Tag: chicken

Lemon Fennel Chicken in a Pot

There is nothing better on a cold night than good old-fashioned Chicken in a Pot. That is unless it’s Dorie Greenspan’s Lemon Fennel Chicken in a Pot. I made this last weekend and it was delicious. It comes from her Everyday Dorie, the Way I cook, cookbook. Like any recipe I made a few adjustments as I was shopping and cooking. For the most part, though, I stayed true to the original.

This is not a “Lemon” chicken and the fennel does not taste like licorice. All the flavors meld together to make the perfect balance of sweet, tart and savory. Dorie does recommend and I concur to have good crusty bread for sopping up all the good juices. This recipe is going into my regular rotation and I hope you enjoy it too.

Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Lemon Fennel Chicken in a Pot
Print Recipe
I adapted this from Dorie Greenspan. Just as she says in her book, Everyday Dorie, this recipe comes together quickly and is delicious!
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Take chicken out of refrigerator and let sit out while preheating oven to 450° and preparing the other ingredients.
  2. Trim the stalks and fronds and cut off the bottom of the fennel bulb. Remove the outer layer leaves. They can be tough. Cut the remaining into 6 - 8 wedges. Toss into a Dutch oven.
  3. Cut one lemon in half and the other into 8 wedges. Reserve one half and toss the wedges and other half in the pot. Peel and trim the shallots and then cut in to wedges. Toss into pot. Put the garlic halves in the pot.
  4. Add 1/4 cup of olive oil, honey, 1 tsp. salt and 1/2 tsp. pepper and toss until everything is well coated.. Make a well in the center of the vegetables.
  5. Make sure the chicken is really dry with paper towels. Season the inside and outside of the chicken with salt and pepper. Squeeze the juice from the reserved half lemon all over the the outside of the chicken then put in the cavity. Put the reserved fronds and stalks and 2 of the thyme sprigs in the cavity, also. Rub the 2 Tbs. olive oil all over the outside of the chicken.
  6. Nestle the chicken down in the well of the vegetables. Pour the chicken broth over the chicken and vegetables and give a quick stir to get the broth all around the vegetables. Toss in the 2 other thyme sprigs and bay leaves.
  7. Cover the pot and cook for 90 minutes. Do not peek. At 90 minutes you can take the lid off and place under broiler for maybe another 5 minutes to brown the top.
  8. You can serve this straight from the pot, but I like putting in a shallow bowl/platter. That way its cut and easy to grab and the vegetables and broth are right there for the dipping. Make sure you have good crusty bread. Either way, serve immediately, very hot.
  9. I wish I had a picture of the final product. Thats what happens when its that good. We all dove in and it was gone. Maybe next time. LOL
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Old Friends (Cookbooks)

I am in a purging mood! We recently did some remodel work on our house. You know how that goes and how much packing and unpacking I was doing, almost, every day. It was a good opportunity to get rid or donate “stuff” we weren’t really using anymore.

A good friend pointed out to me that I have cookbooks, literally, in every room in my house. Some of you might put the old People Magazine in the bathroom, for light reading, I put cookbooks! So, when this same friend suggested I make a library of cookbooks, in my office, I was all in. Of course, that meant hours of deciding which would stay and which would go. It also meant getting reacquainted with some of my older “friends” and saying goodbye to the friends you didn’t really keep in touch with.

My new library!

So, my task began. The first things that went were the cookbooks, put together by my kids elementary or pre-schools. I asked myself were there any recipes in them that I couldn’t just pick up the phone and ask for if I really wanted them. I did go through those books just to make sure. The next group to go were the “souvenir” books. I bought cookbooks at restaurants as I traveled across the country and some were really good. Others, I bought because I loved the meal and really believed I would recreate it at home. Well, not so much. And so, the purging project went.

I finally had whittled it down to one pile of books that I really wanted to go through and spend some time with. I’m so glad I did. There were some great finds. One of the books I saved is “Raising the Salad Bar”, by  Catherine Walthers. I initially bought this book in 2010, after a friend used it more than once, during my week-long visit to her summer home. I admit I was skeptical when I heard it was a salad cookbook, but each salad was more memorable than the last.

Thumbing through this book was like reminiscing with an old friend.  The pictures were beautiful, and the recipes reminded me of a glorious summer on Cape Cod. I love the way Catherine has organized the recipes so that the reader learns to think about salads more openly. Each salad has a dressing attached that brilliantly balances the fat and acid with your fresh greens and grains. Additionally, she has a whole section on dressings.

It has been so hot here in L.A. that I made the Couscous Salad with Lemon-Soaked Grilled Chicken for dinner, last week.  It was perfect! Fresh and lemony with just the right amount of smoky grill flavor. My family loves lemon but with a little sweeter undertone than this recipe originally gave. I added a little brown sugar to the “marinade”. I also added a little bit of chopped mint at the end to add some brightness. And by the way, go for the asiago cheese. It has a similar flavor profile to Parmigiano but with an added smokiness.

I hope you enjoy this recipe and it reminds you to spend some time with old friends and even the new treasures.

Couscous Salad with Lemon-Soaked Grilled Chicken

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Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Couscous Salad with Lemon-Soaked Grilled Chicken

Print Recipe

Adapted from Catherine Walthers Raising the Salad Bar.
Servings
6 main course

Servings
6 main course

Ingredients
Chicken

Couscous


Servings: main course

Instructions
Chicken
  1. In a large bowl (I use Ziploc bags) toss chicken with garlic, salt, pepper, parsley, lemon juice and reserved rinds.

  2. Let marinade for at least 2 hours in refrigerator, When ready to use remove from marinade and discard marinade and rinds.

  3. Preheat grill to high heat. Grill chicken for 7 minutes first side. Remember to not move chicken to get a nice caramelized crust. Turn chicken over and cook for 5 more minutes.

Couscous
  1. Cook couscous in chicken broth according to package instructions. Test a little early. You want the couscous to be al dente. Remove from heat and drain. Leave some of the liquid (broth) in the pan and immediately add onions. Cook onions until translucent, about 5 minutes. Add spinach to pan and toss, lightly, over heat. Add olive oil and toss together. Occasionally toss couscous to cool.

  2. When couscous is cooler, add garlic, parsley, lemon juice and pepper. Taste and adjust seasoning. Add salt if needed.

  3. To serve, plate spinach then couscous and top with chicken. Sprinkle asiago cheese over top and a sprinkling of more fresh parsley. Garnish with sliced lemons or lemon zest.

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Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
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Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
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Simple Pleasures

Swimming in Lake Tahoe.
Swimming in Lake Tahoe.

As a young mother, MANY years ago, I was very idealistic. My children were not going to eat chocolate, too early. High fructose corn syrup would never pass their lips and they would never have frozen or processed foods. Ha! Last summer we vacationed in Lake Tahoe, and were concentrating on the simpler pleasures. We hiked and spent days on the lake. Our nighttime activities were nothing more than dinner out and a movie in the hotel room.

One night, while we were waiting for our table, at dinner, my kids and husband were playing beanbag toss. I must have been in a dreamlike state, when I had a vision of those little girls and the meals I use to make for them. I don’t think there is a kid out there that doesn’t like chicken tenders or nuggets. In an effort to get my kids to be happy campers at dinner I developed my own recipe for chicken nuggets. It was a hit! I always served them with whatever fresh fruit was in season and some sort of potato. I admit that I was too lazy to make my own French fries so I often used a wholesome frozen variety.

As we get back into the busy days of fall, I hope you and your family will take a moment to slow down and enjoy a simple pleasure like homemade chicken nuggets. Oh and we are planning our next Lake vacation.

Chicken Nuggets
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Servings
4
Servings
4
Chicken Nuggets
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cut chicken into 2 bite pieces
  2. In a large ziplock bag combine flour, parsley, poultry seasoning, salt & pepper.
  3. Add chicken pieces to bag a few at a time. Shake to coat and then set aside.
  4. In a shallow bowl stir milk and egg. Put crushed crackers in another bowl.
  5. Dip floured chicken pieces in egg mixture then crackers to coat well. Then place on baking sheet, in a single layer.
  6. Bake at 425° for 10 - 12 minutes, until golden brown
Recipe Notes

My kids love these with ranch dressing homemade or not.

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The Last Hold of Summer

 

Chicken Pallard with Rustic Corn, Tomato Salsa
Chicken Pallard with Rustic Corn, Tomato Salsa

I love to be the first one at my local Farmer’s Market on Saturday mornings. There is a coolness to the morning air that lets you know Fall is on its way. Sometimes the farmers are still setting up and your chat will be more relaxed than when they are trying to make a quick sale and onto the next “neighbor”. This past weekend as I was strolling through my Farmer’s Market, I was in awe of the beautiful corn and tomatoes. Then the gorgeous fruit of the summer struck me too. Even though, I know some things have already peaked, it sure felt like everything was leaping off the table as if to say “pick me!”.

