Curried Rotisserie Chicken Salad with Cashews, Craisins, and Scallions

Yield: 4 Servings

Prep Time: 20 Minutes

Cook Time: 0 (I cheated and used a pre-cooked rotisserie chicken)

Level: I

Ingredients:

• ~2 C 'pulled' chicken ... If using a pre-cooked rotisserie chicken: skin removed, only the breast meat
• 3 T light mayo
• 1 T Dijon Mustard (I prefer Grey Poupon)
• 1 T Curry Powder
• 1 T Cumin Powder
• 1/2 T Turmeric Powder
• 1 T Garlic Powder
• 1 T Onion Powder
• 1 Tsp Salt / Pepper each
• 1/4 C chopped scallions
• 1/4 C Dried Cranberries (I prefer Craisins)
• 1/4 C Chopped Cashews

Instructions:

Prepping the chicken
Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit Gourmet.com for a video demonstration

Roughly shred the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. If the chicken is tender enough, you might even use your fingers to separate the meat.

Making the salad
Mix mayo, mustard, and seasoning together in large mixing bowl. Add chicken, cranberries, scallions, and cashews and mix until thoroughly covered. Let sit in fridge for at least 30 minutes before serving. Enjoy!

Chef's Notes:

Usually is good for 3-4 days though never lasts that long ;)

Rotisserie Chicken and Mushroom Pot Pie

Yield: 4 large servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Difficulty: Level I

Ingredients:

• 1 Pre-Cooked Rotisserie Chicken – any flavor (found in most grocery premade sections)
• 2 small cartons of pre-sliced or chopped mushrooms (I used one button, one baby bellas)
• 1 medium onion
• 1 carrot or 1/3 Cup pre-sliced
• ½ Cup Frozen peas
• 2 Tbsp dried rosemary (fresh would be even better)
• 1 Tbsp fresh ground black pepper
• 2 Tbsp Season All Seasoned Salt
• 1 Tsp Cayenne Pepper Powder
• 1 Tbsp Garlic Powder
• 1 Cup Chicken Stock
• ½ Cup Wine Wine
• 1 Packet of Chicken Gravy mix
• 2 Tbsp flour
• 1 Roll of Pillsbury Flakey Layered Biscuits
• 1 large cast iron skillet (13” or greater)
• 1 small pot

Instructions:

Let the chicken cool in the refrigerator as necessary.

Preheat the cast iron skillet over medium-high heat. Dice the onion and add to the pan. Next rough chop the mushrooms (if not already chopped) and add them to the pan. Next peel and thinly slice the carrots into rings and add them to the pan. Add season salt, garlic powder, and cayenne powder to veggies and toss in 2 Tbsp of vegetable oil. Cook the veggies down until reduced by about 50% and remove from the heat.

In the meantime, combine the chicken broth, wine, gravy mix, flour, black pepper and rosemary in a small pot and bring to a boil over medium heat. Stir occasionally to avoid burning. Remove when slightly thickened.

Preheat the oven to 375.

Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit Gourmet.com for a video demonstration

Roughly shred half of the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. Next dice the other half of the white meat into small chunks, no bigger than ½ inch. You should have about 2-3 cups of chicken total.

Add the chicken, gravy mix, and frozen peas to the veggies in the cast iron pan and mix thoroughly. Gently pull each unbaked biscuit apart into 2 slices and lay on top of pot pie mixture. Bake the pot pie for approximately 15 minutes or until the biscuits are golden brown.

Enjoy!

Easy Rotisserie Pulled Chicken Salad with Tarragon, Green Apples & Cashews

Copyright © 2010 SomedayGourmet.com

Yield:  5-6 cups of salad

Prep Time:  20 minutes

Cook Time: 0 minutes (it’s ok to cheat on this one!)

