Hicks House

From Builder Basic to Beautiful


Chicken Broccoli & Cheese Pockets

I’ve had a couple special requests for this recipe, as it’s one of the go-to staples in our house and I rave about it all the time. You may remember the variation I posted utilizing Thanksgiving leftovers. Way back then I alluded to the fact that we generally make ours with chicken and broccoli, so after much ado here it is.

Chicken Broccoli and Cheese Pockets | Hicks House


  • 1 Large Breast of Cooked Chicken (either cubed or shredded)
  • 4 ounces low fat cream cheese – softened
  • 1 cup shredded reduced fat Mexican cheese
  • 1/4 cup diced onion
  • One medium head of broccoli – diced (I only use the tops and toss the stems)
  • Ground Black Pepper – to your liking
  • One package of seamless crescent dough

Preheat oven to 350 degrees. Mix all of your ingredients with the exception of the dough and about 1/4 cup of shredded cheese in a bowl until well combined, ensuring a good coating of cream cheese over all of the ingredients.

Chicken Broccoli and Cheese Pockets | Hicks House

Cover a cookie sheet with aluminum foil and spray with cooking spray or a light coating of olive oil. Prepare your dough. Lay in the center of your cookie sheet and gently press out towards the edges with your fingers to elongate and thin the dough. Make sure you do not make any holes, if you accidentally rip the dough squish back together.

Once you have achieved a decent size, cut into two pieces down the middle. Portion your filling into each of your two halves and top with remaining cheese.

Chicken Broccoli and Cheese Pockets | Hicks House

Now fold it up like a Won-Ton – Ya know pinch all the edges together so the filling can’t squeak out. Ken and I each fold our own pockets, its always a competition as to whose is prettier and whose doesn’t crack open. Up to you whether you turn this into a cook-off or not – it may or may not make dinner prep more fun.

Bake for 15-20 minutes until golden brown.

Chicken Broccoli and Cheese Pockets | Hicks House

Then enjoy all the ooey gooey deliciousness that is the Pocket.

Chicken Broccoli and Cheese Pocket | Hicks House

One of the best things about this recipe is the versatility. You can literally put any kind of meat or veggie in here and its a great way to use up leftovers. Some varieties we’ve tried include:

      • Steak, Pepper and Onion
      • Buffalo Chicken with Blue Cheese
      • Chicken, Olive and Feta

Give it a shot and let me know what you think!
Hicks House



Grilled Avocado BLT

It’s been a little while since the last time I posted a recipe. When I first started this blog I never imagined I would post a single one, since my skills in the kitchen are quite limited. However once in awhile something is just too delicious not to share so I hope you enjoy reading the occasional food post as much as I like eating sharing them!

Luckily for me, Ken is more adept in the kitchen than I am and willing to indulge my sometimes odd food requests. Last weekend while in the grocery store pondering what to make for lunch we we’re staring a giant guacamole display in front of the meat counter (hello thick cut bacon) and the idea struck “what about avocado BLT’s?”

So with no other idea and the pains of hunger growing we decided to stop deliberating and just go with it. We purchased our avocado and headed home to assemble our sandwiches.

Once we started things slowly got out of control… “What if we grill the sandwiches rather than just toasting the bread – that would be yummy”… “If we’re going to grill it then we need cheese too – what’s a grilled sandwich without melted cheese”…

So that all led us eventually to this awesomeness:
Hicks House | Grilled Avocado BLT

Here it is step by step how we did it:


  • 4 slices of bread
  • butter or margarine to spread on 1 side of each slice of bread (or cooking spray if using a panini press)
  • 6 slices of bacon cooked
  • 1 tomato cut into slices
  • 2 slices of cheese (or 4 if you had mini slices like we did)
  • spinach or lettuce – enough to cover one slice of bread
  • avocado cut into thin slices

The first step is to prepare all your ingredients and cook your bacon. Spray your panini press or butter two slices of bread and place on a cold skillet.

Start layering your ingredients. We did it in this order: spinach – avocado – cheese (we used monterey jack) – bacon – tomato.
Hicks House | Grilled Avocado BLT

Hicks House | Grilled Avocado BLT

Hicks House | Grilled Avocado BLT

Hicks House | Grilled Avocado BLT

Hicks House | Grilled Avocado BLT

At this point we remembered we own a panini maker and were wondering why we always make these large stack sandwiches in a skillet… So we transferred it to the panini maker and topped with the final slices of bread.

If you are using a skillet top with your second bread slices and turn the heat to medium until browned (just like grilled cheese) then carefully flip without loosing all your fillings. (This is an art that Ken has mastered due to our perpetual forgetfulness that we own a panini maker) Continue cooking until the other side is browned.

If using a panini maker turn it on and press till browned and cheese is melty.

Hicks House | Grilled Avocado BLT


15 Minute Jambalaya

It’s TURKEY week! ¬†We’re hosting our first big family Thanksgiving and in preparation we’re trying to clean out the fridge to make room for all the apps, side dishes and of course the gigantic turkey that needs to stay in there until Thursday morning.

I apologize in advance for the lack of pictures – this was kind of an empty the fridge whim and I really wasn’t sure how it was going to turn out (I wasn’t too hopeful). We had leftover Italian chicken sausage from a second night of making Stuffed Acorn Squash (which I took pictures of the second time around – will update post) and shredded chicken which we make a batch of every week for salads and sandwiches.

Thinking of sausage and chicken together immediately had me thinking of jambalaya. I looked up a couple of recipes and they all had the entire process taking an hour plus. Not gonna happen on a Monday hunny. So we made it up as we went along and were pleasantly surprised – I thought it tasted just like jambalaya I’d had out that had been slow cooked.

15 minute jambalaya

15 minute jambalaya

Prep Time: 10 minutes (unless you’re a super chopper – I’m pretty slow)

Cook Time: 15 minutes


  • 1 shredded chicken breast
  • 2 links pre-cooked italian style chicken sausage (you could use pork sausage as well just make sure you cook it)
  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • 1/4 cup diced celery
  • 2 cloves diced garlic (if you’re using jarred minced garlic this is 2 teaspoons)
  • 1/4 cup medium heat salsa
  • 1 1/2 tablespoons McCormick Baja Cajun seasoning
  • 1 tablespoon olive oil
  • 1/2 package of 10 minute brown rice (we made a whole package of Uncle Ben’s and just used half)

Place the rice packet in a saucepan of water and bring to a boil – boil for 10 minutes according to the package directions.

Meanwhile chop your onions, celery and green pepper. Saute vegetables in tablespoon of olive oil over medium heat until cooked through – about 6-8 minutes. Add garlic cook an additional 2 minutes or so making sure the garlic does not burn. If the mixture looks to dry and all the oil is absorbed add a little bit of water to avoid burning (don’t worry it will cook off).

Add sausage and continue to cook until heated through. Add rice, chicken and cajun seasoning toss to combine cook for an additional 2-3 minutes to ensure the entire dish is hot and enjoy!

15 minute jambalaya

15 minute jambalaya

I think this would be really good with shrimp as well. You could either use it in place of the chicken or as a little something extra!