Mushroom Logs

Yield: 4 dozen

Ingredients:

• 2-8oz cans Crescent Dinner Rolls
• 1-8oz pkg of cream cheese, softened
• 1-4oz can of mushroom stems and pieces- drained and chopped
• 1 tsp kosher salt
• 1egg, beaten
• poppy seeds optional

Directions:

Preheat oven to 375 degrees.

Separate crescent dough into 8 rectangles, press perforations to seal (do not separate dough into triangles). Don’t let dough get too warm.

Mix together cream cheese, mushrooms, and salt.

Spread mushroom mixture into equal portions over each rectangle.

Starting lengthwise, roll up jelly fashion, pinch seam to seal.

Slice logs into 1 inch pieces. Pinch seams again to seal.

Place seam side down on ungreased cookie sheet.

Brush each log with beaten egg, sprinkle with poppy seeds if desired.

Cook for 10-12 min

- MOM

Soy-Ginger Roast Chicken with Shiitake Mushrooms

Ingredients

• 1 1/4 cups soy sauce
• 1 cup firmly packed brown sugar
• 1/2 cup coarsely chopped fresh ginger
• 10 cloves garlic, peeled and crushed
• 1 chicken (6 to 8 lb.)
• 1/2 cup chopped fresh cilantro
• 1/4 cup cilantro sprigs, rinsed
• Salt and pepper
• 1 cup fat-skimmed chicken broth
• 1/4 cup rice vinegar
• 1/4 cup mirin (see notes) or sake
• 1 tablespoon prepared hoisin sauce
• 1 tablespoon Asian (toasted) sesame oil
• * 2 pounds fresh shiitake mushrooms (2-in. caps)
• 1 pound green onions

Preparation

1. In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup
ginger, 6 cloves garlic, and 4 quarts water; mix well.

2. Remove giblets from chicken and reserve for other uses. Pull off and discard
lumps of fat. Rinse bird well inside and out; pierce skin all over with
a fork. Lay chicken breast down in brine; cover and chill at least 4 or
up to 12 hours, turning bird several times.

3. Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up
on a V-shaped rack in an 11- by 17-inch pan.

4. Starting at the neck, gently ease your fingers under skin to loosen it over breast.
Push 1/4 cup chopped cilantro under skin and spread evenly over breast.
Place cilantro sprigs in body cavity; add 2 tablespoons ginger and
remaining 4 cloves garlic. Sprinkle chicken lightly with salt and
pepper.

5. Roast in a 425° regular or convection oven for 30 minutes.

6. Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2
tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar,
mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim
and discard stems. Rinse and drain green onions; trim and discard ends.
Cut off green tops and chop; also chop white bottoms. Mix mushrooms,
chopped white parts of onions, and all but 1/2 cup chopped green tops
with soy mixture. Lift out with a slotted spoon and distribute around
chicken in pan; reserve soy mixture.

7. Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone
reaches 170°, or 180° through thickest part of thigh at joint, 3/4 to 1
1/4 hours longer.

8. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken. Let rest in a warm place about 15 minutes.

9. Meanwhile, skim and discard fat from pan. Add reserved soy mixture and
stir often over high heat, scraping browned bits free, until reduced to
3/4 cup, about 10 to 12 minutes. Pour through a fine strainer into a
small pitcher or bowl.

10. Sprinkle mushroom mixture with remaining 1/2 cup chopped green onion tops. Carve chicken and serve with vegetables and pan juices. Add salt and pepper to taste.

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushroom

Ingredients:

• Cooking spray
• 2 cooked chicken breast halves
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup chopped red onions
• 1/2 cup sliced mushrooms
• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar)
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Directions:

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.