Here's Your Menu

White Bread and Dinner Rolls with a Bread Machine

2011-11-06T15:41:00.001-06:00

This recipe is a work in progress :) The loaf I made today has a little after taste that I think is because of too much salt? Or possibly too much yeast? I will change my recipe here as I tweak it, but you can find the original recipe here. The bread and dinner rolls use the same dough, but have different cooking methods, which I will include below.

Never mind my broiler pan top doubling as a cooling rack. All of my racks are in storage, and this is all I have. One day I'll have my kitchen back :)

Dough
1 c water + 1 T warm water
1 large egg (room temp and scrambled)
4 T vegetable oil
3-1/4 c bread flour
1/4 c White Sugar
1 t Salt
1-1/2 t instant yeast

2 T melted butter for rolls

For bread: Add everything to bread machine and follow the 2 lb white bread settings.

For Dinner rolls: Add everything to the bread machine and go through the kneeding process. Once finished, remove from the machine and separate into 12 equal rolls and brush with butter. Bake in a 350 degree oven until golden brown. I just want to add, it was the recipe calling these dinner rolls, but they came out more like dense hamburger buns, so you may want to cut it to 24 rolls. And if you are looking for the light and fluffy rolls, these are not it.

Slow Cooker Pork Shoulder

2011-11-06T15:15:00.000-06:00

I think Jeremy would be a happy man if this was in the fridge everyday. So easy to make and just as versatile as ground beef. I love it. This is how I always season it because we both love it spicy, you don't need to use this seasoning. This feezes so well, I make it in big batches and freeze 4-5 servings in ziplock bags, for dinner or for Jer to pull out for lunch for the week.

3-5 lbs pork shoulder or pork butt (boneless is much easier to work with)
2 cloves of garlic- minced
Spicy Montreal chicken seasoning
Red pepper flakes
Chicken or Vegetable broth- enough to cover pork

Trim the fat from the pork, and remove the bone if you bought bone-in. I usually cube the pork into big chunks so it's easier to serve at the end. Add pork to the slow cooker, add the garlic and generously season pork with the seasonings. Cover pork will broth. Cook on low for at least 8 hours. When finished, remove from the broth and shred with 2 forks. (I always skim the fat and freeze the broth for the next time)

Serving sugggestions
-Pork carnitas
-Pulled pork sandwiches
-Pork burritos, tacos, enchiladas, or quesadillas
-Enchilada casserole with pulled pork instead of ground beef or chicken
-Add bbq sauce instead of the broth and have bbq pulled pork
-Or eat like Jeremy does, on 2 pieces of bread and a piece of pepper jack cheese

Cheesy Cheesy Mac n Cheese

2011-07-16T01:19:00.000-05:00

I love mac n cheese. I have not met a mac n cheese that I didn't like (except maybe that crud made with powdered cheese.) This recipe is so easy I may not even buy the shells anymore

2c uncooked macaroni (I used Cavatappi, which looks like long curly elbow mac)
12oz Velveeta cheese-cubed
1/3c milk
1/8t fresh ground pepper

-Cook pasta and drain well
-Return to pot, add cheese, milk and pepper
-Stir constantly over low heat until cheese is melted

This is really really cheesy, so if you don't want really really cheesy, add another half cup of noodles or add one of the variations below, which will soak up some of the extra cheese.

Variations:
Add browned ground beef
Add a can of tuna or chicken
Add peas or lima beans

Seasoned Red Potatoes

2011-04-08T00:00:00.008-05:00

This has become Jeremy's favorite side dish. Super easy, and can be changed to fit almost anyone's taste.

2-3 red potatoes per person
Olive oil
Chili powder

-Slice the potatoes into bite size pieces, and place into a ziplock bag.
-Coat with olive oil and then add chili powder, squish around the bag to thoroughly coat the potatoes with the oil and chili powder.
-Let sit for a few hours to marinate
-When ready to bake, make a 'pouch' from tinfoil and empty the Ziploc bag into the pouch.
-Sprinkle a little more chili onto the potatoes and cover with tinfoil.
-Bake at 450 until potatoes are tender.

