Saturday, January 28, 2012

Nutella-Mallow Pillow Pockets

Ingredients:

puff pastry, thawed

nutella

mini marshmallows

1 egg white, whisked with 1 Tablespoon water

sugar

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Directions:

Preheat oven to 350F

Cut pastry along seam

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cut pastry strip in half

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Spread a couple of Tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch boarder around edges

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Top each with mini marshmallows

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place a pastry square on top and pinch to seal

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Crimp edges firmly with the tines of a fork

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Brush with egg white wash then sprinkle with granulated sugar

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Bake for 22-25 minutes or until pastry is golden brown. Remove and let cool for 5 minutes

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Dig in!!

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Or cut into smaller squares to make mini ones for your munchkin

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Other fillings we tried:

peanut butter, bananas and chocolate chips

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nutella, chopped nuts and caramel sauce

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peanut butter and honey

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or even top it with some cookie icing to make a toaster strudel

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Tuesday, January 24, 2012

“Chick-Fila” Chicken Sandwich

Ingredients:

2 skinless, boneless chicken breasts

Kosher Salt and freshly ground pepper

1 teaspoon paprika

Peanut oil, for frying

1 large egg

1/2 cup nonfat milk

3/4 cup all purpose flour

1/4 cup whole wheat flour

1 Tablespoon malted milk powder

1 Tablespoon plus 1 teaspoon confectioners’ sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

1 sour pickle, cut into 8 slices, 1 teaspoon juice from jar

2 teaspoons white vinegar

4 soft hamburger buns

1 Tablespoon unsalted butter, softened

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Directions:

Cut the chicken breast in half horizontally to make 4 thin cutlets

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Place the cutlets between 2 pieces of heavy- duty plastic wrap

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and pound to 1/8th inch thick with a mallet or heavy skillet (or your fist)

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Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika

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Heat about 2 inches of peanut oil in a heavy bottomed pot over medium heat until a deep-fry thermometer registers 325 F

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**Remember when working with hot oil…. Safety First***

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Meanwhile whisk the egg, milk and 2 Tablespoons water in a dish

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Whisk both flours, the malted milk powder, confectioners’ sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in a separate dish

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Toss the pickle slices, juice and vinegar in a bowl and set aside

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Working in batches, dip the chicken in the egg mixture, turning to coat

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then dredge in the flour mixture and shake off any excess

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Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed.

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Drain on paper towels

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Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down

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Put 2 pickle slices on each bun bottom026

top with a piece of chicken

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cover with the bun tops

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Enjoy!!

 

Chicken Pot Pie Biscuits

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes

1 1/2 Tablespoons extra virgin olive oil

1/2 teaspoon thyme

3 cloves garlic, chopped

1/4 teaspoon black pepper

2 cups water

3 medium carrots peeled and diced into small pieces

6 ribs celery diced into small pieces

pearl onions, peeled

1 tub Knorr Homestyle stock – chicken

1 1/2 Tablespoon heavy or whipping cream

1 package biscuits

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Directions:

Clean and dice chicken into small bite size piecesDSCN0202

Marinate for 15 minutes in extra virgin olive oil, thyme, black pepper and garlic

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Boil water in a medium sauce panDSCN0216

While the water is waiting to boil peel and dice carrots, celery and onions

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Once the water has boiled add the vegetables and cook for approximately 5 minutesDSCN0224

While the Veggies are cooking go ahead and build a tower out of spices… you know just for funDSCN0203DSCN0204DSCN0205

Drain the vegetables

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reserve the vegetable stock

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Put the vegetable stock back in the pan and add 1 tub of the Chicken flavored Knorr homestyle stock.

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Once the stock is simmering add the cornstarch mixed with a little bit of water

Add cream

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chicken and vegetables

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cook until the chicken is no longer pink

while the chicken is cooking open up your canned biscuits

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Don’t be surprised when it “pops”

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roll them out and set them up in the muffin pan. Once the filling is done using a large spoon or ladle put the filling in the muffin tin

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seal the biscuit over the top

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Repeat until all the biscuits are filled and sealed

Bake according to the biscuit directions

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let cool for 5 minutes and serve

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