Chicken Rissoles

Like many savory pies of the world, rissoles have made their way all over the map, from Ireland to Indonesia. Rissoles can be sweet or savory and have many different names. In Portugal they are called rissóis and are often filled with shrimp or fish and béchamel sauce. The version below is encased in pastry and rolled in bread crumbs. They can be baked at 350F, but I like them fried.

These are definitely a weekend project. The pastry is easy, but puff pastry can be substituted if you would like to skip a step. While delicious fried, the puff pastry will be more delicate and you must keep it cool while working it. Also you could make the filling the day before.

They make great bar snacks and taste even better cold.

Makes 30

Filling:
1 lb boneless skinless chicken thighs
6 cups salty chicken stock
1 bay leaf
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Chicken Pumpkin Quinoa

This is an easy healthy weeknight meal I’ve adapted from Fitness Magazine.  I’ve modified a few details to make it more flavorful but it is still low calorie.  If you wanted to be all foodie you could roast your own pumpkin instead of using canned.  I used hot Italian chicken sausages but use whatever suits your fancy.

Chicken Pumpkin Quinoa

serves 2

1/2 cup quinoa

1 cup chicken stock

2 chicken sausages, removed from casings and crumbled

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Upright Brewing Company Six


I love rye.  Rye bread, rye whiskey, and rye beer.  We have an excellent rye beer made in Texas called Real Ale Full Moon Pale Rye which tends to be a standard go to for me.  So I was excited to come across this in a grocery store in Portland, OR.  Upright Brewing is all about farmhouse inspired beers using saison yeast and Northwestern ingredients.  The beers are numbered based on their starting gravity (pre-fermentation sugar content) in Belgian brewing degrees.  The Six displays abundant rye spice characteristics along with some bubble gum derived from open fermentation.  It has a dry refreshing finish and me eager to try their other beers.

Snowdrift Cliffbreaks Blend Cider

Excellent cider recently acquired at Belmont Station in Portland, OR.  Snowdrift labels themselves a “nano-cidery” having produced 1800 cases last year.  Located in the Wenatchee valley in Washington the sunny hot summers and cold winters make an ideal climate for the orchard which grows English, French, and old American apples.  An English style cider with nice tannins and a complex taste of apples, melon, and dried fruit. Slightly effervescent.  Great with aged cheese.