Spinach & Ricotta Stuffed Chicken Rolls

2minxinxMillie and I have been on our baking and cooking  mode lately. Millie was in the mood to make some more cookies, but I insisted that would have been too much temptation for me. I would have ate all of them, just like I stuffed my face last time (See that post HERE) I suggested making something for dinner, and she happily agreed. We decided on Chicken Pot Pies, (which I haven’t actually ever tried), but the ruling in the house threw that out the window, no one was interested in eating those!

Since it was already late, and we still had to get to the supermarket to purchase all of the ingredients, we needed to make a decision quickly. After searching the web for a few ideas, we bumped into a recipe that seemed good and healthy enough for all us to enjoy.

We got to the supermarket, and right at check out, we started to to crack up and worry all at the same time, the Credit Card was still at home in another wallet!

Millie’s niece Arlene was a doll and ran back to the house, while Millie and just sat there laughing it off. After paying, and Arlene getting back to us out of breath (poor Arlene! lol) it was time to finally start cooking, it was getting late enough as it is.

You had to see us, all stressed out. The recipe we had originally found seemed more complicated than plans to go to war. I swear we read that thing over and over and some steps just seemed meticulous. There had to be another way. Youtube it was… I swear Youtube has to be the answer for everything, and it was. We ended up finding 2 videos that some what matched what we were going for. So we decided to eyeball and merge those 3 recipes into one, and pray for the best.

We ended up making some rolls without spinach for those who think veggies taste awful, just in case.

After all of that going crazy, the chicken rolls came out pretty good, especially with garlic bread we made to pair it off. They were gone in no time!
I do have to say though, if I was to make these again, which I probably will, I will season the meat beforehand stuffing, The way they turned out was pretty damn good, but when you’re latina and used to having adobo in your life, anything without it seems dry. So next time!

I’m including the recipe for you guys, let me know if you like it when or if you make it!

kiss kiss, Minx
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Recipe

(serves approx. 4 people)

Ingredients:

  • 1/2 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry or fresh spinach
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup fat-free ricotta cheese
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves

Directions:

(Obviously we decided to preheat  the oven at 350 degrees and bake until golden, then I sprinkled a little of Goya’s seasoning on top to give it a bit more color, instead of breading with panka and frying as the video mentions below. Feel free to substitute recipe to your liking)

 

White Chocolate Cranberry Cookies

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2minxinxWhat better way than to crave a sweet tooth than by baking some cookies.  Millie and I were getting busy, with a recipe she found in a magazine that she was dying to try. I am no baker, but I was up for the challenge. Everything came out so great, we decided we’re gonna have to do this more often. If you feel like making your own, I’ve added the recipe to this post for you guys to try. It was actually way easier to make these from scratch than I imagined. Next time, I’m thinking cupcakes!

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Ingredients:

  • 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. 

Recipe found on SallysBakingAddiction.com