Monday, July 25, 2011


Had a great 5 day weekend with my husband.. Company was great and the weather was even better.. Do you think our summer is here ...I sure hope so...Anyway this week is going to be a busy week not sure what we are doing for the long weekend but I am sure we will figure something out.. Well only 6 days left for the contest giveaway and I do not have one recipe sent to me for an entry.. so now the odds are really looking good..So get your thinking cap on and send me a recipe...

MONDAY     Chicken and Broccoli Strudel
TUESDAY     Grilled Pineapple and Ham Kabobs
WEDNESDAY     Coconut Chicken Curry
THURSDAY     Harvest Tuna Melts
FRIDAY     Citrus Spinach Salad

2 cups cooked chicken , chopped (purchased rotisserie chicken works fine)
1 cup raw broccoli, chopped
½ cup red bell pepper, chopped
1 cup shredded sharp cheddar cheese
1 garlic clove, minced
½ cup mayonnaise
1 teaspoon dried dill
¼ teaspoon salt
2 (8 ounce) packages unbaked crescent roll dough
1 egg, lightly beaten
Preheat oven to 375°. Combine first 8 ingredients (everything except dough and egg) in a medium sized bowl. Mix well. Unroll 1 package of crescent roll dough – do not separate. Arrange longest sides of the dough across the width of a cookie sheet. Repeat with the second package of dough, slightly overlapping the two packages of dough (you are trying to form 1 large piece of dough). Using your fingers, press the edges of the two pieces of dough together. Spread the filling down the middle of the large piece of dough. Using a knife, cut lines 1 ½” apart down both sides of the dough that has not been covered with filling. To form a “braid”, start at one end and lift 1 strip of dough from the right side of the chicken mixture and lift it up and half way across the chicken mixture. Repeat with a strip from the left side. When the strips meet in the middle, slightly press and twist them together. Repeat until all strips have been braided together. Brush beaten egg over top (you don’t need to use all of the egg, just enough to slightly coat the braid). Bake 25-28 minutes or until golden brown. Cut into 1 ½” slices and serve.

Heading out to water the plants and finish my tea and then going to get some work done.. If the weather stays nice today I am going to take my lunch down to the beach at Maple Bay and enjoy a few rays and then back to work.. 

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