Monday, July 11, 2011

What's For Dinner? - Chicken Puffs

A friend who shall remain nameless (I've always wanted to have a reason to say that!) contacted me earlier today asking me what I would suggest to cook for a hot date she has Wednesday night.  She really likes him and would like to make a good impression, he eats meat, she does not.  The first thought that came into my head:  CHICKEN PUFFS WITH *PROSCIUTTO-WRAPPED ASPARAGUS.  I know it sounds like a lot of meat going on, but both are easy enough to leave out. The chicken puffs are so cozy and comforting stacked on top of one another (innuendo intended) and pair very nicely with a glass of white wine (bow chicka bow-wow). Asparagus is a known aphrodisiac because of its powerful punch of Vitamin E which can really kick your hormones into gear.  The first cookbook I found in a search, and it undoubtedly has some sexy asparagus recipes while "Intercourses" I actually own, and have cooked from many times:


2 boneless skinless chicken breast halves, cut into pieces  (leave this out if making a vegetarian version)
3 Tbsp. chopped onion
3 cloves minced garlic
3/4 of an 8oz package of softened cream cheese (or the whole thing...hey, I've done it, and it's delicious)
6 Tbsp. butter
3 (10 oz) cans of refrigerated Pillsbury crescent roll dough (DO NOT use the store brand to try and save money. There is a huge difference in quality. Not in taste, but in the actual separation of the unbaked dough.)
Add 1/8 cups of your favorite veggies until desired amount to make up for the lack of chicken if you're making a vegetarian version
celery salt
1 egg, beaten (this is key in order to make them very pretty)


1.  In a medium saucepan slowly stir the chicken chunks with the onion and garlic over medium heat.  Cook until onions are tender and chicken is lightly browned. Simply saute the onions, garlic and added vegetables until the onions are tender if making the vegetarian version.

2.  In a medium bowl, mix the chicken (or vegetable) mixture, cream cheese, desired amount of pepper, desired amount of celery salt, and butter until creamy.

3.  Preheat oven to 325.

4.  Unroll crescent rolls and place approximately 1 Tbsp. of the mixture onto each and fold.

5.  Arrange the balls onto a large baking sheet.

6.  Brush the tops of the rolls generously with the egg washing using a basting brush.

7.  Sprinkle with pepper.

8.  Bake in the oven for 12-15 minutes, until golden brown.

*will be posted as a separate blog entry


  1. I am definitely going to make these this week! Simple enough...I will have to do two for Dave and one for me. I will let you know how they turn out. Sound like mini pot pies almost.

  2. Be sure to leave me a comment on here telling me how they go over!! They're so delicious! I like to compare them to Krispy Kreme can eat like 10 of them and you can do it pretty quickly, then they settle in your stomach and you end up asking yourself "Why oh WHY did I eat so many??" But it's sooooo worth it. :-)

  3. mmmm.... totally adding to this. Man it sounds good!

  4. They are Mimi! Two island friends made them this last week and I never heard from KATHRYN how hers turned out, but Debra's came out great! She's thinking of making them into mini calzones next time...mmmmm.... CALZONES. Or maybe doing a white chocolate raspberry type of dessert filling??

  5. Thank you so much for the great recipe!!! Last night was awesome. He even asked for the recipe. And yes bow chica bow WOW!!!! Lol :)

  6. Oh look! The friend who shall remain nameless has posted ANONYMOUSLY. How mysterious of you..hehe...I'm so glad that he and you enjoyed them! Now you can get creative and fill them with all sorts of things and let me know what you come up with! Yay!