What do you do with 4 boneless chicken breasts and not much else???

As some of you may have read, I was away from Friday afternoon until Sunday late afternoon.  I had an amazing weekend helping my oldest daughter hook up her amazing apartment.  I said my good byes this morning and got on the road.  Unfortunately, with traffic, it took me 4 hours to get home.  So, you can imagine the shape my refrigerator was in..... no one did any shopping, and there were things that needed to be tossed... Needless to say, I had to scrape something together for dinner with minimal ingredients!  Have I peaked your interest yet?  Well, here goes...

First of all, here is my adorable daughter I visited.....

I knew I had 4 boneless chicken breasts in the freezer, so I took them out and defrosted them.  I then went into the refrigerator.    I salvaged a small amount of not-so-fresh spinach, parmesan cheese and this yummy cheddar cheese spread.  I started to think... when I want to have a comfort meal, what do I look for?  A roasted chicken, potatoes,.... basic stuff.  So, I found some potatoes and decided to make a potato stuffing for these chicken breasts.

 

 I cubed the potatoes and cooked them.  When they were done, I drained them and threw in the spinach.  I sauteed some chopped onions and a few crushed garlic cloves.  Added some salt and pepper.  Once done, into the potato mixture they went.  At this point, I sprinkle a generous amount of Thyme and parsley in, along with a couple of handfuls of Parmesan cheese.   The final touch was Craisins.

I taste the stuffing and think it needs a little more thyme and salt.  Once I am satisfied, I add the binding agent, the thing that will hold this chunky stuffing together....approximately 2 tablespoons of mayo, mixed with a couple of teaspoons of Dijon mustard.   I mix it all together, taste it, and feel I am good to go.

 

 Take the chicken breasts, and flatten them out as much as possible.   Spoon some stuffing on the chicken and fold both ends around it.  Place them, open ended down, in your baking dish.  I spoon a little bit of my dipping oil that I keep in my fridge (olive oil, Parmesan cheese, salt  and crushed pepper) over the tops of the chicken.  Bake at 375 for about 15 minutes.

At this point, I have an idea.  I have some cheddar cheese spread that has blue cheese in it, and I decide to put a spoonful on top if each chicken roll.  Under the broiler for  a couple of minutes, and it is done.

Last thing is a vegetable.  So lucky for me, I found half a bunch of asparagus, so I was it and cut off the ends.  Place them on a foil-lined roasting pan.  Drizzle with olive oil and sprinkle with lemon pepper.  Pop in a 450 degree oven for about 10 minutes.  Stir up and bake for another 10 minutes.  Once I remove from the oven, I think that they would be tasty with some goat cheese on them.  What doesn't taste good with goat cheese??  If you don't like goat cheese, you can either add a cheese you do like, or none at all!  The lemon pepper and olive oil, mixed with a little salt is delicious!

Dinner was delicious....could have done without the stress of trying to figure out what to do!! This would have been a good night to let someone else do the cooking, but being away for 3 days made me miss cooking!  Oh well, it came out delicious and I have all the dishes done and am ready for bed before 10, so it is a good thing!

Thank you all for checking in to see what I am making every night.  I am so humbled to know that you enjoy what I do!    Have a great night...

Football season is here! Let the dips begin.....

This will make you laugh!  I am actually up in Saratoga Springs, helping my #1 daughter set up and decorate her new apartment as she begins her senior year at Skidmore College.  I took her grocery shopping because she wanted me to stock her pantry with ingredients to cook with..... sound familiar?

I felt a little guilty that I was not sharing any food ideas with you while I was away, so I started to think of things I like to make when the Patriots are on and everyone wants some kind of hot, meaty dip to chow down on.....and it hit me.  This recipe is so easy, and  it doesn't require any cooking other than at the end, when you pop it into the oven.

 

 

Here are your 4 ingredients (the quantities depend on the size dish you use and how many people you are serving):  Cream Cheese, canned chili (normally I hate using anything "canned", but for this dip, this is actually good!), chopped onion to sprinkle over the top, and grated cheese (I like to use Monterrey Jack cheese, but whatever you like is fine).

 

All you do is spread the cream cheese on the bottom of your dish.  Next spread the chili over the cheese.  Then the onions.  Pop it into a 400 degree oven for about 15 minutes.  You want the onions to start browning and the chili bubbly.  Take it out and add the cheese on top.  Back in under a low broiler just until the cheese starts to melt.  Voila!  Easy, easy dip that will get gobbled up way before half time!

 

I will be back cooking again on Sunday.... have a great weekend.



Here's a first.....a dessert from me! This recipe makes a lot.

So....I was looking at all of my blogs and I realized that I have never shared a dessert recipe with you.  It is probably because I am not a huge dessert person when it comes to eating them, but I really love making them.  Today is your lucky day.  This dessert has appeared at more sports dinners than I can shake a stick at, because it makes a lot, and the smaller you cut them, the more it makes! and, it is probably one of the few recipes I will share with you that actually has measured amounts of ingredients!

I love this recipe because it is really easy, and I don't need a mixer!  Read along and you will agree...
Cream until well blended and set aside:

 

Softened 8 oz package of cream cheese
1/3 cup sugar

Then mix in

1 egg

Get a saucepan out and combine 3/4 cup water, 1/2 cup margarine and 1 1/2 (1 oz squares) unsweetened chocolate and bring to a boil.  Remove from the heat, and add the combined remaining sugar (2 cups) and 2 cups of flour.  Mix well and when cool, blend in remaining eggs (2), 1/2 cup of sour cream, 1 teaspoon baking soda, and 1/2 teaspoon salt.

