In Kim's Kitchen: Chicken Crescent Squares

You all know my sister-in-law Kim. You've met her and her family many times on this here blog. Well, actually there could be some possible confusion because I have two sisters-in-law named Kim. Yes I do. This is the sister-in-law Kim who lives in Dallas and is related to me through S's side of the family. Just to be clear. Before we get going here.

Here is your "ingredients" photo.

Anyway, Kim makes these completely delectable, totally yummy creations called Chicken Crescent Squares. The recipe came to her family from one of their neighbors when she was very small. Her mother has made them for years and now she makes them regularly. And she's here to share them with you and me today!

Scoop out some cream cheese.

First up, let your cream cheese and butter sit out to become room temperature. Then scoop out 3 ounces of some cream cheese with chives into your mixing bowl. The original recipe calls for you to combine 1 TBS chopped chives with 3 ounces of cream cheese. Because it was originally written in the days before the ready-made cream cheese with chives variety. If you would rather chop and combine, knock yourself out. Kim used the ready-made variety.

Then add 2 TBS butter to the mixing bowl.

The recipe calls for 3 tablespoons of butter. You only use two of them here. Reserve the third tablespoon for later in the recipe.

Using the back of a spoon, combine the softened cream cheese and softened butter.


Then add in two cups of cooked, diced, boneless chicken.

Kim used some canned chicken, but reports you could use any chicken you prefer. Rotisserie would work, or you could boil or bake your own and chop it up yourself. Pick your chicken passion and use 2 cups of it. If you're using the canned variety, you will need to drain it before adding it to the mixing bowl.

Then, if you have an almost 2 year old nearby,
watch her meltdown because Mama is currently busy doing something else.
She'll get over it as quickly as it became a "thing", though, because she's almost 2.


Next add in some spices.

The recipe calls for 1/4 teaspoon salt and 1/8 teaspoon pepper. I bet if you use rotisserie chicken though, you wouldn't need that extra salt. I'm just sayin'.

Then add 2 tablespoons of milk.


Combine that mixture until consistent throughout.


Next comes the crescent dough.

This recipe, as it stands, requires one can of crescent rolls. Of course, you could easily double or triple this recipe. Then, of course, you would double or triple your dough requirements.

These packages of crescent rolls come with eight pieces of dough to make eight rolls. For this recipe, you roll them out in pairs and then use your fingers to connect two rolls into one larger piece of dough. Using my higher math skills and that photo right there, once this step is complete, you are left with four - 4 - FOUR pieces of dough. Go ahead and use your Count von Count voice to count the dough. Complete with lighting strike. Ha ha haaaah.

Next, spoon equal amounts of the chicken mixture onto the dough.


I just like this one because the tree is in the background.
So I'm including it.


Once the mixture is divided on the dough, bring the four corners of the dough together.


And give them a little twist so they look like this.
Aren't those pretty?


Then melt that last tablespoon of butter...


...and brush the tops so they will get nice and brown.


Then stick those babies in a 350 degree oven for 20 minutes.


And play with the kids while they bake.

Um, no, that isn't Kim's child. Thank you for keeping up. That is Kim's nephew, Brooke and Michael's child, Andrew. Brooke is a big fan of the Chicken Crescent Square, so when she heard they were being made, they came right over to share in the end result. So, we had two babies to play with while the crescent squares cooked.

After 20 minutes in the oven, the little darlings will look like this.


Go ahead and take them out when you feel they are sufficiently browned and the dough is cooked.


Oh my goodness do those look good or WHAT???


Be still my dieting heart.


To make yourself feel better if you're dieting and getting ready to eat that...
...serve with a large green salad.


Yes, they ARE as good as they look.
Delicious!

Kim, Brooke and I ate them up. I was thinking, if you made eight (or even sixteen) smaller little crescents, these would make excellent little appetizers for a shower, too. Tasty, bite sized goodness. Just a thought. But then, who could eat just one??? I'd end up eating the whole plate if they were bite sized. And then we're back to that whole diet thing, aren't we. Ahem.

The boys had pizza.
That's OK - more for us.

We can't help that they don't know a good thing when they see it. They are boys. God love 'em.

So there you go! Another tasty, easy, quick recipe from someone else's kitchen that you can make in your very own, even tonight! I know I'll be making these over and over again. Thank you Kim for sharing this great recipe with us!

Kim's Chicken Crescent Squares

3 oz. cream cheese, softened and 1 TBS chives combined, or 3 oz. cream cheese with chives
3 TBS butter (2 for the mixture, 1 to be melted and brushed on top)
2 cups or cans of cooked, diced boneless chicken
1/4 tsp salt
1/8 tsp pepper
2 TBS milk
1 can of crescent roll dough

Set out the cream cheese and butter to soften before starting to make the recipe. Blend cream cheese (and chives if needed) and 2 tablespoons of softened butter in a mixing bowl. Then add chicken, salt, pepper and milk. Combine until consistent throughout. Spread crescent dough out to connect two rolls into one, making four large crescent dough squares. Spoon mixture evenly onto dough squares. Pull up dough edges to the center and twist. Melt the remaining tablespoon of butter and brush onto the tops of the squares. Bake for 20 minutes in a 350 degree oven. Serve when browned. Makes 4 servings.

