Roasted Garlic-Pepper Split Chicken Breasts

We're all trying to stretch our dollars these days, and one of the best ways to do that, is to shop the weekly sale items.  My family enjoys chicken as an ingredient in almost any dish that I make, so, when I see split chicken breasts on sale, I really stock my freezer.  I think at times, people shy away from this item, because they're not really sure how to prepare them, or they think it's too time consuming.  This recipe is a simple tutorial on how to prepare moist and flavorful chicken that can be eaten as is, shredded for Mexican dishes, chopped and eaten on a salad, or cut into chunks and used in a casserole.  The possibilities are endless!

You'll need:
4 lbs. of split chicken breasts skin intact [approximately]
garlic salt
fresh cracked black pepper
olive oil for drizzling

Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.  Spray the aluminum foil with cooking spray.  Rinse and pat dry the chicken breasts and place onto the baking sheet.  Drizzle with olive oil, and season liberally with garlic salt and freshly ground black pepper.

Place the chicken into the oven and set the timer for 35-40 minutes depending on the weight of your chicken.  My chicken breasts were just under 4 pounds and they were perfectly done in 38 minutes.  If the weight of your chicken is less than 4 pounds or greater than 4 pounds, you'll need to adjust your cooking time accordingly.  Also, take into consideration that oven temperatures vary.  I would recommend adjusting in 5 minute increments to be safe.  The recommendation is, to cook chicken to an internal temperature of around 165  degrees or until the juices run clear.

When the chicken is done, remove it from the oven and place a loose piece of aluminum foil over the chicken breasts to tent them. This is an important step, this allows the escaped juices to reabsorb into the meat making it tender and flavorful.

After resting 15-20 minutes,  move the chicken to a cutting board.  Using a sharp knife, cut along the bone and remove the chicken breast meat in one large piece.  Some of the chicken will be left on the bone, this can very simply be removed by using your clean hands.  C'mon we're cooking, we've got to get dirty sometimes! ☺

Repeat this process with all of the chicken breasts.  I like to leave the skin on the chicken, until I'm ready to use it in a casserole, make chicken salad, enchiladas, tacos or whatever else my heart can dream up! By waiting to remove the skin, this helps to keep the moisture and flavor inside of the chicken.  Cover tightly and store in the refrigerator.  Yield:  3-3 1/2 pounds of roasted white meat chicken.

For a Lemon-Thyme variation: Drizzle with olive oil then sprinkle lightly with lemon-pepper, garlic salt and top with sprigs of fresh thyme. OR, tuck fresh lemon slices under the skin along with the fresh thyme, and sprinkle the outside with garlic salt and black pepper....Bake accordingly. [To prevent over browning the fresh thyme, tuck it under the skin]

Cook's note:
You can find more information about food safety at http://www.foodsafety.gov/.

Fudgey Dark Chocolate Pecan Pie

 

My family loves dark chocolate.   I've tried several different recipes, for chocolate pecan pies, but, I've never been happy with the results.  I developed this recipe, and we love it!  It's rich, fudgey, and yes, indulgent, just as a dark chocolate pecan pie should be.  Even though, I know it's gilding the lily...I can't pass up the opportunity to drizzle the pie with additional warm chocolate ....and it wouldn't be complete without a generous scoop, or two, of vanilla ice cream!  

 

You'll need:
1 [9/10] inch homemade, refrigerated or frozen deep dish pie shell, thawed
1 [10 oz] bag dark chocolate chips
4 Tbsp butter
1 1/2 cups pecan pieces, roughly chopped & toasted
1 cup dark corn syrup
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 Tbsp all purpose flour
1 tsp pure vanilla
pinch of salt
vanilla ice cream


Preheat the oven to 350°F.   Spray a 10 inch tart or pie pan with cooking spray.  Press the crust, firmly up the sides of the tart pan.   Crimp the edges.  Pierce the bottom of the pie crust with a fork. [tip: If using a refrigerated crust, allow to warm to room temperature before you attempt to unroll]

In a microwave safe bowl, melt 1 cup of dark chocolate chips and 4 tablespoons of butter stirring until smooth.

Pour the remaining chocolate chips and all of the pecans into the bottom of the tart shell.

Meanwhile, in a medium size mixing bowl, using a hand mixer beat together the dark corn syrup, brown and granulated sugars, eggs, flour and vanilla.

Next, beat in the melted chocolate.

Pour the filling evenly over the pecans and chocolate chips and place into the preheated oven. 

