If you are looking for a gourmet restaurant-tasting recipe, this one is amazing! I made it with mashed potatoes, and it really tasted like something from a nice restaurant! Kim took pictures of it, but I have waited long enough to post it!! I will add the pics when I can!
Cheesy Basil-Stuffed Chicken Breasts
(From the Cook's Country Cookbook)
Serves 4
1 cup shredded mozzarella cheese
¼ cup chopped fresh basil
2 tbsp heavy cream
1 tbsp fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 boneless, skinless chicken breasts (about ½ lb, trimmed)
3 tbsp mayonnaise
2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse
crumbs
2 tbsp extra-virgin olive oil
1 pint cherry tomatoes, halved
1.Adjust an oven rack to the middle position and heat the oven to 425 degrees. Combine the cheese, 2 tbsp of the basil, the cream, lemon juice, 2 tsp of the garlic, ½ tsp salt, and pepper to taste in a medium bowl.
2.Cut a pocket in each chicken breast, stuff with the cheese mixture, and seal. Transfer the stuffed breasts into a 13 x 9 in baking dish and spread the tops evenly with the mayonnaise.
3.Combine the bread crumbs, remaining 2 tbsp basil, remaining tsp garlic, and 1 tbsp oil. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
4.Toss the tomatoes with the remaining 1 tbsp oil, ½ tsp salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 25 mins. Serve.
Stuffing the chicken breasts:
1.Working carefully, use a sharp paring knife to cut a pocket in the thickest area of the chicken breast. Gently work the knife back and forth until the pocket extends down into most of the breast.
2.Use a small spoon to scoop ¼ of the filling into each chicken breast. Seal in the filling by threading a toothpick or wooden skewer through the chicken about ¼ from the opening.
Friday, May 22, 2009
Tuesday, May 5, 2009
Black Bean Burgers
Happy Cinco de Mayo! Here is a yummy recipe using black beans.
Black Bean Burgers
1 can black beans, rinsed/drained, and smashed with fork
1 egg
2 tablespoons salsa
chopped and sauteed onions and green peppers
1/2 cup bread crumbs
spices (cumin, oregano, pepper)
Mix everything together, and form into 4 patties. You can either brush them with oil and bake them, or cook them in a pan with olive oil (flipping once), which is what I did. Then dress and eat as you would with a normal burger.
Black Bean Burgers
1 can black beans, rinsed/drained, and smashed with fork
1 egg
2 tablespoons salsa
chopped and sauteed onions and green peppers
1/2 cup bread crumbs
spices (cumin, oregano, pepper)
Mix everything together, and form into 4 patties. You can either brush them with oil and bake them, or cook them in a pan with olive oil (flipping once), which is what I did. Then dress and eat as you would with a normal burger.
Sunday, May 3, 2009
Dunkley's Famous Macaroni Salad
This macaroni salad is very yummy! My family loved it. I think it is the perfect recipe for a summer picnic or potluck.
Dunkley's Famous Macaroni Salad
From RecipeZaar
1 (16 oz) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow onion or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan cheese, grated
1 cup dill pickles, sliced
1 cup salami, diced
1 cup black olives, drained and sliced or diced
1/2 teaspoon horseradish
1-2 tablespoon garlic salt
1-2 tablespoon fresh minced garlic
1/2 teaspoon white pepper
1-2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3 oz) jar pimentos, rinsed and drained
1-1 1/2 cups mayonnaise
1. Bring 2 quarts water to a boil.
2. Add macaroni and cook until it is al dente, approximately 7 to 9 minutes.
3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together
4. Rinse macaroni until cool.
5. Drain well and let it dry out slightly.
6. Place pasta in a large bowl.
7. Carefully fold in celery, red onion, white onion, Cheddar, Swiss cheese, Parmesan cheese, dill pickles, salami, and black olives.
8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, and celery salt together. Add to the salad.
10. Fold in pimentos.
11. Mix 1 cup of mayonnaise and horseradish; fold into the salad (You may use up to another 1/2 cup mayonnaise, if needed).
12. Refrigerate for another 30 minutes to 1 hour before serving.
Makes 25 servings
******First of all I cut the recipe in half. I didn't want to have leftovers of this for the rest of our lives. I didn't use horseradish or pimentos (I couldn't find the pimentos at the store). I didn't use the full amount of cayenne pepper and added the lower amount of the black pepper because I didn't want it to be too spicy. I mixed the spices with the mayo instead of the pasta/veggie mixture because I thought the spices would be more evenly spread out that way.
