Chinese Chicken & Broccoli

This Chicken & Broccoli recipe is one of my favorites!  Why order take-out when you can make it at home?  Trust me....this is better than any take-out you can get!  It is absolutely delicous and will be your go to when you are craving chinese!  Can sub thinly sliced beef if desired.  Just add 1 T soy sauce and a pinch more sugar to the marinade.  Yummmm!

Ingredients:

For the marinade:

- 1 tea fresh grated ginger

- 1 tea fresh grated garlic

- 1 tea rice wine vinegar

- 1 tea sugar

- pinch black pepper

- tiny splash sesame oil

- 1/2 lb. thinly sliced chicken breast

For the sauce:

- 1/4 c sherry

- 1/4 c oyster sauce

- 2 tea low sodium soy sauce

- 1 T sugar

- 1 tea hoisin

- 1 tea fish sauce

- 1 tea sesame oil

- 1 tea fresh ginger, grated

- 1 tea fresh garlic, grated

- 1/2 tea red pepper flakes

- 1/2 T cornstarch

For the veggies:

- 1 head fresh broccoli, chopped into florets

- 2 green onions, rough chopped

- 1/2 medium yellow onion, sliced into half moons

- 1/2 bell pepper (red, yellow, or orange) sliced

Directions:

1.  Marinate the chicken for 4-8 hours in the marinade.  Set out for 30 minutes prior to cooking, remove from marinade and shake off excess marinade.

2.  Cook chicken on medium-high skillet until slightly browned and marinade starts to caramelize (~5 minutes).  Add veggies and saute for ~ 5 minutes until veggies are slightly cooked but still have a bite.

3.  Combine all sauce ingredients in a small bowl and whisk together.  Add to meat and veggies and simmer over medium for ~ 5 minutes until sauce thickens, chicken is cooked and veggies are cooked but firm.

4.  Serve over white rice & garnish with sesame seeds, sriacha, cilantro.  

Spicy Kale & Cabbage Coleslaw

Summer is winding down but that is no reason to not enjoy a summer classic.  This is a twist on your traditional run of the mill coleslaw.  I have added kale and a hint of spicyness for something that is delicious!  You will never make your old coleslaw recipe again.  If you don't care for heat- take the seeds out of the jalapeño or leave it out.  It will still be crunchy and delicious!  For a fun twist, serve it on the outer leaves of the cabbage.  Serves 4.

Ingredients:

For the slaw:

- 1/2 head green cabbage, sliced very thin

- 4 cups chopped kale, rinsed and drained

- 2 medium carrots, peeled and shredded

- 1/3 c red onion, diced fine

- 1 jalapeño, minced

- 2 green onions, chopped

For the dressing:

- 1/2 c mayo

- 2 T red wine vinegar

- 2 T apple cider vinegar

- 2 T sugar

- 1 T water

- S&P

Directions:

1. Combine all slaw ingredients in a large bowl and mix.

2. Whisk dressing ingredients together until sugar has dissolved and dressing is smooth.  S&P to taste.

3. Pour dressing over slaw and mix until dressing has evenly coated the slaw.  Enjoy!

Shrimp Scampi Pizza

A mash up of two delicious things - Shrimp Scampi and Pizza!  What's not to love?!  This recipe takes the classic marinara and replaces it with a delicious Lemon Garlic Scampi Sauce.  Add shrimp, scallops, cheese and veggies and you have yourself one delicious pie!  As with any pizza - make it your own!  Add veggies you like and leave off the ones you are not so fond of!

Ingredients:

For the Lemon Garlic Scampi Sauce:

- 1/4 medium yellow onion, finely diced

- 1 T olive oil

- 3-4 garlic cloves, minced

- pinch red pepper flakes

- 1/2 tea flour

- 1/4 c white wine

- 2 T 1/2 and 1/2

- zest of 1/2 a lemon

- juice of 1/2 a lemon

- 1/2 tea sugar

- 1 T ricotta cheese

- S&P to taste

For the Pizza:

- 16 oz fresh pizza dough, homemade or store bought

- 1/2 lb fresh shrimp, peeled and devained with the tails removed

- 1/3 lb fresh bay scallops

- 1/4 c shredded mozzerella cheese

- 1/3 c fresh mushrooms, roughly chopped

- 1/4 medium yellow onion, sliced thin

- 1/2 bell pepper, sliced thin (any color works)

- 1 fresh jalapeno, diced

- 1/3 c frozen spinach, thawed and excess liquid drained

- 1/4 crumbled feta cheese

- 1/4 fresh grated parmesan cheese

- 1/2 T olive oil, to drizzle

- 1 T fresh chopped parsley

- 8-10 fresh chopped basil leaves, for garnish

Directions:

For the Lemon Garlice Scampi Sauce:

1.  In a medium saute pan, heat olive oil over medium heat and add onions.  Saute for ~5 minutes until translucent and starting to brown.  Add garlic and red pepper flakes and saute for an additional 2 minutes, stirring frequently.