Difficulty: Level I

Ingredients:

• 1 Pre-Cooked Rotisserie Chicken – any flavor (found in most grocery premade sections)
• 1 Green Apple (I prefer Granny Smith)
• ½ - ¾ Cups Cashew Halves or Pieces
• 2 ½ Cups Duke’s Light Mayonnaise
• 3 Tbsp (heaping) Grey Poupon Mustard
• 2 Tbsp Dried Tarragon
• 2 Tbsp Dried Sage
• 2 Tsp Paprika

Instructions:

Let the chicken cool in the refrigerator.  In the meantime, core and cut the apple into 4ths. Dice 3 of the 4 sections and thinly slice the final section (for a garnish).  Place the diced apples in a large mixing bowl, add the cashews and set aside.

In a small bowl, whisk together the mayonnaise, mustard, dried herbs and spices.  Set aside.

Place chicken on a large cutting board and remove the legs and wings (should pull apart easily because it’s so tender).  Next cut the both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts.  As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit Gourmet.com for a video demonstration

Roughly shred the white meat by using 2 forks and pulling the meat apart.  This takes a little bit of patience but is totally worth it!  I use small dinner forks and hold them close to the ‘business end’ so they don’t bend.  Place all of the pulled meat into the large mixing bowl with the apples and cashews.

Optional but recommended:  Using your fingers, remove the quality pieces of dark meat from the legs and wings and pull.  This adds a great additional flavor to the dish and is hard to even discern in the finish product.

Finally, add the mayo mixture to the chicken bowl and mix thoroughly with a large spoon.  Place the sliced apple on top and serve.

Chefs Notes:

• This salad tastes best after having a chance to chill for at least an hour.
• This dish will stay good for about 4-5 days in a resealable container in the fridge.
• Don’t be afraid to give the chicken a pretty good workout to break it down and increase the creaminess.
• Add more mayo if the mixture is too dry but be sure to mix well.
• Serve this with croissants for an extra special treat

Hofbauer Bier Brats

Prep Time: 5 minutes
Cook Time: 40 minutes
Difficulty: Level I

Ingredients

• 12-24 Uncooked brats
• 6-8 Cans of beer
• 3 Bay leaves
• 6 Cloves of garlic
• 3 Tbsp Salt
• 3 Tbsp Pepper
• 4 Medium Sweet Onions - Sliced
• Sauerkraut

Directions
Heat a large stock pot over high heat. Add the sliced onions along and begin to soften. Unpack the brats and pierce several times on each side with a fork and add to the pot. Pour in enought beer to completely cover the brats then add in the rest of the ingredients. Cover and bring to a rolling boil.

Once boiling, turn the heat back down to a simmer and let cook for 30-40 minutes. Preheat the grill over medium heat and add the brats, cook until desired level of crispiness is reached (I like mine with a bit of a crunch).

Serve on a long white roll with sauerkraut and Inglehoffer Hot & Spicy mustard.

Basil Thai Chicken with Summer Squash & Zucchini

 

(Copyright 2010 http://www.somedaygourmet.com/)

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Difficulty: Level 1
Yield: 3-4 servings

Inspired by: Rachel Ray - Spicy Thai Chicken

Ingredients

• 2 Large Chicken Breasts
• 1/2 Vidalia Onion
• 1 Squash
• 1 Zucchini
• 1 Packed Cup of Fresh Basil (approx.)
• 2 Scallions
• 2 Tbsp Minced Garlic
• 3 Tbsp Canola Oil
• 4 Tbsp Low Sodium Soy Sauce
• 2 Tbsp Fish Sauce (Found in Thai section of grocery store)
• 2 Tbsp Sriracha Sauce (mild but noticable heat, add more if you desire but caution!)
• 2-3 Tbsp Freshly Squeezed Lime Juice (use other half for garnish)
• 1 Tbsp Cracked Black Pepper
• 2 Dozen Roasted Peanuts, crushed
• Jasmine Rice
• Large Electic Wok or Non-stick Frying Pan

Directions

Begin prep work by washing squash, zucchini, basil (if necessary) and scallions (if necessary).  Chop the squash and zucchini into 1/2" cubes or bigger so that each piece has some of the skin.  Set aside.  Next dice the onion and scallions and set aside in a different bowl.  Finally, roll the basil leaves into a clump and rough chop into strips, place in a 3rd small bowl.

