Posts tagged ‘cheese’

January 29, 2012

Stuffed Chicken

I cannot believe I haven’t posted about this recipe before. That’s just nuts!!! I’ve made it thrice now. My apprehension has a good foothold: Every time I make this recipe, I’m worried it won’t turn out well or I’ll mess something up. Also, there’s a lot of hands on time. And I get really excited when I make it.

This recipe is incredibly versatile, which means I narrowed down the options to share with you. To just one! Aren’t you proud?? It goes like this:

Single Serving Stuffed Chicken
Inspired by Cooking Light, June 2010

1 T olive oil
1 chicken breast
4 kalamata olives, roughly diced
1/4 c spinach, chopped
1 T feta
1/2 oz mozzarella cheese

Preheat oven to 350 degrees F. Heat oil in an oven-safe pan over medium-high. Combine filling: olives, spinach, and cheeses.

Slice a one-inch slit into the side of the breast, move the knife around so you don’t puncture any other side but so that you give yourself room for the fillings. Fill. Place onto heated pan. Saute for 4 minutes. Turn the chicken over and put into the preheated oven for 12 minutes or until a slice into the thickest part reveals a thoroughly cooked chicken with no pink or translucency. Let stand for 3 minutes.

Enjoy. The melted cheese! The melded flavors. Oh. Man. I’m so happy for you that you might get to eat this. And, for that matter, I’m really happy for me, too.

Ehh. I couldn’t do it! Most of you probably want more than one serving, more than one option. Right? Here’s another, closer to the original and four servings.

Stuffed Chicken with Hummus, Feta, Tomato, and Olives
Inspired by Cooking Light, June 2010

4 chicken breasts (about 2 lbs., maybe a bit less)
1/4 c hummus
1/4 c feta
3 T diced tomato
2 T chopped kalamata olives
1 T olive oil

Follow same instructions. Enjoy.

February 6, 2011

Mozzarella Bruschetta

Isn’t it just the greatest when a food is both delicious AND simple??

This is the best of all those worlds. Easy. Simple. Fast. Delectable. Incredible. Delicious. Warm. Crunchy. Cheesy. Flavorful. Awesome.

Mozzarella Bruschetta

1 baguette
1 medium-sized tomato (or 2 Roma tomatoes)
8 oz. fresh mozzarella
1 1/2 T extra virgin olive oil
1/2 T Balsamic vinegar
2 t (or more to taste) fresh basil
1 clove garlic, minced
salt and pepper to taste

Preheat oven to 350 degrees F. Begin by slicing the baguette.

Use your discretion when deciding what to do with the end pieces. I recommend using them as snackrels. However, just about anything will work. You want to slice the baguette on the diagonal to give yourself a little bit more surface area for delicious ports.

Once you slice the baguette, place the slices on a cookie sheet. Spread minced garlic over each slice, top with sliced fresh mozzarella. Then bake for about 7 minutes, or until cheese is melty.

While toasting up and melting down, you can prepare the tomato mixture. Dice the tomato into little squares. Place in bowl. Pour in olive oil and balsamic vinegar. Add salt, pepper, and basil to taste.

Take baguette out of the oven and top with tomato mixture, pouring a little bit of the oil and vinegar from the bowl over the bread.

December 22, 2010

Winter Chicken Salad

It’s cold, and when it is cold outside, a salad sounds like one of the least appetizing foods. However, this is hearty, warm, and delicious. And there is more chicken than salad. It’s perfect and incredibly quick, and it’s delicious…. Did I mention that?

Winter Chicken Salad

Chicken Broth
Chicken tenderloins
1 medium-sized tomato
1 clove garlic
Mozzarella
Spinach
Salt & Pepper
McCormick’s Steak Seasoning

Boil mix of chicken broth (about 2 c) and water (about 2 c) with chicken tenderloins until chicken is done, juices run clear, and cut reveals no pink.

While chicken is boiling, dice tomatoes and clove of garlic, mix together. Add salt and pepper to taste. Set aside.

Once chicken is finished, plate the serving bowl. I made mine an upside down salad, because the surprise, for me, was fun. So, I put the tomato mixture in first, then cheese, chicken, spinach, and finally seasoning. You may toss it however you’d like. However, please put the cheese into right before you put the chicken onto the mix. The heat of the chicken will slightly melt the cheese for perfection.

When you serve it, all the wonderfulness is revealed.

Mm!

Do you see those colors?? Do you see the way the cheese is melted?? Mmm.

November 4, 2010

Traveling, Part 2

Brunch. It’s one of the most exciting events in a day. In a vacation. In a lifetime. (My own, personal belief.)

I am one of those (lucky) souls who could eat breakfast at any part of the day (Read:: All meals of the day, everyday.) and feel perfectly content about the life I lead. This vacation was no exception.

That’s right. A break feast. Mmmm… Thanks, LA.

Thanks, French Toast. Thanks, powdered sugar. Oh!! And thank you so much, smoked mozzarella over scrambled eggs.

Thanks, eggs over easy and potatoes at breakfast time.

Thanks, egg white omelet. And I’m sorry that I was so skeptical at first about your goat cheeseyness and your only whiteness.

I should go on vacation more often!! Well…. I’m really looking forward to being back in my own kitchen!

October 1, 2010

Happy October. Here’s a meal.

I love cooking. Even more than cooking, I love cooking with loved ones. If I’ve ever cooked with you, well, thank you. (I was attempting to be pompous. I almost wrote “You’re welcome.” However, I really appreciate it in a way I probably didn’t express enough when we were doing the cooking and the cleaning up and the enjoying.)

The other night, I had the honor and pleasure of donning my apron alongside my most favorite cooking partner. That’s him up there in that picture. Well, that’s our shadow. His particular part of the shadow is the left; mine is the right. You probably figured that out. And back to point:: We used to make food together all the time. All the time. But then, that sort of pittered to an all but stop. I really enjoy cooking (I think I’ve mentioned that.), and so he, in all his wondrous kindness, lets me enjoy it. I put on music; I get in the zone; I experiment. The other night, we cooked together– shared and bounced ideas, prepped ingredients for each other, and chatted. Oh, what joy! What fun! What a gloriously delicious meal.

It was pretty simple. However, that’s some of the best food. Right?

The meal::

Linguini
Sockarooni sauce by Newman’s Own
1 (12 oz) can diced tomatoes
Mozzarella shredded cheese

Focaccia
Minced garlic
Mozzarella shredded cheese

Pasta:: Cook linguini (or any pasta you have on hand). While the pasta is boiling away, prepare the sauce. Mix sauce and diced tomatoes together. Allow to lightly bubble. Low-medium heat works well.

Bread:: Mince garlic. Spread onto sliced focaccia. Add cheese atop. Put into a 350 degree F oven. Cook until cheese is melted and bread is slightly toasty.

Back to pasta:: Once pasta is al dente, drain. Put back into pot to serve– pasta, sauce, lots of cheese. Hold hands in celebration with your favorite partner chef, and enjoy!!!

Optional additional ideas:: capers, bell peppers, spinach, meatballs, parmesan cheese, black olives, broccoli, and I’m sure you can think of plenty more that would be equally delicious.


August 29, 2010

Oh, My, Artichoke Spinach Dip

I follow several food blogs, which I’ll talk about throughout our experience; I’m sure. With tonight’s recipe, I drew inspiration from a food blog that I read from time to time, but I usually find myself thinking, “Now, that is far too fancy,” or “When would I ever go out and buy those ingredients?” Concerns such as these should be rarely headed (unless a recipe creator informs you that you MUST find a certain brand of chocolate or you HAVE TO, upon certain death, use a particular pan). But Heidi Swanson, the author of almost two cookbooks (the second is being published now) and of her own website, 101cookbooks.com, doesn’t ever mandate. She guides you into a world of delicious and beautiful foods that are really, really interesting. If you do read her website, I hope you’re inspired, too.

These ingredients are not too far off from what I typically keep on hand. I just needed to buy a couple of things to complete the ingredient list, and, wow, it was well worth it. I got warm, creamy, delicious, rich, comforting, but-not-too-heavy dip that goes well with flat bread and tortilla chips. (Since these are the only two we tested, I can confirm that they work and are delicious. I am sure this dip would remain delicious in a myriad of applications– naan, pizza, baguette, frittata, spoon.)

Oh, My Artichoke Spinach Dip

1 (14-ounce) can artichokes, drained
4 ounces silken tofu (which equates to about a quarter of most tofu packages)
3 large cloves of garlic
2/3 c Greek yogurt
1/3 c shredded parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed and dried
1/2 t sea salt
pinch of crushed red pepper flakes
more parmesan for sprinkling

Preheat the oven for 350°F. Puree artichokes, tofu, and garlic in food processor.

In a quart baking dish, whisk yogurt, cheese, spinach, salt, and red pepper flakes. Add pureed mixture. Sprinkle extra cheese on top.

Bake uncovered for about 40 minutes at 350°F or until the cheese has just started to turn golden, then turn the oven up to broil and bake an additional 10 or so minutes. Let cool for 10 minutes.