Tag Archives: food

Mexi-Chicken Crescent Rolls

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So I took the plunged and picked up some Pillsbury Crescent Rolls during my weekly grocery excursion. And today I decided was the day to finally make an attempt at one of Pinterest’s most Pinned recipes using the crescent rolls.

These Mexi-Chicken Crescent Rolls were SO delicious, and got two thumbs up from my husband!

These Mexi-Chicken Crescent Rolls were SO delicious, and got two thumbs up from my husband!

As I love all things Mexican, it seemed a
natural choice to create a Mexi-Chicken stuffing.

These were so easy and quick to make for a simple Saturday lunch. I hope you enjoy them as much as we did.

These were so easy and quick to make for a simple Saturday lunch. I hope you enjoy them as much as we did.

Mexi-Chicken Crescent Rolls

(makes 8 rolls)

1 tube Grands Pillsbury Crescent Rolls

1 Chicken Breast, uncooked

½ cup Spicy Clamato Juice (or Tomato Juice)

2 tbsp. Spicy Salsa

¾ cup Light Mayo

1/3 cup Sharp Cheddar Cheese, fine-grated

1/8 cup Jalapeno Peppers, minced
Taco Seasoning

Salt & Pepper

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  1. Slice your chicken breast into strips.
  2. Cook the chicken slices in non-stick frying pan (no oil) for 3 minutes each side. Sprinkle ½ tsp. of each – taco seasoning, salt and pepper over the slices.
  3. When flipping the chicken, add the salsa and juice to the pan. Cook for 2 more minutes.
  4. Remove chicken from pan, and dice it into very small bite-sized pieces, and let cool.
  5. Preheat oven to 375*F.
  6. Mix together mayo, cheese, jalapenos, and cooled chicken pieces in a bowl, add a bit of the cooked salsa/tomato liquid for flavour, about 1 tbsp will do the trick.
  7. Open and unwrap your crescent rolls. Cut each triangle length-wise to form two, long triangles.
  8. Place one teaspoon of your chicken mixture on the wider end of each triangle. I like to use my “Martha” gelato scoop for this step.
  9. Roll up each triangle from wide to narrow end, and place on a cookie sheet with Silpat or sprayed with Pam cooking spray. I sprinkled my crescent rolls with poppy seeds for decoration.
  10. Bake for 14 minutes. Remove and let cool for 5 minutes. And enjoy!

This made for a very impressive lunch for hubby and I yesterday. I’ll definitely be making these again. Finally I understand what all the fuss was about on Pinterest in regards to these stuffed crescent rolls.

What do you use Pillsbury Crescent Rolls for?
Please feel free to share your Comments below.

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Easy Beef Tacos

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One of the meals that we look forward to on a regular basis are Tacos. Here’s how I easily make them up for just the two of us as an easy weekend lunch. If you make this for dinner, this style of ‘burrito taco’ also makes a great carry-forward for tomorrow’s lunch if you don’t add any fresh vegetables. This whole meal usually takes less than 15 minutes to make.

These tacos are quick to eat and not as messy as usual due to a couple simple tricks

These tacos are quick to make, and not as messy as usual due to a couple simple tricks

Easy Beef Tacos
(makes 10 tacos)

1lb Lean Ground Beef

Taco Seasoning

Sharp Cheddar Cheese, grated

Taco Sauce

Guacamole

Soft Taco Shells

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1. Brown ground beef until almost cooked. Add taco seasoning to meat but do not add any additional water. Stir until meat is fully cooked. Drain in colander.
I like to use my potato masher to break the meat up.

The better you drain the meat, the less drippy mess your taco will make down your favourite shirt!

2. Lay soft taco shells side-by-side on your cookie sheet.

3. Grate cheese over taco shells. Place the cookie sheet into a pre-heated oven (350*F) for 3-5 minutes until cheese is melted and shells are softened.
Watch your oven closely so that you do not burn your taco shells.

4. Cut off the corner of your taco sauce and guacamole, and drizzle the sauces up the centre of each taco shell.

5. Add the cooked, seasoned beef to the top of each taco. Grate a bit more cheese over top the meat, and allow it time to melt.

6. You could then top with sliced iceberg lettuce and diced fresh tomatoes, but we rarely have those on-hand in the Winter.

I usually smear re-fried beans on the bottom of each taco shell before adding the first layer of cheese and baking… but I forgot to defrost the 1/2 can in time for making these.

You can double or triple the meat and freeze in ready-to-go packages for next time if you want to speed this process up.

How do you like your tacos?
What is your go-to topping for your favourite tacos?

Super Easy Salsa

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One of the potluck items I was constantly being asked to bring to work by my co-workers years ago was my Epicure Selections’ Poco Picante Salsa. This SUPER easy Salsa recipe is great for a quick snack, or to add spiciness to any dish you have on the stove for dinner.

This salsa is SO easy and SO delicious that you won't ever buy pre-made salsa again

This salsa is SO easy and SO delicious that you won’t buy pre-made salsa again

Super Easy Salsa

1 – 796mL can Diced Tomatoes

Juice of 1/2 Fresh Lime

2 tbsp Epicure Selections Poco Picante Salsa Mix

Nacho Chips

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1. Drain the can of tomatoes, but catch the tomato juice
as it’s great to cook rice in tomorrow.

2. Place tomatoes, salsa mix and the lime juice into
your food processor and pulse 5 times.

3. Re-drain the salsa one more time, and serve.

It’s really that easy.

Other uses for this salsa…

– Add to cooked rice or quinoa to create a spicy side dish

– Use with your favourite Mexican recipes like my Beef Tacos

– Use as a pasta sauce for a spicy, Italian-Mexican fusion dish

– Marinade and cook chicken breasts in this Salsa

– Use at breakfast with your favourite egg dish

What do you love Salsa on top of?
Are you a fan of the hot stuff? Or do you prefer a more mild Salsa?

Shredded Broccoli Salad

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I don’t remember what inspired me to make this salad a few years ago, but it’s one of my favourite ways to eat broccoli. Not only can you buy broccoli slaw pre-made like I did, but you can also use your broccoli stalks and shred them yourself to create this salad. We love this as a side to just about any meal!

A quick and easy new salad to try that is super healthy

A quick and easy new salad to try that is super healthy

Broccoli Salad
(makes 2 servings)

1 cup Broccoli Slaw

1/2 cup Shredded Carrot

1/8 cup Almond Slivers

1/8 cup Dried Berries

1/8 cup Oil & Vinegar Dressing
(like Kraft Calorie-Wise Balsamic Vinaigrette)

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Mix all ingredients together and toss in the vinaigrette. Serve chilled.

Keeps great for 2nd day servings!

Do you use Broccoli Slaw?
What is your favourite recipe?