Chicken Poblano Cream Cheese Empanadas

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!

CHICKEN POBLANO CREAM CHEESE EMPANADAS 

Adapted from Food.com

INGREDIENTS

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.

DIRECTIONS

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).

Enjoy,
Chika

Chicken Jalapeno Popper topped Portobello Mushrooms

I have been so off my game this week--missing and coming late to meetings. I think a set fall school schedule will help keep me on track, or let's hope so. Though with school back in the swing of things only means less time for hobbies :/ (i.e., baking, cooking and blogging) ::tear::

It took me forever, but I finally got around to updating "My Top 5 Sweet Tooth Picks" and "My Top 5 Savory Picks"! You can see these updated lists on the right side of this blog underneath the "Popular Posts" section. Really, my lack of updating was out of laziness. Since I first created those two lists, I have made a ton of recipes. Some of which I have beyond loved! And the other day, I was looking at those lists and realized just how out of date and non-reflective of my favorites they were. So I decided it was time that I updated it. Out of the 10 recipes, 2 were still my favorites. But everything else changed. Take a look! Though my favorites do not seem to overlap much with my most popular posts, I think you just might like what I picked! :) After all the first time I made those list-- Crispy Ritz Chicken and S'moreos (which is still on there) were on there-- but were not on my most popular posts list-- but now look-- they are-- so I'd like to think of my favorites lists as fortune tellers of what is to be popular ;)

I have made stuffed portobello mushrooms before but it has been awhile. I love, love, love, mushrooms. Ever since I was little. Though I am not a fan of raw mushrooms, I do love sauteed mushrooms. Which is why, though at first I wanted to make a traditional stuffed portobello mushroom-- I decided to really bake my mushroom so that it would be more tender and juicy (almost as if they were sauteed). And then I topped the the mushrooms with a chicken jalapeno popper stuffing. The look reminded me of Mexican Sopes. This recipe will definitely be a go-to favorite for me. It was semi-healthy, quick and simple. The hubby, whose not as much of a mushroom enthusiast as me-- loved the stuffing! He used the left over stuffing as a spread to eat with some bread. He was addicted :)

CHICKEN JALAPENO POPPER TOPPED PORTOBELLO MUSHROOMS

A For the Love of Dessert Original Recipe

INGREDIENTS

Preheat Oven to 350F Degrees

4 portabello mushroom caps, cleaned
Olive oil for brushing

FOR THE STUFFING
1/2 large chicken breast, shredded*
4 oz. cream cheese, softened
2 tbsp. mayonnaise
3 tbsp. sour cream
1/2 c. grated Parmesan cheese
1/3 c. Panko bread crumbs  (+ some for garnish)
1 1/2 tbsp. jalapeno juice
1/4 c. diced jalapenos 
1 tbsp. garlic
2 green onions

*To shred chicken, place one chicken breast and 2 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. 

DIRECTIONS

For Mushrooms:
To prepare the portabello mushrooms- first remove the stem by pulling in the opposite direction in which it's learning (it should snap right off). If needed, take a knife and cut it off at the base. Remove the gills by cradling the portobello in one hand with the gills facing up, then use a small spoon to scrape the gills off, moving in a circular path (the gills should come out very easily, and you do not need to use a lot of pressure). Then using a damp paper towel, wipe the cap of the mushroom to remove any residual dirt. Using a brush- coat the mushroom caps with olive oil. Place mushroom caps on a line baking sheet and bake for 10-15 minutes until flat. If you do not want flat mushroom caps-- make stuffing first, fill mushroom caps and then bake 15-25 minutes, until tender.  Allow to cool.

For the Stuffing:
In a medium bowl, using a spatula, mix together cream cheese, mayonnaise and sour cream. Then fold in chicken, Parmesan cheese and Panko bread crumbs. Once well combined, add jalapeno juice and diced jalapenos followed by garlic and green onions.

