Mushroom Stuffed Chicken

Note the Cucumber Tomato Salad from here

I adore mushrooms!

8 oz pkg mushrooms, sliced (or more if like me, you can't get enough of them)
half an onion, diced
spices
handful of mozzarella cheese
2 Chicken breasts
bread crumbs
flour
egg, beaten

Saute the mushrooms and the onion in a little bit of olive oil for 10 min.  Remove pan from heat.  Throw in a few cloves minced garlic and 1/2 tsp thyme.  Grind in some salt and pepper.  Throw in a handful of mozzarella cheese.

Slit chicken breasts in half lengthwise through the thickest part of the chicken and stuff the chicken with the mushrooms.  Sprinkle with salt and pepper.  Dredge the chicken in flour, then egg, then breadcrumbs.  Brown in a hot skillet coated with olive oil for a few minutes on both sides (until starting to brown).  Bake at 350 for 15-20 min. 

This was a keeper.  My husband and I shared a chicken breast and we have one left over for later this week - I never complain if I don't have to cook later in the week because I get to eat something delicious twice!

Pan Fried Ravioli with Tomatoes

Beat together: 2 Tbsp water with 1 egg

Mix together: 3/4 C panko (Japanese breadcrumbs), 1/4 C parmigiana cheese

Dip fresh ravioli (9-oz package) into eggs then crumbs.

Heat a large skillet with some olive oil.  Add half the ravioli to the pan, saute 1 or 2 minutes per side (or until golden brown).  Remove cooked ravioli and repeat with second half of ravioli.  Remove from pan.

Throw 4 C chopped tomatoes (again, I wish I had done more - I never seem to have enough tomatoes in pasta dishes) in the pan.  Grind some salt and pepper over tomatoes.  Cook 3 minutes.  Add 3 cloves minced garlic.  Throw ravioli in with the tomatoes and serve.


This was super tasty - sometimes I feel like I say that about all food.  But it's true.  Every time. . . . Maybe I just really like eating.

Original Recipe from Cooking Light Sep 2010 Magazine by Julianna Grimes and Vanessa T. Pruett

Potato, Corn, and Fresh Basil Salad

This is absolutely amazing.  If you have ignored all the other recipes, it is time to actually try one.  THIS one.

Combine boiled potatoes (boil til tender), 2-3 C corn, 2 C tomatoes, and a red bell pepper in a large bowl.

Combine 1/4 C minced shallots (I used one little shallot and then some green onion I needed to use up), 1/4 C balsamic vinegar, 1 Tbsp Dijon mustard, some freshly ground salt and pepper.  Whisk.  While whisking continuously, slowly pour 3 Tbsp olive oil into mixture.  Drizzle over potato mixture.  Add several handfuls of spinach and ~1/2 C fresh basil.  Garnish with feta.

Original Recipe from Cooking Light Sep 2010 magazine.

Yummy Pasta with Sausage, Tomatos, and Spinach

Cook 1/2 package of Italian sausage with some minced garlic.  Toss in some tomatoes and freshly ground salt and pepper and let the tomatoes get a little mushy.

When you drain the pasta reserve some of the cooking liquid in a bowl or cup.  Toss pasta with tomatoes/sausage.  Add in enough reserved cooking liquid so the pasta dish doesn't look dry but looks mildly saucy.  Add several handfuls of spinach.  Top with freshly grated cheese (I think I used a 5 blend Italian something or the other).

In retrospect, I needed way more tomatoes then I used - so use more than you think you need!

Yummy.  Enjoy!

Blueberry Bread Pudding

3 eggs
4 C heavy whipping cream - I used 3 C cream, 1 C 1% milk and thought it was fine. You could probably even cut the ratio further.
2 C sugar
1 Tbsp vanilla
2 1/2 C blueberries
1 pkg (10-12 oz) white baking chips
1 loaf (1 lb) French bread, cut into 1 in cubes - I used sourdough because I had some on hand and it was good, couldn't taste the sourdough really

Sauce:
1 pkg white baking chips
1 C heavy whipping cream


Combine eggs, cream, sugar, and vanilla.  Stir in blueberries and baking chips.  Stir in bread cubes.  Let stand for 20 minutes, gently mixing occasionaly, until bread is softened.

Transfer to a greased 13x9 baking dish.  Bake uncovered at 350 for 50-55 minutes or until a knife inserted comes out clean.  Let stand for 5 minutes before serving.

Sauce:  Place baking chips in a small bowl.  Bring cream just barely to boil.  Pour over baking chips.  Whisk until smooth.  Serve with the bread pudding.

