Baked Chicken Stuffed Crescent Rolls Recipe

 

Baked Chicken Stuffed Crescent Rolls 

---

Ingredients:

• 2 cups (about 250g) cooked shredded chicken (rotisserie chicken works great)
• 1 can (8 oz) refrigerated crescent roll dough (8 pieces)
• 4 oz (½ cup) cream cheese, softened
• ½ cup shredded cheddar cheese (or mozzarella)
• ¼ cup chopped green onions (optional)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp melted butter (for brushing)
• 1 tsp dried parsley (for garnish, optional)

---

Instructions:

1. Preheat the oven:

   • Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. Prepare the filling:

   • In a bowl, mix the shredded chicken, cream cheese, shredded cheddar cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until well combined.

3. Assemble the crescent rolls:

   • Unroll the crescent dough and separate it into triangles.
   • Place a spoonful of the chicken mixture on the wide end of each triangle.
   • Roll up the dough, starting from the wide end and tucking the filling inside as you go. Place seam-side down on the baking sheet.

4. Bake the rolls:

   • Brush the tops with melted butter and sprinkle with dried parsley if desired.
   • Bake for 12-15 minutes, or until golden brown and puffed.

5. Serve:

   • Let the rolls cool slightly before serving. Enjoy warm with dipping sauces like ranch, honey mustard, or marinara.

---

Tips:

• Add cooked bacon bits for extra flavor.
• Substitute cream cheese with Greek yogurt for a lighter version.
• Store leftovers in an airtight container and reheat in the oven for crispiness.

Would you like a variation, such as a buffalo chicken or spinach and cheese filling?

Slow-Cooker Pot Roast Recipe

 

Slow-Cooker Pot Roast 

---

Ingredients:

• 3-4 lb (1.3-1.8kg) beef chuck roast (or round roast)
• 1 tbsp olive oil
• 1 onion, peeled and quartered
• 3-4 garlic cloves, smashed
• 4 medium carrots, peeled and cut into large chunks
• 3 medium potatoes, peeled and cut into large chunks (optional)
• 1 cup (240ml) beef broth
• ½ cup (120ml) red wine (optional, or use additional broth)
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

---

Instructions:

1. Sear the roast (optional but recommended):

   • Heat olive oil in a large skillet over medium-high heat.
   • Season the beef roast generously with salt and pepper.
   • Sear the roast in the skillet for 3-4 minutes on each side until browned. This step helps develop flavor but can be skipped if you're short on time.

2. Prepare the slow cooker:

   • Place the onion, garlic, carrots, and potatoes (if using) in the bottom of the slow cooker.
   • Place the seared roast on top of the vegetables.

3. Add the liquids and seasonings:

   • Pour the beef broth, red wine (if using), and Worcestershire sauce over the roast.
   • Sprinkle the thyme, rosemary, and bay leaf over the top.
   • Season with salt and pepper.

4. Cook the pot roast:

   • Cover the slow cooker and cook on low for 7-8 hours, or until the roast is fork-tender and the vegetables are soft.
   • Alternatively, you can cook it on high for 4-5 hours if you're short on time.

5. Serve:

   • Remove the roast from the slow cooker and let it rest for a few minutes before slicing.
   • Serve with the cooked vegetables and spoon some of the cooking liquid over the top.
   • You can thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) if you'd like a thicker gravy.

---

Tips:

• For extra flavor, add a few sprigs of fresh thyme and rosemary, or a splash of balsamic vinegar.
• Use potatoes: If you prefer softer potatoes, add them halfway through the cooking process.
• You can also shred the roast after cooking and serve it with the gravy for a more "pulled" style meal.

Would you like to add a side or dessert suggestion to go with this?

Milk Brioche Rolls

 

Milk Brioche Rolls 

---

Ingredients:

For the dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup (180ml) warm milk (110°F/43°C)
• 3 large eggs, room temperature
• ½ cup (115g) unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract (optional, for a hint of sweetness)

For the egg wash:

• 1 egg yolk
• 1 tbsp milk

---

Instructions:

1. Activate the yeast:

   • In a small bowl, mix the warm milk with a pinch of sugar and the yeast. Let it sit for 5-10 minutes until foamy.

