Friday, January 21, 2011

I should be doing home work...BUT....

I'd rather be cooking. Trying another puff pastry recipe, this time with chicken. Prepping the herbed-cream chese mixture to go inside the puffed pastry with the chicken, for tomorrow when the hubby gets home. Making stuffed Portabella mushrooms as well.

Here's the recipe I came up with:

Chicken in Puffed Pastry

  • 1 clove garlic chopped
  • 2 boneless chicken breasts-chopped
  • ¼ cup fresh parsley chopped
  • Pepperidge Farms frozen puff pastry shells
  • 1/4 pound fresh mushrooms, sliced & sauteed in a little butter
  • 1 small box frozen chopped Spinach
  • 1 cup shredded mozarella cheese
  • 2 T white wine


Prepare chicken by sautéing garlic in olive oil, then adding chicken. Add 1 tablespoon butter, then mushrooms and parsley. Add the white wine. Cook chicken thoroughly (about 8-10) minutes, then add spinach & remove from heat. This will be your filling, and top with the cheese, wrap in puffed pastry & bake in a 375 degree oven for 20 min. Cool till cool sufficient to be handled. Drain chicken and thaw the package of puff pastry shells and roll each one into a large circle, bringing pastry around to cover and pinch pastry ends to seal all around. Place seam side down on a lightly greased cookie sheet. Bake in oven according to directions of puff pastry package. When done, serve immediately with the sauce.


Monday, January 17, 2011

Stuffed Shells..........

Mushroom and Goat Cheese Puff Pastries........

I want to try my hand at making more appetizers, so since everyone loves Mushrooms and cheese, I came up with this recipe using puff pastry dough. It came out great. Here are the photos and recipe. I'll definitely be adding this to my list of repeats!