Okay, I’m pretty sure I posted something like this before, but I guess it was on the old blog. Anyways, I’ve experimented and tweaked it, and tonight it was golden. I literally ate half of them before I could even pull out my camera and take a picture.
- 1 can crescent roll dough (8 count)
- 4 mozzarella cheese sticks
- 16 pepperonis
- 2 tbsp butter, melted
- Sprinkle of Italian seasoning
1. Preheat oven to 375.
2. Cut each cheese stick in half. Wrap each half in two pepperoni’s, then roll in the crescent dough, sealing the edges.
3. Mix the Italian seasoning in the melted butter, then spread over the tops of the rolls.
4. Bake for 7-9 minutes, or according to package directions.
Alright, I’m starting to write this one up before I’m even done cooking it, because I know it’s going to be a keeper. I can smell it. I saw this recipe for the shredded chicken over on The Thin Kitchen yesterday, and here I am making it today! Can you tell I’m excited?
I looooove the chipotle flavor, but I’ve actually never cooked with them until now! Crazy, right? I had no idea what to expect when I opened the can, but when I did, my nose was in heaven. And when it’s sautéing with all that garlic? Yummm.
If you’re a newbie like me, and have no idea what to expect when buying the peppers, this is what it looks like!
Chipotle Chicken Tacos
Makes 4 tacos
3 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1 cup orange juice
2 cups chicken broth
1 pound boneless, skinless chicken breast (I found this was about the size of one large chicken breast)
2 teaspoons yellow mustard
Other taco ingredients
- Mince the garlic and peppers, and sauté in a large pot in 1 tablespoon oil. Careful not to let it burn- it’s a pretty thick and sticky mixture.
- Add cilantro, orange juice, and broth to the pot, and bring to a boil.
- Add chicken. Cover and reduce to a simmer. Cook for 15-20 minutes, or until inside of the chicken is white. I like to cut up my chicken into a couple pieces to help it along.
- Remove chicken, and let it cool on a cutting board. Use forks to shred it. Alternatively, I’ve seen people use their kitchenmaid to shred chicken, but I don’t remember if I’ve tried that or not.
- Use a whisk to stir in the mustard to the liquid in the pot, and cook to reduce to a thicker sauce.
[For an even thicker sauce, mix two tablespoons cornstarch and a bit of water, then pour it into the sauce, and boil until thickened.]
- Pour about half of the sauce over the chicken, and save the rest as a hot sauce.
- Serve in a tortilla with rice, avocado, fresh squeezed lime, and cilantro.
To double the recipe, just double the chicken, and maybe add some more broth. This recipe makes a lot of extra sauce, so I ended up saving a bottle of it to use as hot sauce, or maybe mix with some shredded chicken in the future.