Category: Recipes

TT w/Linky: Quick & Tasty Chicken Taco Braid

Do you ever use Pillsbury dough to create an easy and quick week night meal?  I rarely do, but after watching  a show about the uses of Pillsbury dough on the Food Network channel Saturday morning I was completely motivated to try one of their recipes.
Enter:  Chicken Taco Braid, modified.

Cube three to four chicken breasts and add some taco seasoning.  The original recipe called for chili powder but I thought the chili powder would be a wee bit too hot for my kids.  Brown the chicken for a few minutes.

Add sliced onion and red bell pepper to the mix and cook for a few more minutes.

Roll the crescent dough out on to a baking sheet.  Add the chicken mixture to the center.  Add 1/4 cup of salsa on top and 1 cup of shredded cheese.  Slice each side of the dough in one inch intervals.

Alternate each strip to braid the dough on top of the mixture.  Brush on some egg wash.

Bake at 350 degrees for 25 minutes.

A really tasty dish.  The entire family loved it….even picky Paige.












Chicken Taco Braid
Ingredients:
Pillsbury Crescent Roll
3-4 chicken breasts, cubed
red bell pepper, sliced
1/2 of onion, sliced
1/4 cup taco seasoning
1 cup Cheddar cheese, grated
1/4 cup salsa
1 egg
Directions:
Roll the dough out on to baking sheet coated with non-stick spray.  Place cubed chicken in to a saute pan along with taco seasoning.  Cook for about 5 minutes.  Add the sliced onion and bell pepper and cook another 4 minutes.  
Add mixture to the center of the rolled out dough.  Top with the salsa and cheese.  Slice down each side of the dough in one inch intervals.  Braid the dough over the mixture.  Brush on egg wash.  Bake at 350 degrees for 25 minutes.


Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

TT w/Linky: Quick & Tasty Chicken Taco Braid

Do you ever use Pillsbury dough to create an easy and quick week night meal?  I rarely do, but after watching  a show about the uses of Pillsbury dough on the Food Network channel Saturday morning I was completely motivated to try one of their recipes.
Enter:  Chicken Taco Braid, modified.

Cube three to four chicken breasts and add some taco seasoning.  The original recipe called for chili powder but I thought the chili powder would be a wee bit too hot for my kids.  Brown the chicken for a few minutes.

Add sliced onion and red bell pepper to the mix and cook for a few more minutes.

Roll the crescent dough out on to a baking sheet.  Add the chicken mixture to the center.  Add 1/4 cup of salsa on top and 1 cup of shredded cheese.  Slice each side of the dough in one inch intervals.

Alternate each strip to braid the dough on top of the mixture.  Brush on some egg wash.

Bake at 350 degrees for 25 minutes.

A really tasty dish.  The entire family loved it….even picky Paige.












Chicken Taco Braid
Ingredients:
Pillsbury Crescent Roll
3-4 chicken breasts, cubed
red bell pepper, sliced
1/2 of onion, sliced
1/4 cup taco seasoning
1 cup Cheddar cheese, grated
1/4 cup salsa
1 egg
Directions:
Roll the dough out on to baking sheet coated with non-stick spray.  Place cubed chicken in to a saute pan along with taco seasoning.  Cook for about 5 minutes.  Add the sliced onion and bell pepper and cook another 4 minutes.  
Add mixture to the center of the rolled out dough.  Top with the salsa and cheese.  Slice down each side of the dough in one inch intervals.  Braid the dough over the mixture.  Brush on egg wash.  Bake at 350 degrees for 25 minutes.


Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

‘BOTW’ Chorizo and White Bean Stew

As I sit here on the plane on my way back from NYC, I’m tired and hungry. I refuse to eat one more package of pretzels. Instead, I’m scrolling food sites and am becoming even more hungry…..smart, right?!I’ll skip dinner tonight, but I am so trying …

‘BOTW’ Chorizo and White Bean Stew

As I sit here on the plane on my way back from NYC, I’m tired and hungry. I refuse to eat one more package of pretzels. Instead, I’m scrolling food sites and am becoming even more hungry…..smart, right?!I’ll skip dinner tonight, but I am so trying …

Chicken Fried Steak

I grew up eating a lot of pan-fried round-steak because let’s face it. It’s cheap.  And when you’re feeding three kids and two adults, on a budget, it’s one of those cuts of meat that can go a long way! Vividly, I can remember my mom pounding on it with her meat hammer, on her […]


Related Stories

5 Minute Coffee Cake in a Mug

Some mornings I feel the need to indulge just a bit.  This morning was one of those mornings.  After hauling the kids off to school, I came back to the house and made myself a little breakfast treat….Coffee Cake in a Mug.  