If serving with rice, turn the water on to begin to boil at this point.  Follow the directions on the rice package (usually add into boiling water, cut the heat and let simmer for 15 minutes or so until the water is absorbed).

Clean and remove fat/skin from the chicken breasts.  Slice into 1/2" strips and then cut each strip into bit size chunks.  Not too small here as you dont want the chicken to dry out during the high-heat cooking.

Add 2 Tbsp of canola oil to the Wok and preheat to High Heat (400 degrees).  When ready, carefully add the chicken using tongs and make one layer of chicken along the bottom of the pan.  Let cook for a minute or so until the bottoms begin to golden and then stir.  Repeat until the chicken is mostly golden, no more than 5 minutes total for this step.

Push the chicken out of the center and around the edges.  Add 1 tbsp canola oil to the center of the Wok followed by the onions and scallions and let sizzle for 1 minute.  Then fold the chicken into the onion mixture and push everything back out to the edges.  Add the squash & zucchini and the minced garlic to the center of the Wok and cook for 1 minute.  Fold the chicken & onion mixture into the veggies in the center and add the soy sauce, sriracha, fish sauce, lime juice and cracked pepper.  Cook for 1 more minute and then add the chopped basil.  Gently stir until the basil is wilted.

Cut the heat, sprinkle with the chopped peanuts, and serve!  Garnish with a few cilantro sprigs and a slice of lime.

Spicy Shrimp and Bowties tossed with Sun-Dried Tomatoes, Basil, Roasted Pine Nuts & EVOO

(Copyright © 2010 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Level 1
Yield: 4 Servings

Ingredients

• 1 lb box of Bowtie Pasta
• 1-1 1/2 lb Medium Raw Shrimp – Cleaned, shelled and beheaded
• 1 small jar of Sun-Dried Tomatoes in oil (or soak dried ones in oil for 15 minutes)
• 4oz (or so) of Pine Nuts
• 4 Tbsp Finely Chopped Basil
• 1 Tbsp red pepper flakes
• 4 Tbsp EVOO (can use the oil from the tomatoes jar if there is enough)

Directions
Preheat oven to Broil (Hi) and bring a medium/large pot of water to a boil to cook the box of pasta.

Combine the EVOO and red pepper flakes and basil in a mixing bowl.  Add the sun-dried tomatoes, pine nuts, and shrimp and gently coat thoroughly with the oil mixture.  Spread the mixture out on foil lined baking sheet and make sure that the shrimp are flat and have some room around them.

Once the water begins to boil, add the pasta and put the baking sheet in the oven.

Broil 4" from the top coils for 4 minutes on one side and then flip the shrimp and broil for another 3-4 minutes on the other side.

Drain the pasta and add all of the contents of the foil into the pasta dish and gently toss.  Add another tbsp of EVOO if necessary.  Serve with shredded-style grated parmesan.

Chef’s Notes

• Easily sub in diced chicken or pork – same procedure.
• Shrimp can be fickle, keep a close eye on them as they cook
• Recommended Wine Pairing - Barefoot's Pinot Grigio or Lodi Zindfandel

Jodi's Pecan Encrusted Dijon Tilapia

(Copyright © 2010 Someday Gourmet)

Inspiration: My Mother-in-Law Jodi

Prep Time: 15 minutes

Cook Time: 10 minutes
Difficulty: Level I
Yield: 4 Filets

Ingredients

• 4 Fresh Tilapia Filets
• ½ Cup Light Mayonnaise
• ¼ Cup Grey Poupon Dijon Mustard
• 3/4 Cup Finely Chopped Pecans (or 2 Cup Whole + food processor)
• 2 Tsp Fresh Cracked Sea Salt

Directions

Preheat oven to 450 F. Combine the mayonnaise and Dijon mustard in a small bowl and set aside. Crack your salt into a small bowl that can be used to pinch while seasoning later.