2.  Stir in flour and cook for ~2 minutes (mixture should be fairly dry.  Deglaze pan with white wine and scrape the bits left on the bottom of the pan.  Add 1/2 and 1/2, lemon zest, lemon juice, sugar, and ricotta.  Salt and Pepper to taste.

3.  Remove from heat and let cool completely.  Stick in fridge if necessary.  The finished product will be thick.

For the Pizza:

1.  Preheat the oven to 500° F and place pizza stone in oven when starting the preheating process.  Using a rolling pin dusted with flour, roll out fresh pizza dough to desired thickness, adding flour if needed (we roll to ~ 1/4" thick or ~16" diameter dough).  You will need ~1 T flour total.

2.  Smear cooled Lemon Garlic Scampi Sauce over the pizza dough, leaving ~1" around the outer dough unsauced.  

3.  Sprinkle mozzerella cheese over pizza.  Evenly distribute mushrooms, onion, jalapeno, bell pepper and spinach.  Add the shrimp and scallops evenly across the pizza.  Sprinkle the feta cheese, parmesan cheese, parsley and drizzle the olive oil over the pizza.  S&P.

4.  Bake the pizza at 500° F on the pizza stone for 12-14 minutes until cheese is melted and crust is browned on the bottom.  Let rest for 5 minutes prior to slicing and serving.  Garnish with fresh basil.

Sweet Potato Mac 'n Cheese

This recipe combines two great comfort foods: Sweet Potatoes and Macaroni and Cheese!  I know it sounds a little crazy, but trust me on this one!  If you have a picky eater at home, this is a great way to add something ridiculously healthy (sweet potato) into something that everyone loves (mac 'n cheese).  Adding the sweet potato allows you to use less cheese while adding tons of flavor and nutrients.  I use whole grain pasta, fat free 1/2 and 1/2, no butter and you would NEVER know it!  However, feel free to use regular pasta and regular 1/2 and 1/2 if thats what you have on hand.  Add cooked diced or shredded chicken, browned italian sausage or ground beef or a bit of bacon to make this a one dish meal!  Great as a side or a main dish.  Give this one a try - its good for you!

Ingredients:

- 1 large sweet potato, peeled and cut into 1" cubes

- 2 cups whole wheat pasta, I used rotini

- 1/2 medium yellow onion, diced

- 2-3 cloves garlic, minced

- 1 1/2 T olive oil

- 1 1/2 T flour

- 2/3 c chicken stock

- 1/2 c half and half, I use fat-free 

- 1/4 tea cayenne pepper

- 1/4 tea nutmeg

- 1 T dijon mustard

- 1/2 tea sugar

- 4 oz shredded cheese of your choice (cheddar or something similar works best)

- S&P to taste

For the Topping:

- 1/4 cup panko bread crumbs

- 1/4 shredded parmesan cheese

- 1 tea olive oil

- small pinch S&P

Directions:

1.  Preheat the oven to 400° F.  Lightly coat an 8x8 baking dish with cooking spray or olive oil.

2.  In a medium saucepan, place the cubed sweet potato and fill with water until ~1" over the potato. Cook on the stove over medium-high heat until sweet potato is fork tender, ~10 minutes after it starts to boil.  

3.  Remove sweet potato from boiling water and place into a bowl.  With the back of a fork or a potato masher, mash the sweet potato until well mashed and almost smooth.

4.  In the pan you used to cook the sweet potato, cook the pasta for 2 minutes less than the box instructions (you will probably have to add water and bring to a boil before adding pasta).  Drain pasta and rinse with cold water, reserving 1/4 c. pasta water.  Set both the pasta and pasta water to the side.

5.  While the pasta is cooking, in a large saucepan, heat olive oil over medium heat.  Add the onion and saute until onion is tender and translucent, ~5 mins.  Stir in the garlic and saute for an additional 2-3 minutes.  

6.  Whisk in flour and cook for 2-3 minutes, whisking frequently.  The mixture will look very dry but its supposed to.  Gradually whisk in chicken stock, 1/2 and 1/2 and water, constantly whisking.  Bring this mixture to a simmer and cook until sauce thickens, ~5 minutes.

7.  Stir in the cayenne pepper, nutmeg, mustard sugar and mashed sweet potato and whisk until well combined.  Add in the cheese and whisk until cheese is melted and mix thoroughly.

8.  Add in the cooked pasta and pasta water and stir until evenly coated in sauce.  Pour mixture into greased baking dish.

9.  In a small bowl, combine all topping ingredients and mix until olive oil is evenly distributed.  Sprinkle mixture evenly over Mac 'n Cheese.

