Receive Newest Posts by Email!

Monday, October 17, 2016

Chicken Parmesan Stuffed Shells


  • 16 jumbo pasta shells
  • 3 cups pasta sauce, divided
  • 1 cup Ricotta cheese
  • 2 oz. finely shredded Parmesan cheese, divided
  • 3 oz. shredded 2% Mozzarella cheese, divided
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • 1 1/4 cup finely chopped rotisserie chicken
  • 1.5 oz croutons, partially crushed 
  • 1 large handful spinach, chopped (optional)

  1. Cook the pasta shells according to package instructions. Drain and rinse shells and allow them to cool before handling.
  2. Pre-heat the oven to 350. Spread ½ cup of the pasta sauce across the bottom of a 9 x 13 pan and set aside. In a large mixing bowl, combine the ricotta with 1 ounce of the Parmesan, 1 ounce of the Mozzarella, the Italian seasoning, spinach (optional), and a sprinkling of salt. Stir together until well combined. Add the chopped chicken and 3/4 cup of the pasta sauce to the cheese mixture and stir until thoroughly combined.
  3. When the pasta shells are cool enough to handle, use a spoon to stuff them full of the chicken/cheese filling. Lay the stuffed shells in a single layer in the prepared casserole dish, open side facing up. Pour the remainder of the pasta sauce over the top of the stuffed shells and spread it around to coat evenly. Sprinkle the remaining ounce of shredded Parmesan and the remaining 2 ounces of shredded Mozzarella over the top of the dish and follow with the crushed croutons. Place the dish in the preheated oven and bake for 30 minutes.

Blueberry Croissant Puff

  • 3 large croissants, cut up (about 5 to 5½ cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9-inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  5. Serve warm sprinkled with powdered sugar.
  6. Variation: Instead of baking in a square pan, you can bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Notes: This can easily be doubled in a 9X13 pan.


Friday, October 14, 2016

Easy! Lemon Chicken and Potatoes in Foil


  • 3 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves, optional
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Add chicken breasts to bowl and coat.  Use your fingers or a brush to work the mustard mixture onto both sides of the chicken. Set aside.
  3. In a medium bowl, add halved potatoes with one tablespoon olive oil.  Season with salt and pepper, to taste; gently toss to combine.  (I also tossed one clove of minced garlic to the bowl.  If you have garlic-infused olive oil, I would use this in place of regular olive oil...yum.)
  4. Cut four sheets of foil, about 12-inches (I cut them about 16") long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
  5. Top each packet with the coated chicken and then top with lemon slices.
  6. Grabbing the top and bottom parts of the foil, raise them to the center to make a "tent" and fold it shut.  Seal the sides, making sure they are completely closed.  Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.  Check to make sure the potatoes are fork tender.
  7. OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
  8. Served immediately with your favorite veggie and garnished with parsley, if desired.


Monday, October 10, 2016

Garlic Parmesan Roasted Potatoes

  • 1 large sweet potato
  • 1 large yellow potato
  • 1 medium red onion
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley leaves (I didn't bother...)

1. Preheat your oven to 425°F. Rinse and cut potatoes in 1/4-inch slices. Proceed same way with onion. Line up potatoes and onion alternately in a greased baking pan.
2. In a bowl, combine melted butter, olive oil, herbs, salt, pepper, Parmesan, and minced garlic. Brush the mixture generously over the potato and onion rows. Transfer to the oven and bake for 1 hour, until fork tender and a bit crispy on the edges. Serve hot, with a sprinkle of fresh parsley and additional parmesan on top.

