This easy recipe is great for college dinner group recipe ideas, making dinner for a date, or for parties.
Here's the ingredient list:
2 chicken breasts
1/4 8-oz package cream cheese
1/2 of a white gravy mix
1 packages Pillsbury crescent roll dough (biscuit dough won’t work)
Spices:
Onion powder, Garlic, black pepper
Optional Spices:
Salt, Chili oil, coriander, etc...
Note: The cool thing about these chicken rolls is that they can be adapted to the flavors of a wide variety of traditional cuisine. As a replacement for the gravy and spices here, try getting a mix of Lebanese spices and vegetables from a local market or going with a simple balsamic and basil combination more indicative of the Mediterranean. I'd love to hear anything else you discover.
Recipe:
1. Boil Chicken and shred it into small pieces.
2. Mix the chicken with soft cream cheese and spices.
3. Roll out crescent roll dough
4. Put filling on crescent rolls and form into balls.
5. dip in butter and roll in bread crumbs
6. Bake at 375 for 20 minutes
7. Serve with white gravy (or Alfredo!) and a vegetable side dish
Tuesday, September 20, 2011
Tuesday, April 19, 2011
Mango Chutney Fry Sauce & Sweet Potato Fries
Here's a wonderful idea, perfect to add a little kick to those easy-to-make potato home-fries we guys are always craving. Impress a date or treat yourself to this tangy combo.
Shopping list:
Spicy Mango Chutney
Mayonnaise or Low-Fat Yogurt
Curry Powder
Yup, thats it! Its really that simple. Combine the chutney with your mayo/yogurt in about a 1:2 ratio. Then add curry powder to taste. Make this well before hand since it will not only keep well, but its flavor will improve after a few hours.
One of the things that this goes really well with this is Sweet Potato Fries. Sub Sweet Potatoes into your favorite recipe for homemade French-Fries and enjoy!
You can also use the Chutney sauce on chicken or pork cutlets cutlets. I'm sure you guys can come up with more applications.
Shopping list:
Spicy Mango Chutney
Mayonnaise or Low-Fat Yogurt
Curry Powder
Yup, thats it! Its really that simple. Combine the chutney with your mayo/yogurt in about a 1:2 ratio. Then add curry powder to taste. Make this well before hand since it will not only keep well, but its flavor will improve after a few hours.
One of the things that this goes really well with this is Sweet Potato Fries. Sub Sweet Potatoes into your favorite recipe for homemade French-Fries and enjoy!
You can also use the Chutney sauce on chicken or pork cutlets cutlets. I'm sure you guys can come up with more applications.
Thursday, April 14, 2011
Brie and Blackberry Sandwiches
While this may sound quite complicated, this delicious combination is a winner! You're going to be able to impress your date or your taste buds with minimal effort. You will need Blackberry/Blackcurrant jam, lettuce, red grapes, a loaf of French bread, and Brie cheese. You will still have most of your jam left over for your own personal use, so don't worry about the extra mula if you are on a tight budget, this is worth it.
Really, the hardest thing about this recipe is the cheese. But it really depends where you go. You can spend 7 bucks at a normal grocery store and come away with just enough for this recipe, or take that same money to Costco next time a friend or family goes there and you can buy enough Brie Cheese to make 5 times that. You can easily freeze Brie with little effect on its flavor or texture.
Another cool idea that worked great for me was to buy the dough instead of the bread at my local bakery. I put it in the oven and we had fresh baked bread for this recipe!
Directions:
Warm bread before slicing open the bread into its two halves . Lay slices of Brie cheese on one side until its covered. Add sliced red grapes until you have another layer. On the other side of the bread, spread a later of the jam. Put lettuce in the middle and close. Cut into slices. maybe serve with soup, and enjoy!
Really, the hardest thing about this recipe is the cheese. But it really depends where you go. You can spend 7 bucks at a normal grocery store and come away with just enough for this recipe, or take that same money to Costco next time a friend or family goes there and you can buy enough Brie Cheese to make 5 times that. You can easily freeze Brie with little effect on its flavor or texture.
Another cool idea that worked great for me was to buy the dough instead of the bread at my local bakery. I put it in the oven and we had fresh baked bread for this recipe!
Directions:
Warm bread before slicing open the bread into its two halves . Lay slices of Brie cheese on one side until its covered. Add sliced red grapes until you have another layer. On the other side of the bread, spread a later of the jam. Put lettuce in the middle and close. Cut into slices. maybe serve with soup, and enjoy!
