A “Creamy Italian” twist on a summer standard

When summer hits, Matt and I are notorious for the cold salads, as you could tell with my last post about potato salad.

But our main summer salad? Macaroni salad.

We never make it the same way twice, always just grabbing for whatever is on hand in the fridge to try and utilize our food in different ways. Sometimes it’s as simple as onion and celery, other times I toss in some pepper with the onion and maybe some artichoke, and sometimes I pull out some of our frozen veggies and toss a little broccoli and peas in.

This week I felt compelled to make an Italian-style salad with pepperoni, genoa salami, red pepper, and fresh mozzarella. Now normally I would add Italian dressing to the mix, but if you’re like me, this salad is always subject to all the ingredients (minus the pasta) dropping to the bottom of the bowl. And the more you mix, the more it goes.

But not this time. I was determined to incorporate Italian flavors from the dressing and create a cohesive dish. And it hit me: Creamy Italian Dressing! When I make a mayo-based macaroni salad the ingredients never fall to the bottom. Instead, the mayo acts as a cohesive and creates the perfect blend ratio of pasta to its edible accoutrements.

And I must say, it was a success! To add a little more zip, you can always whisk in a little bit of the regular Italian dressing. Trust me, the Creamy Italian will still do its thing. More importantly, before you serve, always make sure to add just a little dollop more of the Creamy Italian Dressing. When sitting in the fridge, the pasta has a tendency to sop up a lot of the liquid, so that little dollop rejuvenates the dish a little bit.

As always, enjoy!

– Jenny V


 

 

Jenn’s Creamy Italian Macaroni Salad

1 box rotini pasta, cooked and drained

1/4 – 1/2 cup pepperoni, diced

1/4 – 1/2 cup genoa salami, diced

1/2 container fresh mozzarella, quartered

1/2 red bell pepper, diced

1/4 cup vidalia onion, diced

1/2 cup Creamy Italian Dressing

1/4 cup Italian Dressing

Italian Seasoning

 

Directions:

1) In a large bowl, add pasta, pepperoni, salami, mozzarella, red pepper, and onion. Mix.

2) In a 2-cup measuring cup, add Creamy Italian and Italian dressing. Whisk together until smooth.

3) Add dressing over pasta and mix thoroughly. Sprinkle Italian Seasoning over mixture, just a few taps, and mix.

4) Cover and refrigerate minimum 4 hours to overnight before serving.

Giving potato salad a face-lift

When I think about making potato salad, it tends to make me break out in a sweat. Because while the finished product looks easy enough, just the notion that the potato needs to be perfectly cooked enough where a fork can go through it, but not crumble….is daunting. But Matt had faith in me this week as he played a double on Monday and left a request for potato salad on my plate. And I was not about to let him down in the slightest.

To make potato salad, red potatoes are truly the best one. They’re durable and you can pretty much leave the skin on them when you cut them into bite-sized pieces. Just make sure each potato is washed thoroughly and that any eyes or bad spots are removed. And especially since we needed to move the last of our red potatoes, it was a win-win.

Place your bite-sized pieces into a pot of cold water on high heat and let it come up to a boil. To check if they’re cooked through, try to locate the largest piece and stick a fork in it. If the fork goes through with ease, then they’re done. And if you’re nervous like me, after you check the potato, turn off the heat and let the potatoes sit in the hot water for a minute or two. Trust me, they’re still cooking when you do this.

Since our fridge was a little more barren of the essentials to make potato salad, I learned to get creative. This is quite typical in our home when making a multi-layered type salad. (Seriously, watch me make a garden salad or macaroni salad and you’ll understand.) I kinda think of it like a “hodge podge” dish, so to speak.

Because instead of yellow onions, I used the remainder of green onions that we had from our last shopping trip. Celery was replaced by fennel stalks. And for a little pop of color, some diced red bell pepper.

The only thing I think it’s missing? Hard-boiled egg. I may need to attempt this version sooner rather than later.

If you’re willing to get over your fears, it’s amazing what you can accomplish in the kitchen. Matt believes I don’t give myself enough credit. And with this potato salad recipe, I’m sort of inclined to believe him.

Enjoy!

~ Jenny V


 

  

Jenn’s “Hodge Podge” Potato Salad

6-7 medium red potatoes, cubed

1 1/2 cups mayonnaise

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 tablespoon honey dijon mustard

1 teaspoon salt

1/4 tablespoon pepper

2 fennel stalks, diced (you want about a cup)

1/2 diced red bell pepper

1/4 – 1/2 cup green onion, chopped

Paprika, if desired

 

Directions:

1) Place cubed potatoes in 3-quart pan in cold water. Cover and heat to boiling. Allow potatoes to continue cooking in boiling water until larger pieces of potato are soft enough to let a fork go through. Turn off heat and allow to sit in water another 1-2 minutes before draining thoroughly and placing in large bowl.

2) Mix mayonnaise, vinegar, mustards, salt, and pepper in a large measuring cup or bowl. Whisk until smooth.

3) Add fennel, green onion, and pepper to potato mixture. Add dressing and stir thoroughly to cover. Add sprinkle of paprika and continue mixing. Cover and refrigerate for 4 hours to overnight before serving.

 

Going “Swiss” on a classic….

If there’s one thing Matt knows about me, it’s that I have a love for certain foods.

Pickles, Fried Chicken, Sushi, Mashed Potatoes, Cauliflower, a nice rare Steak, Fresh Berries, and most importantly…..Macaroni & Cheese.

I know, not all my options are exactly healthy, per se, but I love my comfort foods just the same. There’s a decadence in them that I only indulge in when I am in need. (i.e., womanly issues, long day at work, etc.) I’m not one to reach for mountains of chocolate. I’m more the one to reach for a nice heaping bowl of mashed potatoes or homemade mac….and sometimes the occasional delivery of sushi.

But Macaroni & Cheese can occasionally get boring, so playing with the flavor combinations are quite fun when you get the chance.

For Valentine’s Day, Matt and I are not big on going out and spending an exorbitant amount of money on a meal we can make at home. No. In fact, we prefer to cook that decadent meal in the comfort of our home.

I had been toying around with the idea of a Bacon & Swiss Mac & Cheese for a while now. While I’m not a fan of cold Swiss (like my husband with a roast beef sandwich), melting it has yielded some tasty meals, namely Chicken Cordon Bleu. So why not to Macaroni & Cheese as well?

Adding the shredded Swiss to the roux and milk mixture proved to be a delicious change: the bite of Swiss was tempered with grated Parmesan cheese and the saltiness of the bacon. The combination provided decadent flavors to a rather inexpensive meal. (And Swiss is a nice alternative to Gruyere, which can run you about $30/lb….indulge only when it will make or break the dish!)

Sometimes our favorites need a little bit of a facelift….and the result can be quite delicious!

Enjoy!

~ Jenny V


 

baconswissmaccheese

Jenn’s Bacon Swiss Macaroni & Cheese

1 box elbow macaroni

1 package shredded Swiss cheese

1/4 – 1/2 cup grated parmesan cheese

2 1/2 – 3 cups milk

2 Tablespoons butter

1 – 2 Tablespoons flour

1/2 package bacon, cooked until crispy and chopped into bits

1/2 cup panko bread crumbs

1/8 block Velveeta, cubed

Salt

Pepper

Directions:

1) Prepare pasta to “al dente”. Drain well and place in large glass baking dish. Sprinkle almost all bacon over the pasta and save a little bit for topping, probably around 1-2 Tablespoons.

2) Pre-heat oven to 350 degrees. In saucepan on medium heat, combine butter and flour to create a roux, then gradually add in milk. When milk starts to thicken, add in Swiss , Parmesan, and Velveeta, stirring until cheese has melted. Add in salt and pepper to taste. Once at desired flavor, remove from heat. (**Save a little bit of Swiss and Parmesan for topping**)

3) Pour sauce mixture over macaroni & bacon, mixing thoroughly until sauce coats all pasta. Sprinkle remaining cheese, bacon, and bread crumbs over the top, then bake in oven for 30-40 minutes. Remove and serve.