Bake for 40-42 minutes or until set. Test the center with a toothpick looking for moist crumbs.  The filling will puff up slightly while cooking, but, allow it to sit for at least 30 minutes on the counter before cutting to allow the filling to settle.  Serve warm with a drizzle of chocolate and a scoop of vanilla ice cream.  Yield: 8-10 pieces

Chocolate drizzle:

Melt 1/2 cup of dark/semi sweet chocolate chips with 2 tablespoons of heavy cream in the microwave, until smooth.  Drizzle over the pie before serving.

Cook's note:

If you bake your pie in a 9 inch deep pie pan, you'll need to increase the baking time to 45-50 minutes. 

 

This is a deep dish slice...

 

 

Supreme Pizza Stuffed Mushrooms

 

When I was putting together this appetizer, I wanted to try and come up with a combination of ingredients that didn't use any type of breadcrumb to bind the filling together.  I really can't imagine what wouldn't taste great stuffed inside of a mushroom, but, this filling is super easy, and it tastes just like pizza without the crust!  You could vary the filling ingredients to suit your taste, or dietary needs, if you like.  These mushrooms could be made and assembled the night before and baked when you're ready to enjoy them.   

You'll need:
24 x-large mushroom caps [more if smaller]
1/2 lb ground spicy Italian sausage
olive oil
1/3 cup diced red onion
1/3 cup diced green pepper
salt and black pepper to taste
1 tsp minced garlic
1 tsp oregano
1/2 tsp red pepper flakes
1/3 cup pizza sauce
4 oz softened light onion & chive cream cheese
1/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 tsp dried parsley
1 [4 oz] can sliced ripe olives, drained
pizza sauce for dipping

Preheat the oven to 375°F and line a baking sheet with parchment paper.  Clean the mushrooms and using a paring knife, remove the stems, hollowing them out.  Arrange them on the baking sheet.  In a stove top pan over medium high heat, cook the sausage in a drizzle of olive oil until it's almost completely cooked, then add the diced onion and green pepper.  Saute until the sausage is completely cooked and the vegetables are still crisp tender.  Season with salt and pepper to taste.

Drain any excess fat from the pan then add the minced garlic, oregano, red pepper flakes, and pizza sauce.  Continue to saute for a couple of minutes giving the flavors time to combine.

Next, add the softened cream cheese, stirring until it has melted and combined with the sausage mixture.  Remove the pan from the heat, and add the grated Parmesan, 1/2 of the shredded mozzarella cheese, dried parsley and sliced olives.  Taste and adjust the salt and black pepper if needed.

Using a teaspoon, fill each mushroom cap, then sprinkle each with the remaining mozzarella cheese.  Place about 2 inches apart on the baking sheet.

Place the stuffed mushrooms into the oven and bake for 15 minutes until the cheese is golden.  Cool slightly before serving with additional pizza sauce for dipping.  Yield: 24 stuffed mushrooms

Cook's note:
Mushrooms are like sponges.  When cleaning them, never submerge them in water or they'll absorb too much liquid.  I used x-large mushroom caps when I prepared my mushrooms.  If you use smaller mushrooms, your yield will be greater.

Creamy Chicken Enchiladas

 

Every week, my family wants at least one Mexican or Southwestern inspired dish for dinner.  So, I decided to take a vote, and it was unanimous that our Mexican inspired dish for this week would be enchiladas.  I always make my own enchilada sauce, because I prefer mixing up my own spice combination, and making it to our specific taste.  Once I walk you through it, you'll see how easy making your own sauce can be.  This enchilada dish is a fantastic choice for a quick weeknight meal, and I like to serve it with a simple fresh salad on the side. 

To make the enchilada sauce you'll need:
1/2 cup sweet onion, finely diced
1-2 tsp olive oil
salt & black pepper
1 [15 oz] can tomato sauce
3 tsp taco seasoning  [I used McCormick's]
1 tsp cumin
1 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp cayenne [optional]
1/8 tsp ground chipotle pepper
For the filling:
4 oz 1/3 less fat onion and chive cream cheese
1 tsp taco seasoning
1 [4 oz] can fire roasted green chilies
2 cups shredded roasted chicken
6 [10 inch] flour tortillas
2 cups shredded Mexican cheese blend, divided
Accompaniments: shredded lettuce, diced tomato, sliced jalapeno, sliced olives, green onion, light sour cream, chopped cilantro

Preheat the oven to 375°F and spray a 9x13 inch baking dish with cooking spray. Set aside. 

