Cinnamon and Chocolate Croissants

Chocolate and Cinnamon Croissants

I created this recipe after having run into a cooking conundrum (not unusual). I was going to make Giada De Laurentiis’ cinnamon twists, but the puff pastry I had defrosted had somehow gotten dried out in the freezer. In addition I didn’t have the cardamom the recipe called for. What I did have was a package of croissants and chocolate chips, which became the recipe here.

1 tube of store bought refrigerated croissants

1 bag of semi-sweet chocolate chips

2 tablespoons of brown sugar

½ tablespoon of cinnamon

¼ teaspoon of ginger

1 egg

Preheat oven according to croissant package directions. In a small bowl mix together brown sugar, cinnamon and ginger. Beat egg in small bowl. Brush each croissant triangle with beaten egg. Place about a half of a tablespoon of the brown sugar mixture on each croissant. Then line each croissant with 4 chocolate chips. Roll flat croissant into the normal croissant shape (haha). Brush tops of rolled croissants with beaten egg mixture and place on a sheet pan. Cook according to croissant package directions.

*Tip: I place the croissants on parchment paper on the sheet pan, it keeps the bottoms from getting to brown

*Side Note: I have to give credit to my in-laws for this idea as well. They always have chocolate croissants when we come to visit and they are hard to find where my husband and I live.

Cinnamon and Chocolate Croissants

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Jack Bauer Quesadillas

These are in honor of our semi-yearly (January through May) commitment to spend at least one hour a week clenching our fists in tension as we wait to see what will unfold on the next season of 24. I made these one Monday night and they earned their moniker because they contain a jack with an intense kick!

Ingredients:

1 lb of chicken tenders

1 package of monterey jack cheese

1/4- 1/2 cup of store bought mesquite marinade

2-4 tablespoons of hot sauce

Jarred pickled jalapeno’s

1 package of tortillas

Sour Cream (optional)

Salsa (optional)

Instructions:

Dice chicken into bite size pieces. Place into a medium hot skillet with about 1/4 cup of the marinade. Add about 2 (or more) tablespoons of hot sauce to the chicken. Once the chicken is cooked through heat tortillas on a griddle or in a skillet. Place some chicken on one half of the tortilla, add some monetery jack cheese, and as many jalapeno’s as you like. Fold the empty half of the tortilla over the covered half. Slice and dip in sour cream or salsa.

Chicken Quesadillas Cooking in the Skillet
Chicken Quesadillas Cooking in the Skillet

Chicken Quesadilla Filling
Chicken Quesadilla Filling
Folded Chicken Quesadilla
Folded Chicken Quesadilla
Tada!
Tada!
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Chicken Enchiladas

In honor of a belated Mother’s Day, I bring you my Mom’s chicken enchiladas.

Ingredients:

1 lb boneless skinless chicken breast

2 cans cream of chicken soup

About 1 cup of sour cream (you can add 1/2 cup more if you like sour cream!)

1 package of montery jack cheese (you can buy pre-shredded, or get a block and grate it!)

1 package of sharp cheddar cheese (you can buy pre-shredded, or get a block and grate it!)

1 can of green chilies (optional)

1 can of chopped olives (optional)

1/4 cup of chopped green onions

1 to 2 packages of flour tortillas

Instructions:

Preheat oven to 350 degrees.

Poach chicken on a low boil until cooked completely (around 25 minutes for defrosted chicken, about 40 minutes for frozen chicken).  After chicken is poached and cooled shred chicken into bite size pieces. Set aside about a third each of the cheddar and monterey jack cheese. In a seperate bowl mix together the sour cream, cream of chicken soup, remaining cheddar and monterey jack cheese, and green onions. Remove 1 and 1/2 cups of the sour cream mixture and set aside. Add shredded chicken to remaining sour cream mixture (*Tip: mix the chicken a bit at a time until it looks consistent with the sour cream mixture but not dried out, I don’t always add all the chicken). Cook tortillas on a griddle, roll about four-five tablespoons of mixture per tortilla. Place filled tortillas in a 9X13 pan. Spread the set aside sour cream mixture on top of the tortillas and top with the set aside cheese. Cook for 30 minutes until bubbly and cheese is starting to brown. Top with optional green chilies, olives, and extra green onions.

Extra Tips: This is a great make ahead dish. It can be frozen for about a month and can be made a day ahead if refrigerated. The entire recipe makes quite a bit, so I occasionally make half and then freeze half. If you are cooking it frozen cook for at least 40 minutes covered in foil, and then another 20-30 uncovered. If refrigerated cook for 30 minutes covered and 15-20 minutes uncovered.

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