Category: MISC

CHICKEN PUFFS

I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company.  The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces.  Using chicken tenders works best.  It bakes better and is much easier to eat!
CHICKEN PUFFS
2 pounds boneless, skinless chicken breasts or tenders
4 Pepperidge farm puff pastry sheets, defrosted
4 ounces cream cheese
1/2 pound bacon, cut into quarters
1 bunch green onions, chopped
1 handful flat leaf parsley
sea salt and white pepper to taste
1 large egg, beaten
PURE
  • Preheat oven to 400 degrees.
  • Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended.  Set aside.
  • Cook bacon until crisp.  Drain on paper towels.
  • Cut chicken into bite size pieces.
  • In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
  • On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
  • Divide chicken evenly among the 4 sheets.
  • Top evenly with the bacon.
  • Pull up all four corners and give them a little twist in the center.
  • Brush with beaten egg.
  • Bake 30 minutes until golden brown.
  • Serve immediately.

CHEESY CHIMICHANGAS

Cheese!  Cheese! Cheese! 
I don’t often indulge in cheese. Even though I do so love it.  I usually feel that you need a LOT of cheese in order for it to really taste good.  I don’t usually indulge in that many calories, I usually choose to flavor my food in other ways.
However, one does have to have cheese sometimes, right?? 
I tasted this before adding the cheese and after and it was delicious with the cheese.  It still has a lot of flavor and the cheese brings it out even more! 
These were plenty flavorful on their own but I used some of my tomatillo green salsa to put on it.  This made it even better!  Seriously, this was a fantastic meal!  Loved the leftovers the next day too!
Cheesy Chimichangas
Adapted from Food Snob

1 pound ground turkey
1 onion, diced
3 cloves garlic, minced
11/2 tablespoon cumin
1 can green chiles, 4 oz.
2 teaspoons oregano
1 can Rotel tomatoes with green chiles
1 can tomato sauce, 15 oz. (I only used about 3/4 of it)
1 1/2 cups of cheddar cheese, 6 oz.
10 – 100 calorie whole wheat tortillas

  • Cook the ground turkey and the onions together.  
  • When the ground turkey is done, add spices, chiles and tomatoes.  Let simmer for 10 minutes or until thickened.  
  • Turn off heat and add cheese and stir until melted. 
  • Put 1/2 cup of turkey mixture onto tortilla and roll and place seam side down in a pan. 
  • Spray tops with cooking spray and bake in oven for about 25 minutes at 400 degrees. 

Total calories = 2569 calories
10 servings = 257 calories per chimichanga

2 Cheesy Chimichangas = 514 calorie dinner

Rocky Road meets the Black Forest Brownies

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

PERFECT BROWNIES

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.  My partner this month is Laura from Tasteful Diversions. I spent a lazy afternoon perusing her recipes and was intrigued by her recent brownie recipe.  Laura had adapted the recipe from Cook’s Illustrated and I opted to follow her version.  These brownies were awesome.  Hubby gave them 2 thumbs up!  I added a Mocha cream cheese frosting and they really were perfect!
 PERFECT BROWNIES 

1/3 cup Ghiradelli unsweetened cocoa
1/2 cup plus 2 tablespoons boiling water
2 ounces Baker’s unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons safflower oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cup sugar
1 3/4 cup all purpose flour
3/4 teaspoon salt
6 ounces dark chocolate chips (those melty ones you get in bulk to make fondue with at the grocery store) I used Whole Foods brand

  • Preheat oven to 350°. 
  • Line 13×9 pan with foil; spray lightly with cooking spray. 
  • In a large bowl, whisk cocoa and boiling water together until smooth. 
  • Add in unsweetened chocolate and continue to whisk until chocolate is melted. 
  • Whisk in melted butter and oil. (CI notes at this point that the mixture may look curdled; I have not had this issue.) 
  • Whisk in sugar. 
  • Stir in eggs, yolks, and vanilla until all ingredients are fully incorporated. 
  • Fold in chips.
  • Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean. 
  • Remove from oven and allow to cool in pan on a rack for 1 1/2hrs. 
  • Using foil, remove brownies from pan and place on rack to cool another hour before serving.*

*Laura said, “Okay look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting” and I wholeheartedly concur!

WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 8/29 CEREAL SANDWICHES RECIPE EXPERIMENT NIGHT
Tuesday 8/30 TOAST LEFTOVERS CHICKEN with HERB-TOMATO SAUCE, ROASTED RED POTATOES
Wednesday 8/31 YOGURT OUT GARLIC LEMON PEPPER CHICKEN, STUFFING & CREAMED CARROTS
Thursday 9/1 FRUIT CHEESE & FRUIT BLACK BEAN BURRITOS with HONEY JALAPENO CHICKEN
Friday 9/2 OATMEAL C.O.R.N. TANDOORI CHICKEN, BROWN RICE & ASPARAGUS
Saturday 9/3 BACON AND EGGS CHEESE & FRUIT APPLE CRANBERRY PORK LOIN, GREEN PEA RICE & PICKLED CUCUMBERS
Sunday 9/4 WAFFLES OUT LEMON CHICKEN, CUBAN BLACK BEANS & RICE

SPAGHETTI SALAD

Spaghetti Salad adapted from Pam’s Midwest Kitchen Korner
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional


Directions:  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.


