Saturday, July 31, 2010

Summer Corn Fettuccine

I've been on a corn kick lately. Fresh corn on the cob is one of my favorite summer foods—does it get any better?
Well, yes, I think it does. Summer corn fettuccine. That’s right. Corn in fettuccine. And it’s good!

I just love “festive” recipes that use seasonal ingredients, and this pasta is really fresh! Not only fresh corn on the cob, but red pepper, thyme and basil! The sweetness of the corn and red pepper balance out the salty bacon and Parmesan. The crunch from the corn is amazing with the pasta, and since you cream half the corn (I used fat-free half and half!), the pasta seems extra creamy (without the calories!) and gets thickness from the corn. Thanks again, Rachael Ray, for another great pasta recipe! [And since this is a Rachael Ray recipe, I'm linking to Saturdays with Rachael Ray on the blog Taste and Tell. Check it out!]

Summer Corn Fettuccine

1 lb. fettuccine/linguini
6 slices of bacon (I discovered I only had three tiny slices, so I used chicken too)
2–3 chicken breasts, thinly sliced (optional)
6 ears of corn on the cob, shucked
3 shallots, finely chopped (find these by the onions)
1 small red bell pepper, seeded and chopped
1 cup half-and-half or cream (I used fat-free half-and-half!)
1/2 cup chicken stock/broth
2 Tbsp fresh thyme leaves, chopped
A few dashes of hot sauce or 1–2 pinches cayenne pepper, to taste
1 cup grated Parmesan or Romano cheese, divided
1/2 cup sweet basil leaves (or 1/4 cup tarragon leaves), chopped
Salt and pepper, to taste

Cut the corn off the cob: put a small bowl upside down in a large bowl and steady a corn cob on the smaller bowl. Cut the corn off with a butcher knife. Reserve the corn from 2–3 cobs in a separate bowl.
Bring a large pot of water to boil over medium heat. Salt the water and add the pasta. Cook to al dente.
Meanwhile, heat a large skillet over medium to medium-high heat. Add a drizzle of olive oil and add the sliced chicken (if using). Cook until light on the outside. Add the bacon and cook for a few minutes until crisp and chicken is cooked through.
Add three-quarters (not the reserved bowl of corn) of the corn to the pan with the bacon (and chicken). Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5–6 minutes.
Add the remaining corn and half-and-half to a food processor or blender and puree until smooth.
Pour the chicken stock into the corn and veggies and simmer over low heat for a minute to reduce. Stir in thyme and corn-cream mixture and cook for 3–4 minutes to thicken, stirring frequently. Add the hot sauce or cayenne and season again with salt and pepper, to taste.
Drain the pasta and add it to a large serving bowl (I just put it in the large skillet with the sauce). Pour in the sauce, adding a couple handfuls of cheese, about 1/2–3/4 cup, and toss. Top with basil or tarragon and pass the remaining cheese at the table.

Make this while there’s still fresh corn around!! It just wouldn't be the same without it! [Or you could freeze fresh corn...I think I’m going to do that this year!]

Wednesday, July 28, 2010

Yogurt "Cheesecake" Souffles

The other night I felt like making a new dessert, but one that was also healthy. I starred this recipe in my Google reader, but was a little wary to try it. Honestly, I didn’t think Stew would like it...a souffle made with Greek yogurt? I’m the only one who eats Greek yogurt in our house. So I told him I was making cheesecake souffles and was glad he was on the couch watching a movie while I was in the kitchen opening a Greek yogurt. :)

This dessert was EASY to make (the hardest part was beating the egg whites to soft peaks, which is only “hard” because it takes a few minutes), comes together fast (only 15–20 minutes in the oven, no cooling necessary), and tasted like a high end restaurant dessert! Although, I’d never had a souffle before this, so I had nothing to compare it to. This would be a great dessert for guests—I mean, look at it!
Since cheesecake is good with chocolate and caramel on top, we topped our souffles with hot fudge and caramel. 

It’s a great dessert—not too rich, but rich enough. We both had two! And don’t be judging us, because look at the nutrition stats!

[Nutrition facts courtesy of Spark Recipes Recipe Calculator—ever used it? You just enter the ingredients, quantity, number of servings and voila!]

