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Chicken and Cheese Pockets

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This is a Brazilian inspired recipe, where creamy cheese and shredded chicken are wrapped inside a puff pastry dough like little pocket pie.

My family Thanksgiving dinner is not very traditional, yes, we have turkey, yams, pumpkin pie, ham and all the other dishes that you normally see on a Thanksgiving meal, but we also have lots of fusion dishes as we all bring one of our favorite dishes to share. It is a real feast…

This year I decided to make these little pockets, they are simple and very easy to make. I filled the puff pastry with a creamy chicken filling with celery, carrot and cheese. It can be serve at room temperature or warm, as I prefer them warm.

These pockets are perfect when entertaining since they come in little bites and can be made ahead. Again, you can always use your favorite filling…how about some leftover turkey?

Ingredients:

  • 2 chicken breasts cooked and shredded, or leftover from a roasted chicken
  • 3 celery stalks, cut into small cubes
  • 2 carrots, cut into small cubes
  • 1 medium onion, diced
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • 1 cup milk
  • 4 to 5 Laughin Cow cheese wedges, which can be substituted by cream cheese
  • Fresh parsley, finely chopped
  • Salt and pepper to taste

 

  • 2 boxes of puff pastry sheet
  • 1 egg yolk, slightly beaten with 1 teaspoon water

 

Method:

Chicken Filling

Boil the small cubes of carrot, just enough to soften a little, drain well and set aside.

Sautee the onion in the butter and olive oil, add the shredded chicken, celery and milk. Let if cook for a few minutes and add the cheese wedges, mixing gently until all the cheese are melted into a thick sauce.

Add salt, pepper, carrot and let it cook for another minute. Add the parsley and stir so the parsley is well mixed into the chicken filling.

Remove from the heat and set aside to let it cool.

Assembly

Thaw the puff pastry sheet in the refrigerator for a few hours or overnight.
Preheat oven to 375F. Prepare the cookie sheet by greasing or use a silicone mat.
Cut the puff pastry sheet into small squares of approximately 3 x 3 inches.

Spoon approximately 1 to 1 ½ tablespoon of the chicken filling in the middle of the square and gather all the four corners of the square and bring them up to the center. Pinch the dough together to secure the filling inside of the pockets.

Transfer the pockets to the baking sheet and brush each square with the egg yolk wash.

Bake in the preheated oven for approximately 25 minutes, turning the baking sheet once to make sure that the pockets are evenly golden brown.

Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Makes approximately 36 pockets.

Make ahead Tips

The chicken filling can be made ahead. Once cooled store in a covered container and refrigerated for up to 3 days. Remove the filling from the refrigerator approximately one hour before filling the pastry pockets.

Another option is to have the chicken pockets completely assembled and frozen, unbaked. Once the unbaked chicken pockets are frozen transfer them to a freezer container. The frozen chicken pockets can be baked by placing them directly to a preheated oven. Make sure to bake a little longer.

I hope you enjoy this recipe for chicken and cheese pockets…

Have a great week and thank you for visiting Color Your Recipes!



Chicken with Broccoli and Bell Peppers

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This is a very simple and easy dish with chicken…and comes with lots of veggies, in this case broccoli and red bell peppers. You can always add more color by adding green peppers. It is delicious when served over rice.

I love this dish because it is all in one…the protein and the greens.

Ingredients:

2 chicken breasts, sliced
2 to 3 garlic cloves finely chopped
½ tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

1 large red bell pepper
4 to 5 cups broccoli florets
1 small onion, sliced into small wedges
2 tablespoons olive oil
Salt and pepper to taste

3 tablespoons soy sauce
¼ cup water
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 tablespoon corn starch
Chili oil to taste

Method:

Marinate the sliced chicken with garlic, soy sauce, olive oil and corn starch (5 first ingredients).

In the meantime blanch the broccoli florets.

In a wok add the 1 tablespoon of olive oil and sauté the chicken until slightly golden. Remove and set aside. On the same wok, add one more tablespoon of olive oil and stir fry onion and bell pepper for a couple of minutes and add the broccoli.

Remove all the vegetables and place together with the chicken.

Add the ingredients for the sauce in a medium heat and mix continuously until the sauce turns slightly thick. Stir in the chicken and the vegetables, mix gently until all combined and cook for another minute or so.

Serve with rice.

Enjoy!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!



Kimchi Rice

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This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.

What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!

Anyway, once you get acquainted with the smell and taste you might even crave for it.

I pretty much adapt my “regular” fried rice recipe and just added kimchi to it.

Ingredients:

2 eggs, scrambled
2 chicken breasts cut into small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 small onion chopped
2 cups of cooked left over rice
2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables)
½ to ¾ cup kimchi cut into bite size

Method:

Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.

In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.

Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.

Serve hot.

Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!



Oven Fried Panko Chicken

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First of all…Happy Memorial Day!

I love the simplicity of this chicken…while the chicken is baking you can prepare the salad to go with it…
You can dip the pieces of chicken in any sauce if you desire, but I can assure you, very little is needed since the pieces of chicken are packed with flavor…

Ingredients:

2 chicken breasts thinly sliced
3 cloves garlic finely chopped
¼ cup cilantro finely chopped (or parsley)
Salt and pepper to taste
3 tablespoons flour or cornstarch

Approximately 2 cups of panko
1 egg plus 2 tablespoon of water

Method:

Preheat oven to 400F.

In a bowl place the chicken, garlic, cilantro (or parsley), salt and pepper. Mix well and add flour. Mix gently until all the pieces of chicken are evenly coated with flour.

Place the egg and water in a deep plate, beat with a fork as you a making an omelet. On the second deep plate add the panko.

Dip the pieces of chicken, one by one into the egg and then on the panko. Set all the pieces aside until they are all coated with panko.

Spray a baking sheet (or silicone mate) with olive oil and gently place the chicken on the sheet. Lightly spray the pieces of chicken.

Bake the chicken in a preheated oven for 25 minute at 400F.

Serve hot.

If you enjoy this recipe you might want to check on Simple Panko Crusted Chicken Cutlets which the chicken cutlets are pan fried.

Did you know that “panko” is a Japanese term for “bread crumbs”? Panko is the Japanese version of bread crumbs and they are lighter, crispier and crunchier then the conventional bread crumbs. Panko are more like flakes then crumbs.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!



Miso Marinated Chicken

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I had a wonderful week in one of my favorite place…Cancun, as a matter of fact we go to the same place at least once a year…especially when I feel the need to unwind…

After spending so many days without any cooking I had to start slowly…to avoid any “shock”. This is a very simple recipe for a chicken marinate…the flavor of the white miso is delicate and not overwhelming. This marinate sure brings the grilled chicken to a different level. It is easy and works great when served with a side of green salad.

If you do not have your grill set, you can always pan fry on the stove.

Ingredients:

4 to 6 deboned and skinless chicken thigh
1 tablespoon white miso diluted in 2 tablespoon water
1 teaspoon sugar
1 teaspoon finely grated fresh ginger
½ tablespoon chili oil
1 tablespoon cooking wine

Method:

Mix all the ingredients together except for the chicken and make a sauce.

Cover the chicken thighs with the sauce and set in the refrigerator for a couple of hours.

Place in a grill until fully cooked. Serve hot or warm.

If you enjoy this simple recipe for Miso Marinated Chicken, you might want to check on Miso Marinated Scallops or Speedy Miso Salmon.

Did you know that miso is produced by the fermentation of soy? Moreover, it can be a product of fermentation of rice, wheat, hemp, buckwheat, barley or as well as the combination of many grains.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!



Peeled Brussels Sprouts with Chicken

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After eating so much over the Thanksgiving holiday I think that this healthy dish will counter balance the feast that we just had.

This dish is very similar to the one that I made a while ago, Chicken with Brussels Sprout, the difference is that I peeled the Brussels sprouts, blanched and added to the stir fried chicken. I have the feeling that the sprouts tasted nicer and less bitter. Maybe the kids will accept better when cooked this way.
This is very simple and great with a bowl of rice…not to mention that makes a great next day lunch.

Ingredients:

1 chicken breast, cut into small chunks
3-4 cloves of garlic
1 tablespoon soy sauce
½ tablespoon corn starch
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
½ lb Brussels sprouts peeled

Method:

Marinate the chicken with garlic, soy sauce, salt and pepper. Set aside. In the meantime blanch the sprouts. Make sure that you just blanch, otherwise it will be mush. Just before sautéing the chicken add the corn starch by coating slightly the chicken pieces.

In a wok, sauté the chicken in olive oil. Set aside once the chicken is fully cooked. In the same wok brown the onion, add the blanched peeled brussel sprouts. Mix gently and add the chicken back to the wok.

Stir gently and serve hot.

Did you know that Brussels sprouts contain high dietary fiber? Moreover, Brussels sprouts have more vitamin C than oranges, so four to six sprouts contain the adult daily requirement for vitamin C.

 

Thank you for stopping by Simple Recipes and have a great week!



Chicken Rice Bowl

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This is my version of chicken rice bowl…I mainly prepared the chicken with a lot of different vegetables and topped over steamed rice. This is a very simple recipe, especially when I feel like “cleaning” the fridge and use up all the vegetables. It is very versatile and you can use all kind of your favorite vegetables and meat, or tofu if you are vegetarian.
Oh! Another thing, this is great for next day lunch!

