Main Dishes

Classic Baked Macaroni and Cheese-Bacon Lovers Style

May 15, 2013 by Lynsey 3 Comments

Macaroni and cheese is one of my all time favorite foods. There’s just something so satisfying, so comforting about a big ol’ bowl of noodles covered is gooey, cheesy goodness. My love for the cheesy stuff has trickled down to my little man too. If you ask him what he wants for lunch or supper, 3 out of 4 times he’ll say macaroni and cheese. He’s a fan, to say the least.

Bacon. Oh, bacon. I love the stuff. I’m a sucker for the salty, crispy strips of goodness. This is another love and weakness of mine, and this too has been passed down to Tucker. If you make him a bacon biscuit for breakfast he’ll quickly pull the top off the biscuit, remove the bacon and inhale it and then instantly ask for more bacon. If he smells the stuff cooking, he’s in the kitchen like lightening holding his hands out and just waiting for a piece of warm bacon to chow down on.

Now what happens when macaroni and cheese and bacon come together? Only the best thing on earth. They have a kiddo, and it’s the most delicious thing ever. You get this deliciously cheesy bacon lovers mac and cheese. And I had one happy little boy who couldn’t get his fill of this stuff. It’s life changing, I tell ya.

This mac and cheese is so simple and easy to throw together. I love the saltiness the bacon lends to this dish. The sharp Vermont cheddar add a creamy, richness that is like no other. The cheese compliments the salty bacon perfectly and it’s like they were destined to be together! This is definitely a crowd pleasing dish, and it holds a special plates in the hearts of the boys at my house. Not only did Tucker go back for seconds the day we had it, but he asked for it for the next 4 days. It was a hit, to say the least!

Classic Baked Macaroni and Cheese-Bacon Lovers Style

Ingredients:

1 Lb small cut pasta
1 Lb bacon
3 Tbsp bacon drippings
3 Tbsp flour
1/4 Cup white onion, diced
2 Cups half and half
1 Lb Cabot Vermont Cheddar Cheese, shredded
6 Oz cream cheese, cubed
Salt and pepper, to taste

Directions:

Preheat oven to 350.

Bring a large pot of water to a boil. Salt liberally and cook pasta according to package instructions. Strain and set aside.

Place a large skillet over medium heat and cook bacon until crisp. Remove cooked bacon and place on a paper towel lined plate and set aside. Reserve 3 tablespoons bacon drippings and discard the rest.

Place a medium sauce pan over medium-low heat, add bacon drippings and diced onion and cook until onions begin to become translucent. Once onions begin to turn, add flour and whisk until a paste forms. Slowly whisk in half and half, continuing to whisk until the mixture comes to a low boil and has thickened.

Add cream cheese and two-thirds of the shredded cheese and whisk to combine and until the cheese has melted. Once the sauce has come together and the cheese has melted, remove from heat.

Combine the pasta and cheese sauce and stir to combine. Season with salt and pepper. Spread the mixture evenly in a shallow baking dish. Top with remaining cheese and crumble the cooked bacon over the top.

Place in preheated oven and bake for 20 minutes, or until bubbling.

Recipe source: Bakeaholic Mama

Chicken and Chile White Creamy Soup

April 11, 2013 by Lynsey Leave a Comment

When it comes to classic combinations, chicken and rice has to be at the top of the list. I think these two things have been together since the beginning of time; two delicious foods that compliment each other wonderfully. When I think of comfort food, this classic duo is one of the first things that pops in my head.

When I saw the recipe for this soup on Shugary Sweets and it had this classic duo I knew it had to be delish! The soup is incredibly simple to assemble and takes very little effort. The chicken is cooked until golden brown and perfectly tender then the spices, chicken broth and rice are added and simmered until the rice is thoroughly cooked and fluffy. Once the rice is cooked, the cream and sour cream is added and the soup thickens instantly and becomes perfectly cream.

The is list of ingredients is simple but packs a punch of flavor. This soup is amazing. It’s filling, hearty, creamy and satisfying. It was a hit at our house; I loved it but Spencer and Tucker were fans too. Tucker even went back for seconds. This soup is the ultimate comfort food, and we took it a step further and enjoyed it with some beer cheese bread.

