I’m so proud to have Eggland’s Best as one of my sponsors for BlogHer 2012, in New York City, this summer! As you already know, I’ve used their eggs for a long time, now, and so I feel very blessed to be able to work with them and share what I know about the company and their products, with you!
I am actually on pins and needles about Eggland’s Best’s first ever recipe contest! Have you entered, yet? You still have until August 12 and I hope that dozens of Busy-at-Home readers will take part. I’ve decided to try and inspire you, by creating a recipe of my own! Hopefully, it will start those wheels turning and you’ll submit your own fabulous original for the contest. You have so many options to choose from, since the entry can be for Breakfast, an Appetizer, a Main Course or a Dessert.
I know I’ve already shared a time or two (or fourteen), that I prefer to use Eggland’s Best eggs in my cooking and baking. Since I do spend so much time in the kitchen, and I need results I can count on every time, I always do my best to use ingredients that produce consistent, reliable quality in whatever I make. Eggland’s Best eggs help me achieve that; plus, when compared to regular eggs, their nutrition is simply superior. Here’s why I believe that.
Eggland’s Best hen feed which is an all-natural, vegetarian feed containing healthy grains, canola oil and Biotene™, (a unique and all natural feed supplement which includes rice bran, alfalfa meal, kelp and Vitamin E), is why their eggs are so different from others on the market. The feed contains absolutely no added hormones, antibiotics or steroids of any kind and is free of any animal fat, animal byproducts, recycled or processed foods. Their high, stricter than USDA, standards mean you can count on the quality and freshness of their products. Most EB farms deliver Eggland’s Best eggs to the store within 24 – 48 hours of laying and never more than 7 days. Under USDA regulations, regular eggs can be stored up to 21 days after laying before they get packed into cartons. Wow! Who knew? The careful attention to the health and nutrition of their hens, their commitment to quality and freshness, and the nutritional value of their eggs is why I’ve made the choice to use Eggland’s Best eggs.
EB eggs have two times more omega-3s, double the amount of vitamin D and 10x the amount of vitamin E. EB eggs are also a good source of iodine, selenium, riboflavin, and folate and have 25% less saturated fat vs. an ordinary egg. Each large EB egg supplies 200 micrograms of lutein for eye health, and all for only 70 calories per egg. That’s fantastic, and exactly the kind of value for my dollar that I want, when I choose the best products for my family to eat! It’s also another reason that Eggland’s Best is the right choice when picking ingredients for my new recipes. Speaking of which, I think you’re going to LOVE this one! My family devoured it with great gusto and I’ll bet yours will to. 🙂
I have to apologize, in advance for the pictures in this post. The wonky lighting in my kitchen is a whole post on it’s own, but it seems no amount of editing was particularly helpful in some of these photos. I appreciate your indulgence and will strive to remember to cook when the natural light is better, rather than relying on the bane of my kitchen existence, overhead flourescents. 🙂
- 2 cups warm water
- ½ cup sugar
- 1 Tablespoon yeast
- ½ cup butter, melted
- 3 Eggland's Best eggs, beaten
- 1 tsp salt
- 7 - 8 cups flour
- 4 boneless, skinless chicken breasts, cooked and chopped
- 1 cup bacon, fried crisp, drained and chopped
- 2 (8 oz) blocks cream cheese, softened
- 1 cup sour cream
- 1 tub Knorr chicken stock concentrate
- 1 red bell pepper, diced small
- 4 green onions, whites and tops, diced small
- ¼ cup fresh parsley, chopped fine
- 2 cups kale, chopped ( I pull the tough stems from the center of the leaves before chopping. They tear away easily.)
- 3 cups Colby jack cheese, grated
- Dissolve the sugar and yeast in the warm water.
- Mix in the eggs and salt.
- Add the melted butter. (If it's super hot, allow it to cool, first, so you don't kill your yeast.)
- Add flour. (Be sure to add the last cup or two only a fourth to half cup at a time. As I've explained previously, the humidity in the air will determine how much flour you actually need for your dough. After the six cup mark, begin adding the flour in small amounts, mixing it thoroughly and then checking to see if you will need more. As soon as your dough is forming a solid mass and cleaning the sides of your mixing bowl, don't add another grain of flour.)
- Knead the dough for 5 minutes in your stand mixer or 10-12 minutes by hand.
- Place in a greased bowl, to rise, until doubled. (Cover the bowl loosely with plastic wrap or a damp kitchen towel to prevent the dough from drying out on top and to speed the rising process.)
- In the bowl of your stand mixer, (or by hand), blend the cream cheese, sour cream and Knorr chicken stock tub. (You could probably use bouillon or some other favorite seasoning. I am just a huge fan of the Knorr Chicken and Beef Stock tubs. They are inexpensive and packed with flavor. I always have some on hand, now. (P.S. They don't know me from my neighbor down the street. This post is not connected to them, in any way. I just use the product so much, used it in this particular recipe and highly recommend it for your cooking, in general. :) )
- Add the diced veggies, herbs, bacon and chicken.
- Mix to combine.
- Spray a 9x13 baking pan to prevent sticking. Set aside.
- Punch down the crescent roll dough and divide it into fourths.
- Roll one fourth of the dough into a rectangle that will fit the bottom of your 9x13 cake pan.
- Lay the rolled out dough into the bottom of your greased pan, pushing it our to the corners. (It might go up the sides of your pan in places and that's just fine.)
- Use 2 cups of the grated Colby jack cheese and spread it in a layer over the dough.
- Spoon your chicken/cream cheese filling over the cheese and spread gently to level it out.
- Use the last cup of cheese and sprinkle over the filling.
- Roll a second fourth of dough, about one inch larger than your 9x13 pan and then place the rolled dough over the cheese layer.
- Tuck the excess dough, straight down into the sides of your pan, like you were draping a bedspread over a bed, only you're draping dough over filling. :)
- Prick the crust, with a fork, in several places to create steam vents.
- Bake at 350 degrees for 30-35 minutes or until crust is beautiful golden brown.
- Cool five minutes, before cutting.
- Cut into squares and serve with your favorite salad and/or veggies.
I know you were paying really close attention, and realize that we only used 1/2 the crescent dough, to make this casserole. The other half can be used for a second casserole, some delicious breakfast pastry or any number of other recipes. I made crescent rolls. I’ll share them in a future post.
a Rafflecopter giveaway
I received the Eggland’s Best baking set pictured, above, in order to facilitate the creation of this recipe and supply pictures for the post. Eggland’s Best is a partial sponsor for my trip to the BlogHer 2012 conference and I am happy to write this post sharing their recipe contest, as a thank you. I was not required to write a positive review of the company or their products. I just truly love them! The recipe is an original. As with every review and post at Busy-at-Home, the views and opinions expressed are wholly my own and based on my personal experience with the product. Busy-at-Home is administering the giveaway and Eggland’s Best is providing the prize.