Archives for February 2013

The Croods Favorite Roasted Turkey Legs

Have you seen the preview for the  The Croods , the new 3D comedy adventure from DreamWorks Animation? It looks like the most adorable movie ever. To give you the Cliff Notes version…. The movie is about a prehistoric family, including an over protective father, a free spirit teenage daughter, a loving Mother, two younger little ones […]

London Broil

Hi my lovelies. Happy Saturday to you. Stopping in here before a day of running around like a chicken with my head cut off to let you know I have a new delicious recipe  for grilled London Broil up over at FoodFanatic.com So if the photo of that nice juicy hunk-a meat got you all […]

Orange Blossom Cupcakes & Giveaway

I am a Florida girl. Growing up in Florida means you grow up on Florida Orange Juice. I was raised in Vero Beach, right in the heart of Indian River County…Indian River Citrus. We always had plenty of oranges and orange juice around the house All.The.Time That means a healthy dose of Vitamin C and […]

Greek Chicken Pasta

We all get in a dinner rut. You take your meat out and just stare at it. And stare and stare… I mean it’s chicken, you can do a gazillion things with it, but you just have a blank stare. Happens to me allll the time with chicken and ground beef. To spark a little […]

Southwestern Egg Salad

Ohhh, I love me some egg salad. I could probably eat it every.day. forever and always. But like everything else, if you have it every day for the rest of your life, you might get sick of it. Soooo, It’s always good to know how to mix it up your egg salad recipe a lil’ […]

Berry and Mascarpone Overnight French Toast

It’s February 11th and you should totally be off your diets by now. Right? Thought so. I mean, I personally didn’t set myself up for failure. Diet Schmiet. This little brunch recipe is anything but diet food. It’s rich, with a super custardy bottom, and a sweet crunch top. ————————————————————————————————————————————— Layer half of your bread […]

Chicken Under A Brick

Pretty isn’t she? I have seen people fight over super duper crispy/almost burned chicken skin. Chicken Under a Brick is a foolproof, absolutely delicious method of cooking a bird. I am going to be a regular contributor on a new fabulous food website called Foodie Fanatic. There are some AMAZING other bloggers set to be […]

Buffalo Chicken Wing Dip Croissant Roll Ups

Are you ready for some football? The big game is upon us. Honestly I couldn’t care less about who is playing in the Super Bowl this year, because I am a big fat loser. None of my teams — the Buccaneers, the Steelers, or The Patriots — made it to the game, so I’m a […]

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The Croods Favorite Roasted Turkey Legs

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Have you seen the preview for the  The Croods , the new 3D comedy adventure from DreamWorks Animation?

Croods_Poster

It looks like the most adorable movie ever.
To give you the Cliff Notes version….
The movie is about a prehistoric family, including an over protective father, a free spirit teenage daughter, a loving Mother, two younger little ones and of course a Mother-In-Law who are all forced to leave their cave when it is destroyed. They find a new land filled with firsts and all sorts of new creatures and dangers.
Even though the story takes place in prehistoric times, I think we are all going to be able to relate to all of the family shenanigans.

Meet the family……………..

Grug

Ugga

Eep

Thunk

Sandy

Gran

How can you not love them already???

The film studio asked me to create a fun family dinner fit for a caveman.

In the movie, they chase an intriguing creature for a meal called a Ramu. It’s a hybrid creature, part ram, part emu.

I immediately thought of a ” Ramu Leg”, but I was pretty sure that my local grocery store didn’t sell Ramu legs.

Turkey legs were the next best thing!

I can’t think of anything more prehistoric than a big ol’ turkey leg. You?

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The Croods hits a theater near you on March 22nd.
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Start of with 4-6 Turkey Legs

The Croods Favorite Roasted Turkey Legs

Get your brine ingredients together, Kosher Salt,Honey,Peppercorns and lemon.

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In a large vessel, pour in the honey

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Next the Peppercorns

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Dump in the salt

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Squeeze and toss the lemon in.

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Pour about 1 cup of boiling water in, just to dissolve the salt and honey. Stir to help dissolve.