Notes:
-I will sometimes bake without the cover, but this tends to brown the potatoes well before they are done.
-You can boil the potatoes first until fork tender
-You can change out the seasoning, just make sure the olive oil will not destroy the taste the seasoning brings to the potatoes

Baked Shrimp

2009-01-25T20:42:00.005-06:00

A few weeks ago I bought some soup/au graton bowls. They really are the cutest little things. They reminded me of some of my Grandmas dishes when I was a child. And because I am sentimental like that, I had to have them, along with a matching square casserole dish, and also a huge oval dish. Yes, I need help, I have a collection of casserole dishes! Is it a bad thing that I have one cupboard dedicated to just casserole dishes? Never mind, don't answer that, in my world you can never have enough casserole dishes.

Okay, that was a slight tangent I wasn't really expecting. Anyway, I wanted to use my cute little dishes. I am not a big soup eater, so off to the internet I went. I found this recipe for Baked Shrimp with Lemon Garlic Crumbs. And since I am lazy, I made a few short cuts. The recipe that follows is for one serving but can be easily doubled.

Baked Shrimp
6 ounces of raw shrimp, thawed, deveined and peeled (I buy mine this way)
1 T Butter, melted (I used I Can't Believe It's Not Butter)
Bread crumbs (I used McCormick's Italian Herb & Cheese Crusting Blend)
Lemon juice (You all know I used the stuff that comes in the plastic lemon)

-Preheat the oven to 400 degrees
-Melt the butter and use a brush to coat the dish
-Combine the remaining butter with enough breadcrumbs to cover the top of the dish.
-Layer the shrimp in the bottom of the casserole
-Squeeze a few drops of lemon juice on each shrimp
-Layer on the bread crumbs
-Bake for 15 minutes, or until the shrimp are opaque.

Using the crusting blend made this a really easy and fast recipe. In fact, the prep was so fast that I was ready to put the dish in the oven before it was done preheating! To make it an even faster meal, you can use the already cooked shrimp, and just put it in the oven long enough to heat through. I think next time I will try to add some crab meat and/or parmesan cheese. Yum!

Snickerdoodles

2008-12-27T17:47:00.002-06:00

I got this recipes from recipezaar.com. I did chill the pans, and the dough, but by the time I was finished rolling the dough, it was probably a moot point. I also rolled all the cookies in the cinnamon and sugar, then went back and rolled them all again to really get them coated. My cookies were big, I only got 24 cookies out of this batch, and the centers were a little doughy, so next time, I will try to divide the dough into 36. Next time I will also add a little vanilla or almond extract to change up the flavor a little bit.

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

-Preheat oven to 350°F.
-Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
-Combine flour, cream of tartar, baking soda and salt in a separate bowl.
-Blend dry ingredients into butter mixture.
-Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
-Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
-Scoop 1" globs of dough into the sugar/ cinnamon mixture.
-Coat by gently rolling balls of dough in the sugar mixture.
-Place on chilled ungreased cookie sheet, and bake 10 minutes.
-Remove from pan immediately.

Hash Brown Casserole

2008-12-18T15:44:00.001-06:00

Here is another one from my Aunt Bev.

2 cups (8 oz) shredded cheddar cheese
6 large eggs well beaten or 3 (4 oz each) cartons cholesterol free egg product
1 can (12 oz) Evaporated fat free milk
1 tsp salt
1 tsp prepared mustard
1/2 tsp black pepper
1 pkg (30 oz) shredded hash brown potatoes
1 small onion, chopped
1 small red pepper, chopped * optional *
1 cup diced ham or 10 slices bacon cooked & chopped

Preheat oven to 350. Grease a 13" X 9" pan.

