Chicken Stuffed Croissants

I wish you could taste test through the internet.

I just don't think that anything I can say will do this recipe the justice it deserves. So you should be able to taste test. 

Someone get on that already.

These are seriously SOOOO good. Warm, gooey cheese mixed with chicken chunks, onion, and garlic stuffed inside a buttery, flakey croissant... You know you want a taste test.

Actually, just go in your kitchen and make them. 

Now. 

And then eat them all. 

This is one of those recipes that I'm pretty sure you just can't mess up. You really can't go wrong with stuffing delicious cheese mixtures into bread. 

And they are actually quite filling so I usually serve these as our main dish. However, I have made mini versions for a party once and everyone thought I was cool.

Or they were cool. 

I can't quite remember...

Serve these hot. 

Or cold. 

For lunch.

Or dinner.

In sickness. 

And in...Ok ok. I'm not going to say these are so good you should marry them. 

I mean, that would be crazy...

But seriously. 

Go. Make. Them. Now.

Chicken Stuffed Croissants

Ingredients:

2-3 chicken breasts, cooked and cut into chunks

1 small onion, diced

3 cloves garlic, minced

2-3 tbsp butter

1 8oz. package cream cheese

2 cans buttery crescent rolls (regular size)

1 egg white mixed with 1 tsp water

Directions:

Preheat oven to 325 degrees.

In a skillet, melt butter and sautée onion and garlic until translucent and kind of caramely. Pour the onion, garlic, butter, and cooked chicken chunks over the cream cheese and mix. It is a lot easier to mix if you do it while it's hot. 

On a greased cookie sheet, spread the crescent rolls out. Pinch and seal two triangles together to create a rectangle. Repeat with remaining rolls. (Each package should make four large rectangles.)

Place a large spoonful on each dough square. Pull each corner to the top and seal. 

Once all the rolls are stuffed and sealed, brush a thin layer of the egg white mixture on each top. (I always sprinkle a little garlic salt and shredded parmesan on each one before baking, but that is completely optional.)

Bake 12-15 minutes or until golden brown. 

Recipe adapted from: Allrecipes.com

Just say "I do" already.

Parmesan Artichoke Dip

I'm on vacation so I'm keeping this post short. :)

This Parmesan artichoke dip is super easy and super delicious. Every time I've made this it hasn't made it to the end of the party. Sometimes it has a hard time making it TO the party.

Just toss all the ingredients in a food processor and...Process? Chop it up.. Whatever.

Bake in a shallow dish and serve this deliciousness with chips or veggies.

Parmesan Artichoke Dip

Ingredients:

14 oz artichokes (not marinated or pickled)

1 package cream cheese

1 cup shredded Parmesan (not grated)

1/2 cup mayo

1/2 cup sour cream

1-2 jalapeños (diced)

2-3 garlic cloves (minced)

Directions:

Preheat oven to 325.

Combine all ingredients in a food processor and pulse until combined. Bake in a shallow dish for 35-40 minutes or until lightly browned. Serve with crackers, chips, or veggies.

 

Tortilla Pizza

I'm going on vacation this next week.

Thank the Lord.

That has nothing to do with tortilla pizzas, but it's wonderful nonetheless.

Anywho. Here's the thing about me (in case you haven't figured it out yet): I'm mildly obsessed with cheese. Ugh. There will never be enough cheese in my life.

One time, when I was pregnant with my son, I woke up at 4 in the morning craving pizza. Tortilla pizza to be specific.

I won't tell you that I made two one.
And ate them it.
At 4 A.M.

Nope. Not tellin.

Now don't misunderstand. This isn't your mom's "we're-too-poor-to-buy-real-pizza-so-I'm-tricking-you-with-flat-crunchy-tortillas" pizza. No. This is the real deal.

(For one pizza) I take two tortillas and spread a liberal amount of cream cheese (on one tortilla.)

And feta. And Parmesan. And garlic and basil. And any other delicious thing you would want smooshed in between the crust on your pizza.

