Stuffed Chicken with Chipotle Sauce

Here, I took 4 chicken breasts and filleted them to open (but still connected). We then pounded them flat, sprinkled salt, pepper, garlic, and parsley in them, filled them with conventional stuffing (chicken flavored + a handful of craisens + salt, pepper, and garlic), closed them up, and tied them closed with floss.

Then I poured costco's raspberry Chipotle sauce on them and baked them for 10 minutes at 450. I then flipped them over, poured more sauce on them, and baked them for another 10 minutes. I repeated this process two more times before serving them.

Upon serving them, I doused them with lemon juice and a dash of salt.

They were pretty yummy and super easy to make!

Easy Chicken Parmesana

(image off google images)

As with most recipes I post here, I couldn't find a recipe that I loved anywhere, so I kind of made up my own for what I was hoping for. This seemed to be a new favorite for the fam. Yay. It is so simple, I'm almost embarrassed. :)

2 Chicken breasts thawed and cut into fillet halves or thirds (each breast)

2 eggs + 1/3 cup water (beated together in their own bowl)

1 1/2 cups italian bread crumbs

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1 can of spaghetti sauce

Spaghetti noodles

Set the oven to BROIL

Soak the cut chicken breasts in the egg mixture while you mix the spices with bread crumbs

Take the soaked chicken breasts and pat the bread crumb mix all over the breast

Bake under the broiler for 1o minutes and then turn the breasts over--bake for another 10 minutes

Take the breasts out and dip them again (with crumbs still on) in the egg wash and then pat more crumbs over each breast until all the egg mixture and bread crumbs are used up over all the chicken pieces.

Bake again for 10 minutes on one side and then 10 minutes on the other.

Meanwhile, after the second coating of bread crumbs, start your boiling water and prepare to boil your pasta. Also heat your spaghetti sauce.

Check to see if the chicken is done and when it is done (along with the sauce and pasta), call everyone to the table.

Place the chicken on the pasta and then sauce over the chicken......Sprinkle parmesan cheese or mozzerella cheese over the sauce if desired......serve with veggies, salad, bread, whatever. Its delicious! Even the next day!

Enjoy!

Zucchini Bread and Muffins

We had some zucchini leftover from our garden so I thought I would try my hand at a little zucchini bread since I think I have had one too many dinners with steamed or grilled zucchini! Got this recipe from Allrecipes.com and it was every bit as yummy as I imagined!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Just a few little adjustments I made. I substituted in one cup of whole wheat flour for the all-purpose flour. I also didn't have 2 bread pans so I did one bread pan and used the rest of the batter to make 12 muffins. I just cooked those for about half the time.

Also, to give it a little more sweetness (b/c that is how I like it) I put a yummy crumble on top. Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.) I just put it on about 15 minutes after I put everything in the oven so it wouldn't sink down.

Cranberry Quinoa Salad Recipe
Recipe by:  http://jenn-lee.blogspot.com/

Water

Uncooked Quinoa (rinsed well in hot water)
1/2 cup cranberries
1/2 cup chopped cucumber (the original recipe called for celery.)
1/2 cup shredded carrot
1/4cup green onions chopped
1/4 cup slivered almonds, toasted



DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan, bring to boil a few cups of water.

(ok,..so I hate measuring and remembering how much Quinoa to water so I boil it after rinsing like pasta. Then drain it in a fine mesh strainer really well. )
After its boiling, add your Quinoa and boil about 15 min. Drain with the fine mesh strainer.

Let stand for about 5 minutes and fluff with a fork.

In a serving bowl, combine the Quinoa, cranberries, cucumber,carrot,green onions and almonds.

In a bowl (or jar to mix by shaking) combine the dressing ingredients; mix or shake.

Pour over salad and toss to coat. Serve at room temperature or chilled.



ENJOY!!!

Non-Traditional Stuffed Bell Peppers

(Image off google images)

(I never think to photograph the meals I'm making...my hands are always covered with food so I never want to bring my camera into the kitchen)

I think most of us have tried a stuffed bell pepper...the traditional ones that are filled with tomato sauce and rice. I grew up with them and though I didn't mind them, I never thought that they were scrumptious.

