5.25.2012

Creamy Chicken Rollups

Creamy Chicken Rollups

1 can of Pillsbury Big & Buttery Crescent Rolls

SAUCE
1 (10-3/4 oz) can cream of chicken soup
1 c grated Velveeta Con Queso Cheese
1/2 c heavy cream

FILLING6 oz softened cream cheese
4 T softened butter
1 t garlic salt
1/2 c fine chopped green onions
1 can chopped jalapenos
2 larged cooked chicken breasts (I cook them during the day in the crockpot, while at work with some salt, pepper and onion)
1 c grated Velveeta Con Queso Cheese
1/2 t Lawry's Seasoning Salt
1/2 t fresh cracked pepper
4 T mayonnaise
2 C grated pepper jack cheese

Mix chicken soup, 1 c Velveeta Con Queso cheese and heavy cream in a small bowl.  
Pour the mix into a 9 x 13 glass baking dish.  

In a medium bowl, combine cream cheese, butter, garlic salt, onions, jalapenos, chicken,
Con Queso cheese, seasoning salt, pepper and mayonnaise.  Mix completely until well-combined.

Open crescent roll package and pull apart the individual crescent rolls.  Roll them out to make a perfect triangle with yourrolling pin.  This also makes them larger, for stuffing and thinner, for cooking. 
Place a heaping spoonful of chicken mix into the center of the dough.  Start rolling up from the flat edge, rolling toward the top point.  Half way through, take the right and left side points and fold toward the center, creating more of an "envelope" than a traditional looking crescent roll.   When completed rolled, place into the prepared baking dish, on top of the sauce.

Once all rollups are complete, top the entire mixture with the grated pepperjack cheese. 
Printable Creamy Chicken Rollup Recipe 
Bake in a 375 degree oven for 20-30 minutes.  Keep an eye on them.  Bake til they are bubbly and golden brown. 

Printable Creamy Chicken Rollups Recipe

5.24.2012

Pineapple Mango Salsa

I have always wanted to try a salsa like this.   Its the combination of sweet fruit with the spark of an onion and cilantro, add the lime juice and it just sounded yummy.  

The hubby grilled some pork chops and I made the salsa as a topping of sorts.  I loved it.  He liked them separate and even had some alternative ideas to use the salsa with - with some kind of chip or cracker.  Then I thought, those butter crackers, spread with cream cheese and topped with the salsa - would make an excellent appetizer. 
My mouth is already watering.   Yummy. 

Here is my version:

2 c diced fresh pineapple.
2 mangos, diced
1 red bell pepper, diced fine
3 scallions, diced
2 T fresh cilantro, chopped
2 limes, juiced
pinch of kosher salt


Mix together all the ingredients in a small bowl.  Cover and refrigerate for an hour or so, to allow flavors to blend.  (Now, last night, I did use this within 30 minutes and it was still really good). 

Serve with tortilla chips, on crackers spread with cream cheese or a topping to any grilled pork, fish or chicken.  Its just good.

5.23.2012

Jalapeno Poppers Grilled Cheese

Inspired by:  http://bsinthekitchen.com/jalapeno-popper-grilled-cheese-sandwich/

Okay - I saw this recipe on Pinterest.  (Once again, thank you Pinterest!  Its such a great idea place.) And of course, I couldnt leave it alone.  I had to adapt it and make it my own, to a degree.  I had our date night group in mind from last year and thought what a wonderful Date Night,  late night dinner/snack this would make. 


from bsinthekitchen.com

So here is my version.   

6-8 medium sized jalapenos.
2 T olive oil
4 oz cream cheese, softened
2 T Sweet Vidalia Onion Dressing
2 T Chives, chopped
6 slices of sun-dried tomatoes, chopped
1 Package of real bacon peices.
4 slices of Monteray Jack Cheese (not the processed kind, but the good deli slices. 
 You can pick your favorite cheese to shred on top too, if you wish. 
4-6 pieces of bakery sour dough bread (large long, slices)
Butter, softened

First - Place the jalapenos on a baking sheet and drizzle with the olive oil.  Add a little salt and pepper.  Roast under a high broiler (or on a hot grill) for about 5-7 minutes, making sure to turn, to blister all sides.  Remove and cool slightly.  Slice the top off the pepper, then cut the jalapeno lengthwise, down the center, splitting into two pieces.  Using your knife, scrape out the seeds and membrane from the pepper. 
Unless you want it with a real bite, make sure you get all the seeds and membrane.  Flatten the pepper with your knife.  