Spray a baking sheet PAM. Wash each filet and pat dry. Place the fish on a cutting board next to each other and sprinkle the entire side with the salt. Using a spatula lightly spread on a generous coating of the mayo/mustard mix then sprinkle half of pecan mixture over the fish evenly. Gently flip each piece of fish and place pecan side down on the baking sheet. Repeat salt, mustard, pecan coating process.

Bake the fish in the center of the oven for 9 - 10 minutes or until fully cooked. Serve immediately or tightly cover with foil to keep warm.

Chef’s Notes

• Serve with Green Beans, Rice Pilaf and Low-Fat Pillsbury Crescent Rolls for a delicious and healthy meal.
• Add a healthy sprinkle of dill to each side of the fish for a fresh twist on the flavor.
• Most types of fish are considered done when they're just opaque throughout. The fish should flake easily so be careful when transferring from the baking tray to your serving dish.
• Recommended Wine Pairing - Barefoot's Sauvignon Blanc

Garden Herb Pork Loin Slices over Baby Spinach & Arugula w/ Cinnamon Roasted Pears, Candied Walnuts, and a Roasted Pear & White Wine Vinaigrette

Let's be honest, you will not have leftovers from this one...

(Copyright © 2009 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Level I
Yield: 3-4 Servings

Ingredients

• 1 lb Smithfield Garden Herb Pork Tenderloin
• 4 Ripe Pears (includes 2 for the dressing)
• 3-4 Cups of Baby Spinach & Arugula
• 1 Cup Walnuts
• 2 Cups of Someday Gourmet's Roasted Pear & White Wine Vinaigrette
• 1 tsp freshly ground Course Sea Salt
• 4 tsp Cinnamon
• 4 tbsp Butter or Margarine
• 1 tbsp Brown Sugar

Instructions

At least 1.5 hours before you plan to eat, begin to make the Someday Gourmet's Roasted Pear & White Wine Vinaigrette.  To save time, clean and cut all of the pears at the same time however do not cook 2 when making the sauce.

40 minutes before you plan to eat, preheat the oven to 375F.  Cover half of a baking rack with foil and spray the entire rack with Pam and place it inside of a foil lined baking sheet.  Add butter to a small mixing bowl and microwave for 10 seconds or until melted then mix in the cinnamon.  Place the pears on the foil covered half of the rack and drizzle half of the butter mixture over them to thoroughly coat.  Stir the brown sugar into to the remaining butter mixture and set aside. Next remove the pork from the packaging, trim the fat, and place on the exposed half of the rack and place into the middle of the oven.  Add the walnuts to a small frying pan and cook over medium-high heat stirring occasionally for 3-5 minutes.  Remove and add to the butter mixture and coat thoroughly.

Bake for 30 minutes or until the pork is cooked to your desired doneness.

Remove the pork from oven and let it rest on a cutting board tightly covered with foil for 5 minutes.  Turn the oven off and let the pears warm in the oven.  Meanwhile, prepare the spinach and arugula mix on the serving dish/platter and sprinkle with sea salt.  Cut the pork into slices along a 45 degree diagonal and place on the salad mix. Gently add the pear slices and top with the walnuts.

Serve immediately with the vinaigrette on the side with a toasty piece of bread.

Chef's Notes

• To make life easier, I strongly suggest making the sauce in advance to refrigerate overnight.  It also allows the flavors to mellow and mix together better.
• Feel free to use any kind of pork loin, the garden herbs are quite delicious with the pear flavor.
• Break these candied walnuts out for any occasion.  They are quick and easy yet jazz up any salad and will really impress your friends!

