Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

Sometimes you make a new recipe that ends up being beyond any initial expectations! And this is one of those recipes! Be sure to not reduce any of the spices because this is a wonderful rice dish with the spices being the star of the dish! Make a large batch because it warms over nicely and what a nice treat to have the next day. It can be made in a cast iron skillet or in a heavy skillet. Be sure to use cinnamon sticks as it introduces a fabulous aroma and flavor. Your house will smell heavenly!

Cast Iron Skillet Chicken with a Fruit Rice Pilaf Topped off with a Splash of Orange Liqueur in the pan

This dish can be made in one pan or two. I use two because while the chicken is cooking I have the stir fry pan going with the remaining ingredients. The cooking time is also going to depend upon if you are using white or brown rice. Remember to rinse the brown rice until the water runs clear and typically it takes longer to cook than white rice. For a meatless version, try substituting tofu for the chicken. The spices are a starting point – once you do your taste test you might want to add more!

This dish can be made with cubed chicken for a stir fry approach. The first time I did not cube the chicken and I spent more time on the dish presentation. I used slivered almonds instead of sliced almonds. For this presentation a chunkier almond works better than the sliced. Doesn’t this look delicious!

Cast Iron Skillet Chicken with a Fruit Rice Pilaf Topped off with a Splash of Orange Liqueur plated

A stir fry approach is also fun to serve. In this presentation I use sliced almonds and did not spend much time on the presentation because it is a casual dish. This could work well on a buffet where your guests serve themselves because the chicken is diced as part of the dish.
Cast Iron Skillet Chicken with a Fruit Rice Pilaf Topped off with a Splash of Orange Liqueur Plated 1

There is not a sauce with this dish and I believe there is enough flavors that it is not needed. However if you really would like a sauce I would consider increasing the liquid ingredients and spices since the more liquids you add will water down the spices. I am not sure if extra liquids will have any negative impact on the rice – you do not want mushy rice. So you may consider creating a sauce in a separate pan.
Cast Iron Skillet Chicken with a Fruit Rice Pilaf Topped off with a Splash of Orange Liqueur Plated 3

This recipe was inspired by The new Cast Iron Skillet Cookbook. This is an awesome cookbook that you might want to consider if you like cooking with a cast iron skillet.

Cast Iron Skillet Chicken and Rice Pilaf top view

Chicken Ingredients
4 to 6 Chicken Breasts, boneless, skinless
Seasoned Salt
Freshly Ground Pepper

Marinade Ingredients
¼ cup Orange Juice
⅛ cup Lemon Juice
1 tbsp. Honey

Rice Ingredients
Seasoned Salt
Freshly Grounded Pepper
Olive Oil
1 Large Sweet Onion, diced
2 – 3 Garlic Cloves, minced
2 Cups Carrots, diced or sliced
1 cup Jasmine Rice or Brown Rice

Spice Ingredients
2 tsp. Ground Cumin
1 tsp. Ground Coriander
2 Cinnamon Sticks, 3-inch
2 Bay Leaves

Dried Fruit Ingredients
½ cup Golden Raisins, preferred
¼ to ½ cup Dried Apricots

Final Ingredients
2 ½ cups Chicken Broth, low sodium
3 to 4 tbsp. Orange Liqueur

Topping Ingredients (optional)
Almonds, slivered or sliced
Dried Apricots

Step 1: Marinade
Cut the chicken into bite size pieces if you want the dish more like a stir-fry. Place in a zip lock bag with the marinade and place in the refrigerator for a few hours – turning occasionally.

Step 2: Rice
In a large cast iron pan or stir fry pan, add olive oil, heat and then add onions. Cook for a few minutes and then add carrots and the garlic. Add spices, chicken broth and rice. Cover, bring to a boil then simmer for about 15-25 minutes. The time depends upon if you are using white or brown rice. Remember to rinse the brown rice and it typically takes longer to cook. I prefer to have the brown rice partially cooked before adding the chicken and dried fruit otherwise the fruit can become too soft and the chicken might get a bit dry.

