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Wednesday, October 31, 2012


Ingredients
4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Directions
Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

Let's Dish
I found this recipe in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living).  It's my new favorite cookbook.  I love it so much I subscribed to Everyday Food magazine.  This chicken is a perfect example of the kind of recipes that are featured in the Everyday Food cookbooks and magazine.  Quick, simple and delicious.  I almost always have the ingredients on hand for this recipe, which is great for the nights I haven't really planned anything for dinner and don't want to spend a lot of time figuring out what to cook.  It's not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over a side of rice.

Ingredients

  • 4 split chicken breasts, skin on
  • Kosher salt
  • freshly ground black pepper
  • 1 lemon sliced in wedges, 6-8 slices
  • 1/4 cup extra virgin olive oil
  • 9 cloves minced garlic- about 3 Tbs
  • 1/3 cup dry white wine
  • 1 Tbs grated lemon zest (2 lemons)
  •  2 Tbs freshly squeezed lemon juice
  • 1½ tsp dried oregano
  • 1 tsp minced fresh thyme leaves, plus 4 sprigs

Instructions

Preheat the oven to 425 degrees. First prepare the chicken breasts by rinsing them and drying with paper towel. On a cutting board using a boning knife, carefully remove the breast bone leaving the skin on and still attached to the breast. Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.
Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Using a brush lightly brush the chicken breasts skins with the oil mixture so it will brown and crisp during baking and then add the 4 sprigs of thyme on top the chicken breasts.
 Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Turn the oven to broil for 1-3 minutes and broil the dish if necessary to brown the skins on the breasts. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving.
Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service.
Recipe adapted from the Barefoot Contessa   http://www.barefootcontessa.com/
This is quick to make and cooks in your slow cooker all day . . . and it has a great spicy kick to it!
  • baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
  • (10 oz.) package frozen sweet corn
  • stalks celery, chopped
  • carrots, peeled and cut into chunks (1 cup)
  • onion, thickly sliced
  • cloves garlic, minced
  • (12.5 oz.) jar salsa
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chile powder
  • 1/2 teaspoon black pepper
  • skinless, boneless chicken breast, halved (about 1 lb.)
  • skinless, boneless chicken thighs (about 10.5 oz.)
  • 2 1/2 cups chicken broth
  • (6 inch) fresh corn tortillas, cut into strips
1. Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
2. Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
I topped it with cheese, avacado, and cilantro and it was awesome! :)
Chicken Rollatini Stuffed with Zucchini and Mozzarella
Gina's Weight Watcher RecipesServings: 8 

Ingredients: 
  • 1 tsp olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 cups (1 medium) zucchini, shredded
  • 1/4 cup + 2 tbsp Romano cheese (or parmesan)
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
Crunchy Pecan Chicken Tenders
slightly adapted from Southern Living Homestyle Cooking

1 cup Bisquick
1/2 cup finely chopped pecans
1 tsp paprika
1/2 tsp salt
1 tsp Creole seasoning
2 lbs chicken tenders
1/2 cup buttermilk
1/4 cup unsalted butter, melted

Preheat oven to 350.

Combine first 5 ingredients in a medium bowl; stir well.  Dip chicken in buttermilk, dredge in pecan mixture.  Place chicken in an ungreased 9x13-inch pan.  Drizzle butter over chicken.  Bake for 18-20 minutes or until chicken is done.

Tuesday, October 30, 2012

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Ingredients:
  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • seasoning salt
  • 6 slices bacon, cut in half 
  • 1/4 cup mustard
  • 1/3 cup honey
  • 2 tablespoons mayo
  • 1/2 tablespoon dried onion flakes
  • 1 tablespoon cooking oil
  • 1 cup sliced fresh mushrooms
  • 2 cups shredded Colby/Jack cheese
Directions: 

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to an 11x7 inch or 9x9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.