Combine cheese, eggs, evaporated milk, prepared mustard, salt & pepper in a large bowl. Add potatoes, onion, red pepper, & ham. Mix well. Pour into greased pan.

Bake about 1 hour.
Serves 10

Notes:
Tastes great with salsa.
Can be cut in half (use 8" X 8" pan).

Apple Crisp

2008-12-15T15:32:00.006-06:00

Since I have not been cooking or baking much lately, I thought I would post a few recipes that my Aunt Bev sent me. Our family has a thing for apple desserts, so I don't think we can ever have enough apple crisp recipes.

Easy Apple Crisp
Serves 4 to 6

Peel, core & cut up 8 medium apples. Place them in an 8" X 8" pan.

Pour over the apples:
1/4 cup water
1 Tbsp cinnamon
1/2 tsp salt

In a bowl mix:
1 cup sugar or an equivalent amount of baking sugar substitute
3/4 cup flour
1/3 cup soft oleo or butter
Spoon flour mixture over the apples.

Bake at 350 for about an hour.

Notes:
This recipe can be cut or doubled.
The sugar can be replaced with sugar substitute.

Apple & Spices Turkey Brine

2008-11-27T22:18:00.007-06:00

Williams-Sonoma Apple & Spices Turkey Brine. My turkey was sooo good. I thank Williams-Sonoma, and my turkey thanks you too.

Chicken Skewers

2008-11-25T21:11:00.001-06:00

Since this blog is about what I eat for dinner, not all of it has to be this long recipe with a lot of ingredients. I am a huge fan of fast meals with lots of variations. This is one of them.

Chicken Skewers
6 Thawed Chicken Breasts, sliced into long strips
Finely chopped bread crumbs
Seasonings, like chili powder, garlic powder or parmesan cheese etc.

Preheat oven to 400 degrees

In a small bowl mix enough bread crumbs, and seasonings of your choice to coat the chicken. (Sometimes people will dredge this in egg and flour before the bread crumbs, but I usually don't have the time to be adding all those steps and dishes. This will make the breading a little crumbly, but that really doesn't bother me.)

Next, I pour the bread crumbs mix into a bag and add the chicken a few pieces at a time. Shake until all the chicken is coated. Once coated remove the chicken and thread it onto the skewers.

Lay the chicken on a wire rack on top of a cookie sheet and cook until the chicken is done, about 8-10 minutes. If you don't have a wire rack, it can be placed directly onto the cookie sheet, but remember to flip it about halfway through so that the bread crumbs don't get too soggy.

Variations I have also tried so far:
-Shake the chicken with chili powder first in a zip lock bag and let it sit for about 30 minutes before shaking with bread crumbs.
-Lemon pepper marinade to marinade the chicken, and bake with and without bread crumbs.
-Plain chicken and bread crumbs, along with different dipping sauces.

I usually get 2 meals for one with these because the next day I will add the leftovers to the top of a salad, or to a chicken wrap.

Side Note: If you are using wood skewers and want a nice presentation soak them for about a half hour first, this will stop them from burning in the oven, and also allows the chicken to slide right off the skewer.

Pasta Salad

2008-11-18T11:45:00.001-06:00

This is a family favorite for cook outs. While the recipe says to refrigerate at least 4 hours, it really is better to make a day ahead of time so that everything has time to really marinate and meld together

12 oz Colored Spiral Noodles
2 c Broccoli Florets
8 oz Mozzarella Cheese, cubed
8 oz Cooked Ham, cubed
1/4 c Parmesan Cheese
8 oz Italian Dressing, Wishbone Robust works well

Cook spiral noodles according to package.
Steam broccoli until tender, but firm
Combine all ingredients in a large bowl
Refrigerate for at least 4 hours

Apple Crisp

2008-11-15T11:37:00.002-06:00

8 Medium Apples- peeled and sliced
1 Tbsp fresh Lemon Juice
1/2 c Flour
1 c Brown Sugar
1 c Rolled Oats
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 c Butter

Preheat oven to 375 degrees
Place apple slices in a 2 qt baking dish
Sprinkle with lemon juice
Combine flour, sugar, oats, Cinnamon, and nutmeg
Cut butter into 1 inch chunks, and blend into dry ingredients
When crumbly, sprinkle over apples
Bake at 375 for 15 minutes, turn oven down to 350 and bake another 30 minutes

Cheese- Hamburgers

2008-11-12T14:13:00.002-06:00

I was looking through one of those church cook books. This one was from 1981. And Cheese- Hamburgers caught my eye. I figured that it would be a fancy burger with all sorts chopped up stuff circa 1981. I read the recipe and it turns out to be what I call sloppy joe's. Then I noticed that it was my Grandma Beckman that submitted the recipe. I remember my mom trying to force me to eat sloppy joe's, but I have no idea if this is the recipe she used, or if it came out of a can. I don't remember her putting cheese on it though, if she had, I probably would have eaten it.

2 lbs. ground beef
1 c chopped onions
1 green pepper, chopped
small celery stalk, chopped
16oz tomato soup
Season to taste
American Cheese slices
Hamburger Buns

Fry meat until slightly browned. Add seasoning. Add the onion, pepper, celery, and soup. Place in a double boiler and cook 1-1/2 hours. Butter buns. Put a slice of cheese on one half, heat to melt cheese, then fill the buns with the meat mixture and serve.

I imagine that the seasoning she is talking about is salt and pepper? I don't know. But I think I will try it with taco seasoning and see what happens. Maybe give it a little more flavor.

Chicken Stock

2008-11-08T10:54:00.002-06:00

If you know me, you know I am not a fan of eating anything that resembles an animal. Bones, blood, even dark meat on a bird just makes me nauseous, and once I usually see any of it, there is no way I am eating it. Well, you will be proud to know that I made my very first whole chicken tonight, and ate it too. When I was a teenager, my mom had bought a thing of chicken parts, and asked me to clean it up. She never asked me to do that again, because I cut everything I could off the meat and tossed it. I think we all had a very small dinner that night.

Anyway, for some reason, I was grocery shopping a few weeks ago, I decided that I was craving rotisserie chicken. But I live in Kenosha, and our grocery stores don't do that. So I bought a 5 pound chicken and a bag of seasoning. Then I started thinking, what in the world am I going to do with 5 pounds of cooked chicken. So chicken stock it is. And once again, you all should be proud of me because after I ate my dinner, I stood there and tore up the rest of the chicken. But I would rather not talk about that.

Chicken Stock:
Chicken, leftovers, bones, everything but the gizzards and the neck
Carrots, chopped into 3" pieces
Celery, leaves and all, chopped into 3" pieces
Whole yellow onion, skin included, cut into quarters
1 Bay leaf

Toss everything into a stock pot. Cover with cold water. Bring to just a boil, and reduce to a simmer. It is important to not let it come to a rolling boil. Check it every half hour for the first few hours and skim off the foam that rises to the top. Let it simmer until the broth is the right consistency and taste for you. You may have to add more water if the level gets to low in the pot.

Once the stock is done to your liking, remove it from the stove, and pour it through a fine mesh strainer to remove all the chicken parts and veggies.

Put the strained stock into the fridge and let it cool down. Once cold, remove the layer of fat that has accumulated on the top. At this point, I divided the stock in half, some to freeze for sauces, and some for soup.

For chicken noodle soup, I brought the stock to a simmer, and tossed in bite sized pieces of carrots, celery, peas and a few cloves of garlic. In another pot, I boiled egg noodles (can use rice also). When the veggies were tender, I added in the cooked pasta, and the chicken, and simmer for a few minutes to warm the chicken. Next time, I think I will add some cold water to the stock, and boil the noodles in it rather then a separate pot.

