Pesto Chicken Stuffed Tomatoes

Inspired by a recipe found here.

Salad, salad, salad. You are healthy, crispy, and refreshing on a warm day. Yet you can also be bland, sad, and a chore to eat. I like you and I also don't.  If you find yourself falling into a salad rut, this simple pesto chicken stuffed tomato salad may just put the wind back into your rabbit-food-eating sails. It's not only a beautiful display appropriate for luncheons with the ladies, light dinners, or brunches, but it's also a dish packed with pesto flavor, substance, and will leave you feeling full, but not TOO full (which is something I dislike nearly as much as hunger.) The recipe can easily be changed to create a beautiful appetizer using a plum, cherry, or even grape tomato. It's a great summer meal and a delightful way to use those bounties of tomatoes you may be collecting in your garden.

Pesto Chicken Stuffed Tomatoes

by Simply Shlee

Keywords: appetizer entree salad chicken pesto tomato spring summer

Ingredients (Serves 4)

• 4 large tomatoes
• 1/2 cup pesto
• 1 tbsp. mayo
• 3 cups cooked chicken, chopped
• 1/4 cup roasted red peppers, chopped
• 1/8 cup pitted kalamata olives, chopped
• 3 cups mixed greens, salad mix, etc.

Instructions

Remove "ugly" part (the stem area) of each of the tomatoes using a sharp knife. Be careful not to pierce the opposite end of the tomatoes since creating a bowl shape is the ultimate goal. Using a spoon, remove seeds and cores of tomatoes. Place tomatoes, cut side down, on a plate lined with a cloth and chill, up to 4 hours.

Meanwhile, in a medium bowl, toss chopped chicken with pesto, mayo, red peppers, and olives. Cover and chill.

When ready to serve, divide salad greens among four plates. Fill tomatoes with chicken salad and place on bed of greens.

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Baked Spicy Fries with Garlic Cheese Sauce

Inspired by a recipe found here.



It's been a long day and the only thing I really feel like doing is sitting by the TV in a catatonic state after I tuck the little lady in for the night, but I have to get through dinner first. I'm not feeling adventurous as far as culinary creations go and I just want something comforting and, well, unhealthy. Sometimes you just gotta have chicken nuggets and french fries for dinner. And that's okay. Though Natalie (who is quickly approaching the age of 3, oh gosh) never has eaten fast food, fried, processed chicken nuggets or french fries, she still is a kid who likes eating things that are crunchy, small and can be dipped in various sauces. I've made several different baked french fries, but they all seemed to come out floppy, bland, overcooked, or some combination of the three. These are different. They are well-seasoned and crunchy, yet tender in the middle. And the cheese sauce? Yeah that just pretty much seals the deal on these baked fries being the best ever. So good. So comforting. And loved by everyone. It's comfort food you can feel good about since you know and control exactly what's going into it. And believe me, these fries are just as -- nay -- more satisfying than their drive-thru counterparts.

Baked Spicy Fries with Garlic Cheese Sauce

by Simply Shlee

Keywords: bake side appetizer potato french fries

Ingredients (Serves 6)

• 4 large Idaho baking potatoes
• 2 egg whites
• 1 tablespoon chili powder
• 1 tablespoon seasoning salt
• 1 1/2 teaspoons smoked sweet paprika
• 1/2 teaspoon cayenne
• Salt to taste
• 2 ounces cream cheese
• A splash of milk
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1 teaspoon oil
• 1 ounce shredded cheese of choice

Instructions

Preheat the oven to 425.

Wash potatoes and cut into friench-fry sized pieces.

Place fries into large bowl, pour egg whites and seasonings over fries. Stir to combine.

Place a large sheet of parchment paper over two baking sheets. Scoop the potatoes onto the parchment paper.

Bake for 10 minutes, take the baking sheets out and slide the fries directly onto the baking sheet. Bake for another 6 minutes; remove from oven and stir, being careful to keep the shape of the fries.

Continue to bake and stir until the fries have a puffy golden brown outside that is dry to the touch. They should be a little crispy but soft on the inside. Total bake time will be about 30 minutes.

For the cheese sauce, melt the cream cheese in the microwave for about 20 seconds. Whisk in the milk, garlic, salt, and oil until smooth. Add the cheese. Melt for another 20 seconds and whisk until completely smooth. Add more milk to thin out the sauce to your desired consistency.

Pour directly over fries or into a dipping container.

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Creamy Stuffed BBQ Chicken

Inspired by a recipe found here.

When we first moved in together, it was late May and, therefore, BBQ season. The weather was warm and Bryan, Natalie and I spent all the time we could outside. Though I don't eat red meat, there are few aromas more appealing to me than that of grilling meat. It says happiness, warmth, summertime, and comfort all in one whiff. I couldn't wait for Memorial Day weekend and all the grilled deliciousness it had to offer. But it didn't turn out as planned. It instead rained. Horribly. Not wanting to give up my dreams of summertime food, Bryan found this recipe. It made me want to marry him. So simple in ingredients, this chicken gives all the flavor of a Memorial Day picnic without the grill! It's also a bit more sophisticated than pan-fried burgers, but just as easy to prepare. Creamy, tangy, and juicy... the perfect cookout food without cooking out. Can't wait for another rained out BBQ!

