Tag Archives: main dish

Spring Is In The Details

Cave spring watercress This is the cave spring that feeds the little creek that runs in front of our home.  The cave is located on our neighbor’s property.  Lucky for us she doesn’t mind us walking down her lane and across her front yard so that we can view this lovely spring.  During the winter everything surrounding the water turns a dullish gray-brown. The leaves pile up and freeze. The flowers along the creek lose their blooms and die.  It is winter after all.

Cave Spring 2014Yet, before the daffodils bloom, before the grass turns green, and before the spring wildflowers pop up everywhere this beautiful little creek glows green with watercress. Wikipedia tells me that watercress is one of the oldest known leaf vegetables consumed by humans.

If I were Martha Stewart I would be making watercress salad. When my Chief Culinary Consultant first saw the watercress in our creek he said “you should make watercress salad.”  Being the ever dutiful wife, I said, “Okay.”  But before I ventured out to gather the leafy green water-laden vegetable I Googled it.  I quickly found that the USDA says it should not be eaten if there is any chance an animal or animals have access to the water.  Well, of course they do! The article I read went on to mention contamination and all that.

Our friend Tom, who has lived in these parts all his life (and is a medical doctor) says that’s crazy. He says “just wash it well and enjoy it!”  Dutiful wife or not I have chosen not to poison  treat my family to watercress salad — until now.

A recent early spring walk up to the cave spring unveiled this stunning leafy watercress sitting right at the cave’s opening in flowing fresh water.  Soon I will venture down the creek embankment and harvest some fresh watercress.

Have you ever eaten watercress salad? How was it?

Martha Stewart salad watercressThis is a picture taken by Jose’ Manuel Picayo Rivera for Martha Stewart. It is a Roasted Sweet Potato Watercress Salad.  Looks good doesn’t it?

Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in him!   Psalm 34:8

Psalm 34:8 is one of my favorite Bible verses and it seems so fitting for this first day of April.  Have a blessed day and Happy Spring!

-Catherine

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

bacon wrap stuffed chicken single
Oh my word a Facebook recipe does it again! There are kazillions of recipes being posted from wall to wall on Facebook.  I drool over them just like you do. But, just like you, I can’t cook or bake or EAT everything out there.

Place chicken in Ziplock bag and then pound to 1/4" thickness

Place chicken in Ziplock bag and then pound to 1/4″ thickness

Occasionally I stop, read a recipe and then print it out. I am not certain if all the stars align, the recipe just looks exceptionally appealing or I am just hungry at that moment.  Maybe a little bit of all three.

The headline to this recipe read:
OMG, I AM IN LOW CARB HEAVEN WITH THIS ONE!
This was followed by a short list of ingredients:

Chicken breast — always, well usually, in my freezer
Cream cheese – got it
Chopped green onion – just happen to have some needing to be used
Hot pepper jack cheese – I added this one
Bacon – always available from the freezer

stuffed chicken bacon wrap

Two chicken breasts, each cut in half and pounded thin makes 4 large servings

We, the Chief, my sous-chef dish-washing mom and I, LOVE stuffed chicken breast.  Enuf said.

baked stuffed chicken breasts
This recipe — OMGosh! My new favorite stuffed chicken breast. If the cream cheese and pepperjack don’t do it for you, the bacon will put this over the top! The chicken stays very moist as it cooks and the pepperjack cheese will melt and the cream cheese will keep a little form.  The bacon – well it crisps up beautifully.  I turned these over and broiled the bottoms to crisp up bacon that was already well cooked.

single chicken halved
I will be wrapping this up for a Christmas party or two!

Happy Cooking!
Catherine

GIVE THANKS
Psalm 95:2-3

Let us come into his presence with thanksgiving;
let us make a joyful noise to him with songs of praise!
For the Lord is a great God, and a great King above all gods.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 4 large servings

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!

Ingredients

  • 2 Boneless skinless chicken breast
  • 4 tablespoons cream cheese
  • 1/4 cup Pepperjack cheese, shredded
  • 2 tablespoons green onion, chopped
  • 4 to 8 pieces of bacon

Directions

  1. Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.
  2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.
  3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
  4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
  5. Place on baking sheet and back for 30 minutes at 375 degrees F.
  6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
  7. Serve immediately.

Notes

* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.

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Crock-Pot Meatloaf

It is a funny thing about good intentions.  I have good intentions to blog more than I do.  I have good intentions to share many thoughts that race around my head each day.  But the sorry truth is that I may have the intention to undertake good actions but fail to take action.  Does this sound familiar at all? Hakodate Japan Silversea
For the better part of September my sous-chef dish-washing mom, Chief Culinary Consultant and I were traveling.  We went on a fabulous cruise that took us up the Alaskan coast, across the Bering Sea to Russia with a final destination in Tokyo, Japan!  For weeks before our trip I double blogged posts so that you, my dear reader, would not be without scriptures and new recipes throughout September.
welcome to hakodateBut then a strange thing happened.  I came home, got the flu and all my blogging good intentions went right out the window! Now, after a good recovery from the flu, jet lag and a zillion loads of laundry, we are on the downhill side of October and I am wondering how I got here.   I hope you will forgive my good intentions with bad follow through!