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Allow the mixture to cool(you can add some ice cubes to speed up the process). Add the turkey legs, cover with water,cover and place in the refrigerator overnight to 24 hours.

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Gather your compound butter ingredients. Butter, salt, pepper,poultry seasoning and paprika.

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Mix together.

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Remove the turkey legs from the brine, rinse and dry off with a paper towel.
Slather each leg with the compound butter.

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Ready for their 1st roasting.

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While they are in the oven, mix together some potatoes and onions with olive oil and spices.

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After 25 minutes at 400, remove from oven and baste with any juices that have accumulated on the pan.(I added 2 more legs before I began)

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Add the potatoes and onions around the turkey legs, reduce the oven temperature and roast for another 40 minutes, uncovered.

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Allow your little cavekid to chow down!

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5.0 from 2 reviews
The Croods Favorite Roasted Turkey Legs
Author: 
Recipe type: main,dinner
 
Brined and Roasted turkey Legs
Ingredients
  • 4-6 Turkey Legs
Brine
  • ½ cup Kosher Salt
  • ½ cup Honey
  • 1 lemon,juiced
  • 1 teaspoon Whole Peppercorn
Compound Butter
  • ½ stick Butter,softened
  • ½ teaspoon Coarse Kosher Salt
  • ½ teaspoon Poultry Seasoning
  • ¼ teaspoon Paprika
  • ¼ teaspoon Pepper
Potatoes and Onions
  • 1 lb. Baby Red Potatoes, quartered
  • 1 medium Red Onion, thinly sliced
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Coarse Kosher Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Dried Rosemary
Instructions
  1. To make the brine, place the salt,honey,lemon and peppercorns into a large bowl or container.
  2. Add about 1 cup of boiling water and stir to dissolve.
  3. Allow mixture to cool or add a handful of ice cubes to cool down.
  4. Add the turkey legs and cover with enough water to completely cover the turkey legs.
  5. Cover and place in the refrigerator for up to 24 hours.
  6. Preheat the oven to 400.
  7. Line a large rimmed baking sheet with foil.
  8. In a small bowl, mix together the butter,salt,poultry seasoning,paprika and pepper; set aside.
  9. Remove the turkey legs from the brine, rinse and pat dry.
  10. Rub each turkey leg with the butter mixture and place on the baking sheet.
  11. Place in oven and bake at 400 for 25 minutes.
  12. While the meat is cooking, toss the potatoes,onions,olive oil,salt,pepper and rosemary in a medium bowl.
  13. After 25 minutes. remove the turkey from the oven, evenly distribute the potatoes and onions around the turkey legs, reduce the oven temperature to 350 and bake for an additional 40 minutes.

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Here are a few printables that your little cavepeople will have fun with!

Printables_ColorByTheNumbers_Macawnivore

Printables_ColorByTheNumbers_Eep

I was compensated for recipe development. Opinions are 100% mine.

London Broil

London Broil

Hi my lovelies. Happy Saturday to you.

Stopping in here before a day of running around like a chicken with my head cut off to let you know I have a new delicious recipe  for grilled London Broil up over at FoodFanatic.com

So if the photo of that nice juicy hunk-a meat got you all drooling and stuff, HERE is the recipe.

Orange Blossom Cupcakes & Giveaway

Orange Blossom Cupcakes 009

I am a Florida girl. Growing up in Florida means you grow up on Florida Orange Juice.

I was raised in Vero Beach, right in the heart of Indian River County…Indian River Citrus.

We always had plenty of oranges and orange juice around the house All.The.Time

That means a healthy dose of Vitamin C and potassium.

Did you know that Florida Orange Juice is

Fat Free
Saturated Fat Free
Sodium Free
Cholesterol Free
Free of added sugars
Annnnnd, one cup contains 110 calories and 137% of your daily value of Vitamin C>

I don’t know about you, but calorie wise, I would rather grab a nutrient rich glass of Florida Orange Juice than an empty calorie can of soda. Kind of a no-brainer, dontcha’ think?

