Bacon and Cheese Stuffed Chicken Breasts

Ingredients:

  • 2 good sized chicken breasts
  • 1 sleeve of Ritz crackers
  • 3/4 cup of Italian Blend shredded cheese
  • 1 medium onion
  • 1/2 pound bacon
  • 2 tablespoons spicy brown mustard
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper

Directions:

  1. In a skillet, cook the bacon until crispy.
  2. Drain on a paper towel and reserve the rendered fat.
  3. In the same skillet, brown the onions.
  4. Drain off the excess fat and set aside.
  5. Meanwhile, in a flat bowl, crush the crackers and season with Italian seasoning and pepper.
  6. In another bowl, combine the mustard and the egg and set aside.
  7. In yet another bowl, combine the bacon, cheese and onion.
  8. Cut a pocket in each chicken breast and stuff with the bacon mixture.
  9. Dip in the egg and then dredge in the crackers.
  10. In a 400 degree oven, bake the chicken 30-40 minutes or until an instant read thermometer reads 165 degrees.

Source:  My kitchen

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What Kitchen Utensil Are You?

I couldn’t resist…  :-)

You Are a Spoon

You are a patient and easygoing cook. You never mind following a recipe right down to the smallest steps.
You are willing to meticulously prepare your food to make sure it tastes the same every time. You value consistency.

Your cooking tends to be a bit old fashioned. You don’t see any reason to mess with what has worked for centuries.
And while you may follow the same recipes all the time, that doesn’t stop you from sampling a lot along the way.

Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts
  • 1 pound bacon
  • 8 ounce bag spinach
  • 4 ounces mushrooms, thinly sliced
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon garlic, minced
  • 1/2 cup ham, finely diced
  • 1 teaspoon black pepper
  • olive oil
  • chicken rub or seasoning

Directions:

  1. In a skillet, briefly saute the garlic in olive oil.
  2. Add the spinach and cook until it is wilted down.
  3. Drain the excess moisture from the spinach.
  4. In the same skillet, add a bit more olive oil and saute the mushrooms.
  5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
  6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
  7. Stuff the filling into the breasts.
  8. Wrap each breast with bacon (2-3 strips).
  9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

Asian Pineapple and Shrimp Salad

Ingredients:

  • 1 cup of pineapple, cut in bite sized cubes
  • 1/4 pound of shrimp, cleaned and cooked
  • 1 small onion, thinly sliced
  • 2 teaspoons Gochujang (Korean red pepper paste), or to taste
  • 1-2 teaspoons grated ginger
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil

Directions:

  1. In a container with a lid, combine the pineapple, shrimp and onion.
  2. In another bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
  4. Cover and shake.
  5. Chill for several hours.

Source:  My kitchen

 

Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen