Chicken Bundles

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I recently shared with you my trip to Indiana to see my friend, Carrie.  During that trip I suggested that she try to make a nice home cooked meal.  No frozen pot pies for dinner this time.  She made the pot pies I had posted earlier and they were great.  The other night I got a text from her asking me what would go well with a recipe she was going to make!  I was so happy that she got herself in the kitchen and was making dinner!  I suggested she make rice with this and she sure did.

I asked her if she would be a guest blogger.  She said:  “Um, no.”  But I told her that I would write up the blog for her and just share her pictures.  So this is what I’m doing for her!  I can’t take any credit for this one.  And it sure looks good.

Ingredients for Chicken Bundles

  • 4 oz. cream cheese, softened
  • 1-13 oz. can chicken (or equivalent cooked chicken, rotitsserie chicken, etc)
  • 1 Tbs. sesame seeds
  • 1/4 tsp. parsley
  • 2 cans Pillsbury Crescent Rolls – leave in fridge until ready to use!
  • 1 Tbs. finely chopped onion or dried minced onion

Directions: Combine the above ingredients (minus the crescent rolls) and mix well.

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Open two packages crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 8 rectangles.

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Pinch the seams closed and pat each one out into a larger square.

Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don’t stress too much on the technique, fold them up press seams together to make a bundle.)

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Repeat with all 8 rectangles. You’re going to worry that you’re doing this wrong, but you’re not, just do it, I promise they’ll taste delicious.

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Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

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Next time, oh and there will be a next time, I travel to see Carrie, she will be making either these for me or a different home cooked meal that she comes up with!!!!  I’m so happy that she went outside her box and did this.  Not that she hasn’t before, but if she has, it’s sure been a while!  You go Carrie girl!!!

Thanks for taking time to take pictures to send to me so this could be shared!

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Two Girls Cooking – Carrie  – on the left (Guest Blogger)

Source:

Quick and Easy Dinner

Pressure Cooker Risotto

Pressure Cooker Risotto… Or as it’s come to be known in my house, Exploding Risotto.
I can now personally vouch for the safety features on my pressure cooker. It was making so much noise and I was trying to carry on a conversation. Silly me, I thought – There’s only 30 seconds left on the timer, I’ll just hold down this little dial thingy here with the steam leaking out so I can be heard. Well, if I thought that made a lot of noise – it was nothing in comparison to the loud bang that came next. The little rubber safety cap had exploded out of the lid due to the pressure going too high. I knew that was a safety feature as I had read the manual before using it. I jumped, but Scott had no idea what had happened. After explaining everything was ok and promising never to do that again, We found the cap and sat down to eat.


This risotto was very creamy and not difficult to make (but please don’t do what I did!). I served it with chicken breasts flattened and rolled up with mushrooms and spreadable cheese.


2 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup white wine
4-1/2 cups chicken broth
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper

Combine 1 Tbsp butter and olive oil in the pressure cooker and heat, uncovered, over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes, but do not brown the onion. Stir in the rice to coat the grains with the onion mixture, and cook about 1 minute longer.

Add the wine and cook, stirring, until it is mostly absorbed by the rice. Add 4 cups of the broth. Cover the pressure cooker according to the manufacturer’s instructions, increase the heat to high, bring the pressure up to high, and cook for 10 minutes.

Turn off the heat and release pressure quickly. Remove the lid.Add the remaining 1/2 cup broth, 1 Tbsp butter, and the cheese and stir well to combine with the rice. Season with the salt and pepper to taste. Serve immediately.

In the future I will hold my conversations while eating this risotto instead of while pressure cooking it! 🙂
– Jodi