Using an ice cream scoop- place one scoop of chicken jalapeno popper stuffing ontop of each portobello mushroom (still on baking sheet). Garnish with a little panko breadcrumbs.

Change oven setting to broil-- place topped mushroom caps under broiler and bake for 1 minute until Panko breadcrumbs are browned.

Enjoy,
Chika

Cake Batter Cupcakes

I love baking, cooking, and blogging. But since I have gotten back, I have been so tired. I expected jet lag, but I never knew it could be like this. Though, on Saturday Luke told me that for every one hour of time difference to where you travel, it takes a day to recover. What's worse, is that I have been baking and cooking, but just not posting :/ (and that's like my favorite part!). But by the time I am done baking and cooking, I am ready for a nap. The silver lining: a have tons of recipes to share with you all!

Well, I thought I would pick up where I left off: heading to Southeast Asia. Before we left, I bought some reading books and a large book of crossword puzzles.  I really love crossword puzzles. I also downloaded some games on my iPad. Since the flight was 22 hours long, I was a bit worried, since I get too antsy. Though we did have a stop over in Moscow- where we got to get out and stretch. Though, I have to say the Moscow airport was scary....the people were a bit harsh. I felt like I was part of a heard of cattle that was trying to be directed. Not a feeling I would want to relive.

The hubby and I booked Singapore Airlines. Trust me if you have the opportunity to fly this airline, I would. Singapore Airlines was fantastic. The food was delicious! And they feed you constantly! My favorite part, was before the flight began, they handed out MENUS! Are you serious?! I have gotten so used to not being provided any food or entertainment. Granted, this was an international flight, but in Asia, their domestic flights are really nice too (I'll share abut that later). Anywhoo- it was an awesome menu! There in-flight entertainment system is fantastic. They have all the latest music and movies. They have Hollywood movies as well as international movies. They also have television series. I watched the newest season of Big Bang Theory, Two Broke Girls, as well as The Guardians, Silver Linings Playbook, I Give it a Year, and Now is Good (I loved that movie....so sweet :) The plane was not that full...so the hubby and I had a row to ourselves, which was nice, because the rest of the time, I got some much needed ZZZZZZZZZZZ's :)

I made these cupcakes in April for an end of semester party in one of my favorite classes. They are cake batter cupcakes! I love batter- cake, brownie or cookie dough (okay, that is "dough" but it is about the same). Plus cake batter anything- looks so cute! I love sprinkles. I mean can you really have too much sprinkles. Pretty much impossible! To top it off...hahah...the frosting (get it? top? frosting?) was a cream cheese cake batter frosting!? Say what?! Yes, you are correct! They are super easy to make- so go on and make them for your next get together!

CAKE BATTER CUPCAKES

Adapted from Your Cup of Cake

INGREDIENTS

Preheat Oven to 325F Degrees

FOR THE CUPCAKE
1 box yellow cake mix (I love Duncan Hines)
1/3 c. oil
3 eggs
1 c. of water
1 c. of sour cream
2 tsp. vanilla extract
1/4 c. multi-colored sprinkles*

FOR THE FROSTING
4 tbsp. butter, softened
8 oz. cream cheese, cold
1/3 c. of yellow cake mix (dry)
4-6 c. of powdered sugar
Sprinkles for topping

*I recommend using the long sprinkles or shaped sprinkles rather then the beads, because the color runs easily. I learned that the hard way :/

DIRECTIONS

For the cupcakes:
Before you begin, sift cake mix to make sure there are no lumps and line a cupcake pan with liners. Then in the bowl of a stand mixer, fitted with whisk attachment, combine cake mix, oil, eggs, water, sour cream, and vanilla extract. Mix until well combined. Then add in sprinkles. Instead of using the mixer, use a spatula and fold in the sprinkles. Do not over mix. Also do not worry if the color on the sprinkles begin to bleed. That is normal. Folding the sprinkles in by hand will help with the color bleeding. Using an ice cream, fill each liner 2/3 of the way full. An ice cream scoop is the perfect amount. Bake for 18-22 minutes or until inserted toothpick comes out clean. Allow cupcakes to completely cool.

