Mexican Stuffed Chicken

Originally published on January 21, 2017

I’m going to be honest with you. I’m not a huge fan of chicken breasts. I know, I know, the white meat is preferred by many, and KFC will even charge you extra if you ask for a bucket of “all-white” meat. But chicken can already be somewhat boring and when you stack up a bunch of unimpressive bland chicken breasts against some really great chicken thighs that are fatty and packed full of flavour, there’s really no comparison for me. That is, until you stuff them.

Stuffed chicken breasts really can turn something fairly mundane into something very exciting – and you can stuff them with anything you’d like. I’ve done avocado, mushrooms, spinach – even pistachios! This version combines sweet bell peppers with spinach and mozzarella, and dusts the top of the chicken breasts with homemade taco seasoning.

Delicious! And so easy too.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cups packed baby spinach
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper, plus a pinch
  • 1 teaspoon salt, plus a pinch

Directions:

1.) Preheat oven to 400 degrees Fahrenheit. Pat chicken breasts dry with paper towel and set aside.

2.) Heat one tablespoon of olive oil in a skillet set over medium heat. When hot add red and green pepper. Cook for 3 minutes, just until soft, then add spinach. Add a pinch of salt and black pepper, stir, and cook just until the spinach is wilted. Set aside.

3.) In a small bowl combine the chili powder, cumin, paprika, garlic powder, crushed red pepper flakes, onion power, oregano, 1/2 teaspoon black pepper, and 1 teaspoon salt. Mix together well.

4.) This is when you need to cut into the chicken. Many people decide to cut into the thick side of the breast, because that’s where the most meat is. However, I have found that when doing this, it’s harder to control the knife and it’s very easy to slice through the breast without actually creating a pocket. Because of this, I like to start my cut on the thinner side of the chicken. Your knife won’t cut through because you’re actually going into thicker meat, not thinner. Use a good paring knife, and confidently slice a pocket into the chicken breast. Start at one end of the thinner side, push the knife in gently, and then work your knife around the inside of the chicken breast, towards the back and then to the other side of the chicken breast.

5.) Stuff chicken breasts with 1/4 of the mozzarella cheese each. Then add the bell pepper and spinach mixture. Once each chicken breast is stuffed, place on a baking sheet.

6.) Using the remaining one tablespoon of olive oil, brush each chicken breast with it. Then generously sprinkle on the taco seasoning.

7.) Place the chicken breasts into the preheated oven and cook for 30 minutes, until the tops are browned and the chicken is hot throughout.

8.) Remove from chicken and allow to rest for 5 minutes before slicing or serving.

Tie Dye Cake

Originally published on January 26, 2017

We had a birthday around these parts earlier this month! My older daughter turned 11. 11! How hard is that to believe? Well, probably not so much for you, but for us it just didn’t seem right. The whole time flying by, etc. etc. But I digress, because I’m actually not posting about how life is racing by before my very eyes. No. I wanted to talk to you about cake.

Birthday cake has been getting pretty crazy in this house. It all started one year ago, when I wanted to do a throwback Jelly Bean Cake that my grandma always made me as a kid. Then it continued on with a Cheesecake Stuffed into Chocolate Cake for my hubby. And when it was time once again for that same daughter to sit down to a special birthday cake, she came to me, complete with picture and all, telling me this was the cake she wanted this year. A Tie Dye Cake.

I wasn’t too worried about it at first. I mean, I handled that chocolate/cheesecake thing pretty well, and this one didn’t look much harder. But it is. That cake is so damned light that the first time I picked up a layer, it broke. Right in half. And I cursed. And then I started making another, smaller cake.

Smaller layers are important here; I ended up using a 6″ cake pan because the cake simply doesn’t have the ‘oomph’ needed to be picked up, placed down, and tinkered with, unless the cake is already quite small to begin with. So go small, and you shouldn’t run into any problems. The cake is super light, making it so, so yummy, and the decorating is a breeze. Especially if you cheat and by canned frosting, like I did.

