Pesto, spinach, and goat cheese stuffed chicken and garlic asparagus recipe

I am working on growing an herb garden in our new house, but birds keep eating my herb sprouts. I put out a bird feeder, so hopefully that will deter them. Along with fresh cilantro and chives, I am really looking forward to fresh basil! I love making pesto and I enjoy eating it even more. This week I was craving some pesto goodness so I decided to pick some up and use it for a stuffed chicken recipe (and maybe a quiche recipe too).

I haven’t made stuffed chicken in a while, and it did not disappoint! This pesto and cheese and spinach stuffed chicken is a yummy and rich meal. Whoever said you can’t eat delicious food while still eating healthy doesn’t know what they are talking about! My husband was happy that it was grain-free and had goat cheese, and I was happy merely because it had pesto.  It may seem like too much work, but it’s all in the preparation. After you put it together, you can stick it in the oven and forget about it for a while!

I paired the chicken with a garlic asparagus side, recipe below as well.
stuffed chicken

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My new favorite: Chicken in tomato and basil cream sauce

We have been in kind of a food slump lately; nothing seems to sound very good and we needed a bit more variety. I needed to eat something new and different! I also didn’t want to be prepping and cooking food all evening when I want and need to spend more time with my baby and husband. I looked around on Pinterest (which makes me mostly just want to bake) and was inspired by a photo on The Big Oven. I wasn’t a fan of all the ingredients so I came up with my own version and used tomatoes instead of pimentos and left out a few ingredients. The result? DELICIOUSNESS. I’m making this chicken again, soon!

Ingredients:

  • Boneless, skinless chicken breasts (we used 5)
  • Fat of your choice for cooking chicken
  • 2 tsp Italian Seasoning, or to taste
  • 2 tsp garlic powder, or to taste
  • 2 cup heavy whipping cream
  • 1 can diced tomatoes (I used the kind with oregano and other herbs) or 1-2 cups diced fresh tomatoes
  • 1/3-1/2 cup fresh basil, diced
  • 1/2 cup grated Parmesan or asiago cheese

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A Family Recipe to Feed a Crowd

I’m going to let you in on a secret recipe today; a recipe from my husband’s Portuguese family. Having a hard time figuring out what dish to make or bring to your next event? Look no further; bring Portuguese Beans!

A big pot of these flavorful beans are easy to make and a big favorite around here. We make them for family gatherings, BBQ’s, and parties. If by chance you have any leftovers, they taste even better the next day for lunch or with some runny eggs for breakfast.

I like this recipe because it is very flavorful and has only a few ingredients. These beans go great with any meal, whether it be hamburgers and hotdogs, steak, chicken or eggs! I like to use beer in the recipe, but if you want to have a gluten-free pot, it is easy to substitute the beer for chicken broth and it will be just as tasty!

I’ve fed about 20 people with this recipe, when it is a side-dish. Technically it’s about 26 servings of beans or so. I cook it in my regular large sauce pot. It’s a pretty cheap dish as well. A huge can of beans costs about $5, bacon $2-5, tomato sauce $2-3, and everything else less than $1. So you can feed over 20 people for about $10.

Portuguese Beans for a Group:
Ingredients:
1 12oz pack of bacon or 8-10 slices of the thick cut kind, cut into small pieces
1 medium onion, diced
3 cloves garlic, minced
2 15oz cans of tomato sauce
1 bottle of beer
OR
2 cups chicken broth
1 huge can of pinto beans, rinsed (the #10 can size with 26 or so servings)

Directions:
In a large pot, crisp the diced bacon
Remove bacon from pot with slotted spoon and set aside
In bacon grease, cook onion and garlic until translucent
Add the tomato sauce, beer or broth, and the bacon into the pot
Simmer for 10 minutes
Add rinsed pinto beans and simmer for about 15-30 minutes
Add more liquid if necessary (keep about an inch or two of liquid above beans)

Enjoy!

Portuguese Beans

A bad picture of the beans; I always forget to take a picture because I’m too busy eating them and they are gone by the time I remember!

Spinach, Pepper, and Cheese Stuffed Chicken Breasts and Dessert

We had a pretty low-key Valentine’s Day; we ate a lovely dinner and splurged with homemade lava cakes and cookie dough ice cream. We exchanged some notes and treats and called it good.

I decided to experiment with pepper stuffed chicken breasts and I’m so glad I did! They tasted great even for leftovers. We paired the chicken with some asparagus grilled with butter, lemon juice, lemon pepper, and a little bit of garlic (my favorite).

Wish I had a better photo, but I was too hungry to try!

Spinach, Pepper, and Cheese Stuffed Chicken Breasts
I made about 5 servings, but ingredients can be easily altered to make more or less
Bake at 425 degrees

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12 Days Until Christmas: Grain-free Appetizers

I have two holiday celebrations before Christmas and everyone is to bring an appetizer. Since I am sure there will be plenty of indulgences, I am dedicated to bringing something healthy that is grain-free and sugar-free.

Here are a few finger foods/appetizers that I have either made with success, or I plan to give a try:

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