I've come to really enjoy what food has to offer:
both to my taste buds
and my presence with company!
and my presence with company!
I love encountering new recipes
especially easy/quick/cheap/tastey ones
and it's a joy to add new flavor profiles to my repertoire.
My ma-in-law is here,
and she brought with her many yummy recipes
for us to try this week.
She even hand wrote them on recipe cards for us!
Too sweet!
Or should I say "too savory"?
haha
This our rendition of two of her recipes.
SAVORY CHICKEN SQUARESlightly adapted from Montana Rural Electric Magazine
via Aunt Barb Prichard
especially easy/quick/cheap/tastey ones
and it's a joy to add new flavor profiles to my repertoire.
My ma-in-law is here,
and she brought with her many yummy recipes
for us to try this week.
She even hand wrote them on recipe cards for us!
Too sweet!
Or should I say "too savory"?
haha
This our rendition of two of her recipes.
SAVORY CHICKEN SQUARESlightly adapted from Montana Rural Electric Magazine
via Aunt Barb Prichard
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2 cups cooked, cubed chicken (about two chicken breasts)
6 oz cream cheese, room temp.
3 Tbsp butter, melted
2 Tbsp milk
2 Tbsp chopped green onion (whites and greens)
1 stalk celery, chopped
1/2 red pepper, chopped
Freshly ground black pepper, to taste
2 "tubes" refrigerated crescent rolls
Mix all ingredients except rolls together. On wax paper, pinch 2 triangle "rolls" together to form a rectangle. Place large spoonful (about 1/8 of the mixture) of chicken mixture into center. Bring four corners together over center, and twist. Sides of roll will not completely come together. That's okay, chicken mixture is not going to run out.
Bake on greased cookie sheet @ 350 degrees for 20-22 minutes, or until golden brown.
Makes 8 Chicken Squares.
6 oz cream cheese, room temp.
3 Tbsp butter, melted
2 Tbsp milk
2 Tbsp chopped green onion (whites and greens)
1 stalk celery, chopped
1/2 red pepper, chopped
Freshly ground black pepper, to taste
2 "tubes" refrigerated crescent rolls
Mix all ingredients except rolls together. On wax paper, pinch 2 triangle "rolls" together to form a rectangle. Place large spoonful (about 1/8 of the mixture) of chicken mixture into center. Bring four corners together over center, and twist. Sides of roll will not completely come together. That's okay, chicken mixture is not going to run out.
Bake on greased cookie sheet @ 350 degrees for 20-22 minutes, or until golden brown.
Makes 8 Chicken Squares.
WARM POTATO TOSS
originally from Southern Living Magazinecalled "Spring Potato Toss"
but very adapted, so I changed the name
originally from Southern Living Magazinecalled "Spring Potato Toss"
but very adapted, so I changed the name
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This recipe is originally made with pesto sauce, but being that I do not enjoy pine nuts all that much, and my hubby doesn't enjoy parmesan that much, and I don't have any pesto sauce on hand anyway, we decided to adapt the recipe to fit our tastes, and our available ingredients.
1 lb baby red potatoes, quartered
1 & 1/2 cups frozen peas
1/2 cup frozen petite onions (pearl onions)
freshly ground black pepper, to taste
Italian salad dressing
3 strips bacon, crumbled
Bake quartered potatoes on a baking sheet, in a 375 degree oven for 20 minutes, or until tender to a fork. Put cooked potatoes in a bowl, and generously cover with Italian dressing. Fold together, careful not to mash potatoes. Add remaining ingredients, and toss. Serve warm or chilled. (If you do pesto, it calls for lemon or lime juice to bring out the flavor, and no pearl onions.)
We had it warm, alongside the Chicken Squares. Fantastic!
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