Yogurt "Cheesecake" Souffles

1 cup plain Greek yogurt
3 large egg yolks
3 large egg whites, room temperature
3 Tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
1/8 tsp cream of tartar
1/4 cup sugar
Butter and sugar, for ramekins

Preheat oven to 375º. 
Butter six 6-oz ramekins (or 8–9 muffin tins). Pour a small amount of sugar into each and roll the ramekins to coat. Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites form soft peaks.
Working in two or three batches, gently fold egg whites into yolk mixture with a whisk or spatula. Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each.
Bake on baking sheet for about 15 minutes, until evenly risen and lightly browned around the edges. [Mine took about 5 minutes longer]
Serve immediately. NOT good leftover (yes, I did eat one leftover, but it's not half as good when it's sunken down).

Thanks, Baking Bites, for the great recipe!

I’ll definitely be making this dessert again, and trying add-ins! Nutella? Chocolate chips? Berries? Caramel? Sounds good to me!

Monday, July 26, 2010

Rating (but not really): Hi-Mountain Drug

We were up in Kamas, Utah for the 24th of July weekend, and while we were in town Saturday afternoon we decided we needed a cool treat. We headed to Hi-Mountain Drug, a locally-owned drugstore/diner that has won awards for their burgers and shakes! Go Kamas!

[photo courtesy of flickr]

This isn't a full-on review, but we just wanted to give a shout-out to Hi-Mountain because we were REALLY impressed with the shakes!
I got the raspberry pretzel jello salad shake (I know, what?! It's like the "Utah" dessert with raspberry jello, pretzels, and cream). In the shake there were pretzels, actual cream cheese, and FRESH raspberries. Sounds odd, but salty and sweet are where it's at! It was honestly one of the BEST shakes I've ever had, and worth every penny (and calorie!).
Stew ordered the key lime shake, which we saw the juice of TWO WHOLE fresh limes being squeezed into! Top it off with some 'Nilla Wafers and you've got a great shake! It was really tart and delicious!

Next time (or the first time) you're in Kamas, stop at Hi-Mountain and get a shake!

Friday, July 23, 2010

Grilled Asian Marinated Vegetables

I try to write weekly menu plans every week. Sometimes I follow them, sometimes I don’t. Well, Sunday rolled around and I discovered I didn’t have all the ingredients for ANY of the three meals I had planned for Sunday (three meal ideas because I’m indecisive). Way to go me! I couldn’t make shredded sweet pork tacos, cilantro lime chicken, or chicken fajitas. So instead, I poured bottled teriyaki marinade over some chicken, went to church, (taught Sunday school with Stew! Yikes!), came back and had to figure out what we were going to have with it! Rice was a given, but as far as veggies go, I had to get creative.
I looked in the fridge and what did I see? Popcorn popping on the—oh wait, no—a red pepper, half an onion, and some yellow squash (for a future recipe, but I used it anyway). The perfect veggies to grill on skewers! So I googled “Asian marinade vegetables” and clicked on the first link. Good to go, I had all the ingredients!

We decided when we were eating that a little more lemon juice would be good (but I actually didn’t measure anything because I halved the recipe, and I mean, it’s a can’t go wrong). We even poured some of the marinade on the chicken when it was on the grill. It has a great fresh flavor, and the veggies were the highlight of the meal! Definitely making these again! Try them with any veggie you can grill (or broil in the oven)!

Asian Marinated Vegetables

1 tsp minced fresh ginger
2 garlic cloves, minced
1/2 cup soy sauce
1 tsp rice wine vinegar
1/8 tsp Asian sesame oil (this would add heat, but I didn't have any so I left it out)
1/2 tsp fresh lemon juice
2 Tbsp chopped cilantro

Veggies of choice: bell peppers, zucchini, yellow squash, onions, eggplant, portobello mushrooms, etc.

In a microwaveable bowl or pan, add veggies that will take longer to cook (peppers).
Combine all ingredients in a bowl and mix well to combine. Pour half the marinade over the peppers (and other veggies in the bowl or pan); cover and microwave for two minutes. Add the rest of the veggies to the bowl and pour the rest of the marinade on top. Cover and microwave again for four minutes, until veggies are still crisp.
Grill on skewers or a grill pan, or broil in the oven for two to three minutes, turning occasionally. [The original recipe says to sprinkle the cilantro on after you grill them, but I didn't do this and it didn't burn.]