Chicken and Chile White Creamy Soup

Ingredients:

2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 (4oz) can chopped green chiles
32 Oz (4 cups) chicken broth
3/4 Cup uncooked Jasmine rice
2 Tsp cumin
1 Tsp Kosher salt
1/2 Tsp freshly ground black pepper
3/4 Tsp garlic powder
1 Cup heavy cream
4 oz (1/2 cup) sour cream

Directions:

Pour olive oil in a large stock pot and place over medium heat. Add the chicken and cook until brown, about 10 minutes. Once the chicken is completely cooked, reduce heat to low, and add the chiles, chicken broth, rice, cumin, salt, pepper and garlic powder and stir to combine. Cover the pot and allow to cook for about 1 hour, until rice is thoroughly cooked, stirring occasionally.

Once the rice is cooked through, add the heavy cream and sour cream and stir to combine. Cover again and allow to cook an additional 15-20 minutes. Taste and adjust seasonings, if necassary. Serve immediately.

*If soup is too thick add additional chicken stock until desired consistency is achieved

Recipe source: barely adapted from Shugary Sweets

Caribbean Jerk Salmon Bowls

March 20, 2013 by Lynsey Leave a Comment

It’s officially Spring, Ya’ll! March 20, 2013 is the very first day of spring! Are you excited? Hello sunshine, where have you been all of these cold, snowy and rainy months? Hello mid 70’s, crisp air, light breezes and slightly chilly nights. My how I’ve missed you. It’s roll down the windows, sit on the patio, open the windows in your house type weather. I love it!

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face. Pink, yellow, green and hints of purple. Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would!

This is one of those meals that has it all. Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy. It’s packed full of flavor and texture and it’s a meal that’s layered with flavor. It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper. The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone. The salmon is broiled to perfection, and remains delicate and moist. The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa. This salsa is out of this world. The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro. Truly amazing. With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal. It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish. It’s delicious, full of flavor, light, refreshing and a cinch to pull together. While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing. The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting!

So what are you waiting for? Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper. Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray. Place the salmon on the foil. Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes. Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine. Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine. Season with salt and allow to rest for at least 20 minutes before serving. Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

Salad With Garlic Lime Chicken and Goat Cheese

March 12, 2013 by Lynsey Leave a Comment

There are times where I want nothing more than a big, juicy steak, a loaded baked potatoe, garlic bread and then throw a salad in there for good measure. But, then there are times when I want a big green salad loaded with fresh veggies and sometimes a piece of grilled or baked chicken. Lately I’ve been having more of those salad craving times than steak cravings. I guess I’m in need of some leafy greens!

Now, while I love a plain ol’ salad with some delicious dressing, there are times where I try to dress things up and put a new spin on things. That spin can involve something as small as a new topping; like sliced pecans, almonds, or various types of fruit or something as big as chicken or maybe even steak. Just something that kind of livens things up, and gives us a change from the same ol’ same ol’.

This salad is incredibly simple but huge on flavor. The chicken is incredibly moist and full of so much flavor; the garlic, salt, and pepper add so much and I mean those classic flavors that are amazing. And then the lime juice adds the perfect amount of tartness. The flavor from the chicken compliments the fresh mixed greens, tomatoes and the tangy goat cheese. I then topped this with my creamy avocado dressing, which really pulls all the flavors together and makes for a delicious, flavorful and healthy meal that is completely satisfying.

Salad with Garlic Lime Chicken and Goat Cheese

Ingredients:

For the baked chicken-
2 boneless, skinless chicken breasts
1 Clove garlic, minced
Juice from a lime
1 1/2 Tbsp olive oil
Salt and pepper, to taste
1/4 Tsp onion powder

For the salad-
6 Oz mixed greens
1/2 Cup grape tomatoes, halved
3-4 Tbsp crumbled goat cheese
Creamy avocado dressing, for serving

Directions:

Combine garlic, lime juice, olive oil, salt, pepper and onion powder in a small bowl and whisk to combine. Place chicken in a bag and add the marinade, seal the bag and rotate chicken to coat. Place in the refrigerator and allow to marinate for at least 30 minutes.

Preheat oven to 350.

Spray a rimmed baking dish with non-stick cooking spray. Place chicken in the prepared baking dish and place in oven. Bake for 25-30 minutes, or until juices run clear. Remove from oven and allow, tent with foil and allow to sit for 5-10 minutes. Slice chicken.

To assemble-
Divide lettuce evenly on two plates. Place the sliced chicken on the lettuce and evenly divide the tomatoes and goat cheese between the two plates. Top with dressing and enjoy.