Ingredients:

For the cake:

  • 1 box white cake mix
  • 1 1/4 cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry 
  • 2 cups boiling water 

For the decoration:

  • 2 12-ounce cans whipped icing 
  • Colored decoration icing: yellow, orange, red, purple, green, blue 

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly spray 2 6-inch round cake pans with non-stick cooking spray (or lightly coat in oil).

2.) In a large mixing bowl, beat together cake mix, water, oil, egg whites and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes.

3.) Divide batter evenly into the prepared pans and bake in the oven for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven and let sit in pans for 10 – 15 minute before turning over onto wire racks to cool completely. Trim off the tops of the cakes to make a level surface.

4.) Place 1 tablespoon of each flavour of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cake, splash the different gelatin all over the cakes. Cover cakes separately with plastic wrap and refrigerate for 3 to 4 hours.

5.) Remove cakes from fridge. Unwrap and place 1 cake on plate or cake stand and spread with white icing evenly on top. Place the second cake on top and finish icing the cake, top and sides, with white icing. Randomly place big dollops of the colored decorated icing all over the iced cake. Using a small rubber spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

6.) Serve and enjoy!

.

Smaller layers are important here; I ended up using a 6″ cake pan because the cake simply doesn’t have the ‘oomph’ needed to be picked up, placed down, and tinkered with, unless the cake is already quite small to begin with. So go small, and you shouldn’t run into any problems. The cake is super light, making it so, so yummy, and the decorating is a breeze. Especially if you cheat and by canned frosting, like I did.

Ingredients:

For the cake:

  • 1 box white cake mix
  • 1 1/4 cups water 
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry 
  • 2 cups boiling water 

For the decoration:

  • 2 12-ounce cans whipped icing 
  • Colored decoration icing: yellow, orange, red, purple, green, blue 

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly spray 2 6-inch round cake pans with non-stick cooking spray (or lightly coat in oil).

2.) In a large mixing bowl, beat together cake mix, water, oil, egg whites and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes.

3.) Divide batter evenly into the prepared pans and bake in the oven for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from oven and let sit in pans for 10 – 15 minute before turning over onto wire racks to cool completely. Trim off the tops of the cakes to make a level surface.

4.) Place 1 tablespoon of each flavour of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cake, splash the different gelatin all over the cakes. Cover cakes separately with plastic wrap and refrigerate for 3 to 4 hours.

5.) Remove cakes from fridge. Unwrap and place 1 cake on plate or cake stand and spread with white icing evenly on top. Place the second cake on top and finish icing the cake, top and sides, with white icing. Randomly place big dollops of the colored decorated icing all over the iced cake. Using a small rubber spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

6.) Serve and enjoy!

Frozen Lime Margarita

Originally published on February 7, 2017

The Super Bowl was this past weekend, and we had major celebrations around our house! With just the four of us, there was plenty of food to go around (and some that’s still in our fridge), and we all got pumped (for our different reasons) to cheer on the Atlanta Falcons. The Falcons lost of course, in the most devastating of ways, but the adults had these delicious margaritas to calm our woes.

Let me talk to you for a minute about margaritas. Over the years, and we don’t remember how, they’ve kind of become mine and Brent’s drink. So I’ve made quite a few of them over the years, but have never really been able to get that “slushy” consistency. Either I’ve been scared the blocks of ice were going to chip the blade of my blender, or they just never really broke down at all. Other times I just gave up altogether and simply poured the contents over ice. But I no longer have to live that way anymore.

The trick, my friends, is to crush the ice before you blend it. And how do you crush ice if you don’t have an industrial ice crusher in your kitchen? In the funnest of ways. You put it in a large resealable bag, twist the air out of it, and then smash it onto your floor or counter. I mean smash it. Quite hard, but not so hard that it breaks the bag, as I did before ice went flying all over my kitchen. But boy, it sure was fun.

Ingredients:

  • 2 cups crushed ice 
  • 2 ounces tequila
  • 1 ounce Triple Sec
  • Zest and juice of 1 lime
  • 1 teaspoon sugar
  • Lime slices, for garnish

Directions:

1.) Place all ingredients, except for the lime slices, into a blender. Pulse until the ice is fully broken up, all ingredients have been incorporated, and the mix is a slushy consistency. Pour into margarita glasses and garnish with a slice of lime.