Step 3: Chicken
While the rice is cooking, heat a heavy pan with olive oil then add the chicken and season. Discard the zip lock bag with the marinade. Cook the chicken part way as you will be adding it to the rice mixture to finish cooking. How long you cook the chicken depends upon if you cube it or not. If you want to make this meal in only one pan then cook your chicken partway first, then place on a plate and cover with foil. Then use this pan to start step 2 and then progress to step 4.

Step 4: Add Chicken to Rice Mixture
Add the chicken that is cooked partway through, the dried fruit and orange liqueur. Reduce heat to low and simmer for about 30-minutes until chicken is cooked through and rice is tender. You might need to add more liquids if the rice mixture becomes too dry. Consider adding a little orange juice to the chicken broth so you do not lose too much flavor by just adding more chicken broth. Remove cinnamon sticks and bay leaves. Serve and garnish with the almonds and more dried apricots.

Do you have a lot of apples this fall season? Are you looking for a recipe that uses apples and wonderful spices to bring out the flavors? This is a delicious recipe that is great for the holidays with the apples and spices! A perfect fall dessert! I adapted this recipe from Diabetic Living. It makes a small 8x8x2-inch pan, which is perfect for when you want to make a quick dessert that does not take much time. Plus a small pan helps with calorie control! The topping is a simple whipped cream with perhaps a sprinkle of cinnamon or other fun topping. It travels nicely since you can bring along some whip cream or other topping.

Apple Spice Cake served

I think it looks yummy right in the pan! You can dice or slice your apples as you like them. I cut mine in chunks and they are tender with a bit of a snap. Apple Spice Cake

I like to top the whipped cream with some pretty toppings to add some color! It also looks nice on the plate. You can take a simple dessert and make it look gourmet with your toppings and plating. Apple Spice Cake View from top
Dry Ingredients:
3/4-cup flour
1/2-cup white whole-wheat flour
1/4-cup flaxseed meal
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground cloves

Wet Ingredients:
1 egg
6 – ounce carton plain low-fat Greek yogurt
1/3 cup packed brown sugar
1/4 cup unsweetened applesauce + 3 tbsp.
1 1/2 tbsp. molasses
1 large baking apple, sliced or diced

Topping Ingredients:
Light whipped dessert topping
Cinnamon or other topping to shake over the dessert

Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.

Combine the dry and wet ingredients in separate bowls. Mix in the wet ingredients into the dry ingredients and then fold in the apple slices/chunks. Spread batter evenly in the prepared baking pan.

Bake about 20 – 30 minutes or until a toothpick inserted near center comes out clean. This dessert is excellent served warm. Top each serving with whipped topping and consider adding more cinnamon or other toppings.

I love blueberries and especially their health benefits. This blueberry streusel bar was just so darn good! Of course I used fresh blueberries because I do not care for the messy frozen version – the blueberry juice is dangerous when thawed! The blueberries do need to be at room temperature so plan ahead since using cold blueberries may impact the even baking of the bars. Overall bake time is about 50-minutes. Cooling time before serving is about an hour. So planning ahead is important. For best flavor serve them warm!

We really enjoyed these blueberry streusel bars. If I were to make them again I would reduce the cake ingredients as the crust was a bit thick for me. Also I would reduce the reserved cake mixture used as the topping – maybe reduced by a half. I did think it took the focus away from the blueberry lemon-cream filling however not everyone agreed with me. As always it is your own preference. Do you want the emphasis on the cake with the filling as an accent or the focus on the filling?

Blueberry Streusel Bars with Lemon Cream Filling - closeup of single bar

If you would like more of the filling then reduce the cake ingredients and if you like a cake type streusel with less emphasis on the blueberries then make it as is! We did find that the excess topping will shake off the bars and can be a bit messy! If you can, heat it in the microwave before serving to bring out the flavors. A scoop of vanilla ice cream would go nicely with a warm blueberry streusel bar!

This recipe was inspired from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor. This appetizer book has a lot of wonderful recipes!

