Smoked Salmon Puff Bites

 

 

In Hawaii we had a personal chef come to cook us dinner. She made amazing tuna, shrimp, chicken, dessert, and pretty much anything else you can think of. This had me wanting to try and cook some foods I am not a fan of. Dun, dun. duuun.. SALMON

I try to like it. I really try to like it. I just can’t like it.. but once again, I tried

 

Smoked Salmon Puff Bites

• 3/4 cup flour
• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3/4 stick of butter
• 1 tsp sugar
• 1/2 tsp salt
• cream cheese (desired amount)
• smoked salmon (desired amount)
• lettuce (2 leaves per puff)

 

1. Preheat oven 350*
2. pour water and milk in pot on medium heat
3. add butter, sugar, and salt.. bring to a boil
4. remove the pot from heat and add flour
5. stir well, then place pot back on heat for 1 minute while stirring (ball of dough)
6. remove dough and place in a bowl to cool for 10-15 mins
7. add one egg at a time, stirring each egg in the dough mixture
8. place dough in piping bag or zip lock bag with corner cut
9. pipe the dough into small amounts on backing sheet and bake for 10 mins, it may take longer than 10 mins depending on oven. I cut one open after 12 mins and the inside was still “wet” so I cooked longer until inside was not “wet”
10. cut salmon into strips
11. cut open each puff, add cream cheese, salmon, and lettuce
12. ENJOY

This were really good, the puffs were awesome, but I could not make myself like the Salmon. I am going to use the puffs for tilapia or chicken in the future. If you like smoked salmon, you will love these!

 

 

Upside-down Crockpot Chicken Pot-Pie

 

I have never been a fan of chicken pot pie. Maybe it was because I didn’t like/eat many veggies when I was younger or maybe because it just always looked like a bunch of mush. Whatever the reason, boy was I wrong! I probably have had maybe 10 chicken pot pies in my lifetime. Out of the ten, I actually cooked one myself. Oh My GOOOODNESS. and goodness is exactly what it was!

 

 

Upside-down Crockpot Chicken Pot–Pie

 

• 2 Boneless chicken breast cut into chunks
• Red potatoes, as many as you want, cut into chunks (I think I used 4-6)
• Baby carrots cut up (I am not a fan of cooked carrots so I didn’t use a lot
• 2 cans (26 ounce) condensed cream of chicken soup (low sodium)
• 3 cubes chicken bouillon
• 2 tsp garlic powder
• 1 tsp salt
• parsley to taste
• 1/2 tbls black pepper 
• 1 (16 ounce) bag of frozen veggies of choice
• choice of biscuits or cornbread (I used Grands biscuits)

 

 

1. Put everything except frozen veggies in crockpot on high for 4 hours
2. Add frozen veggies and cook on high for 1 hour or low for 2.5 hours
3. Cook biscuits per directions
4. Biscuit on plate/bowl and pour mixture on top