Monday, March 26, 2012

BACON WRAPPED CHICKEN WITH BLEU CHEESE AND PECANS

Bacon Wrapped Chicken with Bleu Cheese and Pecans
It’s another “reveal day” for the Secret Recipe Club. That means this decadent chicken dish is a recipe I got from my assigned blog, Lynsey Lou's. I can’t tell you how much time I spent reviewing all her tempting recipes, but I kept coming back to this one! Yesterday was the perfect day to enjoy this rewarding dish! Being members of the LDS Church (Mormon), we participate in a monthly 2 meal fast, known as “Fast Sunday”, so we were VERY much looking forward to this meal! It really hit the spot for my husband who absolutely loves bleu cheese, but for him it’s usually a topping for a bacon double burger, so this was a nice fancy change! I have a feeling he’ll be asking me to make this again soon. Thanks Lynsey!

BACON WRAPPED CHICKEN WITH BLEU CHEESE AND PECANS
4 Pieces boneless, skinless chicken breast
Salt and Pepper
1 Cup blue cheese crumbles
2 Scallions sliced on bias
4 Slices of bacon
1 Tablespoon EVOO
2 Tablespoons butter
2 Tablespoons all purpose flour
1 Cup chicken stock
1/2 Cup 1/2 &1/2 or Cream
2 Tablespoons grainy mustard (I used Dijon)


Heat oven to 375

Butterfly chicken by cutting across breast (not totally through).  Place chicken on parchment or wax paper and open breast up and top with another piece of wax or parchment paper.  Pound lightly between.  Pull paper away and salt and pepper chicken.
Cover seasoned chicken with bleu cheese, pecans and scallions.

Roll the chicken, wrap each roll with bacon and secure with toothpicks.  Season outside of rolls with salt and pepper.
Heat olive oil  in skillet, brown chicken evenly all over (5-6 min).

Transfer chicken to baking sheet and cook in oven 10 minutes** 

Melt butter in same pan, whisk in flour, cook 1 minute then add chicken stock.  Let thicken then stir in 1/2 & 1/2, mustard and salt and pepper. Pour sauce over chicken and serve.
**My chicken breasts must have been large because I had to bake mine closer to 20 minutes to get them thoroughly cooked. 

Tuesday, March 13, 2012

PEANUT GINGER CHICKEN & MY BLOG TURNS “2” TODAY!

Peanut Ginger Chicken
Wow! I’ve really been blogging for 2 years? I still remember the day I, on a whim, started this blog. My very first post was this Earthquake Cake. I have to say, I’ve learned a few things on blogging and photography since then, but still have a looonng way to go! You’d think I would have posted a dessert for a birthday post, and to be honest, I wanted to but it just didn’t happen. But, I’m not disappointed one bit to be posting this delicious chicken recipe that I got from The Sister's Cafe. The recipe also included a mango salsa that yes, I made, but somehow totally forgot to set out on the dinner table. Uggghh. Oh well, it was still super good without it.
Peanut Ginger Chicken
6 boneless, skinless chicken breasts or 3 lbs. of chicken tenders
1/2 C. boiling water
1/2 C. peanut butter
1/4 C. bottled chili sauce
3 Tbsp. soy sauce
2 Tbsp. olive oil
2 Tbsp. white or rice wine vinegar
1 Tbsp. fresh ground ginger or 1 tsp. dry ground (fresh is best!)
In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.
At dinner time, grill the chicken. Or, layer the chicken in a broiler-safe pan lined with tin foil, spooning the excess marinade over the chicken and put it 10-12 inches under the broiler set at 450 for 5-7 minutes on both sides for chicken tenders, and approx. 15 minutes per side for chicken breasts. Chicken is done when meat thermometer reads 175 F. to 180 F. The chicken should have slightly blackened edges.

Tuesday, March 6, 2012

Nutella Brownie Bites

Nutella Brownie Bites
 These are some of the simplest brownies ever! So if you are craving a baked good at 10 Pm, like I do quite often, these will be ready in no time (not necessarily a good thing!). If you love Nutella, you’ll love these fudgy little brownie bites. They are tasty all on their own, but I wanted to dress them up a bit to give my neighbor who had just adopted a baby boy. The blue sprinkles were for her and the pink sprinkles for my girlies.

NUTELLA BROWNIE BITES                  makes 20-24 mini bites

1/2 C. Nutella
1 Egg
5 Tbsp. A/P Flour

Heat the oven to 350 degrees. Spray mini muffin tin with baking spray. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into prepared muffin tins (about 3/4 full). Bake until a toothpick comes out with wet, gooey crumbs, about 7-8 minutes. Set on rack to cool completely. Serve immediately or cover and store at room temp. or up to 3 days.

Thursday, March 1, 2012

revisiting - CREAMY CHICKEN APPLE CHILI

Chicken Apple Chili
This is such a great recipe that I had to repost it with an updated picture. The previous picture was pretty much unappetizing. This one at least does it the justice it deserves!
Original Post: My family is putting together a recipe book of some of our favorite recipes, and this is definitely one of my favorite soups! The combination of chicken and apples in a chili may sound strange, but trust me, it's wonderful! I have made this with both chunks of chicken breast and with ground turkey and I like it both ways. It is an easy and hearty meal that's perfect for fall.

CREAMY CHICKEN APPLE CHILI
serves 8
(Printable Recipe)


1/4 C. extra virgin olive oil
2 lbs. chicken tend
ers, cut into ½” slices, or 1 lb. ground turkey
4 tsp. chili powder
2 tsp. ground cumin
Salt and pepper, to taste
2 McIntosh apples, cut into ½” cubes (other apple varieties work fine too)
1 onion, chopped
3 Tbsp. butter
¼ C. flour
2 C. chicken stock or broth
¾ C. milk
Two 15 ounce cans white beans, rinsed (Great Northern Beans)
1 – 2 C. shredded Monterey Jack cheese


Toasted tortillas or crusty bread, for serving
Chopped green onion, for serving

1. In large dutch oven, heat 2 Tbsp. olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes or until barely cooked through; transfer to a bowl. (OR you can mist 2 small chicken breasts with oil, season it with salt and pepper, then bake at 350 F for about 20 minutes, cool slightly, and chop or shred.)
2. In the same pot, heat the remaining 2 Tbsp. olive oil. Add the apples and onion (and spices if cooked chicken separately) and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for one minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer. You may need to add more milk and/or broth for consistency.  Ladle into bowls, then top with the cheese and green onion. Serve with the tortillas or crusty bread.



Technorati Tags: ,,,,