To make the enchilada sauce:
In a small stove top pan, saute the chopped onion in 1-2 teaspoons of olive oil until it becomes soft and is beginning to brown.  Lower the heat and add the tomato sauce, 3 teaspoons of taco seasoning, 1 teaspoon of cumin,  1 teaspoon garlic powder and 1/8 teaspoon each of cinnamon, ground chipotle pepper and cayenne pepper.  Simmer on low heat for 10 minutes, then remove from the heat.

To make the filling:
In a small bowl, add the softened cream cheese, 1/4 cup of the warm enchilada sauce, 1 teaspoon of taco seasoning and the entire can of green chilies.  Mix well.

Add the shredded chicken and stir until the chicken is evenly coated.

To assemble:
Spread 1/4 cup of the enchilada sauce into the bottom of the baking dish to keep the tortillas from sticking.  Divide the chicken evenly among the 6 tortillas. Spread the chicken down the middle of each tortilla, then top with shredded cheese, reserving half of the cheese for the top.  Roll the enchiladas then place them, side by side, seam side down, in the baking dish.

 
Pour the remainder of the enchilada sauce on top of the enchiladas, and place into the oven.  Bake for 22 minutes, then remove, sprinkle with the remaining cheese, and return to the oven.  Continue to bake for another 3-5 minutes.  This will allow the cheese to melt beautifully!  Remove from the oven, and sprinkle with chopped cilantro.  Serve hot.  Yield: 6 enchiladas



 

 

 

Cook's note:

This recipe can easily be doubled or tripled.  The sauce also freezes well.

Slow Cooked Spicy Peach Pork Chops

 

It seems the whole world is buzzing constantly, going here and there to fulfill busy schedules.  My life is just the same.  Both of my sons have just started another season of basketball.  Between practices, games, homework and many other social commitments, my slow cooker has become my best friend and personal chef.  Honestly, if it wasn't for my slow cooker, I seriously don't think we would have a hot meal most days of the week.  To complete this dish, all I  have to do is make a simple fluffy rice pilaf, and a steamed veggie and we're good to go.  Happy family.

You'll need:
8  boneless pork chops [about 2 1/2 lbs]
1/2 cup all purpose flour
1/2 tsp each salt, black pepper & paprika
For the sauce:
1 [12 oz] jar peach preserves
1/2 cup sweet & spicy chili sauce [I used Annie Chun's Korean]
1/3 cup apple cider vinegar
1/4 cup dijon or whole grain mustard
2 Tbsp soy sauce
2 Tbsp margarine, melted
2 tsp minced garlic [about 4 cloves]
1 small green pepper, small diced
1 medium onion, small diced

Directions:
Spray the inside of a 6 quart slow cooker with cooking spray.  Mix together the flour, salt, black pepper & paprika.  Dust both sides of the pork chops with the seasoned flour shaking off any excess.

In a large skillet, brown the pork chops on both sides over high heat in a couple of drizzles of olive oil.  This step adds a layer of flavor by browning them.  After browning, arrange in the bottom of the slow cooker.

Mix together the sauce ingredients.  Pour the sauce over the pork chops, then place the lid firmly on top.  Depending on the thickness of your pork chops, you'll need to cook for 6 1/-7  hours for a thinner chop and 7-8 for a thicker pork chop or until fork tender. 

When the pork chops have finished cooking, test the sauce for thickness and thicken with corn starch if desired.   To do this, mix one tablespoon of corn starch in a small amount of cold water until it's completely dissolved.  Add to the hot sauce, stirring constantly until it thickens.  Serve over rice pilaf if desired.  Yield: 8 servings

Cook's note:
You may need to adjust your cooking time based on the thickness of your pork chops.  My pork chops were  around 3/4 inches thick and they were ready in 7 hours.  [You know they're never perfectly the same size ☺]  If your chops are thicker cut, you'll likely need to increase the time by 30 minutes-1 hour.

Grilled Southwestern Chicken Salad

I could eat a salad everyday and never grow tired of them!  In fact, most days we do enjoy a salad in some form for lunch or dinner.  This is one of our absolute favorite "make at home" dinner salads.  If you don't have an outdoor grill, an indoor grill pan on your stove top will work perfectly.  We like this salad so much, it makes it far more difficult to order one like it in a restaurant, now.  It's filling and healthy, and no taco shell required!