I told you this week would be full of some more great recipes and we're off to a wonderful start. There are a couple more to come, from my kitchen, before the week is up. I hope your Tuesday is a good one.

See you tomorrow.

Monday Housekeeping

1.) Welcome to those of you who clicked through from the Pioneer Woman's site. I hope you'll visit back sometime. For those of you who didn't see PW's post about her trip to Dallas, it is here. For those of you who missed that I met the Pioneer Woman last week, that post can be found here. What is most fascinating about this juxtaposition is that the two people we saw at the signing that we actually knew out of the whole crowd were our friend John's mom Beth and her twin sister Ree. I didn't mention that in my post, but certainly should have, because if you click through on that PW post up there, you will see them featured as one of the sets of twins Ree Drummond photographed last week! They are the set with one named REE. Funny. Love it! Also very mentionable - John is home from the hospital and doing much better. And for that we're all so VERY thankful!

2.) I have several recipes to post for you this week as we head toward the holidays and you're all in cooking moods. So, check back this week for some taste bud tinglin' posts. And, if you haven't appeared yet in the In YOUR Kitchen series and plan to do some cooking, say, next weekend, please send me an email or leave a comment so I can make plans to invite myself over to photograph it. Come on - it's painless - and we all want good recipes for the holidays! It's fun! I promise! Thank you.

3.) We spent time this weekend Christmas shopping. Ugh. What a beating that can sometimes be! And to the wallet, too! But, progress was made! We also spent time making some special gifts here at the house to give at Christmas. I took a few photos, but of course cannot share them until after the big reveal. So, check back towards the end of the month on that! What I can tell you is that working on that project was WAY more fun than going to the mall.

4.) S has started replacing the fence! Woo-hoo! And it looks great. I was going to show it to you, but I forgot to take a picture of it before it got dark and now as I write this morning it is still dark. So, imagine a beautiful new fence in place of the old tired one. It is wonderful. He's doing it in stages, and his brother Michael helped with the first part. And I am eternally grateful to both of them for moving towards completion on that project! It's been a long time coming.

5.) The diet is trudging along. I have another weigh in tomorrow, and I feel as if I've hit a bit of a plateau. I'm not expecting much. But we'll see. I need to find some more time to exercise, but that isn't going to happen this week, as I'll be up at work all hours of the day and night with Christmas programs. 'Tis the season. But I am committed to keep trying, and try I will. Amen. And I'll let you know how it goes...

6.) It is suddenly cold here in Dallas. Winter weather has taken hold. We had SNOW last week, for goodness sake - before they've seen snow in places like INDIANA. What on earth is the world coming to? No good, I'd say, if it means we get more blustery cold weather! No good! I like the cold, but only for a while. It's been a while. Thank you, and come back next year.

OK, well, that's about all I can think to update you on this Monday morning. You are now all up to date. For about fifteen seconds. I just felt the need to update you before we headed into the fun of the week's posts. I feel better even if you don't. Thank you. I hope your weekend was productive. Or restful. Or busy, if that's what you needed. See you tomorrow with a wonderful recipe that you're gonna want to run out to make. Until then, Happy Monday!

In Kristin's Kitchen: Fideo

So we're back today in Kristin's kitchen for another fabulous regional comfort food recipe from her childhood. She told me she made this one just the way her grandmother used to make it. So here we go with another post in the In YOUR Kitchen series!

Before I go any further, I want to point out a couple of new items in the sidebar over there. Several of you wanted easy links to the In YOUR Kitchen recipes. Actually, what you probably want are printable versions. I am not that advanced. Yet. So, in the interim, I have created a sidebar list that links directly to each In YOUR Kitchen post, where you can copy and paste the recipe to your heart's abandon. (Including Kristin's other recipe from yesterday.) Also new in the sidebar - a list of the recipes I have highlighted here on the blog from my kitchen, in case you are looking to reference them. Still over there in the sidebar - the ability to "follow" this blog. Go ahead and do that too while you're checking out the recipe links. It won't hurt. Thank you.

OK, on to FIDEO! (pronounced fihd-hay-oh) We did not take a "full list of ingredients" photo for this recipe. But, the first thing you do is fry up some bacon. So, we're off to a great start already! Bacon is certainly one of the world's most tasty foods, no?

Anyway, cook up two to three strips of bacon and set them aside.



Dice 1/2 of a medium onion and two cloves of garlic.

I should point out to you that Kristin has excellent knife skills. She looks like a professional when she's slicing and dicing. I mentioned this to her and she said it's from hours of watching Rachel Ray. I am sure Ms. Ray would be so proud to hear that!

Drain off almost all of the bacon grease.
Saute the onion and garlic in the remaining grease.

I wish there was a way to bottle the smell that was engulfing us at that moment - onions and garlic cooking in just a smidge of bacon grease? Well, you can imagine, if you will, that it smelled divine! Oh - one more thing - to make this recipe vegetarian, don't use bacon and saute in vegetable shortening.

Next - another specialty food found in the Spanish section at the grocery.

