Chicken Pillows

I was looking at some other food blogs recently and one of them was called Real Mom Kitchen. She had a recipe on her blog called Chicken Pillows and I had some leftover chicken, so I thought I'd try it. Of course, never being one to follow a recipe as it was written, this is my version.

If you would like to see the original post from Real Mom Kitchen click the link for
Chicken Pillows. Laura has some really wonderful recipes on her blog so be sure to check if out when you get the chance.

This was a great way to use up the leftover chicken. Sort of a cross between a chicken pot pie and a chicken croquette. I loved the sauce. I think if I make them again, I might use the regular size crescent rolls and make them a little smaller. I had enough filling left over to have done one more pillow, but the jumbo crescent rolls only come 6 to a package, so you can only get 3 instead of four pillows.

Here is my version of Laura's Chicken Pillows

2-3 cups chicken, cooked and cubed or shredded
1 (8 ounce) package of cream cheese, softened
2 -3 scallions, sliced thinly
1 (4 ounce) can chopped mushrooms
1 red onion, peeled and thinly sliced
4 tablespoons butter, softened
¼ teaspoon salt
1 teaspoon garlic salt
Dash of pepper
¼ teaspoon Mrs. Dash
¼ cup milk
1 cans of crescent rolls (I used the new Premium size)
½ cup Bread crumbs
¾ cup Panko Crumbs
¼ cup grated cheese
1 stick melted butter


Melt two tablespoons of butter in a frying pan. Add the red onions and sauté a few minutes until soft; add the scallions and mushrooms. Sauté for a few more minutes until nicely caramelized. Add in the other 2 tablespoons of butter and let it melt.

In large bowl, mix together cream cheese and the milk with a fork. Add vegetable mix, additional salt, and pepper to taste. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Brush the top of each pillow with melted butter and then Panko/Breadcrumb mix, butter side down. Brush the other side and dip it into Panko/Breadcrumb mix. Place on baking sheet that has been Sprayed with PAM. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon seasoned salt
¼ teaspoon Mrs. Dash
1 tablespoon mayonnaise

Milk (about ½ of the empty soup can)

¼-1/2 teaspoon garlic salt
Freshly ground black Pepper

Combine ingredients in sauce pan and cook over medium heat, gently bring to a boil and lower to a simmer until heated thoroughly.

Here is what you will need for the recipe:

Laura's chicken Pillows:
2-3 cups chicken, cooked and cubed or shredded
1 (8 ounce) package of cream cheese, softened
2 -3 scallions, sliced thinly
1 (4 ounce) can chopped mushrooms
1 red onion, peeled and thinly sliced
4 tablespoons butter, softened
¼ teaspoon salt
1 teaspoon garlic salt
Dash of pepper
¼ teaspoon Mrs. Dash
¼ cup milk
1 cans of crescent rolls (I used the new Premium size)
½ cup Bread crumbs
¾ cup Panko Crumbs
¼ cup grated cheese
1 stick melted butter


Melt two tablespoons of butter in a frying pan. Add the red onions and sauté a few minutes until soft; add the scallions and mushrooms. Sauté for a few more minutes until nicely caramelized. Add in the other 2 tablespoons of butter and let it melt.

In large bowl, mix together cream cheese and the milk with a fork. Add vegetable mix, additional salt, and pepper to taste. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Brush the top of each pillow with melted butter and then Panko/Breadcrumb mix, butter side down. Brush the other side and dip it into Panko/Breadcrumb mix. Place on baking sheet that has been Sprayed with PAM. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon seasoned salt
¼ teaspoon Mrs. Dash
1 tablespoon mayonnaise

Milk (about ½ of the empty soup can)

¼-1/2 teaspoon garlic salt
Freshly ground black Pepper

Combine ingredients in sauce pan and cook over medium heat, gently bring to a boil and lower to a simmer until heated thoroughly.

Just a Reminder

I just wanted to let everyone know that I am not gone forever, just a little while to get some things done, and regroup some things on the blog. Many of you have e-mailed me and said you will miss me (awww, thank you), but I am not going away, just taking a small break...be back soon!