2. Make the dough:

   • In a large mixing bowl (or stand mixer with a dough hook), combine the flour, sugar, and salt.
   • Add the eggs, vanilla extract, and the activated yeast mixture. Mix until a dough begins to form.
   • Gradually add the softened butter, one piece at a time, mixing until fully incorporated.
   • Knead for about 8-10 minutes until the dough is smooth and elastic.

3. First rise:

   • Transfer the dough to a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

4. Shape the rolls:

   • Once risen, punch down the dough and divide it into equal portions (about 12-16 pieces).
   • Shape each piece into a smooth ball and place them on a lined baking sheet or in a greased baking dish, leaving some space between them.

5. Second rise:

   • Cover and let the rolls rise again for about 45 minutes to an hour, until puffy.

6. Bake the rolls:

   • Preheat the oven to 375°F (190°C).
   • Brush the rolls with the egg wash for a golden shine.
   • Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped.

7. Cool and serve:

   • Let the rolls cool slightly before serving. Enjoy with butter, jam, or on their own!

---

Tips:

• For a richer flavor, substitute half of the milk with heavy cream.
• Store the rolls in an airtight container for up to 3 days or freeze for longer storage.
• Add a touch of honey or a sprinkle of sesame seeds before baking for extra flavor.

Would you like to try a variation, such as adding chocolate chips or a savory twist?

Mashed Potato Puffs

 

Mashed Potato Puffs

---

Ingredients:

• 2 cups (480g) mashed potatoes (leftover or freshly made)
• 2 large eggs
• ½ cup (60g) shredded cheese (cheddar, mozzarella, or parmesan)
• ¼ cup (60ml) milk (or a plant-based alternative)
• ¼ cup (30g) all-purpose flour (or gluten-free flour)
• 2 tbsp chopped green onions or chives
• 1 tsp garlic powder (optional)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tbsp butter or oil (for greasing the muffin tin)

---

Instructions:

1. Preheat the oven:

   • Set your oven to 400°F (200°C) and grease a muffin tin or line it with paper cups.

2. Prepare the mixture:

   • In a large bowl, combine the mashed potatoes, eggs, shredded cheese, milk, flour, green onions, garlic powder, salt, and pepper.
   • Mix until well combined and smooth.

3. Fill the muffin tin:

   • Spoon the potato mixture into the prepared muffin cups, filling each about ¾ full.
   • For extra crispiness, sprinkle a bit of extra cheese on top.

4. Bake:

   • Place in the oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.

5. Cool and serve:

   • Let the puffs cool for a few minutes before removing them from the tin.
   • Serve warm with sour cream, ketchup, or your favorite dipping sauce.

---

Tips:

• Add crumbled bacon or diced ham for extra flavor.
• Use leftover mashed potatoes for a quick and easy prep.
• Store leftovers in the fridge for up to 3 days and reheat in the oven to maintain crispiness.

Would you like any variations, such as making them gluten-free or vegan?

Creamy Custard Dessert Recipe

 

Creamy Custard Dessert 

---

Ingredients:

For the custard:

• 2 cups (480ml) whole milk (or a plant-based alternative)
• ½ cup (100g) granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch (or custard powder)
• 1 tsp vanilla extract
• A pinch of salt

Optional toppings:

• Fresh berries (strawberries, raspberries, or blueberries)
• Whipped cream
• A sprinkle of cinnamon or nutmeg
• Caramel sauce

---

Instructions:

1. Heat the milk:

   • In a saucepan over medium heat, warm the milk until it's hot but not boiling. Stir occasionally to prevent scorching.

2. Prepare the egg mixture:

   • In a separate bowl, whisk together the egg yolks, sugar, cornstarch, vanilla extract, and salt until smooth and well combined.

3. Temper the eggs:

   • Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to prevent curdling.
   • Gradually add the rest of the milk while whisking.

4. Cook the custard:

   • Pour the mixture back into the saucepan and cook over low-medium heat, stirring constantly until the custard thickens (about 5-7 minutes).
   • The custard should coat the back of a spoon when ready.

5. Cool and set:

   • Remove from heat and strain through a fine sieve to remove any lumps.
   • Pour into serving dishes and cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
   • Refrigerate for at least 2 hours to set.