*I've never thought to microwave veggies before grilling them—but it's so smart because usually veggies take longer to cook on the grill than meat!*

Wednesday, July 21, 2010

Rating: New Thai Cafe

There's a little hole-in-the-wall (but a nice new hole-in-the-wall) Thai restaurant really close to our house (on 7800 South, west of I-15) called New Thai Cafe (as opposed to Old Thai Cafe?). Stew went there for work a couple months ago, and then raved about it and took me that same week. He's been back several times for work, and I've been twice now, and we finally remembered to take pictures so we could "review" the restaurant. It's one of our favorite restaurants right now!

The restaurant itself is pretty small, with maybe 15 tables. They've decorated it really nice though (for a hole-in-the-wall place), with expensive chandeliers we recognized from ZGallerie, and Thai "art" on the walls. The owners (husband and wife, from Thailand or somewhere in Asia) take the orders, and it almost seems like they cook the food too! Soon after you order, you hear chopping, a sizzle or two, and smell your dish being cooked. They bring it out to you before you know it, and the dishes always look so fresh and beautiful!

I ordered a stir fry dish with lots of veggies (I think it was called Pad Puk). It was $8.95, and totally worth it—look at all the food! It was delicious!

Stew ordered the spicy yellow curry (on most of the dishes you can specify the heat). The curry sauce in the yellow curry (and every curry for that matter) is DIVINE! If you like curry, you'll LOVE their curry. This dish was also $8.95. Huge portions for the price!

Here's how we rated New Thai Cafe:

Definitely going back again! If you decide to eat at New Thai Cafe, give us a call and we'll join you!

Monday, July 19, 2010

Taco Salad and Cilantro Lime Ranch Dressing

One of the go-to dinners that I make at least once a month is taco salads (these are especially great when we have any kind of taco leftovers). I do them differently every time, and they always turn out yummy, but this one turned out a-maz-ing. Things that made it better than usual: cilantro lime rice (leftovers!), avocado, fresh tomatoes, and CILANTRO LIME DRESSING. And it was a cinch to make!

Here's what I usually include in the salads, in the order I usually put them together (not all ingredients are used every time):

Tortilla on the bottom (if desired)
Salad greens (green leaf lettuce, spinach, etc)
Rice (a quick way to season leftover rice: chile powder, garlic salt and cumin)
Beans, any kind: black, pinto, refried (I also ALWAYS flavor the beans with chile powder, garlic salt and cumin—makes them so good!)
Meat (chicken, beef, pork (or this pork), turkey, sometimes I leave it out and just use beans)
Sour cream
Lime juice
Tortilla chips, crushed
Dressing (I've used regular ranch and it's just NOT as good as cilantro lime!)

So here's the recipe for Cilantro Lime Ranch dressing like Cafe Rio! [I got it from Our Best Bites]

1 pack (1 oz) Hidden Valley Ranch Dressing Mix (ignore the directions on packet)
1/2 cup mayo (I used the reduced-fat olive oil mayo)
1/2 cup sour cream (I used fat-free)
1/2 cup milk
1 lime, juiced
2 cloves garlic, roughly chopped (I left this out because raw garlic is really strong to me, but I used a little garlic salt)
1/2 cup cilantro, roughly chopped
1/4 cup green salsa (I used the La Victoria brand)
Hot sauce, to taste

Place all ingredients (except hot sauce) in a blender or food processor. Blend until all ingredients are mixed together and finely chopped. Sample and add hot sauce to taste. Allow to thicken in the fridge for a few hours.

See? I told you! Easy-peasy!

Now go make your Cafe Rio salad instead of spending upwards of $10 for one!

Saturday, July 17, 2010

Chewy Chocolate Chip Cookies

While these cookies are not as good as our browned butter chocolate chip cookies, they're a great chocolate chip cookie that gets slightly crispy on the outside and nice and chewy inside. Pull them out of the oven just before they turn golden brown though, or else they'll be crunchy (though I have saved them with a piece of bread in the cookie jar)! The cookies in the picture actually turned out to be too crunchy, but they sure look great don't they?