This was super yummy.  Some warnings, though:  1) You'll need a huge bowl for soaking all those bread cubes at the beginning.  2)  Mine boiled over a little while baking, so put something underneath to catch juices unless you want to scrub your oven (or your friends oven, in my case)  and 3)  My knife never came out clean.  So lest the bread start to burn, I pulled it out after a little over an hour of cooking.  Was still super yummy, even if a little moist.  4)  It made a huge amount of sauce.  If I did this again, I would cut the sauce in half (1/2 C cream, 1/2 pkg white chips).

 Original Recipe submitted to Simple and Delicious May 2010 Magazine by M. Haynes

Squash Soup

Delicious!  You must try this one.  The measurements are in metric units because the recipe came to me indirectly from Australia.

40 g (1/2 C) butter
1 large onion, chopped
3 bacon rashers, chopped
1.5 kg (3.5 lbs) pumpkin or butternut squash, chopped
3 large potatoes, chopped
6 C chicken stock

Heat squash for a few minutes in the microwave - this makes peeling the squash and chopping it way easier.  Cook onion and bacon in half the butter in a large soup pan.  Add the remaining butter either during cooking if the pan gets too dry or throw it in with the rest of the ingredients (or if you want to make it lighter, you can only do the 1/4 C.  I've done that before and it worked fine).  Stir in pumpkin, potatoes, and stock.  Bring to a boil.  Simmer uncovered for 20 min.  Blend or process until pureed.  Sprinkle with fresh nutmeg.

I read in a cooking magazine that in Australian recipes bacon rashers refer to a specific cut of bacon that they don't generally sell in America.  They recommended you substitute Canadian Bacon.  I never have Canadian Bacon around so I have just used three normal bacon strips.  Tastes good to me.

Tomato Parmesan Soup

1 onion, chopped
2 cloves garlic, minced
1 Tbsp basil
1/2 tsp pepper
salt
4 cans (15 oz) tomatoes - crushed, diced, stewed, whatever you have on hand
2 C chicken broth
3 Tbsp sugar
3/4 C parmesan cheese - or less/none if you are feeding my dad  (I think the original recipe calls for some ridiculous amount like 1 1/2 C, I've cut it down considerably)
1-2 C cream (I've also used evaporated milk or normal milk, whatever is on hand) - I've done as little as 3/4 C and it was still good.

In large pot saute onion and garlic.  Add basil, pepper, salt, tomatoes, sugar, and broth.  Bring to boil.  Simmer for 1 hour. If the soup looks too chunky (depending on what type of canned tomatoes you used) put in a blender or food processor.  Add parmesan, simmer for another 10 minutes.  Add cream.

Sesame-Soy Meatballs

I actually went and bought some ground sirloin for this recipe just because I wanted to see what it tastes like.  My husband description of the ground sirloin was steak in meatball form.  I don't know if that's a good or bad thing.  Anyways, I'm not sure the ground sirloin was necessary - you could use any ground meat.

1/3 C green onions
2 Tbsp brown sugar
3 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp chile paste
Salt
6 cloves garlic, minced
1 lb ground sirloin

Combine everything except the meat in a bowl.  Gently add meat.  Use moist hands to form ~20 meatballs.

Brown meatballs on all 4 sides in a skillet.  Bake on a cookie sheet in a single layer at 400degrees for 7 minutes.  Sprinkle with sesame seeds.

Enjoy!

Chicken and Black Bean Burritos

This was super yummy!  But really just your basic burrito - I'll post the recipe anyways.

2 Tbsp lime juice
Spices
2 C chicken, cooked and shredded
1/4 C green onions
3/4 C black beans
1/2 C fresh pico salsa
4 8-in tortillas
1/2 C shredded cheese

Boil 1/4 C water with lime juice, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp black pepper, dash of red pepper (or don't measure because it's overrated).  Add shredded chicken and green onions.

Combine beans and salsa.  Each tortilla:  Spoon 1/4 of the chicken mixture onto tortilla.  Top with 1/4 of the bean salsa and 2 Tbsp of the cheese.

Heat a large skillet over medium heat.  Place the burritos in the skillet, two at a time.  Place a cast-iron pan or other heavy pan on top of the burritos.  Cook on each side for 1-2 minutes.

I topped it with a small spoonful of sour cream and some more salsa.  Geoff forgo the sour cream - he's healthier than me.

We had a big green salad with this.  Delicious!

Original Recipe by SaBrina Bone in Cooking Light Dec 2010 magazine - amazing magazine, highly recommended