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.
Spanakopita Bites Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. Spanakopita Bites recipe adapted from CBSrecipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Combine the remaining butter and oil and set aside until ready to use. Remove the phyllo dough from the package and stack up.
Falafels/Chickpea fritters « of spices and pisces A thought has been bugging me for a while, are we losing the balance? Losing balance to live a healthy yet happy life? Probably yes. As I write about food, I’ll keep it food related. After I came to this country (USA), it took me a while to adjust to the abundance and wastage and also the culture of fried chicken and humongous portions at restaurants. Now things are rapidly changing. Although I am nowhere close to my “ideal weight” (read model like), I do try to maintain a middle path. Recipe: As I didn’t grow up eating falafel, I have no secret family recipe. Ingredients: 1 pound (about 2 cups) dry chickpeas/garbanzo beans1 small onion, roughly chopped1/4 cup chopped fresh parsley3-5 cloves garlic (I prefer roasted)1” piece of fresh ginger, roughly chopped3-4 green chili peppers1 1/2 tbsp flour1 3/4 tsp salt2 tsp cumin1 tsp ground coriander1/4 tsp black pepper1/4 tsp cayenne pepperPinch of ground cardamomVegetable oil for frying (grapeseed, canola, and peanut oil work well) Like this:
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.
Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding Update: If you're interested, I've written an update on this technique here. What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: 1. 2. 3.
Crunchy Oven-Fried Cheese Ravioli Oh Monday… you look good. I’ve made no bones about it: growing up, pasta was just not my thing. Combined with my utter distaste for all tomato sauce, noodles never ever did it for me. My mom religiously made pasta every Thursday night (it’s still happening) and you could often find me up in my room hungry and throwing the tantrum of the century… every single week. Wish I grew out of that, but… I threw a massive tantrum last Sunday night when my husband refused to watch the Golden Globes with me and gossip about celebrities. Some things never change? Occasionally my mom would toss some gnocchi or ravioli into the mix to appease me, but I would still choose to pout and be generally bratty in that… adorable 13-year old way. While I’ve made a habit of baking some of my previously favorite fried foods (think chicken fingers, fish sticks and mashed potatoes), ravioli has never made the cut. Say what? Ideal for a night time snack attack. Ooooh I like this part. Like, really like this part.
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: What's Cookin' in Mama Jan's Kitchen?: Recipe for Easy Peasy Garlic Rolls (just like Palazzio's) {print this recipe} I went to a small college in Santa Barbara, California called Westmont College for my bachelor's degree. It was always a treat to go out for dinner, especially if it was at Palazzio's! Aaaahhhhhh, Palazzio's had these amazing garlic rolls. If only I could recreate Palazzio's recipe for garlic rolls... My husband and I are huge garlic fans... so unless you love garlic, you may want to cut the number of cloves in... oh, I don't know... half? source: modified from Real Simple prep time: 5 minutes cook time: 15 minutes total time: 20 minutes makes: 9-12 rolls INGREDIENTS 1lb. prepared pizza dough, thawed according to package* 8-12 cloves garlic, chopped 1/4 cup + 2 Tablespoons extra virgin olive oil 1 teaspoon dried parsley kosher salt, to taste Preheat oven to 425°F. * I bought an 11oz. package of premade pizza dough from Whole Foods and made 9 rolls out of the dough.
Recipe for Cheesy Bacon Bombs I was sitting around one day just thinking about how nice it would be to pop a hot, gooey, cheesy, bacon wrapped little dough puff into my mouth, yep, that’s what I was doing…sadly it’s true. Once that thought invaded my head, I knew that my life wouldn’t move forward until I got busy and made them a reality. So here we are! These succulent and decadent little one-biters are so good, so addictive and so downright dangerous that you will need a chaperone if you plan on being left alone with them. And then that chaperone will probably need a chaperone too! These little bites can cause bad, bad things to happen. About the Author Amy Erickson is the voice behind Oh, Bite It. Amy is one of our food bloggers for The Opener, an exclusive, invite-only contributor network that will bring the best food, culture, and innovation writing to the pages of Journey. Recipe