Crispy Sweet Chicken Roulade

This is heavily adapted from Paula Deen’s Honey and Goat Cheese Chicken

 

 

Crispy Sweet Chicken Roulade
Print Recipe
Servings Prep Time
2-4 15 m
Cook Time
45 m
Servings Prep Time
2-4 15 m
Cook Time
45 m
Crispy Sweet Chicken Roulade
Print Recipe
Servings Prep Time
2-4 15 m
Cook Time
45 m
Servings Prep Time
2-4 15 m
Cook Time
45 m
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°
  2. Pound chicken breasts to app. 1/4" thickness
  3. Spread cream cheese evenly on flattened chicken (you may have some leftover - that's okay! Just save it for something else. Like a bagel. Or whatever.)
  4. Roll chicken so that cream cheese is on the inside
  5. Place in baking dish
  6. Smash crackers, and add paprika and salt (I do this all in a Ziploc. You can do it in a bowl if that's your deal.)
  7. Pour cracker mixture over chicken (if you have enough, you can lift the rolls up and get some coating on the bottom, but it's okay if you don't have enough to do this)
  8. Bake at 350° for 10 minutes
  9. While chicken is baking, melt butter and stir in honey
  10. After 10 minutes, pull chicken out and pour honey butter mixture over the rolls (a lot of it will end up in the bottom of the baking dish - it's all good)
  11. Bake at 350° for another 30-40m (depending on the size of your breasts) (Your chicken breasts.)
  12. Make sure your chicken is cooked through, then dig in and enjoy!
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Three Bean Soup


Three Bean Soup
Print Recipe
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Three Bean Soup
Print Recipe
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Ingredients
Servings: cups, app.
Instructions
  1. Heat oil in bottom of stock pot
  2. Saute onion until translucent, about 5 min
  3. Add garlic ad saute for 1-2 min more
  4. Add turkey, taco seasoning, salt, and paprika
  5. When turkey is browned, add corn, beans, tomatoes, and 1c of broth
  6. Simmer for at least 1 hour, stirring regularly and adding additional broth as needed
  7. Garnish with sour cream and/or shredded cheese, as desired
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Meat Sauce

Up here in the Dirty Jerz, people seem to be all about the red sauce. Which I get — it’s very versatile. You can have it plain, with meatballs, with sausage, whatever you want. But growing up, we always had meat sauce, and I vastly prefer its richer flavor. Plus, it eliminates a step from things like lasagna and pizza…I don’t have to make meat for those, because it’s already in the sauce!

There are many, many variations on meat sauce. This one is mine.

 

Meat Sauce
Print Recipe
Prep Time
20 minutes
Cook Time
1-5 hours
Prep Time
20 minutes
Cook Time
1-5 hours
Meat Sauce
Print Recipe
Prep Time
20 minutes
Cook Time
1-5 hours
Prep Time
20 minutes
Cook Time
1-5 hours
Ingredients
Servings: many
Instructions
  1. Sautée garlic & mushrooms until mushrooms are cooked through.
  2. Add beef, veal and pork.
  3. Brown meat & drain.
  4. Return meat to pot.
  5. Puree tomatoes.
  6. Add tomatoes to meat.
  7. Add tomato paste, wine, stock and herbs.
  8. Boil until alcohol is evaporated.
  9. Simmer on low for 1-5 hours.
  10. Remove from heat.
  11. Stir in sour cream and cinnamon.
  12. Serve over pasta.
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Creamy Salmon Pasta

Creamy pasta with salmon

This is one of those recipes that is so easy I feel like I’m cheating by posting it. But I figure if I didn’t know about this fast and easy method of making “cream sauce”, you may not, either. And believe me, if you like cream sauce, you want to know.