For each person you'll need:
1 boneless skinless chicken breast
3 cups of Spring mix salad greens
1/3 cup of pico de gallo [see link below]
1/3 cup of roasted Mexican corn [see link below]
1/4 cup of thinly sliced red pepper
light sour cream/buttermilk dressing
To season the chicken breasts: [4]
3 Tbs. taco seasoning [I used McCormick's]
1-2 Tbs. oil
1 Tbs. lime juice
salt and pepper to taste
optional toppings: tortilla strips/crushed taco chips, fresh guacamole, shredded cheese, black beans, black olive slices, jalapenos


Preheat the oven to 450 degrees and line a baking sheet with aluminum foil.  Spray with cooking spray.  If you're using canned Mexican corn, drain and pat dry with a paper towel.  If using frozen Mexican corn, steam per the package directions, slightly under cooking.  Or, even better, make it fresh!  [I'll post the link below]  Spread onto a baking sheet and season lightly with garlic salt, pepper and spray with cooking spray.  Place into the oven and roast for 12-15 minutes, until the corn begins to caramelize.  Remove from the oven to cool slightly.   Roasting the corn will bring out the natural sweetness and intensify the flavor.

While the corn is roasting, mix together the taco paste for the chicken breasts.  For four pieces, you'll need 3 tablespoons of prepared taco seasoning, 1 tablespoon of lime juice and 1-2 tablespoons of vegetable oil.    You can easily adjust this by doubling the ingredients, if you're making more than 4 pieces of chicken. 

Mix well and rub on all sides of the chicken breasts.  This can be done the night before or 30 minutes to 1 hour prior to grilling, to allow the seasonings to permeate the chicken.   If you make these ahead, cover tightly with plastic wrap and refrigerate.

Grill the chicken breasts in a grill pan, or on an outdoor grill until the juices run clear.  Remember to oil the grates, so, the chicken won't stick.  If you're cooking over medium-high heat, this will usually take around 8-10 minutes total depending on the thickness of the chicken breast pieces you're using.  After grilling, remove to a platter to allow the chicken to rest for 5 minutes before slicing.

To assemble, toss the salad greens with the red pepper slices, tortilla strips, roasted corn, and place the sliced chicken on top.  Serve with a side of pico de gallo, a dollop of sour cream and any of your favorite optional toppings.

Cook's note:
In the Summer, I always use fresh corn. Here are the links for the Roasted Mexican Corn & Fresh Pico de Gallo:

http://melissassouthernstylekitchen.blogspot.com/2012/08/roasted-mexican-corn.html

http://melissassouthernstylekitchen.blogspot.com/2011/08/pico-de-gallo.html

Orange-Cinnamon Pecan Filled Coffee Cake

 

I've heard it said that coffee cake was invented just so we would have an excuse to eat cake for breakfast.  That may be true, but, origin aside, coffee cake is truly a sweet indulgence.  I must admit, this is not something that I prepare every weekend, in fact, I usually prepare it for special occasions or when we have guests.  It's a cake that can be enjoyed with a cup of coffee or espresso, or a warm cuppa hot tea.  It's an "anytime of day" treat!

For the cake you'll need:
dry ingredients:
2 1/4 cups all purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
wet ingredients:
1 cup  buttermilk
1 stick softened butter
2 large eggs
2 Tbsp orange zest
1 tsp pure vanilla extract
1 tsp orange extract
for the filling/topping:
1 cup chopped pecans, lightly toasted
1 cup light brown sugar
1/2 stick cold butter, cubed
1/2 cup all purpose flour
1 1/2 Tbsp ground cinnamon
1 Tbsp orange zest

Preheat the oven to 350°F.  Spray a 10 inch round spring form pan with a baking spray or you can coat it with butter and flour.  [tip: If you don't have a spring form pan, an 8x8 square baking dish will work]  Spread the pecans in a single layer on a baking sheet.  Toast the pecans for 6-7 minutes then set aside to cool.

In a medium size mixing bowl, sift together 2 1/4 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.  I usually do this with a whisk, and for this cake, it works perfectly.

In a small bowl, mix together 1 cup of  brown sugar, 1/2 cup of flour and 1 1/2 tablespoons of  ground cinnamon.  Using a pastry blender or food processor, cut in 1/2 stick of cold butter until the mixture appears crumbly.  Stir in 1 tablespoon of orange zest and 1 cup of toasted pecans.

In the mixing bowl of a stand mixer, cream together 1 stick of softened butter and 1 cup of granulated sugar until combined.  Next, add the orange and vanilla extracts, and the eggs one at a time.  Whip together until the mixture is a pale yellow. [about 3 minutes] Whip in 2 tablespoons of orange zest.  I love the bright flavor the orange zest gives to this cake!

Add the buttermilk and dry ingredients, alternately, beginning and ending with the buttermilk.  Beat together until fully combined, about 3 minutes.  Stop and scrape the bowl as needed so that all of your ingredients will fully incorporate.

