Cheese Stuffed Chicken Breasts

Ingredients:
4 chicken breasts
1 tablespoon of Parmesan cheese.
2 oz of mozzarella cheese
1 teaspoon chicken flavored bouillon
1 teaspoon parsley
1/4 cup of fine breadcrumbs
1 medium beaten egg
salt and pepper to taste

Make a long incision in each chicken breast and sprinkle the mozzarella inside. Secure the incision with a toothpick or string. Place the chicken breasts into a baking dish and brush each piece with the beaten egg. Mix the remaining ingredients together and sprinkle over the chicken. Cover the dish with aluminum foil and bake for 40 minutes at 375 degrees F.

Cheddar Ball

2 (8 ounce) blocks of cream cheese
1/2 cups relish
1 1/2 cups grated cheddar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 cup chopped nuts (slivered almonds work especially well)

Mix together everything but the nuts. Shape the mass into a ball and roll in the nuts so that it is completely coated. Place in an air-tight container or wrap with plastic wrap and refrigerate until thoroughly chilled.

Cheddar ‘n Crab Meat Casserole

12 oz Crab meat
3 oz grated cheddar
3/4 cup skimmed milk powder
3 tablespoons of plain flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon mustard powder
1 cup water

In a small pot mix the flour, mustard and milk powders, and salt and pepper. Add the water slowly—be sure to mix continuously as the mixture thickens. Remove from heat and stir in the cheese until melted. Add the crab meat. Pour the mixture into a casserole dish and bake at 350 degrees F until thoroughly cooked.

Cheese on Toast with a Twist

Toast
Grated Mozzarella
1 Slice of Swiss or Muenster Cheese
4 (Thin) Slices of Turkey or Ham Sandwich Meat
Salt and Pepper to Taste

Make toast to a medium brown in the toaster. Top with Swiss/Muenster slice, meat, salt and pepper, and top with sprinkled mozzarella. Heat in a toaster oven (or a regular oven if you’re willing to wait a bit) until cheese is melted and starts to brown.

Just give these recipes a try and you’ll soon find yourself in a heaven of cheesy goodness! Thanks for reading!

CHICKEN PIES WITH A RICE CRUST

Rice Crust:

1 cup raw brown Basmati rice

2 cups chicken stock

1/3 cup chopped pecans or almonds

2 tbsp chopped chives or green onion tops, finely chopped

2 tbsp toasted sesame seeds

Salt and pepper to taste

2 egg whites

Wash rice.  In a large saucepan with a lid, bring the chicken stock to a boil.  Stir rice into boiling stock and bring back to a boil.  Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed.  Preheat oven to 375 degrees.  Cool rice to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites.  Pat onto the bottom and sides of 4 individual quiche dishes to form crusts.  Bake in a 350 degree oven for 10 minutes.

Chicken Filling:

4 large skinless, boneless chicken breasts

1 tbsp olive or canola oil

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 cup water

8 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 garlic cloves, crushed

Cut chicken into small chunks.  In a large frying pan, heat oil.  Add chicken and cook to a golden brown.  Season with salt and pepper.  Remove chicken from pan and allow to drain on paper toweling.  Wipe any excess oil from the pan.  Return pan to heat and deglaze with water and Worcestershire sauce.  Add mustard and garlic; bring to a boil.  Lower heat to simmer, add chicken back to pan and cook for 5 minutes.  Fill the rice crusts with the chicken mixture.

Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each making this a good chicken and rice dish for diabetics.

Enjoy!

You will need about 8 beef black ribs along with half cup of honey and ketchup. The chopped onion along with minced 4 cloves of garlic and ¼ ounce of diced green chilies will also be needed if you want to make the dish really hot and spicy. You will also need salt, dry mustard, black pepper, cayenne and salt and the proportions for all the ingredients will be the same. It will be 1 teaspoon. After you have collected all the ingredients, you are all set to make this bbq ribs recipe.

If there is excess fat in the ribs, it should be trimmed off. Salt, cayenne and pepper should be rubbed over the ribs. A drip pan will have to be used for indirect grilling. The oven should be pre-heated. After sometime the ribs should be placed on the drip pan. The lid of the pan should be closed so that it can retain the heat. The whole cooking should be done in either medium or low heat for three to three and half hours. The temperature should never surpass 265 degrees F.

In order to make the sauce for this bbq ribs recipe, ketchup, chili peppers, mustard, onion, garlic and honey should be put on a sauce pan. The ingredients will be stirred in low heat until the whole thing is evenly warm. After the ribs are grilled, the sauce will have to be applied on the ribs. The coating should be thick enough so that some of the sauce can penetrate inside.

Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.

Ingredients (5 or 6 servings for fish, olives, etc.):

¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste

Preparation:

Mix all of the ingredients in a bowl and add salt and pepper to taste.

Garlic, mayonnaise, lemon juice and orange peel

It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.

Bon appétit!

Ingredients mixed together.

Outback Restaurant chicken recipes are some of the best entrees in the restaurant industry. I know what you are thinking. Isn’t Outback a steak house? Well, it is a steakhouse, but Outback Restaurant Chicken recipes are just as good as their steaks. My wife is not a big steak person, so I can take her with me to Outback to order their chicken recipes. I order a steak, and she orders a chicken recipe. Recently I tried an Outback chicken recipe, and I was amazed at how great it was. Now I am trying all of their chicken recipes.

There are three recipes that I recommend. If you are not going to order steak at Outback, you MUST try the Alice Springs Chicken. This is one of the most popular items on the menu. The Alice Springs chicken is grilled and it includes bacon, sautéed mushrooms, Monterey Jack and Cheddar cheese smothered with honey mustard sauce. To top it off, you get a heaping serving of Outback mashed potatoes. You can not go wrong with this entrée (unless you are on a diet!) Even if you are planning to order steak, you can order the appetizer version of this dish, the Alice Springs Chicken Quesadilla appetizer.

Outback has other chicken entrees if you want to watch the calories. Try the Chicken on the Barbie. This delicious recipe includes BBQ sauce instead of honey mustard and it includes veggies instead of mashed potatoes. If you love your BBQ sauce with chicken, then I personally recommend this entrée. The grilled chicken will be served nice and juicy.

Lastly, I would like to recommend the classic Chicken Caesar salad. The Outback restaurant Caesar salad is NOT just another salad, and if you order this side item, you will see what I mean!

Outback is one of my favorite restaurants. I would like to be able to eat out more often, but that is hard to do in these tough economic times.