Creamy Stuffed BBQ Chicken

by Simply Shlee

Keywords: bake entree low-carb apricot chicken cheese barbecue sauce July 4th American summer spring

Ingredients (Serves 4)

• 4 small boneless skinless chicken breast halves
• 4oz. cream cheese, softened
• 3 green onions, thinly sliced
• 1 Tbsp. chopped fresh parsley
• 1 clove garlic, minced
• 1/3 cup barbecue sauce (I used Annie's)
• 3 Tbsp. apricot preserves
• 1/4 tsp. hot pepper sauce

Instructions

Preheat oven to 375ºF.

Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.

Bake 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min.

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Baked Eggplant Parmesan

Inspired by a recipe found here.

I have fond memories of eggplant parmesan. Growing up, my dad would sometimes order take-out from local Italian restaurants. Our town is small, but there always are, at any given moment, at least five Italian restaurants open for business. While other businesses came and went, our family favorite stood the test of time and remains open today. Anyway, my dad would either order a Sicilian style pizza for my family to share or he would allow us to choose individual dishes. When this was the case, I would ALWAYS--no matter what--choose an eggplant parmesan sub. Ohhhh my deliciousness. See, it was a very rare occasion that my dad would order take out and the excitement I would get from eating my deliciously saucy, crispy, fried, cheesy sub could compare to that experienced on Christmas morning. Well, maybe not Christmas, but certainly Easter and Halloween combined. It was just so good. So, so good. I NEEDED to find a recipe that could compete with my memories. This is it.

Along with the baked southwestern eggrolls, this recipe is ranked in the top ten for Bryan's favorites. Though the eggplant parmesan is much more involved than the eggrolls, the result is incredible. A delicious casserole dish filled with cheesy, crunchy, saucy goodness that can top any Italian restaurant's fried version. And, as I mentioned, eggplant parmesan is probably my own favorite thing to eat as well. I crave it often, cook it often, and eat it often. I eat it hot, I sneak it out of the refrigerator cold. There's just something about it that gets me. I'm almost certain it's my food soulmate.

Baked Eggplant Parmesan

by Simply Shlee

Ingredients (Serves 6)

For the Eggplant:

• 2 lbs. eggplant, peeled and cut crosswise into 1/4-inch-thick rounds
• 1 tbsp. salt
• 4 cups panko breadcrumbs
• 1 cup grated Parmesan
• Salt and pepper
• 1 cup all-purpose flour
• 4 large eggs
• 6 tablespoons vegetable oil

For the Tomato Sauce

• 2 14 1/2 oz. cans diced tomatoes
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. minced garlic
• 1/4 tsp. red pepper flakes
• 1/2 cup coarsely chopped fresh basil leaves
• Salt and pepper

For the Baking

• 2 cups mozzarella, shredded
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

To make the eggplant:

In a bowl, toss half of the eggplant slices and 1 1/2 teaspoons salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand 30-45 mins. until eggplant releases liquid. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, heat oven to 425 F.

In a shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.

Combine flour and 1 teaspoon pepper in large zip-lock bag; shake to combine. Beat eggs in second dish. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

To make the sauce:

While eggplant bakes, process 2 cans diced tomatoes in food processor or blender until almost smooth.

Heat olive oil, garlic and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until garlic is light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste.

To assemble:

Spread 1 cup tomato sauce in bottom of 13-by-9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with 1/2 cup Parmesan and remaining mozzarella.

Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.

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Chicken with Tomato-Herb Pan Sauce

Inspired by a recipe found here.

Since Bryan and I got our own apartment in May of last year, we have been making new recipes each night for dinner. He cooks a few days out of the week and I do as well. We both enjoy cooking and eating food probably more than is appropriate. Because there's an exorbitant amount of recipes available, we thought it would be fun to never repeat a recipe for as long as we could go. Well, a year later, we still haven't repeated any recipes. Except this one. See, Bryan and I also don't share what recipes we're planning for the week. We food shop together and can only guess what the other is making based on the ingredients selected. It just happened that we both chose this recipe on the same week! It's not THAT surprising. This chicken went viral quicker than a Kardashian divorce. Rather than switching out for a different recipe, we decided we'd just eat it twice that week and see who cooks it better. I won (hurrah!).

It's a really simple, but impressive recipe. The herbed butter really makes all the difference in the cooking of the chicken and the flavors of the sauce. It balances the sweet tartness of the tomatoes and adds a creaminess to the tomato juices. And, I gotta say, whenever scraping of brown bits is involved in a recipe, I am immediately a fan. Nothing quite compares to charred bits of flavor being incorporated into another piece of the recipe. It's a great flavor continuity that I just get giddy about.