For the frosting:
In the bowl of a stand mixer, fitted with paddle attachment, cream together butter and cream cheese until light and fluffy. Do not over mix, you want the stiffness of the cream cheese for your butter cream. Then add in cake mix and 3 c. of powdered sugar, slowly until well incorporated. Then add, 1 c. of powdered sugar at a time until desired consistency is reached. The frosting should be stiff enough to hold shape when piped. Garnish with sprinkles.

Enjoy,
Chika

Red Velvet Wedding Cake Cupcakes

Yesterday after posting about Crockpot Orange Chicken, if you remember, my sister and brother-in-law went to a Spurs game. Well, while they were at the game, the hubby and I decided to make it a date night. We walked along the Riverwalk, which is absolutely beautiful at night, and have a really nice dinner. We chose to stop at this place called the Rivers Edge after looking around at a few places. We out on the patio right at the edge of the Riverwalk. I was very excited, because I chose to do their three course meal with salad with avocado ranch sauce, lobster ravioli and a chocolate mousse cake for dessert. The hubby decided to get a dish called Pablano Pabill (chicken wrapped in banana leaf served with carrots, green beans, rice and plantains). Everything was so beautiful and so delicious. It was a wonderfully romantic dinner!

Today, we decided to get brunch with my sister and brother-in-law before heading back to College Station. We decided to go to a brunch place that was ranked really highly on Yelp and had rave reviews- a place called Magnolia Pancake Haus. It was featured on Food Network's Drive-ins, Diners and Dives. We drove there (though I may have put in the wrong address at first which took us to the completely wrong part of town, and by may--I did). When we got there, the wait was 60-75 minutes. That seems redunkulous right? Well by the time we got seated the wait was up to 90 minutes!

Sorry! It is a bit blurry. But I thought it looked cute!

All I kept thinking was this place better be over the moon fantastic. My sister and I always share dishes. We decided to get the crab cakes eggs Benedict and the jambalaya omelette. One came with a side of chocolate chip pancakes and the other a biscuit with sausage gravy. It was DELICIOUS but here is my little soap box statement- if a place--any restaurant no matter how great-- makes you wait more than an hour to eat-- it is hard to live up to that expectation! Right?!

I made these cupcakes for Ninja's Birthday Party for the "humans" ;) Since there were pupcakes for the fur-babies, I also wanted cupcakes for their owners (i.e., the humans). Well, ever since I made the Wedding Cake Cupcakes and loved it- I have been thinking of making these cupcakes with different types of cake. Two of my ideas included making a Red Velvet version and a Chocolate version (to come...). So, I decided to make the Red Velvet for Ninja's Birthday Party because a few of my dog park friends told me they preferred Red Velvet over the Chocolate. They came out FANTASTIC. Justin and Luke, who also came to Ninja's Birthday Party said it was the best baked good I have ever made. And my dog park friends ate it up-- they have not tried my baked goods before (this was the first time I brought anything I made to the dog park)-- so that was a good sign. I did not get to try it because I brought them all to the dog park and when I left- they were all done! YAY!

RED VELVET WEDDING CAKE CUPCAKES

Cupcakes and Frosting adapted from the Recipe Girl

INGREDIENTS

Preheat Oven to 325F Degrees

FOR THE CUPCAKES
1 box Duncan Hines Red Velvet cake mix
1 c. all purpose flour
1 c. sugar
1 1/3 c. water
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 c. sour cream
4 large eggs

FOR THE FROSTING
2 (8oz) package of cream cheese, room temperature
1/2 stick of butter, room temperature
2-4 c. of powdered sugar
1 tsp. vanilla extract

DIRECTIONS

For the Cupcakes:
In the bowl of a stand mixer fitted with whisk attachment, whisk together cake mix, flour, and sugar. Then add in water, vegetable oil and vanilla extract, mixing ingredients until creamy. Add in sour cream, stirring until incorporated and finally adding in eggs, again mixing until incorporated. Line cupcake pan with liners. Using an ice cream scoop fill liners 3/4 of the way full. Bake for 18 minutes until inserted toothpick comes out clean.

For Frosting:
In the bowl of a stand mixer, fitted with paddle attachment, combine cream cheese,butter, 1 c. of powdered sugar, and vanilla. Beat on medium speed and then medium-high speed for 6-8 minutes until creamy, light, and fluffy. Gradually add remaining sugar, 1/2 c. at a time-- beating for 1 minute after each addition. Continue adding in ingredients until desired consistency and sweetness is reached (i.e, you may not use all 3 c. of powdered sugar, if you want more sweetness but need a softer consistency add some heavy cream). The frosting should be stiff enough to hold shape once piped.

Enjoy,
Chika

Skinny Jalapeno-Cream Cheese Wontons

Were you guys a big fan of "Boys Meets World"? I was! A huge fan. I have watched every single episode. Well rumor has it ;) that they are coming out with a "Girl Meets World." And this time the parents would be Cory and Topanga! How cool is that! I know that I am well into my twenties, but there is something so nostalgic about that show. Though I have to say, that I have been watching the MTV2 re-runs of "Boys Meets World" and realized how corny the show is I knew it was a bit dorky when I watched the show the first time around, but I did not realize just how corny and cliched it was. BUT I still very much enjoy watching the series! Can't wait for this new show!

Not only have I been on a S'More kick lately but I have also been on a Jalapeño Popper or Jalapeno-Cream Cheese kick too! I made a fried version of these Jalapeño-Cream Cheese Wontons awhile ago when I had invited Justin and Luke to come over for dinner to see our newly decorated place. Well, I had poorly planned my time and by the time I finished making everything- it was late at night. I tried to photograph the wontons but there is something about non-natural lighting that made the food look so ugly :( 

So I decided I would just try to make this yummy little appetizer again, but this time try to make them a bit more healthy by baking them instead of frying them. I am not usually one for attempting to make things "skinny" but I am definitely trying. I made a few modifications to this recipe so that I could make it as healthy as I could. And both the hubby and I really enjoyed them! These wontons were pretty easy to make and put together. The frying was a bit tricky, but baking them makes the process a lot easier and healthier. Nothing better than less-guilty food ;) Can't say it is completely guilt-less--I mean it is filled with cream cheese isn't it? 

SKINNY JALAPEÑO-CREAM CHEESE WONTONS

Adapted from All Recipes

INGREDIENTS

Preheat Oven to 400F Degrees

8oz. package of fat-free cream cheese

1 c. shredded 2% mozzarella cheese 

4 oz. can of diced jalapeño peppers (reserving 3 tbsp. of juice)

1 tbsp. garlic

3 green onions, diced

16 oz. package of wonton wrappers

DIRECTIONS

In a large bowl, mix all ingredients using a spatula (except wonton wrappers) together- cream cheese, shredded cheese, diced jalapeño peppers (plus juice), garlic, and green onions. *The jalapeño juice will add a nice distinct jalapeño flavor to the filling. 

In a small cup or bowl- fill with warm water. Holding the wonton in a diamond shape in your hand, scoop one generous tablespoon of cream cheese mixture into the middle of the wonton. Then dip your finger in the water and lightly outline the "top" triangle border of the wonton wrapper. Then fold the bottom triangle portion of the wonton paper up-and over the top portion. Pinch the border of the wonton to tightly seal the wonton. 

Sometimes when sealing one side, the cream cheese mixture will push out on the other-- if that happens just use your finger to push the cream cheese back into the wonton, and slowly seal the other side. Repeat, until entire meat mixture is used. Make sure to tightly pinch edges down so prevent opening during baking.

