Okay, first, my wonderful wife surprised me yesterday by picking up a great new product from the makers of Silk soymilk:
SILK NOG! I had some, and while it is not as thick as regular eggnog, the taste is right-on!
Secondly, I tried out a dairy-free variation on a favorite old recipe that I learned from my late father: Croissant Chicken
- Pillsbury croissant rolls (8 count)
- 1 small can of chunk chicken (any brand, I prefer a mix of white and dark meats - how IR of me!)
- "Better Than Cream Cheese" by Tofutti (8 ounce container but you only use 4 oz.). If your grocery story doesn't carry it, ask them to order it!
- 1/2 teaspoon Natures Seasons
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons Dairy-free margarine
- Pre-heat oven to 350 degrees
- Cover a cookie sheet with aluminum foil and either use a non-stick spray,Crisco or vegetable oil to grease the foil
- Place 4 oz. of "Better Than Cream Cheese" and the two tablespoons of dairy-free margarine in a microwavable bowl, cover and nuke for one minute to soften cream cheese and butter.
- Drain most (but not all) of the water from the can of chunk chicken and mix it into the margarine/cream cheese mixture
- Add Natures Seasons, paprika and black pepper, blend thoroughly
- Open Pilsbury croissant package and separate croissants into four rectangles (one rectangle is two regular croissants, make sure to leave them together!) on the foil-covered cookie sheet
- Spoon about one heaping tablespoon of the chicken/cream cheese mixture into each of the croissant rectangles
- Fold all four corners around the chicken/cream cheese mixture and twist the croissant dough together at the top to hold it all together; do this for each of the four croissant rectangles
- Garnish the top of each closed croissant with a small amount of non-dairy margarine (less than a teaspoon's worth)
- Cook in the oven at 350 for 25 - 30 minutes or until croissants are golden brown. Serves four.
Good side dishes are ranch style beans, french-cut green beans or any variety of vegetables, plus bread if you like (technically, a croissant is bread but I've had this dish with bread many times).