Here, Kristin was explaining that you can also just use two cups angel hair pasta. But, this box of the vermicelli is cut in short strips, making it sort of unique. Anyway, before you soften the noodles, you want to brown them.

So, once the onion and garlic are cooked, add the noodles right into the skillet.


Spread them out so they will brown.


Turn them over occasionally.


When the ends are a little toasty, you're ready to move on.


Then add in 1/2 cup of tomato sauce.
Your choice on what kind you want to use.
Your own or any basic canned variety will do.


Incorporate the sauce with the noodles, onion and garlic.


Then you use another new ingredient for me.
Tomato bullion.

Have you ever seen tomato bullion? I haven't. It's also in the spanish food section of the grocery. What you need to do is combine one bullion cube with 1 1/2 cups of water.

This requires a little breaking up of the bullion.
The other end of a wooden spoon is the perfect tool for the job.



Then it all goes right into that skillet!
Incorporate it into what's already there.



Next add 1/2 tsp. cumin, salt and pepper.



And reduce heat and cover for about 10 minutes to allow the liquids to reduce.



While it's cooking, watch Isis play with a rubberband.


And admire the beauty of Kristin's dogs - Sparky...


...and the baby Dina.


It is about ready when the bottom begins to brown and the liquid is almost gone.


Chop up your bacon.


Garnish.


And it's ready to enjoy!


I couldn't wait to get my taste buds on a bit of that goodness.


Another fabulous recipe, Kristin!
And fast and easy!

Doesn't that sound delicious for a cold winter night? I think it does. Of course, I can't eat all those carbs right now, so that means it sounds even BETTER! Try some for yourself. You'll be glad you did!

Kristin's Grandmother's Fideo

2-3 strips of bacon and a tiny bit of reserved bacon grease
1/2 of a medium onion
2 cloves of garlic
A box of "Fideo" vermicelli or 2 cups of angel hair pasta
1/2 cup tomato sauce
1 tomato bullion cube and 1 1/2 cups of water
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon salt

Cook bacon. Drain all of the fat except a tiny bit. Chop and mince onion and garlic. Saute in remaining bacon grease. Add vermicelli to skillet to allow edges of noodles to brown. Add tomato sauce. Incorporate 1 tomato bullion onto 1 1/2 cups of water and add to skillet. Add cumin, pepper and salt. Cover for about 10 minutes or until the liquid has nearly evaporated and the bottom of the mixture is turning brown. Chop bacon and garnish. To make this recipe vegetarian, skip the bacon garnish and saute in vegetable shortening.

So there you go! A wonderfully tasty dish for your Friday. Another extra special thanks to Kristin for allowing me to barge on into her kitchen to capture such wonderful delights!

Next week, I will have some more recipes from YOUR kitchens as well as my own, and I am sure some other various and sundry antics to display here. Best wishes to you for your weekend. Thanks for stopping by. See you right here again next week.

In Kristin's Kitchen: Elotes

Meet Kristin

I visited Kristin recently to photograph not one but two recipes for the Ate Up Amateur series, "In YOUR Kitchen". Kristin is a work colleague of mine, and she hails from New Mexico. Both of the recipes she created for us are "regional" to where she grew up and definitely comfort food for her.

Today's dish: Elotes. (pronounced ee-loh-tays) Kristin says this is a popular Mexican dish that is sold even here in Dallas by the street vendors. It is more of a summer dish, I guess you would say, because its main ingredient is corn. But, as I mentioned before, it is comfort food so that makes it also perfect for when the weather is getting cooler.

Kristin had several "helpers."
This is Sparky and Dina.


And this is Isis.


Here are the ingredients, pretty much.

OK - here we go. The first thing you do is cook two cups of corn. If it's December, you will use frozen corn. If it is summertime, you'll cut some fresh corn off the cob. Cook it until tender.

While the corn is cooking, collect the juice of one lemon.


When the corn is cooked, drain it.


Put it back in the pan.


Add the lemon juice.


Add in one tablespoon of butter or margarine.


Combine.


Then, if you want to be authentic, use this.

Kristin says this - Valentina - is the hot sauce that would be used by the vendors. She says it is available in the Spanish section of the grocery store. She says Chalula or any other hot sauce like that would also work.

Add a tablespoon of hot sauce.


Combine.


Pour the mixture into a cup or bowl.


Top with a dollop of sour cream and some mozzarella cheese.
And maybe a little more of that hot sauce.


Mmmmmm.


It's a winner!

So, for you corn lovers, try some as a side dish to your favorite protein. And then try it again when fresh corn is available next summer!

Kristin's Elotes

2 cups of corn, off the cob
Juice of one lemon
1 TBS butter or margarine
1 TBS hot sauce like "Valentina" or "Chalula"
Sour cream and mozzerella to taste

Cook corn until tender and drain. Add lemon juice and butter. Combine. Add hot sauce. Combine. Scoop into serving dishes and top with sour cream, mozzarella and a little more hot sauce. Serve with a spoon! Makes four 1/2 cup servings. Can be doubled.

Thanks Kristin for the tasty, easy recipe! Kristin and I will be back tomorrow to finish the week with one more delicious comfort food dish from her hometown. See you then.