Green Chile and Pepper Jack Cheese Stuffed Chicken Breast One of my husband’s favorite meals is my Green Chile Chicken so I had him in mind when I created this recipe. I stuffed some pepper jack cheese into some whole green chiles then stuffed it into a chicken breast. I seasoned it simply with sea salt, freshly cracked pepper, and garlic powder. The chicken turned out tender and juicy and the stuffing had a fantastic spicy flavor. My husband and I both really loved this chicken and it will be on our dinner table again in the future. 2 tsp olive oil2 chicken breasts2 whole canned green chiles3 slices of pepper jack cheese (2 for my husband & 1 for me)Sea salt and freshly cracked pepper, to tasteGarlic powder, to taste Preheat the oven to 400 degrees. Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat.
Hot Buttered Pretzels So, of all the things that I have made and blogged about since The Curvy Carrot began (in July!), these…by far….are my most favorite treats yet. I’m a big sucker for pretzels-at football games, at the airport, from the freezer section of my local grocery store…..I’ll eat them anytime. I go back and forth over what my favorite topping is: sweet (cinnamon sugar butter)….tangy (a creamy Dijon mustard, perhaps?) So, let me tell you about these pretzels. And I absolutely LOVED the way they turned out. Hot Buttered Pretzels Servings: 8 Ingredients For the dough 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons regular instant yeast 7/8 to 1 cup warm water***I ended up using 1 cup because my dough was a little dry. For the topping 1/2 cup warm water 2 tablespoons baking soda coarse, kosher or pretzel salt 3 tablespoons unsalted butter, melted Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.Dip each pretzel in the baking soda wash and place them on the baking sheets.
Make Your Own: Candy There’s a reason why they put all that deliciously sweet candy up by the cash registers in nearly every store: if you had to find it at the back of the place, you’d likely decide against it before you got up front to pay. But you’re an adult, and once a child sets their sights on a candy bar, there’s no turning back. Instead of worrying about all of the sketchy ingredients, extra calories, additives, and possible allergens in popular packaged sweets, here are a few recipes to Make Your Own Candy right at home. Homemade Twix Candy Bar Recipe Twix bars are the best because they come in a delightful little pair. With this recipe, you can create that crispy crunchy cookie, smooth creamy chocolate and a sweet caramel taste in your kitchen. Homemade Peanut Butter Cups Peanut butter allergies aside, it’s hard to believe anyone could deny anything that combines peanut butter and chocolate. Homemade Gummi Bears Okay, so they aren’t really bears, but gummy stars sound just as cool. DIY Lollipop
Breadsticks (and Pizza Dough) | Our Best BitesOur Best Bites I’m starting to think that these breadsticks have actual magical powers. Seriously. These puppies have helped me make instantaneous friends at church functions when I’m the new girl and made sad people happy. My friend Natalie, who used to work as my secretary (when I was an apartment manager; I’m not cool enough to actually have a personal secretary), loved these breadsticks; I’m pretty sure she only put up with the mind-numbing inanity of the world of apartment managing because there was a reasonable guarantee that she would get breadsticks on a semi-regular basis. I can’t take all the credit. Breadsticks 1 1/2 c. warm (105-115 degrees) water 1 Tbsp. sugar 1 Tbsp. yeast 1/2 tsp. salt 3-4 1/2 c. flour In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Add salt and stir. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Remove from bowl and place on a lightly-floured surface. BreadsticksOur Best Bites Ingredients:
Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe. 1 cup of low fat ricotta cheeseSmall handful of baby spinach, choppedSmall handful of grape tomatoes, diced (remove the seeds if possible)2 tbsp Parmesan cheese, grated1 tbsp fresh basil, chopped1 clove of garlic, mincedSea salt and freshly cracked pepper, to tasteDash of oregano2 chicken breastsItalian seasoned panko crumbs2 tsp olive oil Preheat the oven to 400 degrees. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.
Big Girls Small Kitchen » Quarter-Life Coaching: Sarah & Evan’s Perfect Crab Cakes MENU: Perfect Mini Crab Cakes with Chipotle Mayo and Corn-Pepper Relish; Lobster Rolls on Brioche; Squash Slivers with Truffle Salt and Lemon; Coronas; Mark Bittman’s Tofu Chocolate Pudding (chili powder omitted) The first meal I ate with Sarah and Evan as an almost-couple was at Spitzer’s Corner, after we’d all been to hear Colson Whitehead read from Sag Harbor at McNally Jackson. When Evan was down for sharing the mac & cheese with Sarah, me, and Sarah’s friend Casey, Casey and I looked at each other: we knew he was a good egg. Though Phoebe and I would prefer to take full credit for Sarah’s ascent into cooking, we know we can’t. I don’t know if I’m right to do so, but I’d also like to consider Sarah’s cooking through the lens of one infamous email chain entitled “Dinner” and begun on August 19th, 2008. After committing a number of us to meat/veggies/carb/dessert contributions, she wrote: “Wine: Sarah (sorry, I love you), Sam, Jessy, Jocelyn, Sami, Jor.” **Recipe** Chipotle Mayo
Chocolate Chip Cookie Dough Bark Cookie dough in a bark. Now you can eat cookie dough without worry and it can be yours in less than twenty minutes. I know more bark, but I’m thinking you will really love this one. Chocolate Chip Cookie Dough Bark Don’t be mistaken by the quiet look of this bark. Between the white chocolate and dark chocolate layer you will find a surprising crispy crunch of cocoa pebbles for added texture and flavor. Alright, now, I will ease up on the bark. And I’m going to keep this post super short, since my to-do list is quickly turning into an overdue list. I hate laundry. Well I’m going to remedy this swish-swashing and bing-bonging annoyance by explaining to him we are going to buy clothes and undergarments in bulk like people shop at Costco in bulk-The. Aside from that, just think of how many more desserts I could make if I wasn’t saddled with this silly business of clothes washing. A few notes: Chocolate Chip Cookie Dough Bark Preparation: Line 8×8 pan with parchment or wax paper. Ingredients:
Cheesy Grilled Pizza Sandwich | Our Best BitesOur Best Bites A lot of my family’s favorite recipes are born out of necessity, when I’m simply forced to pull something together from whatever I can scavenge in the fridge and pantry when groceries are running low. And many of the very best recipes are most simple ones! I made homemade pizzas for my kids last week so I had half a jar of sauce left and some turkey pepperoni in my fridge. Start with a good loaf of rustic style bread. Lightly butter each slice on one side, making sure to cover all the way to the edges. Gently pat the seasoning down with clean hands so it sticks to the butter, then flip each piece of bread over. Next you’ll need a little pizza sauce. I’m pretty generous with the sauce because it starts to soak into the bread. Now, we can’t have a hot grilled sandwich without ooey-gooey melty cheese. and sprinkle it on both slices of the sandwich. Then layer on some pepperoni slices on one of the halves. Now put the two sides of your sandwich together and the cheese is oozing out.
Roasted Garlic and Tomato Soup Recipe Main Ingredients: Garlic: 1 bulbTomato: 2 bigOlive oil: 2 tbspCayenne Pepper: 1/4 tspPaprika: 1 tspGround coriander: 2 tspDried thyme: 1/2 tspVegetable or chicken stock: 2 cupsParmesan cheese: 2 tbsp, gratedButter: 1/2 tbspOnion: 1 small, chopped SaltPepper Directions: 1. Preheat oven to 400 F. 2. 3. 4. 5. 6. 7. 8. 9. Published on February 24, 2009 Herbs & Spices in this Recipe: More Soups Recipes: