Rhymes wrapped in Crescents

 

 

 

 

Maybe it’s because Dr. Seuss just had a birthday

Or maybe it was the green beer from St. Patty’s day

Something has me in a rhyming type mood

Even though this article’s all about food

Maybe it’s the gazillion hours I’m workin’

Lately my life has me twistin’ and jerkin’

All around like a piñata at the end of a string

More than usual,  if there is such a thing

Whatever it is left me feeling creative and silly

It’s affecting my writing, cooking and blogging…really

 

Tonight I looked in the fridge in the house

Thinking about what to feed my kids and my spouse

And I yawned at the thought of the boring ole’ same

I said “self, there’s no one but you here to blame”

So I pulled out a good stand-by recipe

Barbeque chicken was calling to me

Then I thought about breakfast, my favorite one

Early morning French Toast slightly over done

With a dash of magic, a pinch of luck

TaaDaa, a new combo and it was NOT yuck

 

Ingredients:

• 8 chicken legs, skin removed
• 1/4 cup butter
• 1/2 cup of your favorite BBQ sauce
• 1 can flaky crescent rolls
• 1 egg lightly beaten
• cinnamon
• course salt
• 1 1/2 tbs sesame seeds

Putting It All Together:

1. In a large skillet melt butter
2. Stir in BBQ sauce
3. Add chicken and bring to boil
4. Reduce heat and simmer for 30 minutes turning occassionally
5. Remove chicken to skillet and allow to cool
6. Separate crescent rolls
7. Lay dough flat and brush with egg
8. Sprinkle with cinnamon and salt
9. Lay meat end of chicken on dough and roll up, covering meat end completely
10. Brush again with egg and lay on greased 13×9 baking dish
11. Repeat with remaining chicken legs
12. Bake in oven at 350 for 20 minutes or until golden
13. Place on broil for last 5 minutes to toast crescents

Emjoy!

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