The soup turned out well, but next time I will use uncooked chicken so that the broth with be a little less savory.

Chicken Rice Casseole

2008-11-03T22:12:00.001-06:00

This dish is so easy. My only complaint is the cook time. I have to plan ahead to make this otherwise we would be eating at 9 o'clock.

1/2 Pkg Dry Onion Soup
1 cup uncooked Rice
4 Chicken Breasts
1 can Cream of chicken or celery soup
1 can full of water

Preheat oven to 350 degrees
In a 2 qt casserole dish:
Sprinkle 1/2 Package dry Onion Soup. Then add rice over top of onion mix.
Layer chicken breasts on top of rice layer. Mix 1 can water with 1 can cream of chicken soup and pour over top of chicken and rice.

Cover with foil and bake for 1 and 1/2 hours or until rice is done and Chicken reaches internal temperature of 165 degrees.

Sometimes I like to sprinkle bread crumbs over the top about 20 minutes before it is done.

Risotto

2008-10-28T13:16:00.006-05:00

I think Risotto is one of those scary types of foods. I thought it would be a lot harder then it really is. Once I got to the recipe that I use now, I make it often and Arborio rice has become a staple in my pantry.

5 c Low Sodium Chicken Broth (can use bullion cubes also)
1 c Arborio Rice
1/2 c parmesan or ramano cheese
Olive Oil
Splash of cream (optional)

Begin by bringing Chicken Broth to a boil. You will need a laddle to add the broth the Risotto.

In a sauce pan, heat a couple of teaspoons of olive oil. Add rice and shake to coat rice with oil. Cook a few minutes until rice becomes translucent. Add in 2 laddles f broth. Using a wooden spoon stir until the rice has absorbed most of the broth. Keep adding and stirring until rice is creamy, and rice no longer has a crunch to it. Once all the broth is added, gently stir in cream and cheese, being careful not to mash the rice.

To the finished risotto, I also like to add veggies (ie brocolli and asparagus) and shrimp. These can all be cooked in the broth and added to the risotto when the cheese is added.

Chili Con Queso

2008-10-28T12:36:00.006-05:00

When I was a little kid, my parents used to have a Super Bowl party every year. At least, I think it was Super Bowl, all I really remember was this dip, no idea if people were sitting around watching a game or not. If I remember right, I think my mom used to serve it in a fondue pot (I could be way off on that one) and served it with Doritos. I think this dip is my first memory of cheese. Is it weird that I think I have a first memory of cheese? Maybe a little bit.

1 small Onion
1 small can of diced Green Chili Peppers
16oz can stewed tomatoes, diced
1 lb Velveeta Cheese, cubed
1 lb Sharp Cheddar Cheese, cubed

Brown onion in a skillet. Add peppers and tomatoes. Layer cheese cubes over top and simmer until melted, stirring occasionally.

I like to take a short cut and dump it all into a crock pot. Turn it on to high until everything is melted and stir able, and then turn it to low and serve it right out of the crock pot.

You can also brown some ground beef with taco seasoning, and add it to the cheese once melted, or different kinds of roasted peppers, or refried beans.

Four Layer Dessert

2008-10-22T22:37:00.005-05:00

This has been a favorite of mine for as long as I can remember. My mom got the recipe from her friend Mary years ago. I usually cut the recipe in half and instead of making this crust, I put it in a graham cracker pie crust. Either way is delicious. I also cut calories by using fat free cream cheese, and sugar free cool whip and pudding mix.

Layer 1:
1c Flour
1/2c Chopped Nuts
1/2c Melted Butter

Mix, and press into a 9x13 pan. Bake at 350 10-15 minutes. Let cool

Layer 2:
8oz Cream Cheese
1c Powdered Sugar
2/3 container cool whip

Cream together cream cheese and sugar, then fold in cool whip
Layer onto cooled crust

Layer 3:
2 small boxes chocolate pudding
2c Milk

Combine ingredients and layer onto cream cheese mixture

Layer 4:
Top pudding layer with remaining cool whip and sprinkle with chopped nuts, if desired

Pecan Tarts

2008-10-22T22:31:00.004-05:00

This is a family favorite that we make every year at Christmas.