Cake Ingredients:
3 cups flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. salt
1 tsp. baking powder
1 cup unsalted butter, softened
1 large egg white

Lemon-Cream Filling Ingredients:
14-oz can sweetened condensed milk
1/2-cup fresh lemon juice
1 large egg yolk
2 tsp. grated lemon zest

Blueberries Ingredients:
2-1/2 cups room-temperature blueberries, washed and drained on paper towels

Cake Directions:
Position a rack in the center of the oven and heat the oven to 350°F. Line a 9×13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray the bottom and sides of the foil with a non-stick spray.

In a large bowl combine the dry ingredients (except for the egg and butter). Blend the room-temperature butter completely into the flour mixture (a pastry blender or two knives can help with this process). Transfer 2 cups of crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a crust. I like to use the bottom of a measuring cup to press down the crumbs to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Lemon-Cream Filling Directions:
Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.

Assembling the Blueberry Bars Directions:
Take the cake out of the oven once the crust is formed. Sprinkle the blueberries evenly over the hot crust and then drop spoonful of the lemon mixture over the blueberries. Gently distribute with a spatula, but be careful to not crush the blueberries. Do not worry about it being perfect. Return the cake to the oven and bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Topping the Blueberry Bars Directions:
Take the cake out of the oven and sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Return the cake and bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the blueberry bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

Blueberry Streusel Bars with Lemon Cream Filling - baked crust out of the ovent

Blueberry Streusel Bars with Lemon Cream Filling - baked crust with blueberry topping

Blueberry Streusel Bars with Lemon Cream Filling - cut into bars for serving

For as much as I love the main meal and side dishes – appetizers are just so much fun to make and eat! It is so much fun to go to a party where you get to pick from a variety of appetizers instead of having a traditional dinner format. Over the years I have been exploring more recipes to start off a gathering. Everyone likes a little something before dinner with his or her cocktail. This is a yummy appetizer with a bit of sharpness from the Gruyere cheese and the Honey Dijon Mustard. Plus there are not a lot of ingredients so they do not take too much time to assemble. They are best served hot out of the oven but they can be reheated the next day in the microwave on a microwave safe plate lined with a paper towel for about 15 to 20 seconds.

Gruyere Cheese and Parmigiano Reggiano Pinwheels - close picture 2

This recipe was inspired from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor. Plate them on a nice, heat safe serving platter and then topped with more chives or basil. I hope you enjoy this yummy recipe!!

Gruyere Cheese and Parmigiano Reggiano Pinwheels - plated for serving close up

1 sheet frozen puff pastry, thawed and room temperature

Egg Wash Ingredients
1 egg
1 tbsp. Water

Filling Ingredients
2 tbsp. Honey Dijon mustard
1 cup shredded Gruyère Cheese
1/4 cup finely grated Parmigiano Reggiano
1 tbsp. Chives, dried
1 tbsp. Basil, fresh

Pre-heat the oven to 375°F. Prepare the egg wash in a small bowl with a fork. Blend together the filling ingredients in a small bowl.

Lightly flour the work surface. Unfold the pastry sheet then lightly dust with flour and your hands if necessary. Use a rolling pin to carefully flatten out the creases. Be careful to not let the puff pastry dough get too soft since it can be hard to work with requiring more flour on your board and hands. I found that out the hard way! If it is too soft you may need to use your hands to flatten out the creases.

Once the pastry is prepped, brush it with egg wash – leaving about half of it for topping the final pinwheels before baking. Since you are going to roll your pastry to get the pinwheels, you want to evenly spread the filling ingredients over the puff pastry to almost the end.

Starting at the side closest to you, roll the pastry up like a jellyroll. Blend in the seam to keep them from bursting. Then cut the roll into about 15 slices. A serrated bread knife worked best for me when slicing through the dough.

Carefully place the slices onto a baking sheet that has been lightly coated with a non-stick spray. Lightly brush pinwheel tops with the remaining egg wash.

Bake 14 to 18 minutes or until light golden brown. Serve warm or at room temperature. I find puff pastry dough can burn easily so keep an eye on them!

