Mediterranean Chicken (Real Simple magazine)

4 5- to 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbled Feta
4 tablespoons black-olive tapenade or paste
4 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought fresh salsa
1 5-ounce package baby spinach
1 large lemon
4 tablespoons capers packed in liquid (optional)

Heat oven to 375F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.

In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket.
In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown.
Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes.

When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through.

Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.

I like these made with Italian sausage. Nice and quick appetizer.

SAUSAGE BITES (Pepperidge Farm)

1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 pound bulk pork sausage *

Heat the oven to 400F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x9-inch rectangle. Cut lengthwise into 3 (3-inch) strips.

Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 cylinder on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, cut-side down, onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

*You can substitute Italian sausage with casings removed. These can be frozen on a cookie sheet (unbaked), then bagged to use when you need them.

Made this Christmas and everyone enjoyed!

Crockpot sausage dip

8 oz cream cheese
- 1 can tomatoes and green chies (aka Rotel), drained
- 1 lb breakfast sausage, browned and drained

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Instructions

Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and add it. Cover and cook on low for about 90 minutes, or on high for 45 minutes. Stir well and eat with tortilla chips.

Luckygardnr, that dip sounds good. Of course, I had to google Sriracha and found it's a hot Thai sauce. I know some BIL's that would LOVE it!

Here's a pic of the sriracha sauce. A little goes a long way but it's so good! Much better than Tabasco, which gives heat but no flavour.