Pigs in A Blanket Carbonara

A couple of weeks ago Chris posted a link on my Facebook page suggesting this as a Super Bowl Appetizer. He also suggested we should try the recipe before the Super Bowl. I had everything in the house for the recipe but the crescent rolls.

The recipe is from The Food Network. The only change I made was making my own Alfredo Sauce. That recipe I found on The Recipe Critic site. I cut the Sauce recipe in half. Next time I will only make a 1/4 recipe. The sauce is delicious but I do not think we could have eaten it all.

Here is my version of the Alfredo Sauce Recipe-

Ingredients-
1/4 cup butter
1 cup pint heavy whipping cream 2 cups
2 ounces cream cheese
1/2 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated parmesan cheese

Method -
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. 

Add the oregano, salt, and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Here is the recipe for Pigs in A Blanket Carbonara-

Ingredients-
2.5 ounces sliced pancetta, diced
One 8-ounce tube refrigerated crescent dough
24 mini hot dogs
1 egg, beaten
1/2 tsp oregano
1/4 cup grated Pecorino Romano cheese
1/2 cup Alfredo sauce, for dipping

Method -
In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes. Transfer to a plate lined with a paper towel.

Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.

Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles.

Place a mini hot dog on the wide base end of a triangle.
Starting at the base end of the triangle, roll up toward the pointed end, to wrap the hot dog.

Place on the prepared sheet tray. 

Mix together the oregano and cheese.
Using a pastry brush, brush the pigs in a blanket with the egg.
Sprinkle with oregano and cheese and the diced pancetta.

Bake until golden brown, 20  minutes. Arrange on a platter and serve with the Alfredo sauce for dipping.
 

Better Than Take-Out Chicken Fried Rice

I thought the best way to use up leftover roasted chicken was Chicken Pot Pie. Well there is a new recipe in our rotation. Chicken Fried Rice. This one is from the Recipe Critic, Better Than Take-Out Chicken Fried Rice. I got home at 6:20. Dinner was on the table by 6:45. I did cut up the Chicken this morning and I made the rice last night but still it was an easy meal to make. And it was tasty!

Ingredients-
1 pound chicken, cooked and shredded
3 cups cooked rice
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
3 eggs, lightly beaten
2 Tbsp chopped green onions (optional)

Method-
Shred the cooked chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.