Category: MISC

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said, “I have to have that recipe”! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated, which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2-3 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

  • Preheat oven to 425 degrees.
  • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
  • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
  • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
  • Drain well.
  • Combine cream cheese, flour and spinach mix until well blended and set aside.
  • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
  • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
  • Divide the spinach mixture equally between the chicken breasts.
  • Carefully roll each chicken breast.
  • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
  • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
  • Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

BALSAMIC PEACH CHICKEN

Good morning!  Tamy here filling in for Melynda as she puts the finishing touches on her wedding.  This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

MUSHROOM GRAVY ~ TASTE AND CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with PJ from Seduce Your Tastebuds. I love being paired with someone from another country as I inevitably learn sooooooo much, not to mention get to use my metric conversions.  I chose her Mushroom Gravy recipe. I chose it because I love mushrooms, but also for the unique way she makes it – in the pressure cooker!  Genius, pure genius!  I made pork cutlets and mashed potatoes for it to go on. And everyone loved it!
PJ’s recipe:

Button mushrooms – 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato – 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste

Saute with a little oil and grind to a smooth paste with a little water

Pearl onions- 5 numbers
Green chilli – 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1″ piece
Garlic- 2 cloves

  1. In a pressure cooker, heat oil and saute onion till translucent
  2. Put in tomato and cook till soft.
  3. Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
  4. Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
  5. Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
  6. Pressure cook this for 1 whistle or 8- 10 minutes.

Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.

Note :

  • If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
  • Instead of cashew/ poppy seeds, grated coconut can be used.
  • For a different flavor, garam masala/ sambar powder can be added in step 3

      BALSAMIC PEACH CHICKEN

      This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

      BALSAMIC PEACH CHICKEN ~ 6 servings

      1/4 cup balsamic vinegar
      2 peaches
      1 kiwi*
      1/2 cup packed brown sugar
      1 tablespoon plum sauce*
      1 tablespoon KARO syrup
      1/2 cup hot water
      1 teaspoon Better than Bouillon chicken base
      1 pound chicken tenders, sliced into 1 inch pieces
      1 1/2 cups prepared brown rice

      • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
      • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
      • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
      • Prepare rice.
      • In a large skillet heat through the chicken mixture.
      • Add the rice and heat through.
      • Serve and Enjoy.

      *The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

      LIFE IS WHERE YOU ARE!

      Most of you know that I’ve been recovering from Ovarian Cancer and the aftermath of the surgery and treatment.  The good news is that I’ve been released by the oncologist to go home, the bad news is I still don’t have all my energy back and the packing has been slow go, but we’re getting there.  All the packing made me think about this quote I saw in Ladies Home Journal so I decided to share it with you.

      BLONDIES–Save Room for Dessert

      It’s Monday and I’ve got another great dessert for you.
      BLONDIES
      2 1/4 cups all purpose Flour
      3/4 teaspoon baking powder
      1/2 teaspoon kosher salt
      1 cup (2 sticks) butter–softened
      1 1/4 cup packed brown sugar
      1/2 cup sugar
      2 eggs
      1 teaspoon vanilla extract
      2 cups butterscotch chocolate chips
      1 cup milk chocolate chips
      • Preheat oven to 350 degrees
      • Grease 9 x 13 baking pan
      • Combine flour, baking powder, and salt in a bowl; set aside.
      • Beat butter and sugars until slightly fluffy. Add eggs one at a time. Add vanilla.
      • Slowly add dry ingredients to wet. Mix until combined.
      • Stir in chocolate chips.
      Please come visit me at Paper Plates and China!

      BALSAMIC PEACH CHICKEN

      This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

      BALSAMIC PEACH CHICKEN ~ 6 servings

      1/4 cup balsamic vinegar
      2 peaches
      1 kiwi*
      1/2 cup packed brown sugar
      1 tablespoon plum sauce*
      1 tablespoon KARO syrup
      1/2 cup hot water
      1 teaspoon Better than Bouillon chicken base
      1 pound chicken tenders, sliced into 1 inch pieces
      1 1/2 cups prepared brown rice

      • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
      • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
      • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
      • Prepare rice.
      • In a large skillet heat through the chicken mixture.
      • Add the rice and heat through.
      • Serve and Enjoy.

