Apple and Cheddar Stuffed Chicken Breast

I looked in the fridge and saw left over diced apples and cheese curds and thought, ok I can make this work for dinner tonight!  What a yummy, simple dinner it turned out to be!

2 chicken breasts, pounded thin
1 cup cheese curds; chopped
1 cup apple; diced
salt
pepper
1/2 cup balsamic vinegar 
toothpicks
olive oil

Preheat oven to 375.

In a cast iron skillet, saute apples for a couple minutes then add balsamic vinegar and reduce until its a glaze .  In a bowl add cheese curds and diced sauteed apples and balsamic vinegar reduction sauce.

Pour half of the mixture on one chicken breast and the other half on another.  Fold over and secure with a couple toothpicks.  Salt and pepper the chicken breasts.

In the hot skillet, add olive oil and brown chicken. Drizzle with balsamic vinegar and top with any apples/cheese that could not fit into the chicken.

Bake for 20-25 minutes.  Serve with parsley and garlic couscous. Enjoy :)

Fajita Stuffed Peppers

While browsing Pinterest I saw a picture for Fajita Stuffed Peppers.  I am not a huge fan of stuffed peppers but it looked pretty so I gave it a shot and even my hubby said they were good too!  I will definitely make these again!

2 red peppers

2 chicken breasts

fajita marinade (I cheated and used the Wegmans marinade :))

1 small cooking onion; chopped

1/4 cup black beans

1/4 cup corn (I used frozen)

1/4-1/2 cup cheddar cheese

Preheat oven to 375 degrees.  Cut peppers in half, clean out and roast for 20-25 minutes.  I like my peppers more done for fajitas.  

In a dish, add chicken, fajita marinade (enough to coat) and diced onions.  Bake for 20-25 minutes.

Cut up chicken into small pieces.  In a bowl add chicken, onions, beans, corn and cheese.  Stuff peppers.  Add a pinch of cheese on top.  Bake until melted (about 10 minutes).  Serve with spanish rice.  Enjoy!  They came out great :)

Glazed Balsamic-Orange Chicken

I am keeping my promise and am on a great start to actually using my cookbooks for some great meals!  Here is one of the first of the year from Cooking New American! Love this cook book!  So many easy tasty meals!  Making another one this week!

Here is the recipe below!  I did use chicken breasts instead and also added another tablespoon of balsamic than it called for.  Turned out delish!  I also used the glaze to top the orzo and broccoli.

*paired with orzo with garlic, O.V.O.O., and a splash of the glaze and broccoli

I'm Back!!!!!

It has been nearly 2 YEARS since I last posted.  During my pregnancy and my daughters first year I was very busy and tired, however I did make my own baby food....but am sure that's not what you may be looking for, HA!  This school year I started a new job (that I LOVE), which allows me to stay home more with my beautiful, sassy baby girl and make delicious healthy food again for my family.  My girl is a very good eater and loves to be in the kitchen with her mama!  Thank goodness!

My News Years Resolution (a few weeks early) is to get my cook books out, wipe off the dust and be inspired to create new dishes and make new dishes from the millions of recipes I have stored in the cupboard.  

The last few weeks, I have been taking pictures of some of my creations (I will share and hopefully remember how I made them!)...let the cooking begin...again!  

WELCOME, 2015!

Asparagus Risotto with Shrimp in a Sherry Parsley Sauce

Eggnog Cookies!  Thank you Pinterest....great recipe!

Pizza with Butternut Squash Sauce, sausage caramelized onions topped with fresh local farmers cheese!  So good!

Roasted chicken thighs with carrots, fennel, celery and potatoes.

Dijon Chicken

2 chicken breasts; pounded fairly thin

3 Tablespoons Dijon mustard

3 Tablespoons maple syrup

1 Tablespoon rice wine vinegar

handful fresh rosemary

salt and pepper

Mix all ingredients.  Marinate chicken for at least 1-2 hours in refrigerator.  Preheat oven to 350 degrees.  Bake for 10 minutes.  Flip chicken and bake for another 10 minutes.