Elise

A Quick Note

To all of my wonderful friends and followers,

I just wanted to let you know that I am taking a little vacation from blogging for awhile. I need a spring cleaning of the brain so to speak. There is a lot going on in my life right now, and I want to continue to do the blog in the same format, but unfortunately, it is consuming a lot of my time. I will continue to post periodically, but not on a daily basis for awhile. I have lots of recipes to bring you, but the format I am using now is very time consuming.

I will be attending the Fancy Food Show at the end of June and hope to bring you lots of news and new product information from there.

I didn't want any of you to wonder what happened, but I need to focus on life for a little while, things like cleaning out my closets, planning an event of two, just some day to day things I was running out of time to do.

Please check back periodically!

Not the Earl of Sandwich - but a Sandwich Contest

The warm weather is on its way, and along with that comes picnic season, boating season, family day trips, and included in all those activities, is the picnic lunch. Most of us pack some type of sandwich in our picnic lunches, along with several other types of goodies. Now comes a chance for you to shine and tell the world what your favorite sandwich is.

One of my publicist friends just let me know that the Mezzetta Company, based in Napa Valley is running a contest for a fantastic sandwich recipe. The sandwich can be a cold sandwich, a hot sandwich, or a vegetarian sandwich.

The Mezzettas are offering $25,000 and a trip to Napa Valley as the grand prize - not too shabby to create a fabulous sandwich!

Entries for the contest will be accepted starting this Monday and running through Labor Day.
The Mezzettas are known for their pepper and olive products among a whole host of other goodies. You should check out their website for some great recipes at Mezzetta.

To find out the specifics of the contest, here is the direct link. Please read the rules carefully as you must include two or more of the wonderful products that Mezzetta produces in your sandwiches (specialty peppers, olives or other gourmet foods are among your choices).

Just so you have some idea of what they are looking for, here is last year's grand prize winner...


Spanish Style Grilled Cheese Sandwich
Edwina Gadsby

Recipe Category: Hot
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4



Ingredients:

8 (1/2-inch-thick) slices peasant bread or other artisan bread
3 cups shredded Manchego cheese
3 ounces thinly sliced Serrano ham or prosciutto

Smoky Paprika Roasted Pepper & Tomato Topping:

1 tablespoon sherry vinegar
1 teaspoon smoked paprika
3 to 4 tablespoons Mezzetta Extra Virgin Olive Oil - divided
1 tablespoon Mezzetta Crushed Garlic
1 cup Mezzetta Roasted Red Pepper Strips
1 cup Mezzetta Sun-Dried Tomatoes in Olive Oil
3 tablespoons chopped flat-leaf parsley or cilantro

Directions:

For Topping: Whisk together vinegar, paprika, 1 tablespoon Mezzetta Extra Virgin Olive Oil, and Mezzetta Crushed Garlic in bowl. Add Mezzetta Roasted Red Pepper Strips, Mezzetta Sun-Dried Tomatoes, and parsley (or cilantro); tossing to coat.

For Sandwiches: Sprinkle 4 slices of bread with half the cheese. Top with Smoky Paprika Roasted Pepper & Tomato Topping and ham. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.

Brush sandwiches with remaining Mezzetta Extra Virgin Olive Oil and heat in a panini press or skillet until lightly browned on both sides and cheese has melted. Serve hot.

Makes 4 sandwiches

So dig out your creative chef's hat, start making those sandwiches and perhaps, this will be your year to shine!

Banana Bread

My kids love Banana Bread, always have, always will. It is one of their most requested things for me to make when they come home. They always want to take some home with them. This is a really easy recipe to make. You can make it in two large loaf pans, but I always use mini loaf pans and the recipe yields about 6-7 mini loaves.

BANANA BREAD FEINER
Elise Feiner

½ cup vegetable oil (Wesson®)
1 cup sugar
2 eggs, slightly beaten
3 ripe bananas, mashed with a fork
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
½ teaspoon vanilla extract
1 (6 or 12 ounce) bag miniature chocolate chips, depending on your preference
½ cup chopped nuts (optional)

Preheat the oven to 350° F. Beat oil and sugar together with a hand mixer or KitchenAid stand mixer (or whatever brand you use), until well combined. Add eggs and mashed banana pulp and beat well. Sift together the flour, baking soda, baking powder and salt. Add sifted dry ingredients, milk, and vanilla. Mix well and stir in chocolate chips, and nuts if desired. Pour into mini loaf pans or a large loaf pan which has been greased and floured. Bake at 350° for about 20 to 25 minutes for the mini loaves and 60 minutes for the large loaf. Cool well. Serves 6 normal people or one to two growing Feiner Boys! Use leftover slices for French Toast.

