Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry
Paula Deen

1 10oz pack frozen chopped spinach, thawed
4 TBL butter, divided
1 cup sliced fresh mushrooms or 1/4 cup sun dried tomatoes, chopped
4 oz gruyere chs, grated
1 pack frozen puff pastry, thawed

* Drain thawed spinach well
* Melt 2 TBL butter in skillet over med heat. Add mushrooms. Cook 5 min. (If subbing sun dried tomatoes for mushrooms just add them w/ butter & go straight to the next step)
* Stir in spinach & cheese. Mix well & set aside.
* Roll 1 pastry sheet to 13X11.
* Melt 2 TBL butter. Brush butter over pastry. * Spread 1/2 mixture over butter & roll up in a jelly roll fashion.
* Repeat w/ 2nd pastry & wrap in plastic wrap for 10 minutes up to 2 days.
* Cut rolls in 1/4 inch slices & placed on greased baking sheet. Bake at 350 for 15 to 20 min until golden brown.

Note: I prefer the sun dried tomatoes for the color & flavor. When I made it w/ mushrooms tey didn't really add much to it. Also, I brushed an egg wash over them before baking.

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf (fact:bearseatbeats)

via http://annies-eats.com/2009/09/23/garlic-rice-pilaf/

Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Note: This recipe can be doubled without increasing the baking time.

Chicken Gyros

Chicken Gyros

Source: adapted from Annie-Eats

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Antipasto Kabobs

Antipasto Kabobs

Misslisa via pointlessmeals.blogspot.com (found on Pinterest)

This is a fun twist on traditional antipasto salad. These would be great to serve as a holiday party appetizer too!
serves 16 ( 2 points+)

9 oz. refrigerated cheese tortellini

½ c. balsamic vinegar

¼ c. grated Parmesan cheese

2 tsp. dried basil

2 T. Dijon mustard

1 T. olive oil

2 tsp. honey

¼ tsp. pepper

1 can (14 oz. ) artichoke hearts packed in water, quartered

grape tomatoes

½ green pepper, cut into 1" pieces

½ red bell pepper, cut into 1" pieces

1 can pitted black olives, drained

¼ lb. thinly sliced deli ham, cut into strips

8 slices hard salami, halved

In a large pot, boil tortellini until pasta rises to the top of the water. Drain and rinse in cold water.

In a large gallon sized ziplock bag, combine the next 7 ingredients ( through pepper). Add tortellini, artichokes, tomatoes, peppers, olives and ham. Do not marinate the salami. Seal and turn to coat. Refrigerate several hours or overnight.

Thread each kabob with artichokes, tomatoes, peppers, olives, ham, tortellini, and salami. Discard any remaining marinade.

Veggie Tortellini Soup

VEGGIE TORTELLINI SOUP
3 medium carrots, chopped
1 large onion, chopped
1 T. olive oil
4 garlic cloves, minced
2 cans (14 1/2 oz. each) vegetable broth (I use Better Than Boullion)
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 c. refrigerated cheese tortellini
1/3 c. chopped spinach
1 t. minced fresh rosemary or 1/4 t. dried rosemary, crushed
1/4 t. pepper
1 T. red wine vinegar
1. In a Dutch oven, sauté carrots and onion in oil until the onion is tender. Add the garlic; cook 1 minute longer.
2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Firehouse Stuffed Chicken

FIREHOUSE STUFFED CHICKEN
OP??
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
1/4 C Italian bread crumbs
5 Tbs Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
3 Tbs Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
To serve, pour gravy over chicken breasts and serve with rice.
*add 1/4 tsp thyme to sauce

Chicken Sausage, Beans, and Arugula over Pasta

Chicken Sausage, Beans, and Arugula over pasta
elemenoPee

2 tblsp olive oil
2 cloves garlic, chopped
1 pkg precooked chicken sausages, cut into 1/2 in rounds
1 can black eyed peas (or white beans), rinsed and drained
1/2 cup chicken broth
1 bunch arugula, washed, trimmed, roughly chopped or torn

1/2 lb pasta

parmigiano reggiano cheese for serving

Heat the oil, add the garlic, cook for 1 min. Add the chicken sausage and brown for a several minutes. Add the beans and chicken broth, heat for a several more min, until the broth reduces a bit. Add the arugula, heat until it's wilted, stirring several times.

Meanwhile, cook the pasta and when it's done, drain it, return it to the pot, stir in 1 tblsp olive oil. Plate the pasta and top each serving with the sausage mixture. Grate cheese over each plate.