8/19/18

Spinach and Ricotta Stuffed Chicken Breasts

Remember when I posted this yummy recipe about a week or so ago????



It was here if you don't remember - http://www.housewifebarbie.com/2018/08/spinach-and-ricotta-stuffed-chicken.html

I mentioned in that post that I though I had taken chicken breasts out to thaw but when I went to make dinner, I realized they were chicken tenders!  (The long, skinny cuts!)  So I improvised and coiled them into muffin tins and made them that way.  These are so good that we wanted them again tonight but this time I really DID take out chicken breasts to thaw... so I was able to make them how I intended too and I even managed to remember to take a couple photos.

They are done, out of the oven and I'm just waiting on my husband to finish working out before we eat but eh, I don't want to go to the kitchen and take another photo!  I do have an "ALMOST DONE" picture and they look pretty much the same so there's that. 





Spinach and Ricotta Stuffed Chicken Breasts

Fresh Garlic - about a tablespoon
Olive Oil
Garlic Salt - about 1teaspoon or more (taste test)
Onion Powder - 1/2 teaspoon maybe
Spinach - about 10 oz. (1 package)
Ricotta Cheese - about 1 cup
Salt and Pepper
Chicken Breasts (2-3-4 for this recipe's amount of spinach/cheese mixture - depends on how big the breasts are)
OPTIONAL:  Parmesan Cheese and a slice or two of bacon - cooked and crumbled


Pour some olive oil in your pan, heat to medium high and add garlic.  Cook for just a minute or so and add the spinach (partially frozen is fine or thawed or even fresh chopped) and add your seasonings.  Cook just a couple minutes until heated through and wilted.  Add the ricotta cheese, turn off the heat and stir until smooth and melted.  Taste test to see if you want to add more salt or garlic salt to your own preferences.


  • If you are using chicken breasts, you can either slice along one side, and carefully cut a 'pocket' into the breast, without cutting all the way through.  It will look like a pita pocket - only chicken.  If you happen to cut all the way through, don't sweat it.  Just pile the filling on the breast, top with the upper slice and no one will know or care.  
  • Another option is to lay the whole chicken breast flat, and carefully make slices down into the breast, about every 1/2 inch.  Do not cut all the way through though!  Spoon the spinach filling between each 'slice'.

Optional:  Sprinkle the tops with Parmesan if you wish.  Bake at 400 until your chicken is done (about 40 minutes for thick chicken breasts).





Tonight I used garlic (doubled), spinach, a dab of cream cheese, salt, pepper, onion powder and some bacon pieces.


Sliced - but not all the way through!  You are making little pockets.


Spoon a little filling in each.


Ready to go into the pre-heated oven!


Bake at 400 until your chicken is done; about 35-50 minutes depending on how thick your chicken breasts are.


Almost done!  I took this picture when I was checking on them; I gave them about 15 minutes more.














Homemade Ice Cream - No machine, no ice! EASY

Ready to go into the freezer to chill!

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. container heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze til firm.  Serve!



Sometimes I don't whip the cream first; I just put everything into a bowl and beat it together at once. So far this way has always turned out just as great as whipping the cream separate and folding in the rest.


 I usually use my KitchenAid but sometimes I just grab my little hand mixer. Here you can see it starting to thicken.

Smooth and yum!  Ready to go into a freezer safe container to freeze firm before serving.  This also scoops very well and doesn't get hard like regular homemade ice cream does.  The sweetened condensed milk keeps it soft enough to scoop.









FLAVOR IDEAS:
Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!






This one was Chocolate Mocha Almond version....

Freeze overnight and you get perfectly creamy, delicious ice cream!


More posts about ICE CREAM on An American Housewife:

Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)
Irish Cream Ice Cream - 4 recipes for 4 different versions and flavors!
Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)
Homemade Shamrock Shake like McDonalds






Some things you can use to make your homemade ice cream:

Borden Eagle Brand Low Fat Sweetened Condensed Milk (Pack of 3) 14 oz Cans
Borden Eagle Brand Sweetened Condensed Milk 4 pack of 14 oz. Cans
Rubbermaid 12-Piece New Premier Food Storage Container Set
Trader Joe's Dry Roasted & Unsalted Almonds, 16 Ounce
Wonderful Almonds, 7 Ounce
Lavazza Caffe Espresso Ground Coffee, Medium 8 oz
Ghirardelli Caramel Flavored Sauce
Caramel Extract, Natural Flavor Blend - 4 Ounce Bottle




           

8/16/18

Low Carb Version of Shrimp Scampi with Rice - Using 'Riced' Cauliflower

Re-post for 2018 from An American Housewife archives



Here is something I whipped up earlier this week for dinner and luckily I did snap a picture quickly on my phone of this one so I could put a picture on the website.

