Pretzel Crusted Mustard Pork Chops

    I don't have very many pork chop recipes so I usually rotate the handful that I do have.  I'm always on the lookout for simple, delicious looking recipes and I found that with this pork chop.  There are only 6 ingredients on the list for these pork chops and they are really tasty.

    I absolutely love the combination of pretzels and mustard.  Whenever I eat a soft pretzel I like to either put mustard or cheese on it, so when these pork chops were topped with both I was in heaven.  The pretzels gave the chops a nice crunch and the mustard and butter combination was fabulous.  This dish literally took 5 minutes to prep and tastes great.

Pretzel Crusted Mustard Pork Chops (adapted from Lemons and Love)
4 thin cut pork chops
4 T. butter, melted
1 T. spicy brown mustard
5 oz. pretzels, finely crushed

1 t. black pepper

1/3 c. shredded cheddar cheese

1.  Preheat the oven to 375 degrees.  Spray a baking pan with cooking spray and set aside.

2.  In a shallow dish mix the melted butter and mustard.  In another shallow dish place the crushed pretzels.

3.  Dip each pork chop into the butter and mustard mixture and then roll in the pretzels.  Place the pork chops in the baking dish.

4.  Bake for 20-25 minutes, flipping once.  Remove from the oven and sprinkle with cheese.

This post linked to:

Tuesdays at the Table, Made from Scratch Tuesday, Tempt My Tummy Tuesday

Spinach Lasagna Rolls: Meatless Mondays

    I love the ease of using the no boil lasagna noodles, but sometimes you just have to go back to the original.  These spinach lasagna rolls require boiling the noodles in order to spread the cheesy spinach goodness on them and wrap them up.  I liked that this was not another pasta dish with red sauce. 

    The filling for these rolls is a combination of cream cheese, spices, mozzarella cheese, spinach, and a bit of alfredo.  My husband loved the fact that there was no ricotta cheese in this type of lasagna as he is not a fan.  The addition of the cream cheese, which I never would have thought of, gave the filling a silky smoothness.  The alfredo sauce was a wonderful accompaniment to the spinach rolls.  They are very filling and we ended up having enough left over for lunch the next day.  There are so many different additions you could make to these lasagna rolls such as artichokes, onions, carrots, or any other vegetable you can possibly think of.

Spinach Lasagna Rolls (adapted from What's Cookin, Chicago?)
1 (8 oz) brick cream cheese (I used the 1/3 less fat)
1 (10 oz) package frozen spinach, thawed and drained
2 c. shredded mozzarella cheese
3 garlic cloves, minced
1 t. oregano
1/2 t. salt
1/2 c. roasted red peppers, chopped
1/2 c. Parmesan cheese
12 lasagna noodles, cooked and drained
3 c. Alfredo sauce (I used Classico's Light Alfredo)

1.  Preheat the oven to 375 degrees.  Spray a 9 x 13 inch pan with cooking spray.

2.  Set the boiled and drained noodles on a sheet of waxed paper so that they do not stick.

3.  In a bowl combine the cream cheese, 1 cup mozzarella, 1 cup Alfredo sauce, garlic cloves, spinach, oregano, and salt.  Spread evenly on each of the noodles.  Top the cheese mixture with the chopped roasted red peppers.


4.  Roll up the noodles tightly and place seem side down in the baking pan.  Top with remaining Alfredo sauce and then sprinkle with mozzarella and Parmesan cheeses.

5.  Bake for 30 minutes or until heated through.

This post linked to:

Meatless Monday, Mangia Monday, Making you Crave Monday,

What Makes you Say Mmmmm, Mouthwatering Monday

Scary School by Derek the Ghost

      Somewhere in the United States is Scary School; the first school for humans and monsters together.  Scary School by Derek the Ghost and illustrated by Scott M. Fischer details one full year at Scary School.  The kids at the school are getting ready for the Ghoul Games but preparing for them means surviving the year at Scary School.

       In this book you'll meet the staff of the school.  There's Ms. Fang, an 850 year old vampire whose bite is much worse then her bark.  Then there's Mr. Snakeskin, the science teacher who can teach anatomy in a way the kids will never forget.  Mrs. T. is a sweet T-Rex in a blue dress who can turn deadly if you are in her detention hall at lunch time.  Dr. Dragonbreath is the toughest teacher in the school; read his fifth rule and you'll be gone in a puff of fire.

