Quesco Blanco and Jalapeno Stuffed Chicken Breasts

This afternoon it was 3:pm and I had no idea what was for dinner. Standing in front of my deep freeze I decided we had a lot of chicken breasts so I'd do something with them. I brought them into the house and soaked the package in warm water in the sink to thaw while I checked email and thought about what to do with them.

Inspecting my refrigerator I decided I wanted to use up some of the Queso Blanco cheese and after some more thought I decided to fashion a stuffed chicken breast out of one of my favorite foods; Jalapeno Poppers. The end result was a delicious dish I'm proud to share! Enjoy.


Queso Blanco & Jalapeno Stuffed Chicken Breasts


6 boneless, skinless chicken breasts, thawed
6 oz. cream cheese
6 oz. queso blanco cheese
3 small jalapeno's
1/3 c cooked, crumbled bacon or real bacon bits
Seasoned Bread Crumbs

Inbetween a piece of wax paper, plastic wrap or plastic baggy pound your chicken breasts to flatten. I simply use a rolling pin and it works great! In a food processor, chop the jalapeno's until they are finely chopped. I keep our jalapeno's in the freezer as we harvest them from our garden. I did a handful at a time, which is why the photo looks like there is more than 3. They were also frozen, hence; the ice on the sides.





Place the cream cheese in a microwavable bowl and soften 30-60 seconds depending on your microwave. Add the jalapeno puree' and the bacon bits. Slice the queso into 6 slices. Place a slice of queso blanco and 1/6 of the cream cheese mixture onto a chicken breast. Roll up tightly and secure with toothpicks. Finish all six and roll in fine, seasoned bread crumbs. (I make my own, but you can use store bought - Panko is good.)

Bake on oiled foil or a seasoned pampered chef baking stone for about an hour at 375 or until your chicken is done. Serve hot.

Mmmm Artichokes!

One of my all time favorite foods are artichokes. When they go on sale at the grocery store (which is $1.50 each around here) I get a couple and try to time the preparation of them when none of the kids are here so I don't have to share... LOL. My son doesn't care so much but my youngest daughter (11) adores them too!

Last night the kids were all busy with friends and I was all alone on a Saturday night. It was time for an early dinner and since it was just me I decided to have my artichokes.


Use a scissors to cut off the triangle shaped leaves because frankly? They hurt! The tips of the leaves are sharp and yes, they can puncture your thumb and draw blood! Cut off damaged dry leaves at the bottom, the tips of the triangles, and using a large knife you can sheer off the top of the artichoke too.

Some people only believe in steaming them... me? I go for 'quick' and 'easy' which for me is boiling. I place them in a pan of water that almost covers them, top it with the lid and put it on high. When it comes to a boil I turn the heat down a bit and let them simmer until they are soft. Usually I go do something else and come back to them after about 20-40 minutes when I remember them. *wink* At that point I drain them and lay them upside down on a towel to completely drain the leaves of excess water.

While they finish draining I melt 1/2 stick of real butter and add about 1/2 teaspoon of lemon juice to the butter. Pull off the leaves one by one and dip them into the melted butter, scraping the artichoke flesh off the bottom portion of the inside leaf. You don't bite the leaves, you don't chew them. You simply scrape the soft flesh from the base and place the leaf in a discard pile.

When you get to the center of the artichoke you've reached the best part. The heart. There will be a soft center with fine hairs all leaning towards the center. Using your finger or a spoon you can gently push around the edge of the center and pull it out. Do not eat this part as the little hairs are irritating. Discard the hairy center and the remaining heart is yours for the taking. Dipped in butter and finished off in about 4-5 full bites.

A Crumb Donut Imitation

While surfing the internet one night I found these. Now, I love my coffee in the mornings, but I can just imagine how amazing these might taste with it. Don't you think? I don't have pitted dates in my cupboard right now or I would make these. Instead, I'm adding it to my collection here so I can make these when I pick up some dates. I can almost taste them right now... Yum!


Tastes Like Hostess Crumb Donuts Cookies

1 cup raw almonds
1 cup very soft, pitted dates
1/2 cup finely shredded banana squash
1/2 cup shredded coconut
More shredded coconut for rolling
Splash olive oil
Vanilla
1-2 tbs nutmeg
Sea salt

Put almonds in food processor and process to very fine
pieces. Add dates, a little at a time. Add splash of olive
oil, a little salt and a little vanilla. The mixture will
look like very coarse meal at first, and then all of a
sudden it will come together in one big ball.

Take the big ball out of the food processor and, using
your hands, mix in the shredded squash, the nutmeg and the
shredded coconut until it is all mixed in. Taste and add
more coconut or nutmeg if desired.

Roll the mixture into small balls, and roll in shredded
coconut to cover. Place on a plate in a single layer and
chill in the freezer until firm. After they are firm, you
can put them in a container; they will keep for a very
long time in the freezer.

Review Time! This time a Rice Product

Just a heads up on a product that is both affordable and good! Rice-A-Roni's 'Nature's Way' Long Grain & Wild Rice is a keeper.

For about $1.20 a box it's in almost anyone's budget but it doesn't taste like it. It's full of flavor and has just right amount of spices.

Prepared as it says on the box, it's a great accompaniment to any fish - especially salmon. It's also great with any chicken dish. I like to serve both the rice side dish and steamed broccoli with lemon butter. They compliment each other and the dish being served.

Another 'cheater' meal I learned when I was about 12 years old is to take a box of long grain and wild rice and mix it with a can of mushroom soup and a can of water (yes, you use the seasoning packet that comes with it too). Place into a greased 13X9 pan and top with 4-6 boneless, skinless chicken breasts. Bake about 45-60 minutes. So easy and yet so good.

How to Make Toffee Coated Popcorn

Although I have never liked caramel popcorn (not even Cracker Jacks - I can't eat it - yuck.) I love 'toffee' coated popcorn. I used to make it about once a year but now it seems I'm making it about every month! I've made twice so far in September.

I like it heavily coated so I make sure to make a lot of the toffee and use barely enough popcorn. The more toffee the better!



Toffee Coated Popcorn

2 t canola oil
1 c white corn syrup
1 1/2 c brown sugar
1/2 c water
1 t salt
1 t vanilla extract
1-2 bags microwave popcorn

Combine the oil, syrup, sugar, water and salt in a saucepan over medium heat and cook and stir until it's thick and the color of a penny. If you have a thermometer you need to get it to 300 degrees. If you are like me and use the ice water method, you want a teaspoon of the mixture to be at 'hard crack stage' when dropped into a glass of ice water.

Cook the popcorn while the toffee is boiling so the popcorn is still warm when you coat it. At hard crack stage, remove the pan from the stove and add the vanilla. Immediately pour the candy over the popcorn, stirring to coat. At this point pour the popcorn out onto buttered foil or wax paper and let it cool a minutes. When it's cool, break it apart and place in large gallon sized zip lock baggies to store.

Yum!