Last night I decided to make a Chicken Braid, an old favorite that I haven't had in years. The first time I had it was at my friends house and his mom gave me the recipe which I brought home and made with my mom a few times, but it has been hiding in my recipe files for awhile. I have to admit that when it was time to start dinner last night I was sent over to my grandparents to drop off some of the candy and cookies we made yesterday and mom ended up starting and finishing the chicken braid before I returned through the trees. Never the less, here is the tasty recipe.
- 2 cups cooked chicken, chopped
- 1 cup broccoli, chopped
- 1/2 cup red pepper, chopped
- 1 garlic clove, chopped
- 1 cup shredded chedder
- 1/2 cup mayo
- 2 tsp dill weed
- salt & pepper to taste
- 2 packages cresent rolls
- 1 egg white
- 2 tbsp almond slivers
- Preheat oven to 375 degrees.
- Mix Chicken, broccoli, and pepper in bowl.
- Add mayo, dill, salt and pepper to chicken mixture and blend well.
- Unroll 1 package of crescent rolls and DO NOT separate. Arrange longest sides of dough across wide baking stone. Repeat with the second package. On long side cut dough 1 1/2" apart and 3" deep (leave 6" in the center to fill).
- Spread mix over center of dough. Pick up strips and twist over mix.
- Brush egg whites over dough top and sprinkle with almonds.
- Bake 25 to 28 minutes or until deep golden brown.
Tonight I made a new recipe I found in Real Simple, Sweet Potato Risotto. I made it once before and thought that my family might like it, even my picky little sister (she is much worse than I am or ever was). It's not hard, it just take some time to chop everything and it takes about 45 minutes to cook. I followed my friend Melissa's advice and measured ever thing out in advance since it starts out rather quick and there is not a lot of time to do so when your in the middle of cooking.
Sweet Potato Risotto
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- kosher salt and black pepper
- 2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
- 2 cloves garlic, chopped
- 1 cup Arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan (2 ounces)
- 2 teaspoons chopped fresh oregano
- Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
- Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
- Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
- Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
- Stir in the Parmesan and oregano.