       The narrator of the book is Derek the Ghost.  He was just a regular kid at Scary School until a science experiment got out of control and left him as a ghost.  The school year starts with a human, Charlie Nukid, making some new friends at the school.  His friends include Peter the werewolf, Johnny the Sasquatch, Petunia the girl who makes flowers, and many other interesting students!

       This book had me captivated from the beginning.  I can easily see children and young adults getting sucked into the world of Scary School and wanting to read more.  The kids at the school are normal in most ways but some of them have some very scary hidden talents.  The tales of the students and teachers at Scary School are a little bit gross, a little bit scary, and a whole lot funny!  This book is sure to keep middle and high school students engaged and laughing until the very end.

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads, Review Party Wednesday

Chocolate Covered Brownie Bottom Cheesecake

    This January we've had a ton of weird weather.  Several days have been in the 50's and other days have been in the teen's with a lot of snow.  This month Melissa,  from I Was Born to Cook, challenged us to make a snow day treat for What's Baking?  I had a delay this past Friday so I immediately wanted to use that time to make a decadent dessert for our weekend football party.

      I love to make brownies and our friends enjoy them but I wanted to do more then just plain brownies.  Then I thought about the mini cheesecake bites that went over so well at our New Year's party.  I remembered seeing a recipe for brownie bottomed cheesecake and went to town.

      The brownie layer is rich and chocolaty.  It's a great base for cheesecake.  The cheesecake was a basic recipe with cream cheese, eggs, and sugar.  My cheesecakes don't always turn out but I think leaving the cheesecake in the oven to cool helped a lot.  On top of the cheesecake goes a thick and gooey chocolate glaze.  Finally I piped on the whipped chocolate ganache and garnished the cheesecake with strawberries.

      This dessert is one for hard core chocolate and sweet tooth lovers.  It weighed in at just over 5 pounds.  The layer of cheesecake in between the different chocolates was out of this world!  The strawberries gave a new dimension to the dessert with a sweet and sour touch.

      Our friends raved about this dessert and one told us that he took a piece home to save for the next day but ended up getting up at three in the morning and eating it then!  This is the perfect special occasion dessert because it isn't too difficult to make, though it is time consuming, and it's very impressive.

Chocolate Covered Brownie Bottom Cheesecake(adapted from Angie's Sweet Natured Treats)
For the Brownies:
5 oz. semi-sweet chocolate, chopped
3 T. butter
2 T. vegetable oil
2 T. cocoa powder
1 t. instant espresso powder
2 eggs
3/4 c. sugar
2 t. vanilla
1/4 t. salt
1/2 c. (less 2 tablespoons) flour

1.  Preheat the oven to 350 degrees.  Butter the bottom and sides of a 10 inch springform pan.  Line the bottom of the pan with parchment paper.

2.  In a microwave safe bowl combine the chocolate, butter, and vegetable oil.  Heat in 30 seconds intervals in the microwave, stirring after each interval, until the chocolate has melted and the mixture is smooth.  Whisk in the cocoa powder and espresso powder until well combined. 

3.  In a medium bowl whisk together the eggs, sugar, vanilla, and salt.  Add the chocolate mixture and mix well to combine.  Gently stir in the flour.

4.  Spread the batter evenly in the prepared pan.  Bake for 20 minutes or until brownies are set but slightly undercooked.  Allow to cool for 30 minutes on a wire rack.

For the cheesecake:
2 1/2 pounds (5-8 oz. packages) cream cheese (I used 1/3 less fat)
1 1/2 c. sugar
1/4 t. salt
1/4 c. low fat sour cream
1 t. lemon juice
1 T. vanilla
6 eggs, at room temperature
2 egg yolks, at room temperature.

1.  Preheat the oven to 450 degrees.

2.  Cut each block of cream cheese into 6 or 8 pieces and put them in a large mixing bowl (or the bowl of a stand mixer).  Beat with a hand mixer or stand mixer on medium speed for 2 minutes or until the cream cheese is smooth.

3.  Combine the sugar and salt in a bowl.  Add the sugar to the cream cheese in three additions, mixing on medium speed after each addition.

4.  Add in the sour cream, lemon juice, and vanilla.  Beat on medium speed for 1 minute.  Use a rubber scrapper to scrape the sides of the bowl.

5.  Add in the eggs 2 at a time, mixing them in on low speed.  After all 6 eggs have been added, mix in the egg yolks.  Scrape the sides of the bowl again and mix on medium speed for 1 minute.

6.  Pour the cream cheese mixture over top of the cooled brownies.  Allow the batter to settle for 5 minutes.

7.   Place the cheesecake pan on a cookie sheet and bake for 15 minutes.  After the 15 minutes are up reduce the oven temperature to 250 degrees.  Continue baking for 45 minutes to 1 hour, or until the cheesecake is set in the middle.

8.  Turn off the oven and open the door a crack.  Allow the cheesecake to cool for 30 minutes inside of the oven with the door cracked.

9.  Once the cheesecake has cooled, transfer to the refrigerator and allow to chill at least 6 hours or overnight.

For the Chocolate Glaze:
4 oz. semi-sweet chocolate, chopped
1/2 c. heavy whipping cream
1/4 c. corn syrup (light or dark)
2 t. vanilla
1/4 t. salt

1.  Combine the chocolate and whipping cream in a microwave safe bowl.  Heat on medium power in the microwave in 30 second intervals, stirring in between each interval until the mixture is smooth. 

2.  Stir in the corn syrup, vanilla, and salt.  Stir until well combined.

3.  Unmold the chilled cheesecake and place on a cake board or plate that you will serve it on.  Slowly pour the glaze on top of the cheesecake allowing some to drizzle over the sides.  Allow the glaze to set for 15 minutes.

For the Whipped Ganache:
3 oz. bittersweet chocolate, chopped
1/3 c. heavy whipping cream
1 T. butter, at room temperature
3 T. powdered sugar

1.  Combine the chocolate and whipping cream in a microwave safe bowl.  Heat on medium power in the microwave in 30 second intervals, stirring in between each interval until the mixture is smooth.

2.  Whisk in the butter until fully incorporated into the chocolate.  Stir in the powdered sugar and allow the mixture to thicken until it is piping consistency.

3.  Put the ganache in a piping bag with a large star tip.  Pipe ganache on top of the cake.  Top with raspberries or strawberries if desired.  Store in the refrigerator until ready to serve.

This post linked to:

Friday Potluck, Shine on Friday, Foodie Friday

Sweet Tooth Friday, Sweets for a Saturday, Seasonal Inspiration

Buffalo Chicken Macaroni and Cheese

     Two things that Frank and I love are buffalo chicken and macaroni and cheese, so when one of his friends gave us a recipe for buffalo chicken mac ‘n cheese I knew we were going to love it. The recipe calls for Kraft mac ‘n cheese which makes for a smooth and creamy macaroni dish. The buffalo chicken adds a significant amount of heat and the crumble topping is awesome. This could be used as a main course or a side dish. It’s easy and I’ll definitely be making it again.

Buffalo Chicken Mac ‘n Cheese (adapted from Kraft  )

1 bag Homestyle Macaroni and Cheese

1/3 c. milk
1 ½ c. chopped chicken breast
1-2 T. Frank’s Red Hot (depending on how spicy you want it)
2 T. butter, melted
½ c. breadcrumbs
1 t. garlic salt
½ c. cheddar cheese
2 chopped green onions

1. Preheat the oven to 425 degrees. Spray a 2 quart baking dish with cooking spray.

2. Toss the chicken with the hot sauce. Set aside.

3. Make the macaroni and cheese according to the package directions, pouring it into the baking dish after it is made. Stir in the milk and chicken with sauce, toss well.

4. In a small bowl melt the butter. Mix in the breadcrumbs, garlic salt, and cheddar cheese. Sprinkle over top of macaroni in the baking dish.

5. Bake for 10-12 minutes or until topping is crispy and golden brown.

6. Sprinkle with green onions and serve.

This post linked to:

Frugal Food Thursdays, Full Plate Thursdays, Sundae Scoop Sundays

Pizza Pasta Casserole

     Friday night in our house is generally either pasta night or pizza night.  Both are delicious and easy to make.  So when I saw a recipe for pizza pasta casserole I knew this was our next Friday night meal.  My husband wasn't too sure about combining the two but I was sold as soon as I saw it.

     The concept of the dish is layers of sauce, noodles, ground beef, cheese, and pepperoni.  It's reminiscent of lasagna but then there is the twist of the pepperoni and the seasonings.  We both ended up enjoying the casserole.  I liked that it was a hearty pasta dish and my husband loved the addition of the pepperoni.  This is a great twist on traditional pasta.

