Foodie Sunday-Creamy Chicken Curry wrapped in Phyllo Dough

Today has been one of those awesome days… I woke up, made James and the girls eggs over easy and toast, fed the goats and chickens, finished all our laundry… basically just kicked ass this morning. 

After the typical chores were done, I decided to stay in my kitchen…all day. My happy place. 

I put the food network on and assessed what I had in my pantry to work with. 

Old-Fashioned Donut Sticks were first on the list. Then after all that sweet goodness, I decided I needed something savory. Not too spicy but something with a hint of smoke and spice. 
Curry.

Curry was the answer. 

When I want curry I need to be careful. My kids will eat pretty much anything I make for them. I mean- there are some exceptions….Tori hates tomato! She orders BL’s instead of BLT’s. Will not touch tomato soup either! 

Gwen won’t eat scrambled eggs. She like them over easy. ONLY.

For the most part, they really are good eaters. They like ahi tuna, most seafood really…They love when I cook up a juicy rib eye steak. They love salmon, veggies, sushi, miso soup… the list of typical childhood “don’ts” are usually “do’s” in the food department here. I’m lucky that they’ve developed such mature pallets. But–when it comes to Curry and other Indian cuisine, I try and come up with ideas that are more family friendly but still give me that delicious flavor I’m looking for. 

Tonight, Creamy Chicken Curry wrapped in Phyllo Dough was the answer. 

I make curry chicken salad a lot. We put it on top of salads or in a wrap for lunch. 

I modified my chicken salad recipe a bit for this yummy filling and made a homemade hollandaise sauce to drizzle over the top of the finished dish. 

We ate these along side a fresh mixed green salad with red wine vinaigrette, avocado and seared ahi tuna. 

It was absolutely scrumptious!!

Not one bite was left by the end of the meal. I will be making these again and again! Creamy Chicken Curry wrapped in Phyllo Dough|

Makes 12-14 

  • One pack of store bought Phyllo Dough. I used about 24 sheets
  • 1.5 lbs of boneless, skinless chicken breast
  • 1/4 tsp celery salt
  • 1/4 tsp turmeric 
  • 1/2 tsp curry powder plus 1 tbsp 
  • 1/4 tsp garlic powder
  • salt and pepper 
  • 1 tbsp olive oil
  • 2 heaping tbsp of mayo
  • 1/2 c shredded cheddar cheese 
  • 1 stick of butter, melted
  • Parsley for garnish 
  • Hollandaise sauce, store bought or homemade for drizzling 

Here’s how I made it!

Start by preheating your oven to 350. 

Place the chicken in a baking dish… Sprinkle with celery salt, turmeric, 1/2 tsp of curry powder, salt, pepper and garlic powder- evenly. Then drizzle with a little bit of olive oil. 

Cover and bake for 35-40 minutes or until chicken is cooked through. 

Let it cool completely with the cover still on to be sure none of the moisture escapes. 

Then slice it up and chop it into small chicken salad size bites.

Next mix together your chicken, mayo, 1 tbsp of curry powder and the cheese.

Set this delicious mixture to the side for a moment. Or make it ahead and chill it for a day to really let the flavors soak in and pop!

Melt the butter.

Working on a lightly floured surface, carefully take out one sheet of Phyllo Dough. Brush it with the melted butter, lightly as the dough is very thin and fragile. 

I like to keep a damp paper towel over the Phyllo Dough as I work with it. It will dry out quickly and become brittle if you don’t.

After brushing the first sheet with the melted butter, take one more sheet and top the first. Brush this one with butter also. 

Using a pizza cutter or sharp knife, cut the sheets exactly in half… the long way.

Next take a tbsp or two of your chicken curry filling and place it in a line on one side of your Phyllo. Roll it up like a cigar. 

Repeat this step until all of the filling has been used. 

I was able to make 12. 

Lay them on a parchment lined baking sheet and bump the oven temp up to 400. 

Using the remaining melted butter, brush each roll up with copious amounts of that melted butter.

Bake for 12-15 minutes. Turning them over once during that 12 minute span. 

They will come out golden brown, flaky and buttery!

Top these with a buttery and creamy hollandaise and some fresh chopped parsley…. (I’ll post my homemade hollandaise recipe soon). 

Yum. Wow. Amazeballs. 

Corn Cobb Crullers- Old-Fashioned Donut Sticks

Is there anything better than thinking to yourself… hmm, I’d really like a donut right now!? And then 30 minutes later, boom!

Homemade old fashioned donuts! And I didn’t even need to drive to the coffee shop. 

James and the kids are huge fans of mine today. 

These are surprisingly easy to make and were the perfect treat on a windy Sunday after tapping more of our maple trees. 

Corn Cobb Crullers | Old-Fashioned Donut Sticks

Makes 5-6

Prep time 5 min

Cook time 12 min

  • 1 1/2 c AP flour
  • 1/2 c granulated sugar
  • 1 tsp baking powder 
  • 1/4 tsp salt 
  • 1/2 tsp ground cinnamon 
  • A pinch of nutmeg 
  • 1/2 tsp vanilla 
  • 3 tbsp butter, melted
  • 1 egg
  • 1/2 c milk
  • 3 tbsp vegetable shortening 

For the glaze-

  • 2 c powdered sugar
  • 3-4 tbsp milk

Start by whisking together all of your dry ingredients.

