Posts Tagged cheese
I had an idea. Chicken, stuffed with this amazing pepper flavored white cheddar, maybe some bacon, and some kind of chicken broth and white wine based sauce. But then, I tried steaming some corn for my baby girl, and I burned my hand. Bags of ice later, I knew I couldn’t make dinner. Hubby took over, placating me with more ice and a glass of wine.
I woke up this morning to the sounds of silence. There were some birds chirping loud enough that I thought they might be doing something more than singing. My dog was beating to go outside with an urgent “Thwack! Thwack!” on the patio door. But otherwise, my house was silent. No crying baby. No “Mommy, I need juice.” Just silence.
My husband had been kind enough to let me have a weekend with some girlfriends and I was hosting. It was a wonderful weekend. Girlfriend therapy is the best therapy that money can buy because not only do you get to get your nails done, shop, and eat out, but you get solace as you discover your girlfriends experience the same challenges and stress in their own lives. So as I climbed out of bed to let the dog do his business, I started thinking about what to feed my sisters on this beautiful morning before we returned to our daily routines. In my house (I have said this many times before) Food Is Love. It comes with thought, consideration, and quantity.
April 11th is National Cheese Fondue Day here in the States. The Melting Pot announced that they will be giving away FREE Cheese Fondue as part of their celebration, but I thought I might celebrate early and make my version at home and then go see them on April 11, because that means I can afford the chocolate version!
Warning: I never promised this was a healthy meal. It was just very quick, pretty cheap, and quite filling, not to mention the YUM factor!
Read the rest of this entry »
Last night I had a craving for Quiche, but having never made one, I wasn’t sure if I had the correct ingredients or if it would be too difficult. As it turns out, it was super easy and delicious!
I started by seeking out Quiche recipes, specifically looking for individual Quiche. After reviewing about 6 recipes, I decided I was going to have to mix and match. Here’s what I came up with:
2 tbsp skim milk
2 tbsp shredded parmesan
handful of shredded cheddar
2/3 cup of chopped fresh spinach
2 slices bacon, cooked and chopped
1 small can of Pillsbury Crescent rolls
I simply forgot to add any herbs, but on retrospect, most of the recipes I reviewed suggested a little rosemary and thyme in addition to salt and pepper. Mine was great without, but I will try it next time.
I whisked the eggs, milk, and cheese together and then added the bacon and spinach. I sprayed a medium-sized muffin tin with canola oil spray and placed a cut out round of the crescent roll dough in the bottom of 4 of the cups. I ladled the egg mixture into each until completely filled. Then, I baked at 350 for 20 minutes. They puffed up beautifully (though they did fall a bit after I took them out). Golden and bubbly with cheese, I couldn’t wait to eat them. All the recipes had instructed to wait 10 minutes before releasing from the tins, so I tried to wait as long as I could. I used a very thin bamboo skewer to pull them away from the tin and they slid right out.
I burned my tongue because I didn’t wait long enough, but darn, they were so yummy! I can’t wait to make them again, in a bigger batch!
I had a busy day! Did you? Today I offer a simple mid-week meal that even kids love! It’s just called Chicken Pockets and it’s done in about 20 minutes. No kidding.
- 1 chicken breast per serving
- 1 package Pillsbury Crescent Rolls per every 2 servings (you could use the new Pillsbury pastry sheets, but I just haven’t tried those yet)
- Garlic pepper or you favorite seasoning
- A slice or 1/4 cup of your favorite cheese on hand per serving
- Dice, chop or Julienne veggies on hand that you love
- 2 tbsp olive oil
Pre heat oven to 375. Slice up the chicken into bite sized pieces. Sprinkle seasoning over the chicken and veggies. Brown chicken in olive oil over med high heat. Add veggies as chicken is about half way cooked through. When all is just cooked through, remove from heat.
On a greased cookie sheet, unroll the crescent roll dough. Separate the dough in half using the already scored line. You should have two long strips of dough, 2 crescent rolls wide. Working with the first strip, fill one side with the cooked chicken and veggies. Top with cheese. Fold the other side of the dough and seal by pressing the dough together. Repeat until you have a pocket for each serving. Bake for 11-13 mins. Remove from the oven when the pockets are golden brown. Let them cool slightly as the interior will be scorching hot. Make sure to slice into each pocket meant for kids and test it before serving.
Sometimes I serve with green beans if I don’t have veggies to put in the pocket.
Easy meal. Easy clean up. Meat, dairy, grain, and veggie….ok, it’s not perfect, but it hits the basic list and it’s better than a burger and fries. For a quick meal on a cold night, it hits the spot!