Stuffed Chicken...

Pepper & Cheese Stuffed Chicken

4 boneless, skinless Chicken Breast halves

1 7 ounce can of red Chipotle Chili Peppers

4 Tablespoons herb-flavored cheese spread (I use Parmesan w/Garlic & Herb)

2 eggs

seasoned bread crumbs

Heat oven to 375 degrees. Line a 13x9x2 inch baking sheet with aluminum foil; coat with nonstick cooking spray.

Insert sharp knife into thicker side of chicken breast creating a pocket in the center of the chicken.

FOR MILD HOTTNESS: Slice the chipotle chili in halve lengthwise, scrape all seeds. Place one chili inside each chicken breast.

FOR HATTON HOTTNESS: Slice the chipotle chili in halve lengthwise, scrape some seeds, leaving some seeds. Place two chili's inside each chicken breast.

On top of chili, spread one tablespoon of cheese spread.

In a small bowl beat eggs with a fork. Brush each side of each chicken breast with egg and top both sides with breadcrumbs. Spray chicken breast tops with nonstick spray.

Bake at 375 for about thirty minutes or until meat thermometer inserted in center registers 160 degrees.

**By the way, this recipe came from one of our dedicated readers, also our Mom (or Momma) so Thank You!!

London Broil

So first of all --no this meat has not been marinading for a week, but as previously told we are busy moms.  Plus I have been deeply engrossed in two books this past week so I am sorry that I have neglected you.  Thankfully my sister has made up for my inadequacies.  

Secondly, since I just fished bagging this recipe to marinade AGAIN for tomorrows dinner, I figured I better get on here and post it.  Needless to say EVERYONE loved it!!  Even my super picky son!!  That is a miracle in itself.  I came home from church today and was told by Nana that she had bought two flank steaks and they were in the fridge for me to marinade the same way.  I took that as a huge compliment. 

Flank steak is typically a very though meat but is also very inexpensive and goes on really great sales.  This recipe is perfect for this meat!!  It was super flavorful and tender!!  The ingredients are easy to keep on hand so you won't ever have to pass by a great sale on flank steak again because you don't have a recipe for it.

Marinading (learning how to taste yummy) and then two of the plated 

London Broil with one piece sliced off.

London Broil

Ingredients

• 3 cloves (or 2 tablespoons) garlic, minced
• 1/2 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons ketchup
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 (2 pound) flank steak or round steak

Directions

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper.  Score meat about two inches apart on both sides.  Place meat and marinade in a large resealable plastic bag.  Refrigerate 8 hours, or overnight.  (I have marinaded mine for 24 hours both times)
2. Preheat oven to broil.  (Or see alternate BBQ directions below)
3. Spray broil pay with non-stick cooking spray.  Place steak on the broiling pan, and discard marinade.  Cook for 10 +/- minutes per side, depending on the thickness.  Do not overcook as it is better on the rare side.  (And I normally am even a well-done girl and this was even true for me)
4. Slice across the grain and serve.  (goes great with red potatoes :)

for the BBQ grill (I have not cooked it this way but this was the original recipe)

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper.  Score meat about two inches apart on both sides.  Place meat and marinade in a large resealable plastic bag.  Refrigerate 8 hours, or overnight.  (I have marinaded mine for 24 hours both times)
   
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate.  Place steak on the grill, and discard marinade.  Cook for 5-8 minutes per side, depending on the thickness.  Do not overcook as it is better on the rare side.
4. Slice across the grain and serve.  (goes great with red potatoes :)
   

HERB-CRUSTED PORK TENDERLOIN

HERB-CRUSTED PORK TENDERLOIN

1 (4 pound) boneless pork loin
1 tbsp. salt
2 tbsp. olive oil
2 tsp. store bought pre-minced garlic
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried rosemary

-Preheat oven to 350*F
-Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all the meat. Or if you are like me and don't like to touch the meat, then use a spatula and spread into the pork.
-Cook pork in middle rack in oven for one and a half to two hours (1 hour 45 min. in my oven).
-Test for doneness using a meat thermometer. When the internal temp. reaches 155 degrees F, remove from oven. Or when there is NO pink in the meat, remove from oven.
- Allow to sit for about 15 minutes, as it will continue to cook while it rests.

I also served gravy over the top of my tenderloin. I just used one of those gravy packets. It made it DELICIOUS!

I made this dinner and it is definitely a favorite!! It was absolutely delicious!! It does have a long cook time, but it's one of those -put it in the oven and forget it- dinners!! Everybody loved it, and it was super tasty! We had never even made pork tenderloin before, but it is a favorite now! I hope your family enjoys this as much as mine did!!

Pesto Chicken

So, here is a tasty and simple favorite in our house... Enjoy!

Pesto Chicken

Need:
4 Boneless Skinless Chicken Breasts
1 Jar (Classico 10 oz.) Traditional Basil Pesto
2 cups preshredded Mozzarella Cheese
2 Plum Tomatoes cut in chunks

To Make:
Preheat oven to 400 degrees.
Defrost Chicken Breasts (if frozen).
Place Chicken Breasts in large bowl.
Puncture chicken breasts with fork 2-3 times each piece.
Spread Basil Pesto over chicken, rub with spoon generously all over chicken.
Typically, for 4 pieces of chicken I would use half the jar.
If time allows let chicken marinate in basil pesto for 15-20 minutes.
Cover cookie sheet with foil.
Place chicken breasts on cookie sheet (spoon extra basil pesto back onto chicken)
Bake for 20-22 minutes.
Remove and layer generously with mozzarella cheese and tomatoes.
Bake for additional 4-6 minutes.
Enjoy! Serves: 4

Honey Mustard Chicken

Honey Mustard Chicken

Ingredients

• 6 boneless, skinless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F 
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 baking dish.  In a small bowl, combine honey, mustard, basil, paprika, and parsley.  Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
3. Bake in the preheated over for 30 minutes.  Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture.  Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.  

Okay so this is the first dish that everyone eating didn't love.  My husband didn't really like it.  But he is not really a big fan of mustard.  Taylor and Jayden loved it and ate it up.  I hardly tried it by the time I was done with my salad, but did like it.  However, I did think that the mustard was a little overpowering and you didn't get enough of the honey flavor.  So for now a good recipe when the hubby isn't home (and we all need those recipes too-otherwise we would get tired of corndogs).  But the next time I make it I will tweak it a bit (as I enjoy doing) and may get back to you with an improved version.  Don't let that scare you away though, it is still a good recipe to begin with as long as you like mustard (which Dustin doesn't).