A Recipe for Me

Jeff Hoffman is a helluva cook. He’s been catering my carriage driving event for about eight years now. I vividly recall one year when he served this dish. I finally talked him in to giving me his recipe. Of course, this is my version 🙂

This makes enough to easily feed a very hungry family of four. (more…)

This recipe is more about technique for baked stuffed chicken. The filling could easily be substituted with whatever type of cheese or stuffing you like. I started with cream cheese and fresh chives.

What you need:

• 1 boneless, skinless chicken breast per person, butterflied, and pounded slightly
• Cream cheese, softened
• Chopped fresh chives
• -or-  Pre-packaged cream cheese and chives spread
• 2-3 Bacon strips per chicken breast (smoked thick-sliced works great)

What to do:

Preheat oven to 350F.

Combined cream cheese and chives in a bowl and blend well. Spread a good spoonful of cheese mixture over chicken breast. Roll chicken breast to conceal the cheese mixture, and then wrap with bacon strips, securing with toothpicks as needed. Repeat for each chicken breast.

Place chicken on a foil-lined baking sheet (for easy clean-up). Bake for 30-35 minutes till cooked through. Broil for an addition 5+/- minutes to crisp up the bacon.

Serve!

This is more about technique than preparation. You can season the chicken to your own liking. When I made this, I used salt, pepper and Italian seasoning.

You’ll need one boneless, skinless chicken breast per person, about 1/2-3/4 pound each (I’m just guessing; the ones I used were very plump, and weighed not less than half a pound each).

Ingredients

• Boneless, skinless chicken breasts
• Seasoning (salt, pepper, garlic, etc. Use what you like)
• Olive oil

What to do

Preheat oven to 355F.

In an appropriately sized baking dish, drizzle olive oil over bottom of dish. Sprinkle season (to taste) in oil. Dip chicken in oil, coating both sides. Space chicken evenly in dish, and seal with aluminum foil. Bake for 30-45 minutes, till done. I cooked my chicken for about 35 minutes and it was perfect! Tender and tasty!

This light meal for two is from the Better Homes and Gardens “Cooking for 2” magazine. I made it this evening and it was easy and delicious. Of course I had to add my own spin to it, so what you see here is my version.

What you’ll need:

• 2 oz. rice sticks or dried vermicelli, broken
• 3 T sherry
• 3 T soy sauce
• 1 T cornstarch
• 8 oz. skinless, boneless chick breast halvess (sub thighs if you prefer dark meat)
• 1 medium carrot, cut into thin bite-size strips or thinly sliced
• 1 C broccoli florets
• 1 small red or green sweet (bell) pepper, cut into 1-inch strips
• 2 T cashew halves or peanuts

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• chicken
• italian dressing
• green pepper
• red pepper
• yellow pepper
• sweet onion
• mushrooms
• chunky pineapple
• new potatoes
• zuchini
• rice
• pepper jack cheese, shredded

cut everything into skewer size chunks. marinate everything except pineapple and mushrooms in italian dressing. skewer it all up and grill it. serve over rice and pepper jack cheese.