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.