Bistro Chicken Twist

This recipe comes from The Pampered Chef All the Best cookbook. I highly recommend this cookbook since it has a nice variety of recipes & shows creative ways to "shape" your food. If you're familiar with Pampered Chef recipes, then you're probably already aware that they have recipes that shape your main dish into a ring, wreath, or braid. This cookbook shows all 3 shapes & a variety of ways to use them.

Bistro Chicken Twist

1 cup chopped cooked chicken (as always, I threw some frozen chicken breast in the crock pot the night before)

1/2 cup diced red bell pepper (I had frozen leftover from the garden & used that rather than buying fresh in the middle of winter)

1/4 cup snipped fresh basil leaves

1/4 cup plus 2 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/2 cup (2 ounces) shredded mozzarella cheese

1/4 cup mayonnaise (I used low fat & it worked fine)

1 garlic clove, pressed (I use minced garlic in a jar, either works)

2 packages (11 ounces each) refrigerated French bread dough (I made 2 braids, the other I used dough made in my bread machine, it worked pretty well)

1 egg white, lightly beaten

1 teaspoon Italian seasoning

Preheat oven to 375. Combine chicken, bell pepper, basil, 1/4 cup Parmesan cheese, mozzarella cheese, mayonnaise and garlic; mix well. I let mine sit covered over night in the refrigerator so that it wouldn't take as much time to make the next day, it worked very well doing this.

Place bread dough, seam sides up, on cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. Roll dough crosswise to a 4-inch width, creating a well down the center of each loaf.

Spoon half of the mixture of the chicken down the center of each loaf. (see picture below) Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on baking sheet. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of baking sheet and leaving two 1 1/2-inch openings in center of twist.

Combine egg white and seasoning mix; lightly brush over dough. Cut 3-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.

Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Yield: 8-10 servings.

Variation: Pepperoni Pizza Twist

For filling, combine 1 package (3.5 ounces) pepperoni slices, diced

1 can (3.25 ounces) pitted ripe olives, drained & chopped

1/2 cup (2 ounces) shredded mozzarella cheese

2 tablespoons snipped fresh parsley

2 tablespoons all-purpose flour

1 pressed garlic clove

Continue as recipe above directs starting with cutting the French bread. Sprinkle the loaf with 2 tablespoons grated fresh Parmesan cheese before baking.

Ham Chowder

I found this recipe on the internet when trying to come up with an idea to somehow use the leftover ham we had from a previous dinner. I also happened to have some leftover carrots, celery, & potatoes to use too. To see the original recipe, click here.

Ham Chowder

Ingredients

• 5 potatoes, cubed
• 2 onions, chopped
• 2 cups ham, diced
• 3 stalks celery, chopped

• 1 (15 1/4 ounce) can whole kernel corn, undrained (I had frozen on hand so that's what I used instead)
• 2 tablespoons butter (or margarine)
• 1/2 teaspoon salt (adjust to taste)
• 1/8 teaspoon pepper (adjust to taste)
• 2 chicken bouillon cubes
• 2 cups approx water (enough to cover)

• 1 (12 ounce) can evaporated milk

Directions

In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes.

Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.

White Chicken Chili

I originally found this recipe on the back of a can of Bush's Great Northern Beans but have changed the recipe a little. To see Bush's recipe, click here. My version is a little thinner & has more broth to it, but since I make it totally in the crock pot, it's pretty easy to just through together quickly.

White Chicken Chili

1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies
2 teaspoons ground cumin

1 teaspoon chili powder
2 cans (16 ounces) Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast I usually put frozen chicken breast with as much water as I need for broth in the crock pot the night before. This way, the chicken's done & my broth is ready without having to buy some.

Cilantro (fresh or dried) to taste
Garlic to taste

Shredded Monterey Jack cheese

Place all the above ingredients (except for cheese) in a large crock pot & cook on high for at least 4 hours or low for 8 hours. Serve with cheese.