Strawberry Crumble Pie

Makes a nom breakfast.

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Not quite 9am, and Kevin has the smoker going. BBQ Chicken today.

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Smile! (with pepper)

It’s hard to eat your lunch when it’s smiling at you…

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Our Duckfood Thief

Has been relocated to a new home.

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Now it’s time for my chicken!

Chicken Pastry

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
Ground black pepper (optional)
4 skinless, boneless chicken breast halves (about 1 pound)
2 tbsp. butter
1 container (4 ounces) chive & onion spreadable cream cheese
1/4 cup chopped fresh parsley (OR 2 tsp dry parsley flakes).

Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours. I made mine while I made Miaka’s chicken this morning.

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. I’ve found a pizza cutter works better than a knife.

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Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley (OR 1/2 tsp dry parsley flakes) and 1 chicken breast.

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Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal.

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Place the filled pastries seam-side down onto a lightly sprayed baking sheet. Brush the pastries with the egg mixture.

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Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.

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