Enjoy :)

Baked Chicken, Artichoke and Sun Dried Tomato Wrap

Another easy meal you can whip up any day of the week!

2 chicken breasts; 1 can artichoke hearts in brine; 1/3 cup of sun dried tomatoes; 2 TB olive oil; 1 tsp. Italian seasoning; 2 TB dry white wine; 2 TB chicken broth; salt and pepper; spinach pesto wrap; shredded parmesan cheese (top with before serving)

Preheat oven to 375 degrees.

In a baking dish, drizzle olive oil.  Place chicken in dish, drizzle the remainder of the olive oil on the chicken.  Sprinkle Italian seasoning over the chicken along with a dash of fresh cracked pepper and salt.  In the dish add white wine, chicken broth, artichoke hearts (drained), and sun dried tomatoes.  Bake for 25 minutes.

Heat up wraps and grate parmesan cheese while chicken is baking.  When ready, slice chicken into thin bite size strips.  Place in wrap with artichokes and sun dried tomatoes, top with parmesan cheese.  Enjoy :)

Homemade Pasta with Lemon Garlic Chicken and Veggies

In the pasta mood?  

Pasta:
1 cup white flour
1 cup semolina flour
2 eggs
olive oil
salt and pepper


Knead all together, roll out or use pasta machine.  I cut into long thick strips to make pappardelle pasta.  Pasta will only take 1-2 minutes to cook :)


Chicken:
2 breasts
Wegmans lemon garlic marinade


Let chicken marinate for at least 1-2 hours.  YES, I cheated again...why bother when Wegmans can do half the work for you and your chicken comes out moist and delicious every time :)  Grill chicken to perfection.  Remember, the chicken will take the longest to cook, so plan accordingly!


Lemon Garlic Olive Oil Sauce:
Wegmans basting oil
fresh garlic - 2-3 cloves, minced
about 1/4 cup white wine
squeeze of 1 lemon
1 head of broccoli; bite sized pieces
1 small zucchini; sliced thin
fresh basil; cut into thin strips
parmesan cheese


In a saute pan heat a TB of oilve oil.  Add zucchini and broccoli.  Once cooked through, add garlic, 2-3 TB of Wegmans basting oil and 1/4 cup dry white  wine.  As pasta is cooked to al dente, I will add to the basting pan with veggies.  Once all pasta in in pan, squeeze 1 fresh lemon on top and toss with olive oil and veggies. Slice grilled chicken and place on top of pasta. Top with fresh basil and parmesan cheese.  Eat up and Enjoy!

Buffalo Chicken Pizza!

Just in the mood for a buffalo chicken pizza.  Here is a great way to have it and not feel crazy unhealthy.  The next buffalo chicken recipe I might dive into may be a soup...hmm we will see!

Ingredients

• 3/4 pound chicken breast cutlets
• Extra-virgin olive oil, for drizzling
• 1 pizza dough, store bought or from your favorite pizzeria
• 1/2 cup tablespoons wing sauce, medium to spicy heat (add more sauce if you like it extra spicy :) )
• 1/2 cup tomato pizza sauce (Wegmans fresh sauce!)
• 1 cup shredded Mozzarella cheese
• 1/2 cup blue cheese crumbles
• 3 scallions, thinly sliced

Directions

Preheat oven to 375 degrees F. 

Place chicken on a baking dish with wing sauce.  Bake for 20-25 minutes. Cut/slice chicken into extra small bite size pieces.

Turn oven up to 425 degrees F.

Stretch dough to form pizza. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan and bake for 5 minutes or so before adding toppings.  (This is our secret to a crispy pizza!)

Top pizza with tomato pizza sauce, chicken, blue cheese, mozzarella cheese and top with scallions!

