Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Chicken Stuffed with Goat Cheese and Sundried Tomatoes « askGeorgie.com Tasty, easy, chicken recipes are like your favorite blue jeans. You can depend on them. They’re familiar. You come back to them again and again. Skinless, boneless chicken breast is a staple in many people’s refrigerators. But skinless chicken can also have a reputation for being… boring. I realize that few people want recipes that require thirty ingredients or half a day to make. 4 sundried tomato halves (not packed in oil)1 cup hot water2 ounces goat cheese (soft type)2 tablespoons chopped fresh basilFreshly ground black pepper2 (5-ounce) chicken breastsSaltCooking oil sprayPlace sun dried tomatoes in a small bowl, and cover with hot water. Makes 2 servings Per serving: 239 calories, 8 g total fat, 5 g saturated fat, 94 mg cholesterol, 2 g total carbohydrate, 0 g dietary fiber, 38 g protein, 278 mg sodium.
Rustic Roasted Chicken I hope you all are having a wonderful Thanksgiving! We came home a day early due to harsh weather, but had a really great time! Being home again after a relaxing vacation is always a bit tough. I need some transition time, I guess. Crispy roasted chicken, potatoes and vegetables have long been our all-time favorite food. Ingredients: 4 chicken legs (or a cut up fryer) 1 pound small potatoes 1 large carrot 4 big shallots 5 garlic cloves 1 bell pepper 4oz bacon 1/2 a cup white wine 1/2 a cup water 1 chicken bouillon cube 3 tbsp oil 1 tsp Lawry’s seasoned salt 1 tsp sweet paprika powder 1/4 tsp dried thyme fresh sage pepper Directions: Texel was wonderful! Now, let me drag myself away from our vacation photos for a second and move on to the food. Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and dried thyme. Place the chicken in a roasting tray. Peel the carrot and cut it in coarse pieces. Grab 4 or 5 shallots, peel them and cut them in half.
Baked Chicken Parmesan An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side. This recipe is from the archives which first made it's appearance back in 2009. We all love this dish in my home, it's perfect for a weeknight yet good enough to serve to company. Baked Chicken ParmesanGina's Weight Watcher RecipesServings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0Cholestr: 14 mg Ingredients: 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 83/4 cup seasoned breadcrumbs (I used whole wheat)1/4 cup grated Parmesan cheese2 tbsp butter, melted (or olive oil)3/4 cup reduced fat mozzarella cheese (I used Polly-o)1 cup marinara or Filetto di Pomodorocooking spray Directions: Preheat oven to 450°.
Double Broccoli Quinoa Recipe This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice meal and I hope you like it as much as I do. If you don't have quinoa, you can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work, barley, pearled barley, or even your favorite brown rice. I should mention that I do like this served with a bit of feta crumbled on top. 3 cups cooked quinoa* 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup sliced or slivered almonds, toasted 1/3 cup freshly grated Parmesan 2 big pinches salt 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/4 cup heavy cream Optional toppings: slivered basil, fire oil (optional)**, sliced avocado crumbled feta or goat cheese Heat the quinoa and set aside. Print Recipe
Mini Fruit Pies I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Chicken with Pesto Mushroom Cream Sauce The weather has cooled down quite a bit and it's put me in a comfort food mood. One comfort food I love is pasta. Who doesn't like pasta? All the various shapes, flavors, textures... and let's not forget the wonderful sauces to eat them with! Since I'm back in school this week, I don't have much time to whip up meals like I used to (not to mention a 3+ month old to cater to!). The sauce is a wonderful, creamy consistency and the mushrooms add a nice earthy depth of flavor. Chicken with Pesto Mushroom Cream Sauce recipe adapted from America's Test Kitchen 4 boneless, skinless chicken breasts (about 1 1/2 pounds) salt & pepper to taste 3 tablespoons vegetable oil 1-2 large portobello mushroom heads, sliced in bite sized pieces 6 garlic cloves, minced 1 cup heavy cream 1/2 cup low sodium chicken broth 1/4 cup prepared basil pesto (homemade or store bought) 2 tablespoons lemon juice Pat chicken dry with paper towels and season with salt and pepper.