For the love….

In honor of Valentine’s Day (which is now over and will be replaced with half-price off candy day), I would love to talk about little bit about that amorous holiday….and food, starting with a quote from a chef that Matt and I love watching.

It was Jacques Pepin who said it best:

I would advise people to cook for the right reason: for love.

Pepin truly grasped that cooking was more than just about the necessity to feed ourselves. There’s a passion to be discovered, the way certain ingredients meld with other ingredients, the mathematical equation of a great meal, and most important: being able to share that with someone special. (Even if that special person is yourself.)

Matt and I share many great meals, even with our friends and family. I know not everyone appreciates that we are prone to taking pictures of our food, but it’s my style, it’s who I am. I take pictures of our creations (sometimes the creations of others that look just as amazing), and love the feedback! What’s even funnier is that Matt knows I love to do this and is the one to encourage the picture-taking before I forget to, especially when he has taken that first bite and I’m still making mine look perfect. (Sorry, force of habit to add that little dash of parsley, basil, parmesan, etc. to give it that “pop” factor.)

And the meals are not always perfect, but in the end we can always pull something fun together. I absolutely adore the way he pushes for simple meals with few ingredients and I want to add just one more thing that absolutely complements the dish. Sometimes I get my way and sometimes not so much. (With great passion in the kitchen, it can lead to an argument or two on who is leading this meal prep.)

But the love is there….and it’s especially in the leftovers.

Because when I get to bring last night’s meal to work and eat that for lunch, I’m still tasting the love behind it all. Whether it be as simple as grilled chicken with a salad or a more complicated Zuppa di Pesce, I know that my husband wanted to make sure that I had the most delicious lunch for the next day. (In fact, he even asks me to call him at lunch just to tell him how much I enjoyed my meal…and as a nice reminder that later on that day we are going to get to make another great meal.)

I have been filling my time with that love, so I have plenty of new dishes and stories to share with you readers.

So stay tuned and as always….enjoy!

And to all of you….I hope you had a wonderful Valentine’s Day, whether it be with your spouse, just you, with friends, and anything in between. While I encourage you to share love all year round, a holiday dedicated to love can’t be that bad either.

~ Jenny V

The greatest honey love of all….

A while ago I had posted about curry powder, which leads me right back to the recipe that required it first: honey chicken.

A few well-known facts about my honey chicken recipe:

It’s super easy to make. (I mean it. If you can master that curry powder recipe, then this will be a breeze, especially since the curry powder is a key ingredient in this dish. And if you need a refresher on the curry powder, then just click here.)

You need to be attentive to this dish. (Once you see the picture, you’ll understand why. You want that golden color with just a hint of browning when you bake it, so a lot of love and care goes into this meal. But again, it is easy so no worries. And when I mean easy, I mean super easy.)

My husband goes crazy for this dish every time I make it. (It’s one of the few leftovers he’ll eat over and over again….and if you know Matt, he’s not a big leftovers kind of person.)

And the sauce that is created while baking? Yummy is an understatement. It’s gooey and buttery and sweet with a hint of salt. Trust me on this, if made right the outside looks sticky and sweet, but that salty savory bite is worth it. Also, the yummy factor applies when you add a side of mashed potatoes or possibly egg noodles too. (You need a carb or starchy side because honey chicken is a great “stick to your bones” type of dish.)

I love the way sweet ingredients can lend themselves to savory dishes….be adventurous and give them a try!

And yes, enjoy!

~Jenny V


  

   
Jenn’s Honey Chicken

1 package of chicken thighs, bone-in, fat slightly trimmed (if you’d prefer)

1 stick unsalted butter, melted

1/2 cup honey

1 teaspoon curry powder (refer to my Curry Powder recipe)

1 teaspoon salt

1/4 cup yellow mustard

Directions:

1) Pre-heat oven to 350 degrees.

