Pastry wrapped stuffed chicken

Ok folks this was another winner with the kids. And pretty easy to do.

Original inspiration recipe is here.

4oz Cream Cheese
1 tbsp Scallion
Parsley
Salt& Pepper
Garlic
Chicken Breasts (3-4)
1 can crescent roll or frozen puff pastry sheets
1 egg 

Mix cream cheese, scallion, some parsley and garlic. You can do any combination of flavors here. My next time I'm going to try some Ranch dip mix. The cream cheese flavor is strong- so go hard on those seasonings!
Slice a deep slit in the Chicken (Note my chicken breasts look horrible as I accidentally got bone in breasts :( ) and stuff with the cream cheese mix. 
Sprinkle with salt and pepper.

Place stuffing side down on your pastry sheets. IF needed roll them out a bit and squish them together to make bigger sheets.

Mix up the egg in a bowl and brush edges of the pastry to help it stick and roll upcovering the chicken.  Baste remaining egg lightly over top.

Cook for 400F for about 30 minutes- watch to make sure the bottom doesn't get burnt.

We served with mixed veggies.

Curry coconut tomato chicken

We had a bunch of fresh Tomato's to use up from the garden so this is my twist on a recipe.  You can substitute the Fresh tomato's for tomato sauce.

The tomatos gave a lot of liquid to the recipe- you may want to watch the curry powder if you go with a tomato sauce instead.

2 large tomatoes - processed in a food blender
3 cloves garlic -minced
2tbsp Curry powder
1 can (Small) coconut milk
3 breasts chicken cut into 1" pieces

I like to give the chicken a bit of a sear- then added the tomato sauce and all other ingredients.

Serve over rice. If you substitute Tomato sauce instead of fresh tomatoes it would probably go well over pasta as well.

Fast and easy made a solid 4 servings (and some left overs) in under 30 minutes (including prep!)

Kids ate it up!

Wicked Thai Soup

This soup became a favorite of mine this year.  They serve it at the University and it became a total addiction.  Normally I'm not one for HOT but this one has just the right amount of kick.  Kids loved it!

Original inspiration recipe here

I had trouble in this wasteland of the prairies finding some of the ingredients so we had to tweak.  This is how we made it.  I may tweak more next time- but it turned out great!

My daughter helped make this- and did all the prep (IE chopping and dicing) so pieces are quite large- I would suggest chopping everything smaller.

• 2 Tbsp. vegetable oil
• 1/2 cup finely chopped onion
• 1 1/2 cups sliced mushrooms (a standard size tray package)
• 4 cups chicken stock
• 2 chicken breasts, cut into small dice
• 2 Tbsp. Gourmet Garden™ Lemon Grass herb paste (the stuff in the tube or the real thing, if you can find it)
• 1 tsp. Worcestershire sauce
• 1 cup half and half (10%) cream
• 1/2 cup red curry sauce (Or red curry paste and 1/2 cup coconut milk) I used Presidents Choice Brand
• 1 1/2 tsp. Siracha sauce
• 2-3 Tbsp. tomato paste (to taste)
• 2 cups cooked rice (long grain white or brown rice or try a mix of long grain with wild rice for some added texture)

Start off by getting your rice going.  Also chop/dice/etc all the onons, mushrooms, chicken.
1tbsp oil into a sauce pan (or like i did- right into my soup pot!) and saute until soft.  Remove and place on a plate to hold until they get added later.  Onions into the pan/pot and saute until soft.  Add thec hicken and 4 cups chicken sauce.  Simmer for several minutes until chicken is almost cooked.  Add back the mushrooms, the half and half, tomato paste and curry sauce.  Add Siracha sauce to taste.  Add the rice. It should have your lips tingling but not running to the kitchen for some more milk :)

Let simmer a few more minutes to meld the flavors.  Serve and enjoy!

Easy Peasy Philly Chicken Dish

Last minute supper madness today.  We got delayed at the grocery store so grabbed some Philly Cream Cheese Sauce (Creamy Garlic)

I knew I had chicken breasts in the freezer, and some frozen Veggies.  In my head I also had some tomato based pasta sauce.  Reality showed me I didn't.

2 Chicken Breasts
2 cups frozen mixed veggies (This mix had peppers, sugar peas, asparagus, spinach)
1 container Philly Cooking Sauce- Savory Garlic
(If i had it 1/2 cup tomato based pasta sauce)
Pasta (what ever kind ya got around) 

I started the chicken breasts in the sauce pan.  At same time I got the pasta cooking in a separate pot.  When chicken is close to cooked I add 1/3 the Cooking sauce and frozen veggies.  Drain pasta and set aside when done.

When chicken is cooked and veggies are warm add the pasta and remaining Philly Cooking Sauce

And that's it! Like i said above i think it would be killer to be 1/2 a container Philly cooking sauce and 1/2 -1cup red Pasta Sauce.