Giardiniera Stuffed BBQ Chicken Breasts

Who ever has enough chicken recipes?  Here's a simple, zesty and tasty recipe the next time you have some chicken breasts to make.

Ingredients:
Boneless skinless chicken breasts
BBQ seasoning
Hot Giardiniera 
BBQ Sauce

Butterfly the chicken breasts.  Spoon some of the giardiniera along with the oil it is in into the opened chicken breasts.  Close the breasts and coat liberally with your favorite BBQ seasoning.  Place the chicken onto a medium high heat grill and cook until done.  Coat with BBQ sauce and enjoy!

Mac and Queso

Oh no!  Not Mac and Cheese again.   Here is a variation that might just get your family excited.  With a few simple ingredients, we had around the house turned this into a nice wow dish.

Ingredients:
1 lb       hot breakfast sausage
1 cup    sweet pepper slices
2 cups  pasta
1 can   diced tomatoes with green chilies
1/2 package processed cheese loaf
1 tsp    garlic powder
1/2 tsp ground cumin
1/4 tsp ground hot peppers
1/2 tsp ground black pepper

Brown the sausage in s skillet.  Remove the sausage leaving any drippings in the pan.  Add the sweet pepper slices to the skillet and saute until soft, stirring frequently.  Add the tomatoes and spices along with the sausage.  Slice the cheese and add to the pan.  Stir to keep the cheese from burning.  Place the cooked pasta into a casserole dish and add the cheese mixture.  Combine and place into a preheated oven at 350 degrees.  Bake  for about 20 minutes and then broil on high for an additional 3 to give the top a browned coating.

Serve and enjoy!

Grilled Peach Salsa Chicken Breasts

Looking for a new way to serve your chicken breasts?  Here is a quick and simple way that works on the grill as well as in the oven.

These were boneless, skinless chicken breasts seasoned with Adobo Seasonings.  They were placed on a medium hot grill until the bottoms were done.  When they were turned, I added a liberal amount of Peach Salsa to them and grilled until complete.

Grilled Tomatoes

With the weather getting colder and an abundance of tomatoes coming in from the garden to beat the first frost, you may have a lot of tomatoes to use.  At our house, my wife picked 70 tomatoes from a single plant.  What to do with them all?  Consider grilling them.

What you will need:
   Tomatoes
   Giardiniera in oil
   Basil
   Bleu Cheese crumbles

Take out the stem of the tomato with a paring knife.  Be generous with your removal as you will be filling the opening.  Gently and without crushing the tomato squeeze some of the water.  With your finger or a small spoon, remove most of the seeds.  Pour some of the giardiniera oil into the tomato and fill the openings where the seeds were with the giardiniera.  Top it with some basil and Bleu Cheese crumbles and place them on a medium hot grill until the cheese begins to melt.  Serve and enjoy!

Pumpkin Cheesecake Dip

If you are looking for a quick and easy way to make a special treat this holiday season, try this simple recipe.  It is a favorite for all ages and especially nice if you are looking for something a child can help with.

1/2 cup non dairy whipped topping (Cool Whip)
1/2 cup Dad's Roadhouse Pumpkin Butter
8 oz cream cheese

Combine the ingredients and whip.  Chill the mixture and serve with ginger snaps, vanilla wafers, graham crackers or similar.

Penne Pasta with Spinach

Last night, it got a little bit cold and rainy so I decided the grill was not the best option.  Instead, I put together a pasta that turned out very well. 

Ingredients:

1 lb     Spicy Breakfast Sausage (Italian Sausage would work fine)
2 14.5 oz cans Diced Tomatoes
1 bag   Spinach - uncooked
1/2      Medium Sweet Onion - diced
1 tbsp  Minced Garlic
Olive Oil
Oregano - to taste
Salt
1 lb      Penne Pasta

Brown the sausage over a medium high heat. Remove from the pan.  If needed, add olive oil to the pan along with  the onion and garlic and sprinkle with salt.  Stir frequently until the onions soften.  Add the spinach into the mixture and continue cooking and stirring until the spinach begins to wilt.  Add the tomatoes and sausage back to the mixture along with the oregano.  Cook the pasta to completion in a separate pot per directions on the pasta.  Drain the pasta and add to the sauce.  Stir to blend and serve.  Top with Parmesan Cheese and serve.