Sunday, April 10, 2011
Nigerian Crushed Nut Soup
This soup is from a friend of mine, Brittany. Its a traditional Nigerian recipe and this particular recipe uses peanut butter. I thought it deserved mention. It was an amazing combination of flavor and texture! Its traditional with smashed yams or fufu. If anyone wants to try making this, here's the recipe:
Ingredients:
Bell Peppers red or yellow
Onions
Fresh Garlic
Olive Oil
Chicken Bullion or Chicken Stock
(Fresh Ground) Pepper & Salt
Chile Powder
Brown Rice
Chunky Peanut Butter
Chopped Tomatoes (juicy tomatoes or canned)
Sautee the peppers and onions in olive oil in the bottom of a large soup pan until browned. Add the fresh garlic and spices with the tomato juices. Add chicken stock or prepare the chicken bullion with water and add to the pot. Let this simmer for 30 min. Then add brown rice and cook until tender. Finally, add the peanut butter and stir until well mixed. Serve and enjoy with other traditional Nigerian foods. (also good with a little cream, yogurt, or sour cream)
Ingredients:
Bell Peppers red or yellow
Onions
Fresh Garlic
Olive Oil
Chicken Bullion or Chicken Stock
(Fresh Ground) Pepper & Salt
Chile Powder
Brown Rice
Chunky Peanut Butter
Chopped Tomatoes (juicy tomatoes or canned)
Sautee the peppers and onions in olive oil in the bottom of a large soup pan until browned. Add the fresh garlic and spices with the tomato juices. Add chicken stock or prepare the chicken bullion with water and add to the pot. Let this simmer for 30 min. Then add brown rice and cook until tender. Finally, add the peanut butter and stir until well mixed. Serve and enjoy with other traditional Nigerian foods. (also good with a little cream, yogurt, or sour cream)
Friday, April 8, 2011
Pilot
I finally got around to making this Blog dedicated to my random culinary creations while here at college! I've intended to do this for awhile; its a great way to keep records of everything you've tried doing so you can do it again later. But as you know, I've been putting this off. Thanks to those who finally pushed this project into actualization.
So without any further ado, lets talk about food!
Last week I was working with a friend to cook a group dinner. There was this salad that needed to be made and we had cucumbers, almonds, yellow peppers, and tomatoes in addition to your basic greens. There was also this bag of cilantro that was hiding some lemons we had earlier. All of these seemed promising enough for an amazing salad! (OK, so there were a lot of things that I wanted to add that hadn't fit in the budget, but hey, this is more than enough to work with)
So I needed to make some sort of salad dressing that would pull all of these flavors into one whole without being bland or boring.
One of the things I like to do for ideas is a quick Google search of your list of ingredients just to see what traditional foods might already combine what you've got to work with. Most of the time you will find something that catches your eye that can be adapted to your situation. However, this failed to produce any amazing idea.
I had although been reading about using edible essential oils in food. I had wanted to try this for a long time, with the vanilla extract we had lying around. Its not really the same, but since its just an alcohol emulsion of the essential extracts instead of an oil suspension of the same, I figured it wouldn't matter. For a list of edible essential oils, try here: http://www.columbusessentials.com/articles.aspx?artid=6
My salad dressing developed as follows:
First, I cut my lemon in half and extracted all of its juice. Lemon is light and fresh without the sharp or deeper flavors found in vinegars. Next, I added salt and sugar so that the full range of taste would be engaged. Next I added about a tablespoon of the extract. Then I added crushed almonds and a tablespoon of garlic. Then, it needed just a bit of water and olive oil until the mixture was the consistency of your standard Italian dressing.
The result was a fresh, healthy tasting dressing that combined the dark taste of vanilla and the cutting warmth of garlic in a lemony dressing that proved to be a big success.
Has anyone else tried anything with extracts or essential oils outside of desserts?
So without any further ado, lets talk about food!
Last week I was working with a friend to cook a group dinner. There was this salad that needed to be made and we had cucumbers, almonds, yellow peppers, and tomatoes in addition to your basic greens. There was also this bag of cilantro that was hiding some lemons we had earlier. All of these seemed promising enough for an amazing salad! (OK, so there were a lot of things that I wanted to add that hadn't fit in the budget, but hey, this is more than enough to work with)
So I needed to make some sort of salad dressing that would pull all of these flavors into one whole without being bland or boring.
One of the things I like to do for ideas is a quick Google search of your list of ingredients just to see what traditional foods might already combine what you've got to work with. Most of the time you will find something that catches your eye that can be adapted to your situation. However, this failed to produce any amazing idea.
I had although been reading about using edible essential oils in food. I had wanted to try this for a long time, with the vanilla extract we had lying around. Its not really the same, but since its just an alcohol emulsion of the essential extracts instead of an oil suspension of the same, I figured it wouldn't matter. For a list of edible essential oils, try here: http://www.columbusessentials.com/articles.aspx?artid=6
My salad dressing developed as follows:
First, I cut my lemon in half and extracted all of its juice. Lemon is light and fresh without the sharp or deeper flavors found in vinegars. Next, I added salt and sugar so that the full range of taste would be engaged. Next I added about a tablespoon of the extract. Then I added crushed almonds and a tablespoon of garlic. Then, it needed just a bit of water and olive oil until the mixture was the consistency of your standard Italian dressing.
The result was a fresh, healthy tasting dressing that combined the dark taste of vanilla and the cutting warmth of garlic in a lemony dressing that proved to be a big success.
Has anyone else tried anything with extracts or essential oils outside of desserts?
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