Balsamic Pork Tenderloin

Originally published on February 8, 2017

With very little prep and a short cook time, this Balsamic Pork Tenderloin puts a meal on your table that looks gourmet, and tastes great to boot! I would also like to point out that I love capers. I’m actually kind of obsessed with them right now and try to throw them into just about everything.

Ingredients:

  • 2 pork tenderloins, about 1 1/2 pounds each
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 1/2 cup white wine
  • 1/2 cup balsamic vinegar
  • 2 tablespoons butter
  • 2 tablespoons capers
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

1.) Preheat the oven to 450 degrees Fahrenheit.

2.) Combine the garlic, one tablespoon of olive oil, salt, and pepper in a bowl. Press this mixture into the pork tenderloins.

3.)In a large oven-proof skillet, heat the remaining tablespoon of olive oil over medium heat. Add the tenderloin and cook for about 5 minutes on each side. Place in the oven and roast for about 12 minutes.

4.) Remove skillet from the oven and set pork tenderloins aside. Tent with foil to keep warm. Set the skillet over high heat and add the wine and vinegar, scraping up the browned bits from the bottom of the pan. Bring the mixture to a boil, lower heat to a simmer, and reduce by about half. Turn the heat off and whisk in half the butter, then the other half. Stir in the capers.

5.) Cut the pork tenderloins into 1″ slices and pour the sauce over top.

6.) Serve and enjoy!

Overnight Bread

Originally published on February 23, 2017

The people in my house love bread. Me? Sure I like it. Ya know, sandwiches are one of my favourite things, and for those, you need bread (that’s right I said sandwiches, not wraps.) But I can certainly go a meal without it, while the others would prefer not to. Luckily for them, while snacking on bread might not be my favourite, baking it certainly is. And man, I have a recipe that will wow you.

It’s Overnight Bread, and it’s just as easy as it sounds. There’s no kneading at all, and all you have to do is mix the ingredients before you go to bed, and then walk into your kitchen the next morning to find beautifully risen homemade bread. After that, it’s just a matter of shaping and baking. Yep, it’s that easy.

Once it’s done and ready to be cooked, you can even pop it in the slow cooker on high for a couple of hours if you’d like. I’ve done it both ways, and I prefer the way it comes out in the oven better. But we all have days when we don’t want to focus on making bread (even if we love to do it), and this is one way in which you really don’t need to think about this bread recipe at all.

Ingredients:

  • 3 cups all-purpose flour
  • 1 package (about 1 tablespoon) dry active yeast
  • 1 1/2 cups warm (not hot) water
  • 1 egg, lightly beaten
  • 1 teaspoon salt

Directions:

1.) Add the flour, yeast, and water together in a large bowl and mix. It will be very stringy at this point and will not be able to be shaped into a ball or loaf; that’s okay.

2.) Cover the bowl with a damp tea towel and leave to rise for 8 – 13 hours, or overnight.

3.) When ready to bake, dust hands and a work surface with flour. Dump the dough out onto the floured work surface and divide into two. Shape each piece of dough into a loaf. Cover with the towel again and let rise for another hour.

4.) When ready to bake, preheat oven to 425 degrees Fahrenheit. Place each loaf of bread on a separate baking sheet lined with parchment paper. Mix the beaten egg with a tablespoon of water and then using a pastry brush, brush the egg wash over top of each loaf. Sprinkle each with about half a teaspoon of salt.

5.) Place the bread in the preheated oven and bake for 10 – 12 minutes, until it’s browned and sounds slightly hollow when tapped.

6.) Slice, and enjoy!

Kale Chips

Originally posted on March 14, 2017

I’ve made kale chips before and to be honest, I wasn’t too thrilled with them. I put them in the oven, toasted and salted them, and out came these little wisps that were no longer green. And they didn’t taste very good either.

But, I come armed today with a new recipe for kale chips – the ultimate veggie chip that’s supposed to be both delicious and crazy good for you. I may have lowered the “crazy good for you factor” just a wee bit, when I decided to dunk them in oil this time, rather than dry them out in the oven. The difference is astounding. Now I know why people actually like and eat kale chips!