Chicken with Tomato Herb Pan Sauce

by Simply Shlee

Ingredients (Serves 4)

• 2 boneless, skinless chicken breasts, halved (4 halves total)
• Salt and pepper
• ¾ cup flour
• 2 tbsp. butter, room temperature
• 1/2 tsp. minced garlic
• 1½ tsp. fresh oregano, chopped
• ½ tsp. sweet paprika
• Salt and pepper
• 2 tsp. olive oil
• 2 cups cherry tomatoes
• 1/3 cup chicken broth
• 1 tbsp. fresh parsley, chopped

Instructions

Season chicken breast halves with salt and pepper. Dip in shallow dish of flour, shake off excess. Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tbsp. of the butter mixture. Add the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 4 minutes per side. Remove chicken from pan, transfer to a plate, and set aside.

Add the tomatoes to the skillet. Cook until the tomatoes begin to char and burst, stirring occasionally for about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly with the back of a fork to release their juices and continue stirring until the butter is melted. Add the broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more.

Transfer chicken to serving plates, top with sauce and garnish with parsley.

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White Chicken Chili

Inspired by a recipe found here.

WARNING: This is NOT a recipe for calorie-counters, scale watchers, or anyone else not wanting to feel glorious remorse after eating a heaping bowl full of this creamy, deliciously fattening chili.

That being said, ohmygosh this chili is so good. The cream... the butter... the spice... the cream... the cream... Ohhhhh my. I have the firm belief that even in a healthy lifestyle, if you deprive yourself from the things you love completely then you're not only more likely to try to fill the cravings with an abundance of just "okay" food (making you consume probably the same amount of calories, but not having the satisfaction), but you're also going to be a lot sadder. Who wants to never enjoy a piece of cake again? If I can't have my penne vodka from my favorite Italian restaurant every once in a while, well I might as well just end it. Bryan incorporates a "cheat day" into his diet every week or so, which he says helps him regulate his metabolism. It's been working for him, so I'll buy that. Especially if it means I get to cook this.

White chili is something I've never tried before. Because of this, I deeply regret the years I have spent without it. It's just too simple to make, filled with hearty beans and chicken, and engulfed in a creamy spiciness that not even the best enchilada in town can compete with. Though the days are getting warmer, I still won't let go of these wonderful wintry warm belly fillers. This recipe is fully customize-able where sauteed peppers, varied beans, different cheeses, and other spices may be added or subtracted according to your tastes. Go crazy. And embrace the satisfying feeling of eating a bowl of happiness.

White Chicken Chili

by Simply Shlee

Ingredients (Serves 12)

• 1 onion, chopped
• 1 tsp, minced garlic
• 1/2 cup flour
• 1 cup butter
• 4 cups half and half
• 1 1/2 cups of chicken broth
• 2 cans great northern beans, drained and rinsed
• 1 can navy beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 3 (4 oz) cans chopped green chilies
• 4 boneless skinless chicken breasts cooked and sliced into small pieces
• 2 cups grated Monterrey Jack cheese
• 1 tsp. Tabasco sauce
• 2 tsp. of chili powder
• 1 tsp. cumin

Instructions

Cook onion and garlic in 2 tbsps. butter until soft, not brown. Set aside.

Make a roux by melting the remaining butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste.

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Three Cheese Chicken Penne Pasta Bake

Inspired by a recipe found here.

April showers... make me want to curl up in sweats and make pasta bakes. True story. As we already know, I love pasta. I would eat it all day, everyday, with just intermittent sprinkles of coffee and sweets to balance my diet. In a perfect world, that would be not only acceptable, but would (paired with exercise, of course) make for an Olympic gold medalist. But alas, here we are in a world where a steady diet of coffee, pasta, and sweets make for a bigger waistline and nutrient-deprived body. SIGH... But. There are ways to ease the sting.

Brown rice pasta, spinach, and low-fat cheeses are healthful additions to this bake, yet do not compromise the coveted comfort level of baked pasta. With the addition of chicken breast, this once carb-heavy dish becomes a well-balanced meal. And it's delicious. Bryan loves it, I love it (was that a surprise?), and, most importantly, it passed the Natalie Test-- my two-year-old daughter eats it without hesitation. It's simple to make and reheats wonderfully. The recipe also lends itself to a lot of variation. I think next time I'll add onion and zucchini to the bake to up the veggie content as well as add another layer of flavor. Customize it to meet the preferences of your family and sneak some veggies into those kids!

Three Cheese Chicken Penne Pasta Bake

by Simply Shlee

Keywords: bake entree chicken pasta cheese spinach Italian

Ingredients (Serves 4)

• 1 1/2 cups brown rice penne pasta
• 9 oz. fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil
• 14 oz. spaghetti sauce
• 1 tsp. minced garlic
• 1 14-1/2 oz. can diced tomatoes, drained
• 2 oz. low-fat cream cheese, cubed
• 1 cup shredded low-fat mozzarella cheese, divided
• 2 Tbsp. grated Parmesan cheese

Instructions

Preheat oven to 375F.

Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Drizzle skillet with olive oil and cook chicken and basil on medium-high heat for about 3 mins.

Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 mins. or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole dish.

Bake 20 mins. Sprinkle with remaining cheeses. Bake 5 mins. or until mozzarella is melted.

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