Originally Posted by wife&mommy
Melissel - Do you have a recipe for the turkey cheese broccoli pockets? Those sound great. And the cheesey biscuits? I guess I want cheese, too!
Our meals this week are on the go becuase we are going out of town but I am taking stuff with us. Just some of our favorites that are easy and able to be in the fridge for a while. Tonight is leftovers and then the rest of the week we will probably eat out for lunch and have what I brought in the hotel for dinner, which will be red beans & rice w/ veggies, ham & pineapple couscous, and chicken pasta salad. Lots of fruit I'm bringing too since that is easy. I'm also bringing muffins for breakfasts.
As a matter of fact, I do! I'll have to come back with the biscuit dough recipe though--it's on my old computer. I haven't tried the turkey cheese pockets yet, but they sound yummy and easily adaptable to other items. They're a Kraft Food & Family recipe that I've genericized.
Turkey Cheese Pockets
Prep Time: 15 min
Total Time: 27 min
Makes: 10 servings, one piece each
2 oz. (1/4 of 8-oz. pkg.) cream cheese, softened
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
4 slices smoked turkey breast, finely chopped
1/4 cup shredded mozzarella cheese
1 can (7.5 oz) refrigerated biscuits (10 biscuits) (I'M USING THE CHEESY BISCUIT DOUGH)
PREHEAT oven to 400°F. Mix cream cheese, dressing and mustard in small bowl until well blended. Add turkey and cheese; mix well. Set aside.
PRESS or roll out each biscuit to 3-1/2-inch circle; top evenly with cream cheese mixture. Fold each in half to enclose filling. Firmly press edges of dough together to seal. Place on baking sheet.
BAKE 10 to 12 min. or until lightly browned. Serve warm.
Prepare as directed, using cubed ham and shredded cheddar cheese.
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
Stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.
It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.
Bake at 450 for 10 minutes or until lightly browned.
NOTES: This is actually a recipe for a biscuit crust for my chicken pot pie--I just happen to like it for biscuits too. It may not be the best recipe out there, but it's the one I use
I usually go a tad heavy on the buttermilk to make them a bit fluffier. Tonight I made them entirely with white whole wheat flour, so I'll have to update on how they came out.