Bake for 8-10 minutes, until wonton edges turn slightly golden brown. Once done, dust the flour of the wontons (my pictures still show the flour- I forgot to dust it off before taking pictures :/). 

Enjoy,

Chika

Jalapeno Popper Mac n' Cheese

I cannot wait for this "three-day" weekend coming up. It is not an official university holiday, but originally my sister was planning to come into town (Houston) for the All-Star game with her sports-fanatic hubby. So when planning my schedule this semester- I did not schedule class or clients-- because I figured I would be in Houston all weekend. Well it turns out that they were not able to get tickets to the game like they planned and will not be coming to Houston this weekend. But since I already cleared my schedule (I think saying just kidding to my class...you have class,..is just cruel)-- so I am viewing this as a positive-- I get a three day weekend to both rest and catch up on some long over due "To-Do" items.

Onto food...I love all things jalapeno popper, the combination of jalapenos and cream cheese taste awesome! Truth be told, I really just love jalapenos and cream cheese separately- but whomever thought of putting them together was sheer genius. I probably would have served jalapeno poppers at my wedding if I did not think I would get a few looks about the level of classiness of these things and wonder about how this fit into my Indian Cuisine theme. Do not fret- after the wedding- when I felt I had some wiggle room in what I ate-- I may have ate some :) And by some I mean a bag of those frozen jalapeno poppers you can purchase at the grocery store :)

Lately, in my search for recipes on Pinterest or just random on-line searches, I have seen creative food bloggers make recipe renditions of the jalapeno poppers in other foodie forms: two of which were jalapeno popper wontons and jalapeno popper mac n' cheese. Both of which I made :) The second of which I am sharing with you today. Mmmmmm...::sigh of happy tummy::...did I love this mac n' cheese. I love mac n' cheese in general, so I am not sure it's hard to convince me on the deliciousness of mac n' cheese but this recipe was truly fantastic. It was quick to make and fun to eat :) Can't beat that combination. You will not be sorry if you make this recipe!

JALAPENO POPPER MAC N' CHEESE

Adapted from Budget Bytes

INGREDIENTS

12-16 oz. of uncooked elbow macaroni
1 tbsp. olive oil
1 tbsp. garlic
1 c. milk or buttermilk (I used buttermilk)
4 oz. cream cheese
1/4 c. Parmesan cheese
1/2 c. sour cream
4 oz. can of sliced jalapeno (reserving 3 tbsp. of liquid)
4 oz. can diced green chiles (drained)
1 1/4 c. shredded pepper jack cheese

DIRECTIONS

In a large pot, over medium heat cook pasta according to package directions- approximately 7-8 minutes until al dente. Then drain excess water and run cold water through pasta to prevent sticking. Return to large pot.

You can prepare the sauce while the pasta is cooking. In a medium sauce pot, heat olive oil, over medium heat. Then saute garlic, for 1-2 minutes, until slightly browned and fragrant. Then add in milk, cream cheese, and Parmesan cheese. Using a whisk, stir the the ingredients until a smooth sauce forms. Then turn down to low heat, and stir in sour cream. Next, add the 3 tbsp. of jalapeno "juice" (this will add a nice distinct jalapeno flavor to the sauce), along with diced jalapenos and chiles-- stir well. **if desired salt can be added (though I do not think it is needed)**

Once sauce is made, pour the sauce over the pasta and combine well by stirring (do this while the pot is over lowest heat). Finally add the shredded pepper jack cheese and stir to melt cheese. The heat from the cooked pasta and sauce should be enough to melt the cheese (I place the pasta over low heat-- to keep it warm). Serve hot and best eaten the day. I garnished with crushed red peppers because I like a bit of spice. 

I re-heated the mac n' cheese the next day and ate some--still delicious. So I do not think it's a must to eat it the same day.

Enjoy,
Chika