Chicken Roll Ups

Another recipe via Pinterest via Plain Chicken.










2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter softened
1/2 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups already cooked)
1/2 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). I used Swiss cheese for the topping.

For the filling --- in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Next add in the chicken Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

These were wonderful! I would
Highly recommend these.

- Posted using BlogPress from my iPhone

7-Up Biscuits

I found an interesting recipe at Plain Chicken via Pinterest the other day. While at the store I picked up all three ingredients to make them. Oh my goodness, heaven on a plate. Seriously. These are WONDERFUL! And so simple to make.

2 cups Bisquick

1/2 cup sour cream (I used Daisy Light)

1/2 cup 7-up (I used room temp Sierra Mist)

1/4 cup melted salted butter

Cut sour cream into biscuit mix, add 7-Up. It makes a very soft, dough. You might need to add a little bit more Bisquick if your dough is too sticky. Sprinkle additional Bisquick onto a cutting board and pat or cut out dough. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake at 450 degrees until golden brown. I baked mine about 20 minutes. 

Yeah, I don't think I will EVER do the canned kind again! Now, do you think these could be frozen?

Pork Carnitas

I couldn't find what I wanted in a recipe for Carnitas so I had to make up my own. Here's what I did...

3-4 lbs Pork Butt
1 1/2 tsp chipotle chili powder
2 tsp chili powder
1 1/2 tsp cumin
1 Tbs salt (will probably use a little less next time)
1/2 Tbs pepper
dash of cinnamon
1 tsp Adobo
3 tsp minced garlic
3 bay leaves
1 can of beef consume
1 whole container of lime juice (the one that is shaped like a little lime)

I mixed all the seasonings together and rubbed the pork. I placed the pork into the crock pot and poured the liquids over it. I then cooked the pork for 8 hours on low (or until it shreds easily). This is awesome for any type of Mexican dish you wish to create.