6. Serve:

   • Garnish with your favorite toppings and enjoy chilled.

---

Tips:

• For a richer flavor, substitute half of the milk with heavy cream.
• Add a splash of almond or coconut extract for a unique twist.
• Store in the fridge for up to 3 days.

Would you like a dairy-free or low-sugar variation?

Creamy Banana Caramel Cups

 

Creamy Banana Caramel Cups

---

Ingredients:

For the banana cream layer:

• 2 ripe bananas, mashed
• ½ cup (120ml) Greek yogurt (or coconut yogurt for dairy-free)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract

For the caramel sauce:

• ½ cup (120g) pitted dates, soaked in warm water for 10 minutes
• ¼ cup (60ml) unsweetened almond milk (or any milk of choice)
• 1 tsp vanilla extract
• A pinch of sea salt

For the toppings (optional):

• Crushed nuts (like almonds or pecans)
• Dark chocolate shavings
• A sprinkle of cinnamon

---

Instructions:

1. Prepare the caramel sauce:

   • Drain the soaked dates and blend them in a food processor with almond milk, vanilla extract, and sea salt.
   • Blend until smooth and creamy, adding more milk if needed to reach a pourable consistency. Set aside.

2. Make the banana cream layer:

   • In a bowl, mix the mashed bananas with Greek yogurt, honey (if using), and vanilla extract until smooth and creamy.

3. Assemble the cups:

   • Spoon the banana cream mixture into small serving cups or glasses, filling halfway.
   • Add a generous layer of the date caramel sauce on top.
   • Repeat with another layer of banana cream, if desired.

4. Chill:

   • Refrigerate the cups for at least 1 hour to allow flavors to blend and the texture to set.

5. Garnish and serve:

   • Top with crushed nuts, chocolate shavings, or a sprinkle of cinnamon before serving.

---

Tips:

• For an extra indulgent touch, drizzle with melted dark chocolate.
• Store in the fridge for up to 2 days for a quick dessert or snack.
• Use frozen bananas for a thicker, ice-cream-like texture.

Would you like to explore a healthier or vegan version?

Golden Veggie Pancake Stacks

 

Golden Veggie Pancake Stacks, 

---

Ingredients:

For the pancakes:

• 1 cup (120g) grated carrots
• 1 cup (120g) grated zucchini (squeeze out excess moisture)
• ½ cup (75g) corn kernels (fresh, frozen, or canned)
• ½ cup (60g) chickpea flour (or all-purpose flour for a lighter texture)
• ¼ cup (60ml) milk (or plant-based alternative)
• 2 large eggs (or flax eggs for a vegan option)
• 1 tsp baking powder
• ½ tsp turmeric (for the golden color)
• ½ tsp cumin (optional, for extra flavor)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley or cilantro
• 1 tbsp olive oil (for frying)

---

For the toppings (optional):

• Greek yogurt or plant-based yogurt
• Sliced avocado
• Poached or fried eggs
• A sprinkle of chili flakes for heat
• Microgreens or extra herbs for garnish

---

Instructions:

1. Prepare the veggies:

   • Grate the carrots and zucchini, squeezing out excess water from the zucchini using a clean kitchen towel.
   • In a large bowl, combine the grated vegetables with corn and chopped herbs.

2. Make the batter:

   • Add chickpea flour, baking powder, turmeric, cumin, salt, and black pepper to the veggies.
   • In a separate bowl, whisk the eggs with milk, then pour into the veggie mixture. Stir until well combined.

3. Cook the pancakes:

   • Heat a little olive oil in a non-stick skillet over medium heat.
   • Scoop about ¼ cup of the batter per pancake and spread it out slightly.
   • Cook for 3-4 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.

4. Assemble the stacks:

   • Stack the pancakes on a plate, layering them with yogurt, avocado slices, or any toppings you like.

5. Serve:

   • Garnish with extra herbs and enjoy warm!

---

Tips:

• For a crispier texture, cook the pancakes longer on a lower heat.
• Add grated cheese to the batter for extra flavor.
• Store leftovers in the fridge for up to 3 days and reheat in a pan or oven.

Would you like any variations or suggestions for meal pairings?