Happy New Year :) To start off the New Year, I have a confession. I am jumping on the bandwagon and sprinkling a little cliche on that by making a New Year's resolution to loose some weight. I was diagnosed with hypothyroidism when I was 22 years old (nothing life threatening). And ever since then, I've been on a weight roller coaster. Add post-wedding fun to that...you know that lovely wedded bliss when you stop being super duper conscious of your weight like you were pre-wedding bridezilla, weight mode...you know...the weight you blame on your hubby (okay, maybe I just do that...) until suddenly you notice your in your "fat clothes." I'm there...
I've always been pretty good about the food I eat. Funny, yes, I am a food blogger who does cupcakery reviews. BUT I enjoy food. I am all about portion size. I love baking and cooking, but I barely eat what I make. And I love fruits and veggies. But I also believe in indulgence on vacations and holidays, as long as you get back to your routine. I also know myself and what works with my hypothyroidism. I work well with exercise. My sister, cousin and I are using this Make Me app on the iPhone, in which we pick weekly goals (we picked exercise related goals) and consequences. And to prove we did the exercise we have to take pictures of us doing it. Well, my sister and I are doing a combination of the 30 day ab-, plank-, and squat challenge. :) It's no cardio but it gets the blood flowing, you feeling good about yourself and you get to be loyal to that little lazy part of you that still exists ;)
Also, since I have been doing a lot of desserts, I thought a nice savory recipe would be great! Although For the Love of Dessert, obviously started with desserts, I have noticed that it's my savory dinner ideas that tend to me more popular. So I hope you like this easy way to make a puff pastry version of an empanada. I have never made an empanada, so I thought making my own dough right out the door would be tricky plus, being a busy, working wife -- that is not always possible. This is delicious and easy! And you get to say you made "empanadas" --it's a fun word, try it ;) The hubby and I really enjoyed these!
Preheat Oven to 350F Degrees
4 ounces cream cheese, room temperature
1/2 large chicken breast, shredded (about 1/2 c.)
1/4 c. shredded mozzarella cheese
4 oz. of chopped poblano peppers
1-pound frozen puff pastry, thawed
Flour for dusting
1 egg, beaten
salt and pepper to taste
optional: 1 tbsp. garlic
*To shred chicken, place chicken breast and 1 tbsp. chicken broth in a slow cooker. Cook on low for 4 hours. Using two forks, shred apart the chicken and allow to sit for an additional 15-20 minutes to soak up liquid.
In a medium bowl combine cream cheese, shredded chicken, mozzarella and poblano peppers (and garlic, if desired). Season the mixture with salt and pepper.
Lightly flour a flat surface. Unfold each sheet of puff pastry. Using a rolling pin, roll dough to 1/4 inch thickness. Then using a 5-inch diameter circle-cookie cutter, cut out circles. Spoon 1 - 1 1/2 tbsp. of cream cheese mixture into the center of each circle. Brush the edge of the circle with beaten egg, and fold empanada in half. Crease and crimp edges using a fork. Repeat with remaining circles.
Transfer empanadas to a lined baking sheet and lightly brush the top of empanadas with egg. Bake for 30 minutes or until puff pastry is golden brown (it's okay if a little of the filling leaks out).