Central Florida Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Yum Chicken Dish
Last night I tired making a receipe I found on a blog from one of the ladies on the "What's for Dinner?" board.
It was a chicken cresent pocket. All I can say is YUM. It was delicious! It was also super easy. I am trying to track down the receipe to share and you ladies have to try it. I made it a little differently then her because she calls for ranch and I don't really like ranch unless it's on a salad!
Check this post later for the receipe...
Re: Yum Chicken Dish
Here it is ladies:
Chicken Crescent Pockets
6 oz. cream cheese, softened
2 T. butter, softened
3 c. cubed cooked chicken
1 T. chopped fresh chives (or onion)
1/2 t. salt
fresh ground pepper to taste
1 T. milk
1 T. ranch dressing
2 (8 oz) cans refrigerated crescent rolls
2 T. melted margarine or butter
2 T. freshly grated Parmesan
Heat oven to 350 degrees. In medium bowl, combine cream cheese and butter; beat until smooth. Add chicken, chives, salt, pepper, milk and ranch. Mix well.
Separate dough into rectangles mound chicken mixture onto dough. For regular sized pockets, place chicken on one half of dough and fold remaining dough over top. Pinching edges to seal. For jumbo pockets, cover one rectangle with mixture and top with another, pinching edges to seal. Brush tops with melted butter, sprinkle with salt and Parmesan. Bake for 15-20 minutes.
Sounds really yummy and would be great for hoursdeurves too (sp?)
Did you get my text about the Chicken Enchiladas? I figured you didn't get it since you were enjoying vacay in Atlanta. They came out delish. But man were they spicy which I love, but I wondered how J was about that because I know he can't eat too spicy things.
We ate them twice last week!
Jenny I LOVE your new picture!
Thank you! It's one of my faves too
?
I see. But wait... Didn't the recipe call for Chipotle peppers in Adobo sauce? That's what made it ridiculously spicy. Next time I may skip the chipotle peppers. I like the flavor and the spice but the spicyness isn't for all palettes.
I modified mine since Justin is not a spicy fan. I have it written down - I will bring it next week!