Soda=Not Cool to drink
OJ=Cool to drink

Well, since I still drink my daily OJ, I wanted to incorporate it into something tasty, like a cupcake. But you can also use it in savory dishes too, oh and it makes a great base for smoothies!

These cupcakes are an Orange Triple Threat!

Orange scented cake, filled with orange curd and topped with orange cream cheese frosting.

Oh and since you need to take the extra(yet easy) step to make the orange curd, I gave you a shortcut and Doctored up a cake mix as the base of the cupcakes.

You’re Welcome!

Orange Blossom Cupckaes 007

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Want to know how to fill a cupcake?
It’s easy.
Just cut out the center of the cupcake with a small knife

Orange Blossom Cupcakes

Take out the center

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Fill with your desired filling

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Cut the middle into just a sliver of a top

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Add back to the top of the filled cupcake

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5.0 from 10 reviews
Orange Blossom Cupcakes
Author: 
Recipe type: Dessert,cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 21
 
Orange scented cupcakes filled with orange curd and topped with orange cream cheese frosting.
Ingredients
Orange Curd
  • Zest of One Orange
  • ½ cup White Sugar
  • ½ cup Florida Orange Juice
  • 2 large Eggs
  • 7 tablespoons salted butter, cut into tablespoon pieces.
  • ⅛ teaspoon Orange Extract
Orange Cupcake
  • 1 16.5oz. Classic Yellow Cake Mix
  • 1 3oz. box Vanilla Jell-O Cook and Serve Pudding Mix
  • ½ cup Florida Orange Juice
  • ½ cup Buttermilk
  • ⅓ cup Vegetable Oil
  • 4 Eggs
  • Zest of 1 Orange
  • ½ teaspoon Orange Extract
Orange Cream Cheese Frosting
  • 8 oz. Cream Cheese, softened
  • ¼ cup Salted Butter(1/2 stick), softened
  • 6 cups Powdered Sugar
  • 1½ teaspoon Vanilla Extract
  • ½ teaspoon Orange Extract
  • 3 tablespoons Florida Orange Juice
  • Pinch of Salt
Instructions
To Make Orange Curd
  1. In a medium saucepan, add the orange zest and sugar.
  2. Using your fingers, rub the zest into the sugar. This will give the sugar and orange tint and release the oil from the zest into the sugar.
  3. Add the orange juice,eggs and butter.
  4. Whisk over medium-low heat constantly for 10 minutes or until thickened.
  5. Curd should thickly coat the back of spoon when done.
  6. Cover and cool in the fridge.
To Make The Cupcakes
  1. Preheat oven to 350
  2. Line muffin tins with paper liners
  3. In large bowl, mix together,cake mix and pudding.
  4. Add the Florida Orange Juice, buttermilk, oil, eggs, zest and extract.
  5. With an electric mixer, mix on low for 30 seconds until everything is incorporated.
  6. Increase the speed to medium and beat for 2 minutes.
  7. Fill cupcake liners ⅔ full and bake for 15-18 minutes
  8. Remove to a wire rack and cool completely before frosting.
To Make the Orange Cream Cheese Frosting
  1. In a large bowl, beat together cream cheese and cutter with an electric mixer.
  2. Add the powdered sugar, extracts, orange juice and salt.
  3. Start on low and mix until incorporated, increase the speed to medium low and mix until the frosting is smooth.
To Fill The Cupcakes
  1. With a small pairing knife, in a circular motion cut out a hole in the middle of the cupcake and remove.
  2. Fill with orange curd.
  3. Cut the piece of cupcake that you took out of the cupcake so it is just a think slice to put back on top of the curd filled hole.
  4. Frost with Orange Cream Cheese Frosting.
Notes
For the frosting effect on these cupcakes I used a 1M tip.

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Giveaway  CONTEST CLOSED

TWO winners will win

$20 williams-Sonoma Gift Card
Claire Robinson’s “5 Ingredient Fix” Cookbook
Measuring Cup

Contest Rules
Contest ends Wednesday February 27th at 9 am EST
Contest open to US residents only
Winner will be chosen by Random.org

Main Entry (required)
1) Do you like your orange juice with pulp or without?