But this year our garden produced more bell peppers than I knew what to do with, so I started playing around trying to find something more dazzling. I looked through a hundred recipes and took some ingredients from some and threw in my own...and made my own dish.

After trying it out successfully on a few crowds, I've decided it was p&p post worthy. Let me know what you think?

STUFFED BELL PEPPERS

6 large bell peppers (I used green)

1 tsp-1 Tbsp olive oil

1 lb ground turkey

1 yellow onion chopped

2-3 Anaheim peppers (or other ones you like that are spicy)

1/2 cup or so white wine

1-2 Tbsp or so Season Salt

2 tsp or so ground Black pepper

2-3 Tbsp Parsley

1/2-1 tsp Cayenne Pepper (use less if you don't want the kick)

2-3 carrots grated (with a cheese grater)

6-8 oz medium cheddar cheese--grated

chicken/beef flavored rice

Preheat Oven to 350 degrees

Start Rice on stove

Remove stems and seeds from the bell peppers and place in a large pot of boiling water to boil for 10 minutes.

Meanwhile, place oil, ground turkey, white wine, and chopped onions in a pan and cook until onions are clear and turkey is cooked through. Add Season Salt, pepper, parsley, cayenne pepper, and grated carrots and simmer--adding a little more white wine or water.

Remove bell peppers from water and place upside down so all the hot water pours out. Wait until cooled enough to be able to hold.

Fill each bell pepper 1/3 way full of meat mixture, cover with a dallop of cheese, cover with meat mixture, cover with cheese, meat mixture, cheese....

Place cooked rice in bottom of large baking dish and place each filled bell peppers on rice. Bake for 20-30 minutes and serve hot.

Super easy. Super delicious.

Kind of spicy....so watch out. :)

Spicy Cinnamon Curry Chicken

image off google images

Another chicken dish from me today. When the hubby likes chicken, you have to find all kinds of ways to prepare it.

So that's what I do.

This recipe is one I found and tweaked a little.

It's got a bite to it, but overall, we thought it was a keeper.

Not to mention, it makes your house smell INCREDIBLE!

2 chicken breasts halved or chopped in pieces

2 Tbsp oil

Salt and Pepper

*Season chicken breasts and salt with pepper and cook them in a pan in the heated oil until mostly done--then remove from pan*

1 onion chopped

1 green pepper chopped

2 carrots sliced in diagonal pieces

1-2 cups broccoli

1/4-1/2 tsp cayenne pepper

1 tsp cinnamon

1 tsp cumin powder

3 tsp curry powder

3 cups chicken broth

1/4 cup milk/cream

*Add veggies, spices, and half of the chicken broth to the pan and simmer until veggies are soft--about 15 minutes--stirring regularly. Add chicken breasts and remaining chicken broth and simmer to finish cooking chicken--about another 15 minutes. Just before serving add the milk/cream to cool the flavor and thicken the sauce*

Serve with rice

This dish is super spicy, so also serve with plenty of milk or water! :)

Citrus Basil Chicken or Fish

(picture from google images)

I love to cook with basil.

I love to cook with citrus.

Especially Lemons and Limes.

So, standing over my Basil plant the other day, I decided I needed basil and citrus for dinner.

Here's what I came up with:

2 chicken breasts sliced in half (like fillets) or two fish fillets

About 2 Tbsp honey or Agave Nectar (which is much like honey)

Juice from 2 lemons or 2 limes (I tried both at separate meals...both great!)

About 8-10 FRESH Basil leaves

Salt & Pepper to taste

Put all ingredients in a bowl and mix together until well coated

Pour all ingredients into a tinfoil lined pan

Place under BROILER in the oven for 3 sets of 10-12 minutes--

--after each set turn the chicken/fish over and baste with juices

Serve with a fresh salad, steamed veggies, rice, fresh rolls, whatever.