Tips and tricks: First, any kind of protein (or none!) would be great with this. I happened to use salmon because my dr. told me if I’m not going to take supplements (I’m not, because I feel like crap when I do), I need to eat salmon a few times a week. I think this recipe would also be really great with chicken.  Also, when I made this, I made it for myself to have for lunch, and I mixed everything together (except the tomatoes) as in the recipe below. Next time, I’m going to keep the salmon separate, as by the 3rd lunch, the salmon flavor had completely overwhelmed everything else.

Creamy Salmon Pasta
Print Recipe
Super easy creamy pasta with salmon
Servings
6 ish
Servings
6 ish
Creamy Salmon Pasta
Print Recipe
Super easy creamy pasta with salmon
Servings
6 ish
Servings
6 ish
Ingredients
Servings: ish
Instructions
  1. Boil pasta to al dente and drain
  2. Add cream cheese, Parmesan, and milk to hot pasta
  3. Stir until cheeses are completely melted
  4. Add lemon juice, garlic, and/or basil if desired
  5. Stir in desired salmon or chicken, coating well
  6. Top with grape tomatoes if desired
Recipe Notes

Modified from Chef Michael Smith's Penne with Smoked Salmon & Cream Cheese Sauce.

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Summer Salad

Holy cow, it’s already Thursday?!?! Obviously this was supposed to go up/out on Tuesday…I’m still trying to get back in the hang of blogging and sharing and stuff and time just got away from me this week. I promise this is just as tasty today as it would have been two days ago.
Summer Salad photo

When I was a kid, salad bars were rife with foods I wasn’t otherwise exposed to: olives, teeny little orange slices, stinky cheeses, cucumbers, and my favorite: garbanzo beans. “Garbanzo beans” was/is fun to say, especially if you stretch it out into garbaaaaaaaanzo, and they had a texture that was different from anything else I ate. If the salad bar had them, I always loaded up on them.

I didn’t realize until I was an adult and discovered that garbanzo beans are just another name for chickpea that I could actually buy some for my very own at home. So for years now I’ve bought the odd can here and there when I’m in a salad-making mood. And I’ve tried the other famous chickpea food, hummus. Weirdly, I hate hummus. Ick.

But then I came across a recipe on Pinterest, as one does, for a salad actually made from chickpeas. Oh. Myyyyy. The original recipe was tasty, but I tweaked it quite a bit to make it exactly what I wanted (lost the garlic so I can eat it at work, added tomatoes for a little extra flavor and vitamin C). This salad both fills and refreshes, and is perfect to throw together for a quick summer lunch or dinner, especially on a super hot day (no cooking! Yay!). I typically eat this as a full meal, but it would make a great side, too.

Sidenote: I just found out that chickpeas are super high in iron! Bonus!

Also, lime juice really is the best citrus flavor for this. Orange is too sweet, and lemon and grapefruit are too sour. That said, if you don’t have lime on hand, use lemon or grapefruit and cut the amount by half(ish).

Summer Salad
Print Recipe
A quick, refreshing salad that perfect for a summer lunch or dinner.
Servings Prep Time
10 -ish, I guess? 5 minutes
Servings Prep Time
10 -ish, I guess? 5 minutes
Summer Salad
Print Recipe
A quick, refreshing salad that perfect for a summer lunch or dinner.
Servings Prep Time
10 -ish, I guess? 5 minutes
Servings Prep Time
10 -ish, I guess? 5 minutes
Ingredients
Servings: -ish, I guess?
Instructions
  1. Combine tomatoes, garbanzo beans, feta, and basil in a large bowl (make sure there's plenty of room for gentle tossing!). You don't need to mix everything just yet -- just dump it in the bowl.
  2. Drizzle olive oil and lime juice evenly over other ingredients.
  3. Gently toss to coat, being careful not to smash the feta too much.
Recipe Notes

Do make sure you're using a good feta -- I bought a brand I don't usually get this time and it's so salty I almost can't taste anything else.

Also, lime juice really is the best citrus flavor for this. Orange is too sweet, and lemon and grapefruit are too sour. That said, if you don't have lime on hand, use lemon or grapefruit and cut the amount by half(ish).

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