Green Chile and Pepper Jack Cheese Stuffed Chicken Breast
One of my husband’s favorite meals is my Green Chile Chicken so I had him in mind when I created this recipe. I stuffed some pepper jack cheese into some whole green chiles then stuffed it into a chicken breast. I seasoned it simply with sea salt, freshly cracked pepper, and garlic powder. The chicken turned out tender and juicy and the stuffing had a fantastic spicy flavor. My husband and I both really loved this chicken and it will be on our dinner table again in the future. 2 tsp olive oil2 chicken breasts2 whole canned green chiles3 slices of pepper jack cheese (2 for my husband & 1 for me)Sea salt and freshly cracked pepper, to tasteGarlic powder, to taste Preheat the oven to 400 degrees. Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat.
Hot Buttered Pretzels
So, of all the things that I have made and blogged about since The Curvy Carrot began (in July!), these…by far….are my most favorite treats yet. I’m a big sucker for pretzels-at football games, at the airport, from the freezer section of my local grocery store…..I’ll eat them anytime. I go back and forth over what my favorite topping is: sweet (cinnamon sugar butter)….tangy (a creamy Dijon mustard, perhaps?) So, let me tell you about these pretzels. And I absolutely LOVED the way they turned out. Hot Buttered Pretzels Servings: 8 Ingredients For the dough 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons regular instant yeast 7/8 to 1 cup warm water***I ended up using 1 cup because my dough was a little dry. For the topping 1/2 cup warm water 2 tablespoons baking soda coarse, kosher or pretzel salt 3 tablespoons unsalted butter, melted Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.Dip each pretzel in the baking soda wash and place them on the baking sheets.
Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil
I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe. 1 cup of low fat ricotta cheeseSmall handful of baby spinach, choppedSmall handful of grape tomatoes, diced (remove the seeds if possible)2 tbsp Parmesan cheese, grated1 tbsp fresh basil, chopped1 clove of garlic, mincedSea salt and freshly cracked pepper, to tasteDash of oregano2 chicken breastsItalian seasoned panko crumbs2 tsp olive oil Preheat the oven to 400 degrees. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.
Big Girls Small Kitchen » Quarter-Life Coaching: Sarah & Evan’s Perfect Crab Cakes
MENU: Perfect Mini Crab Cakes with Chipotle Mayo and Corn-Pepper Relish; Lobster Rolls on Brioche; Squash Slivers with Truffle Salt and Lemon; Coronas; Mark Bittman’s Tofu Chocolate Pudding (chili powder omitted) The first meal I ate with Sarah and Evan as an almost-couple was at Spitzer’s Corner, after we’d all been to hear Colson Whitehead read from Sag Harbor at McNally Jackson. When Evan was down for sharing the mac & cheese with Sarah, me, and Sarah’s friend Casey, Casey and I looked at each other: we knew he was a good egg. Though Phoebe and I would prefer to take full credit for Sarah’s ascent into cooking, we know we can’t. I don’t know if I’m right to do so, but I’d also like to consider Sarah’s cooking through the lens of one infamous email chain entitled “Dinner” and begun on August 19th, 2008. After committing a number of us to meat/veggies/carb/dessert contributions, she wrote: “Wine: Sarah (sorry, I love you), Sam, Jessy, Jocelyn, Sami, Jor.” **Recipe** Chipotle Mayo
Roasted Garlic and Tomato Soup Recipe
Main Ingredients: Garlic: 1 bulbTomato: 2 bigOlive oil: 2 tbspCayenne Pepper: 1/4 tspPaprika: 1 tspGround coriander: 2 tspDried thyme: 1/2 tspVegetable or chicken stock: 2 cupsParmesan cheese: 2 tbsp, gratedButter: 1/2 tbspOnion: 1 small, chopped SaltPepper Directions: 1. Preheat oven to 400 F. 2. 3. 4. 5. 6. 7. 8. 9. Published on February 24, 2009 Herbs & Spices in this Recipe: More Soups Recipes:
Crab and Avocado Dip on Tortilla Chips
The weather in Los Angeles has been unbelievable the last few weeks and it makes me want to be out by the pool all the time! These crab and avocado dipped tortilla chips, which were inspired by a recipe from the latest Curtis Stone Cookbook “Relaxed Cooking” are the perfect snack or appetizer on a warm day. Curtis’ recipe calls for a few variations that what I used… so this has been slightly adapted for my kitchen. 5 Tips from a Private Chef email series Get my latest recipes + my bonus 5 Tips From a Private Chef email series Gaby 3 Haas avocados3 Limes juiced1/4 cup basil chiffonadeJumbo crab meat use as much or little as you would likesalt and peppertortilla chips You will need 2 bowls for the assembly. How gorgeous do those look?
Italian Goulash
Italian Goulash I heard good news from my doctor today. The MRI results came back and I have nothing serious going on with my back (YEAH!). With a little hard work, exercise, and some help from the physical therapist and the chiropractor, I should be back to normal in no time. Unfortunately, my daughter now has the flu and the rest of us aren’t feeling well either – UGH! Originally Posted on January 25, 2010 My mom used to make goulash for us when we were kids and it was one of my favorite meals. Heat the olive oil in a small Dutch oven over medium heat. Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely.
In Praise of Leftovers | Fear-Not Salmon
I am slightly phobic about cooking fish. For one, I've just taken out a second mortgage to afford it. For another, I've had too many experiences overcooking it. We don't eat it as much as Dr. Oz says we should for both those reasons. This fillet we had for dinner is from Costco, so the whole big thing was only $8.00. One day at Costco (yes, I have an Executive Membership) I spotted Tom Douglas' salmon rub. Yancey was at Costco today (he's home! So Yancey was at Costco and called me to ask if he could pick up anything else. Fear-Not Salmon Turn oven to 450. For rub: Combine 1/4 c. brown sugar, 2 Tb. fresh or dried thyme, 2 Tb. smoked paprika,and 2 ts. salt.
Spinach Artichoke Dip Pasta
Did I ever tell you guys about that (one) time my kids ate spinach? Like, they looked at the plate of food with the green stuff in it. They sniffed around the plate for an offensive smell. They tentatively raised a forkful of the green stuff to their whine-hole. You guys, will never even believe what happened next. No, they didn’t puke. Of course, it didn’t hurt that the spinach was wrapped around pasta and coated with cheese. Yeah. Anyway, I turned my favorite dip into dinner which has always been a lifelong dream. Spinach Artichoke Dip, meet pasta and chicken (or not, if you want a meatless meal). Print Save Pasta tossed in a creamy cheese sauce, spinach, artichokes, and chicken. Yield: serves 6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: Directions: Bring a large pot of water to a boil. Don’t miss a post!