Its delicious and a new favorite at our house!

fotosearch.com

Roasted Vegetable Panini

6 cups pre-cut vegetables (zucchini, onions, bell pepper, mushrooms, yellow squash)
1 TB minced garlic
1TB olive oil
1TB chopped rosemary
salt/pepper to taste
8 slices Italian sandwich bread
4 oz thinly sliced smoked mozarella cheese

Preheat oven 400'F.
Spray cookie sheet w/ non stick spray.
Mix all ingredients (except bread and cheese) in a bowl.
Roast until tender about 30min.
Spoon vegetables over bread slices.  Top w/ cheese.
Cook sandwich for 2-3min grilled cheese style (or broil them open faced in the oven).

the sisters dish

Enchilada sauce

2TB oil
2TB flour
2TB chili powder
1 can tomato sauce
2c water
pinch of salt & big pinch of garlic powder

Heat oil in a sauce pan, add flour and chili powder & stir until it forms a paste.
Add remaining ingredients and bring to a boil.
Reduce heat & simmer 15min.

Pour over your enchiladas and bake until hot.

Chicken Tarragon

I have been trying new recipes lately that are tasty and healthy. This recipe is from the food network website. It's a little bit of work but it's definitely worth it! I served it with brown rice and vegetables. Enjoy and tell me what you think of it!

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Juice of 1 lemon
• Kosher salt
• 1/2 cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Chicken and Salsa Tortilla Soup

Makes 4 servings
Start to finish: 25min.

1 3/4 c water
14oz chicken broth
1/2lb skinless, boneless chicken breast halves, cut in bite size pieces
1-2 tsp chili powder
11oz corn w/ sweet peppers, drained
1c chunky salsa
3c baked/fried tortilla chips
2 oz Monterey Jack cheese w/ jalapeno peppers, shredded
(I added garbanzo beans because I had some in the fridge that needed to be used.  I think any kind of cooked bean could be added.)


In large saucepan combine water, broth, chicken, and chili powder.
Bring to boil, reduce heat.
Cover and simmer 8 min. and until the chicken is cooked.
Add corn.  Simmer uncovered 5min more.
Stir in salsa, heat through.

Serve w/ chips and cheese on top.  Also, goes great with corn bread.  (Fix up a 15oz package of corn bread miz by stirring in a drained 4oz can of diced green chili  peppers before spreading in the pan.  Sprinkle paprika on it and bake as directed.  Serve with honey butter.)

Hawaiian pani popos

Dinner roll dough (either homemade or bought)

1 can coconut milk

3/4c sugar

Mix coconut milk and sugar.  Pour over rolls and bake in oven as directed.  Absolutely delicious!!! 

toharafood.blogspot.com

http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps23698_TH1194743D8A.jpg

Chicken Croissant Sandwich Filling

Boneless, skinless chicken breasts (estimate about 2 people= 1 breast)

Parboil chicken  in 2-3 inches of water 15-20min, flipping half way through.  In the water, along with the chicken add:
1 sliced green onion
2tsp garlic salt
1/4 c lemon juice

Drain the water out.  Allow chicken mixture to cool then shred chicken.

Then mix in:
2c grapes cut in half
Mayonaise to taste (start w/ 1/2c then add more if needed.)
1c. chopped celery
1c crushed pineapple, well drained
2-3 tsp lemon juice (or drained pineapple juice)
1-2 tsp garlic salt, to taste

Spread over croissants and voila!  Great for showers, parties, a lite summer dinner, etc.

www.chowmama.com/.../

Bacon Cheddar Muffins

8oz maple smoked backon, chopped & cooked
1 egg
2c Bisquick
3/4c shredded cheddar cheese (3oz)
3/4c milk
2TB butter, melted
1/4tsp chili powder

Heat oven 400'F.
Grease muffin tin or use muffin liners.
In medium bowl, beat egg slightly. 
Stir in remaining ingredients and bacon until just moistened.
Divide batter among cups.
Bake 16-19min or until golden brown.

Blackberry Cream Cheese

Picture from google images

My sweet sis-in-law calls this BLACKBERRY DREAM but its really nothing special...just something I made up on a whim to put out with some fruit and crackers. So easy, so yummy.

8 oz softened Neuftchal cheese (you can use cream cheese too)

2-3 tsp lemon juice

1/2 cup powdered sugar (less or more depending on how you like it to taste)

1/2 cup fresh blackberries (less or more depending on how you like it to taste)

Blend it all together until smooth and "dreamy"

Serve with crackers, on toast, to dip fruit in, whatever.

Enjoy!