Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: turkey

Broccoli, Chicken & Cheese Braid

If you have ever been to a Pampered Chef party you have probably eaten this simple but delicious dish.  The first time I ever had it was at my sister in law’s house one Christmas a few year’s back.  Not long after that I attended a Pampered Chef party my friend had and enjoyed it once again. 

If you have never tried it than you must.  It’s great as an appetizer or as a meal in itself.  Not to mention, it’s an easy way to get broccoli into your children without them complaining.   Even my husband who hates broccoli will eat this and not complain.

And don’t let the presentation intimidate you.  I’m far from artistic and even I can throw this together in a matter of minutes and have it look pretty.

Begin by mixing up all the ingredients in a large mixing bowl.

Set this to the side.  On a large cookie sheet, or better yet, a baking stone, unroll the first package of crescent rolls.  Placing them with the widest part across the top of the cookie sheet. 

Open the second roll of crescent rolls and roll them out the same way, placing them directly under the first roll and pinching the seams together.  Roll out with a rolling-pin until all seams are sealed together and you have a large rectangle.  You can use your hands to shape this out better once you have rolled it together.

Using a sharp paring knife, begin slicing 1 1/2″ – 2″ wide by 3″ long strips down each side of the dough giving you 8 slits on each side.  This should leave you approximately 6″ of solid space down the center of the dough.  Place your filling in this center spot and shape into a rectangle.

Now begin your braiding from the top down.  At the very top you should have a small piece of dough in the center.  Take this and fold it up to the top of the filling.  Then take a strip from the left and cross it over to the right.  Take the strip on the right, and cross it over to the left, overlapping the first strip.

Continue this pattern until you have reached the bottom and have crossed all your side strips of dough over one another.

Once you reach the bottom, fold the bottom flap of dough up to the top and press together to form a seam.

When done, your loaf should look like this.  Or something like it anyway.

Beat 1 egg and brush along entire surface and sides of the dough.  Place in the oven and bake until golden brown.

BROCCOLI, CHICKEN & CHEESE BRAID:

Recipe from Pampered Chef

  • 2 Cups Cooked Chicken, Chopped
  • 1 Cup Fresh Broccoli, Chopped
  • 1/2 Cup Chopped Bell Pepper (I just used 1 small red pepper)
  • 1 Garlic Clove Pressed (I used 1/4 tsp. garlic powder)
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 Cup Mayonnaise
  • 2 tsp. Dried Dill (they call for 2 tsp. of their own dill mix but it tastes just as good using just dried dill)
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper
  • (2) 8 oz. Packages of Pillsbury Crescent Rolls
  • 1 Whole Egg, lightly beaten
  • 2 Tbsp. Slivered Almonds (*optional I did not use them)

Directions:

Preheat oven to 350 degrees.. Chop chicken, broccoli and bell pepper and add to a large mixing bowl.  Add all remaining ingredients, except for the egg and the almonds.  Mix together well.

Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone or cookie sheet. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a paring knife.. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn.  Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg over dough using pastry brush. Sprinkle with almonds.  Bake 25-28 minutes or until deep golden brown.

Remove from oven and allow to cool for about 10 minutes.  Using a thin spatula, gently run it along the bottom of the loaf on the pan to loosen.  Place on a cutting board.  Allow to rest for another 5 minutes.  Slice into pieces using a serrated knife. 

Enjoy!

 

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Slow Cooker Taco Soup

This is one of those simple meals I throw together for a night when I know I’m not going to have time to cook.  Tuesday is the day of the week this works best for me since it’s always a busy day at our house. 

You can just as easily make this on the stove, but I like the ease of the slow cooker for this because I start it early in the day and don’t need to stir or do another thing to it.  Dinner is ready and I can just serve it up.  It’s also a favorite in our house since all of my children love taco anything.  Well, everyone except my daughter.  She will eat tacos and nachos but won’t eat this soup. 

There are several different ways I make this and the options to change it up are unlimited.  I’ll give you the basic recipe I’ve followed for years, and one you can find almost anywhere, and then the options you can choose from to change it up.

SLOW COOKER TACO SOUP:

Serves 6 (with leftovers since it’s always better the next day!)

  • 2 lbs. Lean Ground Beef or Ground Turkey
  • 1 28 oz. Can Petite Diced Tomatoes
  • 1 Medium Onion, diced
  • 1 Can of Corn, drained
  • 1 Can of Black Beans, drained and rinsed
  • 1 Packet Taco Seasoning
  • 1 Packet Hidden Valley Ranch Dressing
  • 1 Packet Goya Sazon (in the orange box) *optional
  • 1 1/2 cans Water (use the empty tomato can to measure) 
  • Top with some shredded cheddar, sour cream and broken up tortilla chips.

Preheat your slow cooker. 

On the stove, brown the ground beef or turkey along with the onion.  When done, drain with a slotted spoon and add to the slow cooker.

Then add all the other ingredients, stir well and cover.  Set to cook on high for 4 or 5 hours or low for 6 to 7 hours.  Once the soup begins to bubble in the slow cooker it’s done.

You can of course eat this just as is.  But it’s even better if you add some shredded cheddar cheese, sour cream and a few crushed up tortilla chips.  Stir it all together and enjoy!

Option #2:

Replace the beef or turkey with leftover shredded chicken.  You can also throw in a can of green chiles if you want a little spice, or leave them out.

Option #3: 

Replace the same amount of regular petite cut tomatoes with Fire Roasted Tomatoes instead.  This adds a delicious smokey flavor to the soup.

Option #4:

Replace the 28 oz. can of tomatoes with 1 15 oz. can of Rotel and 1 15 oz can of diced tomatoes.

There are probably a million on variations you could make to call this your own.  Start out with the basic recipe, which is good just as it is, and go from there.  Enjoy!

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Chicken Pot Pie

Fall is definitely in the air, and I’m not sure how I feel about that.  I’m still trying to cling to the last remnants of summer, while at the same time enjoying the cooler and crisp weather that fall brings. 

One thing I do love about the colder weather is comfort food.  By the time the end of August is rolling around I’ve kind of had my fill of grilling food every night, which is something we spend most of the warm weather doing.

I was thinking of recipes to make for something comforting for Sunday night dinner.  The weather was overcast and raw out with some drizzle, so something warm and filling was on the menu.

My children love Chicken Pot Pie, and I haven’t made it in a while.  I have a quick recipe for one that I normally throw together when I do make it but it’s not fantastic.  Good, but not great. 

I remembered visiting one of my favorite bloggers sites awhile back and seeing a recipe for this dish that I kept on the back burner of my brain to make one day.  Today was the day.  The blogger was Karen from Our Life in the Kitchen

What drew me to this recipe on Karen’s site was the rustic feel of it.  This was vastly different from the version I have normally made.  My version has more shortcuts and is a quick fix meal.   The irony of that is Karen’s version is definitely a homemade version, and took barely longer than it did for my quick version.  I’m not going to share my recipe with you because it’s just not that great.  I will tell you that the only two similarities my recipe had versus this one was that each used store-bought pie crusts and each contain chicken.  Period.

But this version is one I will be making over and over.  My family devoured it and there was nothing left.  The only thing I changed was the addition of the peas.  None of my kids will eat peas so I knew if I put them in I would hear complaints.  As for the rest of the recipe, I followed it exactly. 

Try it on one of these cool and crisp fall days.  You will absolutely love it. 

Want to know how to make it?  Check out Karen’s blog and her Chicken Pot Pie and she will take you step by step through the recipe with her gorgeous photos.  Enjoy!

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