This is what you will need for the recipe:

½ cup vegetable oil (Wesson®)
1 cup sugar
2 eggs, slightly beaten
3 ripe bananas, mashed with a fork
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
½ teaspoon vanilla extract
1 (6 or 12 ounce) bag miniature chocolate chips, depending on your preference
½ cup chopped nuts (optional)

As always, let's get the prep work out of the way...

Preheat the oven to 350° F.


Spray your loaf pans with PAM or other non stick spray



Your bananas should be fairly brown (this makes them sweet)


Peel the bananas


Mash the bananas with a fork

Sift together your dry ingredients
(I like to use a paper dish so I can easily
fold it to insert it into the stand mixer's bowl.)

Measure out your flour and put it in a paper plate
or whatever you want to use - add the baking soda


Baking powder

and salt

Mix until well blended - I use a spoon
After you mix it together, set it aside

Beat your eggs and set aside (I forgot to do this )

Put the oil and sugar together into a mixing bowl


Beat oil and sugar together with a hand mixer or
KitchenAid stand mixer (or whatever brand you use),
until well combined.

Add the eggs (I just added them and forgot to beat them -
Beat them slightly first)


and mashed banana pulp and beat well.




Add sifted dry ingredients,
(see how easy it is with the paper dish)



Beat well

until well blended


add the milk,


and vanilla (I always use Mexican Vanilla, there is a link
at the bottom of the blog to purchase it.)

Mix well

until all combined


and stir in chocolate chips, and nuts if desired.



Pour (I use a gravy ladle) into mini loaf pans
or a large loaf pan which has been greased.

Bake in the preheated 350° for about
20 to 25 minutes for the mini loaves and
60 minutes for the large loaf.

Test for doneness by either pressing
lightly with your finger
(cake should spring back)
or
inserting s cake tester
(I use a bamboo skewer- I always have a pack of these handy)
and making sure it comes out clean and dry



Let cool in the pans for a few minutes


Cool well on wire racks.


Serves 6 normal people or one to two growing Feiner Boys!
Use leftover slices for French Toast (but don't count on leftovers, :)
These freeze very well.

It's Simply Scampi, Simply Delicious!

My friend Anne Murch-Gutierrez is simply the best cook... She has sent me so many recipes that I wish I had nothing better to do than cook, and of course eat! Fortunately, I have been able to make a few of her wonderful recipes (and hope to make many more) which I have posted here on the blog.

Recently, she sent me her Shrimp Scampi, which was so incredibly delicious, that I had to post it here so you can all try it!

Shrimp Scampi on Wheat Capellini
Anne Murch-Gutierrez

½ cup Olive oil
6 tablespoons Whipped butter
¾ cup Chicken stock
6 to 7 large garlic cloves - peeled, diced and minced
1 large shallot - peeled and diced
2 tablespoons minced fresh Italian oregano
½ cup Italian parsley minced
6 to 7 Basil leaves rolled and chiffonade (thinly sliced)
10 - 12 sliced button mushrooms
1 pound raw medium-sized shrimp peeled, deveined and butterflied
1 teaspoon Lemon Garlic Garni
1 teaspoon Mc Cormick’s Montreal Steak Seasoning
½ teaspoon crushed red pepper flakes
Shredded Parmesan, Romano and Asiago Cheeses
1 box wheat Capellini spaghetti
½ teaspoon dried minced garlic
Sea salt

In a 12” pan pour in the olive oil. The oil should completely cover the bottom of the pan. Heat on low heat. Add the minced garlic and shallots, and allow to cook until translucent. Now add the whipped butter, mushrooms, chicken stock, oregano, parsley, Lemon Garlic Garni, Mc Cormick’s Montreal Steak Seasoning, and crushed red pepper flakes; allow to simmer. This will reduce - then add shrimp. When the shrimp turns opaque it is done. This will happen very quickly. Turn heat off and sprinkle with basil.

