blogger Homemade but her recipe is from Racehel Ray...I'm worried that if I see the word EVOO I'll stab myself in the eye with my shiny Cuisinart knife. So I made up my own recipe. Good but no signature. I prefer spaghetti with Chorizo.

Ground Beef
Ground Pork
Mozza cubed
Freshly grated parmesan
Panko Crumbs
Chopped onion
Diced garlic
Egg

I shaped the meat mixture around the cheese cube. I seared them in a hot pan. Then I put them in the sauce and simmered for about 30 minutes.


Photos:Shawn Campbell