1. There are about a bazillion food blogs out there. Food blogs from people who have more cooking experience, more cash for ingredients, and way better photography skills (you've got to have awesome pictures).
2. I'm only what? 22? Pretty sure I have tons of learning and refining to do in the kitchen.
3. And I forgot my last reason. But I'm sure it was a good one. I've got Mommy brain.
So anyway, no food blog for now. But I am making something yummy for dinner tonight. They involve bacon! And cream cheese! And more cheese!
Da-duh-duh! Chicken Rolls! These are based on a recipe that everyone seems to know, but mine are super cool because they have bacon and other yummy twists.
Chicken Roll Bread Dough
6 cups flour
1 ½ tsp salt
1 Tbsp sugar
1 Tbsp oil
1 cup hot water
1 Tbsp yeast
Combine water, yeast, and sugar. Let sit for five minutes. Add oil, salt, and flour. Let dough rise in warm oven for 50 minutes, punching down every ten minutes.
Chicken Roll Filling
8 oz. cream cheese
4 Tbsp. melted butter
½ tsp salt
¼ tsp pepper
2 Tbsp chopped green onions
2 cups cooked and cubed chicken
8 strips bacon, cooked and chopped
½ cup shredded cheddar cheese
4 Tbsp milk
1 ½ cups Italian bread crumbs
Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Roll out bread dough and cut into 3 inch squares. Place 1/4 cup of chicken mixture in the center of each square. Pull up the corners and seal the edges. Roll in melted butter and then in bread crumbs. Let rise for ten minutes, but not until doubled in size. Bake at 350 degrees for 20 minutes or until golden brown. Makes about 12 rolls.