2) In large baking dish, place chicken thighs, skin side up.

3) In large measuring cup or small bowl, combine remaining ingredients and whisk until mixed, then pour mixture over chicken evenly. Make sure to coat each piece.

4) Bake for 75-90 minutes, basting thighs in mixture every 15 minutes. When skin looks golden and starts to take on a deep brown color on most of the pieces, remove and serve.

 

Something “doesn’t” smell fishy around here….

When it comes to tuna fish, I kinda have this awesome recipe in my arsenal.

It took years to perfect, years of trying various flavor combinations and different ingredients to try and counteract the fishy smell….but I have it….and it is glorious (and simple)….because tuna fish is glorious (and simply delicious). Or at least Matt seems to think so. I mean, he is the tuna fish connoisseur.

It started when we started dating.

I consider this one of the first meals I remember having with Matt. (He’ll, of course, regale you with the steak sandwich and roasted potatoes story….or the homemade roasted garlic mashed potatoes and how I scarfed them down like I was going to the electric chair….but this one resonates with me still.) With whatever ingredients were available to make it, we would make tuna fish sandwiches accompanied by either fries or potato chips. The simplest of meals do tend to make for some of the best dishes, in my opinion.

Eventually, instead of adding vinegar to the tuna and mayo, lemon juice made an appearance and not only counteracted the smell and provided that acidity that I so desperately crave with creamy mayonnaise, but removed the fishy flavor as well. (Also, tuna and lemon? They really pair well, hot or cold.) Salt and pepper replaced by copious amounts of dill….which is a revelation in itself. I’m serious here, dill is the answer. I can’t begin to explain why, but you’ll understand when you add it. And instead of plain bread crumbs (if you’re gluten free, these can be omitted), lemon pepper panko bread crumbs. (No joke, the flavor that they add? Not to sound basic, but I can’t even. And if you want salt and pepper, you’ll find it in those bread crumbs.) Also, I find that chilling the tuna fish cans in the refrigerator before use is a beautiful thing.

The one bugaboo that most might find an issue with is that I use tuna fish packed in oil. Yes, oil. Tuna in water is fine, but I feel it dilutes the flavor a little and breaks the tuna down way too much. Canned tuna in oil, in my opinion, lends that little extra bit of fat (even with mayo, it’s needed, because Tuna is rather lean for me). We actually had heard about chefs on the Food Network who prefer oil to water, and once we tried tuna in oil, we have (tried) to never buy tuna in water. (Although, if there is a sweet sale, compromises can be made.)

And to add a little Italian flair, switch out the bacon with some fried prosciutto. (As Alex Guarnaschelli would say: growllllllll)

And as always….enjoy!

~Jenny V


 

Jenn’s Ultimate Tuna Fish

3-4 cans Albacore Tuna Fish, chilled and packed in vegetable oil – strained and flaked

1 lemon, juiced (if you don’t have fresh lemon, add about 1-2 tablespoons of lemon juice)

1/4 cup lemon pepper panko bread crumbs (can add more if tuna mixture is too runny)

1/4 cup mayonnaise (to start, add more if needed)

2 heaping teaspoons dill (I use dried because it’s easier to handle, but you can use fresh if you’d like)

Your favorite sliced bread (or wrap-just make it something you love)

Directions:

1) In a small mixing bowl, add strained tuna and using a fork, flake the fish. Add dill, lemon juice, and bread crumbs into bowl. Mix thoroughly.

2) Add mayonnaise and mix until incorporated. If too much mayo, add more bread crumb. If too dry, add more mayo. Serve on your favorite bread or wrap. Makes about 4-6 sandwiches.

 

Spicy Tips: How to Move Your Halloween Candy (Without Throwing It Out!)

So if you’re like me and Matt, it’s the week after Halloween and you are left with copious amounts of chocolate in your home. We over-bought candy in ratio to the amount of trick-or-treaters in the neighborhood and as a result….were left with the majority of the candy we had purchased.