The only problem with putting a recipe here is that I don't actually use a recipe when I make Shrimp Scampi - I mean, it's just shrimp, garlic and butter with some parsley and a dash of Italian Seasoning!  I just throw stuff together. But I will type out a guesstimate and go from there.

Shrimp Scampi with Riced Cauliflower

1 lb shrimp, peeled and deveined
1 T olive oil
2 T fresh, minced or chopped garlic
1 stick butter (1/2 cup)
1 t dried italian seasoning
1 T parsley
1/2 head fresh cauliflower

Cut and clean the cauliflower.  Put large pieces or chunks of it into your food processor with the S blade and pulse until it's the size of rice.  Depending on the amount of cauliflower and the size of your processor you might want to do this in 2 or 3 batches.  Do not over mix.  Keep it rice sized.  Place into a microwave safe bowl and pop it into the microwave to cook about 4-5 minutes.
While the cauliflower is heating, in a pan on the stove, heat the olive oil; add the shrimp and garlic.  Cook for about 4-5 minutes until the shrimp turns from gray/white to pink.  Add the butter and seasonings.  Quickly stir over medium high heat until the butter is melted and the seasonings are mixed through.  By now your cauliflower should also be done.  Serve the shrimp scampi over the cauliflower.  










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8/9/18

Two Quiche Recipes: Bacon and Blue Cheese Quiche and Spinach, Bacon & Provolone Quiche




A long (long, long) time ago, I was on Spring Break from high school, traveling to southern California with my fiance' to see the school he had been accepted at after graduation (M.I.T. but not that MIT - this is the Musician's Institute of Technology in Hollywood, California) and it also happened to be my 18th birthday.  2,000 miles from home; my Aunt who we stayed with that week, surprised me with a little birthday gift; a recipe book binder.  Like a photo album, but with blank pockets to insert index cards with handwritten recipes.

I still have it... decades later.  And in that binder I have a piece of ripped up notebook paper, thin and see-thru with age, with an inked, handwritten recipe and the notation "1993" in the bottom corner.  It's been my go-to quiche recipe since then (it's a Seafood Quiche) but I adapt and change it based on whatever ingredients I want to use at teh time.  If you want to see the original post where I featured this recipe on An American Housewife it's this one, posted in 2007).

This time around I used some of my husbands favorite foods;  bacon and blue cheese.  This quiche is amazing. So. Amazing.  But only if you like blue cheese and bacon.  If you don't, then I'd suggest just using cheese you like, or substituting a few other ingredients.  As long as you have the eggs and cream, it's a winner no matter what you use for your flavor additions (well, within reason of course!).

Here is one thing I did different for this one;  we tend to generally eat lower-carb and one of the ways to eat quiche is to not use a crust at all.  I did have some remnants of a low carb pie crust leftover; not enough for a whole pie so I used them sprinkled/pressed on the bottom only of the pie tin.  (That recipe can be found by doing a search for low carb pie crust in the search box on the right hand side of the page).

(You can mix up the cheeses if you wish; I used a bit of 3 kinds this time)

Bacon and Blue Cheese Quiche

9" pie crust - store bought or homemade
1/2 cup crumbled blue cheese
1/4 c shredded cheddar cheese
1/4 c shredded or chopped fresh mozzarella cheese
3 slices bacon, cooked and crumbled (I used a good quality, thick sliced)
4 eggs - beaten
1  3/4 - 2 cups heavy whipping cream
1/2 t salt
pepper

Heat your oven to 425 degrees. Sprinkle the bacon and cheeses over your crust in a pie dish.  Beat the eggs, beat in the salt and pepper along with about 1 3/4 cups whipping cream.  If your pie tin is large enough you can use the full 2 cups.  Pour this over your other ingredients.  Bake 15 minutes at 425, then reduce the heat to 300.  Let it bake about 30-35 minutes more until the center is set, and it is golden brown on top.  Let it stand at room temperature at least 10 minutes to let it set up and make it easier to cut.  This can be refrigerated and served the next day too.