In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.  In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.  Pour over spaghetti mixture and toss.  Add crumbled bacon and lightly toss.  Sprinkle with Parmesan cheese, if desired.


Chill until serving.


8-10 servings


Home-made Salad Supreme Seasoning – Makes ½ cup
3 teaspoons sesame seeds
2 teaspoons paprika
1½ teaspoon salt
1 teaspoon poppy seeds
1 teaspoon celery seeds
½ teaspoon garlic powder
2 dashes cayenne pepper
4 tablespoons Parmesan cheese or Romano (fresh is best)


Directions:  Combine all ingredients and mix well.  Store in a covered container in the refrigerator.

Mix all of the ingredients of the Homemade Salad Supreme Seasoning and set it to the side.

Chop up the celery.
Chop up the red onion.
Chop up the green pepper.
Put celery, onion, and pepper in a bowl.  
Drain the can of black olives and add to the mix.
Chop up the tomato.  Add to the other veggies.
Cut up the cucumber.  Add to the other veggies.
Throw the spaghetti on to cook.


Add the seasoning mix to the veggies. Fry the bacon.

Zest the lemon and squeeze the lemon juice into a small bowl.
Mince the garlic cloves.

Whisk the olive oil and garlic in with the lemon.

Drain the spaghetti and add it to the veggies.
Add the garlic lemon oil.
Chop up the bacon and sprinkle Parmesan cheese on top.

Here’s what you’ll end up with:

 Our Thoughts:

Ok, I want you to go to the store, buy all of these ingredients, and make this dish.  It was SO GOOD.  Perfect for a family get together.


All of the flavors came out in this dish from the lemon zest to the garlic to the tomato juice from the tomatoes.  The black olives and cucumbers gave it a Mediterranean taste and I kind of wished that I would have had feta cheese instead of the Parmesan even though the Parm was delicious, too.


If I could change one thing about this recipe, I would use penne pasta instead of spaghetti.  The spaghetti did kind of overwhelm the vegetables but nothing a spatula couldn’t get around.  I also don’t think that the bacon was needed.  You could also add some grilled chicken to the dish.   



Bottom line, it was great!!
Hope you enjoy!
April

BUNLESS BURGER SERIES #3~BURGERS w/ CARAMELIZED PEACHES & RED ONIONS, GORGONZOLA CREAM CHEESE MAYONNAISE & MUENSTER

Good Morning everyone.  Tamy here filling in for Martha K who was filling in for Kris on Simple Saturday, who had originally traded with Martha MM.  So sense it was already so complicated, I’m bringing you a not simple, but not complicated recipe for the upcoming holiday weekend.  It’s perfect for outside eating and celebrates the fruit of the month also, peaches!  I hope you enjoy it.  We make it quite often and really have been enjoying going bunless.
BUNLESS BURGERS w/ CARAMELIZED PEACHES & RED ONIONS, GORGONZOLA CREAM CHEESE MAYONNAISE & MUENSTER

2 – 1/3 pound burger patties
2 teaspoons liquid smoke
sea salt & white pepper
grated Muenster cheese

Caramelized peaches & red onions
2 tablespoons butter
1 extra large red onion, thinly sliced into rings
2 small peaches, chopped
2 teaspoons balsamic vinegar

Gorgonzola Cream Cheese Mayonnaise
2 ounces cream cheese, softened
2 ounces gorgonzola cheese crumbles, room temperature
1/4 cup mayonnaise

  • In a small food processor blend together the cream cheese, mayonnaise and Gorgonzola cheese crumbles.
  • Combine ground beef, liquid smoke, salt and pepper to the meat and hand form the patties.
  • Grill burgers inside or out.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent. 
  • Add peaches and saute’ until juicy.
  • Add balsamic vinegar and continue sauteing until moisture has sizzled away.
  • Plate burger.
  • Spread on Gorgonzola mayo.
  • Top with peaches, onions and then sprinkle with muenster cheese.  
  • I use the pan lid over the plate for a minute to melt the cheese.

Fire Day Friday; Grilled Shrimp Po’ Boy

Ok, ok… so I didn’t fill the bun up with enough shrimp before I took the picture… BUT.. just because it might not be the best picture does not mean that it wasn’t the best grilled shrimp po’ boy I’ve ever had.  Oh, no!  These sandwiches were downright DEE-licious.  And, let’s not forget simple.  You don’t have do to too much to make this really stand out.  I kept this very simple, but feel free to jazz it up if you want.  I know that traditional po’ boys are usually made by frying shrimp or oysters or whatever you have on there, but honestly, I like to try to keep things as healthy as I can, so I went for the grilling method.  Who needs all the bread any, right?  I mean you’ve got all the bread you need in the bun 🙂  Plus…you get to use your grill if you make them this way!!