These …

5 Minute Coffee Cake in a Mug

Some mornings I feel the need to indulge just a bit.  This morning was one of those mornings.  After hauling the kids off to school, I came back to the house and made myself a little breakfast treat….Coffee Cake in a Mug.  

These …

Caramel Brownies

I know I probably shouldn’t even share this, since at least around here we’re on a weight loss journey, but I figure a brownie once in a while won’t kill us- especially if we’re working out, right? If your kids are anything like the ones around here, they will ask, often, and quite nicely, for […]

Banana Chai Chocolate Chip Muffins~Get Your Muffin On

I can’t stand wasting food so when I see any amount of bananas about to go bad on my kitchen counter.. it’s time to get my muffin on. Kids love muffins and especially when there’s a few chocolate chips involved.  They’ll eat copious amounts if I let them.

Today was the day.  Four very ripe bananas.  A new recipe I wanted to try.  Banana Chai Chocolate Chip Muffins.

Here’s what you need for success…..{full recipe below that you can print out}

Sift the flour, baking soda, brown and cinnamon together in a medium bowl and set aside.

Whisk the banana, oil, chai tea liquid, eggs, salt and vanilla in a bowl.

Mix the wet with the dry and add chocolate chips last.

Scoop in to muffin pan and bake.  SO good!  Not too sweet tasting, will go really well with a cup of java or tea..



























Banana Chai Muffins

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup dark brown sugar
1/4 tsp ground cinnamon
2 cups smashed bananas {I used 4}
1/2 cup canola oil
1/2 cup chai tea liquid
2 large eggs, room temp.
1/8 tsp fine salt
1/2 tsp vanilla extract
chocolate chips

Directions:
Preheat oven to 375 degrees.  Line muffin pan with liners or use non-stick spray.

Whisk the flour, baking soda, brown sugar and cinnamon together in a bowl and set aside.

Whisk the banana, oil, chai tea, eggs, salt and vanilla in a bowl.

Make a small well in the flour mixture and pour the wet mixture in.  Stir with a wooden spoon until moistened but still lumpy.  If you over-mix, your muffs will come out dense.  Gently stir in the chocolate chips.

Scoop batter in to muffin tin and bake at 375 for 20 minutes

.


Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Banana Chai Chocolate Chip Muffins~Get Your Muffin On

I can’t stand wasting food so when I see any amount of bananas about to go bad on my kitchen counter.. it’s time to get my muffin on. Kids love muffins and especially when there’s a few chocolate chips involved.  They’ll eat copious amounts if I let them.

Today was the day.  Four very ripe bananas.  A new recipe I wanted to try.  Banana Chai Chocolate Chip Muffins.

Here’s what you need for success…..{full recipe below that you can print out}

Sift the flour, baking soda, brown and cinnamon together in a medium bowl and set aside.

Whisk the banana, oil, chai tea liquid, eggs, salt and vanilla in a bowl.

Mix the wet with the dry and add chocolate chips last.

Scoop in to muffin pan and bake.  SO good!  Not too sweet tasting, will go really well with a cup of java or tea..



























Banana Chai Muffins

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup dark brown sugar
1/4 tsp ground cinnamon
2 cups smashed bananas {I used 4}
1/2 cup canola oil
1/2 cup chai tea liquid
2 large eggs, room temp.
1/8 tsp fine salt
1/2 tsp vanilla extract
chocolate chips

Directions:
Preheat oven to 375 degrees.  Line muffin pan with liners or use non-stick spray.

Whisk the flour, baking soda, brown sugar and cinnamon together in a bowl and set aside.

Whisk the banana, oil, chai tea, eggs, salt and vanilla in a bowl.

Make a small well in the flour mixture and pour the wet mixture in.  Stir with a wooden spoon until moistened but still lumpy.  If you over-mix, your muffs will come out dense.  Gently stir in the chocolate chips.

Scoop batter in to muffin tin and bake at 375 for 20 minutes

.


Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com