 

 

Now you are ready to pour the batter into a greased and floured 15 1/2 x 10 1/2 inch jelly roll pan (it just needs to be low, about an inch tall, and long). Dot the cream cheese mixture over the chocolate batter. Cut through the batter with a knife several times for the marble effect.  Sprinkle the chocolate chips all over the top.... 

 

 

Bake at 375 degrees for 25-30 minutes, or until a cake tester inserted comes out clean.  Cool and cut into whatever shapes you want. This is such a great dessert to make when you need to feed an army!

 

 

 

What everyone should have in their kitchen....

So, I have talked with several people who are following my blog, and they all seem to have the same comment:  "how do you know what ingredients to have on hand to be able to make the meals you make?"  Well, I have to tell you.  There are just certain things that are standard in any recipe.  I am going to try to compile a general list, but keep in mind, you can always add to it as you discover things you like.

Canned Goods:

Chicken Broth

Artichoke Hearts
Canned Mushrooms (in case you don't have time to buy fresh ones)

Diced Tomatoes

Your favorite pasta sauce

Evaporated milk
Olives

Frozen Foods:

Frozen chopped green peppers

Frozen chopped onions

Bag of frozen shrimp

Frozen chopped spinach

Frozen corn

Seasonings:

Garlic powder

Onion powder

Tarragon

Basil

Herbs de Provence

sea salt and fresh cracked pepper

Paprika

Mustard powder

Thyme

Rosemary

Any favorite spices you find (like the ones I got from Colonel De's in Cincinnati)

Corn starch

Fresh Ingredients:

(obviously, these are harder to keep on hand, but I try to go week to week)

Fresh Lemon

Fresh Lime

Celery

Basil/parsley (only buy this when you have a specific need for it because it doesn't keep)
Vidalia onions
garlic
ginger (keep it near a window and it will last forever!)
fresh spinach

Dairy:

Parmesan cheese

Cream cheese

Butter

Sour Cream

Half and Half

Grains:

Wild rice

Risotto

Jasmine Rice

Pasta

Lasagna pasta

Couscous

Barley

Meat:

Chicken

Ground beef/turkey/lamb

Italian sausage

Pork tenderloin

Steal

Oils/Sauces:

Soy Sauce
Worcestershire Sauce
Teriyaki Sauce
Balsamic Vinegar
Cider Vinegar
Olive Oil
Canola Oil
Marsala Wine (keep in the fridge)
Barbeque Sauce
Mr. Yashida's Sauce

I am sure that the more I think about this, the more items I will need to add, but this is a start!

The last of three who are headed to college....her final dinner request: salmon.

I have had the longest week and a half, shipping three children off to college.  The withdrawal symptoms are slightly dimmed by a steady flow of red wine..... Reality ought to set in by Wednesday, I figure....  So, I really want to share with you this amazing dinner I made for my daughter, Kelsey, on the eve of her last year of leaving the nest.  She requested Salmon.  It was left up to me how to prepare it.  I decided to look at what I had on to work with.  

 I had bought some brussel sprouts and love to roast them, so I washed and cut them in half.  I drizzled some of this dipping oil I had (Parmesan cheese, crushed red pepper, fresh garlic, and oil), made sure they were coated, and cooked them in a 400 degree oven for about 30 minutes.

While those are cooking, I now look at the ingredients I found:  left over grilled corn on the cob, a vidalia onion I needed to cook, and that same bread dipping oil, along with a jar of Hearts of Palm....  hmmmmmm. 

  

I caramelize the half of a vidalia onion.  I cut the corn off of the cobs, and combined that with some Panko crumbs.  I cut up about 5 Hearts of Palm and added them, and 2 cloves of garlic, crushed.  I also added half of the caramelized onions.  The rest will go into the risotto.  Now for the spices...I have a mix of cilantro, mint, cinnamon, cloves, cayenne, cardamom, and nutmeg.  I know you don't have this exact mix, but if you at least add the first three ingredients, the flavors should be perfect. I also used lemon pepper, salt, and parsley.  Oh, and don't forget the Parmesan cheese.  The tarragon I used in the risotto.

 

 

Once all of the spices are in and I like the taste, I added about 2 Tablespoons of mayonnaise, so that the topping will hold together so I can spread it over the salmon.

 

Into a 450 degree oven it goes for about 15-20 minutes.  Your cooking time may be different, depending on the piece of salmon you have.  I had to check it to make sure the thicker end was cooked through, and it was!  If you want, you can throw it under the broiler on for a few minutes to brown the top.  I absolutely love avocado and try to use it whenever I can.  So....... I thought that it might just be the cherry on top, so on it went.  Well, I have to tell you, it totally made this!  The flavor of the salmon, along with the topping with the mint mixture and all the other spices, and the creaminess of the avocado was amazing!

Now, on to the risotto.  This has got to be the easiest thing to make.... 1 cup of risotto in a pan with a little olive oil.  I added the rest of the caramelized onions and let it heat for a couple of minutes.  Start adding chicken broth, one cup at a time, allowing it to get absorbed.  Usually 3 cups of broth are enough.  If you prefer your risotto to be really soft, add one more cup.

In another pan, I sauteed the asparagus in a little butter.  I folded it into the risotto, grated some lemon zest in, added the tarragon, and sprinkled in the Parmesan cheese.  I like to use a good amount of cheese, but it's totally up to you.  

So, there you have it.  My daughter was thrilled.  It always makes me feel so good to wow them with my cooking!

I hope this doesn't sound too confusing.  It really wasn't.  The hardest part was trying to come up with the idea of what to make!

In answer to a few requests, my next post will be a list of ingredients that you should always have on hand to be able to put together a yummy meal.