Pizza Pasta Casserole  (adapted from For Mamas:  By a Mama)
12 oz. egg noodles, cooked and drained
4 c. marinara sauce
3 c. shredded mozzarella
1 pound lean ground beef
1/2 onion, chopped
1 t. oregano
1 t. basil
1 t. parsley
3 garlic cloves, minced
1 package pepperoni

1.  In a large skillet combine the ground beef, onion, oregano, basil, parsley, and garlic.  Saute until the beef is browned.

2.  Preheat the oven to 350 degrees.

3.  In a 9 x 13 baking dish pour a layer of sauce.  Layer it with half of the noodles, half of the ground beef, half of the sauce, and half of the pepperoni.

4.  Then layer the rest of the noodles, half of the cheese, and the remaining ground beef.  Top with remaining sauce, making sure to totally cover the top of the casserole.

5.  Sprinkle the top with the rest of the mozzarella cheese and then layer with pepperoni.

6.  Bake for 30 minutes or until the casserole is heated.

This post linked to:

Cast Party Wednesday, What's Cooking Wednesday, Mid-Week Fiesta

Party Mindie Style

Moroccan Beef Kabobs

   A summer staple in our house are kabobs.  We make chicken kabobs, beef kabobs, shrimp kabobs, and even just plain veggie kabobs.  I love how easy they are to make and how healthy they are when served over top of rice.  So when I came across a recipe for Moroccan Beef Kabobs I decided to try a new marinade on our old favorite.

    The marinade consists of both fresh and dried spices, ginger, vinegar, cilantro, and an array of other ingredients.  It smelled great but it didn't look very appetizing.  I made the marinade before I left for work and let the beef sit until I got home.  We speared the beef with a few of our favorite veggies (peppers, onions, squash) and through them on the grill.

    I'm glad I saved some of the marinade to brush on the vegetables.  It was really good!  It made the kabobs tangy and filled with flavor from the spices.  The cilantro was a star ingredient and the chili paste gave it a kick at the end.  I'll be using this marinade again soon.

Moroccan Beef Kabobs (adapted from Taste of Home Magazine)
2 pounds beef, cut into 1 inch cubes
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
1/4 c. minced onion
3 T. lemon juice
2 T. olive oil
1 T. cumin
1 T. ground coriander
1 T. paprika
1 T. red wine vinegar
1 T. ketchup
1 t. salt
1/2 t. pepper
2 garlic cloves, minced
1 t. ground ginger
2 T. red chili paste

1 each green and red bell pepper, cut into 1 inch pieces

1 onion, cut into 1 inch pieces

1 yellow squash, cut into 3/4 inch pieces

1.  In a large freezer bag combine all the ingredients through the red chili paste, except the beef.  Mix well and then add the beef.  Refrigerate at least 8 hours or overnight.

2.  Drain the marinade and reserve 1/4 c. for brushing on the vegetables.  Thread the beef onto metal skewers interspersed with the peppers, onions, and squash.

3.  Grill over medium high heat for 5 minutes.  Turn, brush with marinade, and cook an additional 5 minuets.  Serve over rice.

This post linked to:

Tempt My Tummy Tuesdays, Totally Tasty Tuesdays, Made From Scratch Tuesday

Tuesdays at the Table

Cauliflower Cheese Fritters: Meatless Mondays

    When I saw a picture of these fritters and found out they were made with cauliflower and cheese I was immediately sold on this dish.  I didn't like the idea of deep frying the fritters in oil, so I lightly sauteed them and then put them in the oven to finish cooking them.

     These were delicious.  The cauliflower, cheese, and spices melted together to form a crispy, golden brown fritter.  They were great to eat plain but would also be good dipped in a marinara sauce.  The cauliflower is tender yet still firm and the cheese gets melted perfectly.  We had these fritters as a side dish but I think they'd be great as an appetizer as well.

Cauliflower Cheese Fritters (adapted from Colie's Kitchen)
3/4 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. pepper
1 egg
1/2 c. milk
2 c. chopped, raw cauliflower
1 c. cheddar cheese
2 garlic cloves, minced
1/2 t. red pepper

1.  Mix the flour, baking powder, salt, pepper, egg, and milk together in a bowl.  Stir until a smooth batter forms.

2.  Stir in the cauliflower, cheese, garlic, and red pepper.  Mix well.  Put in refrigerator for at least 20 minutes.

3.  Preheat the oven to 400 degrees.  Spray a baking sheet with cooking spray.

4.  Heat 3 T. olive oil in a large skillet.  Working in batches, drop large spoonfuls of the cauliflower mixture into the oil.  Saute for 3 minutes on each side or until just browned.  Transfer to the baking sheet. 

