4 boneless skinless chicken breasts halves
4oz fat-free cream cheese
1 (2.5 oz) can sliced ripe olives, drained
1/8 tsp dried oregano
1/8 tsp pepper
½ cup Italian bread crumbs
1 Tbsp. Olive oil
Flatten chicken to ¼ inch thickness. In a small bowl, mix cream cheese, olives, oregano and pepper. Spoon 2 Tbsp down the center of each chicken breast. Fold chicken over filling; secure with toothpick, then roll in bread crumbs.
Put into a glass dish and put ¼ inch of water on the bottom and cover tightly with foil. Bake at 350* for 30-40 minutes or until juices run clear.
Tuesday, April 20, 2010
Stuffed Herbed Chicken with Boursin Cheese
2 skinless, boneless chicken breasts halves (½ pound each)
Freash basil leaves, enough to cover each chicken breast
2 Tablespoons chopped toasted walnuts
2.5oz Boursin garlic and herb cheese (or 2.5ox of herbed cream cheese)
1/3 cup Italian bread crumbs
3 Tablspoons grated Parmesan cheese
1 well beaten egg
salt & pepper
Preheat oven to 350*. Put each chicken breast half between two layers of wax paper and pound until ¼ inch thick.
Dip each basil leaf in boiling water, drain and set aside.
Mix the walnuts into the cheese and set aside.
Lay chicken breasts flat, season each side with salt & pepper. Spread the cheese-walnut mix over each breast, covering the surface. Layer on the basil leaves. Roll up and secure with a toothpick.
Dip each chicken roll in the egg and then roll in the bread crumbs.
Put in a glass dish with about 1/3 inch of water on the bottom and cover tightly with foil. Bake for 35-45 minutes or until the chicken is cooked.
Freash basil leaves, enough to cover each chicken breast
2 Tablespoons chopped toasted walnuts
2.5oz Boursin garlic and herb cheese (or 2.5ox of herbed cream cheese)
1/3 cup Italian bread crumbs
3 Tablspoons grated Parmesan cheese
1 well beaten egg
salt & pepper
Preheat oven to 350*. Put each chicken breast half between two layers of wax paper and pound until ¼ inch thick.
Dip each basil leaf in boiling water, drain and set aside.
Mix the walnuts into the cheese and set aside.
Lay chicken breasts flat, season each side with salt & pepper. Spread the cheese-walnut mix over each breast, covering the surface. Layer on the basil leaves. Roll up and secure with a toothpick.
Dip each chicken roll in the egg and then roll in the bread crumbs.
Put in a glass dish with about 1/3 inch of water on the bottom and cover tightly with foil. Bake for 35-45 minutes or until the chicken is cooked.
Chicken Tetrazzini
1 pound of spaghetti
¼ cup olive oil
1 ½ pounds boneless/skinless chicken breasts
pepper to taste
8 oz white mushrooms, sliced thin
1 green bell pepper, stemmed, seeded and chopped fine
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
2 cups half & half
4 cups shredded cheese
1 (6oz can) sliced black olives
½ cup drained roasted red pepper – chopped
Heat oven to 350*. Cook & drain the pasta. Put pasta in a bowl with 1 tablespoon of oil and toss.
Season chicken with salt & pepper and put 1 tablespoon oil in pot and add chicken, cook over medium heat. Cook until golden brown and juices run clear. Remove from pot.
Heat the remaining 2 tablespoons oil in the pot over medium heat and add mushrooms, salt and cook until mushrooms brown around edges, about 7-10 minutes. Add the bell pepper and stir occasionally until softened, about 5 minutes. Stir in flour and cook for 1 minute.
Transfer chicken to a place and shred into bite sized pieces and return to the sauce along with the pasta, cheese, olives, and roasted peppers. Season with salt & pepper to taste. Pour mixture in a 9x13 dish.
Bake until sauce is bubbling and top is golden about 15-20 minutes. Cool for 10 minutes before serving.
¼ cup olive oil
1 ½ pounds boneless/skinless chicken breasts
pepper to taste
8 oz white mushrooms, sliced thin
1 green bell pepper, stemmed, seeded and chopped fine
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
2 cups half & half
4 cups shredded cheese
1 (6oz can) sliced black olives
½ cup drained roasted red pepper – chopped
Heat oven to 350*. Cook & drain the pasta. Put pasta in a bowl with 1 tablespoon of oil and toss.
Season chicken with salt & pepper and put 1 tablespoon oil in pot and add chicken, cook over medium heat. Cook until golden brown and juices run clear. Remove from pot.
Heat the remaining 2 tablespoons oil in the pot over medium heat and add mushrooms, salt and cook until mushrooms brown around edges, about 7-10 minutes. Add the bell pepper and stir occasionally until softened, about 5 minutes. Stir in flour and cook for 1 minute.
Transfer chicken to a place and shred into bite sized pieces and return to the sauce along with the pasta, cheese, olives, and roasted peppers. Season with salt & pepper to taste. Pour mixture in a 9x13 dish.