Butternut Squash Spaghetti

I saw this dish made by Mario Batali recently.  It seemed like a nice variation to a dish which would provide a vegetarian dish which is something we are trying to include in the weekly menu planning at home.  The dish is very simple and was fairly easy to make.  Give it a try for something different.

Ingredients:

1 lb Butternut Squash cubed about 1/4 inch
1 lb spaghetti
2 tbsp olive oil
1/2 red onion diced
4 cloves garlic finely chopped
1/2 cup curly parsley chopped

Add the olive oil into a saute pan over a medium heat.  Begin to boil your spaghetti.  Add the onions and garlic to the olive oil until tender.  Increase the heat to medium high and add the squash.  Stir often for about 5 minutes.  Add the parsley and drained spaghetti.  Stir until combined.  Add additional olive oil if needed.  Serve. 

Apricot Stuffed Pork Tenderloin

We decided to do something a little bit different for Christmas Day at our home and put together an apricot stuffed pork tenderloin.  It was very easy and turned out so tasty.  This one might have to be repeated on the grill when it warms up this summer.

Ingredients:

Pork Tenderloin
Canned Apricot Halves
Raspberry Rib Slather

I butterflied the tenderloin and coated the inside with some of the Raspberry Rib Slather.  I then placed the apricot halves open side down into the opening of the tenderloin.

I then replaced the top of the tenderloin and coated the outside with the Raspberry Rib Slather.  It was then placed into a preheated oven at 350 degrees until an internal temperature of 160 was reached.  After letting it rest, it was sliced into 1/2 inch wide slices and served.  Very tasty and so simple.

Roasted Brussel Sprouts

While looking for a side dish to make for Thanksgiving that did not contain another starch for the meal, I came across this recipe watching Emeril Lagasse on Good Morning America.  It sounded great and looked easy enough.  As we came to learn later, both were indeed correct assumptions.

Ingredients


• 2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise

• 5 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon minced garlic

• 1/2 teaspoon grated lemon zest (we substituted a splash of lemon juice)

• 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more to taste

• Cooking Directions

Preheat the oven to 375°F.

Toss the Brussels sprouts in 3 tablespoons of the olive oil, and season with the salt and pepper. Transfer them to a baking sheet and spread them out in one even layer.

Roast until the Brussels sprouts are crisp-tender and lightly caramelized around the edges, 20 to 25 minutes. Immediately transfer them to a large mixing bowl, and add the remaining 2 tablespoons olive oil, minced garlic, lemon zest, and Parmesan. Toss to coat evenly, sprinkle with more Parmesan as desired, and serve.

Something from the garden...

Want a simple and easy meal with a few things from the garden?  Try this pasta dish to brighten up your table.

Ingredients:

1 lb pasta - we used wheels, but substitute as you prefer
1 cup Roma tomatoes diced
1 handful of fresh basil leaves roughly chopped
1/4 - 1/2 grated Parmesan cheese
2 tbsp garlic flavored olive oil

Cook the pasta per instructions.  Put the olive oil into a skillet over a medium heat.  Stir frequently until the tomatoes begin to form a sauce.  Might take 2-3 minutes.  Add the pasta to the skillet.  Stir to coat.  Immediately add the cheese to taste and the basil.  Stir to combine and serve.

Salsa Stuffed Chicken Breasts

Salsa is a very versatile ingredient to use when cooking.  It is generally a healthy alternative to some of the other options used to season food.  The salsa stuffed chicken breast is a very simple dish that turns out wonderful on the grill.

Ingredients:

Boneless, Skinless Chicken Breasts
Salsa
Monetary Jack Cheese
Salt
Pepper
Toothpicks

Butterfly the chicken breasts by slicing them almost in half along one side.  Open the Chicken and spoon in your favorite salsa.  I typically use something special like a Peach Salsa or Salsa Grande for a good bite.  Place a slice of cheese atop the salsa and fold the chicken breast back over itself.  Take two tooth picks and use them to seal the side of the chicken. 

Lightly salt and pepper the wings and place them onto a medium hot grill until they are done.  Do not turn them often as you could lose some of the mixture from the side.

A simple summer salad for the backyard parties...

Have you ever been invited to a backyard party and need to come up with a cool summer dish that isn't like all of the others, but you don't have a lot of time to make it?  Here is a simple idea that always gets great reviews for us and is so simple to make.

Ingredients:

Broccoli    1 lb
Cauliflower    1 head
Carrots     1 lb
Chipotle Ranch Dressing

Cut the veggies into bite size pieces and mix with the Chipotle Ranch Dressing.  Toss veggies to coat and chill.  It is about as easy as it gets.  The dish has a lot of color and plenty of flavor. 