**When my mom makes this, she makes tops each individual chicken breast with sauce, bacon, mushrooms, and cheese so it looks pretty . . . I made mine "casserole style" and just spread out the sauce, bacon, mushrooms, and cheese all over the place (I'm lazy like that). Either way, it tastes the same! :) 

Serve with honey mustard sauce.
Recipe from Amy's Finer Things 

Honey Mustard Sauce Recipe

Ingredients:

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon dried onion flakes
  • 1/2 tablespoon lemon juice

Directions:

  1. Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.

makes 4 chicken breasts
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup honey
1/4 cup dijon mustard
1-2 tablespoons spicy mustard (I used Trader Joe’s Sweet + Hot)
salt & pepper

Heat a skillet on medium high heat and add olive oil. Pat chicken dry with a paper towel so it is very, very dry. Season with salt and pepper generously. Add chicken to skillet and brown on both sides, about 6-8 minutes each, depending on the thickness.
In a bowl, combine honey and both mustards. Whisk well.
Remove chicken and while it is still hot, brush on mustard.  Serve!

Nutella Pudding Icebox Cake

serves 9-12

Ingredients

  • 2/3 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 2 tbsp cornstarch
  • 6 1/2 oz Nutella (by weight) 
  • 2 tbsp Frangelico
  • 36 graham crackers

Method

  1. Line a 7” square cake pan with plastic wrap. Set aside. I know that it is an unusual size but they are quite popular in Japan as a two-piece pan that you can lift out the insert for making yokan. Besides, it fits 9 graham crackers perfectly in one layer. No kidding.
  2. Scald the milk, cream, and 1/4 cup of sugar in a small saucepan. In the mean time, whisk together egg yolks, 1/4 cup of sugar, and cornstarch in a large mixing bowl until smooth.
  3. Temper the eggs by pouring in a bit of the hot milk into the egg mixture while whisking. Keep adding milk to eggs and continue whisking until incorporated. Pour mixture back to saucepan.
  4. Cook over medium high heat and stir constantly with a silicone spatula or wooden spoon. When it starts to boil, the custard will thicken considerably. Keep stirring vigorously for another 15 seconds. Remove from heat.
  5. Empty the cooked custard into a large mixing bowl. Whisk in Nutella and Frangelico until smooth. You now have Nutella pudding! I dare you not to take a taste.
  6. To assemble icebox cake, line cake pan with a layer of graham cracker (9 cracker per layer) and top with 1/2 cup of pudding. Smooth pudding evenly using an offset spatula. Repeat with another layer of graham cracker and pudding three more times until you have 8 layers in total. The top layer should be Nutella pudding. Level with offset spatula. You may have a bit of pudding leftover. I don’t think you need me to tell you what to do.
  7. Wrap the pan with plastic wrap and chill in the fridge for 24 hours. During this time, the moisture from the pudding will soften the graham crackers until they take on a cakey texture. Don’t rush it! If you want very clean neat cuts, I would put it in the freezer for 3 hours until solid.
  8. To serve the cake, lift it out of the cake pan with the help of plastic wrap. Peel off the plastic wrap and transfer cake to serving plate. Cut with a knife dipped in hot water and divide into 9-12 pieces. If the cake had been frozen, let it stand at room temperature for about 30 minutes before serving.
Chicken Alfredo Roll-ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each
Recipe highly adapted from Artsyfartsymama.blogspot.com

The Best Garlic Alfredo Sauce


½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups
Recipe from Momma!

4  large boneless chicken breasts
 
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together:


2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper 



NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.



Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Ingredients:
  • 2 bone-in chicken thighs with skin (6 ounces each)
  • 2 chicken breasts with skin (6 ounces each)
  • all-purpose flour for dusting
  • salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin 0live oil
  • 3 large peeled garlic cloves
  • 3/4 cup Sauvignon Blanc
  • 3/4 cup chicken stock
  • 3 1-inch strips of lemon zest
  • 4 thyme springs
  • 2 teaspoons capers, drained
  • 2 bay leaves
Directions:
Preheat the oven to 350°F.  Season the chicken with salt and pepper and dust with flour.  In a large ovenproof skillet, melt the butter in the oil.  Add the chicken, skin side down, and cook over high heat, turning once, until browned (12 to 14 minutes).  Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
Add the garlic to the skillet and cook over low heat until softened, about 5 minutes.  Add the wine and boil over high heat until reduced by half, about 5 minutes.  Add the stock, lemon zest, thyme, capers and bay leaves and bring to a boil.  Return the chicken to the pan, skin side up.  Transfer the skillet to the oven, cover and braise for 30-35 minutes, until the meat is tender.
Remove chicken, then return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest before serving.
I like to serve this with a side of fingerling potatoes and haricots verts (french green beans).
Adapted from Food & Wine recipe “Zesty Braised Chicken”