Grilled Shrimp Po’ Boy
Created by Jenn’s Food Journey
Printable Recipe 
Ingredients:
36-48 large frozen shrimp, thawed and tails removed
1-2 Tablespoon basil olive oil (you can use extra virgin olive oil)
salt and pepper
shredded lettuce or cabbage (I used coleslaw mix)
cherry tomatoes, quartered (I used about 1/2 cup)
hoagie buns or French sandwich rolls or even hot dog buns
fiery remoulade – recipe to follow
metal or wooden skewers (please soak wooden skewers in water for at least 30 minutes)

Directions:
In a large bowl, add the shrimp and toss with olive oil and salt and pepper.  Allow to marinate for 1 hour.  Thread shrimp onto skewers.

Preheat grill to 375 degrees.  Place the skewered shrimp directly over the fire and grill for 3-5 minutes per side or until shrimp is cooked through.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully remove shrimp from skewers.

To build your po’ boy – add a butt load of shrimp and top with cabbage/lettuce and tomatoes.  Drizzle on fiery remoulade.  Enjoy!

Fiery Remoulade
Created by Jenn’s Food Journey
Ingredients:
1/4 cup mayonnaise
1 Tablespoon chili paste
1 teaspoon Sriracha
1 teaspoon lemon juice 

Directions:
Mix all ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.  Enjoy!

 

CHCIKEN SCALOPPINI IN BRANDY SAUCE

CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally**
 3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.

** I used breast tenders this time and it was great! 
 
Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.

Rotini with Eggplant Tomato Sauce

I don’t eat a lot of pasta.  But I LOVE roasting vegetables!
I also don’t cook with a lot of eggplant but I picked some up at the farmers market and this sounded excellent!
The vegetables smelled SO GOOD roasting in the oven.  I swear, I should just roast vegetables every day to make my house smell good.  Luckily I chose a cooler day so the house didn’t heat up to much.
This turned out so good!  I have a fairly small food processor so I was a bit afraid it wouldn’t all fit but it did.  It didn’t really take up too much room. 
I also chose to puree the pine nuts in the sauce rather than just sprinkle them on top. Either way works. 
The only thing I would do different would be to add a bit of onion. I just love onion and it just seemed like it needed to be there.
Rotini with Eggplant Tomato Sauce

1 medium eggplant, mine was just under 1 pound, cut into 1 inch cubes
1 pint cherry tomatoes
4 cloves of garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
Pasta, I used Barilla Plus Rotini, 14.5 oz.
1/4 cup torn fresh mint leaves, I used less
1/2 cup grated Parmesan cheese

  • In a large bowl, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper and red pepper flakes. 
  • Spread the vegetables out in an even layer on a baking sheet sprayed with cooking spray. Roast in the oven at 400 until veggies are tender and eggplant is golden, about 35 minutes. 
  • While the veggies are roasting, place the pine nuts in a small baking dish.  Place in the oven on the rack below the vegetables.  Roast until golden, about 8 minutes.
  • Remove from the oven and reserve. 
  • Meanwhile, cook pasta according to directions.  Pour pasta into a large bowl. Reserve about 1 1/2 cup of the pasta cooking liquid.
  • Transfer the roasted veggies to a food processor. Add the torn mint leaves.  Puree the vegetables, mint leaves and pine nuts. Transfer the pureed vegetables to the bowl of pasta and add the parmesan.  Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta and sauce is saucy. 

Total calories = 2218 calories
6 servings = 370 calories per serving

Pasta Rotini with Eggplant Tomato Puree = 370 calorie dinner**

Summer salad of Crumbed Tomato Slices

This is really not a recipe, and I want to make that perfectly clear, because I don’t want to offend anyone with what might appear to be misleading information! A few days ago, I needed a side dish to complete our meal. I prefer at those times to try and come up with a vegetable or at least having a vegetable as part of the ingredient list. And this is what I made…….

Crumbed Tomato Slices
serves 2-3

2 large tomatoes
2 T vinaigrette
1 T mayonnaise
1/3-1/2 c croutons

Remove stem and blossom ends of the tomatoes, slice into 4 slices each, arrange on serving plate.
Combine the vinaigrette and the mayonnaise, blending until smooth. Drizzle over tomato slices.
Crush the croutons.
Sprinkle over the tomato slices, add a sprig of herb for garnish, serve!
I enjoy “recipes” like this one, they are simple, adaptable, and use what you already have on hand. For a larger crowd, just double or triple the ingredients. Enjoy!
For more great recipes or “recipes”, come and visit Mom’s Sunday Cafe, we love having visitors!

CHICKEN SCALLOPINI IN BRANDY SAUCE

CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally**
 3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.

** I used breast tenders this time and it was great!
Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.