Sweet 'n Hot Wings take 1st Place Again

Over the past weekend, I had the opportunity to participate in a Fireman's Cooking Contest.  No rules, best entry as chosen by the judges wins.  Sounded like fun.

I decided to make my Sweet 'n Hot Wings and being as it waas a Fireman's Contest, I decided to go a little hotter than usual.

Recipe:

1/4 Cup     Dad's Roadhouse Habanero Hot Sauce

1/4 Cup     Honey
1/4 tsp       Garlic Powder
2 lbs           Chicken wing pieces

Ligltly season the wings with black pepper and garlic powder.  I placed the wings over an indirect heat on the grill with a touch of hickory spread over the coals.  Set the vent to draw the smoke from the hickory into the wings.  Turn the wings after about 7-10 minutes and continue to cook.  Mix the remaining ingredients in a large mixing bowl.  As the wings are finished cooking take them off of the grill and place them directly into the bowl with the sauce.  Toss the wings to coat them completely.  Serve and enjoy.

Spaghetti Pie

This is aa recipe for a nice meatless meal.  You can add meat to it  if you should desire to add cooked sausage, hamburger, ground turkey, pepperoni or similar.  Be creative.

Ingredients
1 lb pasta - spaghetti or similar
1 container low fat cottage cheese
1 can tomato sauce
1 can diced tomatoes
2 eggs
1/2 cup shredded mozzarella cheese
garlic powder
oregano

Cook and drain the pasta. Place into a large casserole dish.  Beat the 2 eggs and pour them over the noodles to bind them together during baking.  Spread the cottage cheese over the noodles.  Mix the tomatoes and tomato sauce.  Season to taste with the garlic posder and oregano.  Spread the tomato mixture over the cottage cheese. 

Place into a preheated oven at 350 degrees for 30 minutes.  At 30 minutes, place the mozzarella cheese atop the casserole and sprinkle some additional oregano on top.  Continue baking for another 30 minutes or until the cheese is melted.  Remove from the oven and serve in slices like a pie. 

Nachos Grande

Nachos for everyone?  Very easy and something that everyone can enjoy.  These nachos are cooked in a large casserole dish and served with a spoon to smaller portions.

Ingredients:

1 bag Nacho Chips
1 lb hot Italian Sausage
Refried Beans
1 lb Shredded Cheese (Mexican blend or Colby Jack work fine)
Jalapeno Slices
sliced olives
Diced Tomatoes
Sour Cream
Salsa

In a large casserole dish, layer chips, sausage, beans, cheese and jalapenos.  Repeat this with another layer of the same.

Place the dish into a preheated oven for 8-10 minutes or until the cheese is melted.  Spoon onto smaller plates and garnish with olives, tomatoes, sour cream, salsa, guacamole or whatever other ingredients you might enjoy.

Bourbon Glazed Salmon

Bourbon Glazed Salmon

This recipe was made in a rice cooker. If you have not considered one, it might be something you'd like to look into.

Ingredients:

2 tbsp brown sugar
2 tbsp soy sauce
2 cloves chopped garlic
1/4 tsp ground black pepper
1/4 tsp sea salt
1 tsp habanero hot sauce
1/4 cup bourbon

2 salmon fillets (salmon steaks would be ok)
2 small zucchini squash
2 cups rice

Combine the first 6 ingredients and whisk together. Add in the bourbon. Place fillets into a shallow pan to marinate for 2-3 hours if possible. Slice the zucchini and add into the marinade.

Ad the rice into the rice maker and then in the basket above, place the fillets and zucchini into the basket. Drizzle the remaining marinade onto the zucchini and salmon. Much of it will drain into the rice and flavor the rice as well. Cook until the rice is complete and serve.

Swordfish Fillets

Last night we cooked swordfish fillets in our rice cooker along with white rice and steamed carrots. We used a simple marinade for the fillets and carried the flavor over to the rice by adding the unused rice before the cooking began.

1/8 cup lime juice
1/8 cup lemon juice
1/8 cup olive oil
1/8 cup habanero hot sauce

Mix the ingredients and pour over fillets to coat. Turn the fillets once and add some black pepper onto them.

Place the fillets onto your rice cooker and place remaining marinade into rice and water before cooking. Follow your rice cooker's directions and enjoy!