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Jun 162015
 

Crunchy Turkey Crescent Pockets

As Steve Harvey always says, “Boy, we gotta a good one for you today!”

Make plenty...because they go fast!

Make plenty…because they go fast!

With a little turkey left over in the frig and all the other ingredients needed for these little sandwich pockets, I was on a roll, literally! Coating these little morsels in melted butter,  followed by a nice coating of bread crumbs before hitting the oven, made them soooo very moist and tender they just melted in your mouth! It was almost impossible to eat them slowly so you could savor the tastiness and I found I wanted to just devour them quickly but did manage to hold myself at bay!

Crunchy Turkey Crescent Pockets
 
Author:
Ingredients
  • 2 tbsp softened butter
  • 6 oz whipped cream cheese
  • 2 tbsp chopped jalapeno peppers, more or less to your taste
  • 16 oz chopped, cooked turkey or chicken
  • 1 pkg crescent rolls
  • Melted butter for coating
  • 1 cup dried bread crumbs
  • Dried cilantro and cumin powder to taste (I used about 2 teaspoons of cilantro and 1 teaspoon of cumin)
Instructions
  1. Cream the softened butter and cream cheese together and mix in the turkey.
  2. Separate the crescents and add about ¼ cup of the meat mixture to the wide part of the roll.
  3. Roll up each being sure to enclose the filling and seal.
  4. Coat each pocket completely with the melted butter and then roll into the bread crumbs that have been seasoned with the cilantro and cumin.
  5. Place on a baking sheet and bake in a 375 degree oven for about 20 minutes or until golden brown.

Just happened to have some homemade cole slaw left over it was a great side to an already super sandwich and with our temps peaking at 100 degrees or more in the afternoons, who feels like doing much cooking either inside or on the grill anyway………….Enjoy everyone!

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Jun 022015
 

                                                              Dilly Horseradish Pickle

Goes great with any sandwich or on a relish tray.

Goes great with any sandwich or on a relish tray.

Where do I begin? I know it’s been a while and you’ve been wondering where I’ve been. So before I throw this recipe in I’ll give you a brief update of what turned out to be a wonderful week! It started with having a quiet cookout for Memorial Day, just Husband and I. Computer melt down, not so wonderbar! Then two trips to the doctors for Kenny and all good news on both ends, what a relief that was! Two days of shopping, one for every day items and the other to get what I needed at the last minute for another cookout to celebrate granddaughter’s birthday.

Sammies Birthday 2014 010
My daughter was even here and it was the first time in many moons that she got to celebrate a birthday with Sammi. Our other granddaughter Chey, was also here making it the second time in six months that we have all been together, again, in many moons. Our great-granddaughter and great-grandson along with the dads made for a beautiful day. Ulric has now decided that he wants people food and with a highchair tray of potato salad, cole slaw and baked beans, he let us know that Gram and Pappy’s food was much to his liking, so I guess he’ll be back!

Little Bear putting away some food...

Little Bear putting away some viddles…

Only one incident that could have ruined the day turned out to be my fault. Not having a rug rat in the home for what seems like centuries, Gram, on a trip to the kitchen didn’t see the baby crawling halfway under the counter and as I came around the corner, BAM! I ended tripping right over Ulric and ended up on my knee when I fell to the floor. Ulric was fine although I scared the devil out of him when I crashed and burned! I was so thankful to the good Lord that only my knee and my ego were damaged!!!! Of course when I hit the floor, all three entryways into my kitchen had people standing in them to see what had happened, hence my ego really took a hit. Kenny even thought I had had a heart attack for pete’s sake! My knee really didn’t hurt too much, so I kept on entertaining the crew like a real trooper only to really suffer the next day as I could hardly walk……….
Now onto a really simple way to take a store bought jar of pickles and add some extra pizazz to them! I do not care for sweet pickles and this gives them only a hint of sweetness and a bit of a bite to every crunch and they are now on my menu for hamburgers and sandwiches! The original recipe called for apple cider vinegar and decided to sub it for regular vinegar and glad I did as they were a hit for the BBQ…

Dilly Horseradish Pickles
 
Author:
Ingredients
  • 1 jar (16 oz) whole dill pickles, I used Vlasic baby dills
  • 2-1/2 oz prepared horseradish
  • 1 cup of sugar
  • ⅓ cup of vinegar
  • 2 to 3 oz water
Instructions
  1. Drain pickles and rinse.
  2. Halve pickles, put back into the jar and top with the horseradish.
  3. In a small saucepan, combine the remaining ingredients, bring to a boil to dissolve sugar.
  4. Pour mixture over the pickles and let cool slightly.
  5. Tightly cover jar with aluminum foil, replace lid and place in the frig, upside down, for 24 hours before munching.
  6. The longer they are refrigerated, the more flavor they absorb.

Hope you enjoyed our week in review and the pickles too! More recipes to come this week after another doctor’s appointment tomorrow…………..

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