thisismymonkey replied to your photo: “Chicken puffs, sauteed Brussels sprouts and grapes on the side.”:Tell me about these chicken puffs.
Chicken puffs! A more recent discovery of mine, or, really, a new iteration of an old favorite that I grew up calling chicken roll-ups. But I think chicken puffs is a much cuter name. And chicken roll-ups go into the oven in a casserole dish with cream of mushroom mixture on them, so these are easier, cleaner, and probably a little better for you.
- Crescent rolls (I buy the garlic and herbs ones, because have you met me), about a cup of cooked chicken, in small pieces (I cook my own but rotisserie would prob be delicious too), 1/2 C lite cream cheese, caramelized chopped shallots and garlic (1-3 cloves). That’s seriously it.
- Cook your chicken and caramelize your shallots and garlic, mix them all up with room temp cream cheese (more or less depending on how much home cooking you’re feeling like).
- Roll out your crescent rolls, then dollop the chicken mixture into them and roll back up, making sure to crease the corners so none of the mixture can escape.
- Cook for 12-15 min at 350 in the oven on a flat pan, or until golden brown.
That’s it! I usually eat one or two at a meal, along with whatever side. Let’s be real, it’s usually kale and/or Brussels sprouts, because I’m a monster.
Yes, I will be making these.
For quichelotta but posting not replying because it’s one of the most delicious and easiest things I make and I want to spread the wealth.
Roasted Corn Salsa
1 bag of frozen corn
1 small red onion
A lot of cilantro
Salt, black pepper, cumin, paprika
(If you have cherry or grape tomatoes great, but I usually only add this in summer.)
Char the jalapeño right on the burner till it’s black all over. Put it in a covered dish for about 10 minutes to steam and then rinse under cold water and rub off all the blackened skin.
Pre-heat your oven to 375F while this is happening and empty the corn into a colander and run under water till defrosted
Finely mince the pepper and the red onion
(I take out the seeds and guts and it’s still PLENTY picante so fair warning)
Once the oven is hot spread the corn on a cookie sheet and give it a good rub with olive oil, salt, pepper, cumin, paprika
Roast for about 15-20 mins or till the kitchen starts to smell like popcorn
Combine in a bowl with the minced pepper and onion, the juice of one lime, and a fuck ton of minced cilantro (stems and all) and a bit more olive oil
If I’m serving it at night I make it that morning and just cover it and let it sit
If you have tomato it makes a nice addition but it’s not required
This is a great omelette filling, quesadilla filling, whatever
I make it for taco night
SO other than almost burning my kitchen down the chili seems to be coming along? It’s taking its sweet ass time thickening up but that’s partly because I’m impatient — I’m sure if I had a few hours to toss it in the slow cooker I’d be set, but I don’t, so I’m just cooking it uncovered to TRY to reduce it down.
This is not chili by the standards of any Texan I know and love, and it’s not trying to be. I kinda cribbed together a few recipes with vague memories of watching my mom make it, plus my own twists.
- 2 15oz cans cannelini beans, rinsed and drained what the hell is that goo in canned beans anyway it’s super gross, like bean snot
- 3 cups chicken broth/stock/whatever, I used low sodium though
- About 1 lb chicken, I just got a few breasts; whatever cut you use, use it whole
- 1 medium onion
- At least 6 cloves of garlic come the fuck on it’s garlic
- 2 jalapenos, seeds in motherfuckers who do you think I am (this made it the kind of hot where you can probably serve it to people who don’t do spicy without offending the people who do — insert more peppers here if you like spicy)
- Black pepper
- (I have never measured spices in my life, just eyeball it, lots of cumin though, no really, more cumin than that)
- Optional spices I added because I thought they sounded good: smoked paprika, ancho chili powder, red pepper, a bit of allspice
1. Sear your chicken breasts a bit on both sides in the bottom of a big pot.
2. Add diced onion/garlic/jalapeno, let it all saute and get soft and shit
3. In a separate bowl, mash about half your beans with a decent glug of your chicken broth.
4. Deglaze with a bit more of your chicken broth, scrape up all those yummy bits.
5. Add the rest of your broth. Add beans both whole and mashed.
6. Fuck around with spices. At some point when it’s mostly cooked, pull out your chicken breasts and shred them with two forks and put them back in.
7. Simmer until it turns into chili. Serve with sour cream or plain yogurt, and lots of cheese.
spicy crab & leek pasta(serves 4, depending on how hungry you are)*
cribbed/adjusted from mark bittman’s how to cook everything, which is a staple of my cooking life and i love it. i basically combined two recipes because why not add seafood to your leeks, and so this recipe is sort of an approximation of sorts — adjust as you want, but you can’t go wrong with these basics.
- freshly ground black pepper
- 6 tbs olive oil or butter
- 6 cloves of garlic, lightly crushed (i always use a ton of garlic though, so you can dial this back to two if that isn’t your thing)
- 2-3 dried red chiles or red pepper flakes to taste
- 3 large or 4 medium leeks, washed and chopped (easiest way to wash to make sure you actually get them clean is to chop off the root, slice it in half almost all the way to the bottom, and then submerge it in water and fan out the leaves)
- 1 lb spaghetti or other long pasta
- 1/2 cup chopped parsley leaves (optional)
- 1/2 red bell pepper or 1 tomato chopped (optional)
- 8 ounces crabmeat, or more to taste (i buy it pre-steamed at whole foods for ease’s sake)
- bring a large pot of salted water to boil; cook the pasta whenever it gets going.
- put half of the oil or butter in a large skillet over medium-high heat (i use a wok because that’s what i have, but yk). when the oil is hot or the butter is melted, add the garlic and chiles and cook, stirring occasionally, until the garlic browns (approx 2 mins). at this point you can remove the chiles if you’d like a slightly milder flavour, and the same goes for the garlic. i leave both in because bring it on
- add the leeks and cook, stirring occasionally, until softened, about 10 minutes. add the bell pepper/tomato if you’re using it, and lower the heat; continue to cook, stirring once in a while, until the leeks caramelize (approx 5 mins).
- add the crab meat, and stir it in a few times. turn off the heat after a minute or so (the crab doesn’t take long to sink in).
- when the pasta is done, reserve a cup of the cooking water, then drain it and toss it in your leek-crab sauce with the rest of the oil or butter and some freshly ground black pepper. if it’s not gelling well, add a bit of the cooking water; finish by stirring in as much of the parsley as you like.
*donutbagel didn’t technically ask for this recipe, but i like it so much that i want other people to make it too so more people can enjoy the easy deliciousness of this meal.