"Deconstructed" Chicken Cordon Bleu with Creamy Dijon Sauce

  • 3/4 cup low-sodium chicken broth
  • 2 tsp. cornstarch
  • 1/4 cup heavy cream
  • 1 Tbsp. dijon mustard
  • 4 (5 - 6 oz.) chicken breasts, pounded to an even thickness (about 1/2-inch)
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 1.5 Tbsp. olive oil
  • 4 thin slices smoked deli ham (I used Applegate Uncured Ham, original blogger used Boars Head Black Forest.)
  • 4 slices swiss cheese
  • 3/4 cup garlic butter croutons, finely crushed 
  • 2 Tbsp. chopped fresh parsley (I didn't bother...whoops.)
  • Add about 1 Tbsp. chicken broth to a 1 or 2-cup liquid measuring cup then whisk in cornstarch until smooth. Add remaining chicken broth (just measure to 3/4 cup). Then add cream until it reaches the 1 cup mark (...basically, you are adding in 1/4 cup cream; I just did it this way instead of dirtying a mixing bowl). Add in dijon mustard. Whisk to combine, set aside.
  • Pour flour into a shallow dish, whisk in 1/4 tsp. salt (you can add more than this but the salt in the ham and cheese can vary so I just recommend adding in more at the end) and 1/4 tsp. pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken in flour then add to skillet. Cook about 4 - 5 minutes until golden brown on bottom then rotate to opposite side and cook until center registers 165 degrees on an instant read thermometer, while layering ham and then cheese over chicken during last 1 - 2 minutes of cooking (if the ham is too large for the chicken fold it in half or just use half a slice). Transfer chicken to a plate, cover plate with a skillet lid or piece of tented foil to keep chicken warm.
  • Whisk chicken broth mixture once more then pour into skillet. Season lightly with salt and pepper. Allow to cook, stirring constantly, until mixture reaches a light boil then allow to simmer about 1 minute, while stirring. Return chicken to skillet, sprinkle crouton crumbs and parsley (optional) over chicken. Serve warm, topping each serving with some of the dijon sauce and season with more salt and pepper if needed. 

Monday, October 3, 2016

Broccoli Cheddar Bites

  • 1 large bunch of broccoli florets (I bought two medium-sized.)
  • 2 eggs, lightly beaten
  • 1/2 cup, packed, torn fresh bread (no crust)
  • 1/4 cup grated onion
  • 1/4 cup mayonnaise
  • 1 cup (4 oz.) grated sharp cheddar cheese (I used mild cheddar.)
  • 1 1/2 teaspoons lemon zest (I didn't have a lemon on hand so I used 1 drop of lemon essential oil.)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

1. Steam and chop the broccoli: Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.
Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups.

2. Make filling: Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.
Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.

3. Distribute broccoli mixture in mini muffin pan wells:  Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) or 1 mini muffin pan (2 dozen wells) with olive oil (I used cooking spray).  Distribute the broccoli mixture in the muffin wells. (***If you don't have a mini muffin tin, you can use a regular-sized muffin tin.  This, in turn, will only make 12 muffins.)

4. Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top.

(Watch the video for step by step help!)


Roasted Greek Potatoes with Feta and Lemon

4 cups potatoes, 3/4" cubes
2 tablespoons extra-virgin olive oil (I used garlic infused.)
1 teaspoon dried thyme
1 teaspoon dried oregano
3/4 teaspoon sea salt
1/8 teaspoon fresh black pepper
1/2 cup feta cheese, chopped/crumbled
3 tablespoons fresh lemon juice (I didn't have a lemon so I used 1 drop of lemon essential oil.)
1 tablespoon fresh parsley, chopped 

  1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet with oil. (I lined my baking sheet with foil and used cooking spray to grease the foil.)
  2. In a large bowl, toss potatoes with oil, thyme, oregano, salt and pepper. Spread out on baking sheet and bake until potatoes are tender, about 30-35 minutes.
  3. Meanwhile, marinate the feta in the lemon juice and parsley. (Before cleaning the large bowl I used to toss the potatoes, I put the half cup of feta (and lemon and parsley) into the bowl, so it was coated in the leftover oil, oregano, thyme, and salt and pepper. 
  4. Remove from oven and toss the potatoes with the lemony feta right on the pan; cook 5 more minutes. (Instead, I turned my oven on broil for a few minutes.)  Serve immediately.