I’m always looking for special ways to show my family how much I care. Of course, if they’re easy, that’s even better. Sometimes I show that love by making a special treat, which may end up being a signature snack for not just my family, but the whole neighborhood.
That’s what my bacon and pepper-jack stuffed crescent rolls have become. They’re a quick fix when I have a company that doesn’t require a lot of effort but looks like it does. You can’t beat that combination, no matter how hard you try. The only thing you need to do is make sure you have the supplies on hand.
One of the biggest tasks in making these rolls is to fry the bacon. That is never a problem. Since each batch uses 6 slices of bacon, a pound of bacon will give you enough for three batches. I like to slice my bacon into pieces, put it in the frying pan and cook.
I then drain it and divide up into three smaller freezer bags with a date on them, for future use. That way, I always have bacon on hand and ready to use. Cheese keeps well in the refrigerator, just as crescent rolls do and when you use the packages you have, simply replace them and you’ll always be ready for a special night or company.
While it doesn’t happen very often, sometimes I still have a tube of crescent rolls left that have a short time to expiration. It’s at that time that I look to my creativity for inspiration. I can celebrate anything with this special treat and boost my standing. Suppose Johnny got straight A’s or your hubby noticed your new hairdo. Time for bacon delicious cheesy rolls! I’ve even thought of using these for operant conditioning, although it seemed a bit sinister.
However, if you never tell your family that you’re using the rolls before they expire, no one will be the wiser and you’ll not only be the best person around, you’ll always be prepared for the company at all times.
Chicken and Rice Casserole
Nothing is more comforting than digging into this cheesy chicken and rice casserole in a cold, chilly weather.
- 2 cups uncooked rice
- 1 can (14.5 oz) Chicken Broth
- 1/2 cup of Shiitake mushroom soaked water
- 1 lb chicken Fillet (cubes)
- 2 tbsp olive oil
- 4 cloves of minced garlic
- 12 pcs dried Shiitake mushrooms (soaked 5 hours or overnight)
- 1 cup frozen mixed vegetables (sweet pea, green beans, corn & carrots)
- 1/2 cup sliced bell pepper
- 1 tsp garlic powder
- 1 tsp Adobo seasoning
- 2 cans Cream of Mushroom
- 1/2 cup Shredded Mexican Blend Cheese
- 1/2 cup Mozzarella Cheese
- Preheat oven at 400 F.
- Rinse and drained the uncooked rice. Set aside for later use.
- In a saucepan, add the olive oil. Once the saucepan is heated, add garlic, then the mixed vegetables and bell pepper.
- Followed by sliced Shiitake mushroom then the chicken pieces. Stir-fry over medium-low heat until the chicken is semi-cooked with a white surface.
- Add the washed uncooked rice and continue frying and tossing. Season the mixture with garlic powder and adobo seasoning. Making sure that the mixture is well-stirred.
- Transfer the fried rice into a rice cooker and add the chicken broth and the Shiitake mushroom soaked water to cook the rice.
- Once the rice is cooked, portion the content into your casserole dishes or baking pan (I made this into 2 dish pan).
- Pour 1 can Cream of Mushroom (or Cream of Chicken) over the top of the rice. Spread the sauce evenly across the surface.
- Top the sauce with a layer of shredded Mexican Blend Cheese and Mozzarella Cheese.
- Bake in the oven for 10 -15 minutes, or until the cheese has melted and give a golden brown crust at the top of the baked rice. Serve hot.