Preparing the spaghetti can be done while preparing the scampi.

In a large pot add a large amount of water top with a small amount of olive oil and ½ teaspoon of minced garlic. Bring the water to a boil. When water is boiling then add sea salt and the spaghetti. Cook about 6 to 7 minutes until al dente. Use tongs to lift out most of the spaghetti (about 3/4ths) and drain the rest.

This is what you will need for the recipe (note, Anne used fresh herbs, but she is in a far warmer climate than I am, so I was forced to use dry herbs (use about 1/3rd the amount if using dried herbs - use fresh if you can.)



Shrimp Scampi on Wheat Capellini

½ cup Olive oil
6 tablespoons Whipped butter
¾ cup Chicken stock
6 to 7 large garlic cloves - peeled, diced and minced
1 large shallot - peeled and diced
2 tablespoons minced fresh Italian oregano
½ cup Italian parsley minced
6 to 7 Basil leaves rolled and chiffonade
10 - 12 sliced button mushrooms
1 pound raw medium-sized shrimp peeled, deveined and butterfly
1 teaspoon Lemon Garlic Garni
1 teaspoon Mc Cormick’s Montreal Steak Seasoning
½ teaspoon crushed red pepper flakes
Shredded Parmesan, Romano and Asiago Cheese
1 box wheat Capellini spaghetti
½ teaspoon dried minced garlic
Sea salt

I like to prep everything first to make assembly easier

Measure out the chicken broth

Measure out the butter

and set aside

Get your garlic ready
(I'm lazy and buy peeled garlic)

and crush it

and set aside


(Chop your spices if you are using fresh or
measure out your spices)

Wash your fresh herbs


Parsley

Chop the parsley (I used a scissor - I told you I am lazy!)



Oregano


Basil


Measure out your dried garlic (I didn't have minced
so I just crumbled the dried garlic I had)

Peel your shallot and chop
(I thought I had some shallots but didn't so I
used an onion and it tasted great)
Chop your onion -
slice in one direction and then



turn the opposite way and slice again
set the chopped onion aside

Butterfly your shrimp by cutting a tiny slit in the end opposite the tail
(buy your shrimp with the tail on, but deveined - if they are
not deveined, gently remove the black vein from the back of the shrimp)


If you didn't buy pre-sliced mushrooms,
slice them now (lazy me bought pre-sliced)

Now that everything has been prepped, you are ready to began
making the scampi - Put the water up to boil and while it comes to a
boil and the spaghetti is cooking, you can prepare the shrimp.

Preparing the spaghetti can be done while preparing the scampi.

Fill a large pot with water


add kosher salt (I ran out)


and bring to a boil (I went a little out of order
due to force of habit)


top with a small amount of olive oil

and ½ teaspoon of minced garlic bring to a boil.


When water is boiling then add
the spaghetti. Cook about 6 to 7 minutes until al dente.

found the sea salt, so I added a tiny pinch since I
had already salted the water



In a 12” pan pour in the olive oil.


The oil should completely cover the bottom of the pan.
Heat on low heat.

Add the minced garlic
and shallots, (I added the onions)

and allow to cook until translucent.

Now add the whipped butter,
mushrooms,


chicken stock,


oregano, (I added the dried basil here,
but if you have fresh, add it at the end)


Lemon Garlic Garni,
(Anne sent me these spices,
they are available from Garlic Festival)


Mc Cormick’s Montreal Steak Seasoning,

fresh parsley


and crushed red pepper flakes; allow to simmer.

This will reduce - then add shrimp.

Don't forget to stir and check your spaghetti


When the shrimp turns opaque (and pink) it is done.

This will happen very quickly.
Turn heat off and sprinkle with basil (if you haven't already added it.)

I didn't drain the spaghetti at first, I just lifted
it out with tongs, because you need a little of the water
anytime you have an oil based sauce

Place the spaghetti on a serving platter

then drain any remaining spaghetti into a
colander


add remaining spaghetti to the platter

Place the scampi mix on top of the spaghetti

Mix very gently


Place on individual dinner plates
Sprinnkle with grating cheese if desired

watch everyone in your house enjoy it
the way Marc did !