5.  Cook for 5-10 minutes in the oven or until cooked through.  Immediately sprinkle with salt and serve hot.

This post linked to:

Meatless Mondays, Mouthwatering Mondays,  Making you Crave mondays 

I Believe in Werewolves: An Anthology of Wolfen Terror

     I Believe in Werewolves:  An Anthology of Wolfen Terror is a collection of short stories that all revolve around the world of werewolves.  There are nineteen wolf driven stories in this collection, each by a different author.  Some of the stories are very short while others are longer.  A few of the stories gave me goosebumps but most of them were just good, quick reads.

     Surprisingly the stories in this collection are vastly different.  In one story a couple adopts a sweet little boy only to realize that every full moon he turns into a werewolf and they must find a way to contain him in order to survive.  Another story revolves around a group of military men in Germany who are called Werewolves.  Little do the men know that the name of their unit is what they soon will become.

      Other stories revolve more around the lore of the werewolves.  In one story the werewolves are from a Native American tribe trying to reclaim their ancestors land.  Another story speaks of how the wolves need a ball of energy in order to come into existence.

      The stories in this collection were easy and fun to read.  I liked some better then others but overall they were interesting and all involved the werewolves.  If you are a paranormal lover this would be a great collection of stories to read.

I give this book 3 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads

Peanut Butter Cup Blondies

     I am not a fan of peanut butter but my husband loved it.  When I saw the picture that went along with the peanut butter cup blondies I knew I had to make them for him.  The dough is made from chocolate chip cookie dough with added peanut butter and then the entire dish is topped off with chopped peanut butter cups.

       The resulting blondies looked really good.  They were golden brown and the peanut butter cups had slightly melted into the blondies.  My husband and his buddies said that they enjoyed the addition of the peanut butter cups.  I love that these are a bar cookie which makes them super easy to bake.

Peanut Butter Cup Blondies (adapted from Prevention RD)
1 1/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 t. baking powder
1/4 t. salt
1/3 c. smooth peanut butter
1/4 c. butter, melted
2 T. applesauce
1 t. vanilla
2 eggs, lightly beaten
1/4 c. chocolate chips
10 mini Reese cups, quartered

1.  Preheat the oven to 375 degrees.  Spray a 9 x 9 pan with baking spray.

2.  In a mixing bowl combine the flour, baking powder, and salt.  Set aside.

3.  In another bowl cream the butter and the sugars.  Mix in the peanut butter, applesauce, vanilla, and eggs.

4.  Stir the dry ingredients into the wet ingredients until just combined.  Fold in the chocolate chips.

5.  Spread the batter into the prepared pan.  Arrange the peanut butter cups over top of the batter, pushing them slightly into the batter.

6.  Bake for 20-25 minutes or until a toothpick comes out with just a few crumbs.  Cool on a wire rack.

This post linked to:

Friday Potluck, Sweet Tooth Friday, Shine on Friday

Foodie Friday,  Sweets for a Saturday

Hezzi-D's Books and Cooks is now on Facebook!

    I am excited to announce the launch of a Facebook page for Hezzi-D's Books and Cooks!  For the past few months I've been posting my blog updates to my personal Facebook page but after serious consideration I've decided that Hezzi-D's Books and Cooks needs it's own page!  I'll be posting new recipes and links daily!

    I'll also be able to write more about the books I'm reading.  I can't review every book I read so this will be a good place for discussions.  I'm open to recommendations as well!  So make sure you stop by soon and say hello.

Cooking with Baby Bro: Hummus, Lemongrass Pork Chops, Green Bean's and Broccoli Rabe

My brother and I on Christmas.

    In between Christmas and New Year's I went up to Pittsburgh to visit with family and friends.  When I asked my brother if he wanted to go out to dinner with our parents he instead suggested that we cook dinner for them at his house.  Always game for food and new recipes I agreed.

    When I got to Jason's house he decided we needed to go down to the Strip District and go shopping.  If you've been to Pittsburgh but never the Strip District you've been missing out.  The Strip is a road that has all sorts of specialty and cultural markets, restaurants and bars, and trinket shops.  It's a cool place to go and you can find things for cheap.  My brother wanted to go to the Asian market so that's where we ended up buying our vegetables and herbs.  We then headed over to Wholey's Fish Market for our pork chops.

