Tag Archives: cheddar

Chicken, bacon & broccoli croissants

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A fun, quick recipe for parties or week nights.

Use the larger sized canned croissants. Use triangles for a stuffed croissant flair, or use squares with the perforation sealed up to make more of a turnover style.

If using the “flaky” variety, omit the egg wash.

Ingredients

  • 6 slices bacon (up to ½ lb)
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 small broccoli crowns, trimmed and cut into florets
  • 4 medium Baby Bella mushrooms, cleaned, halved and sliced
  • ½ onion, finely chopped
  • 2 cloves garlic, smashed and minced
  • 4 ounces grated cheddar cheese (see Cook’s Note)
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey mustard
  • 2 tbsp ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Two 12-ounce tubes refrigerated rolled crescent dough
  • 1 large egg, lightly beaten
  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup ranch dressing or marinara sauce, for dipping

Directions

Preheat oven to 350°F.

In a large skillet, cook bacon to crispy leaving fond, and reserving 1 tablespoon of fat. Transfer bacon to a paper towel to drain and cool.

Add 1 tablespoon olive oil to pan. Sear chicken breasts turning three times until an instant read thermometer registers 165°F at the thickest part. Set aside to rest.

Add mushrooms and sauté until tender. Add onion and sauté until translucent. Add garlic and broccoli and saute until fragrant and vibrant. Reduce heat.

Chop down bacon and chicken into ¼” pieces.

In a separate bowl, combine mayonnaise, ranch, shredded cheese and seasonings. Add chicken, bacon and sautéed vegetables. Toss to combine well, until everything is evenly coated.

Unroll and divide canned croissant dough into triangles or squares, as preferred. For triangles, add tablespoon dollops of filling and roll, with the tip on top of the roll. For squares, seal the perforation by breeding/pinching, then add ½ cup dollops at the center of the square. Fold and pinch opposite corners into a turnover, tube or petit four.

Brush down pastries with egg wash. (Omit this step if using Flaky dough.)

Arrange pastries on a parchment lined sheet. Bake 14-20 minutes in 350°F oven, turning once.

Broccoli & Cheddar Chicken Soup #2

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This is a lighter variety using more commonly available ingredients.

Boneless, skinless chicken breasts are used to develop a fond and enrich the soup base. The chicken may be diced and added to the soup, or served as part of a side dish.

Ingredients

  • 1lb (approx) Boneless, skinless chicken breast
  • 1 medium head broccoli, diced (about 2 cups)
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 ribs celery diced
  • 2 or 3 cloves garlic, smashed and minced
  • 6 cups chicken broth
  • ½ cup dry vermouth
  • 3 tbsp soy sauce
  • 1 ½ cup cheddar cheese shredded
  • ½ cup half and half
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fine ground black pepper, or to taste

Directions

Oil and season chicken breasts. The breasts will be pan seared to create a fond for the soup, and may be diced for the soup or used in a side dish.

Heat 3 tbsp olive oil in a 5 quart pot over medium-high heat. Sear breasts 5 minutes per side until a fond forms. Remove breasts and set aside.

Lower heat to medium and add 2 tbsp unsalted butter, stirring to prevent scorching or browning. Add diced onion, diced carrot and diced celery. Saute over medium heat until softened, about 10 minutes. Clear a space in the middle of the pan and add minced garlic, sauté 1 or 2 minutes until fragrant and soft, but not browned.

Deglaze with ½ cup dry vermouth.

Add 6 cups chicken broth, 3 tbsp soy sauce and broccoli. Raise to a boil, then reduce heat and simmer 25 to 30 minutes, until vegetables are softened.

With an immersion blender, puree broth and vegetables until larger vegetables are reduced. Alternatively, allow the soup to cool and puree in a blender. Return puréed soup to pot and raise heat.

Add Cheddar cheese in handfuls, stirring to combine thoroughly. Slowly add ½ cup half & half stirring continuously.

Serve topped with sour cream, chives, cheddar and/or bacon bits.

Broccoli & Cheddar Chicken Soup #1

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This is a rich broccoli & cheddar soup based on a copycat recipe of a famous artisan bread restaurant chain.

Serves 6-8.

Ingredients

  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 large onions, diced, about ¾ cup
  • 1 large or two medium shallot, minced
  • 3 cloves garlic, crushed and minced
  • ½ cup sherry or dry vermouth
  • 4 cups milk, room temperature
  • 2 cups chicken stock
  • 5 oz garlic & herb cream cheese
  • 1 cooked boneless chicken breast, diced, about 12oz
  • 4 cups broccoli florets, about 1 head
  • 1 medium carrot, peeled and junienned
  • 3 cups mild cheddar cheese, grated
  • 1 tsp pepper, to taste
  • ½ tsp salt, to taste
  • ¼ cup fresh chives, divided
  • ¼ cup bacon bits, divided (optional)

Instructions

Melt butter over medium high heat, and sauté onions and shallots until translucent and tender, but not yet browned. Add carrots and garlic continuing to sauté until aromatic, about 2 minutes. Add wine and reduce. Sprinkle flour over the vegetables and whisk into a roux.

Slowly add milk stirring continuously to avoid lumps. Add chicken stock and cream cheese stirring to break up lumps.

When the soup is smooth and combined, add broccoli florets and chicken. Simmer until broccoli is softened and chicken is warmed through, about 15 minutes.

Add cheddar cheese in batches, stirring to incorporate. Salt and pepper to taste.

Serve garnished with shredded cheddar cheese, bacon bits and fresh chives.