My dear friends… It’s been quite some time since my last post. I really missed you and I am really sorry for not blogging for some time – I just could not make myself come back. I have been having some personal problems and could not leave them aside. Hopefully everything will slowly settle down and things will get better… it always does, right? I miss the world of blogging, my lovely friends and the inspiring stories and food that are shared with me daily.
It’s been a one whole year that I have had my blog and did not want to miss its birthday. In honor of my blog’s birthday, I will be giving away a cookbook. Since I love cookbooks soooo soooo much, I am letting you pick a book from my Amazon’s wish list. The rules of the game is simple: post a comment below. I wish you luck. If you’re selected as the winner, I will ship your chosen book directly to your home. The winner will be announced on 7/20 (my birthday.) Here is a list of 10 cookbooks that are currently on my wish list:
- Plenty: Vibrant Recipes from London’s Ottolenghi
- Miette: Recipes from San Francisco’s Most Charming Pastry Shop by Meg Ray
- Secrets of Macarons by José Maréchal
- Saha: A Chef’s Journey Through Lebanon and Syria by Greg Malouf
- Around My French Table: More Than 300 Recipes from My Home to Yours
- Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen by Michael Symon
- Artichoke to Za’atar: Modern Middle Eastern Food by Greg Malouf
- The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English by Todd English
- Kitchen Confidential by Anthony Bourdain
- Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats by Bakerella
Chicken & Mushroom Stuffed Puff Cups
Makes 24 mini nibblers
Cook time: 20 minutes
Prep time: 40 minutes
- 3 tbsp olive oil
- 1 small onion
- 16 oz white button mushrooms
- 1 cup frozen mixed peas and carrots
- 1/2 cup cream
- zest of half lemon
- 1 sprig rosemary
- 2 chicken breasts (preferably coarsely ground)
- salt/ pepper
- 2 tbsp olive oil
- zest and juice of half lemon
- 1/2 cup cream
- 3 cloves garlic
- 1/2 cup mozzarella
- 1/2 cup cheddar
- 1/2 chopped parsley
- puff pastry dough or pie dough (2 rolls – 26 oz)
- 2 muffin tin pans
1. Preheat oven to 425 degrees F.
2. Brush two 12-cup muffin tin pans with butter using pastry brush or butter spray.
3. Roll out the puff pastry dough on an even/clean surface.
4. Cut 24 rounds or squares of puff pastry dough and form them into buttered pans. Bake until golden about 7 to 10 minutes. Cool.
5. In a food processor combine mushrooms and onion and pulse until fine.
6. Add olive oil in a preheated 4 qt braising pan or dutch oven and add in the mushroom mixture. Season with salt and saute for about 7 minutes until the mushrooms have turned brown and water has been evaporated.
7. Add the lemon zest, rosemary sprig and 1/2 cup cream and the frozen peas with carrots. Let it cook until all the liquid has been evaporated again. Remove the rosemary sprig and toss. Remove the mushroom mixture from the pan and reserve for later.
8. Combine chicken with salt, pepper, lemon zest and juice. Using moderate heat, add more olive oil in the same pan that was used to cook the mushroom mixture. Add in the chicken and let it cook for about 5 minutes. Stir well and add in cream. Let it simmer for about 5 to 7 minutes until most of the liquid has been evaporated.
9. Combine the mushroom mixture with the chicken in the same pan and mix in the cheese and parsley.
10. Stuff the baked puffs with the chicken mushroom filling. Top with some more cheese.
11. Bake in the oven for an additional 5 minutes until the tops are golden brown. Remove and cool to serve.
To serve, remove puff cups from the tins and place on a serving platter. Can be served hot or warm.
Cook’s note: If you have additional filling, it will be great served over rice or stuffed in pita pockets.