Recipe source: A Lynsey Original

Cheesey Jalapeno Corn Chowder

March 5, 2013 by Lynsey 2 Comments

It’s March, it’s the verge of spring but you definitely couldn’t tell by looking at the weather. Extreme cold, snow storms and blizzards have been bombarding the nation with no mercy. Just when we think there’s a break in store another round of winter weather starts coming through with a vengence. And one of the first things that comes to mind when cold weather comes around is comfort food. Like a big, hot, steamy bowl of soup or chowder.

I enjoy making all sorts of soups, stews, and chili for us to enjoy throughout the cold winter months. I love enjoying the classics that I’ve made for years, but I’m all the time looking for new recipes to try. When I saw this cheesy jalapeno corn chowder on Fantastical Sharings of Recipes, there wasn’t a question of if I wanted to make it, it was a matter of when could I make it. My mouth was watering after reading the title. How could this not be good? Cheese. Jalapenos. Corn. Bacon. Come on, a match made in heaven, right?

So when Liz of Books-N-Cooks approached me and asked if I would be interested in guest posting on her blog, I instantly knew what I wanted to make. I wanted to make this soup to share with her and all of her reader’s in honor of her new,precious baby girl Sophie. I know welcoming a new baby in the world is definitely an exciting time, but it’s also a time full of adjustment and the ~~occasional~~ sleepless night. During this time meals that are simple, yet satisfying and can be stretched over a few days are essential. Soups fit that bill perfectly. Most are easy to assemble, filling and they develop more flavor as they sit.

I met Liz when we attended Mixed in Virginia last November. Not only did we room together, attend most of the same sessions, we also toured the grounds together and took in the sites of scenes from Dirty Dancing. Liz is a sweetheart and we instantly hit it off at the conference. We’ve continued to stay in touch since the conference and we chat often. I had so much fun getting to meet her and I know we will continue to stay in touch!

So now head on over to Liz’s blog to get the recipe for this delicious chowder! While you’re there be sure to check out all of her delicious recipes as well as her book reviews. Her blog is called Books-N-Cooks for a reason! Stay in touch with her on Twitter and Facebook.

Congratulations, again Liz. Sophie is a doll!

Slow Cooker Black Bean Ragout

February 4, 2013 by Lynsey Leave a Comment

So did ya’ll have a wonderful Super Bowl Sunday? Did your team win? If yes, then congratulations. If not, I’m sorry but at least you got to partake in some yummy eats throughout the game! Speaking of Super Bowl food, how many of you are in a foodie coma from everything you ate yesterday? I honestly think Super Bowl Sunday is one of the biggest eating days of the entire. year! Thanksgiving and Christmas are close, but I think the game day takes the prize. I honestly think just as much preparation and planning goes into all of the game day parties and festivities as does Christmas and Thanksgiving.

I kept this year’s eats small, but we still had quite the spread. And you can’t really allow all those good dips, sandwiches and treast to go to waste, I mean that would just be a shame…and possibly a sin! I know I ate my fare share of food throughout the game yesterday. I was on the verge of miserable. So for all of you that are in the same boat as I am, and need a meal that will satisfy you without weighing you down I have the perfect option for you!

This black bean ragout is not only satisfying, but is delicious and full of flavor. And I think possibly my favorite part is the fact that it’s a slow cooker meal. You all know by now that I’m a huge fan of slow cooker meals. I love putting everything in there in the morning and coming home to a tasty meal that is ready to eat when you walk through the door. I honestly think this is one of the easiest slow cooker meals ever. You literally throw all the ingredients into the crock pot, give it a quick stir, turn it on and walk away. There are only two things that need to be chopped; an onion and garlic. Those two things take all of 2 minutes to cut up. How easy is that? When you’re ready to eat the only thing you have to do is make the toast and prepare the crema. This meal is ready to eat within 10 minutes of walking through the door. It’s an effortless meal that is huge on taste!

Slow Cooker Black Bean Ragout with Garlicky Toast

Ingredients:

For the beans-
1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar

For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half

Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge

Directions:

For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine. Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender.

Once the beans are cooked, stir in the lime or sherry. Adjust seasonings if needed.

For the toast-
Preheat broiler.

Brush the toast slices with olive and sprinkle with salt. Place on a baking sheet and place in oven until butter is melted and the toast is golden. Remove from oven and immediatly rub with the garlic clove.

For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.

