Italian Cheesy Chicken Stuffed Crescent Rolls with Pesto Penne

Judy is at it again. She made another delicious, creative pasta dish this time incorporating crescent rolls.

Crescent Rolls: Stuffed with chicken, Italian cheeses, sauteed peppers, onions, and love! The flaky roll is the perfect home for the slightly spicy filling. 

Pesto Penne: Alfredo sauce, pesto, red pepper, onion, and chicken. The pasta was creamy and tender. The chicken was moist and juicy. Judy baked her pasta so it’s more like a casserole and it turned out delicious!

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If you’re bored with dinner ideas and don’t know what to make. Just grab a tube of crescent rolls and wrap them around your favorite dish!

Tip: Crescent rolls go great with roast beef!

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Gregorio’s Italian Restaurant

Josh and I decided to stop in to Gregorio’s Italian Restaurant. Gregorio’s is located in Wyandotte on Biddle. This small, cozy restaurant has been making favorites for locals since 2003. Check out our visit.

Fried Ravioli: The ravioli was lightly breaded, golden brown and tasted pretty average.

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For dinner, we tried one of the specials: The Bocci: Sacchetti cheese filled pasta with Alfredo sauce and chicken. We were able to customize this dish which is always a plus. It originally came with marinara, but the Alfredo sauce was the way to go. We also added the chicken. The cheese filled pasta was tender and tasted good with the Alfredo sauce. There was only a few strips of chicken which was a little dry.

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If you visit their website, you can sign up for the email club and view weekly promotions. I was really impressed with the website as well. It’s user friendly and has some great pics. However, the website looked better than the actual restaurant did. The decor was outdated and the place was very small which means there wasn’t much privacy. The prices were a little on the high side, also. Our special was orginally $13.99 and for cheese filled pasta, that seems a little steep. After adding Alfredo sauce & chicken to our dish, it came to $20, which wasn’t worth it. The service was great, but next time I’m craving Italian, I’ll stick to Antonio’s or Olive Garden.

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Easy Spinach & Feta Chicken

I didn’t know what to make for dinner so I grabbed some ingredients that were in my fridge and threw them in the oven. Check out the outcome. It was delicious.

Chicken breast topped with sauteed spinach, onions, green pepper, garlic, and feta cheese. I also whipped up some Alfredo sauce and poured it over my concoction.

How to:

1. Saute veggies in a little olive oil until soft.

2. Add feta and cover to melt. Set aside.

3. Season chicken breast with olive oil, salt, pepper, and garlic and place in a baking dish. I also like to use McCormick Grill Mates Roasted Garlic & Herb seasoning

4. Top with veggie mixture and cover with Alfredo sauce.

5. Bake @ 375 degrees for 40-45 min or until chicken breast is still juicy, but juices run clear.

Your baking dish should look like this.

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I made snow peas and served over brown wild rice. The best thing about this dish was that it’s healthy and I didn’t over cook the chicken and dry it out. Woo-hoo!

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Market Buffet

The Market Buffet @ Caesar’s Windsor has a lot of delicious stops, but my favorite is the pasta bar. Now, we’ve all  heard of the create your own stirfry made famous by Bd’s Mongolian Grill, but here’s the latest craze: create your own pasta! I’ve heard of a few restaurants that specialize in this innovation, but this is fairly new to the casino scene.

My creation: Grilled chicken, caramelized onions, roasted garlic, grilled zucchini, and a mix of Alfredo and meat sauce (I stole the sauce idea from the guy in front of me). I don’t want to toot my own horn or anything, but toot toot! First, I tasted the sweetness from the onions then the freshness from the zucchini. I thought mixing the meat sauce and Alfredo was a mistake at first, but it wasn’t. The meat sauce added texture, and the Alfredo sauce was rich and creamy. And who doesn’t like garlic? It was served with a fresh, hot, buttery, bread stick for your dipping pleasure.

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I still think the Detroit casino buffet’s are better, but they don’t have a create your own pasta option so across the border we go. The only bad part was coming back to the states. Silly Border Patrol.

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Stuffed Chicken Breast

Sunday, I made Josh dinner and tried out my Stuffed Chicken Breast. I love this recipe because you can stuff the bird with whatever you like. On the menu this time was spinach, green and white onions, garlic, and provolone cheese.

Ingredients:

I lb of boneless, skinless chicken breast

1 green onion

1 small white onion

6 oz. of fresh spinach

3 tablespoons chopped garlic

2-3 slices of Provolone cheese

Olive oil

Salt & pepper

Prep:

Sautee spinach, onions, and garlic until soft and set aside. Clean off the unwanted fat from the chicken breast and slice in half as if to butterfly, only cutting all the way through. Work with one half at a time, seasoning with salt & pepper and any poultry seasoning you have on hand. Rub with olive oil and lay half of a cheese slice on chicken breast. Spread a spoonful of spinach mixture on top of cheese. Grab one end of the chicken breast and roll, tuck, and secure with skewers (toothpicks are not strong enough). Do this with the rest of the chicken breasts and lay in a baking dish with even spacing between each one.

Bake:

Bake for 40 min on 350 degrees until juices in the chicken run clear. I cut a slice in the largest breast to make sure there is no pink center. You  can bake for longer to brown the chicken, but be careful not to dry it out.

Tip: Line the baking pain with foil for easy clean up

I served with sauteed carrots, spinach, pasta, and homemade Alfredo sauce. The cheese gets all browned and bubbly and the onions and spinach added a mild, but fresh flavor. The chicken was moist and juicy.  I’ve tried this recipe with peppers and also with flank steak, but this way is my favorite. Josh loved it also 🙂

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