Dunkley's Famous Macaroni Salad
From RecipeZaar
1 (16 oz) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow onion or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan cheese, grated
1 cup dill pickles, sliced
1 cup salami, diced
1 cup black olives, drained and sliced or diced
1/2 teaspoon horseradish
1-2 tablespoon garlic salt
1-2 tablespoon fresh minced garlic
1/2 teaspoon white pepper
1-2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3 oz) jar pimentos, rinsed and drained
1-1 1/2 cups mayonnaise
1. Bring 2 quarts water to a boil.
2. Add macaroni and cook until it is al dente, approximately 7 to 9 minutes.
3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together
4. Rinse macaroni until cool.
5. Drain well and let it dry out slightly.
6. Place pasta in a large bowl.
7. Carefully fold in celery, red onion, white onion, Cheddar, Swiss cheese, Parmesan cheese, dill pickles, salami, and black olives.
8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, and celery salt together. Add to the salad.
10. Fold in pimentos.
11. Mix 1 cup of mayonnaise and horseradish; fold into the salad (You may use up to another 1/2 cup mayonnaise, if needed).
12. Refrigerate for another 30 minutes to 1 hour before serving.
Makes 25 servings
******First of all I cut the recipe in half. I didn't want to have leftovers of this for the rest of our lives. I didn't use horseradish or pimentos (I couldn't find the pimentos at the store). I didn't use the full amount of cayenne pepper and added the lower amount of the black pepper because I didn't want it to be too spicy. I mixed the spices with the mayo instead of the pasta/veggie mixture because I thought the spices would be more evenly spread out that way.
Tuesday, April 21, 2009
Double Chocolate Waffles with Berry Sauce
I found a link to this recipe on my friend's blog. My boys love waffles (when you ask my 4 year old what he wants for dinner, he always says "waffles"), so I thought it would be fun to mix things up a little and try these. (note: I edited the recipe some, so if you want to see the original one, click here.)
Picture courtesy of Our Best Bites
Double Chocolate Waffles with Berry Sauce
from Our Best Bites
Waffles
2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/8 t cinnamon
6 T granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips
Berry Sauce and Topping
3 C berries*
1/4 C raspberry jam (you could use strawberry if you prefer)
2 T hot tap water
optional: powdered sugar to taste
whipped cream
cocoa powder for dusting
*You'll need about 3 cups of berries and you can use any combo you like.
Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Depending on the sweetness of the berries, you can add a little powdered sugar if you'd like.
Set berry sauce aside and make waffle batter.
Waffles:
Preheat a waffle iron.
Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine.
In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.
Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they're combined and don't overmix. Stir in the chocolate chips. This is a pretty thin batter, so don't be expecting something that looks like a pancake batter. It's supposed to be thin.
You shouldn't need to grease your waffle iron. Place batter in and cook according to your iron. Be careful to not overfill. This batter has plenty of levening so it will expand.
****I doubled the batch and got about 10 waffles (in a round Belgian waffle iron). For the berry sauce I used frozen blueberries, blackberries, and raspberries and added some fresh strawberries. It turned out really yummy. I only did one batch of the berry sauce and it was enough for nearly all of the doubled batch of waffles. I ended up making way more waffles than I needed, so I froze the extras. They froze well and thawed great. My family loves these waffles, so I'm sure I will be making them a lot more in the future.
Picture courtesy of Our Best Bites
Double Chocolate Waffles with Berry Sauce
from Our Best Bites
Waffles
2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/8 t cinnamon
6 T granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips
Berry Sauce and Topping
3 C berries*
1/4 C raspberry jam (you could use strawberry if you prefer)
2 T hot tap water
optional: powdered sugar to taste
whipped cream
cocoa powder for dusting
*You'll need about 3 cups of berries and you can use any combo you like.
Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Depending on the sweetness of the berries, you can add a little powdered sugar if you'd like.
Set berry sauce aside and make waffle batter.
Waffles:
Preheat a waffle iron.
Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine.
In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.
Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they're combined and don't overmix. Stir in the chocolate chips. This is a pretty thin batter, so don't be expecting something that looks like a pancake batter. It's supposed to be thin.
You shouldn't need to grease your waffle iron. Place batter in and cook according to your iron. Be careful to not overfill. This batter has plenty of levening so it will expand.