So I bought those beautiful tomatoes, some sweet fresh corn and the last of the summer blackberries. I also bought some avocados and peaches. As I am writing this I can smell all the freshness. YUM!!! The truth is we don’t spend a lot of time canning and preserving, since we have beautiful produce, year round. Nonetheless, I wanted to feature this beautiful bounty as a slow goodbye to summer.

I grilled chicken, which I had pounded thin (pallard) with just a little bit of lemon, lime, olive oil, salt & pepper. Then I made a rustic corn and tomato salsa to serve over it. The greatest part of the salsa was grabbing whatever I had in my kitchen to add to it. This type of cooking is perfect for using up herbs, vegetables and even leftovers.

I was so excited to share my bounty that I grabbed a shawl; a few friends and we sat outside, on a slightly cooler evening and enjoyed the flavors of the season. Don’t forget a glass of crisp white wine, too!

Rustic Salsa
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I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Rustic Salsa
Print Recipe
I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Ingredients
Servings:
Instructions
  1. The truth is mix it all together in a bowl and serve it over any kind of meat. As I said above I pounded chicken thin and gave it a squeeze of fresh lemon and lime juice with a little olive oil , some salt and pepper and grilled fro about 3 minutes on each side. You could easily do fish or steak too.
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Judge Not, Lest You Be Judged

My daughter had mononucleosis the last two weeks of the school year.  This certainly caused a lot of stress in our home.  I spent quite a lot of time on the phone with teachers and counselors trying to get extensions, exceptions and retakes arranged.  As a result, I was given the unique task of videotaping my daughter’s culinary I final.  You may think, “How fun!”, but it was harder than I thought it would be.

I have taught both my daughters to cook, but not in a formal, culinary, way.  It was always, watching me cook, or making some “family” recipe or something special. I have never approached teaching my daughters to cook  from an instructor perspective, but now I was being asked to watch another teachers work.  It was eye opening to say the least.

I do not want to admonish the teacher, at all.  I have never taught 40 kids at one time. Nor do I ever want to. I spent the hour of videotaping, biting  my tongue.  I wanted to rescue her from mistakes.  I held my breath, terrified that she would cut her finger off, as she moved the knife towards her, rather than away.  Did she wash her hands as often as she should have? Did she change cutting boards? Is that dice bite sized? It was daunting!

#2

By the end of this week, she had received her grade and ended the year with an B in the class (good thing!) and a high B on the final.  It just goes to show that, as parents, we are much harder on our kids.  I am proud of the work my daughter did.

The recipe she cooked was for Bengali Chicken Curry with Rice.  This project was originally assigned as a group project.  Since my daughter wasn’t in class, the recipe was written without her.  When I tasted the recipe, I thought it was good, but could use a little refinement. The photo is of the original recipe, then I offer my changes.  Happy cooking and remember to practice your knife skills!

IMG_3514

Untitled

 

Bengali Chicken Curry with Rice
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This recipe comes from West Bengal and is a colorful and flavorful one pot meal. Be sure to dice all your vegetables to the same bite size. It will make it easier for your diners to enjoy a perfect biteful!
Servings
2 dinner entrees
Servings
2 dinner entrees
Bengali Chicken Curry with Rice
Print Recipe
This recipe comes from West Bengal and is a colorful and flavorful one pot meal. Be sure to dice all your vegetables to the same bite size. It will make it easier for your diners to enjoy a perfect biteful!
Servings
2 dinner entrees
Servings
2 dinner entrees
Ingredients
Servings: dinner entrees
Instructions
  1. Heat the oil in a large skillet, over a medium high heat; add the onions and bell pepper. Cook until translucent, stirring often, about 5 minutes.
  2. Add the garlic and ginger and continue stirring. Reduce heat to medium flame and add tomatoes. Stir and cook until tomatoes are soft, about 5 minutes.
  3. Season with cayenne, curry, garam masala, turmeric and cumin. Stir in reserved tomato juices.
  4. Add the chicken, potates, and stock; Simmer and stir occasionally until potatoes are tender and chicken is no longer pink, about 20 minutes.
  5. Spoon Chicken mixture over cooked rice and garnish with cilantro.
  6. Serve Hot
Recipe Notes

There should be plenty of juices that have thickened from the potatoes.

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Must Know Recipes


  • June 30, 2015
    9:00 am - 11:30 am

These will become your go-to recipes, with lots of variations: Roasted Whole Chicken Chocolate Chip Cookies, dressed up Ribolletta Soup Salmon Frittata (more…)

Last Minute Memorial Day Entertaining Idea!