10.  Bake uncovered for 20-25 minutes until Mac 'n Cheese is bubbling and topping is slightly browned.  If the topping starts to get too brown, cover dish with aluminum foil and continue baking.  Let sit for 10-15 minutes prior to serving.

Easy Chicken Enchiladas

These Chicken Enchilada are so easy!  They use our Crockpot Mexican Chicken and a couple other ingredients for some deliciousness that people will think you slaved over all day long!  Little do they know that the chicken was effortless and you only had to assemble and bake for a short period of time!  This recipe is a great weeknight meal.  The extra enchiladas freeze well baked or unbaked.

Ingredients:

- 1 lb Crockpot Mexican Chicken, warm or room temp (see recipe on our blog)

- 10-12  6" flour or corn tortillas (I prefer flour)

- 1.5 c Enchilada Sauce warm or room temp (see recipe on our blog or use store bought)

- 1-1.5 c shredded cheese, depending on how cheesy you prefer  (cheddar, mexican blend, monterey or any similar blend will work)   
- For garnish: chopped cilantro, queso fresco and sour cream

Directions:

1.  Preheat oven to 350° F.  In a 9x13 pan, spread 1/2 c of enchilada sauce evenly on the bottom of the pan.

2.  Using room temperature tortillas, place ~1/4 c of the chicken mixture onto the lower 1/3 of each tortilla.  Roll each tortilla tightly and place into the 9x13 pan.  

3.  Spread the remaining enchilada sauce over the enchiladas and spread evenly.  Top with cheese.

4.  Bake for 25-30 minutes until sauce is bubbling slightly and cheese becomes golden brown.  Let sit for 5-10 minutes prior to serving.  Garnish with cilantro, queso fresco and sour cream if desired.

Mexican Crockpot Chicken

This Mexican Crockpot Chicken is so easy and the most versatile thing on the blog to date!  This easy Mexican Chicken can be used as tacos, enchiladas, nachos, on salads, in burritos, by itself...you get the point!  When I serve it by itself or in a tortilla, I like to add corn, black beans and a little sour cream and it is delicious!  (See serving suggestions below).  The possibilities are truely endless with this one.  It also freezes well so make a big batch and freeze the extras and the next time you need Mexican Chicken, Voila!

Ingredients:

-  2 large whole chicken breasts (approx. 1 lb total), rib meat trimmed (fresh or frozen)

-  1 medium yellow onion, diced

-  1 c. of your favorite salsa (I use Hot Picante)

-  1/4 c. water

-  1 T tomato paste (put the remainder of the can in a freezer bag and freeze for the next time)

-  1 jalapeño, minced (optional, take seeds out to reduce hotness if desired) 

-  1 chipotle in adobo, chopped fine 

-  1 T adobo sauce from chipotles in adobo can

-  1 tea chili powder

-  1 tea cumin

-  2 tea brown sugar

-  S&P to taste

Directions:

1.  In a crockpot, mix onion, salsa, water, tomato paste, jalapeño, chiplotles, adobo sauce, chili powder, cumin, brown sugar and stir until mixed.

2.  Add chicken breasts and stir until chicken is coated with sauce.

3.  Cook on low for 5-7 hours or on high for 3-5 (a bit longer if using frozen breasts).

4.  Shred chicken using two forks and mix shredded chicken with sauce and let cook in crockpot for an additional 30-45 minutes.

Serving Suggestions:

     - Add a drained can of corn and a rinsed and drained can of black beans during the last hour and serve à la carte, in a tortilla or on a salad.  

     - Use the chicken in enchiladas, tacos, sanchos, burritos, nachos, chimichangas...you get the point!

     - I sometimes just even use the chicken as a dip and eat it with tortilla chips...yummy!

{Picture Coming Soon!}

Quick Enchilada Sauce

This recipe is for an easy Enchilada Sauce if you don't have any on hand or want to make it from scratch!  Super simple and delicious.  Leftovers of this sauce freeze well.

Ingredients:

- 1 15oz can tomato sauce

- 1/4 c. water

- 1 T cumin

- 1.5 T chili powder

- 1/2 tea oregano

- 1 T sugar

- 1 chipotle in adobo sauce, diced fine

- 1 tea onion powder

- 1 tea garlic powder

- S&P to taste

Directions:

1. Mix all ingredients in a medium saucepan on medium and bring to a small boil.

2. Reduce heat to low and simmer for 10-15 minutes.  If you need simmer for longer and the sauce gets too think, add 1-2 T of water at a time to thin sauce.

3.  Use sauce in your favorite enchilada recipe!

Taco Soup

Here is a recipe for a healthy and delicious Taco Soup!  Mexican is always a hit in our house and this was no exception!  It is all the flavors you love in a taco, just in a hearty soup.  I love soups because they are delicious but they are also easy, one-pot meals and don't require a whole lot of attention!  I also love that most soup recipes (including this one) are flexible enough to cook in a crockpot if desired instead of on the stovetop.  A great tip:  Any time you make soup, make extra and freeze the leftovers.  These will come in handy for a quick lunch or dinner on those days you don't have the time or energy to cook!

