Friday, March 26, 2021

Prosciutto Stuffed Chicken Bake with Asparagus and Rice

This tasty BHG recipe is baked in one dish. If you don’t need 8 servings cut the recipe in half leaving one chicken breast per person. You can substitute the asparagus for broccoli, whichever your family prefers. Serves 8 Total Time 1.5 hours.

Ingredients:

8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)

8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
    • Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning. 

    • Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (165 degrees F). 




     

    Sunday, March 14, 2021

    Deviled Egg Macaroni Salad


    I’m ready for barbecue season, how about you? Need a tasty side dish to go with your BBQ chicken? This Deviled Egg Macaroni Salad isn’t like your ordinary macaroni salad it uses cider vinegar, sweet pickle relish and smoked paprika. Serves 10 for a picnic or pot-luck. Need less? Only use 1/2 of the ingredients. Total Time: 30 minutes 

    Ingredients:

    1/2 cup red onion, diced 

    • 1 teaspoon sugar 
    • Directions: 
    • In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside. Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside. 

    • Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside. For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside. 

    • In a large bowl combine the egg whites, relish, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.




    Saturday, March 6, 2021

    Chicken Smothered in a Homemade Sun-Dried Tomato Sauce

     

    This Chicken Smothered in a Homemade Sun-Dried Sauce is quick, under 40 minutes and easy to make for any day of the week. The picture shows 4 chicken thighs (with skins on), but I always use chicken breasts in my recipes. You can substitute them if you prefer. Serve it with your favorite vegetables, grains, or pasta. Serves 2-4 (1 breast per person or 1-2 thighs per person) 


    Ingredients:

    • 3 oz. sun-dried tomatoes
    • 3/4 cup water
    • 2 chicken breasts  (skinless, boneless)
    • 2 tbsp. olive oil
    • 1 cup half & half or heavy cream
    • 1 cup parmesan cheese shredded
    • 1/2 tsp. red pepper flakes
    • tbsp. fresh parsley to garnish
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

    Directions:

    Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet. 

    To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley.



    Wednesday, August 12, 2020

    Greek Chicken Pasta Bake

    This Greek Chicken Pasta Bake is loaded with vegetables, cheese and herbs. Just add a side salad and your favorite beverage. Great for a school night because it’s not only yummy, but quick to make. Serves 8 Total Time: 45 minutes

    Ingredients: 

    3-1/3 cups uncooked whole grain spiral or penne pasta 4 cups cubed cooked chicken breast 
    1 can (29 ounces) tomato sauce 
    1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained 
    1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
    2 cans (2-1/4 ounces each) sliced ripe olives, drained 1/4 cup thinly sliced red onion 
    1/4 cup chopped green pepper 
    1 teaspoon dried basil 
    1 teaspoon dried oregano 
    1 cup shredded mozzarella cheese 
    1/2 cup crumbled feta cheese 
    Chopped fresh oregano or basil, optional To garnish 

    Directions:  

    Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. If desired, sprinkle with oregano or basil. 

    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

    Tuesday, June 30, 2020

    German Potato Salad

    This German Potato Salad is a lot healthier than the ones made with mayonnaise. Serve it warm or cold. Serves 4-6 Total Time: 30 minutes 

    Ingredients:

    5 slices bacon, sliced into lardons
    3⁄4 cup onion, chopped 
    2 tablespoons all-purpose flour 
    2⁄3 cup cider vinegar 
    1 1⁄3 cups water
    1⁄4 cup sugar 
    1 teaspoon salt 
    1⁄4 teaspoon pepper 
    6 cups sliced cooked peeled potatoes 
    Fresh parsley, diced for garnish (optional)

    Directions:

     In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 tablespoons of drippings; cook onion until tender. Stir in flour, blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Season to taste with salt and pepper. Garnish with parsley, if using. Serve warm or chill to serve cold.

    Sunday, June 21, 2020

    Cucumber Tomato Avocado Salad

    This crisp, tasty Cucumber Tomato Avocado Salad with red onions and feta is the perfect addition to your potluck, cookout or family dinner. Great side with grilled or BBQ chicken!  Easy and healthy with the best summer flavors! Serves 6 Total Time: 20 minutes

    Ingredients:

    FOR THE CUCUMBER TOMATO AVOCADO SALAD:
     1/2  small red onion — thinly sliced
     1 large English cucumber — quartered lengthwise and sliced
     1 pint halved cherry tomatoes or 2 cups chopped Campari tomatoes
     2 medium avocados — peeled, pitted, and diced
     1/3 cup crumbled feta cheese — divided
     1/4 cup chopped fresh cilantro (or dill or parsley)

    FOR THE DRESSING:
     3 tablespoons fresh lime juice — from about 2 small limes
     1 tablespoon extra-virgin olive oil
     2 teaspoons honey
     2 cloves minced garlic (about 1 teaspoon)
     1/2 teaspoon kosher salt
     1/2 teaspoon black pepper

    Directions:

    Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite). In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper. In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.

    Friday, June 19, 2020

    Chicken with Marsala Risotto


    This chicken marsala recipe from BH&G looks like it came from a fancy Italian restaurant, but surprise: this jazzed-up risotto recipe is actually super-doable to recreate in your own kitchen. Serves 4 Total Time: 50 minutes

    Ingredients:

    2 cups thinly sliced fresh cremini mushrooms
    1/2 of a large sweet onion, thinly sliced
    1 tablespoon olive oil
    3/4 cup uncooked Arborio rice
    3 cloves garlic, minced
    1/3 cup dry Marsala
    2 1/2-3 cups reduced-sodium chicken broth
    1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
    2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
    1/2 teaspoon ground black pepper
    1/4 teaspoon salt
    14 – 16 ounces chicken breast tenderloins
    Nonstick cooking spray
    1/2 cup finely shredded Asiago or Parmesan cheese (2 ounces)
     2 cups coarsely chopped fresh spinach leaves

    Directions:

    In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.

    Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes)

    In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray.

    Heat your grill or a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too quickly, reduce heat to medium. Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken...easy peasy!