    Back at my brother's house we got started on the meal  There were no real recipes and we just added things as we went along.  His kitchen is vastly different from my own as everything is a hodgepodge of dishes, pots, and pans.  He does have a lovely kitchen though, complete with granite counter tops and a double oven.  We had a fun time working together in the kitchen and produced a good, if not really good, meal.

   We started out with my brothers "signature" bacon cheddar hummus.  It's a smooth and creamy version of hummus that is delicious and different.   For our main course we made lemongrass pork chops which were full of lemongrass and garlic flavor.  We did purchase lobster mac and cheese from Wholey's (because who can go there and not buy any seafood?) as a side dish and finished with sauteed green beans and broccoli rabe with bacon.  The beans and broccoli rabe were really flavorful.  My parents, my brother, his girlfriend, and I ended up eating just about every bite.  Afterwards we went to a small local bar and played trivia.  It was a great bonding time with my family and I got a few new recipes out of it too.

Bacon and Cheddar Hummus (Jason's own creation)
1 can (16 oz) chickpeas
2 slices cooked bacon, crumbled
2 garlic cloves, minced
1 T. fresh lemon juice
1 T. olive oil
3 T. cheddar cheese
2 green onions, chopped
1 t. tahini

1.  Combine all ingredients in a food processor.  Pulse until mostly smooth.  Refrigerate until ready to serve.

2.  Serve with pita chips or vegetables.

Lemongrass Pork Chops (a Heather and Jason original recipe)
8 boneless pork chops
1 stalk lemongrass
2 garlic cloves, minced
3/4 c. Golden Mountain sauce, divided
1/4 c. water
3 T. olive oil
1 t. black pepper
chili powder


1.  Cut the bottom inch off of the stalk of lemongrass as well as the top couple inches of lemongrass, leaving a 3-4 inch portion.  Cut the lemongrass into 1 inch pieces and place in the food processor with the minced garlic, 1/2 cup of Golden Mountain sauce, water, and olive oil.  Process until almost smooth.

2.  Put the pork chops in a ziplock freezer bag and pour the marinade over top.  Refrigerate for at least two hours or overnight.

3.  Preheat the oven to 375 degrees.

4.  Remove the pork chops from the marinade and place in a 9 x 13 baking dish.  Discard the remaining marinade.

5.  Pour the remaining 1/4 cup of Golden Mountain sauce on top of the pork chops and sprinkle with black pepper.  Bake for 25-30 minutes or until the pork chops are up to temperature.  Serve hot and sprinkle with chili powder if desired.

Green Beans and Broccoli Rabe with Bacon (a Heather and Jason original recipe)
1 pound green beans
2 large stalks of broccoli rabe, stems trimmed
4 slices of bacon
2 garlic cloves, minced
1/2 t. black pepper
1 lemon wedge

1.  Cut the tips of the green beans off and blanch the green beans.  Immediately put them in a cold water bath, drain,  and set aside. 

2.  In a large skillet cook the bacon until it is crispy and brown.  Drain the bacon on paper towels and then crumble.  Remove all but 2 teaspoons of the bacon grease from the skillet.

3.  In the skillet with the bacon drippings add the garlic and cook for 30 seconds.  Add in the green beans and broccoli rabe and saute for 3-5 minutes, turning to coat with the bacon drippings.  Sprinkle on the black pepper.

4.  Remove from heat and add in crumbled bacon and juice from 1 lemon wedge.  Toss and serve hot.

Jason showing off our meal :-)

This post linked to:
Full Plate Thursday, Frugal Food Thursdays, It's A Keeper Thursday
Party Mindie Style, Not Baaad Sundays

Un-stuffed Chicken Florentine: Recipe Swap

    I've been part of a group that has been doing recipe swaps for many months now.  Usually we have a set recipe that we make and swap.  To switch it up a bit this month we were assigned a blog and had to choose a recipe to make from that blog.  The blog I got to choose from is Tastetastic Voyage. 

     Lisa, the cook behind Tastetastic Voyage, and I have so much in common.  We are both teachers, we are very close in age, and while she currently lives in Pittsburgh I am from the great city of Pittsburgh.  I had a great time looking around her blog and finally decided on making a chicken recipe because I needed something different for dinner this week.