Ingredients
  • Honey Mustard Marinade:
  • 1 c. Grey Poupon Dijon mustard
  • 1 c. honey
  • 1/2 c. mayonnaise
  • 1 tsp. lemon juice
  • Chicken:
  • 4 skinless, boneless chicken breast halves
  • 1 Tbsp. vegetable oil
  • 2 c. sliced mushrooms (10?12 mushrooms)
  • 2 Tbsp. butter
  • salt and pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 c. shredded Monterey Jack cheese
  • 1 c. shredded Cheddar cheese
  • 2 tsp. finely chopped fresh parsley
Instructions
  • Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
  • Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
  • Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
  • Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
  • Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
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4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil


Directions:

  • Preheat oven to 500°F and lightly grease a casserole dish.
  • In small sauté pan, sauté garlic with the oil until tender.
  • Remove from heat and stir in brown sugar.
  • Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  • Add salt and pepper to taste.
  • Bake uncovered for 15-30 minutes.

Read more at: http://www.food.com/recipe/easy-garlic-chicken-5478?oc=linkback

Ingredients

  • 1 1/3 cups rice-corn crispy cereal
  • 2 1/4 cups broken bagel chips or melba toast
  • 1 tablespoon canola oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup light mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's Note

Directions

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
Transfer to a platter and serve hot or at room temperature.
Serves: 4; Calories: 434; Total Fat: 17.5 grams; Saturated Fat: 3 grams; Protein: 42 grams; Total carbohydrates: 25 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 109 milligrams; Sodium:1549 milligrams

Cook's note:

We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
foodnetwork.com

Garlic Pesto Chicken with Tomato Cream Penne
This chicken was DIVINE!!!! It was so so good I really could have made myself sick if we would have had more left because I would have kept on chowing down!!
The pasta, it was ok. It lacked flavor. But I find whole wheat pasta always tastes more cardboardy. And instead of half and half, I used skim milk! So yeah that was probably part of the problem, cutting calories never gives the same great flavor. But I will add pesto to the sauce next time.
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.
Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)
Sauce:8 ounces of your choice of pasta (I used whole wheat penne)
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.


Browned Butter Pecan Pie

Ingredients:
1 9-inch unbaked pie shell
1/2 cup unsalted butter
1 cup light corn syrup
1 cup sugar (decrease to 3/4 cup for a little less sweetness)
3 large eggs, beaten
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla
Dash of salt
1 cup pecans, coarsely chopped
Browning the Butter:Heat butter in a small saucepan or skillet over low heat. It will take several minutes. (Please don’t substitute margarine for this delicate operation.) When the solids start to brown, it happens quickly. Be alert. It will smell indescribably fragrant and be a light caramel  color when ready. Remove from heat and allow to cool.
browned butter.jpg
Filling:
In separate bowl, combine corn syrup, sugar, eggs, lemon juice and vanilla in order listed. Thoroughly blend in cooled, browned butter.
Stir in coarsely chopped nuts. Pecan lovers may want to increase the amount. (If desired, save out a few whole pecans to decorate the top of the pie as shown below.)
Pour into unbaked pie shell and bake at 325 degrees F for 55-65 minutes. When done, filling may be somewhat softer in the middle but it should not be jiggly.
plain pecan pie whole.jpgAllow to cool before slicing so filling will set properly.
Decorating with Chocolate (optional):
Place 1/4 cup semi-sweet or bittersweet chocolate chips in a small zippered plastic bag. Microwave  on HIGH for 1 minute, 15 seconds or until melted. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in the design of your choice. If you want to squirt the leftover chocolate in your mouth, go ahead. It’s our secret.
storyboard pecan pie chocolate decor.jpg
P.S. I like to experiment on a paper plate before I start drizzling over the pie to make sure the size of the hole in my “decorating bag” is right.
DSC_6197.JPG

Prep time
Cook time
Total time
Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled
Author: 
Serves: 16 bite-size
Ingredients
  • 8 chicken tenders, flattened and cut in two
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 8 slices bacon, cut in half
Instructions
  1. Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
  2. Grill until bacon is brown and crispy on both sides.
Notes
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.   

salad-in-a-jar.com