It has been a busy year at my house and now summer is almost upon us. I hadn’t really thought of putting anything together for Memorial Day, since I will be away at a wedding. However, I did get a lot of requests for something that can be thrown together quickly and still be great. I have the perfect plan!

When you think about Memorial Day most people think about the traditional beginning of the summer and thus BBQ season. This year it has been a little cooler than usual in my hood, so a barbecue doesn’t really seem appealing. How about a taco/burrito bar theme? This is great because my recipe is mostly done in the slow cooker and you can use the guacamole recipe from my Cinco de Mayo post. I like this particular recipe because it frees me up to be with my guest, not in the kitchen.

Slow Cooker Lime/Beer Shredded Chicken
Print Recipe
Chicken breasts are slow cooked in lime juice and beer with lots of herbs a garlic that gives a great flavor. This is good base for tacos, burritos, salads and all sorts of things.
Servings Prep Time
4-8 people 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-8 people 5 minutes
Cook Time
6-8 hours
Slow Cooker Lime/Beer Shredded Chicken
Print Recipe
Chicken breasts are slow cooked in lime juice and beer with lots of herbs a garlic that gives a great flavor. This is good base for tacos, burritos, salads and all sorts of things.
Servings Prep Time
4-8 people 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-8 people 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: people
Instructions
  1. Chop your herb(s) and wrap in cheesecloth to make a bouquet garni. This step is optional. My family doesn't like to see the herbs, so I use this method.
  2. Drizzle olive oil in bottom of slow cooker.
  3. Add the chicken and pour lime juice and beer over. You may need more to cover.
  4. Throw in your garlic, salt, pepper and herbs.
  5. Cook on slow for 6-8 hours. You can cook on high for 4 hours if needed.
  6. Using two forks, shred chicken while it is still hot.
  7. Serve as a filling for tacos, burritos, salads or get creative. Enjoy!
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Havana (Shabbat) Nights!

On December 14, 2014, the United States and Cuba started the process of resuming diplomatic relations. Since then I have been unable to squelch my curiosity about all things Cuban, but especially food. I was intrigued to find that many Cuban dishes have their roots in the Sephardic Jewish population. Ropa Vieja, a popular dish can even be made with a brisket cut of meat. Since I am Jewish I think of it as Cuban Shabbat dinner.

My favorite movie is The Godfather movie. You can find me on any Saturday looking to see if it is showing on any one of hundreds of TV channels. Cuba has a large role in Godfather II. That is where Michael went to meet with Hyman Roth and other important dignitaries to plan their business takeover. I wonder if the meal Mr. Roth was serving was his Shabbat in Cuba. That was my first look at the fascinating brightly colored homes and the well-preserved, vintage, American cars that make up Havana. My first taste of Cuban cuisine came from the restaurant Versailles. I live in Los Angeles and like most cities in the US that have any Cuban population; we have a few Versailles’. They serve a wide variety of Cuban food with a, slightly, American flair. Here in LA it might describes as the ‘gringo” version. The Ropa Vieja, below, is based on their recipe.

Travel companies are gearing up for the first tours to Cuba, airlines are asking for gate space and Americans are lined up to get their visas. As we wait for all this to happen, I thought it would be fun to give you a Cuban food primer, in your own home. I am making my own experience more authentic, by turning up the humidifier!

Havana Harry’s, is a popular Miami restaurant. They serve all things Cuban. While Vaca Frita is typically a beef dish, they do a chicken version that is out of this world. When I first looked down at the plate I felt betrayed. Was I in little Havana or Israel? Vaca Frita looks very much like Shwarma meat served on the plate and accompanied by pita. The real secret to a great Vaca Frita is the “mojo”. This iconic citrus marinade is used in so many aspects of Cuban cooking. It can be made with or without oil. The oil becomes crucial when you are cooking meats, such as chicken and fish that have a lower fat content. Every cook has their own version of mojo, but the basics stay the same. Mojo is usually made with bitter Seville orange juice. However, it can sometimes be difficult to find in big American grocery stores. I chose Nelly’s Key Lime Juice, sweet orange juice and lemon juice to try and get the balance of sweet and bitter. Another option is tangerine juice or even pink grapefruit juice.

It wouldn’t be Shabbat without dessert and as a matter of fact we recently celebrated Purim. I am including a recipe for a guava cream cheese pastry. My version is a cross between hamantaschen and sopapilla. Guava paste is very sweet, and so is the Cuban coffee you will serve with it. Cafetcito by definition is little coffee so a little goes a long way when serving dessert, too.