Ingredients:

- 1/2 lb. ground turkey (can use chicken or beef if desired)

- 2 T olive oil

- 1 medium yellow onion, diced

- 1 jalapeño, finely diced (remove seeds if sensitive to spice)

-  3 cloves garlic, minced

- 1 chipotle in adobo, finely diced

- 1 can diced tomatoes

- 1 can tomato soup

- 1 T chili powder

- 1 T cumin

- 1/2 tea paprika

- 1 T sugar

- 1/8 tea cinnamon

- 1 bay leaf

- 2 c. chicken stock

- 2 c. water

- 2 chicken bouillon cubes

- 1 can black beans

- 1 can corn, drained

- S&P to taste

- For garnish: sour cream, chopped cilanto, cheddar cheese, tortilla strips or chips

Directions:

1.  In a dutch oven or stockpot, heat olive oil over medium high heat, add ground turkey and cook until browned.

2.  Add onion and jalapeño and cook for ~5 minutes until onions have softened slightly.  Next add in garlic, chipotle, chili powder, cumin, paprika, cinnamon and cook for an additional 2-3 minutes, stirring frequently.

3.  Add the tomatoes, tomato soup, sugar, water, stock, bay leaf, and bouillon cubes and stir together until mixed well.  Simmer over medium for 45 minutes to an hour.  Mix in corn and black beans the last 5-10 minutes.  Salt and Pepper to taste.

Serve with sour cream, cilantro, grated cheddar cheese and tortilla strips or chips.  Enjoy!

Cheesy Tomato Basil Chicken

Cheesy Tomato Basil Chicken is a delicious twist on Chicken Parmesan.  Cheesy stuffed chicken, lightly pan fried and topped with a yummy tomato sauce, more cheese and fresh basil.  This has quickly become a favorite in our house!  This recipe serves four but it is easy to half for two people or multiply for company or a larger family.  Serve with garlic bread, a Caesar salad or steamed veggies.  

Ingredients:

For the chicken:

- 2 large chicken breasts (~8 oz. each)

- 1/4 c all purpose flour

- 1/2 T italian seasoning 

- S&P

- 2-3 T olive oil

- fresh chopped basil for garnishing (4-5 leaves)

For the filling:

- 1/2 c grated mozzarella cheese

- 1/2 c ricotta cheese

- 1/2 c feta cheese, crumbled

- 1 T olive oil

- pinch red pepper flakes

- S&P

For the tomato sauce:

- 2 cans petite diced tomatoes

- 1 cup halved cherry tomatoes

- 1/3 c tomato paste

- 1 medium yellow onion, diced

- 3-4 cloves garlic, minced

- 2 T olive oil

- 2-3 T sugar

- 1 T italian seasoning

- 6-8 fresh basil leaves, chopped

- pinch red pepper flakes

- S&P 

Directions:

1.  Preheat the oven to 400 F.  For the tomato sauce: In a medium saucepan, heat the olive oil over medium heat and add onions. Saute for 5-7 minutes until onions have softened and are becoming translucent.  Add the garlic, italian seasoning and red pepper flakes and saute for an addition 5 minutes.  To the saucepan, add the canned tomatoes, cherry tomatoes, tomato paste and sugar.  Heat until the sauce starts to bubble.  Reduce heat to low and let simmer for at least 30 minutes, stirring occasionally.  S&P to taste.

2.  For the filling: In a small mixing bowl, add all filling ingredients and stir until evenly combined.  The mixture will be thick.

3.  For the chicken:  In a shallow bowl, mix the flour, S&P and italian seasoing together until evenly combined.  

4.  Cut a 1-1.5" slit into the thickest end of the chicken breast.  Insert a paring knife into the slit to start a pocket for the stuffing.  Very carefully with the knife or your finger continue to create the pocket, making sure not to cut through the chicken breast.  Repeat this process for each of the chicken breasts.  Stuff 1/3 of the stuffing mixture into each chicken breast.  Use a toothpick or two to close up each of the stuffing holes.

5.  Lightly coat each of the chicken breasts in the flour mixture and shake off excess flour.  In a medium to large skillet (oven proof), heat the remaining olive oil over medium high heat.  Place the chicken in the pan and cook for ~5 minutes per side, until golden brown.

6.  Top the chicken with the tomato sauce and sprinkle with remaining cheese mixture.  Bake in the oven for 15-20 minutes until the chicken is cooked through.  Remove pan from oven and let cook for ~5 minutes.  Remove chicken from pan and slice into 1" thick pieces.  When serving, top with tomato sauce that is in the baking pan (some will be left in the pan from when you pull the chicken out) and garnish with fresh basil.  