Bake until sauce is bubbling and top is golden about 15-20 minutes. Cool for 10 minutes before serving.
Caramelized Apple Pie
Pie shell (make your own or buy one)
10 Carmel Candies
1/3 cup flour
4 cups Apples, peeled, sliced
2/3 cup Caramel ice cream topping
2 Tsp. Lemon Juice
½ cup chopped Pecans or Walnuts
Cut caramels into 4 pcs (quarters) and toss into flour. Add apples, caramel topping and lemon juice. Pour mixture into crust. Top with nuts.
Bake on pre-heated cookie sheet on the lower rack of the oven at 350* for 40-50 min or until crust is browned.
10 Carmel Candies
1/3 cup flour
4 cups Apples, peeled, sliced
2/3 cup Caramel ice cream topping
2 Tsp. Lemon Juice
½ cup chopped Pecans or Walnuts
Cut caramels into 4 pcs (quarters) and toss into flour. Add apples, caramel topping and lemon juice. Pour mixture into crust. Top with nuts.
Bake on pre-heated cookie sheet on the lower rack of the oven at 350* for 40-50 min or until crust is browned.
Southern Buttermilk Biscuits
Yield: 10 biscuits
2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)
1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!
THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!
2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)
1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!
THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!
Thursday, April 8, 2010
Almond-Crusted Pork Loin with homemade salsa
6oz slivered almonds
2 medium garlic cloves, crushed
Salt and Pepper to taste
Vegetable oil spray
2 egg whites
1.5 pounds boneless pork loin
SALSA:
2 medium tomatoes, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
2 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Salt & freshly ground pepper to taste
Preheat oven to 375*. Line a roasting pan with foil and place meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic, salt & pepper in a bowl and set aside.
Whip egg whites to form soft peaks. Remove fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again.
Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour or until meat is 160*. Remove from oven and let stand for 15 minutes. Slice and serve with salsa.
SALSA:
Mix the ingredients together and add salt & pepper if needed.
2 medium garlic cloves, crushed
Salt and Pepper to taste
Vegetable oil spray
2 egg whites
1.5 pounds boneless pork loin
SALSA:
2 medium tomatoes, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
2 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Salt & freshly ground pepper to taste
Preheat oven to 375*. Line a roasting pan with foil and place meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic, salt & pepper in a bowl and set aside.
Whip egg whites to form soft peaks. Remove fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again.
Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour or until meat is 160*. Remove from oven and let stand for 15 minutes. Slice and serve with salsa.
SALSA:
Mix the ingredients together and add salt & pepper if needed.
Friday, March 19, 2010
Cream Cheese Chicken Lasagna
1 box lasagna Noodles
4 oz cream cheese - softened
16 oz large curd cottage cheese
1 can cream of mushroom soup (I use reduced sodium and fat)
1/2 cup milk
1 clove minced garlic
3 cups (about) cubed chicken (you can use chicken breasts cut, or you can get a rotisserie on and shred it up, or you can even buy a couple of cans of the Hormel shredded chicken in a can by the tuna)
8 oz shredded mozzarella cheese
pepper to taste
TOPPING
2 tablespoons butter
handful of Italian bread crumbs
- Cook and drain noodles
-Combine cream cheese, cottage cheese soup, milk & garlic. Mix well. Stir in pepper.
-Spoon 1/3 of cheese even into ungreased 9x13 dish, top with a layer of noodles. Stir chicken into remaining cheese mix. Spread 1/2 of cheese/chicken mix on top of the noddles, then lay more noodles on top followed by the rest of the chicken/cheese and the mozzarella cheese and another layer of noodles.
- In a small bowl melt the butter.
- Drizzle the butter on top of the noddles and the sprinkle bread crumbs on top.
- Cover with foil and bake at 350* for 40 minutes. Uncover, bake an additional 101-15 minutes until topping is golden brown.
4 oz cream cheese - softened
16 oz large curd cottage cheese
1 can cream of mushroom soup (I use reduced sodium and fat)
1/2 cup milk
1 clove minced garlic
3 cups (about) cubed chicken (you can use chicken breasts cut, or you can get a rotisserie on and shred it up, or you can even buy a couple of cans of the Hormel shredded chicken in a can by the tuna)
8 oz shredded mozzarella cheese
pepper to taste
TOPPING
2 tablespoons butter
handful of Italian bread crumbs
- Cook and drain noodles
-Combine cream cheese, cottage cheese soup, milk & garlic. Mix well. Stir in pepper.
-Spoon 1/3 of cheese even into ungreased 9x13 dish, top with a layer of noodles. Stir chicken into remaining cheese mix. Spread 1/2 of cheese/chicken mix on top of the noddles, then lay more noodles on top followed by the rest of the chicken/cheese and the mozzarella cheese and another layer of noodles.
- In a small bowl melt the butter.
- Drizzle the butter on top of the noddles and the sprinkle bread crumbs on top.
- Cover with foil and bake at 350* for 40 minutes. Uncover, bake an additional 101-15 minutes until topping is golden brown.
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