     The recipe I chose was artichoke stuffed chicken florentine  In the original recipe it is served over pasta with a cheesy sauce.  I served it with cheesy grits instead because I had a can of grits I needed to use up.  I had two immediate issues with this recipe.  The first was that the stuffing made way too much.  If using these amounts use 2 pounds of chicken, otherwise cut the stuffing ingredients in half.  The second issue was that my chicken breasts were too small so I couldn't get the stuffing inside of them.  Instead I just piled the stuffing on top of it and ended up loving the way they looked and tasted "un-stuffed."  The chicken was moist and the stuffing tasted wonderfully with a little bit of sauce on top.

Artichoke Stuffed Chicken Florentine  (adapted from Tastetastic Voyage)
For the chicken:
1 pound boneless, skinless chicken breasts, pounded flat
1/2 tsp. paprika
1/2 t. salt
1/2 t. black pepper
1/2 c. chicken broth

For the stuffing:
1 small onion, chopped
2 cloves garlic, minced
1 egg
1/4 c. Feta cheese, crumbled
1/4 c. Mozzarella cheese, shredded
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
1/2 cup panko bread crumbs

For the sauce:
1 T. butter
2 T. flour
1/4 c. low fat milk
1/4 cup grated Parmesan cheese
1/2 t. nutmeg
1 t. black pepper
1 t.parsley flakes

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray and set aside.

2.  Heat 1 tablespoon of olive oil in a skillet over medium high heat.  Add in the onion and saute for 5 minutes.  Add in the garlic and saute for an additional minute.  Remove from heat and transfer to a medium mixing bowl.

3.  Combine the onion mixture, egg, feta cheese, mozzarella cheese, artichokes, spinach, and bread crumbs.  Mix well. 

4.  Place about 1/3 cup of stuffing mixture on top of the flattened chicken.

5.  Place the chicken in the baking dish and sprinkle with paprika.  Pour the chicken broth over top of the chicken breasts.  Bake for 30-35 minutes or until the chicken is cooked all the way through.

6.  Meanwhile, in a sauce pan make a roux by melting the butter and stirring in the flour.  Slowly add in the milk and bring to a simmer.  Stir in the Parmesan cheese, nutmeg, black pepper, and parsley flakes.  Cook until it begins to simmer. 

7.  Put the chicken on a plate and pour a spoonful of sauce over top of each.

This post linked to:

What's Cooking Wednesdays, Cast Party Wednesday, Seasonal Inspiration

Jalapeno Popper Chicken

    I love jalapeno poppers and jalapeno popper dip so when I came across a recipe for jalapeno popper stuffed chicken I was instantly in love.  Combining my favorite meat (chicken) with jalapeno poppers sounded amazing.  I liked it even more when I found out it is baked and not fried.

    The recipe starts by making something similar to jalapeno popper dip.  It is then stuffed instead of the chicken breast and double breaded.  I love the double breading method because I didn't have to use toothpicks to seal the chicken, the stuffing stayed inside easily because of the breading.  It didn't even fall out during baking.  The chicken was awesome.  When I cut into it the cheesy jalapeno goodness just started oozing out.  The chicken was crispy and the addition of the spicy cheese inside was perfect.

Jalapeno Popper Chicken (adapted from A Taste of Home Cooking)
3 chicken breasts
4 oz. (1/3 less fat) cream cheese
1/2 shredded cheddar cheese
1 T. oil olive
3 jalapenos, chopped (seeds removed)
salt and pepper
1 1/2 c. breadcrumbs
1 t. garlic powder
1 t. cumin
1 egg

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.

2.  Heat oil in a small skillet over medium high heat.  Toss in the jalapenos and cook 5 minutes.  Remove from heat and stir in the cream cheese and cheddar cheese.  Mix until well combined.  Sprinkle in garlic powder and cumin and stir.

3.  Use a knife and cut 3/4 of the way into each chicken breast.  Spoon the cheese mixture into each pocket and flatten the mix so it is flush with the chicken breast. 

4.  In a shallow dish combine the breadcrumbs, salt, and pepper.  In another shallow dish beat the egg.  Dip the chicken into the breadcrumbs, then the egg, then the breadcrumbs again.  Place in the sprayed pan and drizzle with olive oil.

5.  Bake for 30 minutes or until a meat thermometer reads 170 degrees.  Remove and serve hot.

This post linked to:

Tuesdays at the Table,  Made from Scratch Tuesdays, Tempt my Tummy Tuesdays 

Sundae Scoop Sundays