Thursday, May 19, 2011

Chicken Florentine Ring and Jambalaya Pasta


Both of these are re-posts from awhile back, but they're my absolute favorites!


Chicken Florentine Ring

You'll need:

1 lb. boneless, skinless chicken breasts (about 2 chicken breasts), diced small
1 pack bacon
1/3 cup mayo
1/3 cup light ranch dressing
1 box frozen chopped spinach, defrosted and drained
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 8oz. tubes of crescent rolls
1 tbsp. lemon juice
1 tbsp. butter, melted

Directions:

1.  Chop the bacon into small (1" or less) pieces, and brown over medium-high heat.  When crispy, reduce heat to medium and add chicken.  Cook chicken through.


2.  Meanwhile, mix mayo, ranch, spinach, red pepper, black pepper, and garlic powder together in a small mixing bowl.  Drain some of the grease off of bacon/chicken mixture, and mix into mayo mixture.


3.  Open both tubes of crescent rolls, and make a sun-like shape out of pieces on a pizza pan.  It should look something like this...


 Chicken Florentine Crescent Ring Recipe


I usually have 1 or 2 pieces left over...I just tear those up and fill in gaps.


4.  Take mixture and pour in a circle around the sun.


Chicken Florentine Crescent Ring Recipe


5.  Fold triangles in so they cover the top of the  mixture.  I should sort of look like a doughnut now.


Chicken Florentine Crescent Ring Recipe


6.  Brush the top of the ring with butter, and sprinkle with the lemon juice.  Bake at 400 degrees for 25-30 minutes, until top is brown.


Chicken Florentine Crescent Ring Recipe


7.  Cut into pieces (I usually make 6 servings out of one ring), and serve warm/crispy.

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Jambalaya Pasta

You need:
1 lb. sausage
1 medium onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3-4 cloves garlic, finely minced (or 1 tbsp. pre-minced garlic, like I use)
3/4 cup half and half
1 26oz. can crushed tomatoes
1 can original Rotel
2 lbs. pasta (any kind, but I prefer penne or rigatoni)
2 tsp. cayenne pepper
1 tbsp. Tony Chachere's seasoning or Emeril's Essence

1. Boil pasta in salted water until just soft. Drain and set aside.

2. In a large skillet, brown the sausage. Once browned, add the onion, pepper, and celery. Cook until veggies are soft. Add garlic and cook for 1-2 minutes, then drain the grease. Add crushed tomatoes and rotel. When warmed through, add half and half and seasonings (to taste), plus salt and pepper as desired.

Mix with the pasta, and serve immediately!

Like I said, this is a little spicy, so if you're not into that, cut down on the cayenne. This is a fairly inexpensive recipe, and is SO good! I usually serve it with cheddar and garlic biscuits (you can find the pre-bagged mix in the baking mixes section). 
Enjoy!