Cheesy Tomato Basil Chicken ready to eat!

Hot and Cheesy out of the oven

                                              

Panko Baked Jalapeño Poppers with Bacon

This comes as no surprise to anyone who has read our blog, but I do love Jalapeño Poppers!   Spicy, cheesy, crunchy and creamy all at the same time! Whats not to love?!  This time of year, we have a garden full of fresh homegrown jalapeños, so tonight I decided to make some Jalapeño Poppers!  This recipe is baked instead of fried but still has all the delciousness you expect!  

Ingredients:

- 12 fresh jalapeños, halved with ribs and seeds removed (a spoon works great for this)

- 1 T olive oil

For the filling:

- 4 oz. cream cheese, room temperature

- 1/3 c grated cheddar cheese (I love extra sharp cheddar but use any hard cheese you have)

- 1/4 c grated mozzerella 

- 2 T ricotta cheese

- 1 glove garlic, minced

- 2 tea honey

- 2 tea Louisiana hot sauce

- 1/2 tea half & half

- 2 tea adobo (I take it from a can of chipotles in adobo)

- 1 green onion, finely chopped

- S&P to taste

For the topping:

- 1/4 c panko bread crumbs

- 1/2 T olive oil

- 2 pieces cooked bacon, crumbled

- S&P

Directions:

1.  Preheat oven to 400° F.  On a large baking sheet lined with aluminum foil, toss the jalapeño halves and olive oil until coated.  Lay the jalapeños on the baking sheet, open side up and evenly spaced.

2.  In a medium mixing bowl, combine all ingredients for the filling and stir until well mixed.

3.  Using a spatula, place all of the filling in a sandwich size ziploc bag and seal.  Snip one of the two bottom corners off to make ~1/2" hole.  Using the ziploc bag as a piping bag, squeeze ~1T of filling into the cavity of each jalapeño halve.  *If you do not want to use the piping method, just spoon the same amount of filling in each halve without using the ziploc bag.

4.  In a small mixing bowl, combine all the topping ingredients and mix until oil and bacon are evenly distributed. 

5.  Using your hands, top each jalapeño with a pinch or two of the topping mixture (~1 tea).  You may have to press down a little bit to get it to stick.  

6.  Bake the jalapeño poppers at 400° F for 12-15 minutes until filling is bubbly and panko is browned. Let cool for ~5 minutes prior to serving.

Finished Jalapeño Poppers

Finished Jalapeño Poppers

Ready for the oven!

Pork Siu Mai (Dumplings) with a Sweet & Spicy Dipping Sauce

Pork Dumplings are always my favorite appetizer to get when we go out for Asian food!  We have also made them at home on numerous occasions, always challenging ourselves to make our own dough.  This recipe uses store bought egg roll wrappers which I actually love!  It was quicker and easier than making our own and it is hard to get homemade dough that thin.  I'm am all for the timesaver!  These dumplings are delicious as an entrée or appetizer on your "Homemade Takeout Nights" but impressive enough to entertain with.  Serve them with our homemade Sweet & Spicy Sauce!  A great side dish to this recipe is Egg Drop Soup or steamed Edamame.  Serves 2 as an entrée or 4-5 as an appetizer.

Ingredients

For the Dumplings:

- 1/2 lb. lean ground pork

- 1 egg white or 1.5 T eggbeaters

- 1 tea sesame oil

- 1/2 tea cornstarch

- 1/4 c bell pepper (any color), diced to ~1/4"

- 1 medium carrot, diced to ~1/4"

- 1/4 c frozen peas, thawed

- 1/4 c corn (canned {drained} or frozen {thawed}) 

- 1/4 c broccoli, chopped to ~1/4"

- 1 T fresh ginger, grated or minced

- 2 garlic cloves, grated or minced

- 1-2 T sriracha (depending on how spicy you prefer)

- pinch red pepper flakes

- 1 T soy sauce

- S&P

- 2 T oil

- 1/2 - 1 c water

- 4 egg roll wrappers, each cut into 1/4 (squares)

For the Dipping Sauce:

- 1/3 c. hoisin

- 1 T honey

- 1.5 T soy sauce

- 1-2 T sriracha (depending on how spicy you prefer)

- 1/2 tea sesame oil

- 1/2 T sesame seeds

- 1 green onion, chopped

- 1 T water

Directions:

(For the Dumplings)

1.  In a medium bowl, combine the egg white, sesame oil and cornstarch.  Whisk together until frothy (you will see tiny air bubbles).

2.  Add in the bell pepper, carrot, peas, corn, broccoli, pork, ginger, garlic, sriracha, soy sauce and red pepper flakes.  Stir until combined.

