Cheesy Chicken Pockets

This weekend I attempted something rather interesting in the kitchen.  I like to think it only became interesting because I didn't have the necessary supplies to make it a success but I'll be honest with you, it was an epic fail.  However, had I had toothpicks, instead of grille skewers, I am sure (and by sure, I mean, maybe) it would have been particularly edible.  Either way, my husband is gracious and ate it anyways. So here's the deal.  For a small family of 2-4 people you only need three chicken breasts, I know right? Conveniently, this happens to be how our chicken breasts come packaged.  When beginning to prep, it is best to only partially defrost the chicken, as it is easier to butterfly when it isn't completely floppy. Yes, that's a technical term.  Some of you are already confused.  No worries, I am not a chef, just a meager house wife trying her hand at the stove.  So here's a nifty photo tutorial to help you get the hang of it.

Ingredients:

• 3 chicken breasts, trimmed
• 1-2 cups GOOD white cheese (your choice, just not processed)
• Fresh Garlic
• Salt & Pepper
• Olive Oil
• Toothpicks

Procedure:

1. Now usually, the purpose of butterflying a chicken breast is for something more fancy like chicken cordon bleu, but for this rustic recipe, when you butterfly the chicken go ahead and cut the breast completely into two separate halves.  We are not keeping the standard butterfly form simply because its a lot of meat.
2. Then, as the pictures show, cover in saran wrap and procede to beat the heck out of the chicken with meat tenderizer/hammer/rolling pin.... etc.  Why you ask? To make the chicken malleable & tender.
3. Repeat these steps with remaining chicken halves.
4. Once all breast halves are trimmed and beaten, get out your cheese. Personally, I enjoy Gouda, Mozarella and Parmigiano-Reggiano (fancy parmesan).  Any cheese you would eat on it's own will do. Grate cheese if in block form.
5. Now - here's where it gets a little tricky.  Take a chicken halve.  Place 1-2 tablespoons of cheese in "center" of breast. Get your tooth picks ready (take some out of the box so you don't contaminate them all with raw chicken gunk).  Take the two farthest "corners" of the breast and tent them together (i.e. pin them together with a toothpick or two if necessary).   Now here, you will notice the cheese starting to spill out.  Shove it back in.  Continue to tent the rest of the chicken breast until the cheese is safely secure.  Season with salt & pepper and mount freshly-pressed garlic on top.  Spread garlic evenly on surface.
6. Repeat with remaining chicken breasts.
7. Coat non-stick pan with olive oil.  Turn on medium-high. Wait for pan to heat!
8. Place chicken pockets in pan and sear on all sides - granted this may be a little difficult with toothpicks sticking out every which way - but stick with me it's worth it! (No pun intended)
9. Reduce heat to medium-low to maintain tenderness of meat.
10. Once chicken has been cooking through for a little while, try to remove toothpicks.  If chicken falls open, re-insert toothpick.  If chicken maintains form remove all other toothpicks.  Do this with all breasts, so that chicken can cook evenly on all sides.
11. Once chicken is completely cooked (make sure there is NO pink) remove from pan, plate with your favorite side (mine happen to be rice pilaf and caesar salad) and viola! You have a new way to cook that same old chicken.

NOW. I know this may sound complicated, but really it isn't.  Most of the included details are common knowledge, but for those of you who are as inexperienced as I am, or rather, as mistake-prone, you need the little details to get you through without a small kitchen fire.

ENJOY!

Oh Giada, You're Just So Cute!

Today I had the pleasure of watching Giada De Laurentiis on our set of DVDs that we got for a gift recently.  I was "studying" for school and picking up a few new recipes at the same time. Haha.  Needless to say she is much more entertaining than my textbook, so I felt the need to share this yummy recipe.  Enjoy these yummy cheesy, rosemary encrusted bread sticks!


RANDALL SCALE
Grocery...................15 dollars
Skill Rating.............easy weasy
Serving Size...........2 dozen
Prep Time..............25 minutes

Ingredients

• 1/4 cup grated Parmesan Cheese
• 1/3 cup grated Gruyere Cheese
• 1 teaspoon chopped fresh rosemary leaves
• 1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
• Finely ground sea salt, optional

Prepare

1. Preheat the oven to 350 degrees F.
2. Optional: line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
3. In a food processor, grate the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside.
4. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with one dough strip at a time, coat each strip with the cheese mixture, pressing very gently.
5. Twist each cheese covered dough strip and place onto prepared baking sheets.
6. Sprinkle with the salt, if you wish.
7. Bake until the breadsticks are golden brown, about 10 to 15 minutes.
8. Transfer the warm breadsticks to a basket and serve.

YUMMY OPTIONAL ACCESSORY:

Dip in store bought or homemade marinara sauce for another layer of flavor.

Tacquitos, BAKED! Not fried.

Now, I cannot take credit for this fantastic recipe, nor vouch for it's tastiness.  But don't click out of this window so fast!  These crispy, warm tacquitos can be filled with chicken or beef and dipped in your choices of sour cream, guacamole, and salsa. Getting hungry yet?