When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.

Recipe source: The Smitten Kitchen Cookbook

Buffalo Chicken Twice Baked Potatoes

January 30, 2013 by Lynsey Leave a Comment

Potatoes are a weakness of mine, to say the least. I like them mashed, baked, shredded, fried, stuffed and pretty much any other way you can think of. I’ve never met a potato I didn’t like! We are also a house that LOVES hot wings. And I mean LOVE. We still love wings, but we had a time when we were some wing eating fools. We’re talking about eating wings like 1-2 times a week. And this trend went for months and months. We finally decided to slack off on the wing eating, not because we were burnt out or anything, but because they really aren’t the healthiest thing you can eat. So we toned down the wing madness quite a bit, and turned our wing nights into a treat more than a regular occurence ont he meal plan.

We still enjoy our fare share of wings and wing inspired meals. And we love every. single. bite! This is another one of those wing inspired meals. It’s a fushion of two foods that I love very much; the potato and the hot wing. These two things alone are delicious, but what about combining them. What about a buffalo chicken stuffed twice baked potato? How good does that sound? Delish, right?!? When I tossed this idea around to Spencer, he said yes before I even got the words out of my mouth. It involved buffalo chicken and that’s all he needed to know.

These potatoes are the perfect mix of light, fluffy potatoes and tender, juicy chicken. The chicken is tossed in spicy buffalo sauce then added to the perfectly fluffy potatoes. The mixture is then spooned into the shells, topped with cheese and placed in the oven just long enough to melt the cheese to gooey perfection. But it can’t be a “true” buffalo chicken dish without blue cheese, so once the potatoes come out of the oven it’s topped with the ever so delicious blue cheese crumbles. I then took it one step further by adding a drizzle of homemade blue cheese dressing. I’m telling ya folks, it’s out of this world. You have the fluffy potatoes, spicy chicken, gooey cheese, tangy blue cheese and the cool dressing. If there were ever two foods that needed to marry it’s these.

These potatoes were hearty and the perfect meal. I served them with a simple green salad and we were completely satisfied. They were incredibly simple to assemble, but I couldn’t tag them as a quick and easy meal simply because of the time it takes to bake the potatoes initially. Don’t let the hour of baking time drive you away, that wait is totally worth the goodness! These would also be a fun appetizer; simply use new potatoes or fingerling potatoes to make them a “portable” more bite size snack. This would be a great addition to your Super Bowl party this Sunday! Who are you rooting for?

Buffalo Chicken Twice Baked Potatoes

Ingredients:

2 Medium Russett potatoes
1/4 Cup whipping cream
1/4 Tsp pepper
1/8 Tsp salt
1/4 Tsp garlic powder
1 Cup cooked chicken, chopped (approximately 1 chicken breast)
1/4-1/3 Cup buffalo sauce, homemade or store bought
3 Tbsp blue cheese
1/4 Cup shredded provolone cheese
1/2-3/4 Cup shredded cheddar cheese
Scallions-for serving
Blue cheese dressing, for topping-optional
Milk-if needed

Directions:

Preheat oven to 425.

Wash potatoes thoroughly. Prick with a fork, spray with vegetable oil, sprinkle with salt and wrap each potato tightly in aluminum foil. Place on a baking sheet. Place potatoes in the preheated oven and baked for approximately 1 -1 1/2hours, until tender. Reduce oven temperature to 350.

Top the chopped chicken in a bowl with buffalo sauce, being sure to coate evenly. Set aside.

Once the potatoes are cool enough to touch, remove them from the foil. Using a sharp knife slice the potatoes in half lengthwise, using a spoon scoop out the flesh of the potato and place in a medium bowl. Return the shells to the baking sheet.

Add whipping cream to the potatoes, using an electric mixer beat on high until light and fluffy, about 3-4 minutes. Add the pepper, salt and garlic powder and beat until incorporated. Taste, adjust seasoning if needed. Stir in the provolone cheese. Add the chicken to the potato mixture and gently stir to combine. Fill the shells evenly with the potato mixture.

Return potatoes to the oven for 5 minutes, just heat re-heat ingredients. Remove from oven and top with shredded cheddar, return to oven for an additional 5-8 minutes, until cheese is melted. Remove from oven and immediately sprinkle with blue cheese and top with scallions. Drizzle or serve with a side of blue cheese dressing.