3.  Put 1/2 of the mixture into a food processor and blend until it forms a chunky paste.  Return the mixture to the mixing bowl and mix until evely combined.

4.  Spoon ~1 T of the mixture onto the center of each egg roll wrapper (I like to use my 1 T cookie scoop to ensure uniformity).  With a little dab of water on your index finger, rub the outside edges of the egg roll wrapper to moisten them (this will help them to stick together).  Gather and pinch the sides of each egg roll wrapper, leaving the filling exposed on top.

5.  In a large non-stick pan, heat 1-2 T oil over medium high heat (you want a very thin layer coating the pan).  Add the dumplings, open side up, to the pan.  If the first one does not start to sizzle after a few seconds, remove it from the heat and let the oil heat a little longer.  Brown the bottoms of the dumplings until golden brown, 3-5 minutes.  

6.  Add 1/2 c water to the bottom of the pan and cover.  Reduce the heat to medium-low.  Steam the dumplings for 8-10 minutes until the pork is cooked.  Check the pan every few minutes to ensure that all the water has not evaporated.  If it is getting low, add 1/4 c water to the bottom of the pan and repeat as necessary.  

7.  Remove dumplings from pan and let cool for a few minutes prior to serving.

(For the Sauce)

1. Mix together all ingredients and stir until combined.   

Serve the dumplings with the sauce on the side or drizzled over the top.  Chopsticks, fork or fingers all welcome!

Finished Pork Siu Mai

Finished Siu Mai w/ Sweet & Spicy Dipping Sauce

Ready to go in the pan

Sizzling away

Sweet & Spicy dipping sauce

Mediterranean Stuffed Chicken Breasts

These Mediterranean Stuffed Chicken Breasts are elegant enough for entertaining but simple enough for a weeknight meal.  You can even stuff the chicken breasts the night before and let them refrigerate overnight.  This recipe packs flavorful and bold ingredients in a Mediterranean twist on a stuffed chicken breast.  Serves well with quinoa, couscous, wild rice or a salad.  For a different spin on the recipe add or substitute roasted red peppers, artichokes, black olives or any combo that you like.  Serves 4.

Ingredients:

- 4 boneless skinless chicken breasts (approx. 6 oz. each)

- 1/4 c. sundried tomatoes, chopped or julienned (I buy the jarred kind in olive oil)

- 1/4 c. crumbled feta cheese

- 1/2 c. mushrooms, chopped

- 1/3 c. chopped fresh basil (approx. 8-10 leaves)

- 2 green onions, chopped

- 3 1/2 T olive oil (2 1/2 for stuffing mixture, remainder to drizzle chicken)

- pinch red pepper flakes

- S&P

Directions:

1.  In a medium mixing bowl, combine the sundried tomatoes, feta cheese, mushrooms, basil, green onions, olive oil, red pepper flakes and stir.  Salt & Pepper to taste.

2.  Cut a 1-1.5" slit into the thickest end of the chicken breast.  Insert a paring knife into the slit to start a pocket for the stuffing.  Very carefully with the knife or your finger continue to create the pocket, making sure not to cut through the chicken breast.  Repeat this process for each of the chicken breasts.

3.  Stuff 1/4 of the stuffing mixture into each chicken breast.  Use a toothpick or two to close up each of the stuffing holes.

4.  Rub the outside of each chicken breast with a drizzle of olive oil, salt and pepper.

5.  Grill over medium heat until chicken is cooked through, flipping halfway through (approx. 8-10 minutes per side)  Let chicken rest for 5-10 minutes and slice prior to serving.

                                                                      Sliced and ready to eat

Stuffing Mixture

Baked Zucchini Crisps

Baked Zucchini Crisps are a different and delicious way to use up all that zucchini you have growing in your garden this summer.  Or if you are trying to get the kids (or the hubby) to eat more veggies - this will do the trick!  Serves 4-6.

Ingredients:

- 4 medium zucchini, sliced to ~1/2" slices

- 1 1/4 c. panko

- 2 extra large egg, whisked

- 1/3 c. parmesan cheese

- 1/4 tea cayenne (optional)

- 1/2 tea garlic powder

- 1 tea parsley 

- 1/2 c. flour

- 2 T olive oil

- Salt & Pepper

Directions:

1.  Preheat oven to 400°F.  Line two 9x13 baking sheets with foil and place cooling rack on top of each.

2.  Set up three traditional breading bowls.  In bowl one, flour seasoned with salt and pepper.  In bowl two, the whisked eggs.  In bowl three, the panko, parmesan, cayenne, garlic powder, parsley, olive oil and salt and pepper.

2.  Dip one zucchini slice in the flour bowl.  Coat and shake off excess flour.  Next dip the slice in the egg mixture.  Coat and move to the panko mixture.  Coat evenly and move to cookie sheet/cooling rack.

