Creamy Chicken Wreath and my face on Khaleej Times

Yippeee! I was pleasantly surprised to find a large image of myself featured in the City Times section of Khaleej Times. I had expected the focus to be on the food image, with perhaps a small photo of me in the corner. However, to my delight, the spotlight was on me! 🙂 Check out the article here.

Creamy Chicken Wreath

4 oz. (113gm) Cream Cheese softened
¼ Cup Hot Sauce
¼ Cup Ranch Dressing
3 Cups of Shredded Cooked Chicken
1 Cup Cheddar Cheese
¼ cup chopped spring onions
Refrigerated Crescent Rolls (recipe below)

Preheat oven 190C.
Combine the Cream Cheese, Hot Sauce, and Ranch Dressing until well mixed. Add in Shredded Chicken and Cheese and mix well.

On a lightly floured surface, shape each half into a ball of crescent dough and roll into a 12-inch circle. Using a pizza cutter or pastry wheel, cut the circle into 12 wedges. Lay the Base of each Crescent Roll in a Ring Shape on a Greased Cookie Sheet or Baking Pan

Place the filling in a ring shape around the base of the Crescent Rolls

Fold over each point and tuck under the ring

Bake for just 20-25 Minutes or until everything is golden brown

Serve Warm!

Cucumber Mango Salad

1 Mango
1 tomato
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup diced jalapeno
1 tbsp chopped cilantro
2 tbsp lime juice
1 tsp salt
Chop all ingredients except lime and mix together. Season with salt and lime juice.

Crescent Rolls

⅓ cup warm water 110°-120°F
1 teaspoon sugar
2 ¼ teaspoons dry active yeast
⅔ cup warm whole milk 110°-120°F
½ cup unsalted butter at room temperature
2 large eggs at room temperature
4 to 4½ cups all-purpose flour 480g to 510g divided
1½ teaspoon salt
2 tablespoons melted butter

In a large mixing bowl or the bowl of a stand mixer, combine warm water, 1 teaspoon sugar, and yeast. Let stand until foamy, about 5 minutes.
In this order, whole milk, butter, and eggs. Add 2 cups of flour and salt. Mix with the paddle attachment or a wooden spoon until well combined.

Switch to the dough hook and turn the mixer on low speed, or continue mixing by hand with the wooden spoon. Add the remaining flour ½ cup at a time, kneading until a soft dough ball forms and starts to pull away from the sides of the bowl, about 15 minutes.
Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, 45 minutes.
Gently punch down the risen dough and divide it in half. On a lightly floured surface, shape each half into a ball and roll into a 12-inch circle. Using a pizza cutter or pastry wheel, cut the circle into 12 wedges.
Starting at the long edge, roll each wedge up to the point to form the crescent roll shape.
Line a baking sheet with parchment paper. Place crescent rolls on the baking sheet about 2 inches apart. Loosely cover and let rise until puffed about 30 minutes.
Meanwhile, preheat the oven to 400F.
Bake for 10 to 12 minutes or until golden brown. Immediately brush with melted butter and serve warm.