RANDALL SCALE:
Grocery........................ under 10 bucks
Skill Rating.................. a sinch
Serving Size................. 2 people, but you can double everything.
Prep Time................... 30-45 minutes
    
Ingredients:

• 1 large chicken breast or 12 oz. roast beef cooked and shredded
• 1/2 cup finely shredded cheese (Costco has a good Mexican blend)
• 1 teaspoon Knorr Tomato w/chicken bouillon. This is a favorite spice blend that is highly favored with Mexican cooking. It is Knorr Caldo de Tomate, or Tomato Bouillon with Chicken Flavor. Powdered form prefered. There is a 35 oz. size at Walmart for around $5 or smaller bottles for around $3. This can be used in enchilada sauce, Mexican rice, chicken tacos etc...
• 1/2-1 teaspoon chili powder (you decide the spiciness)
• 1/4 teaspoon onion powder
• 1/2 small onion, diced, cooked
• 18 corn tortillas
• Oil spray

Prepare:
Chicken version:
Cook chicken as desired, then shred.
Beef version:
The beef that I used was canned from Costco. 12 oz. Roast Beef (brisket)

1. Add to meat: bouillon, cheese, onion and spices.
2. Put 6 tortillas on microsafe plate and cover with plastic wrap. Microwave at 100% for 1 minute.
3. Lightly spray a baking sheet.
4. Put 2 T. of meat filling (in a line) on one end of tortilla.
5. Lift edge of tortilla up over the filling. Press down and pull back, making a tight 'log.'
6. Roll all the way to the other edge and put seam side down on baking sheet.
7. Continue with other tortilla shells, repeating the process.
8. Lightly spray tops of tacquitos with oil spray.
9. Bake in 375 degree oven for 15-20 minutes.

*Best enjoyed served with salsa, guacamole, and sour cream.*

having a heart made to worship him

resolutions don't have to taste bad.

During the dreary month of January, I often find it difficult to come up with new recipes.  Bogged down with new resolutions, new classes, and cloudy skies, it's hard to be creative. But why despair?  One can eat healthily (if that's a word) and happily, with bright flavors with or without the cooperation of the weather. Drum roll please. The highly favored and famous 1905 salad, origin: The Columbia. It offers protein, tons of flavor, and healthy digestion!  What could be better, other than this simple fact: it stands alone! No entree necessary, it is the main course! Literally! Enjoy, but don't count on intimate conversation once consumed.

RANDALL SCALE

Grocery.............................$20.00

Skill Rating.......................easy peasy

Serving Size......................4-6 persons

Prep Time.........................20-30 minutes

Salad Ingredients

• ½ head iceberg lettuce (you can substitute spinach, romaine)
• 2 ripe tomatoes, cut in eighths (our family omits this, personal pref.)
• ½ cup Swiss cheese, cut in julienne strips
• ½ cup ham, cut in julienne strips (or turkey or shrimp)
• ¼ cup green Spanish olives, pitted
• 2 teaspoons grated Romano cheese

Salad Dressing Ingredients

• 1/8 cup white wine vinegar
• ½ cup of your best best extra extra virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1 teaspoon oregano
• 2 teaspoons lemon juice

Prepare:

1. Toss together all salad ingredients in a bowl, except Romano Cheese.
2. Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk.
3. Add olive oil, gradually beating to form an emulsion.
4. Stir in vinegar and lemon juice and season with salt and pepper.
5. Add dressing to salad and toss well.
6. Add Romano Cheese and toss one more time.

*Best enjoyed among friends who enjoy a stearn kick in the mouth*

last minute dinner reservations?

So, the other night I was a little low on grocery supplies. I peared into the empty refrigerator and found zuchini, garlic, and chives. In the pantry I found the all time staple of rice pilaf. What to do what to do? Then, it hit me. HOMEMADE CHINESE! So I quickly toasted the pilaf with extra butter and lemon juice like I've seen so many times with Asian Cuisine. Then I continued to cook the rice to the box's instructions. Then I pressed the garlic, diced the chives, and sliced the zuchini. I sauteed the veggies all together with lemon, water, and soy sauce dribbled about until the zuchs were nicely browned. Then I mixed it all about, heated it together, and topped each rice bowl off with two sweetly stolen fortune cookies from a previous actual asian cuisine encounter. Simple, off the cuff and quite successfully pulled off if I do say so myself. Enjoy this simple save and impress the fam for about 5 buckaroos!

It Warms The Soul.....

Oh where do I begin. This has become such a staple in my home during those "winter days" we have here in Florida. It is just so yummy and savory - not to mention filling. It is perfect topped with sharp cheddar, cilantro, tortilla chips, and a little sour cream if one prefers. Enjoy this recipe and enjoy the chilly breezes coming through the windows soon!

RANDALL SCALE:
Grocery.............. $15.00
Skill Rating........ medium, lots of stovetop involved!
Serving Size...... 2-4 people for days and days
Prepare Time... 1-2 hours (allow soup to heat though)

Ingredients: (I usually double this recipe, you will need a LARGE pot)

• 5-6 Boneless Skinless Chicken Breasts
• 28 oz. Tomato Puree - very important, not minced or diced
• 40 oz. College Inn Chicken Broth
• 1/2 lb. of frozen corn (guesstimate half a bag)
• 1 can regular black beans
• 1 generous bunch of cilantro (use 3 when I doubling the recipe)
• Minced Garlic (or fresh, just takes longer)
• Salt & Pepper
• Garlic Salt
• Sugar
• Optional Toppings:
• Shredded Cheddar (don't leave this out, please)
• Tortilla Chips
• Sour Cream
  

Prepare:

1. Cube chicken breasts and cook in olive oil coated pan.
2. Season with salt and pepper, garlic salt, and 4-5 heaping tablespoons of minced garlic.
3. Trim cilantro well, do not leave any stems. Mince.
4. In very, very large pot empty contents of tomato puree, broth, beans, and corn.
5. Add cooked chicken to pot and put on high on stove.
6. Taste. Add salt & pepper if desired. I usually add a teaspoon or two of sugar here.
7. Allow soup to come to boil.
8. Once soup comes to a rolling boil, add trimmed/minced cilantro. DO NOT FORGET THIS STEP!

*Best enjoyed while watching Elf, White Christmas, or
Christmas Story surrounded by family, friends,
open windows, and a fireplace lit to a dull roar.*