At first, picking up and eating a piece here and there is fine. Yet after a week of nothing but candy….I’m ready to scream!

But it’s alright, over-buying of Halloween candy seems to be a yearly tradition that all of us appear to go through. (And there’s only so many days in a row that one can grab for a Kit-Kat or Snickers without getting bored.) It reminded me of Thanksgiving, and how at Thanksgiving after we stuff our faces silly, the leftovers need to be “re-invented” in a way so that food is not wasted.

So with our large plastic bowl filled with all the candy that one can imagine, and as the baker in our house, I got to thinking about ways to make the candy move in more creative ventures….and that’s when I decided to make Halloween Candy Cookies.

Using the same recipe that we have to make Chocolate Chip cookies, Matt and I substituted the chocolate chips for M&Ms with chopped up pieces of Snickers and Milky Ways.

And the results? Absolutely delicious!

The caramel oozed out of the cookie just perfectly. And the nougat proved to melt just right into the batter, coupled with that crunch of peanut and candy shell. What we were left with was cookies….as Emeril would say….kicked up a notch!

So if you’re like me and you find that Halloween has left you with more chocolate than Willy Wonka….don’t be afraid to put that candy to good use and bake with it! Cookies, brownies, cupcakes, cheesecake–you name it, I’m sure you can (and will) find a great use for that candy!

And if you’re like me, already planning what to do with your children’s candy. (Or in my case: future children’s….when we’re ready. I sense bargaining in future years.)

Enjoy! (And happy baking!)

~Jenny V

Now that’s a tasty meatball!

Coming from an Italian family (my maiden name being Corcione), I have witnessed several of my family members create their own recipes to make meatballs with their “Sunday Sauce”.

Yes, recipes. Because depending on the home I was eating at, whether it be my Pop-Pop & Grandma Gloria, my Aunt Annie & Uncle Mike, my cousins Fran & Rusty, my mom Michele, my Uncle Mark, etc.–the recipe would be different every time (and the results absolutely delicious!) I feel meatballs are a craft that one develops their own way, their own flair to it. Like snowflakes, no two methods are exactly alike.

Maybe one likes more egg, maybe it depends on the type of meat used, maybe parmesan is introduced, maybe a particular type of bread crumbs (or substitute if you’re gluten-free), maybe the seasonings vary, and depending on the region, even pignoli nuts or even possibly raisins. (Yes, raisins, this was a recipe I was raised on….it’s actually pretty damn good if you know how to incorporate them. And if you don’t believe me, Google it and see just how many recipes exist with this combination.) And just like my family, over time, I created my own meatball recipe based on the cooking knowledge that my family imparted through years of meals.

Matt, who spent several years in Italian catering, swears by these meatballs….which means a lot to me. Initially, when the both of us started to make macaroni & gravy (yes, gravy….and if you need reminding, I do have a post dedicated to this as well), this recipe was still in the works. We had tried ground beef so many times, trying to add the right ratio of eggs to bread crumbs & seasonings & parmesan, and then one night while making the gravy, I decided to try meatloaf mix….with a surprising result!

You will notice that I treat meatballs in a similar fashion to my meatloaf recipe, because I know that those ingredients flavor the meat in exactly the way I want. Unfortunately, it’s difficult to measure out this recipe as I consider making mixtures using chop meat a more “by feel” process, but just know that you want to have your mixture slightly sticky, but doesn’t stick to your fingers. That meatball mixture has to be moist enough to roll into balls and retain their structure.

Being able to keep with family traditions are important (especially if you have them). But even with traditions, making your own with your spouse, family, friends, etc.–that’s truly what life is about. I can’t wait until Matt and I have our own family and we can share recipes just like this one with them. And maybe, just maybe, they learn how to make their own traditions with their families.

Enjoy!

