Azoresgal~Life on an Island

A friend of mine shared this recipe with me a couple of weeks ago, and I can't thank her enough for it ! It was a big hit with my family, I have made it I think once a week, since she gave me the recipe. So quick to make, and really very pretty too. It is great hot or cold, and so very versatile. I think you could mix and match the fillings to your own likings, and it would still be a winner. The orginal recipe uses crescent rolls ,Pillsbury,  this brand is not found here, but I was quite pleased when I used something similar I found at my grocery store. I think puff pastry would also be smashing used here. I really..really hope you give this a try ! I loved..loved it with this mango chutney !! 2 cups coarsely chopped cooked chicken (usually 2-3 chicken breasts) 1 1/2 cups coarsely chopped broccoli (cooked) 2 cups  shredded cheddar cheese 1/2 cup diced red bell pepper 1/2  cup mayonnaise 2 teaspoons dried dill weed 1/4 teaspoon salt 1 garlic clo...

A creamy soup made with broccoli, carrots, and plenty of cheese! It is simple and delicious, make it extra special and serve it in a bread bowl. It is one of my favorites to make on a rainy day, to warm up everyone's bellies. 1/2 cup butter 1/2 cup flour 1 medium onion, diced small 2 cups matchstick cut carrots 2 heads of broccoli, just the florets cut off (800 g frozen ) 4 cups chicken stock 4 cups milk (skim is what I used) 4 cups  cheddar cheese ( or any cheese you like ) 1/4 teaspoon of nutmeg salt and fresh cracked pepper (go a little heavy on the pepper) 1.  Add carrots and broccoli to a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 – 20 minutes. 2.  In a large soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes. Add milk and whisk constantly until mixture starts to come to a boil. Then add chicke...

Out of the blue, I got the biggest craving for Chicken Divan..weird..or nostalgic, since I just turned 40 ! The last time I ate Chicken Divan, I was a shop girl, and worked in a very frou-frou  boutique, in the mall. I cannot for the life of me remember the name of the bistro, where I would have this for dinner. I do however remember  that it was really good, so good, that 20 years later I can still taste it. I made it this weekend, adapitng what ingredients I can buy here, to loosely follow this Paula Deen recipe . It was amazing, my husband, asked why I had never made it before, and the kids loved it ! Adjust the curry powder to your liking, omit it if need be, but it really gives it such wonderful flavor. I really hope you give this a try ! 2 400g bags of frozen broccoli, cooked and chopped 2 whole chicken breasts, cooked and chopped 1 box of bechamel (500ml) 1 cup mayonnaise 1200g bag grated  Ilha cheese 1 tablespoon  lemon juice 3 teaspoons c...

This is a favorite summer time salad.  Ok the bacon really helps make it a favorite summer salad ! The cranberries add some sweetness along with the saltiness of the bacon. The crunch of fresh broccoli  and the nuts and seeds, just makes it a winner ! I would say the most important part here is the bacon    the dressing, the rest is really a mix and match of what you might have on hand, at the momment ! SALAD: 2 heads fresh broccoli, washed and cut into bite-size flowerets ½ cup chopped green onions or red onion or white ½ cup dried cranberries or raisins or grapes 1 cup slivered almonds or walnuts or sunflower seeds ( or combination) ½ – 1 cup crumbled bacon  (about 200g diced, fried and drained) DRESSING: 1 cup mayonnaise 3 tablespoons white vinegar ⅓ cup sugar ½ teaspoon ground black pepper Add broccoli,  bacon, onions, cranberries, nuts and seeds to a large bowl.  Next, make the dressing by mixing mayonnaise, vineg...