Ingredients:

  • 1 bunch of kale
  • Kosher salt
  • Canola or peanut oil, for frying

Directions:

1.) In a large heavy pot (or a deep fryer) heat 2 to 3 inches of oil to 350 degrees (you will need more if you’re using a deep fryer.)

2.) Thoroughly wash all the kale leaves and dry them very well. There’s already quite a bit of moisture in kale and if the leaves are not dry when they go into the hot oil, they can sputter and cause the oil to bubble over, which can be very dangerous. Dry your kale very well!

3.) Tear the leaves into bite-size pieces. Drop 5 to 7 pieces of kale in at a time. Let the kale fry for 30 – 60 seconds only and then remove with a spider or slotted spoon. Drain on paper towels and season generously with salt. Repeat with remaining leaves.

4.) Serve and enjoy!

Ree’s Sloppy Joes

Originally published on March 18, 2017

My past couple of recipes prove that you never stop learning in the kitchen. First there were the deep-fried kale chips that are a massive improvement on the old roasted ones I had on the site; and today it’s a new and improved Sloppy Joe recipe. Well, it’s new for our house anyway. Probably not for Ree Drummond, the Pioneer Woman, who’s probably been making them for years. Now I will too.

And, today is National Sloppy Joe day, so there’s no reason not to make them (and if you imbibed a bit too much for St. Patty’s Day yesterday, they’re super simple and the perfect greasy comfort food to settle a stomach!)

Ingredients:

  • 2 tablespoons butter
  • 2 1/2 pounds ground beef
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1/2 carrot, shredded  
  • 5 cloves garlic, minced
  • 1 1/2 cup ketchup
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon red pepper flakes
  • Worcestershire sauce, to taste
  • 2 tablespoons tomato paste (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions:

1.) Add butter to a large skillet or dutch oven over medium-high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

2.) Add onion, green pepper, and garlic. Cook for a few minutes, until the vegetables begin to soften.

3.) Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Add tomato paste, Worcestershire, and Tabasco, if using. Taste and adjust seasoning as needed.

4.) Pile sloppy joe mixture onto kaiser rolls, serve and enjoy!

Chicken and Potatoes One-Pot Dish

Originally published on March 24, 2017

The girls and I spent a little over a week with my family this past March Break and I did the cooking! Cooking at my childhood home is really no different than cooking at my current home – I still play around with different recipes and try new things. I knew this one-pot chicken and potatoes dish was going to be a hit around the table, full of Parmesan, garlic and a cream sauce that made us want to lick our plates (or maybe that was just me). I wish I was still there to partake of the leftovers!

Ingredients:

4 bone-in chicken breasts, cut into pieces if they’re very large
2 tablespoons butter
1 tablespoon olive oil
3 cups baby spinach, roughly chopped
1 pound potatoes, quartered
Salt, to taste
Freshly ground black pepper

For the sauce:

  • 1/4 cup butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions:

1.) Preheat oven to 400 degrees and lightly oil a 9″ x 13″ casserole dish. Season chicken generously with salt and pepper.

2.) Melt 2 tablespoons of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown. Turn chicken and brown the other side for 2 – 3 minutes. Remove from pan and set aside.

3.) Place the spinach into the pan, stir to coat in the fat, and cook for just about 2 minutes, until the spinach is slightly wilted. Remove from pan, toss with the potatoes and set aside.

4.) To make the sauce, melt 1/4 cup of butter in the skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 or 2 minutes. Whisk in flour until it’s fully incorporated into the fat and cook for 1 minute.

5.) Gradually whisk in chicken broth, fresh thyme and basil. Cook, whisking constantly, until fully incorporated, about 1-2 minutes. Remove from heat and stir in Parmesan and half and half. Season with salt and pepper to taste and stir until cheese and cream are fully incorporated.

6.) Place the potatoes and spinach in the bottom of the casserole dish and pour the garlic Parmesan over top. Place the chicken breasts over top of the potatoes.

7.) Place into the oven and cook for 40 – 45 minutes, until the chicken is cooked through and the potatoes are soft.

8.) Serve and enjoy!