Crust:
1c Flour
3oz Cream Cheese
1/2c Butter

Mix together and divid into 24 pieces. Press into tart or mini muffin pans

Filling:
1c chopped pecans
3/4c Brown Sugar
1 Egg
1Tbsp Melted Butter
1tsp Vanilla
Powder Sugar

-Fill crust with pecan mixture
-Bake at 350 for 25-30 minutes
-While still hot, sprinkle with powder sugar

Cream Cheese Chicken

2008-10-22T22:09:00.004-05:00

4 Chicken Breasts
2/3 c Chicken Broth
2 Cloves Garlic
1 tsp Red Pepper Flakes (optional)
1 tsp Chili Powder (optional)
3 oz Cream Cheese
2 Jalapenos, minced (optional)
Olive oil

-Heat olive oil in a saute pan
-Add chicken breasts, and cook about halway
-Mix chicken broth, garlic, jalapenos, chili powder, and red pepper flakes
-Add to pan with chicken
-Cover and simmer for about 10 minutes until chicken is done
-Remove chicken to serving plate, but leave the broth in the pan
-Turn up heat a little bit and add cream cheese to pan and whisk until smooth and starts to thicken a little bit
-Pour sauce over chicken and serve

All the spices are optional, but used together, they really make it spicy, so watch out. The sauce is also really good on veggies and pasta as well.

Baked Fish in Cheese Sauce

2008-10-22T21:46:00.005-05:00

Fish:
1-1/2 lbs White Fish, I usually use cod or tilapia
1 Tbsp Butter

-Preheat oven to 450
-Place fish in a greased baking dish
-Sprinkle with salt and pepper
-Top each piece with a little butter
-Bake until fish flakes with a fork

Sauce:
1/2 tsp Butter
4 oz Shredded Cheese, I use a mild white cheese, like Sargento's Roasted Garlic
1 Egg, beaten
1-1/2 tsp Salt
1-1/2 tsp Pepper
1/4 tsp Mustard Powder
1 cup Milk

-Mix together cheese, egg, mustard, salt and pepper
-In a sauce pan, scald milk
-Slowly stir in cheese mixture until sauce is smooth and thick

Pour sauce over fish, and serve immediately. I like to serve this over pasta so as to not waste any of the sauce.

Enchilada Casserole

2008-10-22T13:38:00.005-05:00

The original recipe calls for ground beef seasoned with taco seasoning and red enchilada sauce. I also added the peppers and chili powder.

2 Large chicken breasts or 1 large can shredded chicken
6 Small corn tortillas
1 Can hot or mild green enchilada sauce
1 Can refried beans
5 Cups Mexican blend shredded cheese
2 jalapenos, diced or 2 tsp Red pepper Flakes(optional)
Chili powder (optional)

Prep:
Preheat oven to 375
Season chicken with chili powder and cook.
Chop cooked chicken into bite size pieces.
Cut tortillas into quarters.
Mince the jalapenos and mix into the refried beans

In a small casserole dish layer ingredients the following way:
Enchilada sauce, just enough to cover the bottom of the dish
Half of the tortillas
Refried beans
Chicken pieces
Jalapenos, or red pepper flakes
2 cups shredded cheese
Second half of the tortillas
Pour the rest of the enchilada sauce over the top
Top with remaining cheese

Bake in oven until cheese is melted and bubbly.

Makes 4 servings

Italian Chicken Dinner

2007-08-13T15:00:00.001-05:00

Pretty basic recipe, but I love it because every ingredient can be substituted to make a whole new meal.