Recipe source: A Lynsey Lou’s original

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

January 14, 2013 by Lynsey Leave a Comment

I think it’s safe to say that pasta is one of my all time favorite foods. I have to be honest, I’m a carb loving fool. There is just something so satisfying about that starchy goodness. Top that pasta with some type of tomatoes and cheese and I’m in heaven. Talk about comfort food! And I think Tucker has an equal love for all things pasta. When I ask Tucker what he wants to eat, 9 times out of 10 his answer is mac and cheese. He comes by his love of pasta and cheese honestly, right?

This is another one of those recipes that combines three of my favorite things; pasta, tomatoes and cheese. Yum. This is a meal that is perfect for those times you are craving something lite and refreshing, but maybe the ingredients aren’t in season yet. This gives will give you your tomato fix, but instead of fresh tomatoes it utizlizes sun dried tomatoes. Another twist, is instead of the traditional parmesan or mozzerella, this calls for goat cheese. I must say, I have a weakness for that stuff. There is just something so delicious about the creamy, tang that goat cheese has to offer. I guess you could say this recipe takes classic flavors and amps them up a notch or two.

This recipe is so easy to put together, and one that is perfect for those ever so busy weeknights. Simply combine sun dried tomatoes, along with a few other ingredients in the food processor and pulsle until combined. Then add olive oil until the mixture comes together and a pesto is formed. Now I could actually stop at this point, get a loaf of crusty bread and be perfectly content. But for those of you out there that need a little more, I will continue! The tomato pesto is then combined with the pasta and tossed to coat. Add some peppery arugula and tangy goat cheese and you have a perfect meal that is packed full of flavor. I love the sweetness the sun dried tomatoes add. This combined with all the other flavors make for an amazing and satisfying meal.

This is also one of those meals that gives you all the satisfaction of comfort food without really hurting your waste! Perfect for everyone still trying to keep those new year’s resolutions!

Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto

Ingredients:

1 Pound Farfalle pasta
3/4 Cup sundried tomatoes, packed in oil
1/4 Cup parmesan cheese
3 Tbsp pine nuts
2 1/2 Tbsp balsamic vinegar
2 Cloves garlic, minced
1/3 Cup extra virgin olive oil
Salt and freshly ground black pepper
6 Oz baby arugula
3/4 Cups crumbled goat cheese

Directions:

Cook pasta according to manufacturer’s instructions. Reserve 1 cup of the pasta water, drain the pasta and set aside.

Meanwhile, rinse and gently dry the sundried tomatoes. Place tomatoes, parmesan cheese, pine nuts, balsamic vinegar, and garlic in a food processor and pulse until finely ground. With the processor on, slowly pour in the olive oil and continue to process until ingredients are incorporated.

Combine the pasta and tomato mixture and stir to combine. Add reserved pasta water, 1/4 cup at a time and stir until pasta is evenly coated. Add more water as needed. Stir in arugula, until just wilted, adding more pasta water as needed. Season with salt and pepper, top with goat cheese and serve.

Recipe source: adapted from America’s Test Kitchen, Best Simple Recipes

Jalapeno Popper Stuffed Chicken

January 8, 2013 by Lynsey 2 Comments

I can’t even begin to tell you how excited I am to FINALLY be sharing this recipe with you! I’ve been eyeing this recipe for I don’t know how long, and was just recently able to get around to making it. I’m so sad it’s taken me so long to make this chicken because it is so. Incredibly. Good.

This recipe encompasses many of my favorite things; crispy chicken, gooey cheese, cream cheese and jalapenos. It also takes one of my favorite snacks, jalapeno poppers, and stuffs all that gooey spicy goodness in the middle of a piece of tender chicken. Yummy, right?

This chicken is stuffed with spicy, cheesey goodness, coated in toasted panko and then baked. The end result is nothing less than amazing. The outer layer is perfectly crispy, resembling fried chicken. This crispy texture is achieved by lightly spraying the panko coated chicken with vegetable oil and then baking. During the baking process the chicken stays moist and tender, while the jalapeno cheese filling gets warm, string and ooey-gooey good!

This chicken is so good and so filling that it doesn’t really need a whole lot added to it. I paired this with a simple green salad and fresh tomatoes. Your options for pairings are endless, but I thought it was best kept simple. This makes for a perfect and satisfying meal that can be enjoyed during the week or weekend.

