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Quinoa Stuffed Chicken Breasts

Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Quinoa Stuffed Chicken Breasts
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook quinoa according to the package directions and set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
  3. While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
  4. Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
  5. Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
  6. Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
  7. Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
  8. Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
  9. Remove any toothpicks or twine before serving.
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Smothered Pork Chops

Smothered Pork Chops
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Servings
2
Servings
2
Smothered Pork Chops
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small cast iron skillet over high heat. Sprinkle the Italian seasoning on both sides of the pork chops. Spray the skillet with the cooking spray. Add the pork chops and sear 3 minutes on each side. Remove the chops from the pan and set aside.
  2. Reduce the heat to medium and add the olive oil to the skillet. Add the onions, leeks, and garlic to the skillet and cook undisturbed for 5 minutes. Add a pinch of salt and continue to cook slowly for 20 minutes, stirring occasionally until they are golden brown.
  3. Add the flour to the skillet. Cook and stir for 2 minutes. Slowly add the broth and milk stirring to keep everything smooth. Add the thyme sprigs and continue to cook until the gravy begins to thicken, 5 minutes or so.
  4. Return the chops to the pan and turn several times to coat them with the gravy. Top with a generous dose of cracked black pepper. Place the skillet in a preheated 350 degree oven. Bake 20 - 30 minutes until the are cooked. Remove the thyme stems. Allow to cool slightly before plating.
Spinach Polenta
  1. Saute 2 cups of chopped spinach in a little olive oil with a clove or two of minced garlic. Set Aside
  2. Cook 1/2 cup polenta according to the package directions using equal parts of milk and chicken broth. When the polenta is the consistency you like, add the spinach mixture, 1 small pat of butter, and a small handful of Romano cheese. Serve.
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Halloween Hash, Redux

Halloween Hash, Redux
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Servings
3
Servings
3
Halloween Hash, Redux
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the oil in a large skillet. Add the sweet potatoes. Allow to cook undisturbed for 3 to 4 minutes.
  2. Turn the potatoes and add the onions. Cook undisturbed for another 3 - 4 minutes. Continue to cook 5 minutes more, gently stirring occasionally.
  3. Add the peppers, garlic, and spices and cook a few minutes. If things seem to be getting too dry, add a little chicken stock as needed.
  4. Add the cranberries, salad dressing, and a bit more chicken stock (if needed). Cook until everything is tender and nicely browned. Stirring occassionally
  5. Stir in the drained beans and cook until they are heated through.
  6. Divide between two or three shallow bowls. Top with the crumbled goat cheese and serve.
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Lemony Asparagus and Chicken with Penne

Lemony Asparagus and Chicken with Penne
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Servings
2
Servings
2
Lemony Asparagus and Chicken with Penne
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
  3. Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
  4. While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
  5. Add the asparagus to the pan and cook for 3 - 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
  6. Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
  7. Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
  8. Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
  9. Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
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Frittata with Spinach and Chicken Sausage

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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