Roasted Pear & White Wine Vinaigrette

I'm sorry Snapple but this is the best stuff on earth!

Inspiration: Roasted Pear Champagne Vinaigrette
Prep Time: 10 minutes before
Cook Time: 30 minutes
Difficulty: Level I
Yield: 2-3 Cups

Ingredients

• 2 Ripe Pears
• 1/2 cup White Wine (I used Horton Vidal Blanc)
• 1/2 small diced onion or 1 shallot
• 1/2 tbsp minced Garlic
• 1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)
• 2 tbsp Honey
• 2 tsp Cinnamon
• 1-2 tsp freshly ground Coarse Sea Salt
• 1-2 tsp freshly ground Course Black Pepper
• 1 cup Canola Oil
• Blender

Instructions

Preheat oven to 350F.

Line a baking sheet with aluminum foil and coat with Pam.  Wash the pears, remove the steams, and slice into 4ths.  Holding each piece of pear vertically, gently slice out the core and seeds.  Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet.  Repeat.

Sprinkle the cinnamon over the pears and place the pan in middle of the oven.  Bake for 25-30 minutes and then let cool for a few minutes on the pan.

In the meantime, add the rest of the ingredients except the oil into the blender.  Measure the oil in a small measuring glass with a spout and set aside.  Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed.  Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running. 

Refridgerate for at least 30 minutes before using and will hold for 5-7 days.

Chef's Notes

• Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin.  I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop.  For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!
• If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.
• This recipe does not actually contain any vinegar so I guess its technically not a vinaigrette.  Feel free to hold that against me ;)

Roasted Veggie and Margarita Marinated Chicken Fajitas w Pico de Gallo

(Copyright © 2009 Someday Gourmet)


Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Level I
Yield: 2-3 Servings

Ingredients

Fajitas

• 1 Squash – cut into 1/4in wide strips
• 1 Zucchini – cut into 1/4in wide strips
• 1 lb Chicken breast – cut into fajita-style strips
• 1 1/2 Cup Margarita mixer
• 2 Tbsp olive oil
• 2 Tbsp course salt
• 2 Tbsp chili powder
• 1 Cup Grated Mexican Cheeses (optional)
• Sour cream (optional)
• Flour tortillas

Simple Pico De Gallo

• 1 Small Onion - finely chopped
• 4 Roma Tomatoes or similar – diced
• 1/3 Can Rotel Tomatoes w/ chilies
• 1 Tbsp Dried Cilantro (fresh is better!)

 Mix and refrigerate at least 1 hour - Yields 2 cups

Fajita Instructions

Place cleaned and cut chicken strips in a plastic bag or bowl and cover with margarita mixer. Marinate for 1-3 hours.

Preheat oven to Broil Lo or 450 F. Add squash and zucchini to a bowl and gently coat with oil and chili powder. Transfer to a foil lined baking sheet and roast 8” from top of oven for 10 minutes or until tips of veggies start to blacken. Remove from oven and cover in a serving dish.

In the meantime, remove chicken from marinade and pat dry with paper towels (important!). Sprinkle chicken with salt and add to a large frying pan. Brown over medium heat 5-8 minutes until fully cooked and juice runs clear. Remove from pan and cover in a serving dish.

Heat tortillas according to package (I threw them in the cooling oven for 2 minutes on same tray used for veggies) and serve with veggies, chicken, pico de gallo, cheese and sour cream.

Chef’s Notes

• As you are frying the chicken it’s essential that you actively drain off any liquids during cooking so that chicken browns, not boils in liquid. You can do this by trapping the chicken in the pan with a lid and pouring the liquids into the sink directly from the pan but be careful with the hovering hot pans!
• If you like things spicy, consider tossing some chili powder or cayenne seasoning into the frying chicken just before you finish browning. 