I though I'd throw in an  'action' shot of me beating eggs...  ha


Our favorite blue cheese.... with a little mozzarella and some cheddar for color too


Mmmm bacon.


Ready to bake!





If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon. - An American Housewife at Amazon





_______________________________________________




Here is the quiche I referenced above that I first posted back in 2007 - it's amazing and one I've made about once a year since.



Quiche


1 - 9" deep dish pie shell - bought or homemade
4 eggs
1 c half and half
1/2 c cottage cheese
1 cup cooked (microwaved) frozen spinach
1/2 c smoked provolone cheese (I used sliced, so I julienned it and then cross sliced for tiny squares)
6 small slices bacon, cooked and crumbled
1 T finely diced onion
1/2 c mozzarella cheese, shredded
salt
pepper

Prebake the pie shell for about 8 minutes in a 450 degree oven. In the meantime whisk the eggs and add the spinach, salt and pepper and cottage cheese. Pour this into the pie shell and turn the oven down to 350. Sprinkle the rest of the ingredients onto the egg mixture. Bake approximately 45-60 minutes until set in the center. Let the quiche set 10 minutes (at least) before slicing to allow it time to set up.












8/8/18

Cheesy Broccoli Stuffed Chicken Breasts



This one made low carb by using blanched almond flour to 'bread' the top and add a crunch


There are so many meals that I really don't 'feel like cooking' and as crazy as it sounds, any kind of stuffed chicken breast easily makes a great dinner for those nights.  I realize "I don't feel like cooking" translates to "going out to eat" "going through drive thru" or "eating a bowl of cereal" for dinner but those things just aren't us.  We don't eat out, we rarely eat fast food and although I'm sure I've eaten a bowl of cereal and called it 'dinner' before, it's not something I just ever do.  Heck, I rarely eat cereal for breakfast, why would I do it for dinner?

But a stuffed chicken breast?  Those things are so easy and other than preheating the oven and carrying your baking pan over to it and inserting it into the oven, that's all the work there really is. 

And the best thing?  Almost anything tastes good stuffed in a boneless, skinless chicken breast.

This time around it was a broccoli and cheese filling.  Make this one to your tastes, use what you have on hand or the cheeses you like, and make it low-carb by using almonds to 'bread' your chicken either chopped fine, almond meal or almond flour.  Use regular flour or panko crumbs if you wish. 


Cheesy Broccoli Stuffed Chicken Breasts

2-4 boneless, skinless chicken breasts (pound them a little flat if they are too thick)
1 cup broccoli - chopped in food processor, a Pampered Chef chopper or even with a knife
2 oz. cream cheese
1/2 c other cheeses of choice (cheddar is great with this)
Seasonings;  salt and pepper, along with some onion powder and maybe a little fresh garlic or a dash of garlic powder

I like to line my pans with foil for easy clean up.  Spray or grease your pan.
Mix your broccoli and cheeses
Add seasonings to taste
Divide up so about 2 heaping tablespoons per chicken breast
Roll up and secure with wood toothpicks
Place on baking sheet or pan
Cover with a heavy sprinkling of flour, panko crumbs or almond flour and season to your personal fav taste (either just salt and pepper or use a mixture of herbs/spices or even a store bought mix made for chicken dishes - or Mrs. Dash, etc.)

Bake in a preheated oven anything between 350-400 degrees (if you are baking something already at 375, for example, that's fine.)  Bake until golden and centers are done and juices are clear.  Usually about 30 minutes but it depends on the size and thickness of your chicken breasts.  Up to 50 minutes may be necessary.   Remove toothpicks before serving.







Mixing the broccoli with cheeses

If you have REALLY thicken chicken breasts like from Sam's Club or Costco, slice in half to make 2 from 1

Rolled up and ready to bake

Secure with a toothpick - pull out before serving

Use flour to dust if you want them to be dark golden brown








Related products available through Amazon:

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
4C Panko Bread Crumbs Plain, 8 oz


   






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