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Lindsey P. sent me another blog to check out and it is awesome.  It is called Pearls, Handcuffs, & Happy Hour and it has some delicious looking recipes!  I have found two that I can not wait to try so click on the titles below to see the pics of the awesomeness that I hope to enjoy soon!

 

Chicken Swiss Bundles

  • 1 small onion, chopped  
  • 1/2 cup fresh mushrooms, sliced
  • 1 1/2 tsp. butter
  • 1 garlic clove, minced
  • 2 chicken breasts, cooked & cubed
  • 1/2 cup sweet roasted red pepper, chopped
  • 1 Tbsp. honey mustard {dressing}
  • 1/4 tsp. salt
  • 1/4 tsp. Italian seasoning
  • 2 cups shredded Swiss cheese
  • 12 frozen bread dough dinner rolls, thawed
  • 2 Tbsp. butter, melted

 

Preparation:

Preheat oven to 350 º and thaw frozen dinner rolls according to package directions.  Once thawed press each roll into a 5 inch circle on a greased baking sheet.

 

In a large skillet, saute onion & mushrooms in 1 1/2 tsp.  butter until tender.  Then toss in the garlic and saute for a minute longer.  Add chicken, peppers, mustard, and dry seasonings. Stir to mix well and heat through.  Remove from heat and stir in the cheese.

 

Place the chicken mix in the center of the dough circles.  Leave enough room around the edges to seal.  Take the remaining dough circles, place on top of the chicken mix, and press the edges with a fork to seal.  Then brush the tops of each bundle with melted butter.   Bake at 350 for 18-22 minutes or until golden brown.

 

 

Hot Chicken Salad

  • 2 cups chicken breast meat, cubed (she used rotisserie chicken, shredded & chopped)
  • 1 cup diced celery
  • 1/2 tsp. Cajun seasoning
  • 1/2 tsp. pepper
  • 2 Tbsp. fresh lemon juice
  • 1 cup mayonnaise (I’m going to substitute Veganaise)
  • 1 cup shredded cheese (she used a colby & monterrey jack blend and probably used something closer to a cup & a half)
  • Potato Chips (I’m going to try Ritz with melted butter)

 

Preparation:

Preheat oven to 350º and spray an 8×8 baking dish with cooking spray.  Add celery and chicken to a large mixing bowl.  Toss in the mayonnaise, cajun seasoning, pepper, cheese, and lemon juice.  Mix well until evenly coated.

 

Transfer mixture to an 8×8 baking dish.  Top with crushed potato chips (the original recipe calls for 2/3 cup of crushed chips, but you can use more/less depending on your preference).  Bake for 20 minutes, or until bubbly.  Remove from oven & serve hot.

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