4 boneless, skinless unfrozen chicken breasts
2 c. Baby Carrots
6 Red potatoes, cut in quarters
2 Pkgs dry onion soup mix
4-5 cups water

-Place chicken in bottom of slow cooker.
-Add the potatoes and carrots.
-Combine soup mix with water and pour over top.
-Cook on low about 6 hrs or on high for about 1 1/2 hrs or until the potatoes are tender.

Lasagna Roll-Ups

2007-08-13T14:25:00.001-05:00

I found this recipe here, and since I am not a fan of tomatoes, opted to tweek it a bit to use the jar stuff. I also changed some of the ingredients to make it healthier. This recipe can be changed to a variety of things to add meat or other veggies.

8 lasagna noodles
10 oz. frozen spinach- thawed
3/4 cup fat-free cottage cheese
1/2 c. shredded mozzarella cheese
2 T. finely shredded low fat Parmesan and romano cheese blend
1/4 c. Egg Beaters or 1 Egg
16 oz Jar Spaghetti Sauce
2 Cloves Garlic
Basil

-Preheat oven to 350 degrees
-Cook Lasagna noodles according to package instructions.
-Drain thawed spinach well, pressing out excess liquid.
-In a medium bowl stir together cheeses. Save a little Mozzaralla to garnish.
-Add spinach and egg white, stirring to combine.
-On a cookie sheet, lay lasagna noodles side by side. Evenly spread spinach mixture on each noodle.
-Roll up noodles from one end, and place seam side down snug against each other in a baking dish.
-Mix jar of spaghetti sauce with garlic and basil.
-Pour sauce over rolls and top with a little sprinkle of mozzerella cheese
-Bake, covered, for 25 minutes or until heated through.

Makes 4 servings.

Stuffed Chicken

2007-07-22T15:31:00.001-05:00

Chicken breasts - one per person
Cheese
Lunch Meat
Veggies
Optional: olive oil and breadcrumbs

Pound the chicken breasts out thin. Layer cheese, lunch meat and then veggies on top of chicken. Roll and pin with toothpicks or tie off with kitchen twine.
Optional: Drizzle with olive oil and roll in bread crumbs.

Bake in a preheated oven at 400 degrees for 20 minutes, or until chicken is done.

My favorites combos are Swiss cheese and ham, or cheddar cheese with broccoli.

French Toast

2007-07-22T15:18:00.001-05:00

1 c. Half & Half
3 large Eggs
2 T honey, warmed in microwave 20 seconds
1/4 t Salt
8-1/2" slices day old bread
4 T Butter

1. In a bowl, whisk half & half, eggs, honey and salt. Refridgerate over night.
2. Preheat oven to 375 degrees.
3. Dip bread into egg mixture and allow to soak for 30 seconds each side.
4. Remove to a cooling rack and drain 1-2 minutes.
5. Over medium heat, place 1 T butter in a 10 inch pan & cook until golden brown. A couple minutes on each side.
6. Place on oven rack for 5 minutes.
7. Serve immediately.

Source: Good Eats with Alton Brown

Green Chili Stuffed Chicken

2007-07-22T14:32:00.001-05:00

4 Chicken Breasts
3 oz. Cream Cheese
3/4 c. Shredded Cheese
4 oz. Green Chilis (drained if from a can)
1/2 t. Chili Powder (more if you like it hot)
1 Can Cream of anything soup (I use either Cream of Chicken or Celery)
1/2 c. Enchilada Sauce
2 Jalapeno Peppers (optional if you like it hot leave in the seeds and white membrane while chopping)

1. Combine cream cheese, shredded cheese green chilis, jalapenos & chili powder.
2. Pound chicken out to uniform size.
3. Place 1/4 of cheese mixture on each breast and roll up.
4. Place rolls, seam side down in crock pot.
5. Mix soup and enchilada sauce and pour on top of the chicken rolls.
6. Cook on low 6-7 hours.

Leftover idea: Shred the chicken with a fork and use it to fill a burrito, or a quesadilla.