[parmesan crescent-topped chicken a la king]

based on pillsbury's recipe

Ingredients

2 tablespoons unsalted butter

3 large chicken breasts, cut into bite-sized cubes

1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)

2 cups frozen mixed vegetables, green beans, peas, corn

1/2 cup diced white onion

1/2 cup all-purpose flour

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups Chicken Broth

3/4 cup milk

1/4 cup grated Parmesan cheese

Topping

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, beaten

2 tablespoons grated Parmesan cheese

DIRECTIONS 

Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Lightly season chicken with salt and pepper and add chicken to the skillet; cook and stir 3 minutes. Add vegetables; cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to 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 or 13x9-inch (3-quart) baking dish. 

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

[thanksgiving for two]

We've had our share of what others would consider "odd Thanksgiving meals".  We've done everything from Cornish game hens (so good!) to tacos to chili... but once in a while we sneak in some turkey just for kicks.  Here's what we made for Thanksgiving 2010 - a Thanksgiving feast - just for two.  

Adapted from eatingwell.com

Ingredients:

2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 turkey breast, remove skin and bone, or buy boneless/skinless
Corn bread stuffing (we lucked out and found the kind that had directions for making a small serving by combining your own celery, onion, chicken broth and butter - find something similar and add your own additives)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cup dry white wine

Preheat oven to 375 degrees F.
 

Stuffing:

(Follow the directions on the cornbread stuffing mix or proceed to the following with cornbread crumbs); Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

Turkey:
Meanwhile, place turkey breast between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet. 

Add cornbread stuffing mix to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place majority of the stuffing mixture in the middle of the pounded breast; compress the stuffing into a log. Fold and roll the meat over the stuffing. Stab the turkey roll in 4 places with toothpicks to hold roll together.

Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a large skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

Line a large pyrex glass pan, or high rimmed cookie sheet with aluminum foil.  Transfer the browned turkey breast to the lined pan and place in oven and bake until the turkey is cooked through, about 20 minutes.  (do not overcook).

Cover the turkey roll with foil and set aside to keep warm. 

Gravy:
Return the skillet to medium-high heat, add wine.  Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. 

Remove the toothpicks from the turkey; cut into 1/2-inch-thick slices and spoon half the sauce over each portion. Serve warm.

[cornish hen gravy]

1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Once you've made your cornish hens...

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. 

Serve.