So, since last year I wrote The Twelve Days Of Carriagemas for you, and also showed you The Object Of My Addiction when we decorated the tree, this year I will share with you a recipe my friend gave me years ago, like in the '70s years ago. (Ahem, 1970's not 1870's…) And a recipe given to me very recently.
My culinary career started rather late in life but I have managed a restaurant, waitressed, been a lunch lady at a high school, and finally I achieved the level of assistant to the Sous Chef. Now, as impressive as this may sound, really a Sous Chef is the assistant chef, so I was the assistant to the assistant. And there were only three of us in the kitchen, Executive Chef, Sous Chef, and former lunch lady, moi. (See? If I use the French word for "Me" it adds an air of distinction to the whole affair, non? Cest bon, oui?)
Okay, enough. Anyway, because I lack anything substantial to write about today
So, recipe number one:
Potato Chip Cookies
1 C. butter
½ C. white granulated sugar
1 egg yolk
1 teaspoon vanilla
1 ½ C. white flour
½ C. crushed potato chips
½ C. chopped pecans
Cream butter and sugar together, add egg yolk and vanilla. Add flour— mix until moist, fold in potato chips and pecans.
Chill dough 20 minutes. While chilling, pre-heat oven to 350.
When dough is chilled, roll into balls approx. 1 inch in diameter. Place on greased cookie sheet (or use my favorite— parchment paper) and press 2 ways with fork.
Bake for 12—15 minutes. Cool on a paper towel, sprinkle with powdered sugar when cool.
Okay, now we have dessert, so we need something to go with it, because much as I'd like to (and have been known to) eat nothing but cookies, sometimes it's necessary to balance that sugar rush out with a little protein.
Chicken Pesto Artichoke Phyllo Triangles
(Okay, it may not be very elegant, but it's accurate. And I don't know the "real" name, so there you have it.)
The next recipe is from my RWA compadre Imani. You can really hear her voice in her writing, so I've made no edits to keep that voice intact.
1 box phyllo dough
1 boneless, skinless chicken breast, cooked
1 jar artichoke hearts
1 jar pesto
I poach my chicken breast in broth, white wine and spices. I'd probably use a little garlic and onion powder, some basil, maybe rosemary or thyme, maybe sage if I'm in the mood. Kind of go with your favorite seasoning for chicken.
I use artichoke hearts in a small jar with olive oil and dump the whole thing in the food processor. I have also used canned artichoke hearts, but I drain these and add some of the chicken poaching liquid if needed.
When assembling the triangles, I use an olive oil cooking spray. Much easier than brushing the phyllo with oil.
Coarsely chop the chicken and artichoke hearts together. The mixture should have fingertip sized chunks and not be pasty. I use my food processor and pulse it, but you could chop by hand if you want. Remove the mixture from the food processor into a bowl and add the pesto. You want to add enough pesto to coat the entire mixture, but not make it too wet. You can also add the liquid from the chicken if the mixture is too dry. It should not be wet, but should hold together.
Arrange two or three sheets of phyllo on your workspace, spraying each sheet with the olive oil. (I just follow the directions on the package for working with the phyllo.) Place a golfball sized portion of the mixture at one end and fold it into the phyllo, making a neat triangle package that completely covers the chicken mixture. Bake according to the package directions on the phyllo.
Okay, so that's what I've got for you today. I hope you enjoy and have a great weekend. I'm sure I'll have a collection of things to bitch about next week so until then, take care.