~Jenny V


Jenn’s “That’s a Tasty” Meatball Recipe

2-3 pounds meatloaf mix

1 packet Onion Soup mix

2 eggs (you can add 3, but just be mindful of the moisture, as you want these meatballs to retain structure while cooking)

Bread Crumbs (this is difficult to measure out, I’d say start with 1/4 cup and add as needed)

Italian Seasoning (if you use plain bread crumbs, add 2 tablespoons of this to the mix)

Worcestershire Sauce (again, something I don’t normally measure, but I’d say give that bottle about 8-10 shakes into the bowl….you can add 12 shakes if you’d like)

Parmesan Cheese (optional, but a great addition–add only up to 1/4 cup, if any)

Directions:

1) Pre-heat oven to 350 degrees. In a large bowl, combine all ingredients thoroughly until mixture is slightly sticky but does not stick to fingers too much. (Make sure not to overmix as that will warm the meat too much and make it super sticky.)

2) Roll meatballs into golf-ball sized pieces (or if you prefer a little smaller, you can do that too….go with what size you like, as long as you adhere close to the size of a golf ball). Place on sheet tray (or two) until all meat is used.

3) Bake in oven at 350 for 15-20 minutes, turning them at least once halfway through. Serve with spaghetti and sauce (and devour every last bite!)

The Basics of a Great Sauce…and Gravy

Growing up with the Italian side of my family, knowing how to make a gravy is key.

Yes, gravy, which is a tomato-based sauce with a veritable cornucopia of meat and seasonings in it cooked over an entire day. And if you don’t think there’s a difference between sauce and gravy, you are sorely mistaken! Sauce has no meat in it, gravy does and various kinds, I might add. Trust me on this, cooking gravy is a process that changes the texture and flavor in the most delicious of ways. (You also don’t want my family to argue with you on the sauce v. gravy debate….really, you will not win.)

I also realize most of us associate gravy as being brown in color and used for such things as roasts and mashed potatoes. Really, don’t argue with an Italian who calls their sauce gravy. Just accept that this is truth and you’ll be fine. You can debate with someone who isn’t Italian. :::haha:::

But we’re getting off track here….today is sauce (because there’s no meat in it) and how to make the most basic of sauces.

Last night, Matt and I decided to make grilled shrimp with pasta…and wanted a nice red sauce, but had no pre-made jars of sauce to use. (I know, sacrilege, but we both work so sometimes a jar is a nice convenience when we don’t have the time to dedicate to making a full-fledged sauce.) But no matter, we had a can of tomato sauce, seasonings, and a little ingenuity. It’s not like we haven’t made a quick sauce before. And with seafood, we were able to get a little creative with at least one or two of the ingredients.

Every family has their own way of making their sauce, so I’m happy to say that this is ours. I stand by this version time and time again, and I hope you will too….or at least make your own variation. The true foundation of a great sauce or gravy are the ingredients you put into it…one of them must be love.

Enjoy!

~ Jenny V

P.S. – On a side note, seafood does not count as meat….this is still a sauce!


Jenn’s “Not Your Average” Sauce

28 oz. can tomato sauce

2-3 tablespoons Olive Oil (just a little bit)

3 Garlic Cloves, minced

1/2 Onion, diced

2 tablespoons Italian Seasoning

1 teaspoon Salt

1 teaspoon Pepper

1/2 teaspoon Crushed Red Pepper (don’t need it, but this is my basic sauce and spice is nice)

1 tablespoon Basil (extra is always better)

1 teaspoon Sugar (oh yes, I’m not kidding–you need this one to make the salt flavor pop out more)

1 bay leaf (optional item, but definitely creates great flavor when added–just be sure to

1 can clam juice (this is optional, but if you are making seafood with your pasta, then you really can’t go wrong here)

Directions:

1) In cast-iron pot (or large pot) over medium-high heat, add in olive oil, allow to warm 1-2 minutes, then add in minced garlic and onion. Stir 2-3 minutes and allow aromatics to come out.

2) Add in remaining ingredients, bring up to a slight boil, then lower to simmer and cover with a splatter guard. Cook on medium-low for 15-20 minutes, stirring occasionally. Serve with pasta (or whatever you like).

