Creamy Chicken Puffs

Creamy Chicken Puffs

Ingredients:

  • 2 lbs chicken breasts, cubed 

  • 4 sheets of puff pastry, thawed (for GF, see note below)

  • Garlic Herb Spread (see notes below)

  • 1 egg, beaten (this is the egg wash)

  • 1 tsp Worcestershire sauce

  • 1/2 tsp black pepper

  • 1/2 tsp salt 

(Suggested blends:Shepherd Herb Mix and Montreal Seasoning)

Instructions: 

  1. Preheat oven to 420℉. 

  2. Make the Garlic Herb Spread per the instructions below. 

  3. Mix cubed chicken with Worcestershire, black pepper, and salt. 

  4. Cut puff pastry sheets into quarters so you have 16 squares total. 

  5. Mix chicken with the Garlic Herb Spread. 

  6. Evenly distribute the chicken mixture to the center of each puff pastry square, taking care to avoid the edges. 

  7. Wet the edges of each square, one at a time. Take the corners and fold them together overtop of the chicken. Pinch the edges together, it will look slightly like a square dumpling. Then take each corner and gently fold those into the center and pinch together to create a ball. 

  8. Place each ball a few inches apart on a baking sheet (they will double or triple in size). 

  9. Brush each ball with the egg wash.

  10. Bake for 20-25 minutes until the tops are golden brown and crispy. 

  11. Let cool and serve. Enjoy! 

Notes:

1. Follow the recipe for the Garlic Herb Spread with these modifications: 

2. This recipe can be halved for a smaller amount. Use only half of the Garlic Herb Spread if so. 

3. For a gluten free version, just add the chicken and garlic spread mixture to a 9x9 baking dish and bake. Top with Parmesan or your favorite cheese. 

Chicken and Waffles

Chicken and Waffles

Ingredients:

For the waffles:

  • 2 C Flour (for GF, use and all-purpose GF replacement)

  • 3/4 C Sugar

  • 3 1/2 tsp Baking powder 

  • 2 Eggs, yolks separated

  • 1 1/2 C Milk

  • 1 C Butter, melted

  • 1 tsp Vanilla

  • 1 tsp Teeny Tiny Spice blend of choice

For the chicken:

  • Oil for frying (we used lard)

  • 1/2 lb Pecans, finely chopped

  • 2 C Flour (for GF, use an all-purpose GF replacement)

  • 4 Chicken breasts, sliced in half

  • 3 Eggs, beaten

  • 3 tbs Milk

  • Salt to taste

  • 2 tbs Teeny Tiny Spice blend of choice

For the pimiento cheese:

  • 2 C Shredded Cheddar cheese

  • 8 oz Cream cheese

  • 1/2 C Mayonnaise

  • 4 oz Pimientos, diced and drained

  • 1 Jalapeno pepper, minced

  • 1/4 tsp Garlic powder

  • 1/4 tsp Onion powder

  • Salt to taste

  • 2 tsp Teeny Tiny Spice blend of choice

(Suggested blends: Garam Masala or Chocolate Chili for the waffles, Seaside or Harissa for the chicken and pimiento cheese).

Instructions:

For the waffles:

  1. Combine flour, sugar, baking powder, and spice in a bowl.

  2. Separate egg white and yolks in separate bowls. Whip egg whites to stiff peaks. 

  3. Add milk, butter, and vanilla to the egg yolks and mix. 

  4. Add dry ingredients to the wet ingredients and stir until combined. 

  5. Fold egg whites into batter. 

  6. Bake in a waffle maker. 

  7. Serve with chicken.

For the chicken:

  1. Heat oil to temperature. 

  2. Add pecans, spice, flour, and salt to a bowl and mix. 

  3. Combine eggs and milk in a separate bowl. 

  4. Bread the chicken by placing it in the flour mixture, then place it in the egg mixture, then place it back in the flour mixture. 

  5. Fry chicken in oil until golden brown and temperature is above 165 degrees. 

  6. Serve with waffles and pimiento cheese.

For the pimiento cheese:

  1. Combine all ingredients in a large bowl. 

  2. Store in the refrigerator for 30 minutes to an hour to chill. 

  3. Serve with chicken.