This is like a stuffed crust pizza...only the whole thing is stuffed. I told you...real deal.

Take the second tortilla and sandwich it on the top. Press it tightly so it stays together when baked. Top with sauce.

See, this is why I love this pizza so much. It's fast. I had homemade tortillas on hand. I always have cheese. I had left over spaghetti sauce. And I also tore up some ham and chopped a few onions. It's like instant gratification. Obviously the perfect pregnancy pizza. (Or not pregnancy pizza. Whatever.)

Tortilla pizza

Ingredients: for one pizza
2 Tortillas
Cream cheese
Basil
Garlic
Parmesan
Pizza sauce
Mozzarella cheese
Cheddar cheese
Toppings to preference (i.e. ham, onions, etc.)

Directions:
Preheat oven to 400 degrees.

On a cookie sheet or pizza stone lay out tortilla and spread desired amount of cream cheese on it. Add basil, garlic, and parmesan (amount to preference). Top with second tortilla and press to seal. Add sauce, desired toppings, and cheese. Bake for 15 minutes or until cheese is bubbly.

On the flip side: it's tortillas. So it's healthy. So (pregnant or not) waking up at 4 a.m. to make this might not be so bad... Food for thought.

Asian Ground Beef

I'm always looking for different recipes that use ground beef. I feel like ground beef is often times so...blah. Spaghetti, hamburgers, tacos...blah blah blah.


Those meals are normal -- thoughtless even. Don't get me wrong...those meals are on my dinner table more often than not. But sometimes I want my ground beef to be different.

Give me some variety!

Well here it is. I found a ground beef recipe that isn't your everyday meal.

I found this recipe on pinterest, but didn't have every ingredient on hand. So I just adapted it to my tastes. It turned out really good!

Just brown some beef (with lots of garlic of course.) Sauté the beef with the sauce. Serve over rice. (I kind of stink at making rice so I buy those "steam in the microwave" bags. So worth it.)

And hey, why not toss some cilantro on top. Who says you can't have it all? 

Asian Ground Beef

Ingredients:

1 lb ground beef

1/3 cup brown sugar

1/2 cup teriyaki sauce

3 cloves of garlic, minced

1 tsp fresh ginger, minced

1 tsp crushed red pepper

salt and pepper

cilantro (optional)

Directions:

In a large skillet, brown hamburger with garlic. Season with salt and pepper. Drain the fat and then add brown sugar, teriyaki, ginger, and red pepper. (I mixed up the sauce before adding it to the beef.) Simmer for a few minutes to blend the flavors. Serve over rice and top with cilantro.

Adapted from: Lizzy Writes

This should be your new everyday meal.

Roasted Garlic

There is basically no reason NOT to roast garlic. It's cheap. It's easy. And it tastes amazing. 

I literally put two heads of roasted garlic on one pizza last night. It would taste great mixed in a dip. Or spread on crackers.

Or smeared on garlic bread. 

Or you know... put in everything.

Did I mention it was really easy to make? Just peel as much of the papery covering off the garlic as possible. 

Cut the top off the head of garlic, about 1/4-1/2 inch so each clove will be exposed to the olive oil. Enclose the garlic in a tinfoil cocoon so that no heat or oil can escape.  

Bake for about 30 minutes. 

Once the garlic has slightly cooled just squeeze each clove out of the paper. They literally just pop right out.  

Roasted Garlic

Ingredients:

1 head of garlic

1-2 tsp of olive oil

Directions:

Preheat the oven to 400 degrees. 

Remove the papery outer layer off the garlic. Cut the tops of the cloves off about 1/4 inch so each clove is exposed. Place the garlic on a square of tin foil. Drizzle the oil over the tops of the cloves spreading it around so each clove is completely covered. Fold the top of the foil over the garlic and place in the oven (either directly on the rack, or I use a cake pan.) 

Bake for 30-35 minutes or until the garlic is soft and lightly browned. Remove from oven and serve. 

Your house will smell all delicious and wonderful.