Archives

Quinoa Stuffed Chicken Breasts

Quinoa Stuffed Chicken Breasts
Print Recipe
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.
Share this Recipe
Powered byWP Ultimate Recipe

Lentil and Chicken Sausage Casserole

Lentil and Chicken Sausage Casserole
Print Recipe
Servings
4
Servings
4
Lentil and Chicken Sausage Casserole
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a casserole dish with cooking spray. Put the lentils in the dish and set it aside. Preheat the oven to 350 degrees.
  2. Slice the sausage into 1/2" coins. Heat a medium skillet over high heat. Add the sausage slices and cook until lightly browned on one side, 3 - 4 minutes.
  3. Turn the sausage and cook another 3 - 4 minutes. When the second side is browned, remove the sausage from the pan add to the lentils in the casserole.
  4. Add the tablespoon of olive oil to the pan and swirl to coat the bottom. Add the onions, mushrooms, and garlic and cook for 5 minutes or so stirring often. Add some of the chicken stock if things seem dry.
  5. Once the veggies are soft and fragrant, add them along with any drippings to the casserole. Add the rosemary and Italian seasoning.
  6. Mix all the ingredients together and cover with foil. Bake in the oven for 30 - 35 minutes or until things are bubbly.
  7. Layer the tomato slices on top of the casserole. Sprinkle with the cheese and drizzle with a little more olive oil.
  8. Return to the oven uncovered and bake another few minutes until the tomatoes begin to soften and the cheese melts.
  9. Turn the oven to broil and let the casserole go 3 - 4 minutes until it is golden. Remove from the oven and let set 10 minutes before serving.
Share this Recipe
Powered byWP Ultimate Recipe

Artichoke and Mushroom Rice Pilaf

Artichoke and Mushroom Rice Pilaf
Print Recipe
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Artichoke and Mushroom Rice Pilaf
Print Recipe
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Swirl the olive oil into a large heated skillet. Allow the oil to get hot. Add the artichoke hearts, mushrooms and shallots to the skillet and cook, stirring occasionally until everything is lightly browned and tender. Add a little chicken stock if things seem too dry.
  2. Squeeze the package of rice to break it up. I used a Long Grain and Wild Rice Blend, but brown rice or any other grain would work. Open the package and add the rice to the skillet.
  3. Remove the thyme leaves from their stems by sliding your finger from the top to the bottom. Add the leaves to the skillet
  4. Toss to combine the ingredients and use a wooden spoon to separate the rice if necessary. Cook over medium heat, adding the chicken stock as needed. You want things to move around easily and to be a bit juicy.
  5. Continue to cook for 10 minutes, stirring frequently until the rice is tender and the flavors are well blended. Taste and add salt and pepper as needed. drizzle with a little olive oil.
  6. Serve with grilled meat, poultry or fish.
Share this Recipe
Powered byWP Ultimate Recipe

Artichoke Lasagna

Artichoke Lasagna
Print Recipe
Servings
6
Servings
6
Artichoke Lasagna
Print Recipe
Servings
6
Servings
6
Ingredients
Bechamel Sauce
Lasagna
Servings:
Instructions
Bechamel sauce
  1. Melt the butter in a small sauce pan. Add the flour and cook, stirring frequently for 2 minutes or so. Add the milk slowly whisking constantly to keep things smooth.
  2. Bring the mixture just to a boil, stirring constantly. Remove the pan from the heat and stir in the Parmesan cheese. Set aside in a warm place. If sauce gets too thick add a little more half & half.
Lasagna
  1. Cook the lasagna according to the package directions. Drain well and lay out on wax or parchment paper. Prepare the filling while the pasta cooks.
  2. Heat the olive oil in a large skillet. Add the onion and cook for 3 minutes. Add the bell peppers and mushrooms and cook another 3 minutes. Stir often during this step to insure everything is softening.
  3. Add the garlic and artichoke hearts and cook 3 minutes more or until everything is soft, fragrant, and lightly browned. Allow to cool before adding to the other filling ingredients.
  4. In a large bowl, combine the ricotta, eggs, pesto, and 1/3 cup of the Italian Cheese Blend. Mix everything together. Add the cooled vegetables and stir it all together.
  5. Spray a baking dish with non-stick spray. Place 2 lasagna noodles in the bottom of the dish. Spread half of the filling evenly over the noodles. Sprinkle with a little of the remaining cheese blend and drizzle a tablespoon or two of the Bechamel over the layer.
  6. Repeat the process with two more noodles and the other half of the filling. Sprinkle with cheese and drizzle with sauce as for the first layer.
  7. Top with the remaining two noodles. Spread the rest of the Bechamel sauce on top and sprinkle with the last of the cheese blend.
  8. Cover loosely with foil and bake in a pre-heated 350 degree oven for 30 minutes. Check to see if things are beginning to bubble. If not cover and bake another 5 minutes or so.
  9. When the lasagna is bubbly, remove the foil and raise the oven to broil. Broil the lasagna for 3 - 4 minutes or until it is lightly golden brown and even more bubbly.
  10. Allow to rest 10 -15 minutes before cutting and serving.
Share this Recipe
Powered byWP Ultimate Recipe

Italian Sausage and Cannellini Stew

Italian Sausage and Cannellini Stew
Print Recipe
Servings
4
Servings
4
Italian Sausage and Cannellini Stew
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice the sausage links into 1 inch chunks (this is easier if they are slightly frozen) and brown in a soup pot over medium heat. Remove the sausage and set aside. Drain off most of the fat in the pot.
  2. Add the olive oil to the pot and allow it to get hot. Add the onions and the carrots. Cook, stirring occasionally for 3 - 4 minutes until the onions begin to soften.
  3. Add the bell pepper, mushrooms, jalapeno, garlic, and squash. Cook for 5 minutes or as long as it takes for things to get soft and fragrant.
  4. Add the wine to the pot and stir to loosen all the brown goodies on the bottom of the pot. Add the tomatoes and the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes or so.
  5. Return the cooked sausage chunks to the pot along with the cannellini beans and season with the Italian Herbs.
  6. Let everything simmer for another 10 minutes or so to heat things through. Taste and adjust seasonings. Add more herbs or salt and pepper as you like.
  7. Ladle into soup bowls, garnish with the grated Romano, and serve.
Share this Recipe
Powered byWP Ultimate Recipe