GOLDEN RING CHIPOTLE RECIPES

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once hot add the ground chicken and cook for about 5 minutes or until chicken is browned throughout. Use a wooden spoon to break the meat up as it cooks.
• Add another tablespoon of oil, the chopped red pepper and the chopped jalapeno. Cook another 3 minutes and then add the water, taco seasoning and minced chiles. Stir to combine and let the mixture bubble until all the water has evaporated, stirring occasionally.
• Remove from the heat and stir in the cream cheese and 1 cup shredded cheddar cheese. Set aside to cool slightly.
• Open the tubes of crescent rolls and separate each roll into four rectangles (pinch the seems of 2 two triangles together to make rectangles). Lay the rectangles on a parchment lined or nonstick baking sheet to form a large circle.
• Spoon chicken mixture into the center of the crescent dough ring. Fold the top of each crescent dough rectangle over the chicken filling, pressing into place to secure the dough all the way around the filling.
• Bake in preheated oven at 375°F for 15-20 minutes, or until golden brown. Let cool 5 minutes and then fill the center with lettuce, guacamole, salsa, pickled jalapenos and a sprinkle of cilantro and shredded cheddar cheese. Slice and serve!

Steps:

• Cook pasta in a large pot of boiling salted water according to package instructions until al dente. (I like it JUST cooked through, usually on the shorter time listed on the package. Bite into it; if the center is still uncooked, leave it in 2 more minutes.) Drain, reserving 2 cups pasta water.   Meanwhile, heat oil and butter in a heavy and very large saucepan over medium-high heat. Add onion and garlic and cook 5 minutes. Add carrot and celery and cook 2 minutes more. Add tomatoes and bay leaves and cook over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes.  Transfer mixture to a blender and add chipotles, adobo, and cream. Add 1 cup reserved pasta water. (Reserve remaining pasta water in case you want to loosen pasta dish before serving.) Blend until smooth. Season to taste with salt and pepper.  Strain sauce back into large saucepan. Bring to a boil over high heat. Reduce heat and simmer until thickened, about 15 minutes.  Meanwhile, make croutons: Heat broiler. On a large rimmed baking sheet toss bageutte pieces with olive oil and season with salt and pepper. Top with Parmesan. Broil until deeply golden, 2 to 3 minutes. Top with cilantro. Add cooked pasta to sauce and, using tongs, toss to coat.  Top spaghetti with croutons and more Parmesan before serving.