Hakodate Japan bayWhen my niece Crystal began nursing school this fall she asked me for crock-pot recipes to help her get through the week between long days of nursing, tons of homework, and feeding a hungry family of 5 each evening!

meatloaf in crockpotThis summer my daughter-in-law Joddie told me that when she makes meatloaf she always cooks it in the crock-pot.  Whaaat?  I had never even thought about making meatloaf in the crock-pot.  Would my favorite meat loaf recipe work in a crock-pot?
cooked meatloafThe answer is … heck yes!

sliced meatloafOh my gosh, this is wonderful. I don’t know why but the meatloaf is denser when cooked in the crock pot.  It slices beautifully.

I dare to say any meatloaf recipe will work cooking it this way, but I think all meatloaf is better with a tasty topping.  I used 2 pounds of hamburger but my crock-pot would have held double that amount.  I cooked on high for 3 hours because I started it after 2 p.m.  If you have more time, you can cook on low for 6 to 7 hours.  My crock-pot runs hot even on low and so you should adjust according to your cooker.

crockpot meatloafIn the absence of time (2 minutes) it takes to mix up this topping, using a bottle of Heinz Chili Sauce works well too!

Have a tasty week!
Catherine
Little children, let us not love in word or talk but in deed and in truth.
  1 John 3:18

 

 

 

Baked Chicken Stuffed with Peach Chutney

Peach stuffed chicken breast
We eat chicken. A lot of chicken. Chicken is my favorite meat.  My sous-chef dish-washing mom loves to recount the story that when I was growing up I only ate chicken drumsticks and an occasional hamburger, when it came to meat.  I don’t recall being that picky, but who am I to question mom?  My tastes have definitely matured — now I eat only white meat aka chicken breast! :) (Mom is rolling her eyes right now.) Before you even say “how boring” let me ask you –

Half stuffed chick breast peach
Does this chicken look boring?  I don’t think so either!  It is fantastically delicious.

chicken breast to bake
Not just because it is stuffed with my recently made Spicy Peach Chutney, it is fantastic because it only took a few minutes to put together,  30 minutes to bake and the chicken is moist and loaded with the spicy flavor from the chutney.

stuff chick fork knife
If you don’t care to make your own chutney, this recipe is still work doing, just shop the jam and jelly isle at the grocery store and buy some peach chutney.  It may not be spicy, so you can always add in a few pepper flakes or 1/4 teaspoon cayenne pepper or red pepper of your choice. Stuffed chicken breasts can be so delicious, elegant to serve and wonderful to eat!

Happy Chicken Eating!

Blessings, Catherine

The beginning of the gospel of Jesus Christ, the Son of God. As it is written in Isaiah the prophet, “Behold, I send my messenger before your face, who will prepare your way,the voice of one crying in the wilderness:‘Prepare the way of the Lord, make his paths straight,’”  Mark 1:1-3

Baked Chicken Stuffed with Peach Chutney

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Baked Chicken Stuffed with Peach Chutney

This moist and tasty chicken is as pretty a presentation as it is delicious!

Ingredients

  • 4 halves - boneless chicken breasts (or as many as you need, 1 per serving)
  • 1 jar peach chutney or 1 cup homemade spicy peach chutney
  • 2 cups Panko bread crumbs
  • 2 teaspoon garlic rosemary seasoning or favorite seasoning for chicken
  • Salt and Pepper, to taste
  • 2 eggs, beaten

Directions

  1. Mix together Panko bread crumbs and seasoning.
  2. Pound each piece of chicken breast to about 1/4" flat.
  3. Spread 2 to 3 teaspoons chutney on middle of breast, depending on size of meat. Don't get the chutney too close to the edges.
  4. Starting with short, roll-up each piece of chicken, securing with a toothpick.
  5. Dip rolled chicken into beaten egg and then into Panko/seasoning mixture.
  6. Lay on baking sheet.
  7. Bake for 30 minutes or until chicken is done and nicely browned.
  8. Serve with warmed chutney on the side.

Notes

This recipe easily adapts for a crowd. Can be made ahead of time and placed in the refrigerator for several hours before baking.

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July 4th Menu Planning

With the 4th of July celebration sneaking up on us this week I have seen all kinds of yummy and sometimes really cute menu items.

redwhiteblue marshmallows
From the website Real Women of Philadelphia comes these cute little marshmallow pops that feature a Tub of SNACK DELIGHTS Dark Chocolate.  Occasionally I post recipes on this site and I love all the recipes featuring various Philadelphia cream cheese products.

fruit pizza half red blue
Fruit pizza is one of my favorite celebratory treats featuring the summer’s bounty of fresh fruits! Besides that, it is very easy to make!

Monkey Bread Caramlized

I can’t pass by a holiday morning brunch without including Monkey Bread! I made this batch recently for my visiting sister-in-law.  She liked it so much I made another before she left! :)  If you have kids that want to join you in the kitchen monkey bread is easy to make and perfect for little hands to join in.

IMG_8059-e1340749471518

Last year I came across this layered jello from Our Best Bites. I adore this picture!  I printed out the recipe and have had it in my to-do pile of recipes for over a year.  Sadly, I haven’t gotten it made it. But that doesn’t mean you can’t make it this year for the 4th!  Click on the picture for the link to the recipe!

baked roast chicken
My plans for the holiday include this Beer Can Roasted Chicken, a Fried Green Tomato Casserole, with a Fresh Strawberry Cake chaser!

strawberry cake finished
A festive food-feast!  Happy Cooking,
Catherine

P.S.  If you are serving up corn-on-the-cob, don’t forget to check out my blog post on getting the silk off fast and easy!

 

 

 

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