Chicken Salad in a Puff Pastry

Puff Pastry

Preheat oven to 400 degrees. Have 4 eggs at room temperature (may warm them in warm water if necessary). Mix 1 C flour, 1/4 t salt, 1/8 t crushed red pepper. In a heavy, flat saucepan, heat 1 C water and 1/3 C butter until boiling. Add the flour in one addition, stirring quickly until it comes together. Remove from heat and let sit for four minutes. Add eggs one at a time, beating with a wooden spoon until incorporated. The dough will be sticky when fully incorporated. It is hard work but definitely worth it!

Immediately spoon the dough into a pie plate that has the bottom only sprayed with vegetable spray. Spread the dough up the sides of the pan and put it into the hot oven. Bake for 10 minutes, then lower the heat to 350 degrees. Bake for 25-35 minutes or until fully browned. Let cool. It will keep overnight if covered tightly with foil.

Chicken Salad

Combine 1/2 C light mayo, 1/2 C light sour cream, 1 t lemon juice. Set aside. Combine 3 C chopped, cooked chicken. (Note: Rotisserie chicken works well.) Add in 2 T green onion, with tops, chopped, 1 C seedless grapes, halved, 1/2 C chopped celery, and 3/4 C coarsely shredded Monterey Jack cheese. Once combined, add in the sour cream mixture. Chill. When ready to serve, spoon the chicken salad into the puff pastry shell.

Serves 6-8

Vietnamese Noodle soup

For a wonderful light supper, try this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/vietnamese-noodle-soup-recipe/index.html

It was filling and tasty. Be sure to keep the meat on the rare side.

Note: Jarred, chopped jalapenos work just fine. I made the soup with chicken stock instead and only 2 C water. Still makes lots and lots! Cooking the noodles: (the directions on my package were in Chinese!) Bring a large pot of salted water to a boil, add the noodles and cook for two minutes. Drain, rinse well with cold water and drain again. For serving the next day, mix the noodles in with the broth, then layer the other ingredients on top.