Chicken in a Hut

I first heard of this from my neighbor Heidi. I believe one of our other neighbors - Kitty - made this for her when she had surgery. I looked in a few of my cookbooks, thinking I had seen it somewhere and sure enough it is in In Order To Serve - Christ Church Cooks II. I began to look around on the internet and saw another recipe on Group Recipes (Chicken in a Crescent) that I ended up liking better. But Chicken in a Hut is the perfect name. These freeze nicely and kids (not mine) love them!

Chicken in a Hut

2 packages crescent rolls

about 4 to 6 oz cream cheese (depends on how much chicken you use)

shredded cooked chicken - I cook one pack and shred in food processor

1/4 tsp salt

1/8 tsp pepper

2 TBSP milk

Chopped chives or onion

seasoned breadcrumbs

Preheat to 350

In a bowl blend cream cheese and 2 TBSP melted butter until smooth.

Add chicken, salt,pepper, milk and onion, set aside.

Seperate dough into 4 squares - seal edges together.

Spoon 1/2 cup mixture into center of each. Bring up corners and twist to seal.

Brush with melted butter and sprinkle with seasoned bread crumbs.

Bake on foil covered baking sheet. 20 to 25 minutes.

Freezes well!

Chocolate Peanut Butter Bugles

My sister-in-law made these for a superbowl party and they were a huge hit. I have made them several times since and there is nothing better than a little sweet and salty combo. Teacher appreciation is this week so I decided on these for "goodie" day.

Chocolate Peanut Butter Bugles

1 1/2 cup creamy peanut butter

6 cups bugles

12 0z milk chocolate candy coating

Place peanut butter into small ziploc bag. Cut corner and use to fill bugles.

Melt candy coating and dip bugle end.

Cool on wax paper.

Grilled Chicken And Mustard Dill Sauce

Are you thinking about grilling this weekend? Well if you are, you need to try this chicken. It is wonderful! The sauce is great too. But if your like my husband... you don't even need it! I served this when my in-laws were in town with the Parmesan Roasted Asparagus and some Near East Toasted Pine Nut Couscous. Perfect Meal. I had to post this because my friend Kim gave me the recipe and I have already misplaced it once.

Grilled Chicken

1/2 cup white wine vinegar

2 tsp Dijon mustard

1 tsp salt

Freshly ground black pepper

2/3 to 3/4 cup extra virgin olive oil - I used 3/4 because I was cooking 6 chicken breasts

2 cloves garlic, minced

2 shallots, minced

4 chicken breast - I used 6!

Whisk together the vinegar, mustard, salt and pepper. Gradually whisk in enough oil to make a smooth dressing with balanced taste. Stir in garlic and shallots. Place chicken in ziploc and pour marinade over, cover and refrigerate for 2 to 4 hours.

Sauce:

1/2 cup coarse grained mustard

1 TBSP water

1/2 cup heavy cream

1/4 cup olive oil

4 tsp sugar

1/2 cup fresh dill

Combine all sauce ingredients well and season with pepper. Sauce may be made one day ahead and kept chilled and covered. Let sauce come to room temp before serving. You may want to combine in a food processor- all but dill.

And the Winner Is....

Tonight i assigned each of my blog followers a number and had my son pick one...

Heidi (hberger)... you are the winner. I will give you your new copy of Inspired Cooking on Monday. Thanks to all of you who are following and cooking with me!

Parmesan Roasted Asparagus

Roasting vegetables is one of the easiest sides to prepare. This recipe came from Ina Garten Barefoot Contessa Family Style. It's one of my favorite cookbooks.

Parmesan Roasted Asparagus

2 pounds fresh asparagus

2 TBSP olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.

Snap off tough ends of asparagus.

Lay them in a single layer on a sheet pan and drizzle with olive oil.

Sprinkle with salt and pepper.

Roast for 15 to 20 minutes, until tender.

Sprinkle with Parmesan and return to oven for another minute.

Serve immediately!

Inspired Cooking

This friday I will draw a name from the followers of the blog. Just a little thank you to those of you who check it out! The cookbook is Inspired Cooking. Good Luck!

Marinated Cucumber and Tomato Salad

I love tomatoes! I have had this recipe so long I am not even sure where it came from. I suspect from Southern Living. This is a great recipe for cookouts or picnics. No mayo!

Marinated Cucumber and Tomato Salad

1/2 cup white wine vinegar

1/4 cup olive oil

1/4 cup sugar

2 TBSP chopped fresh basil

1 1/2 tsp salt

1/4 tsp pepper

1 English Cucumber peeled and sliced

1/2 of a pint cherry tomatoes - halved

small red onion - thinly sliced

Whisk together first 6 ingredients in large bowl.

Add remaining ingredients and toss gently to coat.

Cover and chill for 2 hours.

Serve with slotted spoon.

No Boil Lasagna

This recipe came from my friend Pam Anderson. I love it because you don't have to boil the noodles first and it has sausage in it.

Lasagna

1 (15 or 16 oz) Ricotta Cheese

1/2 cup grated parmesan cheese

2 eggs

2 (260z) jars Classico Pasta Sauce - i use traditional sweet basil

1 package lasagna noodles

1 14 oz can diced tomatoes - i use basil, garlic flavored

1 pound sausage cooked and drained - i use Neeses

4 cups shredded Mozzarella cheese

Preheat oven to 350.

In bowl combine ricotta, parmesan and eggs; mix well.

On the bottom of 15/9 greased baking dish, spread i cup of pasta sauce.

Top with half each of uncooked noodles, ricotta cheese mixture, sausage, remaining pasta sauce, 1/2 can tomatoes, and mozzarella cheese. Repeat layering. Cover tightly and bake for 1 hour.

Let stand 15 minutes before serving.

Jalapeno Popper Dip

I found this recipe on the blog My Baking Addiction. Many versions of this dip are floating around the food blogging community. I chose to make this version because it was the easiest. No chopping, just mix and bake. I took it to a neighborhood gathering and I think everyone agreed... it is yummy!

Jalapeno Popper Dip

2 (8oz) cream cheese, softened

1 cup mayo... i use dukes

1 4oz can chopped green chilies

1 40z can diced jalapeno , drained

1/2 cup shredded Mexican cheese blend

1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350.

Blend cream cheese and mayo until smooth.

Stir in green chiles, jalapeno peppers and shredded cheeses.

Spoon mixture into baking dish.

Mix together panko bread crumbs and Parmesan cheese and sprinkle over dip.

Spray the bread crumb mixture with cooking spray.

Bake for 25 to 30 minutes.

Serve with tortilla chips.

*thanks for the picture Kim!