Bake pizza for 20-25 minutes until crispy and bottom looks brown.  ENJOY :)

Herbed Chicken and Dumplings

Sauce is courtesy of Emeril Lagasse.  This is a wonderful comfort food and one of Jason's favorites :)

1 rotisserie chicken (cut chicken into small pieces)

• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream or milk
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves
• 4 cups chicken broth

Dumplings (I cheated, shhhh!)  Follow dumpling directions on box.

Bisquick!  It's super easy and is just as great, add a little herbs to the bisquick before adding liquid to be extra savory) 

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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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In a large pot melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden-brown, 3 to 4 minutes. When golden brown, whisk in the wine, reserved chicken broth, Essence, and thyme. Cook until sauce has thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream or milk, and peas. Season with salt and freshly ground black pepper, to taste. Place the dumplings on top of the chicken mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes. Serve in large soup bowls, garnished with the parsley.

Easy Chicken Fajitas

2  chicken breasts

1/2 cup wegmans fajita marinade

fajita

1 large onion

1 green pepper

cheddar cheese

flour tortillas

Cut chicken up into bite size strips.  Marinate in fajita marinade for at least 2-3 hours.  Cook chicken in a skillet on medium heat until cooked through.

In another skillet, saute peppers and onions in 1 teaspoon of olive oil.  

In tortilla shells, add chicken, peppers and onions, and cheese.  Enjoy with a side of mexican rice!

Herb Rosted Chicken

1 5lb Chicken

Rosemary

Thyme

Salt and Pepper

Oregano

1 lemon

2 celery stalks

1 carrot

1 onion

5 TB butter

1 cup Water or Chicken Broth

Pre-heat oven to 400 degrees.

Clean out chicken and pat dry.  Sprinkle herbs over chicken.  Rub butter over the skin of chicken.  Stuff chicken with lemon (cut in half).  Cut carrot and celery into 3 inch slices place in a baking dish.  Quarter onion and lay in pan with carrots and celery.  Add 1 cup of chicken broth or water.  Place chicken on top of vegetables.

Bake for 15-20 minutes at 400 degrees then lower to 350 degrees for another 15 minutes per pound.  Baste chicken with juices every 20 minutes.

Chicken Gravy:

To make a quick gravy, save the juices of the roasted chicken.  Discard the vegetables and pour the chicken drippings into a saucepan.  In a bowl make a rue with water and flour.  Add rue to the saucepan a little at a time using a whisk.  Add until gravy as at a consistency of your liking!

Pineapple Chicken

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon of Dijon mustard
• 1 green bell pepper
• Chicken breasts
• Olive oil
• 1 teaspoon fresh ginger root
• 1 can crushed pineapple
• 1 tablespoon plus 1 teaspoon soy
• 1/4 cup granulated sugar
• 1 teaspoon Worcestershire sauce

Preparation

Mix together flour, salt, ginger powder, garlic powder, and onion powder; dredge chicken in seasoned flour mixture, egg then flour again. In a heavy skillet brown chicken breasts in olive oil.   Saute chicken on high until golden brown.   Combine pineapple juice, soy sauce, worcestershire, mustard, fresh ginger and sugar; mix well and pour over chicken. Bake in 350° oven for 20-25 minutes.  After 10 mintues, flip chicken and baste with pan juices and add green pepper. Serve chicken over brown rice.


ENJOY :)

Buffalo Chicken Wings

• Are you ever craving messy greasy hot and tangy wings?!  I have been wanting them and even in the rain they are easy to make right in the oven!  Follow this tasty recipe if you want to try out some good wings this football season! 
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• 3/4 cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup franks red hot

Directions:

1. Lightly grease a baking sheet with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.   Toss the wings with the liquid smoke, then add the chicken wings into the bag with flour, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C)
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Blue Cheese Dressing:

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•  1/2 ounces blue cheese
• 3 tablespoons buttermilk
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1/8 teaspoon garlic powder
• salt and freshly ground black pepper
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In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise,  and garlic powder until well blended. Season to taste with salt and pepper.