Cheli's Chicken Crescents

Another recipe I stole from Loves to Nom. I was alone...surprise...and wanted something fairly simple for dinner. I actually had all the items needed for this, so Cheli's Chicken Crescents it was!

Chicken Crescents
Serves 4

You will need:
Oil, cream cheese, chicken, onion, salt & pepper, garlic, cream of chicken soup, sour cream, milk, parsley, 8 count refrigerated crescent rolls.

1. In a fry pan, add a little oil and heat over medium. Take out a half a block (4 oz.) of cream cheese (reduced fat/fat free is fine) and put it in a medium bowl to soften.

2. Add 1 cup of diced onion (vidalia is my favorite) and about 2/3 pound chicken meat. I used tenders this time. Try not to move the chicken around much. Cook it for about 3-4 minutes on the first side and add salt and pepper. Then flip and repeat. When you flip, add a clove or two of minced garlic. I use the jar stuff because I am too lazy to mince/press it myself.

3. When chicken is done, remove from pan to a cutting board to cool slightly.

4. Preheat the oven to 350 degrees, or whatever it says on the crescent roll package.

5. Layout the crescent rolls on a baking sheet. (see picture)

6. Finely dice chicken mixture and add to the cream cheese in the bowl. Mix.

7. Spoon a large scoop of the mixture onto the fattest part of each crescent roll. Then fold up the short corners. Then fold up and wrap around the long corner. Don't worry if the chicken peeks out.

8. Pop in the oven per crescent roll directions (usually 11-13 minutes). They will probably be done in the shorter amount of time.

9. While baking, in a small saucepan over low heat combine the following:
3/4 can of cream of chicken soup
1/2 cup sour cream
Few splashes of milk
Palmful of dried parsley

10. When crescents are done, spoon some of the sour cream sauce onto a plate. Set 2 crescents on top of the sauce (it looks prettiest this way haha). Enjoy!

Notes: I have to admit, I felt this was lacking something. But when I mentioned to Shelly that I thought it needed some spice, she said everything she makes is spicy, and she needs to give Matt's stomach a break once in awhile. But it did make some wonderful lunch leftovers!

Making Meatballs Part II

Today, we are making meatballs sweet and sour style. So as stated in Making Meatballs Part I, I doubled the recipe and froze half of the cooked meatballs. If you have an interest in both these recipes, I HIGHLY recommend doing this. The meatballs take awhile to make, but freeze very nicely. So...make the meatballs, or if you are a smart cookie...defrost them.

1lb hamburger
1/2 c bread crumbs
1/4 c milk
2 tbsp onion
1 tsp salt
1/2 tsp Worcestershire sauce
1 egg

Mix all the ingredients together in a large bowl. Create balls a little smaller than a golf ball. Cook over medium heat for about 20 minutes. Remove from pan and set aside.

Ok, so now let's get to the saucy part.

1/2 c packed brown sugar
1 tbsp cornstarch
1 can pineapple chunks
1/3 c vinegar
1 tbsp soy sauce

Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boil stirring constantly. Reduce heat, add meatballs, cover and simmer stirring occasionally for 10 minutes.

Notes: SUPER YUM! Really, these are awesome. That's coming from the girl that doesn't like balls of meat. And the leftovers are just as good. I served this over a bed of rice...mmmm now I want these again.

Making Meatballs Part I

I made these so long ago, I honestly can't remember when it was. I was procrastinating posting it because well honestly, I didn't think they looked very nice. But gosh darnit...they were tasty! So a blog entry they rightfully deserve! This recipe is from my father-in-law, and while I'm not typically a fan of balls of meat, I do enjoy these.

Traditional Meatballs with Gravy

1lb hamburger
1/2 c bread crumbs
1/4 c milk
2 tbsp onion
1 tsp salt
1/2 tsp Worcestershire sauce
1 egg

Mix all the ingredients together in a large bowl. Create balls a little smaller than a golf ball. Cook over medium heat for about 20 minutes. Remove from pan and set aside.
Add about 1 cup of beef broth and 1 tbsp cornstarch. These amounts are approximate- but it is simply to make gravy- so just add until you get a consistency you like.

Notes: Ok- we doubled the recipe and froze half of the meatballs with our food saver...the next post shows what we did with them.

Chicken Cacciatore

I was alone for dinner tonight, but was sick of eating crappy food....so tonight I decided to actually cook for myself. My mom, the full-time worker/full-time house mom sometimes had to cut corners to save time. So her version of Chicken Cacciatore included a jar. I still loved it all the same, but for myself I wanted to try one from scratch. So I browsed Cooks.com and found this recipe. I have to say, it was pretty darn good! I scaled it down a bit since I only wanted enough for me tonight for dinner and tomorrow for leftovers- but I'll just give you the full recipe.

CHICKEN CACCIATORE

1 lb. boneless chicken
1/2 c. chopped onion
1 garlic clove, minced
2 tbsp. oil
1 (28 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. crushed red pepper
1 c. green pepper strips
1 1/2 c. rice

Cut chicken into strips; brown lightly with onion and garlic in oil. Drain off all oil and drippings. Add tomatoes, tomato sauce, seasonings and green pepper. Bring to a full boil. Turn down heat. Stir and simmer about 20 minutes. (Can simmer longer.) Make rice. Serve cacciatore over rice, or to side. Serve with vegetable and-or salad. Makes 4 servings.