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on Twitter
4.) Tweet using this..For a fun Florida Orange juice GIVEAWAY from @hungryhousewife & @OJfromFlorida visit
http://tinyurl.com/ahhrahp

5.) Post about this giveaway on your Facebook Page using this tag..For a fun Florida Orange Juice GIVEAWAY from @hungryhousewife & @OJfromFlorida visit http://tinyurl.com/ahhrahp
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Florida Orange Juice on Facebook
8.) Like Florida Orange Juice on Twitter
9.) Pin this Cupcake Recipe

Good Luck

*This post was created in connection with my paid appointment as an Ambassador for the Florida Department of Citrus “Just Add Oj” campaign. Visit www.facebook.com/floridaorangejuice to join the conversation.

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The Winner of The Florida OJ Giveaway is..

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Greek Chicken Pasta

Greek Chicken Pasta 001

We all get in a dinner rut.

You take your meat out and just stare at it.

And stare and stare…

I mean it’s chicken, you can do a gazillion things with it, but you just have a blank stare.

Happens to me allll the time with chicken and ground beef.

To spark a little creativity, all you have to do is look in your pantry.

Move the Shake and Bake aside.

Look for flavors that go together.

Do you have pasta? Check.

So we have chicken and pasta, but what flavors.

I spotted some artichoke hearts that I bought for no reason at all like 6 months ago.

And thats where the flavor building begins.

I just so happened to have some sun dried tomatoes and I always have lots of olives on hand.

And there you have it….dinner. Greek Chicken Pasta.

5.0 from 3 reviews
Greek Chicken Pasta
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Greek Chicken Pasta
Ingredients
Marinade
  • Juice of 1 Lemon
  • 3 Garlic Cloves, Minced
  • ½ tablespoon Dijon Mustard
  • ½ tablespoon Dried Oregano
  • ¼ cup Extra Virgin Olive Oil
To the skillet
  • 1½ lb. Boneless Skinless Chicken Breasts
  • 8 oz. Linguine, cooked to package directions
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 7oz. jar Sundried Tomatoes,drained and chipped
  • ¾ cup Greek Kalamata Pitted Olives, chopped (about ½ 6oz. jar)
  • 1 12oz jar Marinated Artichoke Hearts, chopped
  • 5 Cloves Garlic, minced
  • Juice of 1 lemon
  • ¾ cup Chicken Stock
  • 8 oz Feta Cheese
Instructions
  1. Mix together the marinade ingredients.
  2. Add the chicken to a gallon zip lock bag and pour in the marinade.
  3. Marinade in the refrigerator for 1-2 hours, but not more than 2 hours.
  4. In a large 12” skillet over medium heat, add the olive oil and cook the chicken for about 6-8 minutes per side or until no longer pink in the middle.
  5. Remove the chicken to a plate and cover with foil to keep warm.
  6. To the skillet add the sundried tomatoes, olives and artichoke hearts. Cook for 5 minutes.
  7. Add the garlic and cook for 2 minutes or until the garlic becomes fragrant.
  8. Add the lemon juice and chicken stock.
  9. Cook for 5 minutes.
  10. Stir in the cooked pasta.
  11. Slice the chicken and add to the pan, also add any juices that have accumulated on the plate.
  12. Toss everything to coat.
  13. Salt and pepper to taste.
  14. Top with Feta cheese.

 

Southwestern Egg Salad

Southwestern Egg Salad 002

Ohhh, I love me some egg salad.

I could probably eat it every.day. forever and always.

But like everything else, if you have it every day for the rest of your life, you might get sick of it.

Soooo, It’s always good to know how to mix it up your egg salad recipe a lil’ bit.

There was an avocado and a jalapeño sitting on my counter and the light bulb went off……

Mexican Egg Salad.

Then I thought I would probably get some hate mail, claiming I was racist or something ridiculous like that, so I went more politically correct and Southwestern Egg Salad was born.

Can I possibly say Egg Salad One.MORE.TIME?