When in Doubt….just stuff it!

Being busy, I haven’t always had time to sit and write about the latest recipe/concoction. (Thanks multiple jobs/friends I am getting to see post-wedding madness!) That doesn’t mean I haven’t been cooking….quite the contrary!

But that is neither here nor there and so….let’s talk about chicken breast. Matt & I don’t necessarily prefer cooking with chicken breast, mainly because there’s such a small window to perfection on it. (And unless it’s on sale, it’s not worth spending an exorbitant amount of money to have it in the house.) It can becomes time-consuming to prep (which is why I have my husband filet the breast….something I have yet to even try perfecting. He makes it look sooooooo easy!) And unlike it’s counterpart, dark meat, chicken breast is prone to drying out very quickly. So whenever we have it in our fridge (because sometimes the sale is just too good to pass up), we get creative.

Stir-fry, homemade chicken nuggets, and our personal favorite, Chicken Cordon Bleu, are just a few of the ways that we prepare the breast other than seasoning and grilling it. But I’m bored of all our standards, so in true creative fashion….I took to the idea of stuffing the chicken with cheese and broccoli! We had the ingredients, we had the time, and we were also adventurous enough to think outside of how we normally prepare the elusive white meat.

Now I know it’s been done, but our version became so easy to make, complete with a Mornay sauce and some deep-fried bacon on top….do I even need to say more on how delicious this was? (Especially when there was nothing left?!?)

And just a quick tip: if you deep-fry bacon, partially cook it first. Also, if you deep-fry the whole package of bacon and have leftovers….make bacon bits with it! Homemade bacon bits are delicious…..trust me on this.

Meals don’t always have to be the same-old standard. If you’re willing to get a little daring and try a variation on a recipe that you’ve made before….DO IT.

Enjoy!

~ Jenny V


stuffedchickenwbacon

 

Jenn’s Stuffed Chicken Breast

Ingredients:

3 large chicken breasts, butterflied and pounded thin

1/2 package frozen chopped broccoli (slightly thawed so you can break it apart to stuff chicken)

1 to 1 1/4 cup shredded cheese (depending on how much cheesiness you like!)

Bread Crumbs (optional)

Egg (optional)

Salt

Pepper

For the Sauce:

1 tablespoon flour

1 tablespoon butter

Nutmeg

1 1/4 cup milk

Parmesan Cheese

For the “garnish”:

6 pieces partially cooked bacon

 

1) Pre-heat the oven to 350 degrees and with filleted chicken breasts, lay them flat on a baking pan. Lightly salt and pepper the inside, then take the partially thawed broccoli and shredded cheese, distributing them equally towards one side of the chicken breast. Roll, then tuck the sides in and arrange chicken breasts neatly in the baking pan. (Optional: you can baste with egg, then use bread crumb to sprinkle on the top.) Place in oven and bake for 45 minutes – 1 hour. Remove when done and let sit for 1-2 minutes.

***Helpful hint***: You can usually tell stuffed chicken breast is cooked through when the middle is bubbling out. It means the heat has gotten all the way through the meat and cooked it.

2) About 5 minutes before the chicken is done, turn on the deep fryer on high to warm for the bacon (or pan to finish cooking bacon through….you want that garnish crispy!)

3) While the fryer is warming, in a small saucepan on medium heat, combine the butter and flour to create a roux, then add milk to the roux. Stir with a whisk to incorporate. Add a few pinches of nutmeg (trust me, a little goes a LONG way here) and when the sauce starts to bubble a little, add the parmesan cheese to thicken it up. Stir, then remove from heat.

4) This garnish is optional, but once deep fryer is up to desired temperature, drop in the bacon for roughly 1 minute. Seriously, not long, because the bacon is already partially cooked and this will turn extra crispy extra quick. After about a minute, remove bacon and put on plate covered with paper towel to cool down and crisp up.

5) When plating, first put down the chicken, then ladle sauce (as much or as little as you’d like) over the chicken, topping with two pieces of bacon.