Gruyere Cheese and Parmigiano Reggiano Pinwheels - going into the oven

Gruyere Cheese and Parmigiano Reggiano Pinwheels - plated for serving 3

Indulge your sweet tooth with these minty chocolate muffins made from good-for-you ingredients. These wonderful chocolate muffins are not made with flour but instead chickpeas! It might sound odd but many people cannot tell the difference – the muffins are light in texture and delicious! These can be made as 24 mini-muffins or 12 regular muffins. The mini muffins are nice if you are going to a brunch and want to bring a dish.

Chocolate Peppermint Muffins Plated

They also freeze nicely. I make my snacks for work ahead of time and then freeze them until needed!! Healthy snacks are really important to losing weight and not overeating. I always struggled with this and depended too much on protein and carbs bars – that actually turned to fat. Now I have a baking morning where I make healthy treats and freeze them. When I need a treat I just take it out of the freezer. I also use plain greek yogurt with berries and apples with almond butter as a treat. Below are Oatmeal Muffins, Zucchini Muffins, and Chocolate Peppermint Muffins. My muffins tend to collapse a bit after taking out of the oven but they are still delicious!!

Variety of snacks

This recipe came from The Beachbody Blog and is part of the 21-Day Challenge and you will want to follow their recipe for accurate conversion of containers.

Chocolate Peppermint Muffins out of the oven

1 (15-oz) can chickpeas, rinsed and drained

Wet Ingredients:
3 large eggs
½ cup raw honey, local
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract

Dry Ingredients:
1/3 cup unsweetened cocoa powder
1 tsp. baking soda

Preheat your oven to 350° F. Prepare 24 mini-muffin cups by either lightly spraying with non-stick spray or mini muffin paper liners.

Place the chickpeas in a food processor and blend until smooth. Then slowly add the wet ingredients blending into the chickpeas. Slowly add the dry ingredients and blend until smooth.

Divide the batter among the 24 mini-muffin cups. Bake for 15 – 25 minutes, or until toothpick inserted in center comes out clean.

Chocolate Peppermint Muffins Plated front view

This is a beautiful cake that is nice for a special occasion or whenever you need a dessert that is a bit different and not covered in a sweet icing. It is a small cake, which means servings are small and pretty much guilt free!

Gingery Nectarine and Plum Cake served on plate

I adore ginger, which means there is a lot and you could use a combination of fresh and ground if you run out of the fresh ginger or do not have fresh ginger. But remember fresh ginger has an aroma that ground ginger loses! The lower end of the measurement will provide a flavor of ginger but if you like a more prominent ginger flavor you should definitely add more! Serve with a side of whipped cream topped with cinnamon for an added burst of deliciousness! This is a rustic cake so do not be concern about placing the sliced fruit perfectly! Doesn’t it look delicious and beautiful!

Gingery Nectarine and Plum Cake - closeup of cake copy

I adapted this recipe from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor.

You bake the cake partially before adding the fruit topping.
Gingery Nectarine and Plum Cake - out of the oven before adding fruit

Then add the fruit topping and return to the oven to finish baking.
Gingery Nectarine and Plum Cake - fruit topped on cake before baking

Then it comes out of the oven looking gorgeous!!
Gingery Nectarine and Plum Cake - baked cake out of the oven

Serve warm or at room temperate. A bit of warmth is nice to bring out the flavors!
Gingery Nectarine and Plum Cake served on plate with whipped cream

Cake Dry Ingredients:
1-1/3 cups all-purpose flour
1 tsp. to 1 tbsp. ground ginger
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Cake Wet Ingredients:
6 tbsp. unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1 tsp. pure vanilla
2/3 cup sour cream, light

Topping Ingredients:
1 Plum halved, pitted, and cut into 1/8- to 1/4-inch slices
1 Nectarine halved, pitted, and cut into 1/8- to 1/4-inch slices
1 – 2 tbsp. finely grated fresh ginger
3 tbsp. firmly packed dark brown sugar
1 tbsp. all-purpose flour
Whipped cream, for garnish (optional)

Cake Directions:
Pre-heat the oven to 350°F. Lightly spray a 9×2-inch round cake pan with non-stick spray. Lightly flour the side, shaking out any excess flour. Then line the bottom with a parchment circle cut to fit the pan. I like to turn the pan over a piece of parchment paper to trace the outside of the pan to make it easier to cut out and fit.

