Change Edit

Chicken Pillows

Ingredients

1 can Cream of Chicken
4 oz cream cheese
½ lb chicken breast
2 rolls regular crescent rolls
1c cheddar cheese (optional- to taste)

Directions

Pre-cook chicken breast and shred.

Cook Cream of Chicken with cream cheese over med heat. Add chicken once smooth.

Split crescents into twos and orient as triangles. Spoon chicken mixture into crescents and decorate with cheese. Fold points of triangle over mixture.

Bake according to directions on crescent can, add cheese to top of rolls when 5 minutes left on timer.

Serve hot with a rice or similar sides.
Serves 4.

Change Edit

Burger Patties

Ingredients

1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt (after patties formed)
About 1/4 teaspoon pepper (after patties formed)
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion

Directions

Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it’s a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beef as it cooked out, but I found that cold, grated butter makes for the perfect buttery flavor and texture.

Be gentle when mixing and shaping. Using cold butter and beef will make handling the beef a little bit easier, but you’ll still want to avoid over-mixing or being too rough while shaping the patties.

Salt the burgers after shaping. Instead of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outside of the patties before grilling.

Change Edit

Burger Patties

Ingredients

1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt (after patties formed)
About 1/4 teaspoon pepper (after patties formed)
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion

Directions

Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it’s a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beef as it cooked out, but I found that cold, grated butter makes for the perfect buttery flavor and texture.

Be gentle when mixing and shaping. Using cold butter and beef will make handling the beef a little bit easier, but you’ll still want to avoid over-mixing or being too rough while shaping the patties.

Salt the burgers after shaping. Instead of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outside of the patties before grilling.

Change Edit

Chicken Pillows

Ingredients

1 can Cream of Chicken
4 oz cream cheese
½ lb chicken breast
2 rolls regular crescent rolls
1c cheddar cheese (optional- to taste)

Directions

Pre-cook chicken breast and shred.

Cook Cream of Chicken with cream cheese over med heat. Add chicken once smooth.

Split crescents into twos and orient as triangles. Spoon chicken mixture into crescents and decorate with cheese. Fold points of triangle over mixture.

Bake according to directions on crescent can, add cheese to top of rolls when 5 minutes left on timer.

Serve hot with a rice or similar sides.
Serves 4.