Ingredients:

2 chicken breast cup in cubes
3 to 4 cloves of garlic chopped
1 tablespoon cornstarch
1 tablespoon soy sauce
Salt and pepper to taste
½ tablespoon light olive oil

1 cup of Brussel sprouts cut into quarter and blanched
2 zucchinis cut into cubes
2 red bell peppers cut into cubes
1 small onion cut into cubes

1 tablespoon light olive oil
½ tablespoon sesame oil

Steamed rice

Method:

Add to the chicken the garlic, soy sauce, olive oil, cornstarch, salt and pepper and it sit for 5 minutes.

Sauté the chicken in olive oil, until slightly golden color. Remove from the heat and set aside.

In the same pan add the onion until brown, add the remaining vegetables until cooked but not soggy. Add more salt and pepper to taste.

Add to the vegetables the chicken and mix gently. Drizzle sesame oil and remove from the heat.

Have the bowls of rice ready and top it with the chicken and veggies mixture. Serve hot.

If you enjoy this rice dish you might want to check on Fried Rice recipe.

Did you know that rice bowl in Japanese is called “donburi”?

Thank you for stopping by Simple Recipes and have a great week!



BBQ Chicken Drumstick

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This is a very easy and simple recipe for weekday dinner. I like to bake the drumstick before placing on the grill, it is faster and cooks evenly. Not to mention that I don’t have to keep “babysitting” the chicken on the grill afraid that it will turn into a charcoal…while the chicken is in the oven I can prepare the side dish. The reason that I use drumstick is because the skin of the chicken gets roasted and taste so good crispy…I know, I know it is not healthy, but once in a while…

Ingredients:

Chicken
3~4 garlic cloves finely minced
1 teaspoon oregano
¼ cup fresh basil finely chopped
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon cooking wine
8 chicken drumsticks

Orzo 
1 cup orzo pasta
2~3 garlic cloves chopped finely
1 ½ tablespoon butter
2 cups string green beans boiled and cut
Salt and pepper to taste
Parmesan cheese
Pine nuts to garnish

Method:

Chicken
Mix all the ingredients together with the chicken and let it sit for approximately ½ hour. Place the chicken drumstick in the oven for approximately 20 minutes at 350F. In the meantime prepare the orzo pasta.

Orzo Pasta
Cook the orzo pasta as indicated by the instruction of the package, drain and set aside. In a small pan heat the butter, add the garlic and the string beans, sautee for a few minutes until the beans are soft. Add the orzo pasta, salt and pepper to taste, mix gently and remove from the heat.

Once the chicken has been in the oven for approximately 20 minutes, remove carefully and set them on the BBQ grill enough to give the drumstick a roasted color…golden color. Remove and serve with the orzo pasta topped with grated parmesan cheese and pine nuts.

 

 

Thank you for stopping by Simple Recipes and have a great week!



Warm Chicken Salad

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I got this idea for warm chicken salad from Katerina at Culinary Flavors. I don’t know if you remember, Katerina is a dear blogger friend that when we were in Greece she and her husband received us so graciously, hosting us to a wonderful dinner at the local Greek restaurant, and we learned so much about the culture and life in Greece. Anyway, when I saw this recipe on her blog I thought, yes…I can use this recipe for chicken and make it into a meal by layering Katerina’s Mediterranean Chicken Stir-Fry on a bed of greens. No need to mention (although I just did it), my husband was giving me compliments throughout the dinner…I had to acknowledge that the tasty chicken recipe came from Katerina, which was nice, because during dinner we could again share memories of our trips to Turkey and Greece…

Since the weather is getting warm here in Southern California and the days longer, I love this kind of meal, simple, quick, easy and tasty so we have time to walk at the beach after dinner before gets dark.

I adapted the recipe since I am cooking for 2 people, and please hop Katerina’s site Culinary Flavors for more details. So here is the simple recipe for this tasty chicken :)

Ingredients:

Chicken

2 chicken breasts, boneless, skinless cut in small cubes
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon brown sugar
1 garlic clove, finely chopped
1 pinch of dried oregano
1 pinch of dried basil
1 pinch of thyme
1 pinch of rosemary
Parsley chopped to taste
Salt and pepper to your taste

Salad

Greens of your preference
Tomatos
Kalamata olives

Method:

Chicken

Place all the ingredients together, mix the chicken with the herbs, and let it marinated for 30 minutes to 1 hour.

In a wok or frying pan over medium-high heat and stir-fry the chicken until cooked and golden brown. Set aside.

Assembly

On a plate spread the greens, tomatoes and Kalamata olives, and top with the stir-fried chicken. Serve immediately.

hope you enjoy this recipe as much as we did. You might want to check Grilled Salmonand Shrimp with Cilantro and Lemon, these are great topped on a bed of greens.

Thank you for stopping by Simple Recipes and have a great week!