There are as many opinions on how to make “cafecito” as there are Cubans. There is a Cuban blend of espresso and you can make it in a Mokka (an espresso pot). But you can also use a good Columbian or French roast. You can also boil it on the stove. Some stir their sugar in halfway through the brew process and some make frothy mix of sugar and coffee to stir in after the coffee is brewed. My suggestion is to start with www.3guysfrommiami.com. They have a good but simple version. Just like the mojo, you will find your own personal style.

All that’s left to do now is put on some Buena Vista Social Club, start dancing around your kitchen and cook!

Chao!

IMG_2818

Chicken Vaca Frita

  • 2 pounds skinless, bone-in chicken thighs
  • 1 bay leaf
  • chicken stock, to cover, about 3 cups
  • 1/2 head, roasted garlic, minced
  • 4 Tablespoons oil
  • 1/2 cup sweet orange juice
  • 1/4 cup lemon juice
  • 1/4 cup key lime juice
  • 1/2 teaspoon, rough chopped, oregano
  • 1/8 teaspoon ground cumin
  • 2 small sweet onions, peeled and sliced thin
  • 6 additional cloves of garlic, minced
  • Salt & Pepper, to taste

Place Chicken and bay leaf in a large pot and cover with chicken stock.  You can add parsley or cilantro stems, even hearts of celery.  Add whatever you have on hand to boost flavor.  Bring to a boil and start skimming off foam from surface.  Reduce heat and simmer for 45 minutes, or until meat falls off the bone. Remove chicken and let cool, so it can be handled.  Let the extra stock cool and then freeze or use immediately.  Its a nice start to soups and sauces.

remove chicken from bone and shred. Set aside.

**Mojo is a sauce/marinade (you are about to make it).  Make extra and and keep it in fridge for up to a week**

Heat 2 Tablespoons of the oil in a heavy skillet and saute the roasted garlic.  Add in juices, ground pepper, oregano and cumin. Reduce heat and whisk until heated through.  This is your mojo.  Pour into a bowl and keep warm.

In the same skillet heat remaining oil and saute chicken with sliced onions until the onions are tender.  Stir in remaining garlic and cook until meat is crisp and browned. Season with salt & pepper.

Transfer to a heated platter and serve with white rice and black beans.  Garnish with fresh limes.

Ropa Vieja

  • Servings: 4-6
  • Print

  • 2 pounds flank steak (or brisket)
  • 1/2 green bell pepper, sliced in strips
  • 1/2 spanish onion, sliced in strips
  • 2 cloves garlic, peeled and smashed
  • 2 teaspoons coarse salt
  • 2 teaspoons fresh ground pepper
  • 1/2 cup red wine

Add all ingredients to a slow cooker.  Add just enough water to cover steak.

Set cooker to low heat and cook for 6-8 hours until meat comes apart with fork.  Shred meat and set aside.

  • 3 Tablespoons olive oil
  • 2 cups beef broth
  • 3 Tablespoons tomato paste
  • 3 Tablespoons tomato sauce
  • 1 teaspoon, minced oregano
  • Salt & Pepper, to taste

Heat olive oil in a large skillet.  Transfer peppers and onion from slow cooker to skillet, reserve juice.

Add tomato paste, tomato sauce and beef broth.

Add shredded beef to tomato mixture and cook for another 20 minutes, stir occasionally.

Stir some of the reserved juice into cooked white rice and serve.

Guava & Cheese Turnovers

  • 1 large egg
  • 1 Tablespoons cold water
  • 2 sheets frozen puff pastry dough
  • 1/2 cup guava paste (use preserves if you can’t find paste)
  • 4 ounces cream cheese, start with block bring to room temp and beat it until creamy
  • 2 Tablespoons raw sugar (turbinado)

Preheat oven to 400

Be a together egg and water

On a cutting board use a sharp knife to cut 4-6 squares from each sheet of pastry and brush each lightly with egg wash.

Spoon 1 tablespoon each of guava and cream cheese onto squares, slightly off center.

Fold square in half forming a triangle and press edges together.  Crimp edges with fork and brush tops with more egg wash.  Sprinkle with sugar.

Arrange pastries on a parchment lined baking sheet and chill in freezer for 20 minutes.

Bake until golden and puffed, about 15 minutes.  I like to rotate at least once during baking.

Serve warm (but they’re really good at leftover room temperature)

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