In a small mixing bowl, add the soft cream cheese, dressing, chives and sun dried tomatoes.  Mix together until well incorporated and smooth.  Make sure your cream cheese if soft, so you dont have a lumpy spread.  Then take one slice of bread and spread the cream cheese over the top.  How much and how thick, will be your preferance.  Depending on the size of your bread slices and how thick you want the cheese spread to be, you will be able to make anywhere from 3-5 sandwiches with this recipe. 

Lay the jalapeno slices on top of the cream cheese mix.  Making sure they are flat and covering as much area as possible.Place the cheese slices (or shreddeed cheese) on top of the jalapeno slices, making sure to cover the entire piece of bread.

Sprinkle real bacon pieces over the cheese, covering the entire sandwich. 

Cover the sandwhich with a second slice of bread.  If you want, you can also spread some cream cheese on the inside part of this piece of bread as well.   Butter the top peice of bread, on the outside. 

Place the sandwhich onto a hot griddle or teflon pan, buttered side down.  Once the sandwich is securely in place, butter the remaining side.  When sandwich has been nicely brown and cheese is melting, turn over and grill the remaining side, making sure not to overcook, but getting the bread nice and crunchy.

Remove from pan. 

Enjoy!

Printable version of Jalapeno Poppers Grilled Cheese

5.22.2012

Mediterranean Cabbage Rolls with Lemon Sauce

So the official name is Lahanodolmades Avgolemono (Cabbage rolls with egg Lemon Sauce).  I love it.  My hubbie liked the cabbage rolls, but is still not converted to the lemon sauce yet. 

Its easy, great with the kids help (they love to stuff and roll cabbage leaves) and it cooks on top of the stove and not in the oven, so nice for the spring, summer months as well.  The lemon sauce makes it lighter for this time of year too. 

Greek Stuffed Cabbage Rolls with Lemon-Egg Sauce (Lahanodolmades Avgolemono)

2 pounds sweet Italian sausage (seasoned ground lamb sausage is good too)
2 eggs, slightly beaten
3/4 c risotto rice (uncooked)
2 T dried dill or 3 T fresh dill, chopped
1-1/2 t fresh ground sea salt
1 t fresh ground black pepper
1 T fresh dill
1 med onion, chopped fine
1 T olive oil
1 T water
100 g pine nut, coarsely chopped
2 medium sized tomatoes, shredded
3 T fresh chopped Italian parsley
3/4 c olive oil
1 onion sliced, thin
3 med carrots, sliced lengthwise about 1/4 inch thick
2 stalks of celery - leaves only
chicken stock
2 heads of cabbage

Clean cabbage leaves.  Remove the core from the cabbage, making sure not to tear or break the large leaves.  Carefully separate and remove the whole leaves from the cabbage head. Rinse clean. 
Cut out the bitter center vein at the bottom of the leaf, only slightly up into the leaf.  Do not cut the leaf in half.  Set aside the smaller leaves. 

Bring salted water to boil in a large pot. Once the water is boiling, blanch 2-3 leaves at a time, removing and allowing to cool.  Do not cook completely, just blanch so they are pliable and will shape into a log around the filling.  Repeat until all the leaves are blanched. 

In a large mixing boil, combine the sausage, eggs, risotto, dill, salt, pepper, onion, pine nuts, tomatoes and parsley.  Mix together, adding the oil and water to moisten.  

Spoon out filling and place into the center of the leaf and carefully folding the cabbage around the meat mixture in a nice secure bundle.

In the bottom of a large stew pot, line the bottom with the sliced onions, carrots, and celery leaves. 
Then place the remaining smaller cabbage leaves on top of the onions and carrots.  Place the prepared cabbage rolls on top of the cabbage leaves, making the snugly fit together.  Then put plate, inverted on top of all the cabbage rolls, pressing down slightly to secure. 
Pour over top, the chicken broth, covering the mixture and the plate.  Once the broth has come to a boil, turn down the flame to simmer. Simmer the cabbage rolls for approximately 1 hour. 

Right before the cabbage rolls are done, prepare the Avgolemono sauce. 

Avgolemono Sauce

5 egg yolks
1 T water
1/2 c fresh squeezed lemon juice
1 T corn starch

Whisk eggs over simmering water until frothy.  This should take a few minutes. Pour slowly into the whisked egg mixture, the lemon juice.  Add about 1 T of the cooking broth to the egg mixture.  Carefully whisk into the mix (still over the simmering water) the cornstarch.  Cook until slightly thickened.  Remove the cabbage rolls from the broth and place on a platter. Pour a few spoonfuls immediately over the cabbage rolls, and pour the rest of the sauce into a serving bowl.   Garnish top of cabbage rolls with chopped fresh dill.

Printable Recipe for Mediterranean Cabbage Rolls with Lemon Sauce