****I doubled the batch and got about 10 waffles (in a round Belgian waffle iron). For the berry sauce I used frozen blueberries, blackberries, and raspberries and added some fresh strawberries. It turned out really yummy. I only did one batch of the berry sauce and it was enough for nearly all of the doubled batch of waffles. I ended up making way more waffles than I needed, so I froze the extras. They froze well and thawed great. My family loves these waffles, so I'm sure I will be making them a lot more in the future.
Wednesday, March 11, 2009
Chicken Curry
Chicken Curry
By Jenny Lynn Furr
2-3 Chicken Breasts
3-4 Potatoes
1 Onion
1/2 bag carrots
1 can Coconut milk
1 can Water Chestnuts
1 portion fresh Ginger
1 cube/tbls Golden Curry
Olive Oil
Salt/pepper/Garlic Powder to taste
White/Jasmine/Brown Rice
Start the rice. Dice potatoes, carrots, and onions. Cook potatoes and carrots on medium heat for 20-30 mins. Set aside. Cook chicken, then slice into small bite size pieces. Saute onions, ginger, and water chestnuts. Mix everything together then add the coconut milk, curry, and other spices. Basil gives it a unique flavor if you wish. Let spices set into the food for 1-3 mins. Serve over rice and enjoy!
______________________________________________________________________________________
*I love this curry recipe! I got it from my friend Jenny, who made it for an enrichment cooking activity for our ward. A few things I have found for this recipe: I LOVE jasmine rice! If you have never cooked with it, try it! Even the smell is wonderful while it is cooking! When cooking the potatoes, carrots, and onions, I just put them in a large skillet and add water for the 20-30 mins. If you want a thicker curry and softer potatoes, cook them a little longer. I usually drain out some of the water after the allotted time, which helps to minimize how runny it gets. Keep some of the onions aside to add to the ginger and water chestnuts later. When adding the curry, add to taste- a tablespoon is usually not enough. (I just got the yellow curry powder, in a spice bottle, from the store, and that's what I use.) You will have to add more salt than you may initially realize, but don't worry, if you add too much, like I did the first time I made this, just add more coconut milk, and that will even it right out! Flavor it to your own taste. I have never added the garlic powder or basil, but they may give it a more unique flavor. You can add as little or as much ginger as you would like, the more ginger you put in, the spicier it will be. I love ginger, but I have never used an entire root, just a small portion of it. If you have never cooked with fresh ginger, just cut off the outside and then chop the inside into really fine pieces, as small as you can get them. Fresh ginger is wonderful!
Hope you enjoy this recipe as much as I do!
By Jenny Lynn Furr
2-3 Chicken Breasts
3-4 Potatoes
1 Onion
1/2 bag carrots
1 can Coconut milk
1 can Water Chestnuts
1 portion fresh Ginger
1 cube/tbls Golden Curry
Olive Oil
Salt/pepper/Garlic Powder to taste
White/Jasmine/Brown Rice
Start the rice. Dice potatoes, carrots, and onions. Cook potatoes and carrots on medium heat for 20-30 mins. Set aside. Cook chicken, then slice into small bite size pieces. Saute onions, ginger, and water chestnuts. Mix everything together then add the coconut milk, curry, and other spices. Basil gives it a unique flavor if you wish. Let spices set into the food for 1-3 mins. Serve over rice and enjoy!
______________________________________________________________________________________
*I love this curry recipe! I got it from my friend Jenny, who made it for an enrichment cooking activity for our ward. A few things I have found for this recipe: I LOVE jasmine rice! If you have never cooked with it, try it! Even the smell is wonderful while it is cooking! When cooking the potatoes, carrots, and onions, I just put them in a large skillet and add water for the 20-30 mins. If you want a thicker curry and softer potatoes, cook them a little longer. I usually drain out some of the water after the allotted time, which helps to minimize how runny it gets. Keep some of the onions aside to add to the ginger and water chestnuts later. When adding the curry, add to taste- a tablespoon is usually not enough. (I just got the yellow curry powder, in a spice bottle, from the store, and that's what I use.) You will have to add more salt than you may initially realize, but don't worry, if you add too much, like I did the first time I made this, just add more coconut milk, and that will even it right out! Flavor it to your own taste. I have never added the garlic powder or basil, but they may give it a more unique flavor. You can add as little or as much ginger as you would like, the more ginger you put in, the spicier it will be. I love ginger, but I have never used an entire root, just a small portion of it. If you have never cooked with fresh ginger, just cut off the outside and then chop the inside into really fine pieces, as small as you can get them. Fresh ginger is wonderful!
