I was really hoping I was wrong about the whole early Autumn thing, but I think I was only too right ’cause the mornings have been super nippy the past few days. This could potentially make me very cranky but I’m trying not to let it.
Wowzers guys, it’s like March already! One sixth of the year is over, woohoo, see ya, bye-bye, gone. This is going way too fast for me and I know I don’t remember my life-manual mentioning anything about how time speeds up as you get older, clearly it does though. Can anyone tell me where to find the pause button please!
So far this year I’ve been thinking about how good it is that I made the decision to cut back on the amount of posts I do per week for the time being. With how hectic it’s been around here I know that there is no way I could have kept up otherwise. I’m thinking things will slow down a little now though, because the summer vacation season more or less ends with February and that usually calms things down for our everyday life. You see, the town I live in attracts a lot of vacationers in the warm months, for the Southern Hemisphere that’s December through March, but all of the tourists are packing it up and going back to where they came from now. Mostly they’re Chileans from Santiago but there’s a lot of international visitors too that will be vacating our little town.
It’s not that the summer crowds and vacation season affects me directly, I mean all of my extended family lives up North and has opposite seasons, but it definitely adds to the busy. It makes the traffic crazier and the grocery shopping trips take longer and are more unpredictable (if that’s even possible when you live in Chile). What has a bigger impact on my time is how many new people we meet and get together with. We also have a lot of friends who have family come into town for the season that they want us to meet so there are always parties, last-minute get-togethers, and house guests to feed. Let’s just say that I’ve been doing a lot of food making this year, which is what I always do but I mean a lot, a lot.
I have to admit that even with the heightened stress levels and lessened amount of sleep, I really like being busy. In fact, I think it’s ruining me because whenever things stop being busy I sometimes feel a bit lost. My need to have a constant project is actually a huge part of why I started this thing. Does anyone else have a hard time finding the balance between being too busy and being idle? Maybe I’m just a weirdo.
So I think I promised you guys in January that I’d eventually share the recipe for these amazing buffalo chicken bombs that the guys flipped over so I’m finally doing it. You can thank Sophie for inspiring me to finally do it because she was the one who wanted to make hot pockets the other day. Like I was just saying about meeting new people, most of my family made the drive to the home of some new friends the other day and I stayed home with Sophie because she would have died of boredom had she gone. My excuse not to go was that I needed to help keep Soph busy and not feel left out. As true as that was, the rest of the truth is that my major introvert self just highly dislikes the awkwardness of first meetings. Plus, I hate long car rides, I can’t stand sitting still very long.
It was a good thing for me to stay with her though. Sophie loves to help me when I have the time and patience to let her (she’s seven now so it’s usually a toss-up on whether she’s actually going to be helpful or not), so we made a bunch of different flavored chicken pockets. We did these and some honey mustard chicken, and some bbq chicken. Of course, I say “we” but in reality that means I let Sophie play with dough and put together a few of them before she got bored and went to watch the new Kung fu Panda movie with the boys. It made her happy though and that was the goal. I think the ones who are even happier about it are the eaters of these.
These bombs are the perfect thing to make for lunch or to have in the freezer for an emergency snack. The guys even like to eat them cold so they make great leftovers. You can adjust the spiciness to your taste also, and then serve them with extra hot sauce for those who like it hot. The point is that you need to make these if you have any appreciation for buffalo chicken!
- 1 tablespoon active dry yeast
- 2 talespoons sugar
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups whole wheat flour
- 1 1/2 - 2 cups all-purpose flour
- 1 tablespoon butter
- 1/2 cup celery, finely chopped
- 1/2 cup onions, finely chopped
- 1/2 cup Greek yogurt (or sour cream)
- 6 ounces blue cheese
- 1/3 cup hot sauce, such as Frank's red hot (or more to taste)
- 2 tablespoons worchestershire
- 1/4 cup shredded cheddar cheese
- 3 cups cooked chicken, cubed
- salt & pepper to taste
- 1 egg beaten with 1 tablespoon water
- pretzel salt (optional)
- Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in salt and oil until combined. Add whole wheat flour + 1 1/2 cups all purpose flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes, adding a bit more flour until the dough pulls away from the surface. It should be smooth and resilient. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
- While bread is rising, melt the butter in a small frying pan over medium high heat and add celery and onion. Saute for 5 - 6 minutes until somewhat cooked down and fork tender. Reduce heat to low and add sour cream and blue cheese; stir until melted in. Add hot sauce, worchestershire, cheddar, and chicken, then sprinkle salt and pepper to taste and remove from heat.
- Preheat oven to 400 degrees F (200 C) and line a baking tray with parchment. On a lightly floured surface, roll out dough into a rectangle, about 1/4 inch tall (and about 12x24 inches). Cut into either 6 or 8 even squares. For each one, brush the edges with water and place a large spoonful (around 1/3 cup) of prepared filling in center. Fold the corners up to meet in the center and crimp to seal into a little rounded package shape. Flip over onto creased part so that the top is smooth and place on parchment tray.
- Brush with egg/water and sprinkle with pretzel salt if desired. Bake for 22 - 26 minutes or until golden brown. Serve warm.