eeeats

Recipe: Southwestern Cheese-Stuffed Chicken Roll-Ups

7:18 AM

DESCRIPTION
Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

INGREDIENTS
1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2 cup canned (drained) Green Giant® whole kernel corn
6 Old El Paso® taco shells (from 4.6-oz box),
coarsely broken 3/4 teaspoon chili powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons LAND O LAKES®
Unsalted or Salted Butter, melted
1/2 to 3/4 cup buttermilk
3 tablespoons honey
1 cup shredded Mexican cheese blend (4 oz)
1 2/3 cups Old El Paso® Thick 'n Chunky salsa
2/3 cup sour cream

DIRECTIONS
1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
2.Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
3.Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream. High Altitude (3500-6500 ft): Heat oven to 375°F.

https://farm4.staticflickr.com/3653/3314710574_c1d81d8ab5_b.jpg

Tofu

Honey Lemon Tofu Bake

5:24 AM

I used extra firm tofu for this. Squeezed out as much water as possible and pat dry with paper towel. Then coat it with honey (or agave nectar would work as well). The honey is the adhering agent instead of using eggs. Use the zest of one lemon and add it to the panko crumbs. Season the panko crumbs with salt and pepper. Now coat the tofu with the lemon scented panko. Line the baking sheet with foil and brush a layer of peanut oil before placing the tofu on the baking sheet. Bake in the preheated 425 F for approx. 20-30 minutes or until tofu is golden brown. Serve immediately with some sweet chili sauce or any dipping sauce to your liking. Enjoy! https://farm4.staticflickr.com/3303/3331776891_9d786f6d73_b.jpg

featured

Honey Roast Chicken with Spring Peas and Shallots

12:05 PM

The first time I roasted a chicken was based on a recipe from my Hungarian mother-in-law. She has a traditional way of roasting the chicken. Looking back to the process, it is rather simple. My favourite roasted chicken was from the mobile vendor in Budapest, right next to the DVD rental store where we used to frequent. (Gosh, that was already some years ago since nowadays people don't rent DVDs anymore!) Anyway, the following is a recipe by Yummychunklet and she wrote it was adapted from Better Homes and Gardens.

INGREDIENTS
1 3.5 to 4-lb. chicken
2 tbsp. butter, melted
1/2 tsp. each salt and black pepper
3/4 c. honey
2 tbsp. fresh tarragon, chopped
1 c. peeled and sliced shallots
1 c. champagne
1/2 c. chicken broth
1&1/2 c. frozen peas
1 small lemon, thinly sliced (optional)

INSTRUCTIONS
1. Preheat oven to 375 degrees. Rinse chicken cavity; pat dry with paper towels. Tie legs together with kitchen string or a strip of cheesecloth. Place in shallow roasting pan. Brush with melted butter; sprinkle with salt and pepper. Roast uncovered for 1 hour 15 minutes to 1 hour 45 minutes until chicken is no longer pink (180 degrees internal temperature).

2. Brush chicken with half the honey and half the tarragon, and roast for an additional five minutes until honey forms a golden brown glaze.

3. Remove chicken from pan and tent with foil. Transfer pan drippings into large saucepan on stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, for 10 to 15 minutes until sauce is thickened and shallots are tender. Add frozen peas and lemon slices (if using), and simmer an additional five minutes.

4. To serve, slice chicken into pieces, ladle slices with sauce, and sprinkle with remaining tarragon.

Photocredit: Yummychunklet

food

raspberry baba ~recipe

9:37 AM

** Ingredients : - 200 gr flour - 250 gr (100 + 150) sugar - 4 eggs (w & y separated) - 2 tbsp milk - 10 gr baking powder - some butter to grease the mold - 20 cL rasp liquor (or other) - 20 cL drinking water - some whipped cream & fresh fruits to garnish ** Method : - Pre-heat oven at 180°C - Add pinch of salt to egg whites and beat till stiff - In another bowl, mix yolks with 100gr sugar. Add flour, baking powder, milk while mixing and finally incorporate the beaten whites. - Pour batter in mold and bake for 20 minutes - Bring the water + 150gr sugar to boil. Add liquor. - Take out the cake, unmold and immediately pour the liquor syrup on it. - When the syrup is absorbed, let cool - Garnish with cream and fruits https://farm4.staticflickr.com/3230/3051800579_90556a920c_b.jpg

food

Chicken Tamale Casserole

9:37 AM

This recipe was based on a recipe I found in Cooking Light. My version wasn't as healthy, but what can I say... I really like cheese. In the cornbread base, I used 2 eggs (instead of egg substitute) and used 2 teaspoons of taco seasoning (instead of cumin). I used about 1/2 cup more cheese in the topping, too. I garnished it with regular sour cream and chives. Adam and I both really liked this recipe. In fact, he scored it a 9 out of 10. It was super-easy and quick to pull together. https://farm4.staticflickr.com/3529/3282233869_68136d8760_b.jpg

food

Mocha Muffins Recipe

9:37 AM

INGREDIENTS:

2 cups Gold Medal® all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1 cup semisweet chocolate chunks or chips

DIRECTIONS:
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
2. In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

https://farm2.staticflickr.com/1289/4679487031_c31d1b90f9_b.jpg