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Posts Tagged ‘quick’

I’ve been hoping I’d come across a recipe to use that leftover chicken breast I had from a different recipe that was all cooked and chopped in the freezer.

So when I was doing my usual browsing on Pinterest yesterday and came across a pic that looked tasty, I was excited to see its main ingredient was 2 cups of chopped chicken!

I checked out the rest of the recipe and it seemed like it couldn’t be more simple. It was 6 ingredients and only took 30 min to bake.

Since you all know I’ve been super busy and short on time, I thought this would be the perfect opportunity to finally get a blog post up.

This turned out totally delicious and I think it’s extremely kid friendly! I hope you enjoy 🙂

P.S. Sorry the color in my pictures stinks. For a more appetizing view of this recipe, click on the Food Family Finds link below.


Broccoli Cheddar Chicken Braid

Adapted from Food Family Finds

Print this recipe!

serves 5

Ingredients
2 cans Pillsbury Original Crescent Rolls or 2 cans Pillsbury seamless sheet
2 cups chicken chunks, cooked
2 cups cheddar cheese
1 10-oz box frozen chopped broccoli, thawed and drained
1/2 cup light mayonnaise
1 egg yolk

Preheat oven to 375 degrees F.

On a parchment paper lined cookie sheet, spread both cans of crescents, sealing the long edge of one sheet to the long edge of the other.

Press each of the seams to form a single layer of dough.

In a large bowl, combine chicken, cheese, broccoli and mayonnaise

Spread mixture over the center of the croissant dough evenly to create a log. It should be in a rectangle perpendicular to the seam.

Using a sharp knife or kitchen shears, cut horizontal strips 1 inch apart down each side of the crescent dough bordering the chicken mixture.

Fold the end up and over the chicken. Then fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

Brush the top of the braid with a beaten egg yolk.

Bake for 28 – 30 minutes until golden brown. 

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I’ve been on a flatbread kick lately. But not just any flatbread…flatbread that doesn’t require yeast, is quick to make, and has the delicious, doughy, flaky bread consistency.

Lucky for me I have a new food buddy who came to the rescue. I’ve recently reconnected with a friend from high school, Emily, who was living abroad in Paris for the last two years and just moved back to nyc.

It’s very exciting to have someone I can discuss food/cooking/recipes with 🙂 I have a lot of other friends who like food, but liking food and knowing how to cook it are two very different things. Emily actually has a food blog as well that has some great recipes!

So when I told Emily about my flatbread dilemma, she provided me with two recipes, both based on the Indian roti bread. I kind of combined them into one puffy, flavorful masterpiece that I highly recommend. It goes extremely well with an Indian Spiced Chicken and Butternut Squash Stew that I will be posting in the next week.


Yeast-Free Cilantro Chickpea Flatbread

Adapted from Bon Appetit

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makes 8- four inch flatbreads

3/4  cup unbleached all purpose flour, plus more for dusting
1 cup garbanzo bean flour
2 1/2 teaspoons ground coriander
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped fresh cilantro
3/4 cup (or more) plain low-fat yogurt
Olive oil (for frying)

Combine first 6 ingredients into medium bowl. Whisk to mix. Stir in cilantro.

Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.

Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat.

Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm. 

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I’ve been so busy these days. Between deadlines at work, apartment hunting (in NYC it’s an expensive pain in the butt), trying to keep up with my blog, getting a little exercise and making dinner semi-regularly, I barely have time to think!

It’s times like these that it’s good to have a collection of recipes on hand that are quick, don’t take many ingredients, are fairly healthy and taste really good. Among my hoard of recipes, I found one for a Potato Crusted Sausage Quiche.

The crust on quiche is usually the most fattening part, so I liked the fact that this used potatoes instead. Potatoes are fairly high calorie for a vegetable (because they’re a starch), but in comparison to a butter-filled pastry dough, I knew it would result in a fraction of the calories that the typical crust would be. Plus, the idea of a crispy potato crust sounded pretty yummy.

The potatoes on the sides came out looking really pretty, and they got nice and brown and crispy. The ones on the bottom of the quiche tasted really good as well, but they don’t crisp up like the sides. It was definitely a nice variation on a typical quiche.

I put sausage, scallions and cheese in mine, but other meats/veggies would work just as well! I used precooked chicken sausage so all I had to do was chop it up. Easy peasy.

Make this for dinner this week and you can thank me later for the extra time you save to catch up on your DVR 😉


Potato-Crusted Sausage Quiche

Adapted from a recipe I found in my collection, but I don’t know where it’s from

Print this recipe!

Serves 4-6

5 large eggs (or 1 cup egg substitute)
1 cup ricotta cheese
1 Tbsp flour
1/8 tsp pepper
1/2 tsp tabasco
1 cup shredded cheddar cheese (or more if desired)
2 precooked turkey/chicken sausage links (about 6 oz),diced (I used Italian flavor but any would be delicious)
2 scallions, finely chopped
2 medium potatoes, or enough to cover bottom and sides of dish

Preheat oven to 375°.

Combine eggs, ricotta, flour, pepper and tabasco in a large bowl. Whisp to mix well.
Stir in cheese, sausage, and scallions. Set aside.
Coat a 9″ deep dish pie pan with cookin spray.
Slice unpeeled potatoes 1/4″ thick.
Arrange potato slices in single layer over bottom and sides of pan. You don’t have to cover every inch of the bottom but I actually cut some slices into pieces to have more full coverage on the bottom.
Pour egg mixture into crust.
Bake uncovered for 45 min or until knife inserted in center comes out clean.
Allow to cool for 5 min before cutting. This step is important! It will be firmer and easier to slice cleanly after cooling.

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