In a medium bowl combine the dry ingredients. In a mixer cream the butter and then add the brown sugar blending until well incorporated. Add the eggs, one at a time, beating until just blended and then adding the vanilla.

Fold in half the dry ingredients, then the sour cream, and finally the remaining dry ingredients. Spoon the batter into the pan and spread evenly. Bake for 15 minutes.

Topping Directions:
Make the topping by combining the sliced fruit and the grated ginger in a medium bowl. Toss until the ginger is well distributed. Then add the sugar and flour. Mix the ingredients to evenly coat the fruit. Remove the cake from the oven after it has baked for 15 minutes. Place the topping evenly over the cake. Work quickly and do not worry about being perfect. Return the cake to the oven and bake for about 35 – 40 minutes until a toothpick inserted in the center of the cake comes out clean.

Cool the cake on a rack for about 15 minutes. Then run a knife around the inside edge of the pan to make it easier to remove. Place a cookie rack on top of the cake pan and holding onto both the pan and cookie rack flip the cake. The pan should easily remove from the cake. Remove the parchment paper and then lay a flat serving plate that you intend on using to serve the cake on the bottom of the cake and flip the cake so that the fruit is on top. Serve warm or at room temperature. Add whipped cream if you like.

Today is day 6 of the 21-Day Challenge! I have been eating clean all week with the exception of a small piece of ice cream cake for a co-worker’s birthday. By keeping the portion small I could join in the celebration without adding too many calories! Monday through Thursday included a 30-minute workout: Total Body Cardio Fix, Upper Fix, Lower Fix, and Pilates Fix. The workouts were tough and I often have to follow the modified version but I feel stronger each and every day!


Friday was 10-minute Fix for ABS and rest. But I added a 60-minute walk on the treadmill to burn another 200-calories. Today is a rest day but some of us in my challenge group are doing a bonus intense 15-minute workout and then I will add something else maybe CIZE or T-25. Today I am sharing a healthy recipe for a Zucchini and Walnut Bread that is an approved snack as part of the 21-Day Fix. But first I want to share today’s breakfast and lunch. Breakfast was a wonderful Chocolate Shakeology with Unsweetened Vanilla Almond Milk, a small banana, 1 tsp unsweetened cocoa, and 1 scoop of Vanilla Shakeology powder. I blend it in my Ninja and I have a healthy breakfast to start my day!

Banana and Almond Shakeology in Shakeology Shaker

For lunch I had a simple but delicious Baby Spinach Salad with strawberries, pecans topped with Macadamia Nut Oil and Balsamic Vinegar. I added 1 whole hard boiled egg and 3 hard boiled egg whites. I absolutely love this salad! My preference is a nut oil over olive oil for a salad.

Spinach Strawberry salad

Do you enjoy muffins? This recipe is part of the 21-Day Fix plan as a snack!! I got this recipe from Beachbody and if you are doing the 21-Day Fix you will want to refer to their recipe to ensure your ingredients are correct for the container conversion. Click here for the official Beachbody recipe.

I like to make this ahead, cut it into 20-slices (the approved serving), wrap tightly with saran wrap and then freeze. I prepare my lunch ingredients the night before and I take a serving out of the freezer to work into my food plan.

Zucchini and Walnut Bread - sliced and ready for the freezer

I use unrefined coconut oil since it has a smoke point of 350 degrees that is perfect for this recipe. Unrefined coconut oil is made from coconut meat and goes through a quicker process than refined coconut retaining the coconut flavor. Refined coconut oil has a smoke point of 450. For more information click here.

Zucchini and Walnut Bread - out of the oven

Zucchini and Walnut Bread - out of the pan
Dry Ingredients:
1/3 cup sugar
¾ cups all-purpose flour
1¾ cups whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. sea salt
1 tbsp. ground cinnamon
1 tsp. nutmeg
1 tsp. cloves

Wet Ingredients:
6 large egg whites
¼ cup melted coconut oil
½ cup unsweetened applesauce
2 tsp. vanilla extract

Other Ingredients:
Nonstick cooking spray
2½ cups grated zucchini
½ cup chopped raw walnuts

Preheat your oven to 350 and lightly spray two 9×5-inch loaf pans with a non-stick spray and flour.

