Stuffed Chicken Success

I have been traveling a good bit for work and wanted to try something new. I get bored with plain chicken, so I decided to try this recipe from PaleOMG — which I highly recommend.

Click HERE for the full recipe.

Ingredients
  • 4 chicken breasts, butterflied and pounded flat
  • 6-8 ounces of button mushrooms, roughly chopped
  • 5 strips of bacon
  • 4-5 cups fresh spinach
  • 2 garlic cloves, minced
  • salt and pepper, to taste

I, of course, was drawn into it because of the bacon, which makes everything taste better.

I pounded the chicken with my super fancy apparatus — a hammer. I put cellophane over the chicken before pounding.

photo 4

I cooked the bacon until it got nice and crunchy and chopped it up.

photo 3

Then sauteed the mushrooms and garlic in a little bit of the bacon grease.

photo 1

Added in the spinach and bacon — letting the spinach wilt.

photo 2

Then put the mixture into the butterflied and pounded chicken and secure with toothpicks. photo 1 copy  Baked in the oven for 20 minutes and sauteed some veggies while it was in the oven. I didn’t have enough squash or asparagus for two so I just made two separate veggies.

The final product. 🙂 photo 2 copy photo 3 copy

And we added a little two buck chuck from Trader Joes! 🙂  This recipe was SO easy and it only took about 40 minutes to make everything happen.

photo 4 copy

Fail to Plan, Plan to Fail – Meal Prep Madness

Normally Sundays are spent running errands, relaxing and watching movies. So why not watch your movies from the kitchen?

After two trips to the grocery store, we were ready to start our meal prepping for the week because if you fail to pain, you plan to fail — especially with this way of eating.

We kicked off our Whole30, Paleo prep with chopping all of the ingredients for our morning sweet potato hash — sweet potatoes, green peppers and onions. We may or may not have a few chopping injuries… luckily only blisters.

hash1

choppinggreenpeppersandhash

Bake the sweet potatoes in the oven and then combine with the sauteed veggies on the stove and add in whatever meat you prefer — we chose ground turkey this go round. Add eggs of your choice on top of the sweet potato hash. It is delicious in the morning (and lunch, too)!

hashwhole

While all of that was cooking, sauteing, etc… we started on our olive oil mayonnaise. Let’s face it, most of the condiments and dressings we love start with mayo. At least with this, we know where the ingredients are coming from.

Here is the recipe:

– 1 large egg

– 2 tbsp lemon juice

– 1/4 cup plus 1 cup light-tasting olive oil

-1/2 tsp dry mustard

– 1/2 tsp salt

Place the egg and lemon juice in a blender or food processor, cover, and allow to come to room temperature (30 minutes). Add 1/4 cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream. This should take about 2 – 3 minutes. Store covered in fridge. mayo

With the olive oil mayo as our base, we made a ranch dressing by adding lemon juice, paprika, salt and pepper and dry mustard. Below is our final product. 🙂ranch

This is probably one of my favorite new things… cauliflower mash. Boil the cauliflower, put into a food processor and add salt, pepper and original almond milk. A delicious substitute for carbs. calicali_blender

Final product: mash_final

We let our chicken marinate in an oil and balsamic vinegar, garlic, salt and pepper combo and cooked it while we worked on everything else. This chicken will be great to pair with our veggies and avocado throughout the week. chicken

All in all, our meal prep took about 4 hours, but by meal prepping you are done for the whole week with the exception of a few slight additions. fridge

Start with Moonshine, End with Quiche

Family dinner nights always make for a good time and great blog post.

After a long day of work, I got to my grandmother’s (Mema) house for “make your own quiche night.”

The first thing Mema says is “I made Tennessee Mountain Tea… with Moonshine! Let’s take jiggers!”  For those of you who don’t know what a jigger is, it’s a shot.

IMG_1313 IMG_1315

She pours her moonshine concoction and we all take shots to start our quiche crafting dinner party. You know it will be a good/long night when you start with moonshine. Gotta love the enthusiasm!

IMG_1316 IMG_1318

On to the quiche — glad I learned how to make this easy dish! We picked out our toppings, poked our pie crusts and sauteed our veggies.

IMG_1326 IMG_1323

We whipped up the half and half and eggs until it was thick (almost peaking) and poured it over our toppings.

IMG_1327 IMG_1333 IMG_1334

Topped with cheese, in the oven for 40 minutes at 375 and that’s it! Jiggle it after 40 minutes to see if its firm and you are good to go!

Final product below: I went with mushrooms, broccoli and ham. What is your favorite combination?

IMG_1335

Seared Scallop Success

My mom brought me some delicious scallops that she caught over the weekend. Thanks Mom!

I decided that it was time to venture into the seafood world with a seared scallop salad.

– avacado                      – apple

– pear                            – greens of your choice

– walnuts or almonds    – edamame

– seared scallops

The scallops were super easy and fast. Just patted them dry and threw some salt and pepper on them and cooked them with a little olive oil.

Next Top Chef

It’s about time that I redeem myself from the ironing burn and miscellaneous other horrible dinners I have made my friends endure over the past few years.

Tonight one of my best and most marketable friends came over for dinner. I’m on a healthy eating kick as my office is doing a Biggest Loser competition and I can’t stray from a competition.

For dinner: spaghetti squash, asparagus and salad.

20120531-203057.jpg

20120531-203110.jpg

Alli brought me these pretty flowers from her garden and I stuck them in this mason jar– I think they look perfect!

20120531-203213.jpg

20120531-203226.jpg

I am super proud of this meal and Alli even said it was marketable and kick ass! Mission accomplished!

I just put olive oil on the squash and cooked it on 350 for 45 minutes– talk about easy!

20120531-203353.jpg

20120531-203406.jpg

I’m making some progress! What is your favorite way to make spaghetti squash?

Egg Plant Party

A couple of my friends and I take turns cooking dinner every week.  This week it was my turn.  I needed to redeem myself, and I wanted to try something new.

The last time I had them over we ate stale Boca Burgers and gross steamed veggies with no flavor, so I went for the big guns, Eggplant Parmesan!

I didn’t have a recipe, of course, so I texted my Aunt Ginny.  I got a good laugh out of her response to my text:

Oh my cooking fails…  She did send me this awesome AND EASY recipe! I will include it at the end of the post.

Mema came to dinner and the first thing she announced said is:

“I USED TO THINK I WAS A PARTY ANIMAL, BUT I’M NOT SO SURE ANYMORE.”

What? Can this be so?  The woman who has danced on tables? Beat frat boys at beer pong? And taken/served tequila shots at tailgates!?  Is this the apocalypse?

She explains her long weekend of partying from Thursday to Sunday has just worn her out, and we reassured her that she is STILL the same party animal, and it’s OK at 85 to have a few days off 😉

Oh it was great to have her in the kitchen as I chopped and prepped the food.

My problem with cooking is time management. I feel like I should be getting better at this, but I’m just not.  We always sit around waiting for things to finish cooking. That was the case tonight.  I somehow forgot about the whole putting the eggplant in the oven BEFORE putting it in the dish thing.

The dish was super easy! It smelled so good as we were waiting for it to come out, and despite my cooking fails… it turned out amazing!

I definitely recommend this one 🙂  Here is the recipe for the Eggplant Parmesan.