Stacey's Incredible Chicken

Stacey's Incredible Chicken

Fast and delicious-boneless, skinless chicken breasts topped with bacon, portabella mushrooms, onions, spinach and cheese. This recipe is a favorite of my niece Stacy!

Ingredients:

4 Skinless Chicken Breast
12 slices Bacon
4 Medium Portabella Mushrooms ( any other type)
1 Large White Onion
Sea Salt
1 Bundle of Fresh Spinach
4 cloves garlic
Shredded cheese

Directions:

Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside.
Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside.
Slice onion, garlic cloves, and portabella mushrooms.
Cook together in bacon drippings, on medium to high heat, until tender and caramel in color.
Remove and set aside in bowl.
In same skillet, arrange  cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast.
Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement.
Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color.
Remove lid.
Add shredded cheddar cheese for each chicken breast, replace lid until cheese is melted.
Remove from heat.

Crush remaining bacon strips and sprinkle on top of each breast.
Serve hot with a side salad or cold pasta/veggie dish.

This whole dish takes less than 30 minutes, is beautiful, and tastes incredible.

Terry's Antipasto Salad

Terry's Antipasto Salad!

When in the mood for something Italian to eat but different from the same old spaghetti and meatballs, try making an antipasto salad for a change of pace. This is traditionally an appetizer  but can definitely be used as a main course and makes a great dish for potluck dinners.

Ingredients

• 3 cups uncooked tricolor spiral pasta
• 4 ounces provolone cheese, cubed
• 4 ounces sliced pepperoni, quartered
• 4 ounces hard salami, cubed
• 1 medium green pepper, diced
• 2 celery ribs, chopped
• 1 small onion, chopped
• 1/2 cup cherry tomatoes, halved
• 1/3 cup olive oil
• 1/4 cup cider vinegar
• 1-1/2 teaspoons dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
• In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat. Yield: 10 servings.

 

Appetizer's - Jerk Turkey Baked Egg Rolls

 

Jerk Turkey Baked Egg Rolls

2 Green onions , finely chopped
3 oz 3 Pepper Colby Jack Cheese, shredded
1 slice  Jerk Turkey Breast, 1/4 inch thick slices, diced small

(Jerk Turkey is found in the deli section or use any other smoked turkey)
Nonstick cooking spray
15 Wonton wrapperss
1 cup Remoulade Cajun Mayonnaise, optional

 Directions

1. Preheat oven to 350° F.
2. In mixing bowl, combine the diced turkey, cheese and onions. Place a teaspoon of the turkey mixture in center of one wonton wrapper. Keep remaining wrappers covered with a damp paper towel until ready to use.
3. Fold sides of wonton wrapper toward center over filling and roll up tightly to seal. Fold ends over. Moisten ends lightly with water to seal. Repeat with remaining wontons.
4. Place egg rolls on baking sheet coated with cooking spray.
5. Spray tops of egg rolls with cooking spray. Bake until lightly browned, approximately 8-10 minutes.
6. Serve warm with  Remoulade Cajun Style Mayonnaise for dipping sauce.

Eat Tastefully!

Aunt Toni's Baked Pineapple

Aunt Toni's Baked  Pineapple

My Aunt Toni made this recipe for every family gathering when I was a girl growing up in Milford Delaware!  It was oh so delicious and always a BIG hit.  Below is my version of the recipe!  This is great served as a side dish or eaten as a dessert.Enjoy!  

 

 

1 (20 ounce) can crushed pineapple
4 eggs, beaten
1 cup sugar

8-10 pieces white bread
1/2 cup butter _chopped or broken into pieces
Pam Cooking Spray

Directions:

Mix the 1st four ingredients together in a bowl 

Break the bread into small squares and add to the pineapple mixture

Stir, being careful not the make the bread mushy

Spread evenly into a greased casserole pan

Dot with Butter 
Bake at 325°F for 30 - 45  minutes.

Delicious either hot or cold!

Eat Tastefully

Holiday Appetizers - Chipolte Chicken Stupped Peppers

Chipotle Chcken Stuffed Peppers


Ingredients:
2 oz Cream cheese
4 Jalapeño peppers , sliced in half, de-seeded, and stems removed
8 slices Boar's Head Fully Cooked Bacon
¼ cup Chipotle Gouda Cheese , diced finely
2 tbsp Chipotle Gouda Cheese , shredded
½ cup  Chicken Breast , sliced 1/8" thick, diced small
Nonstick cooking spray

Directions: 

1. Pre-heat oven to 375° F.
2. In large bowl, mix together cream cheese, diced Gouda and chicken.
3. On a clean flat work surface, stuff jalapeño peppers with cream cheese mixture.
4. Distribute the shredded Gouda evenly over the tops of stuffed jalapeño peppers.
5. Wrap a strip of Bacon around each jalapeño pepper.
6. Spray baking sheet with nonstick cooking spray and place jalapeños on baking sheet.
7. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.

Eat Tastefully!

Holiday Appetizers - Roast Beef, Arugula & Blue Cheese Toppers

Roast Beef, Arugula & Blue Cheese Toppers

12 TRISCUIT Rosemary & Olive Oil Crackers

12 baby arugula leaves

3 thin slices deli roast beef (about 2-1/2 oz.), quartered

1 Tbsp.  KRAFT Light ROKA Blue Cheese Dressing

3 grape or cherry tomatoes, quartered

TOP crackers with arugula and roast beef. Drizzle with dressing; top with tomatoes.
SERVE immediately.
Makes 4 Servings.  You can easily double or triple this recipe.

Eat Tastefully! 

Holiday Appetizers

Lisa's Mini Canape:

2 Tablespoons Italian Dressing
1/4 cup of Roasted Red Peppers
2 Cups Broccoli Florets (cut to bite size pieces)
1/4 cup Red Onion, chopped finely
2 Tablespoons of of Parsley, chopped
1 Package of  Garlic-and-Herb or white cheddar spreadable cheese 
(I use Boursin)
Mini Pitas or Round Crackers ( I use the Harris Teeter Round Snack Crackers)
Salt & Pepper to taste

In bowl, broccoli, chopped red onion, roasted red pepper and Italian dressing; set aside. 
Spread tops of crackers or pita with cheese.  Top pitas or crackers with broccoli mixture. Sprinkle with parsley.  Arrange on platter. and Eat Tastefully!