This recipe came about after the husband had requested I make stuffed chicken breast. Since it was his birthday (week), I wanted to make a special one for him, so I took his love for apples and the inspiration of a fellow foodie blogger, Running with Deviled Eggs, who mentioned she was making a similar dish, and created this Apple, Goat Cheese, & Rosemary Stuffed Chicken Breast. It came out just perfect, which I was very happy about since I used a technique new to me- rolling the chicken vs. cutting a slit down the middle to stuff it. The rolling method works well with any filling that is made of small components, so if you're gonna change up the ingredients, make sure to dice them!
I have once again been defeated in the "Words with Friends Challenge." This time Danielle R. from Watsonville, CA took over the lead with her final move. My loss is everyone's gain though. Danielle requested a recipe that uses chicken and zucchini since she had a lot of them on hand. I too find myself needing to use up fresh veggies so I wanted to create a dish that would be great to satisfy Danielle's request, as well as be versatile enough to use with other produce. Hence, the Chicken & Veggie Casserole. While I cannot take credit for this being a completely original recipe, my touches have been added to make it reduced in fat and easy for you to recreate using whichever veggies you prefer!
Does this recipe completely mimic the beer battered creations your favorite pub serves up? Not exactly, but it will give you a satisfying and much healthier alternative if you're in the mood for Fish n Chips! It took everything in my power not to heat up some oil in a skillet and fry these filets once I got the coating on them, but I'm glad I resisted. Oven frying the tilapia in its cornmeal crust still gave the nice crunch I enjoy when eating traditional fish n chips (and left my fingers a lot less greasy). The tartar sauce was the final touch, adding a robust flavor that tasted surprisingly delicious. I must have commented 5 times about how great it was to be able to make a fat free sauce that held such a similar quality to that of the mayo induced version. As a matter of fact, the only complaint about the meal was that there we ran low on tartar (No worries, I already doubled the measurements when writing out the recipe).
If it looks like salmon, feels like salmon, and tastes like salmon, it must be… Steelhead Trout! That’s right, there’s an imposter out there, but this variety of Rainbow Trout does a great job of living up to salmon standards. I first found out about Steelhead about 4 years ago when the clerk in the seafood department suggested I give it a try. I’m glad she turned me on to this new fillet, not just because it’s less expensive and sustainable, but also because it is less fatty. You can prepare the trout the same as you would any salmon dish, like this simple, yet flavorful Garlic & Lime Salmon Steelhead Trout.
Bold colors, bright tastes, and bursts of flavor make up this meal, which is enjoyed in our house about once a month. This meal embraces what Mediterranean cuisine is all about- fresh, healthy ingredients and grilling as the primary cooking method. The Greek Chicken Breast and Pita is delicious and makes for a beautiful presentation as well as a fun dish to eat since everyone gets to create their own!
This post's main intention is to share a beloved Drunkenly Sweet Ham Glaze recipe with you, but I feel guilty leaving anyone out there stranded that isn't well versed at preparing a ham (flashback of me a couple years ago). This is why I will give you my two cents on the hams of the world. Cooked or not cooked? That is the question.
I gotta say that getting a fully cooked (spiral) ham seems like the most logical and convenient thing to do. Let's face it, there ain't much YOU are actually doing to the flavor of the meat regardless if it comes cooked or not! That being said, here's my take on the options out there:
I'll start by saying that the USDA may not love my way of prepping a turkey for its roasting, but the method I use (and my mom uses, and her mom used, etc) dates back years before the government stepped in to tell us about "safe food handling." If you use common sense and are careful about how and where you handle the raw meat, you will be fine. So there was my disclaimer. Now onto the process of getting Tom ready for Thanksgiving...
Here’s another one for the crockpot. While I wouldn’t say that this meal is the most beautiful dish to come out of my kitchen, I can say that the outcome does a great job of mocking traditional Chicken & Dumplings at a fraction of the calories and effort. It provides you with that comfort food feel minus the post dinner remorse. What I especially like about this recipe is you don’t have to cook anything before you put it in the slowcooker- just toss in the ingredients and get on with your life.
Eggplant Parmesan- I love this traditional Italian dish but as with most savory dishes, there are many calories tucked away in between each layer. I've created a version that cuts down on the fat factor, but still carries the flavor. Mangia!