I found this recipe online a few years ago (therefore I don't know where it came from), and it came with step by step instructions of how to shape thick chocolate chip cookies. Basically, you just want the top of the cookie to have a jagged surface. You do this by rolling 1/4 cup of dough (or smaller if you don't want ginormous cookies) into a ball. Hold the ball in the fingertips of both hands, then pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so the jagged edges face up. Jam the halves back together into one ball, keeping the top surface jagged. Don't flatten the ball at all.
There you have it—how to make pretty cookies. A little more work than just plopping the dough on the sheet, but they look great!

The recipe I have has weird measurements, but I found that if I double them, they're easier to work with. But I'll put both measurements on the recipe, with the halved amount in [brackets]. The halved recipe makes 1 1/2 dozen 3-inch cookies, so doubling that makes 3 dozen.

Thick and Chewy Chocolate Chip Cookies

4 1/4 [2 1/8] cups all-purpose flour
1 [1/2] tsp salt
1 [1/2] tsp baking soda
3 [1 1/2] sticks of unsalted butter, melted and cooled slightly
2 [1] cups brown sugar (light or dark)
1 [1/2] cup granulated sugar
2 [1] large eggs
2 [1] large egg yolk
4 [2] tsp vanilla extract
2–4 [1–2] cups chocolate chips or chunks (semi, bittersweet, milk, white, peanut butter chips, etc)
2 [1] cups nuts, raisins, or shredded coconut, if desired (not sure if 2 cups of nuts is way too much though)

Preheat oven to 325º. Either by hand of with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Using a 1/4 cup scoop (or smaller if desired), shape (as described above) into jagged balls and place onto parchment paper-lined (or silicone mat) cookie sheet.
Bake for 15–18 minutes (start checking the cookies at 13 minutes because you don't want them to get too dark!). If baking two sheets at a time, switch sheet positions halfway through baking. Cool cookies on cookie sheets (this helps the chewiness).
*High altitude modification: May need to add extra flour. Bake at 350º for 10–12 minutes.

Nothing better than the smell of freshly baked cookies! Go bake some now!

Thursday, July 15, 2010

Pineapple Teriyaki Chicken

Here's a great EASY island teriyaki chicken recipe! I started making this recipe from Prudence Pennywise, but then decided to cut my chicken into chunks so it would cook faster, so then I used chunks of pineapple, too (and upped the pineapple by using a whole can, she only used 4 pineapple rings—I love pineapple though). It was delicious this way, but would be great her way, too!

Pineapple Teriyaki Chicken

1 lb boneless skinless chicken breasts, or tenders
1 Tbsp vegetable oil
1/2 an onion, diced (original recipe called for red onion, but I used yellow)
1/2 green bell pepper, diced
1 (20 oz) can of pineapple chunks (really any size depending on how much pineapple you like)
Juice from the 20-oz can of pineapple
3 Tbsp soy sauce
3 Tbsp brown sugar

Heat large skillet over medium high heat. Add oil and let warm. Add chicken and brown, about three minutes. Add onion and peppers and cook until onion is translucent, about 5 minutes. In a small bowl, combine pineapple juice, soy sauce, and brown sugar. Add to skillet, along with pineapple chunks. Let sauce reduce down and thicken (can add cornstarch and water slurry to thicken). Serve over rice.

Wednesday, July 14, 2010

Hidden Veggie Spaghetti Sauce

Guess how many different veggies are in this sauce:

Did you guess? What did you say? Two? Three?

Would you believe me if I said there are over 6 different types of veggies in this sauce? No? Okay, I show you. Tomatoes are a given (technically a fruit, but we'll count that as 1). Then mushrooms in the can of spaghetti sauce I used (2), spinach (3), carrots (4), onions (5) and red peppers (6). That's right, 6 veggies! Talk about super food! I just blended the sauce with fresh spinach (great way to use spinach that is too wilted for a salad!) and carrots, then added red pepper and onion to the sauce. Easy way to make store-bought sauce taste homemade, too! Flavorful spaghetti sauce is will hide almost any vegetable: zucchini, broccoli, squash, celery, etc. No one will know!

Plus, I used ground turkey in the sauce AND Ronzoni Smart Taste pasta, which has calcium, vitamin D, and fiber in it. What a healthy way to eat spaghetti! If you have a veggie-hater in your house, try this next time!

