Jamaican Chicken and Spinach Patties

Based on this recipe from Food.com, we made these tasty chicken patties. We had originally planned on using beef, but somehow forgot to get that when we went shopping (could it have been the kids fighting over who got to push the grocery cart?). The chicken and spinach worked well together and these were quite yummy. Took about an hour and a half start to finish (including the mid-course redirection to using chicken).

PASTRYJamaican Chicken and Spinach Patties

  • 2 cups flour
  • 1 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 cup unsalted butter
  • 1/3 cup water
  • 1 egg to pain on top of filled patties


  • 1 T olive oil
  • 4 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1.5 lbs Chicken cut into bite sized pieces
  • 1 T curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp ground black pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup chicken stock
  • 1 package frozen chopped spinach, thawed, but not drained



  1. Heat oil in skillet over medium heat.
  2. Add onions and cook for 10 minutes stirring occasionally until soft and translucent.
  3. Add garlic, cook 2 minutes.
  4. Add chicken, curry, cumin, and pepper.
  5. Cook until cooked through.
  6. Stir in stock, breadcrumbs and spinach.
  7. Simmer until liquid is absorbed. (aprox.10 minutes).


  1. In a large bowl, combine flour, turmeric, curry, and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water until mixture forms a ball.
  4. Shape dough into a log, and cut into 10 equal sections.
  5. Roll each section into a circle (approximately 1/8 inch thick).
  6. Spoon equal amounts of filling into each pastry circle.
  7. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg.
  8. Cook for 25- 30 minutes at 375˚

Fettuccine with Chicken and bell pepper cream sauce

I found this recipe on FamilyOven.com. Seemed like a good use for some leftover chicken breasts, plus peppers and fettuccine are on sale this week. Came out quite good.

Since the chicken was already cooked, I just chopped it up and added it in the end. We also used real cream instead of the fat free stuff!

Moroccan grilled chick with chickpea barley salad

These recipes came from Simply Recipes, and were easy and delicious! Moroccan grilled chicken and chickpea barley salad.

I love the tender juiciness of chicken that marinates in yogurt sauces! And as the recipe says, it’s easy to mix up before work and throw it on the grill when you get home.

Our youngest had a great time mixing up the ras el hanout for the salad…loved all the measuring and making something his parents had never had before!

Lemony Chicken

Last night we made the Lemony-Chicken with Potatoes and Beans from Dinner a Love Story.

We had some purple potatoes left from another night and used those. Mom and Dad say the only problem with the recipe is that we didn’t have any leftovers! Kids thought the veggies were too lemony. Can’t please everyone…Maybe next time only put lemon slices in half of the dish and give the kids veggies from the other half.