Egg Salad.

Southwestern Egg Salad

5.0 from 1 reviews
Southwestern Egg Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Egg Salad with a Southwestern kick.
Ingredients
  • 8 eggs
  • 1 jalapeño, seeds removed and finely chopped 1 green onion, finely chopped
  • ½ tablespoon Fresh Cilantro, finely chopped 1 tablespoon yellow mustard
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon White Vinegar
  • ⅓ cup Mayonnaise
  • 1 Avocado, diced
  • Salt and pepper
Instructions
  1. In a medium pot, add cold water and eggs.
  2. Bring to a boil, Cover and remove from heat. Allow to sit covered for 13 minutes. Drain and place the eggs in a large bowl of ice water for 10 minutes.
  3. Peel and coarsely chop the eggs.
  4. Place the eggs in a medium bowl.
  5. Add the jalapeño, green onion,cilantro,mustard,cumin,chili powder,onion powder,and vinegar, stir to incorporate.
  6. Stir in the mayonnaise.
  7. Fold in the avocado.
  8. Put in a covered bowl and place in the refrigerator for several hours before serving.
Notes
Makes 3½ cups egg salad.

 

Berry and Mascarpone Overnight French Toast

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It’s February 11th and you should totally be off your diets by now.

Right?

Thought so.

I mean, I personally didn’t set myself up for failure.

Diet Schmiet.

This little brunch recipe is anything but diet food.

It’s rich, with a super custardy bottom, and a sweet crunch top.

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Layer half of your bread into a butter 9 x 13 dish

Berry and Mascarpone Overnight French Toast

Pipe the mascarpone mixture over the bread

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Layer your berries

Berry and Mascarpone Overnight French Toast

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Top with the remaining bread and spoon over egg mixture(photo not shown) Let sit overnight.

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Top with crumb topping and bake.

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Glorious

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5.0 from 2 reviews
Berry and Mascarpone Overnight French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious breakfast casserole perfect for brunch.
Ingredients
  • 1 large loaf French Bread (about 1 pound), cubed
  • 2 cups Fresh Blueberries
  • 8 large Strawberries, Sliced
  • 9 Eggs
  • 1½ cup Half & Half
  • ½ cup Whole Milk
  • 3 tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon
  • ⅛ teaspoon Pumpkin Pie Spice
Mascarpone Filling
  • 8 oz. Mascarpone Cheese
  • 3 tablespoons Powdered Sugar
  • 1 tablespoon Milk
  • 1 teaspoon Fresh Lemon Juice
Topping
  • 1 cup All Purpose Flour
  • ¾ cup Brown Sugar,packed
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Table Salt
  • 1 stick Butter, cut into 8 pieces
  • 1 cup Pecans, chopped (optional)
Instructions
  1. Grease a 9 x 13 baking dish.
  2. Place ½ bread in bottom of pan.
  3. In a small bowl, mix together mascarpone cheese,powdered sugar, milk and lemon juice and place in a large zip lock bag and snip off the end.
  4. Pipe the cheese mixture over the bread.
  5. Top with berries.
  6. Top with remaining bread.
  7. In a large bowl, whisk together the eggs,half and half, milk, vanilla extract,salt,cinnamon and pumpkin pie spice
  8. Evenly pour over the egg mixture.
  9. Cover and place in the refrigerator overnight.
  10. Remove from refrigerator 30 min to 1 hour prior to baking to take the chill off.
  11. Preheat oven to 350
  12. Make crumb topping by In a medium bowl, mix together flour, brown sugar, cinnamon and salt.
  13. Add the butter.
  14. With your hands, squish the butter into the flour/sugar mixture until it comes together.
  15. You will know it is thoroughly mixed when the mixture stays together when squeezed in your hands.
  16. Mix in the nuts if using.
  17. To add to your dish, Squeeze in your hands and then crumble on-top of your item.
  18. Place pan on a baking sheet, bake for 30 minutes uncovered.
  19. Cover and cook for an additional 30 minutes.

 

Chicken Under A Brick

Chicken Under A Brick

Pretty isn’t she?