My Notes: This was really good, although next time I think I'll use more paste than I did. I think I skimped a little too much, and I would have liked the consistency a little better if it were thicker. Otherwise- delicious!

Big Carl's White Chicken Chili

Ok, so I actually made this on Monday (not that you care) to start off the "feel like home" week for Carl. I call his dad Big Carl, since they call my Carl, Little Carl. So "Big Carl's White Chicken Chili" it is! I'd say I hit the nail on the head with this one!

1 1/2 -2 pounds cooked boneless, skinless chicken- cubed (I just cook mine in a little water in a skillet)
2 14oz cans of chicken broth
1 480z can of white northern beans
2 c finely chopped whit onion
2 tbsp fresh minced garlic
1 small can chopped green chilis
2 tsp cumin (heap if you like it hot)
2 tsp oregano
1/4 tsp cayenne pepper (more if you like it hot)

Saute onions and garlic in 1 tbsp olive oil until onions are tender. Stir in the green chilis.

Mix all into big pot with the chicken. Heat until boiling, simmer for 10-15 minutes. The longer you cook it, the more tender the chicken will get.

My Notes: This is the perfect fall recipe! Drop a spoonful of sour cream and sprinkle with cheese for the ultimate flavor explosion! It makes enough to feed 6 adults easily. We had this two nights in a row and then I took the remainder to work and shared with a co-worker. He was also a huge fan. We will definitely make this again and again!

Shelly's Nomilicious Chocolate Chip Cookies

I stole this recipe right from Shelly of Loves to Nom. This is probably the best thing I've ever stolen. I am holding myself back from eating every single one over here! Anyway, I made this in honor of Shelly and Matt who are getting married on Saturday! Congrats you two!

Chocochip Cookies

Yield: 15 cookies


1. Set out a stick of unsalted butter to soften ahead of time. In a pinch you can microwave the stick very quickly (like 10 seconds) to soften it. But if you melt it, the consistency of the cookies will change.


2. Preheat the oven to 350.


3. In a large mixing bowl, with a hand/stand mixer cream together the following:



* 1 stick softened (1/2 cup) UNSALTED butter (not margarine)

* 1/4 cup granulated white sugar

* 3/4 cup packed light brown sugar

* 1 egg

* 1 1/2 teaspoons real vanilla extract (don't mess with that imitation crap)


4. In a small bowl, sift/mix together the following:


* 1 1/4 cup all-purpose flour

* 3/8 teaspoon salt (I prefer kosher for baking)

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda


5. Slowly beat the dry ingredients into the wet.

6. Stir in about 9 ounces (3/4 of a bag) chocolate chips. I like to mix half semi sweet and half milk chocolate. I think it really 'makes' the cookie.

7. Scoop dough onto an ungreased cookie sheet. Make sure there is about 2 inches between each ball.

8. Bake for approximately 9 minutes, depending on how you like your cookies. Matt prefers his cookies on the (super) soft side. Cookies are done when the edges are lightly browned and still appear moist in the middle.

9. Take pans out and let cookies cool on the pan for 2-3 minutes. Then remove the cookies to a cooling rack, countertop, wax paper, whatever to cool completely... or at least until they are cool enough to devour with a big glass of milk! Enjoy!

My Notes: I actually had to cook mine for more like 11 minutes as opposed to 9. Remember people- ovens vary!

Chicken Piccata

Ok, so this week I was making Carl "feel at home" by making all the dishes he used to have at his parents' house. His dad normally cooks and so I stole all his yummy recipes!! (These are actually out of order, because I'm blogging in multiple places...and only have certain recipes here)

Wednesday's Meal: Chicken Piccata

So- apparently somewhere between my in-law's place and ours, I lost my instructions...so I just kind of put this together by looking at a couple recipes from Food Network and All Recipes that reminded me of what my father-in-law said. It turned out fabulous if I do say so myself though!

INGREDIENTS

-1 cup all-purpose flour
-1/2 teaspoon paprika
-1 pound skinless, boneless chicken breast halves - cut into thin square-like -1/4 cup olive oil
-1/4 cup lemon juice
-1/2 cup chicken stock-
1/2 cup white cooking wine
-1/2 teaspoon garlic powder
-1 (14 ounce) can artichoke hearts, drained and quartered
- 1 small can of mushrooms
-2 tsp capers


DIRECTIONS

1. In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
2. Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 2 minutes each side). Remove chicken from skillet, and set aside.
3. To skillet, add mushrooms, lemon juice, wine and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts and capers, simmer for about 2 minutes. Remove from heat and enjoy!

Notes: This easily will feed 4 people. I served it over a bed of rice pilaf which is the perfect complimentary dish! I plan on just having the leftovers for dinner tonight. Super delicious. And when I said to Carl- it's good, but it's not like your dads. He said- yeah, but I think it's better! Woo HOO for me!