Cajun Chicken Pasta Recipe There are so many good chicken pasta dishes out there but this recipe for Cajun chicken pasta is definitely one of the best! Cajun chicken pasta is Cajun seasoned chicken tossed with a cream sauce and linguini. The highlight of this recipe is the cream sauce, this well seasoned alfredo style sauce is nothing short of amazing. The good news is, you probably have a lot of the ingredients for this recipe on hand. I really enjoyed the sundried tomatoes, but they can be left out if you choose. Ingredients: 2 boneless skinless chicken breasts (cut into small strips) 4 ounces linguini (cooked all dente) 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green onion (thinly sliced) 2 cups heavy whipping cream 2 tablespoons sun-dried tomatoes (chopped) ¼ teaspoon salt ¼ teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder ¼ cup parmesan cheese Cooking Instructions:
CPK’s BBQ Chicken Pizza When I was in college, California Pizza Kitchen was the height of awesomeness for my friends and me. A vegetarian at the time, I loved their deliciously thin and creatively adorned pizzas more than life itself. CPK was one of my favorite things. In the years since leaving California, I’ve created occasional knockoffs of some of the CPK pizza varieties I remember, since there’s no CPK within at least 500 miles of the ranch—maybe even farther. Ahhh, Jeff. Long story. For today, enjoy this pizza! Here’s what you need for the pizza crust. This is simple stuff here, my darlings! To make the crust, sprinkle yeast over warm water and let it stand for a few minutes. Next, add the salt to the flour. And stir it around in the mixer for a few seconds. Next, with the mixer on low, drizzle in the olive oil. Stir it together till the olive oil is worked into the flour. Next, pour in the warm water/yeast mixture. Mix it together until the dough all comes together in a sticky mass. Pour it over the chicken…
Broccoli-Cheese Soup Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember. Never mind. Here’s how I make it! The Cast of Characters: Butter, chopped onion, flour, milk, half-and-half, broccoli, nutmeg (I have fresh, but any nutmeg is fine), cheese, and salt and pepper if you need it. Melt the butter in a pot and saute the onions until they’re beginning to turn translucent, about 3 minutes or so. (You’ll notice I am not providing you a photo of the onions sauteing in the butter. Sprinkle in the flour and stir it into the onions. (You’ll notice I am not providing you a photo of the flour being stirred into the onions. Okay, I’m back visually. Pour in the half-and-half too, because you’re naughty. Add in the nutmeg (makes the soup extra delicious!) And plenty of pepper. Whizzzzzzzzzzzz! Enjoy!
eatingwelllivingthin.wordpress.com Basil Chicken in Coconut Curry Sauce I happen to be a huge fan of curry. And I happen to be an even bigger fan of curry when combined with a coconut sauce. For evidence, look no further than here. So it came as no surprise to me or my family when I decided to try this coconut curry variation from a recent library checkout. The finished meal did not disappoint in the least. Basil Chicken in Coconut Curry Sauce Note: There have been mixed reviews on this recipe, but I continue to love it each time I make it. Ingredients 3 skinless, boneless chicken breast halves 2 teaspoons curry powder 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon chili powder 1 medium red onion, chopped 5 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor) 1 tablespoon olive oil 1 14-ounce can light coconut milk 1 tablespoon cornstarch 1 tablespoon dried basil 1 teaspoon grated fresh ginger 3 cups hot cooked rice Directions Cut chicken into 1-inch pieces.
Chicken Lettuce Wraps Chicken Lettuce Wraps Chicken lettuce wraps, I have had them in restaurants and have always wanted to make them. When I received a nice little package from the National Honey Board, I checked out their website and they have tons of great recipes. Many of them are very healthy recipes too. I printed out a few recipes and this one for chicken lettuce wraps using 2 tablespoons of honey stuck out to me. To say my husband loved this recipe is an understatement. We used both kinds of lettuce because we wanted to see which one would be the best…the answer is, we like them both! Chicken Lettuce Wraps Recipe Ingredients: 1 Tbsp walnut oil 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 2 Tbsp rice wine vinegar - I can never find this so I used rice vinegar 2 Tbsp soy sauce 2 Tbsp honey 1/4 tsp sesame oil 1 cup shredded carrots 1/3 cup sliced almonds 1 to 2 green onions, slice at an angle thinly salt & pepper to taste 12 leaves Boston Bibb or butter lettuce Directions: