I am Back!

I have had several people ask me for some of my recipes, that are not related to baking. So I have decided that I will post those ones on here...at least sometimes! My baking blog can still be found here. I have not kept up on that one too much either. :)

Anyways, last night I made Broccoli Stuffed Chicken. My friend Farrah made it for me a long time ago, and I think she got it from LA Weight Loss??? Anyways, I don't know too specific of measurements, but here is what I do for just the two of us!

Broccoli Stuffed Chicken:

* 2 Chicken Breasts
* Fresh Chopped Broccoli (the smaller the better) about a cup? I usually just eat the extra! :)
* 1 Tsp. Red Pepper Flakes
* 1 Tbsp. minced garlic
* Grated Cheddar Cheese (a half cup to cup? How much ever you like).

1. Heat oven to 350
2. Pound chicken flat
3. Mix together Broccoli, cheese, garlic and red pepper. Put in middle of chicken
4. Roll Chicken around mixture (I usually add some of the mixture to the top, especially the cheese!)
5. Bake for 30 minutes or so. Depends on how flat your chicken is!


It's delicious, and healthy! I like to serve it with fresh steamed broccoli, or oven roasted with some garlic sea salt. I also add my version of Red Lobster Cheese Biscuits (recipe to come).

Enjoy!

BBQ Chicken Salad

Last night for dinner I was planning on grilling some chicken that had been marinating in BBQ Sauce all day. But because it was soooo hot I didn't want to use the grill. So I cooked the chicken on the stove.

I really didn't want just plain BBQ Chicken. So I added it to some lettuce. Then I caramelized some onions (cooking them with a bit of butter)and threw them in. Then I cut up a tortilla into small strips and sprinkled them with some EVOO and salt and set them under the broiler until crispy.

The salad turned out delicious! I added some low fat ranch to mine and Ryan added some fat free Italian to his and we both enjoyed the refreshing summer salad. We will definitely be having this one again!

Garlic, Lemon and Rosemary, Riesling=great combo!

Tonight for dinner I made Rachel Ray's "Garlic Roast Chicken with Rosemary and Lemon" and it was yummy!! I added a side of brown rice with the leftover "juices" on top. I made some oven roasted lemon pepper Asparagus (I covered the aspargus in EVOO and some lemon juice with pepper and roasted it until it was dark green and tender). We topped it off with Chateau St. Michelle Riesling...our favorite white wine. It was a great combination.

Here is Rachel's recipe: (http://www.foodnetwork.com/recipes/rachael-ray/garlic-roast-chicken-with-rosemary-and-lemon-recipe/index.html)

Ingredients

* 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
* 6 cloves garlic, crushed
* 3 tablespoons fresh rosemary leaves stripped from stems
* 3 tablespoons extra-virgin olive oil, eyeball it
* 1 lemon, zested and juiced
* 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
* 1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.