Roasted Leg of Lamb with Mint Sauce

Originally posted on April 3, 2017

I love lamb. Like, I really love lamb. I try to buy it whenever I can when the husband isn’t here for dinner (he does not share my love of the lamb), but I always end up making it the same way. Lemon, garlic, rosemary – same way, every time. I’m just so scared of screwing it up! But this time, I wanted to do something a little different.

So I went with a leg instead of the lamb chops I usually go for; but I couldn’t bring myself to slather it in a curry rub or do something else that could possibly ruin the perfect piece of meat I’d just bought. I love it so much – what if I wrecked it? But, I still also really wanted to do something I hadn’t done before.

Then I thought, mint sauce. Why don’t I roast my leg of lamb with the same seasonings I usually do, but add a mint sauce that I already know goes so classically well with lamb? It was a good thought, but I can’t bring myself to add dollops of jelly to my dinner, either. So I grabbed a handful of mint, and turned it into a mint sauce reminiscent of chimichurri.

It gave me and the girls a different way to enjoy our lamb, it was one we all loved, and now I can say with confidence that mint really is a great accompaniment to lamb!

Ingredients:

  • 1 leg of lamb, between 4 and 5 pounds
  • 3 cloves garlic, minced
  • 3 tablespoons fresh rosemary, chopped
  • Zest of 1 lemon
  • 1 to 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the mint sauce:

  • 1 bunch of fresh mint, finely chopped
  • 1 teaspoon sugar
  • 3 tablespoons white wine vinegar
  • Pinch of salt
  • Pinch of freshly ground black pepper

Directions:

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Combine the garlic, rosemary, and lemon zest and rub all over the lamb. Drizzle generously with olive oil, transfer to a roasting rack and place in the hot oven.

3.) Roast the leg of lamb for 15 minutes then, without opening the oven door, turn the heat down to 350 degrees. Roast for another hour for medium to medium-rare, or another hour and 30 minutes for well done.

4.) Remove the lamb from the oven, tent with foil, and allow to rest for 10 – 15 minutes.

5.) While the lamb is resting, making the mint sauce by combining all of the ingredients and mixing very well.

6.) Carve the roast into slices and arrange on a platter. Drizzle the mint sauce over top.

7.) Serve and enjoy!

Chicken Quesadillas

Originally published on April 10, 2017

I love quesadillas. They’re quick, they’re easy, and they’re so tasty! Which is why when I made them for Girls’ Night a little while ago, I was appalled to find that I didn’t have one quesadilla recipe on the site. Not one! Well, that was something that had to be corrected right away, so I give you a great chicken quesadilla recipe!

I used to eat my quesadillas the way you’ll find them in most restaurants – tons of goodness stuffed inside, with salsa and sour cream on the side. Let me tell you, this is not the best way to do it. It wasn’t until I was working in a restaurant that I saw a better way. Instead of piling salsa into a little cup on the side, put it right into the quesadilla. You won’t have to dip it in, inevitably causing all the goodness inside to spill out, and I promise you, the tortilla will not get soggy.

Ingredients:

  • 1 tablespoon olive oil
  • 4 10-inch tortillas
  • 2 cups cooked chicken, shredded or cubed
  • 2 cups Cheddar cheese, shredded
  • 1 cup salsa
  • 1/4 cup fresh cilantro, chopped

Directions:

1.) Heat a cast iron skillet over medium heat. When hot, add olive oil and allow it to also heat.

2.) Place one tortilla inside the pan. On one side of the tortilla, sprinkle about 1/2 cup cooked chicken, 1/2 cup cheese, 1/4 cup of salsa, and 1 tablespoon of cilantro.

3.) Flip the empty half of the tortilla over the chicken mixture and allow to cook for about 3 minutes, until the bottom half is golden brown. Flip the quesadilla over and fry for another 3 minutes, until that side is also golden brown.

4.) Remove quesadilla from the pan and allow it to sit while you prepare the others. (This will not only help keep the heat inside, but will also prevent the cheese from spilling out while it’s lava hot.) Repeat entire process with the remaining quesadillas, even adding more oil to the pan if it runs dry.

5.) Once all the quesadillas have been cooked, slice them into wedges.

6.) Serve and enjoy!