      *The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

      TAILGATING TIME 2.0

      IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
      We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

      It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

      If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
       
       We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

      Fire Day Friday: Greek-Style Grilled Pizza

      I’ve been grilling a lot of pizza’s over the past few months.  It’s so simple and so perfect for week night dinners.  Ok, so I cheat and either used ready made crusts or naan flatbreads, but still… I never claimed to be pizza chef 🙂  And I promise not be offended if you want to make your pizza crust – heck, I’ll ask if you do, to send some my way too!!
       
      This is a simple pizza with big flavors.  The Mediterranean twist brings something different to the table.  I believe this will become a true family favorites.
       
      Greek-Style Grilled Pizza
      Ingredients:
      2 Tablespoons Greek yogurt
      1/2 Tablespoon lemon juice
      1/2 Tablespoon red wine vinegar
      1/4 teaspoon dill
      1 teaspoon oregano
      1/8 teaspoon garlic powder
      1/4 teaspoon salt
      1/8 teaspoon pepper
      1 large boneless, skinless chicken breast
      12″ Boboli Pizza Crust (you can use homemade dough too, I just didn’t want to mess with it)
      1/2 cup pizza sauce – homemade or store bought
      1/4 cup peperoncini, chopped
      2-4 Tablespoons sliced or chopped black olives (I used black olives because it was what I had on hand, but use Kalamata if you have them)
      crumbled Feta cheese (I used about 1/3 – 1/2 cup)
      shredded organic mozzarella cheese

      1/2 cup cherry tomatoes, quartered

      Directions:

      In a bowl, mix together the yogurt, lemon juice, red wine vinegar, dill, oregano, garlic powder, salt and pepper until well combined.  Pour mixture over chicken, cover, and refrigerate for at least an hour (preferably 2-4).  Grill chicken at 375 degrees F for 6-10 minutes per side or until the chicken is cooked through.  Allow to cool and cut or shred into bite size pieces.

      When ready to make the pizza:  Preheat grill to 375-400 degrees F.  Place the Boboli crust directly over the fire and allow to grill for about 5 minutes, or until that side is golden brown.  Remove from grill.  Spread the pizza sauce over the grilled side of the crust.  Top with chicken, peperoncinis, olives, feta, tomatoes, and mozzarella.  Place pizza back on the grill and allow to cook for another 4-5 minutes.  Once the bottom is golden brown, move to indirect heat and continue grilling until the cheese has melted.  Carefully remove from grill, slice, and enjoy!

      LUAU BENEDICTS

      LUAU BENEDICTS
      1 English muffin per person
      2 eggs per person
      leftover sweet and sour pulled pork
      Hollandaise sauce

      • Prepare Hollandaise sauce.
      • Toast English muffins.
      • Poach eggs.
      • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
      • Enjoy.

      HOLLANDAISE SAUCE
      1/2 cup butter
      3 large egg yolks
      1 tablespoon plus 1 teaspoon of lemon juice
      1/8 teaspoon salt
      dash cayenne pepper or hot pepper sauce
      2 tablespoons hot water
      finely chopped fresh parsley, if desired

      •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
      •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
      •    Gradually beat in butter, then water.
      •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
      •    Serve immediately or let stand over warm water for up to 30 minutes.
      •    If desired, sprinkle with chopped fresh parsley before serving.

      Makes about 2/3 cup of hollandaise sauce.

      HEALTHY CHICKEN TETRAZINNI

      This is a hearty meal, though it’s very different from the chicken spaghetti my daughter-in-law makes with Velveeta and Rotel Tomatoes.  It may not taste as good as that, but it’s definitely better for me.

      Here’s what you need:
      Green onions, 1/2 cup chopped
      Celery, 3 stalks, chopped
      Mushrooms, (1) 8 oz. can sliced
      Cream of Mushroom soup, 2 cans, 98% fat free
      Chicken, 1 pound, cut into bite size pieces
      Spaghetti noodles, 12 oz.
      Olive oil, 1tablespoon
      Cheddar cheese, 1 cup grated
      garlic salt to taste
      pepper to taste

      Preparation:

      • Heat olive oil in a large skillet on medium heat.  Add chicken, green onions, and celery.  Cook until chicken is no longer pink.  Add mushrooms, salt, and pepper and simmer for five minutes.
      • While chicken is cooking, prepare spaghetti according to package directions.
      • Combine soup, spaghetti, and chicken mixture in a large casserole or lasagna pan.
      • Top with grated cheese.
      • Bake at 375 degrees for 25 minutes.

      Serves 6.
      316 calories, 22 grams of carbs, 19 grams of fat, and 29 grams of protein.
      Enjoy!