Wednesday, August 22, 2012

Where Would You Love to Cook Today?

Don't you just love the colors of the cupboards with the sink and counter tops.
This is such a warm kitchen. Cant you just smell something wonderful cooking.
I got this picture from:
Now what do we smell....
how about something from tidy mom:
You will be so glad you stopped by her blog there is always something  
wonderful she has cooked up! I can always find something
I am dying to cook up.

Chicken Enchilada Puffs

You may have noticed,  we love cooking food that is easy to make and doesn’t 
require hours spent slaving over a hot stove.  Take it one step better, and make f
ood that’s easy to eat with your fingers and my family is in heaven.
You can’t beat food you can eat with your fingers.  This recipe takes something
 as good as chicken enchiladas and turns them into finger food!
These were perfect for dinner, by using the jumbo size crescent rolls.  
But they would make great party appetizers by using the smaller size 
crescent rolls. – either way, you put them together just the same.
chicken enchilada puffs ingredients
You can mix up your seasonings…….use enchilada sauce mix and 
enchilada sauce, or taco.  I happened to have enchilada mix and taco sauce, 
so that’s what I used this time.
Mix cheeses, enchilada seasoning mix , sauce and chicken in a bowl. 
Line cookie sheet with foil and spray with no-stick spray.
unroll crescents and lay on pan
add one heaping tablespoon of chicken mix, near the center of the two short ends
fold short ends over chicken
fold long end over and under, bringing it up on other side (fold or twist any 
extra dough on top)
sprinkle with additional shredded cheese
bake for 15 minutes at 375°
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada or taco sauce
2 teaspoons enchilada or taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling
Preheat oven to 375° and line cookie sheet with foil 
  1. spray with no-stick spray
  2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
  3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
  4. Unroll crescent rolls on prepared pan.
  5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
  6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
  7. Sprinkle tops of puffs with additional shredded Mexican cheese.
  8. Bake for 15 minutes, or until golden brown.
I use the Tyson grilled chicken that comes in the bags near the lunch meat.

Tuesday, August 7, 2012

Where Would You Love to Cook Today?

Isn't this the sweetest kitchen.
So cozy, and I love the cute little stove. 
I found this kitchen at:
This is a darling blog. You won't be sad unless you don't 
stop by.
Now what to cook:
I love stopping by Frieda's Blog
This has to be one if my favorite food blogs.
We must have the same taste...LOL
Her site;
Or click on her link on my side bar!
This recipe is right off her site ...
Didn't I tell you she's great.

Pillsbury Crescent (Turkey) Bacon & Cheese...Bundles?

My readers voted that I add my own spin to the 
Pillsbury Crescent Bacon and Cheese Tarlets. 
 I thought for a long time what I could do to change it up 
and still leave the bacon and cheese in the recipe.

The original recipe is very much like a quiche and all I could think of is,
 "What do I like with bacon and cheese?"

I love a good turkey club sandwich with bacon,
 so this is what I came up with:

1 T. butter, melted
1 T. chopped onion
1 t. dijon mustard
2 oz. cream cheese, softened
1/2 c. mozzarella cheese
1/4 c. cooked, chopped bacon
1/2 c. cooked, chopped turkey
1 pkg. Pillsbury Crescent rolls, 
rolled out into a 9"x12" rectangle and cut into 3" squares.

Since not everyone has a 'tartlet' pan, 
I opted to make these into 'bundles.'

I mixed everything up, put a Tablespoon of the mixture
 in the middle of the crescent dough square, 
and folded each corner up to the middle.

Put the bundles on a baking sheet, baked them
 in a 375ยบ oven for 12-15 minutes.

The result?

Really rich.  We had forgotten how buttery these 
crescent rolls could be.

My boys said they were good appetizers, 
but they wouldn't want it for a meal.

As for me, I thought they could use a little less mustard.  
Perhaps a different type of cheese.  Good, but not WOW ~

Saturday, August 4, 2012

Where Would You Love to Cook Today?

Isn't this the prettiest kitchen!
I love the table and the bench with the white cupboards.
It looks so inviting. Hope on over to where I found this at:
So many cute kitchens in just this post. It is a fun blog to read.
I am think I want a sandwich today, but I want an easy to make one 
so I can enjoy sitting in such a pretty kitchen.
So today I am making:

                    Mary's Grilled Cheese Sandwich with 

Spicy Chicken, Pepper Jack and 
Blue Cheese

  • 2 slices soft white bread
  • 2 teaspoons unsalted butter, melted
  • 1 tablespoon blue cheese at room temperature, crumbled
  • 1 teaspoon heavy cream
  • 1/4 cup shredded cooked chicken breast
  • 1 tablespoon hot sauce, such as Frank's Hot
  • 1 slice pepper jack cheese

Brush both sides of each slice of bread with the butter.
Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
I got this recipe from the food network
I saw it made on the Barefoot Contessa and I just have to try it...I am on my way to the store since I did this post while I watched Ina!

Wednesday, August 1, 2012

Where Would You Love to Cook Today?

In My Trailer!
Yep that's were I want to cook today,
Now I am hoping I am in the mountains somewhere.
It like taking my hotel room with me.

I can smell breakfast all ready!
I need fancy plates like this for my traveling Hotel.
What sounds good..
I want to make...
(Baked eggs & bacon in Potato bowls)

(Adapted from The Village Cook)

  • 1 large baked potato (russett or sweet)
  • 1 Tbsp. butter
  • 2 eggs
  • 2 strips bacon, cooked and diced
  • 2 Tbsp. shredded cheese
  • 1 Tbsp. fresh parsley, chopped
  • salt and freshly ground black pepper

Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.

I found this Yummy recipe over at:
You should stop by its a great site.

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