Combine your wet and dry ingredients in two different bowls. Slowly add and mix the dry ingredients into the wet ingredients. Then fold in the zucchini and walnuts. Divide the batter between the two prepared pans and bake for about 45-minutes or until a toothpick comes out of the center clean. Cool for a few minutes, remove the bread from the pan and completely cool. Then divide it into 20-slices to get ready for your 21-Day Challenge!!

Recipe moved to: Dark Chocolate, Walnut, and Banana Oatmeal Muffins

Please consider following us at our new Blog called Supper Plate for your favorite recipes from Realistic Cooking Ideas and many new recipes! We thank you for your continual support!

Recipe moved to: Curry Chicken Salad with Raisins and Pine Nuts

Please consider following us at our new Blog called Supper Plate for your favorite recipes from Realistic Cooking Ideas and many new recipes! We thank you for your continual support!

This is a wonderful recipe for an appetizer that combines a few great ingredients that ends up with a delicious turnover! Be sure to top with chives or basil before baking. Fresh chives were used for the filling and before baking they were topped with dried chives. Can you believe I ran out of dried chives! As a substitute dried basil was used for the remaining turnovers since basil is pretty much good with everything. It adds a nice color to the presentation. Plus consider topping the plated turnovers with dried chives or dried basil as it adds a nice finishing touch! Look how wonderful and light the filling is – and it is packed with flavor!
Lemony Goat Cheese and Chives Turnovers closeup with fork

Serve as a bite-size appetizer or with forks for those who do not care for finger food. The cheese mixture is hot out of the oven so be sure to take that into consideration in how you serve them.

Lemony Goat Cheese and Chives Turnovers closeup with fork and in pieces

The turnovers are best hot out of the oven; however if you have leftover they will warm up nicely the next day. There is some loss of the freshness but they are still yummy!! The below picture is how they look the next day – they don’t have the “puff pastry” dimension any more but a few seconds in the microwave will heat them up nicely.

Lemony Goat Cheese and Chives Turnovers closeup on a small plate

This wonderful recipe was adapted from Fine Cooking

Lemony Goat Cheese and Chives Turnovers closeup

And now for the recipe – happy baking and more importantly… happy eating!!

Lemony Goat Cheese and Chives Turnovers on counter

Filling Ingredients:
4 oz. fresh goat cheese, at room temperature
1/4 cup thinly sliced fresh chives
1/4 cup minced sweet onion
Splash of lemon juice
Kosher salt and freshly ground black pepper

Pastry Ingredients:
Flour for dusting
1 sheet frozen puff pastry, thawed and room temperature
See the box for instructions

Topping Ingredients:
Melted butter if making ahead
Dried Chives or Dried Basil

Preheat oven to 400 degrees. Mix together the filling ingredients. For the pastry, flour a cutting board and with a rolling pin roll the puff pastry to about 12” by 12”. Cut into 9 pieces or the desired size. I like to fill them with about a teaspoon of filling near one of the ends. Then with your finger place some water around the dough edge and then fold over the side that does not have the filling. With a fork seal all sides of the dough. Repeat with the remaining dough pieces. Note: be sure the cutting board has enough flour to prevent the dough from sticking. The fork may need to be floured if it starts to stick when sealing the turnovers.

Place the turnovers on a lightly greased cookie sheet and shake on some dried chives or dried basil and bake for about 15-minutes. Check a few minutes early just in case they are done! The puff pastry dough can go from golden brown to being burnt rather quickly. The cheese will be hot when coming out of the oven so let them cool a bit.

I assembled them a couple of hours ahead of time before baking. I brushed on some melted butter, wrapped with plastic wrap and then placed in the refrigerator. I removed them from the refrigerator while the oven was preheating and placed them on the lightly greased cookie sheet.

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