Jalapeno Popper Stuffed Chicken

Ingredients:

4 Chicken breasts
4 Oz (1/2 brick) reduced fat cream cheese, room temperature
2 Tbsp sour cream (reduced fat is fine)
1/4 Cup shredded sharp cheddar cheese
1/3 Cup shredded Monterrey Jack cheese
1 Tbsp olive oil, divided
4 Jalapenos thinly sliced (seeded and ribs removed)
1 1/2 Cups Panko bread crumbs*
2 Tsp taco seasoning
1/2 Tsp dry parsley*
1/4 Tsp dry oregano*
1/4 Tsp salt
Freshly ground black pepper
1 Egg
1 Tbsp milk
Non-stick cooking spray

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat (or spray with non-stick cooking spray) and set aside.

Place 1/2 tablespoon of olive oil in a medium skillet over medium heat and allow to heat. Place the sliced jalapenos in the skillet and cook until softened, about 5 minutes. Remove from pan.

Place the remaining olive oil in the skillet over medium heat. Add the panko and toast until golden brown, about 5 minutes. Remove from pan.

Combine the cream cheese, sour cream, jalapenos, and shredded cheeses and stir to combine. In a separate bowl, whisk together the milk and egg, set aside. In a shallow dish combine the bread crumbs, taco seasoning, parsely, oregano, salt and pepper and stir to combine.

Using a sharp knife, cut a pocket into each of the chicken breasts. Evenly stuff each piece of chicken with the cream cheese mixture. Dip each piece of chicken into the egg mixture, then roll in the panko mixture. Place on prepared baking sheet. Once all the chicken is stuffed and coated, lightly spray with olive oil then place in the preheated oven.

Bake chicken for 30 minutes, until cooked through and juices run clear.

*1/4 cup of seasoned bread crumbs can be substitued. Just combine1 1/4 cups of toasted Panko and 1/4 cups seasoned bread crumbs and eliminate the dried oregano and parsley.

Recipe source: slightly adapted from Sunny Side Up, originally from Tiny Tyrants Kitchen and A Taste of Homecooking

Broccoli Cheese Soup

January 4, 2013 by Lynsey Leave a Comment

I’m not sure what it is but cold weather and frost on the ground makes me crave comfort food. Food that warms you up inside and makes you feel all cozy. The weather we’ve had lately has definitely been comfort food weather. That weather where you want to put on your pj’s, cuddle up on the couch, cover up, eat a big bowl of soup and watch t.v. You know what I’m talking about! There’s nothing better, right?

When I think of comfort food I think of mom’s home cooking, chicken and dumplings, and soups, just to name a few things. To me, this broccoli cheese soup definitely falls into the category of comfort food. Cheesy, creamy goodness with pieces of broccoli in every bite. Yum.

I love this recipe for so many reasons. It’s simple, quick to put together, hearty and satisfying. It’s great for a cozy, weekend meal but quick enough to assemble for a weeknight meal, as well. The best part, though-it’s a one pot meal! Saute the onions and garlic, add the liquids, seasonings and veggies and simmer. Add the cheese and serve. We enjoyed this with a few, thick slices of buttery, toasted bread but it would also be delicious in a bread bowl!

Broccoli Cheese Soup

Ingredients:

1 Medium onion, diced
1 Clove garlic, minced
4 Heads broccoli, cut into florets
1/2 Cup (1 stick) butter
4 Cups whole milk
2 Cups half and half
1/3 Cup flour
Pinch nutmeg
Pinch red pepper flakes
Fresh ground black pepper
Salt
1 1/2 Cups shredded Monterrey Jack cheese, plus more for serving
1 3/4 Cups shredded cheddar, plus more for serving
Chicken broth, if needed

Directions:

Place a large stock pot, or Dutch oven, over medium heat and add butter. Once the butter has melted add the onions and saute for 3-4 minutes, until translucent. Add the garlic and cook another 30 seconds, until fragrant. While stirring continuously, add the flour until combined. Continuing to stir, slowly add the milk and half and half until combined. Add the broccoli, nutmeg, salt and pepper and stir to combine.

Reduce heat to low. Cover the mixture and allow to simmer 20-30 minutes, stirring occasionally. Once the broccoli is tender add the cheese and stir until melted. Taste the soup, adjust seasonings if needed.*

Ladel into bowls, top with more cheese and serve.

*If soup is too thick add chicken broth or milk, to achieve the desired consistency.

Recipe source: barely adapted from The Pioneer Woman

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