BACON WRAPPED STUFFED CHICKEN BREAST

 

A bacon-wrapped stuffed chicken breast with roasting potatoes dish is a fast and easy supper that is guaranteed to impress any audience! This chicken is filled with a delicious mixture of three kinds of cheese, garlic, and herbs.

 

Cooking spray

 

4 boneless skinless chicken breasts

2 ounces cream cheese softened

1/4 cup shredded cheddar cheese

1/4 cup shredded mozzarella cheese

2 teaspoons finely chopped parsley

1/4 teaspoon garlic powder

salt and pepper to taste

8 slices bacon

1 pound small new potatoes halved

Optional garnish: chopped parsley

 

Oven to 450 degrees Fahrenheit. Coat a baking pan with foil and cooking spray. To make a deep pocket, cut a slit lengthwise across every chicken breast with a little knife.

Combine the cream cheese, cheddar, mozzarella, parsley, and garlic powder in a mixing bowl. Season with salt and pepper. Scoop the cheese mixture equally into each chicken chest pocket.   Sprinkle the top of each chicken breast with salt and pepper, then weave two pieces of bacon around each. Arrange the chicken breasts on the baking pan, followed by the potatoes. Sprinkle the potatoes with salt and pepper after spraying them with cooking spray.

Preheat the oven to 400°F and cook for 40 minutes. Broil for another 3-5 minutes, or until the bacon is browned and crispy.

Serve warm, garnished with chopped parsley.

One-Pot Garlic-Shrimp Pasta

 

Ignore the kerfuffle: this one-pot dish has everything: garlic, shrimp, veggies, and a generous amount of fresh basil. Clean - upClean-up is a snap after this nutritious supper, and it's also quick, taking just under 30 minutes. When you've mastered this evening meal, experiment by replacing zucchini for the summer squash and replacing the Brussels sprouts with broccoli or cauliflower.

 

5 cloves garlic, sliced

5 tablespoons extra-virgin olive oil, divided

12 cups water

8 ounces fusilli pasta

1 pound large peeled, deveined raw shrimp

3 cups halved Brussels sprouts

2 cups chopped summer squash

1 ½ cups trimmed regular green beans

1 cup frozen peas

¾ cup shredded Pecorino Romano cheese

½ teaspoon ground pepper

2 cups halved cherry tomatoes

¾ cup packed fresh basil leaves, torn

 

Sauté the garlic and 1 tablespoon oil in a large saucepan over medium-high heat, tossing periodically, for 2 to 3 minutes, just until the garlic begins to crackle. Raise the water to a boil over high heat. Add the pasta and simmer for 4 minutes, tossing once or twice. Simmer, stirring periodically, for 3 minutes with the shrimp and Brussels sprouts. Simmer for 3 minutes, stirring once or twice, with the squash, beans, and peas. Turn off the heat. Drain and set aside 1 cup of the cooking water.

 

Add the strained pasta mix back to the saucepan. Stir in the cheese, pepper, leftover cooking water, and the remaining 4 tablespoons of oil to coat. Distribute the mixture evenly among four shallow dishes; garnish with tomatoes and basil.

Calamari Rings

 

Calamari is one of the simplest and fastest appetizers to make.  The great news is that you don't have to go out to eat to have an absolutely wonderful calamari starter.

 

Ingredients

1 lb. calamari rings soaked in milk for 3 hours

1/2 cup all-purpose flour

1 1/2 teaspoon salt

2 teaspoons garlic powder

2 teaspoons dried parsley flakes

Lemon wedges

2 cups cooking oil

 

Directions

Mix the flour, salt, garlic powder, and parsley flakes in a mixing bowl. Set aside after thoroughly mixing. In a skillet or deep frying pot, heat the cooking oil. Calamari milk should be drained. Immerse the calamari rings in the flour mix one at a time. Make absolutely sure the calamari ring is well covered in the mix.

Deep-fried coated calamari rings for 2 minutes in heated oil, just until the calamari turns light brown. Using a skimmer or strainer, remove the calamari from the skillet or cooking pot. Allow the extra oil to drop. Place the fried calamari on a platter to serve. With lemon slices, serve.

Sausage and Rice

 

Sausage and Rice Recipe is a one-pot meal with succulent bell peppers and creamy, cheesy rice. It really is a terrific freezer dinner!

 

3 Tablespoons olive oil, separated

11 oz. sausage mild or hot

2 Tablespoons butter

½ cup yellow onion, diced

2 cloves garlic, minced

2 ½ cups chicken broth

1 ¼ cups white long grain rice, uncooked

1 small red bell pepper, sliced

1 small green bell pepper, sliced

10.75 oz. cream of chicken soup

½ cup sour cream

¾ cup milk

1 cup cheddar cheese, shredded

1 pinch red pepper flakes

 

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Sauté the sausage according to the package directions, slicing it into 12-inch thick slices. Set aside after removing from the saucepan.

Heat 2 tablespoons butter in a saucepan and add the chopped onions. Cook for 5 minutes, or until soft.

Sauté for another minute after adding the garlic.

 

Add 1 tablespoon olive oil and the chicken stock to the pan. Slide a silicone spatula down the bottom of the saucepan to lift the brown residue from the sausage, that will add flavor to the meal.

Raise the water to a boil, then add the rice. Return to a boil and cover closely.

Lower to a low heat and continue to cook for 10 minutes.

Close the lid and leave the bell peppers alone. This will cause starch to be released, making the rice stickier. Cook for 5-10 minutes more.

 

Turn off the heat and cover with a lid. Allow it to settle for 10 minutes. During this period, any rice remained on the bottom will release.

Switch to a low heat setting. Combine the cream of chicken soup, sour cream, milk, and cheese in a mixing bowl. To blend, stir everything together.

Combine the sausage and red pepper flakes in a mixing bowl. Cook, stirring constantly, until well heated. Take off the heat and dish!