Phyllo dough fried figs and apples

This is a modified, Amy-made version of a similar recipe I found on-line a few weeks ago.

Ingredients:
phyllo dough, thawed and ready to use
dried figs, stems cut off
finely cubed fresh peeled apple
smoked mozzarella or provolone cheese, small thinnish pieces
brown sugar
melted butter (for spreading on phyllo dough layers)
oil (for frying)

1. Cut phyllo dough into squares - roughly 3x3 seemed to work but no need to bust out a ruler!
2. Pace small piece of cheese, about 1/8 - 1/4 tsp brown sugar and either a piece of dried fig or apple on top
3. Gently wrap phyllo dough around ingredients, adding 2 or 3 more phyllo dough layers
4. Heat oil in non-stick skillet over med-high heat and fry phyllo dough bundles 2min on each side until golden brown.

Tuscan Chicken with White Beans and Spinach

Howdy folks! Wow, I've been pretty slack about posting this year. In my defense, this has been one hell of a year.

Anyway, I'm updating now with yet another carnivorous delight. I realize how this blog has changed over time, and will document my fall from vegetarian to omnivore. I'm happy about this switch as is my GI system.

I went to the local farmers market and bought bacon to use in this dish and bought a local whole chicken raised in Winston Salem. While I am eating meat I make an effort to buy humanely raised and local (if possible) meat.

I served it with black rice and peas. If you have never tried black rice, I highly recommend it!

This dish is pretty easy to make and wonderful to eat. Enjoy!

Tuscan Chicken with White Beans and Spinach (from Cook.ing Light 2010)

1 roasting chicken (cut into 8 pieces)

1/4 tsp salt

1/4 tsp black pepper

3 slices center-cut bacon

1 cup chopped onion

2 cups or more torn spinach ( I used a 6 oz. bag)

1/2 tsp fresh chopped rosemary

2 (16 oz) cans cannellini or other white beans, rinsed and drained

1 (14.5) oz can diced tomatoes, undrained

1. Pre-heat oven to 350

2. If cutting up your own whole chicken: Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breasts halves, 2 drumsticks, 2 thighs and 2 wings. Season with a little salt and pepper. (I had the butcher cut up the chicken for me)

3. Cook bacon in a 12-inch oven proof skillet over med-high heat until crisp. Remove bacon from pan. Chop and set aside.

4. Add chicken pieces to reserved drippings in the pan. Cook 2 minutes on each side until browned. Remove chicken from pan. Set aside.

5. Add onion and sprinkle of salt to pan. Reduce heat to medium, and cook 5 minutes until onion begins to brown. Stir in bacon, spinach, rosemary, beans and tomatoes. Remove from heat.

6. Arrange chicken pieces on top. Back at 350, uncovered for 40 minutes. Discard skin before serving.

YUMMY!!!