I have seen people fight over super duper crispy/almost burned chicken skin.

Chicken Under a Brick is a foolproof, absolutely delicious method of cooking a bird.

I am going to be a regular contributor on a new fabulous food website called Foodie Fanatic.

There are some AMAZING other bloggers set to be contributors as well.

Me…the Grill Master!

So for this tasty recipe for Chicken Under A Brick, head on over to FoodieFanatic .

Buffalo Chicken Wing Dip Croissant Roll Ups

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Are you ready for some football?
The big game is upon us. Honestly I couldn’t care less about who is playing in the Super Bowl this year, because I am a big fat loser.
None of my teams — the Buccaneers, the Steelers, or The Patriots — made it to the game, so I’m a little bitter. However, I can still put on a brave face and fake it.


Because you know what? Football isn’t only about the ball.
In my opinion it is ALL about the food. We’re talking foods of all kinds.
You have to have a nice spread.
I have some delicious recipes on my site that would be perfect for the last big football game of the year.

Mango Avocado Salsa

Sour Cream Dip

Tzatziki Dip

Beer Cheese Dip

This year I decided to take the ever-so-popular Buffalo Chicken Wing Dip and make it more fun.
Anything rolled up in a crescent roll is just about perfection in my opinion.
I brought these little bad boys to the playoff game, and two men ate all of them in 0.2 seconds, I kid you not.
Fortunately, I did get a bite and they were deeee-licious!
And the dip, I could lick the bowl.
I had a spare second when I wasn’t running the kids to baseball or gym, so I cooked the chicken two days in advance to make this scrumptious little appetizer even easier.
Then on game day, all I had to do was mix everything together and throw it in the oven. Super FAST and SUPER easy.
Take your crescent roll dough and slightly spread it out while pressing with your fingers to close the seams together.

Chicken Wing Dip Croissant Roll Ups

Spread the chicken wing dip over the crescent dough.

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Roll her up.

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Using dental floss, shimmy the floss under the dough where you want to make the cut. Take the floss ends in each hand and wrap up and around so the floss now crosses and “cuts” the dough. It basically squeezes the dough until it is sliced. Bake!

Chicken Wing Dip Croissant Roll Ups 003

And there you have it! YUM.

Chicken Wing Dip Croissant Roll Ups

5.0 from 1 reviews
Chicken Wing Dip Croissant Roll Ups
Author: 
Recipe type: Appetizer
 
Ingredients
Chicken Wing Dip
  • 1 lb. chicken breast
  • 4 oz. cream cheese,softened
  • 2 tablespoons blue cheese dressing
  • ⅓ cup + 1 tablespoon Buffalo sauce
  • 1 8oz. package crescent rolls
Buffalo Blue Cheese Dip
  • ⅔ cup blue cheese dressing
  • 2 tablespoons Buffalo sauce
Instructions
  1. Preheat oven to 375
  2. Boil chicken breast in water for 10 minutes or until juices run clear.
  3. Finely chop chicken.
  4. In a medium saucepan, mix together cream cheese, blue cheese dressing and Buffalo sauce.
  5. Add the chicken and mix until combined.
  6. Remove from heat and allow to cool for about 10 minutes.
  7. Unroll the crescent dough onto a sheet of parchment paper and press the seams together with your fingertips while slightly making the dough a bit bigger.
  8. Spread the chicken dip onto the dough.
  9. Roll the dough into a long roll.
  10. Using dental floss(a knife will squish the dough too much) slice the crescents in equal rounds, about ½" to ¾" thick.
  11. Place on an ungreased cookie sheet and bake for 15-18 minutes or until golden. Serve with the Buffalo Blue Cheese Dip
Notes
**To cut the crescents, using dental floss, shimmy the floss under the dough where you want to make the cut. Take the floss ends in each hand and wrap up and around so the floss, now cross the floss and "cut" the dough, it basically squeezes the dough until it is sliced.**

This post is part of BlogHer’s Game Day Eats editorial series, made possible by Kettle Brand Chips.