Spread  half of the batter into the bottom of the prepared pan, and sprinkle one half of the brown sugar crumb filling over the batter.  The batter layer may look thin, but, it will expand while baking.

Repeat with the remaining batter and crumb filling.  I find it's easier to smooth the batter with an off set spatula, if you have one handy.

Place into the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.  Cool in the pan for 20 minutes, then remove the ring if you're using a spring form pan like I did.  Serve warm or at room temperature.  Yield: 8-10 pieces

Loaded Baked Potato Soup

 

Potato soup is a true Fall and Winter comfort food.  On a cool rainy day, there's nothing like it, it's soothing to the stomach and soul!  In this potato soup, I used lighter versions of dairy products, but, I am in no way implying this is a diet dish.  It's perfectly fine with me if you choose to go the full fat route, but, it's not necessary for the richness and flavor of this soup to shine through.  What else do you need but, a salad and warm crusty garlic bread.  In my opinion, it's a meal fit for a king or queen!☺

You'll need:
3 lbs baking/russet potatoes [approximate]
3 cups shredded sharp cheddar cheese, divided [2% works!]
10-12 slices bacon cooked and crumbled
4 cups 2 % milk
1 1/2 cups low fat half & half
2 [14.5 oz] cans chicken broth
1 8 oz light sour cream
1/2 cup all purpose flour
8 chopped green onions
5 Tbsp light margarine
1 minced shallots/red onion [about 1/3 cup]
2 Tbsp fresh chopped Italian parsley
3 cloves garlic, minced 
1 tsp ground mustard
1 tsp salt
1/2-1 tsp Old Bay Seasoning [see cook's note]
black pepper to taste


Preheat the oven to 400°F.  Wash the potatoes, and remove any blemishes, but, don't peel.  Pierce each potato with a fork 2-3 times, then wrap in aluminum foil.  Place onto a baking sheet and bake for 1-1 1/2 hours until fork tender.  Remove from the oven, and cut into bite size chunks.  I leave the peel on my potatoes, but, if you prefer them without the peel, you can peel them after baking. 

In a medium stove top pot, melt 5 tablespoons of margarine.  Add 1/2 cup of flour, 1/2 teaspoon of old bay seasoning,  1 teaspoon of salt, 1 teaspoon of dry mustard and black pepper to taste.  Cook until the roux blends and the flour cooks slightly. [about 1-2 minutes] 

Slowly whisk in 4 cups of milk.  The roux tends to stick to the edges of the pot, so be certain you mix all of  it into the milk, or the sauce won't thicken properly.  Bring to a boil stirring constantly, then lower the heat to a simmer.  Allow the sauce to simmer for 4-5 minutes, until the flour has cooked.  The sauce will be thick at this point, don't worry, we'll be thinning it out a little later.  Keep a close eye on the sauce and stir often to prevent it from sticking.

While the sauce is cooking, in a large pot or dutch oven, cook the bacon.  After the bacon has gotten crispy  remove it from the pot, and discard all but 2 tablespoons of the bacon drippings.  Saute the chopped shallots  in the drippings until translucent.  Add the minced garlic and cook for an additional 1-2 minutes.  Add half of the chopped green onions.  Season with salt and pepper to taste.

After the sauce has cooked for 4-5 minutes and thickened, add 1 1/2 cups of low fat half & half and 2 cups of shredded cheese.  Stir until the cheese has completely melted then, remove from the heat.

To the dutch oven add the chopped potato chunks, and 1 1/2 cans of chicken broth.  Set the burner temperature on medium.  You may need to add all of the chicken broth depending on how thick you like your soup.  If you used slightly less potatoes than I did, you may not need both cans of broth.    Likewise, if you used slightly more potatoes, you may need to use both cans.  I find it's easier to wait and make this adjustment after I add the sauce to the pot.  Pour the cheese sauce into the pot and stir until blended.   If you thin your soup a little too much, don't panic, you can easily thicken it by mashing some of the potatoes. Starch is a natural thickener, and the soup will continue to thicken as it cools.

Allow the soup to bubble, but do not boil, for about  15-20 minutes.  The soup can separate, if you let it cook too vigorously.  Lastly, add the chopped parsley, half of the crumbled bacon and 8 ounces of sour cream. 

Continue to cook on medium just until heated through.  Taste and adjust the seasonings. To serve, ladle into a bowl, sprinkle with shredded cheese, crumbled bacon and green onions.  Serve hot. Yield: 6-8 servings

 

Cook's note:
The Old Bay Seasoning is optional but, we really like the "kick" it gives to the potato soup.  Creole seasoning would work great, too.