Recipe! Chicken and veggie pockets!

Today is a beautiful "autumn" day. The air is cool and crisp. My favorite season is fall. I love all the beautiful colors that will begin to show and explode onto our streets and lawns. Pumpkins, cranberries, mums and corn stalks will begin to pop up all over. The weather will turn crisp and cool... and of course Starbucks will begin selling there most delicious Pumpkin Lattes. I have a rule that although they began selling them in early September, I can not purchase one until the air tells me too!

Well, today feel like a beautiful autumn day. I decided that I would spend some time on Sunday preparing for the week ahead, and in preparation for the week, I will make several yummy, healthy foods for Clark so that he can be prepared to stay with Na- Na while I head to work..

Today I made Chicken and veggie pockets with mashed potatoes and butternut squash- sprinkled with cinnamon. Boy does this house smell delicious!

Chicken and Veggie Pockets ingredients:

1 TBSP Olive Oil

1 Leek, white and pale green parts only, thinly sliced, about 2/3C

2/3c fresh or frozen corn

1 1/4c finally chopped cooked chicken breast

1/2c shredded white cheddar cheese

Salt & pepper

2 sheets frozen puff pastry, thawed

All purpose flour for dusting

1 large egg, lightly beaten

In frying pan over medium heat, warm the olive oil. Add the leek and saute until soften, 5-8m. Add the corn and saute until tender, 2-3m longer. Remove from the heat and let the mixture cool, then stir in the chicken and cheese. Season with salt and pepper to taste.

- Unfold 1 sheet of the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 1/8". using a 3" round cookie cutter (I used one of my drinking glasses that has a wide mouth), cut out 8 rounds and arrange on baking sheet. Repeat with the second puff pastry.

I used a plastic cup to make the circle shapes.

- Place 1-2 TBSP of the chicken mixture on one half of each round. Brush the edges of the round with the beaten egg and fold the dough over the filling to make a crescent shaped pocket. Press on the edges to help them adhere, then crimp the edges with a fork to seal. Pierce the pockets in severa places with the fork. Brush the tops lightly with a little more of the beaten egg. Refrigerate for about 20m

 - Preheat the oven to 400 F. Transfer the pockets directly from the refrigerator to the oven and bake until puffed and golden, 16-18m. Let cool slightly then serve.

Store it - Wrap the cooled chicken pockets in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. thaw in refrigerator and re-heat in oven.

(Recipe from The baby and toddler cookbook: sectioon 12-18 months)

                                                                                                                                                                               Next I made a side dish of mashed potatoes and butternut squash and  sprinkled it with a touch of cinnamon. Clark really enjoys spices and such on his food. Cinnamon is a great spice that adds just enough to make the dish very appealing to him.