Wednesday, October 30, 2013

What's In a Name?

Swiss cheese by any other name still tastes gross.
Hello!! Well how have you been? Me, fine, just fine.
My daughter is currently sleeping, and hopefully for the whole night! She just started sleeping through the night, for the past few nights so I hope its a trend!
The following recipe has many adjustments. Some on purpose, one not. You'll see. I found it in a Taste of Home magazine and thought it sounded fun to make.
Chicken Swiss Bundles was the original name but I have renamed it:
Chicken Pockets!
Sounds way more fun, don't ya think? Onward!

1 small chopped onion, 1/2 cup sliced fresh mushrooms, 1 1/2 tsp butter, 1 minced garlic clove, 1 cup cubed cooked chicken, 1,2 cup roasted sweet red peppers, 1 Tbsp honey mustard, 1/4 tsp salt, 1/4 tsp lemon-pepper seasoning, 1/4 tsp Italian seasoning, 2 cups shredded swiss cheese, 12 frozen bread dough dinner rolls thawed, 2 Tbsp melted butter

Okay, so for the few adjustments that I made. The first being that I omitted the mushrooms. It was by accident really. I just forgot to write them on my grocery list. But my husband said that was fine with him, they didn't sound appealing. The next being that I used pepper jack cheese. If you recall from my last entry I discovered that my husband doesn't care for Swiss cheese. So, when I proposed this recipe I asked him what cheese he would prefer. Hence the pepper jack. And finally, the rolls. I simply read the recipe to fast and just presumed these were the type of rolls to get. Now, they worked fine but I will get to them later.

Cook chicken. Simple enough.

I chose to pan sear mine. But you can roast them in the oven if you want. Whatevs. Next time I will cut them up before hand. This took too long to cook, I think. 'Specially that one in the middle. Not that its bad, I was just impatient.

In a large skillet, saute onion and mushrooms(or not)in butter until tender. Add garlic; cook 1 minute longer. Add chicken, peppers, mustard, and seasonings: heat through.

I wanted to get a really nice chop on the peppers so I threw them in my manual food processor. Or you could just use a knife, if you have fancy knife skills like that....Show off.

Remove from heat, add cheese.

Did I really need a picture of me shredding the cheese? Well, yes. Yes I did.

Flatten each roll into a 5 inch circle.

Place a 1/4 cup chicken mix in the center of the circle. Brush edges with butter, top with another flattened dough circle. Press edges with fork, top with butter.

Place on greased baking sheet, bake at 350 degrees(keyboards need a symbol for degrees, is there one?...Upon inspection I do not find one...) for 18-22 minutes or until golden brown. Cut bundles in half to serve.

Okay, the finished product. And here is what I have to say about the dough I used. Its basically the knock off of the Pilsbury Grands Biscuits. They worked, in a sense. The flaws were that they didn't seal very well since they have a buttery-ness to them. And they were WAY doughy. Those bad boys puff up quite a bit, even after flattened into submission. My husband said they tasted great, but were a little too doughy, so next time I will make them with the right kind of dough. I leave you with a picture of my kitchen buddy. Since the baby came along he finds any excuse to be with me. Even if I am cooking.

1 comment:

  1. Nice blog. love the pic of Rufus and your toes.