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SMOKE BREAK: Beards on a budget


Chicken Waldorf Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 4

Ingredients

1 Granny Smith apple – cored, peeled and diced

2 tablespoons lemon juice

2 cups cooked chicken, chopped

2 stalks celery, chopped

1 cup red seedless grapes halved

1/2 cup chopped toasted walnuts

2/3 cup mayonnaise

Salt and pepper to taste

Instructions

In a mixing bowl, drizzle lemon juice over the diced apple, then mix in the chicken, celery, grapes, toasted walnuts, and mayonnaise. Combine well, and add salt and pepper to taste before serving on spring greens or leaf lettuce.

Mini Chicken Pot Pies

Prep Time: 30 minutes

Total Time: 50-60 minutes

Serves: 4-6

Ingredients

1 tablespoon butter

1/2 small onion finely chopped

1 stalk celery sliced thin

1 carrot finely chopped

1 cup low sodium chicken broth

Beard-BQ to taste

1/2 cup frozen petite peas

1 cup cooked chicken or turkey, shredded

1/2 cup chicken broth

2 tablespoons cornstarch

1 can refrigerated crescent rolls (8 count)

Nonstick cooking spray

1 egg white beaten

Instructions

Preheat oven to 375 degrees.

Heat a large saucepan over medium heat. Melt the butter, then add onion, celery and carrots and stir frequently. Cook the mixture until the onions start to soften and brown on the edges, approximately 5-7 minutes. Add 1 cup chicken broth and Beard-BQ rub, and allow it to simmer until the carrots are tender, approximately 15-20. Add the peas and chicken then simmer for 5 more minutes.

Mix together 1/2 cup chicken broth and cornstarch, then slowly add to the chicken and veggies. Simmer for 5 minutes. Remove from heat and allow to cool for 10 minutes.

Prepare 8 cups of a cupcake pan by greasing or spraying with nonstick cooking spray. Center an unrolled, uncooked triangle of crescent roll dough over each slot and lay it over the prepared cup. Scoop a heating tablespoon of the chicken mixture in the middle of the dough. Start with the widest side and bend the corners over the filling, toward the center. Drape the other corner over the other two corners, then brush beaten egg whites over the top of the dough. This egg wash is optional, but helps the dish finish with a golden, flaky crust.

Bake 15-18 minutes. Let it rest 5 minutes, then run a knife around the edge before scooping it out with a spoon.


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