3.  Repeat this process with each zucchini slice until finished.

4.  Bake for 20-25 minutes until zucchini are golden brown.  

5.  Let rest for 5 minutes prior to serving.  Enjoy!

                                                                               Finished Zucchini Crisps

        

                                                                             Ready for the oven

        

                                                                              Ready for the oven

Southwestern Panzanella

This recipe is a variation of a classic Tuscan salad that is made with bread and tomatoes.  We were making Mexican Spiced Grilled Chicken so I decided to make a few changes to the recipe to make it more Southwestern.  Here it goes:

Ingredients:

For the Bread:

- 4-5 c. French or Italian bread, slice into 1" squares

- 3 T olive oil

- 1/4 tea cayenne pepper

- Salt & Pepper

For the Veggies:

- 1 carton cherry tomatoes, halved

- 1 red bell pepper, 1" diced

- 1 yellow bell pepper, 1" diced

- 1 medium cucumber, peeled and 1/2" diced

- 1/2 c. corn

- 1/2 c. black beans, rinsed and drained

- 1/2 c. red onion, diced

- 2 T cilantro, chopped

For the Dressing:

- 1/2 c. olive oil

- 1/3 c. apple cider vinegar

- 2 T dijon mustard

- 1 1/2 T sugar

- Salt & Pepper to taste

Directions:

1.  Preheat oven to 350°F.  Toss the bread, olive oil, S&P and cayenne pepper together and place onto a baking sheet.  Bake for 10-12 minutes until golden brown, stirring every few minutes.  Remove from oven and let cool.

2.  In a large mixing bowl, combine veggies and bread together.

3.  Whisk all dressing ingredients together and add to veggie and bread mixture.  Toss together and Salt & Pepper to taste.  

4.  Let sit for 10-15 minutes prior to serving to let flavors soak in.  Enjoy!

       

                                                                            Finished Panzanella

        

                                                                          Golden Brown Bread

Roman Style Chicken

Our Roman Style Chicken is a delicious spin on classic and familiar Italian flavors.  This dish goes great served with a variety of things - crusty bread, pasta, white rice or even just by itself.  For an easy twist, brown the chicken and then place the chicken and all ingredients into a crockpot and cook on low for 6-8 hours.  Serves 4-6.

Ingredients:

- 1 whole chicken cut into 8 pieces, bone-in skin-on (or use any mix of pieces you like)

- 2 cans diced tomatoes

- 1 carton cherry tomatoes

- 1 large yellow onion, large diced

- 1 yellow bell pepper, sliced

- 1 red bell pepper, sliced

- 5 cloves garlic, minced

- 2 cans garbanzo beans

- 1/4 c. sundried tomatoes

- 1 can tomato paste

- 2 1/2 c. chicken stock

- 1 c. dry white wine

- Pinch red pepper flakes

- 1 tea. oregano

- 2 bay leaves

- 1/3 c. sugar

- 3 T olive oil

- Salt & Pepper

Directions:

1.  Preheat oven to 350°F.  In a dutch oven over medium high heat on the stove, drizzle 3 T olive oil.  Once heated, add chicken pieces and brown for 5 mins. per side (10 total).  Remove chicken and set aside.  Drain fat from pot, leaving ~2-3T in the pot to sauté veggies. 

2.  Add onion, cherry tomatoes, bell peppers, garbanzo beans and sauté for ~5 minutes.  Add garlic and sundried tomatoes and cook for an additional 2-3 minutes until garlic softens.

3.  Add wine and simmer for 5 minutes.  Add chicken stock, tomato paste, seasoning and sugar.  Stir together

4.  Add chicken pieces back into dutch oven.

5.  Bake uncovered at 350°F for 30-45 minutes until chicken is cooked through and liquid has reduced and thickened.

6.  Let stand for ~10 minutes and remove skin prior to serving.  If serving over pasta or rice, feel free to cut chicken off bone.

        

Chicken Jalapeño Popper Casserole

Do you or your family love Jalapeño Poppers?!  I sure do!  This dish is a great way to get all that crunchy, cheesy and spicy flavors into a complete meal! As with all of my recipes, feel free to substitute things that fit your liking or what you have on hand (i.e. fat free cream cheese instead of full fat or extra jalapeños if you like spice).  The best recipes are the ones that you tailor to make your own!  Steamed broccoli or a garden salad would make a great side dish to this recipe if you want to stretch the casserole out a bit more.  And like with most casseroles, this dish freezes great before and after cooking! Serves 4.