Next add your melted butter, egg, vanilla and milk, stir to combine. 

The batter will be thick.

Next, get out the vegetable shortening! This is wear the  “Corn Cobb Cruller” (as my husband cleverly named them) part comes in. 

I wasn’t quite sure what to bake the donuts in. I’m assuming piping the batter into a cast iron skillet might yield a similar result but for me… this made the perfect donut stick!

My cast iron cornbread pan! 

Take your shortening and slather the Cobb indentations. And I mean SLATHER.

This not only acts as non stick insurance but also gives the donut stick that fried in fat taste. Just like the donuts from the old country store. 


Lightly press your batter into the Cobb molds. Bake at 375 for 12 min. 

Let them cool in the pan for at least 5 minutes before carefully taking them out to cool on a wire rack. 

While they cool, whisk together the powdered sugar and milk to make a creamy glaze. 

Spoon the glaze over the donuts, covering the entire top so the glaze drips down the sides, coating the entire donut stick. 

The glaze will harder within minutes and voila! 

Old fashioned donut sticks. 

Make these!!! They are perfect for dipping in hot chocolate. 

Wishing for warmer days…Fresh Avocado and Crab Cakes

We’ve had quite a bit of snow here in New England over the past couple of weeks. 

It is New England though…we had a snow storm one day and sunny skies and temps in the 50s the very next day. 

The warmer days instantly drive cravings of seafood, light and bright flavors, BBQ, freshness! 

So I decided to splurge and buy fresh Maine jumbo lump crab meat, ripe avocados and the freshest salmon I could find. 

These Avocado Crab Cakes are certainly not an everyday thing here at the homestead but are truly delicious and worth every penny. 

Here’s how I made them-

Fresh Avocado and Crab Cakes|

Serves 4

Prep time: 20 minutes 

  • 1 lb fresh jumbo lump crab meat
  • 2 ripe avocados
  • 1 tbsp fresh lemon juice
  • 1-2 tbsp mayo 
  • 1/4 tsp old bay seasoning
  • Salt and pepper to taste
  • Freshly chopped cilantro for garnish

Start by halving your avocados, removing the pit and dicing in a cross-hatch pattern within the skin before removing the fruit with a spoon…

Next, toss the diced avocado with a good squeeze of fresh lemon juice and a pich of salt and pepper. Set aside.

Now it’s time for the crab. Mix the crab meat, mayo, old bay, and another pinch of salt and pepper. 

Grab a ramekin, I used a 1 cup ramekin…take two heaping tbsp of your crab mixture and pack it tightly into the ramekin. Then pack the same amount avocado on top of the crab. Once both are packed in tightly, take the back of a knife and run it along the inner edge off the ramekin; separating the avocado and crab cake from the ramekin slightly. 

Quickly turn the avocado and crab onto a serving plate and there you have it!!! 

Top it with a little squeeze of fresh lemon and some chopped cilantro. 

Summer on a plate!!!

Perfect with seafood, steak or chicken! Like we’re having tonight!!

People will think you’re all “fancy” when you make this dish. But really… all you need is 3 ingredients and a ramekin. 

Oh and a fork!! 

Easy Taco Lasagna! 

This is going to be a “quick” post. But a good post-because this Taco Lasagna is Delicious!!!! 

It’s quick, easy and serves 8! Perfect for a crowd or a busy weeknight! It’s a great make ahead meal and trust me…taco Lasagna is pretty tasty for leftovers the next morning too! 

Taco Lasagna|

Prep time: 20 minutes 

Cook time: 30 minutes 

  • 1lb of ground beef 
  • 1 sweet onion chopped
  • 1 can of traditional refried beans
  • 1 packet of taco seasoning 
  • 1 can, cream of mushroom soup
  • 8 oz of sour cream
  • 3 cups of shredded cheddar cheese
  • 6, 8-10 inch flour tortillas
  • A pinch of salt and pepper
  • Fresh chopped cilantro for garnish

Start by chopping your onion. Add it to your ground beef (I used the rest of our ground venison we had from my husbands deer the year before).

Cook the ground beef and onion till it’s cooked thru completely, seasoning with a little salt and pepper.

Meanwhile, while the beef is cooking, mix together the sour cream and cream of mushroom soup. 

Spread half of the sour cream mixture onto the bottom of an ungreased, 13×9 baking dish. 

Once the ground beef and onion is browned, strain off the grease and stir in the taco seasoning and the refried beans. 

Layer two tortillas, overlapping, on top of the sour cream mixture. Then add a layer of the beef and bean mixture.

Then add a cup of the shredded cheese. Then repeat. Sour cream, tortillas, meat, cheese, tortillas, cheese, cilantro. 

At this point you can bake it, uncovered at 350 degrees for 25-30 minutes, or cover it and save it until you’re ready to bake it and eat! 

We paired this with a simple spinach salad. 

This Lasgna is so creamy you really don’t need any added toppings. Guacamole being the exception to the rule. Any rule really. Guacamole should be eaten everyday. Seriously. If I had my way I’d eat guac with every meal. 

Guac or not, this is a definite must try!