Hope you enjoy this recipe as much as I do!
Saturday, March 7, 2009
Zesty Chicken Pot Pie
(from Kraftfoods.com. Click here to see their version of the recipe.)
Picture from Kraftfoods.com
12 oz. (1 1/2 pkg [8 oz. each]) Philadelphia Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. Good Seasons Italian Dressing Mix
1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg)
PREHEAT oven to 425 F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.
SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
BAKE 20 to 25 min. or until golden brown.
Serves 8
**************************************************************
I love pot pie, so when I saw this recipe I decided I had to try it. I made everything as it is listed, except I used Neufchatel cheese and when it came time to add the seasoning packet I realized that I only had Ranch and not Italian, so I just went with the Ranch. It was really easy to make. My family actually ate it. My husband couldn't stop saying how good it was. My sons, who are very picky eaters and normally won't eat anything with vegetables in it, didn't complain about the veggies and seemed to liked it. I am excited to try it again with the Italian seasoning and see what the difference is in the taste.
Picture from Kraftfoods.com1/2 cup chicken broth
3 cups chopped cooked chicken
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. Good Seasons Italian Dressing Mix
1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg)
PREHEAT oven to 425 F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.
SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
BAKE 20 to 25 min. or until golden brown.
Serves 8
**************************************************************
I love pot pie, so when I saw this recipe I decided I had to try it. I made everything as it is listed, except I used Neufchatel cheese and when it came time to add the seasoning packet I realized that I only had Ranch and not Italian, so I just went with the Ranch. It was really easy to make. My family actually ate it. My husband couldn't stop saying how good it was. My sons, who are very picky eaters and normally won't eat anything with vegetables in it, didn't complain about the veggies and seemed to liked it. I am excited to try it again with the Italian seasoning and see what the difference is in the taste.
Monday, February 23, 2009
Emilie's Whole Wheat Bread
I love homemade bread. I bought a KitchenAid mixer just over a year ago for that reason. I decided I was going to make homemade bread and not buy it from the store any more. That lasted for about 7 months until it got too hot to turn the oven on. I have been trying to get back into the groove since last fall, but the recipe I used (from the KitchenAid users guide) just wasn't what I really wanted. Sure, it was good for toast, but when it left a lot to be desired. Today I was reading a blog called "My Food Storage Deals" and found this recipe. The author of the blog got the recipe from her friend Emilie (thus the name) and posted it for all to enjoy. And I am spreading the joy. And a joy it is. It is the squishiest homemade bread I have ever eaten. I am hooked! Give it a try and see for yourself!
Emilie's Whole Wheat Bread
Makes 4 8x4 loaves
7 C. whole wheat flour (grind your own if you have a wheat grinder)
2/3 C. vital wheat gluten
2 1/2 Tbsp. instant yeast
5 C. steaming hot water (120-130 F)
2 Tbsp. salt
2/3 C. oil
2/3 C. honey or 1 C. sugar
2 1/2 Tbsp. bottled lemon juice
5 C. whole wheat flour
Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.
*Emilie only uses Bakers Secret 8x4 inch non stick pans (which can be found at Smith's grocery store).
**Another tip--when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.
Angie's notes:
*I halved the recipe and it turned out fine. My mixer can't handle that much flour at once.
*I used Pyrex 8.5x4.5 inch bread pans and the bread came out of the pan without any problem.
*I tried to squish the dough into the corners of my pans, but I think I squished too hard and one of my loaves has big dents in the top of it.
Emilie's Whole Wheat Bread
Makes 4 8x4 loaves
7 C. whole wheat flour (grind your own if you have a wheat grinder)
2/3 C. vital wheat gluten
2 1/2 Tbsp. instant yeast
5 C. steaming hot water (120-130 F)
2 Tbsp. salt
2/3 C. oil
2/3 C. honey or 1 C. sugar
2 1/2 Tbsp. bottled lemon juice
5 C. whole wheat flour
Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.
*Emilie only uses Bakers Secret 8x4 inch non stick pans (which can be found at Smith's grocery store).
**Another tip--when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.
Angie's notes:
*I halved the recipe and it turned out fine. My mixer can't handle that much flour at once.
*I used Pyrex 8.5x4.5 inch bread pans and the bread came out of the pan without any problem.
*I tried to squish the dough into the corners of my pans, but I think I squished too hard and one of my loaves has big dents in the top of it.
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