Monday, June 28, 2010
(I'm posting her recipe, with a couple of my modifications.)
Sunday, June 6, 2010
(I didn't take this picture but it gives you an idea of the final product. Except, my chicken was swimming in bright, delicious tomato sauce.)
Spinach-Mozzarella Stuffed Chicken
Serve with rice, noodles, or, my personal favorite, sourdough bread!
18 ounces packaged prewashed fresh spinach
2 1/2 cup part-skim mozzarella cheese, divided
Freshly ground black pepper
8 (6-ounce) skinless, boneless chicken breasts
1 family-sized can garlic and herb spaghetti sauce
1 14-15 oz. can of diced tomatoes
1/2 onion, chopped
1/2 cup parmesan cheese
Preheat oven to 450°.
To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain any excess liquid and finely chop spinach. Place spinach, 2 cups mozzarella cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and a dash nutmeg; stir well to combine.Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place 1/4 cup mozzarella mixture in the center of each chicken breast, fold over, and secure with 1-2 toothpicks. Place rolls in a 13 x 9-inch baking dish (I used a slightly larger dish). Sprinkle salt and pepper evenly over rolls. Combine spaghetti sause, diced tomatoes, and onion. Pour sauce over chicken and sprinkle with 1/2 cup mozzarella and 1/2 cup parmesan cheese. Bake at 450° for 25-30 minutes, or until chicken is done (gage with meat thermometer. Poultry is thoroughly cooked once the meat reaches 180° F).
Don't forget to remove toothpicks before you dig in! That would be a nasty surprise..
Friday, June 4, 2010
Fresher Fish Tacos:
4 servings (serving size: 2 tacos)
1 1/2 pounds white fish (I prefer tilapia)
ground red pepper
dash of salt and garlic powder
1/4 cup chopped red onion
1/4 cup chopped FRESH cilantro
4 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
1/4 teaspoon salt
1 garlic clove, minced
8 (6-inch) corn tortillas
1 bag pre-shredded cabbage
Your favorite tomatoe salsa (My favorite can be found at Ridley's. Their fresh made salsa is absolutely devine!!)
To prepare crema, combine ingredients in a small bowl and store in fridge.
To prepare tortillas, heat a large, dry skillet over medium-high heat, toast tortillas one at a time until crisp and slightly charred on each side. Wrap in a cloth napkin to keep warm.
To prepare fish, preheat large skillet. Sprinkle both sides of fish with seasonings. (I never pre-measure the seasoning for my meat or protein, just go with my instinct. If you don't want super spicy fish, ease up on the chili powder, red pepper, and cajun seasoning. Or, make your own mixture!) Coat skillet with cooking spray. Cook fish about 4 minutes on each side until it flakes easily with a fork. Break fish into chunks and place in a bowl. Keep warm.
Top tortillas with golden fish, crunchy cabbage, a dash of crema, zesty salsa, a slice of avocado, and a spritz of lime!