Monday, July 12, 2010


M&M's are awesome. Reese's Pieces are good. Chocolate chip cookies are always great. Peanut butter is delish. Oatmeal cookies rock. Now combine all those wonderful things and what do you get??


A perfect combination of all your favorite things. If you don't like Reese's Pieces, no problem! Swap 'em out for butterscotch chips, coconut, or something else. You've got full control here, and it's no problem—it's even welcomed—to make the recipe your own! That's why these cookies are also known as "Kitchen Sink Cookies," but doesn't MONSTER just sound so much better?!

What surprised me about these cookies is there's only 1/2 cup of flour in the whole batch (and it makes a BIG batch)! These cookies are mostly oats, which makes them super chewy and flavorful! Since these cookies have so many treasures in them, it's better to make them large so you don't just end up with a mouthful of chocolate (although, I wouldn't object to that!).

3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
1 tsp corn syrup
2 tsp baking soda
1 tsp salt
1/2 cup (or 1 stick) butter, melted
1 1/2 cups chunky peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup chocolate chips
3/4 cup Reese's Pieces (or butterscotch chips)
3/4 cup M&M's

Preheat oven to 350º. Line three baking sheets (if you're baking them all at once) with parchment or silicone baking mats. (If you don't have three baking sheets, just be sure to cool the sheets before placing more dough on them.)
In a large bowl, mix eggs, both sugars, vanilla, corn syrup, baking soda and salt. Stir in the melted butter and peanut butter, followed by the oats and flour. When dough is combined, stir in chocolate chips, Reese's Pieces, and M&M's. Let the dough rest for 30 minutes (I didn't do this because I was in a hurry and nothing went wrong).
Using a 1/4 measuring cup, drop dough onto sheets. Use fingers to flatten the dough slightly. Bake for 10–12 minutes, or until the cookies are a light golden brown. Cool on a rack and then store in an airtight container at room temperature.

*Note: I was taking these cookies to a family 4th of July picnic (hence the red and blue M&M's, which I did hand-pick thank-you-very-much), so I made them much smaller, the size of a normal cookie. Smaller cookies are a little more difficult because some candy pieces fall out—I just shoved them in the dough ball somewhere. ;)

Everyone loved these cookies, by the way, and you will too—so get baking!!

Saturday, July 10, 2010

Linguine with Bacon, Spinach and Breadcrumbs

Do you ever try recipes on the back of food packaging? Like the cookie recipe on the back of chocolate chips, or a casserole recipe on a can of condensed soup. I usually don't. I feel like the recipes are too generic. But the recipe on the box of Ronzoni Healthy Harvest Linguine caught my eye: "Linguine with Bacon, Baby Spinach and Sage." Of course I saw the recipe when I was in the process of making dinner, so I modified dinner plans and made it. I changed a few things (including adding toasted Panko breadcrumbs—brilliant if I say so myself), and it was divine! The breadcrumbs add so much dimension and texture—you'll feel like you're eating an expensive pasta dish! ;) One of my favorite *light* pasta dishes (not tons of cheese, and bright fresh flavors), healthy, and perfect for summer! So make this and dig in!

Linguine with Bacon, Spinach and Breadcrumbs

1 (13.25-oz) box of Ronzoni Healthy Harvest linguine
6 slices of turkey bacon (or more to your taste...or real bacon of course)
1 onion, finely diced
2–4 cloves of garlic, minced (my addition)
1 1/3 cups chicken stock (I used chicken bouillon)
3 Tbsp chopped fresh sage leaves, or to taste (I didn't have this so I used about 2 Tbsp of a spice mixture called "herbs de provence" which has basil, marjoram, thyme, sage, savory and rosemary)
1 red bell pepper, chopped (my addition)
1/2 lb baby spinach leaves, chopped
Salt and pepper, to taste
Grated Parmesan cheese, OR 2 sticks of string cheese, cut into circles (I was out of parmesan and improvised)
Chicken, optional (Stew said it would be good with chicken too, and I agree)
1/2–1 cup Panko breadcrumbs (my addition)

Cook pasta according to directions.
While pasta is cooking, cook bacon in a large skillet over medium heat until desired crispness. Add onion, pepper and garlic and saute 5–6 minutes or until onion is tender. Stir in chicken stock and sage; simmer 1–2 minutes. Add spinach and cook until spinach just wilts. Salt and pepper to taste.
Meanwhile, heat small skillet over medium heat and add breadcrumbs. Stir as necessary and WATCH CAREFULLY! They toast fast!
Toss linguine with sauce and serve sprinkled with Parmesan cheese (or add string cheese circles with spinach), and don't be shy with the breadcrumbs!

