Profiteroles Chicken Filling

Profiteroles with Chicken Filling

*1/2 cup Water

*1/2 cup Butter Flavored Shortening

*1/8 teaspoon Sea Salt

*1/2 cup All-purpose Flour

*2 Eggs

In a sauce pan on medium heat bring the water, shortening and salt to a boil. Then reduce heat and add all the flour all at once and stir, stir, stir.  The dough will form into a stick ball of dough.  Then remove from heat and allow the dough to cool slightly and with a hand mixer beat in 1 egg at a time, beating in each egg completely before adding the next egg.  Mix until dough becomes thick and smooth slightly shiny.

Then with a 1 tablespoon size cookie scoop, scoop 12 scoops of dough onto a half baking sheet lined with parchment or baking mat such as a Silpat.

After scooping dough, use a little water on your finger to press down any pointy spots on dough ball, repeat for each dough ball.

Bake in a preheated 425*F oven for 20 to 25 minutes or until a golden brown and hollow sound when tapped

Allow the profiteroles to cool on baking sheet. Then slice of the tops and add the chicken filling.

Note:  If not using the profiteroles immediately, which I recommend for best results.  I have covered them with a tea towel overnight and used them the next day and they worked out well too.

I made 2 batches, separately.

2 batches bakes about 36 profiteroles.

Chicken Filling

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*1 Large Rotisserie Chicken, cut into chunks (about 2 and 1/2 cups)

Place chicken  pieces  in a large mixing bowl and set aside.

Dressing

*1 cup Greek Yogurt, depending on taste

*1  cup Olive Oil Mayonnaise, depending on taste

*1 teaspoons Lemon Juice

*1 Tablespoon Red Wine Vinegar

*1/2 teaspoon Onion Powder

*1/2 teaspoon Garlic Powder

*1/4 cup finely grated Parmesan Cheese

*2-3 packets sweetener, Splenda or 2 tablespoons Honey or Sugar

*1 tablespoon Poppy Seeds

*Sea Salt and Fresh Ground Pepper, to taste

For the dressing whisk together in a medium bowl:  Mayonnaise, Greek yogurt, lemon juice, vinegar, onion powder, garlic powder, cheese, sweetener, poppy seeds and then salt and pepper to taste.  Pour the dressing onto the chicken salad mixture and stir together until completely coated, using a 1 tablespoon cookie scoop, scoop chicken mixture into profiteroles.

Chicken Filling will keep up to  1 to 3 days in the fridge in an airtight container.

Enjoy!

Lindy

 

 

 

French Onion Dip Sandwiches

French Onion Dip Sandwiches Crock Pot Style

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**Crock-Pot/Slow Cooker with Slow Cooker Liner

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*3 to 5 pounds Eye Round or Chuck Roast

*4 cups Beef Broth or Stock

*1-2 tablespoons Worcestershire Sauce

*2-4 Tablespoons Apple Cider Vinegar

*2 tablespoons Brown Sugar

*1/4 teaspoon Ground Oregano

*1/4 teaspoon Thyme Leaves, slightly crushed

*1/8 teaspoon Red Pepper Flakes, optional for extra heat

*2 (1 ounce) Packets Onion Soup Mix or use below Homemade Onion Mix

*Top roast with 1/8 teaspoon Kosher Salt

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*If using a frozen roast, layer in crock pot the above ingredients and cook on low or high 6 to 8 hours or until meat is tender (If worried about safety thaw before cooking). Slice against the grain or shred as desired.

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*If using fresh roast. Pat dry the roast with paper towels and rub on the rub seasoning onto the roast. Place the roast into a large heated cast iron skillet, heated on medium high heat with 2 tablespoons butter and 2 to 4 tablespoons extra light olive oil. Sear the rub seasoned roast 3 to 4 minutes per side. (Use splatter guard to protect you from hot spatters.)  Cook in crock pot 4-6 hours on high. 6-8 hours on low or until meat is tender. Slice against grain or shred as desired.

*

Seasoned Rub 

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*1 tablespoon Kosher Salt, less if you use table salt

*1-2 tablespoons Fresh Ground Black Pepper, or to taste I like Black Pepper

*1/4 to 1/2 teaspoon Ground Oregano

*1/4 to 1/2 teaspoon Thyme Leaves , slightly ground

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Rub on your fresh roast, USE ONLY if searing roast before cooking in crock pot.

*


Homemade Onion Mix or Onion Soup Mix

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*1/4 cup Dried minced Onions

*1/2 teaspoon Onion Powder

*1/8 to 1/2 teaspoon Celery Seed

*1/2 teaspoon Parsley Flakes

*1/2 teaspoon Paprika

*1/4 to 1/2 teaspoon Fresh Ground Black Pepper

**2 tablespoons Beef Bouillon, ADD THIS ONLY if you want to turn this recipe into Onion Soup Mix, because the above recipe has the beef broth/stock already added.

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Recipe adapted from All Recipes Dry Onion Soup Mix

Caramelized Onions (Topping)

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*3 Large Yellow Onions, Cut into Strips/Julienne cut
*4 tablespoons Extra Light Olive Oil, more as needed
*1/2 teaspoon Kosher Salt
*1 teaspoon Balsamic Vinegar, add after onions have Caramelized

On medium-low heat in a Stainless Skillet, heat the oil and add the onions and let cook for 3 minutes without stirring. Then continue sautéing/cooking onions stirring occasionally as needed. This process can take up to 30 minutes. When onions start caramelizing watch them carefully, stirring make sure not to burn the onions. When onions are Caramelized add the Balsamic vinegar to help remove brown bits from the bottom of pan.

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Sliced Cheese: Your choice Swiss, Provolone, Pepper Jack, Monterey Jack and etc….

*

Auju Sauce

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Use Juices drained from the cooked meat or Make Auju Sauce by using Auji packets and make according to directions on the package.

*

Rolls

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Use Baguettes for sandwiches or your favorite firm rolls for dipping.

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Assembling Sandwiches

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Butter and toast baguettes/rolls (slice rolls if unsliced and then buttered and then toast each sliced half in oven until golden brown.). Add the meat to the roll and top with caramelized onions and your favorite cheese (Swiss, Provolone Pepper Jack etc..) if desired.

Enjoy!

Lindy