Whenever I decide to get adventerous with cooking its always on a Sunday. Let’s be honest, I don’t have time during the week. So Sunday it is!
This evenings adventure was chicken pillows with garlic smashed potatoes. When I first talked about this last week one evening when my sister-in-law (well, techincally not yet, but its too much to say soon-to-be sister-in-law) was here picking up her dog that we watch on Mondays her reaction was “Smashed potatoes, ew, chunks”. But of course then said “Will you blog about it?” So I can’t disappoint. She would cut me. Not really.
Let’s get to it.
Both of these receipies were of course found on Pinterest as pictured below:
So let’s do the Smashed Potatoes first. I tweaked the recipe a bit because my husband really likes some cream cheese in his mashed potatoes so I decided to throw a bit in here, too.
- However many potatoes you want
- Minced garlic (I used a jar, I hate mincing my own garlic)
- Minced chives
First, you put the potatoes (whole) in a pot that can be covered and put in the oven. Turn the oven to 350 degrees. Put a pat of butter on each potato. Cover the pot and stick it in the oven for 20 minutes.
After 20 minutes, take them out, add more butter (which will melt on the heat of the pot) and roll the potatoes around so that they are coated in butter. Sprinkle salt on top and pop them back in for 45 minutes to an hour depending on how big the potatoes are.
Take them out of the oven and if you stab them with a fork and they are soft, they are done. Yes, the old “stick a fork in me, I’m done” trick.
One by one I put each potato in a bowl and smashed it up. I just used a fork. Easy enough. Once smashed I added a pat or two of butter, a sprinkle of chives, a spoon of the minced garlic and a couple hefty pats of cream cheese. Then kept mixing. The cream cheese and butter melt right in and make everything kind of half mashed half smashed like.
Just repeat until all potatoes have been smashed. The End.
Now for the chicken pillows.
- One package of crescent rolls
- 4 ounces of cream cheese (softened)
- 1/4 cup of sour cream
- 1/4 teaspoon of salt
- 3/4 tablespoons dried chives
- 3/4 tablespoons fresh minced onion
- 1 1/2 cups chicken (this can be canned chicken or fresh chicken breasts, cooked and diced)
First mix the sour cream and cream cheese together. Then add the chives, onion and salt. Mix thoroughly.
Now add chicken to complete the mixture.
Open your pack of crescent rolls. You want to use two triangles together to form a sqaure/rectangle. Make sure you pinch the perforation together so that the mixture cannot leak out the bottom.
Add a bit of the mixture to the dough (in hindsight I should have used more).
Fold up the corners to make the “pillow”.
Now prepare a bowl of 1/4 cup melted butter and a bowl of Italian bread crumbs.
I put my four chicken pillows on a regular plate and spooned butter over each one. I then tilted each on up with a spoon to allow the extra butter to reach the underside as well. Once each pillow was coated with butter I spooned the bread crumbs over them as well. I picked each one up by the sides to get the bottoms and then placed each one on the tin foil lined cookie sheet.
Once all the pillows are coated put them in the oven at 350 for 20 - 25 minutes until browned.
In the meantime you can make gravy if you wish. I used one can of cream of chicken soup, 3/4 can of water and 1 package of chicken gravy seasoning and warmed it in a pot on the stove.
Finally I had my dinner of chicken pillows and garlic smashed potatoes.
The potatoes were very good. I haven’t eaten the chicken pillow yet but my husbands review says its good, but could have used some more seasoning in the interior mix. I’m wondering if some garlic powder or some kind of Italian spice mix would have been good. But for now I’m at least deeming this a success. I would definitely make it again but tweak the pillows a bit to give it some extra flavor.