Two sad stories about this dish:
1. When I went to drain the pasta, the lid (I have a lid that has a built-in strainer on it—love it) wasn't closed all the way and half the pasta went straight down the drain! I had to cook more pasta!
2. When I leftovers for lunch I totally forgot to put the breadcrumbs on! I even kept them in a little container on the counter for that purpose! :(

Thursday, July 8, 2010

Teriyaki Chicken Salad

I love salad. Especially in the summer. And I love salads that have a lot of texture and flavors (ahem...Cafe Rio). Thanks to my aunt Sarah for the recipe! It's a keeper!

Teriyaki Chicken Salad

4 chicken breasts
2 cups soy sauce
3 cups water
1 package wonton wrappers, cut in half and then strips
2 heads salad greens (romaine, spinach, iceberg, etc)
1 bunch green onions, chopped
1 package sliced almonds (or nuts of your choice)
2 10.5-oz cans of mandarin oranges, drained
Snow peas, or thawed frozen peas
Fried wontons*
1/2 cup oil
3/4 cup sugar (I reduced it to less than 1/2 cup and it was still good)
4 Tbsp rice vinegar
1 Tbsp lemon juice

Cook chicken in soy sauce and water until tender (crock pot works great!). Pan fry and drain wonton wrappers—OR—(this is what I did)*Broil them in the oven with just a little cooking spray! Tastes great without frying!*
Combine oil, sugar, rice vinegar and lemon juice. Mix until sugar is dissolved.
Shred chicken with two forks. In a large (this salad makes a LOT but is easily halved) bowl, toss salad greens, green onions, peas, and chicken. Add mandarins, almonds, and some of the wonton strips (leave them out if you're going to have leftovers, they get soggy), along with the dressing. Toss to coat. Top with wonton strips on individual servings.

What a light yummy meal! This makes a huge salad, so take it to a party!

Tuesday, July 6, 2010

Parmesan Crescent-Topped Chicken A la King

Whoa—I am SO sorry for the lack of blogging!!! New jobs, computer problems, family get-togethers and the Fourth of July sure take time away from blogging! But we're still here and cooking! This is maybe only the second casserole I've ever made, but don't write off casseroles—look how pretty this one is! I actually gasped when I opened the oven and saw it.

Parmesan Crescent-Topped Chicken A la King


2 Tbsp butter (don't substitute, because you make a rue with it)
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups carrot strips (I used grated carrots)
1 1/2 cups cut fresh green beans or frozen green beans
1 medium red bell pepper, cut into thin strips
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/8 tsp pepper
1 3/4 cups chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese

1 (8-oz.) can refrigerated crescent rolls
1 egg white, beaten
2 Tbsp grated Parmesan cheese

Heat oven to 375º. In a large skillet, melt 2 Tbsp butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are tender, stirring occasionally.
Add flour, Italian seasoning, salt and pepper to the skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole pan or 13x9-inch baking dish (mine actually fit in a 1 1/2-quart oval dish).
Separate dough into 8 triangles. Start rolling crescents at the big end (like you would for rolls) and roll halfway. *Note- my casserole dish was only big enough to fit 7 crescent rolls, so I cut the last one into three small triangles and made little "rosettes" for the middle. Fancy schmancy, I know!* Arrange over hot chicken mixture with tips toward center. Do not overlap. Brush crescent rolls with egg white, sprinkle with Parmesan cheese.
Bake for 15–20 minutes or until crescent rolls are golden brown.

It looks really cheesy, but it's actually not! I think the small grated carrots in mine helped with the orange color. If you don't like the look, use bigger carrots (like the carrot match-sticks you can buy in the store). What a good way to hide veggies for kids though!

Original recipe found here.