Date Night: Chicken and Broccoli Braid & Bruncheon Potatoes

So, The Farmer and I had a cute, little date night this past Friday.  Did we go out on the town and take on the big city of  "I'm not telling you where I live"? Psh, not at all; we relaxed at my house with old, classic movies and a home cooked meal, made by yours truly.  I had such a fun night with my future husband and the food turned out super good, so I thought I would share the recipe with you all.

Our movies of choice:  Cat on a Hot Tin Roof,  Breakfast at Tiffany's, & Casablanca
Before we begin with our cooking extravaganza, I just want to gush about how obsessed I am with old movies.  They present so much more class than many movies I've watched in the past few years.  Although the camera work is not as "advanced", they all tell such unique, and simple stories.  I absolutely love Breakfast at Tiffany's; this is such an amazing film and the fact that Audrey Hepburn stars in it only makes it better.  I can't even begin to praise Casablanca.  SO GOOD. I could watch this classic movie on repeat for days.  The only one I have very little knowledge on it Cat on a Hot Tin Roof.  It is ranked in the top 100 American films, so it has to be good.  If you're "not into old movies", change you mindset for one night and allow yourself to enjoy the simple art of videography and acting that brought us to where we are today.

ANYWAY...

I just purchased a new cookbook.  This cookbook is unlike any other, it's very special to me.  My English teacher has such a huge heart for St. Jude Children's Hospital.  She spends literally (I'm not exaggerating) every spare moment of her life fundraising for those sweet kids; I gladly purchased this cook book. Not only does it all go to St. Jude, it has some amazing food in it.

I made two different dishes; I'll start by explaining how to make the side dish:  Bruncheon Potatoes.

You will need:  1 package of frozen hash browns; 1 cup of sour cream; 1 cup of shredded cheddar cheese; 1 package of smokey cocktail sausages (the mini kind); salt and pepper.

To be totally honest, I put half a bag of hash browns, a lot of cheese, about 3/4 a cup of sour cream, and half of the package of sausage links.  There were only two of us eating so I didn't feel the need to make the whole amount.

Once all of those ingredients are put into the bowl, just mix them up and bake at 325 for 40 minutes! "Wait, that's it?" Well that was easy.


Now, onto the main event:  Chicken and Broccoli Braid.


You will need:  2 c. of cooked chicken; 1 c. of broccoli, chopped; 1/2 c. red pepper, chopped; 1 garlic clove, pressed; 1 c. cheddar cheese, shredded; 1/2 c. mayo; 1 tsp of dill weed; 1/4 tsp of salt; 2 packages of crescent rolls; 1 egg white; any amount of slivered almonds, you will be sprinkling them on top of the braid.


Let's get started!
First, add the cheese, chicken, broccoli, and peppers into a bowl.




Then mix them all together.

Now, add the dill weed and mayo.

Mix it all up.

Open one can of the crescent rolls and unroll.

Place long ways on a 9''x13'' pan




Open the second crescent roll and place it next to the first on the pan and mush them together to form one giant crescent roll dough!


This part confused the crap out of me (well that was kind of brash of me). Basically, cut the sides of the dough 3 inches deep and 1 1/2 inches wide...I hope that makes sense because that's about as easy as I can make it sound.


Put the mixture of food in the center of the dough.

Now, begin to twist the sections together and tuck the ends under the bottom of the dough.




Here's (roughly) what it should look like.


Get the egg white of one egg and brush it over the "log" of wonder.




Now take the slivered almonds and sprinkle them on top of the braid.


Bake at 375 for 25-28 minutes.  27 worked perfectly in my oven.

I took a really nice picture of the finished product but it kind of disappeared so stop what you're doing and close your eyes. Now, picture this golden brown bread wrapped around a taste explosion of chicken and broccoli.  

That was nice, wasn't it?

(Next time I'll be more careful with my pictures.)


Well, I hope you all have enjoyed this little recipe/date night.  I had a fun time making this because it definitely mixed it up and was different than anything I have made before.  



Happy cooking,
Meagan