Ingredients:

- 4 boneless skinless chicken breasts

- For the sauce:

- 6 slices bacon (or turkey bacon)

- 1 medium yellow onion, diced

- 4 jalapeños, diced (remove the seeds if sensitive to spice or use less jalapeño)

- 2-3 cloves garlic, minced

- 1-2 T olive oil, if using turkey bacon

- 8 oz. cream cheese (full fat, reduced fat or fat free)

- 1/2 c. plain greek yogurt (or mayonnaise)

- 1 c. shredded cheddar cheese (I prefer extra sharp cheddar)

- 1/2 c. shredded parmesan cheese
- 1-2 T Crystal's or Frank's hot sauce (optional but adds a nice tang)

- 1/2 c. 1/2 and 1/2 (can sub milk, cream with a bit of water or chicken stock)

- S&P

- For the topping:

- 1/3 c. Ritz crackers, crumbled 

- 1/3 c. Panko bread crumbs (can use all cracker if you don't have Panko)

- 1/4 c. shredded parmesan cheese

- 2-3 T olive oil

Directions:

Preheat oven to 350 degrees Fahrenheit.  In a medium saucepan, boil chicken breasts until cooked through.  Once cooked remove and set aside.  After the chicken cools slightly, dice chicken.

While chicken breasts are cooking, cook bacon strips in a medium sauté pan until crispy.  Remove bacon from pan and set aside (pat excess grease off with paper towels).  In the same sauté pan, over medium heat, add the onions and cook until translucent, 6-8 minutes (if using turkey bacon, add 1-2 T olive oil to the pan).  Add the jalapeño and garlic to the onions and cook for an additional 3-5 minutes, until the jalapeño softens.

Place the cooked onion, jalapeño and garlic mixture into a medium mixing bowl.  Add the cream cheese, yogurt (or mayo), cheddar cheese, parmesan cheese and 1/2 & 1/2 and stir together until combined.  S&P to taste.

In a separate mixing bowl combine the crackers, Panko bread crumbs, cheese and olive oil and stir until mixed together and olive oil is distributed.

In a greased 9x9 glass baking dish, layer the diced chicken on the bottom.  Next, layer the sauce over the chicken, spreading evenly.  Sprinkle the topping over the sauce.

Cover with foil and bake at 350 degrees Fahrenheit for 20-25 minutes until warmed through and slightly bubbly.  Remove foil and bake for an additional 10-15 minutes or until topping is golden brown.

Let rest for 5-10 minutes prior to serving.  Enjoy!

Served and ready to eat! Yum!

The casserole, straight from the oven

Veggie Stuffed Zucchini Boats

What a great and different way to cook with zucchini!  These zucchini boats are stuffed with a lot of great veggies and topped with a golden panko parmesan crust!  If you are craving pizza but not craving the calories, give these a try! They seriously taste like pizza! They work great as a side dish or you can add ground chicken or pork sausage to it and make it a delicious entree!  We will be making these a lot this summer when the zucchini in our garden grows.  This recipe serves 4 as a side dish.

Ingredients:

• 2 medium zucchini (6-8" in length)
• 1/2 c mushrooms, rough chopped
• 6-10 cherry tomatoes, halved or quartered (depending on size)
• 1/4 c jarred artichokes, rough chopped
• 1/2 small yellow onion, medium diced
• 3-4 cloves garlic, minced
• 3 T olive oil
• 1 T fresh jalapeño, finely diced (optional)
• 1/2 tea red pepper flakes
• 1/2 tea dried parsley
• 1/2 tea italian seasoning
• 6 fresh basil leaves (4 chopped, 2 ribboned)
• 1/4 c panko bread crumbs
• 1/4 c parmesan cheese
• 1 T olive oil
• S&P

Directions:

- Preheat oven to 400 degrees fahrenheit

- Cut zucchini in half lengthwise and scoop out pulp and seeds using a spoon.  Leave some of the meat in the zucchini (~1/4").  Reserve the zucchini pulp and chop roughly.  Set aside.

- In a medium saute pan, add 2 T of the olive oil over medium heat.  Saute the mushrooms, tomatoes, onion, and jalapeño for 5 minutes.

- Add the garlic, zucchini, artichokes, red pepper flakes, parsley and italian seasonings and saute for another 2-3 minutes. 

- Add 3 of the chopped basil leaves to the saute pan and remove from the heat.  Let cool for 5-10 minutes.  

- In the meantime, in a small mixing bowl, combine the panko bread crumbs, parmesan cheese, 1 T olive oil, 1 chopped basil leaf and 1/2 tea pepper and stir until olive oil is evenly distributed throughout cheese and panko.  Add 2 T of this mixture to the veggies and stir.

- In a small baking dish , place zucchini boats and drizzle with olive oil, salt and pepper.

- Spoon veggie mixture into zucchini boats.

- Top veggie boats with panko parmesan mixture.

- Cover with foil and bake for ~18-20 minutes.

- Remove foil and bake for another 5 minutes until panko parmesan mixture is golden brown and crispy.

- Let sit for 5 minutes and garnish with extra basil before serving.

Finished Veggie Stuffed  Zucchini Boats

Zucchini Boats ready to be baked!