Mozzarella Pesto Stuffed Chicken Breast (with Panko Parmesan Crust)

I’m so glad it’s warm here…I have been waiting for this weather. For me, I’ll take 70/80° weather anytime, even if it involves rain! With summer time approaching finally in our neck of the woods or even changes of seasons … Continue reading

BBQ Chicken Salad

Salads are one of my favorites to eat. From green salads, to fruit salads, to pastas, so good. Everyone has some favorite recipe that is a salad…how couldn’t you??
Well, with this BBQ Chicken salad, I did something that I embarrassingly have to admit I’ve never done before. I’m embarrassed…you can laugh. I’ll tell you…I’ve never started a charcoal grill in my life. Until recently. Recently, as in until now for this recipe. (I have my amazing grill master husband to thank for being my teacher). How sad is that? So enough about that, you can think that’s unacceptable….
Anywho, I love salads that involve corn, cherry tomatoes, avocados. My poor family I hope won’t get sick of these ingredients. I hope their eyes don’t roll when they see that on the dinner table…(and if they do, too bad)!

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So if you’re in the mood for a yummy summer BBQ salad, this is where it’s at! This did have a yummy corn recipe for this salad that I didn’t get to make, but next time I will make a point to do so…one more thing, don’t save any leftover dressing…I forget how avocados look like something bad happened when left out too long.

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Ingredients

2 – 4 boneless, skinless chicken breasts
BBQ sauce (homemade or your favorite store-bought variety)
Canola or vegetable oil
Kosher Salt
Freshly ground black pepper
1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces
Spicy Southwest Corn
1 (15 ounce) can black beans, rinsed and drained
2 ripe avocados, diced
1 pint cherry or grape tomatoes, halved
For the Avocado Dressing
1 ripe avocado, mashed
1/2 cup plain greek yogurt
1 lime
1 clove garlic
1/4 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
Instructions

Preheat grill to medium. Lightly coat chicken breasts with a little drizzle of canola oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.

Layer each bowl with lettuce, a hefty spoonful or two of Spicy Southwest Corn and black beans, anywhere between a half to a whole sliced chicken breast (we normally do half), a 1/2 of avocado diced, and a handful of halved tomatoes. Drizzle generously with the Avocado Dressing.

For the Avocado Dressing
In a food processor, purée the avocado, greek yogurt, juice from 1/2 of the lime, and garlic. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other 1/2 lime if needed.

Recipe from Shared Appetite

Taco Chicken Bowls

This 70° weather here has been fantastic lately. From the humid 100°, it has been so lovely getting that break. I saw this recipe and sounded like the perfect meal for a cooler rainy day. It was delicious and even better than that- you can freeze it and save it for later! ( I’m all for that…).
Funny how you at times revolve your meals around the weather…I also love that too.

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(note- we didn’t put the cheese on ours and instead of sour cream, use plain Greek yogurt)!

Taco Chicken Bowls

1.5 lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
1/2 lb. (8 oz.) frozen corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
1/2 bunch cilantro (optional)

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Chicken & Avocado salad with lime and cilantro

This summer I’ve been on this weird lime and cilantro kick. I don’t know why but it sure tastes good…! My husband has been noticing- but who wouldn’t mind that? So here is a real delicious summer salad we both really enjoyed. You can do lettuce wraps with it, croissants or whatever you want. We just ate it as a salad…Hope you all enjoy!

Chicken and Avocado Salad with Lime and Cilantro

Ingredients:
2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn’t use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T mayo or light mayo

Instructions:
Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn’t have any left over when I made it!)

Compliments to Kalyns Kitchen.

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Chicken Parmesan

I am always in the look out for good recipes- and yet again, one of my favorite blogs (Annie Eats) had this delicious recipe that I just had to make….Chicken Parmesan. Want to know what I loved about this recipe?? It was not soaked up in oil/grease! So easy and delicious.

Chicken Parmesan
Ingredients:
1 1/2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil

Directions:
Adjust an oven rack to the middle position. Preheat the oven to 475 degrees F. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes. Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together. In a third shallow dish whisk together the egg whites and water.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess. Then dip into the egg whites and finally coat with the breadcrumb mixture. Press on the breadcrumbs to make sure they adhere. Place the chicken pieces on the prepared baking sheet.

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes. Remove the chicken from the oven. Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella. Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.

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Chicken Cordon Bleu Casserole

Alright. I don’t have time to really take fancy shmancy pictures all the time, so I depend on my Iphone. Sorry about the “quality” because personally I only cook recipes that have pictures. So I am apologizing in advance.

As for this recipe, it was delicious! I love following food blogs. It makes life so easy to search for recipes. I really don’t use recipe books as much. There are a few…like my kitchen bible, family recipes, etc. But new ones, my lovely blogs I follow. I found this recipe and I absolutely LOVED it. It is decicious! Hope you enjoy and once again, forgive my picture.

*Serves 6 to 8

INGREDIENTS:
Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer – thawed it in the microwave before using)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
2 tablespoons minced fresh parsley leaves

DIRECTIONS:
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

Vegetable Chicken Crepes with Cheese Sauce

I love crepes. They are excellent for each meal and are in my category a “fall” meal. So light and delicious!… But I do make them during all seasons.

I won’t lie, we were trying to clean fridge noticed some vegetables that needed someone to eat them so decision time came. CREPES popped up in my mind. Such an easy peasy meal and yet it is so fantastic. So easy to make! For breakfasts I will have blueberries, strawberries, blackberries, peaches or whatever fruit or filling. Dollop some yummy homemade whipping cream on top, sprinkle some powedered sugar and wahhhla! A yummy breakfast.

Here is the delicious dinner one.

Filling:

1 head of broccoli, chopped

1 small bag of baby carrots

1 pkg. mushrooms, sliced.

4 chicken breasts, chopped

Direcions:

– Marinate chopped up chicken with salt, pepper and rosemary.

– Saute or grill chopped up chicken breasts until no longer pink. Set aside

– Meantime, steam all vegetables until soft. (Start off with carrots, then add broccoli then mushrooms)

– Once done, combine chicken with vegetables. Keep warm.

Crepe:

2 eggs.

1 c. milk

2/3 c. flour

1 pinch of salt

1 1/2 tsp vegetable oil.

Directions:

– In a blender combine eggs, milk, flour, salt & oil. Process until smooth.

– Heat skillet over medium-high heat Pour 1/4 c. of crepe batter into pan, tilting to coat the surface of the pan. Cook 2-5 minutes turning once until golden.

Cheddar Cheesy Sauce:

3 TBL. butter

3 TBL. flour

2 1/2 c. milk

1 1/4 c. grated mild cheddar cheese

1 tsp. salt

Pinch of white pepper

Directions:

Melt butter in medium saucepan over medium heat. Whisk in flour after butter has been melted. Cook for 1 minute, whisking constantly so mixtures doesn’t burn

Heat milk in microwavable container until hot. Add milk gradually to saucepan. Bring mixture to a boil and continue to whisk until smooth and thick. Reduce head and simmer 2-3 additional minutes. Add cheese and seasonings and stir until combines. Remove from heat.

**Fill crepes with chicken vegetable fillings. Roll up and drizzle with cheddar cheese sauce. Garnish with rosemary**