Old-Fashioned Cornbread Dressing

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: Suzanne McMinn

Prep Time: 20 mins. 
Cook Time: 60 mins.
Difficulty:  Level I
Yield: 12 servings 

Ingredients

• 7 cups cornbread stuffing (a large bag)
  
• 3 cups white bread, cubed
• 2 cups celery, chopped
• 3 cups onions, chopped
• 2 tablespoons poultry seasoning
• 2 tablespoon salt
  
• 1/2 cup butter, melted
• 3 cups chicken broth
• 1 cup water
  
• 3 eggs, lightly beaten

Directions
Preheat oven to 350 F.  Place the bread on a baking sheet in a single layer and bake for 5 minutes or until tips are slightly toasted.  Remove and set aside.

Saute the chopped celery and onions in a tablespoon of butter for 5 minutes or until softened.  Place the crumbled cornbread in a large mixing bowl, add 1 cup of broth and 1 cup water and stir until moist.  Add in onions and celery then cover with toasted white bread pieces.  Add salt and poultry seasoning.  Pour the melted butter and 2 cups of stock over all the ingredients and gently mix thoroughly.  Add more seasoning to taste.

Be sure to do all of your taste-testing before adding the eggs. Once you are done with the seasoning, add the eggs and mix well.

Spoon mixture into a greased 9 x 13 casserole pan and spread evenly.  Bake at 350-degrees for 30 minutes, covered with foil. Take the cover off and bake an additional 30 minutes until slightly crisp.

Stove-top Cranberry Sauce

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: AllRecipes - Cranberry Sauce I
Prep Time: 25-35 mins. (w/ cooling time) 
Cook Time: 15 mins.
Difficulty:  Level I
Yield: 12 servings

Ingredients

• 1/2 cup White Sugar
• 1/2 cup Brown Sugar
• 1 cup Orange Juice
• 1 (12 ounce) package fresh Cranberries
• 1/3 tsp fresh orange zest (optional)
• Dash of Ground Cinnamon

Directions

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, cinnamon, and orange zest and bring the mixture to a boil.  Let it gently boil for about 10-12 minutes then turn off the stove and allow it to stand on the hot burner for at least 5 minutes. Remove from heat and transfer to a serving bowl.

Chef's Notes

• The sauce may need to cool for 20-30 minutes before serving to solidify.
• 1 Cup white sugar can be used instead of half and half mixture.
• Garnish with a few sprigs of orange rind using your grater.

Classic Green Bean Casserole

(Copyright © 2009 Someday Gourmet) 
 
This dish is my favorite part of Thanksgiving dinner, hands down. If you enjoy green bean casserole as much as I do, this classic "French's" recipe is sure to please!

Inspired by:  FRENCH'S Green Bean Casserole
Prep Time: 10 mins.
Cook Time: 35 mins.
Difficulty:  Level I
Yield: 6 servings

Ingredients

• 1 (10 3/4 oz.) can Cream of Mushroom Soup
• 3/4 cup milk 
• 1/8 tsp. salt
  
• 1/8 tsp. black pepper
• 2 (9 oz. each) pkgs. frozen cut green beans, thawed
• 1 1/3 cups FRENCH'S® Original French Fried Onions

Directions
Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. 

Bake at 350°F for 30 min. or until hot.

Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Chef's Notes

• You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
• Add chopped pieces of fried ham steak or fully cooked bacon for country style green beans.
• I always prefer to use fresh cracked black pepper and a basic disposable pepper grinder/spice jar combos is a great way to do it.

Thanksgiving Appetizers: Sausage Pinwheels Recipe

Inspired by: Sausage Pinwheels Recipe | Taste of Home Recipes

Prep Time: 15 mins.
Cook Time: 12-16 mins.
Difficulty:  Level I
Yield: 12 pieces

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 1/2 pound uncooked bulk pork sausage
• 2 tablespoons minced chives

Directions
Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Carefully roll up from a long side; cut into 12 slices. Place 1 in. apart in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-16 minutes or until golden brown.