Homemade Hot Pockets

 

I don't know a boy who doesn't like Hot Pockets.  These versions of those popular frozen convenience foods will be beloved by boys and girls alike.

This is not so much a Rachael Ray-endorsed recipe but rather a labor of love.  They take a bit of time to put together, but they're so very worth it.  Make it a rainy Sunday afternoon activity.  Make a couple batches and freeze them for convenient lunches.  In addition, I made a Spinach Feta version I'll post soon. 

Also, I think I found a new favorite pastry recipe.  Adding the cream cheese makes the dough extremely easy to work with.  I'll be using that in other future recipes, I'm sure.

Savory Chicken Pocket Pies:
1 heaping cup shredded, cooked chicken
2 tablespoons butter
1/2 cup onion, chopped
1/3 cup chopped carrot (about 1 carrot)
1/3 cup chopped celery (about 1 large stock)
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup shredded Parmesan cheese
1 recipes (2 disks) Cream Cheese Pastry (see below)
1 large egg

In a large skillet, melt butter over medium heat.  Saute onion, carrot and celery until vegetables begin to soften, about 3-4 minutes.  Stir in the salt and 2 tablespoons flour and cook 1 additional minute.  Add the chicken broth and stir until thickened, about 2 minutes.  Stir in shredded chicken and Parmesan cheese.  Cool in the fridge.

Preheat the oven to 375 degrees.  Butter or line a baking sheet. 

To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface.  Using an overturned bowl (about 5-inches across), cut out circles from each piece of dough.  After cutting out circles, gather up the scraps into a ball, re-roll and repeat until dough is used up. **Depending on the exact size of your bowl, you should end up with 10+ hand held pies.**

Place about 1/4 cup filling on one side of each dough circle.  Wet the edges of the dough with water.  Fold the dough over to form a half circle.  Pinch the edges of the dough together.  Crimp the edges with a fork (I forgot to do this part and they turned out just fine).  Repeat the process until all the filling is used.

The pocket pies can be frozen at this point (Place on a single layer on a cookie sheet. Freeze until solid and then transfer to a freezer bag for storage.  You can then bake them from frozen, just add 5-10 minutes to the baking time). 

Place the pocket pies on the prepared baking sheet.  Prick each pie on top twice with a fork.  When ready to bake, beat the egg with 1 tablespoons water.  Brush the egg wash over each pocket pie.  Bake for 20-25 minutes, until golden brown.  Let rest for 5 minutes before serving.  The pies can be cooled and frozen after baking to reheat in the microwave for a minute and a half or so.

My Busy Little Helpers

Cream Cheese Pastry
8 tablespoons (1 stick) butter, at room temperature
4 ounces cream cheese (I used reduced fat), at room temperature
1/4 cup heavy cream
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out the dough
1/2 teaspoon kosher salt

Process the butter, cream cheese and cream in a food processor, electric mixer or by hand to thoroughly combine.

Add the flour and salt.  Process just until combined and the dough holds together in a ball.  Turn the dough out onto a well-floured surface.  Divide into 2 pieces.  Flatten into disks and wrap each in plastic wrap.  Refrigerate at least 30 minutes before rolling out.  If the dough is chilled overnight, take it out 15 minutes before rolling.

Working with one dough disk at a time, place the disk on a clean, well-floured surface.  Sprinkle a bit of flour on top of the dough disk as well.  Starting in the middle and gently roll out, changing directions and flipping occasionally so that the dough doesn't stick to the other side.  Roll out until the dough makes a circle of about 12 inches in diameter.

Recipe Source: Mad Hungry: Feeding Hungry Men and Boys by Lucinda Scala Quinn


This recipe is linked to Cast Party Wednesday (check it out for some great recipe ideas!)

Chicken Cordon Bleu Grilled Sandwich

It's been a light cooking week.  Things have been busy and we were out of town with more travel on the horizon which has meant a rather empty fridge.  Usually when we're busy or just get home from a trip, one of our "go-to's" is a rotisserie chicken.  It's a great convenience food.  I don't think it's going to be long before my hungry boys will be able to polish off one of those in one sitting, but for now, we usually have at least a small bit leftover.  This sandwich ended up being a great use for the leftovers.  Crispy outside, creamy melted Swiss on the inside paired with tangy homemade honey mustard and salty ham and chicken, it was a great quick lunch.  I have quite a few uses for leftover rotisserie chicken, but this one will definitely be remembered. 
   
Chicken Cordon Bleu Grilled Sandwich 
Per Sandwich:
1 English muffin (or bread, hard roll or croissant)
about 2 ounces (about 1/4 cup) shredded cooked rotisserie chicken
2 slices deli ham
1 slice (about 1 ounce) Swiss cheese
1 tablespoon brown or Dijon mustard
2 teaspoons honey
2 teaspoons butter

In a small bowl, stir together mustard and honey.  Spread on inside of English muffin.  Layer chicken, ham and cheese.  Squish both sides of sandwich together.  Melt butter in a skillet over medium heat.  Cook sandwich in skillet, pressing down with a spatula until browned on each side and cheese is melted (about 2-3 minutes on each side).

Cold Peanut Sesame Noodles

Currently, my 17 month old son's diet consists of four food groups: milk, eggs, fruit and spoonfuls of peanut butter.  Seriously.  Hoping to appeal to his love of peanut butter and wanting to avoid heating up my kitchen this evening, I whipped up these Cold Peanut Noodles (he wasn't convinced, but the rest of us liked it!).

This is one of those recipes that comes together as quickly as it takes to boil water and cook the noodles.  A quick Asian-style peanut-sesame dressing and crunchy vegetables are tossed with pasta for an easy and delicious warm weather dish.  Feel free to personalize the dish with your own favorite veggies--I think sliced snow peas or thawed frozen shelled edamame would be great!  Although substantial enough on its own, we rounded our noodles out with some grilled chicken on the side!

Cold Peanut Sesame Noodles
8 ounces thin spaghetti or angel hair (can substitute rice noodles as well)
1 small cucumber
1/2 red bell pepper
1 medium carrot
3 green onions
1/2 cup fresh cilantro
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup white wine or water
2 tablespoons freshly squeezed lime juice
1 tablespoon sesame oil
1 tablespoon honey
1 clove garlic
1-inch piece fresh ginger or 1 teaspoon ground ginger

Prepare noodles "al dente" according to package directions.  Drain in a colander and rinse with cold water until cool.  Shake the colander to remove as much water as possible and transfer to a large bowl.

(This next part can be done while waiting for the water to boil and the noodles to cook)
Cut the cucumber into matchstick sized pieces. Thinly slice the red bell pepper.  Peel the carrot and cut into thin matchsticks.  Thinly slice the green onions, white and green parts, reserving a small amount for garnish at the end.  Roughly chop the cilantro, also reserving some for garnish.  Add everything except reserved garnishes to the bowl of noodles.

In a blender or food processor, combine peanut butter, soy sauce, wine, lime juice, sesame oil, honey, garlic and ginger.  Blend on medium speed until smooth, adding a tiny bit of water, if necessary, if mixture is too thick.  Once dressing is completely smooth, pour over noodle and vegetable mixture, tossing to combine.  Transfer to a serving platter, if desired, and garnish with reserved green onion and cilantro.  Serve immediately.