Sunday, March 2, 2014

A dandelion skirt set

We are getting together with Mr Cassie's family. The first time that all of us and his siblings and their families will be together in almost 5 years. We had a family picture taken that last time and we are planning on it again. We are all from the Chicago area and the Chicago sports teams seem to be important to everyone (everyone except me, I hate all sports) so the Bears colors/theme was chosen for our picture.

Cream Cheese and Spinach Stuffed Chicken Wrapped with Bacon.

Cream Cheese and spinach stuffed Chicken wrapped with bacon.


 This one was pretty easy.

1 package of cream cheese softened.
4 chicken breasts cut in half (to make them thinner)
8 or 16 slices of bacon (I used 8 but if you want two for each piece of chicken) cooked halfway (so they are still bendy).
1/2 a bag of spinach
2 T. butter
red pepper flakes
garlic powder
onion powder

Heat oven to 375. Cook bacon half way on stove top in big pan that can go in the oven later. Remove to a plate. Drain bacon drippings.

Put butter in the pan and soften under med. heat. Add some garlic powder, onion powder, red pepper flakes, pepper to the butter. Once all hot and melted add the fresh spinach. Stir and flip and turn the spinach until it has wilted. Set aside to cool.

In a bowl add the package of cream cheese. Pepper, paprika, red pepper flakes, garlic, onion powder (could use green onions, I didn't have any), parsley and mix together. Add the cooled spinach and mix in. Put the bowl in the fridge to chill while you prep the chicken.

Pound out the 8 thin pieces of chicken until they are 1/4" thick. Use salt and pepper and paprika on the chicken. Put a spoonful of the cream cheese mix at one end of the chicken. Roll up, add some pepper and paprika then wrap one or two slices around the chicken and hold in place with a toothpick. Put the chicken in the pan you cooked the bacon in.

Put pan in oven and cook for 30 minutes.