Main Dishes Archives

Category: Main Dishes

19
Sep
2016

Tomato, Basil and Three Cheese Tart

categories: Breakfast, Meatless Meals, Vegetable Dishes

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Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

I found this recipe for a “quiche-like tart” on Pinterest from one of my favorite bloggers, tweaked the recipe very slightly, and enjoyed the results very much! The recipe features a delectable (pat in the pan) crust.

It is flavored with quiche-style filling, fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves and Italian spices. This beautiful tart is beautifully “crowned” with beautiful tomato slices for a pop of flavor and color!

Believe it or not, the tomato basil three cheese tart was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Tomato Basil Three Cheese Tart

Preheat your oven to 410 degrees F. Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.

Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking). Pierce the crust all over with the tines of a fork.

Bake The Crust

Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color). Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Prepare Filling For The Tomato Basil Three Cheese Tart

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Bake The Tart

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F. Remove tomato basil three cheese tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper.

Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. When you slightly wiggle the tart pan, the filling should no longer “jiggle” back and forth. Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Aren’t They Pretty?

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Time To EAT!

This tomato basil three cheese tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap the leftovers well, and they will keep for several days, if refrigerated.

I hope you will consider making this delicious tomato basil three cheese tart. An added benefit was being able to use fresh tomatoes and basil from our garden to make this tart! It was wonderful to have the leftovers hanging around in our refrigerator for a few days. Then it was so easy to grab a quick slice for breakfast or lunch!

In Other News!

Have a blessed day… in other news – we got a new Pembroke welsh corgi puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY (even if he doesn’t seem too sure about his new living arrangements)!

Sure hope you enjoy this tomato basil three cheese tart! We sure did! Thanks for stopping by, and have a wonderful day.

Looking For More Quiche-Like Recipes Like This?

You can find all my recipes in the Recipe Index, located at the top of the page. I have several quiche recipes similar to this one that you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tomato, Basil and Three Cheese Tart

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

Category: Brunch, Entree

Cuisine: American

Keyword: tomato basil three cheese tart

Servings: 8 servings

Calories Per Serving: 552 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

6 ounces butter
2 Tablespoons oil (non-flavored oil)
6 Tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
2 cups all purpose flour , plus 2 Tablespoons

For tart filling:

4 large eggs (room temp)
1 cup ricotta cheese (room temp)
1/3 cup Parmesan cheese (grated)
1 cup half and half
1 teaspoon Italian seasoning (dried)
1/2 teaspoon salt
1/4 cup small , fresh basil leaves
10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
8 ounces fresh mozzarella cheese , grated
Olive oil (to lightly brush on tomato slices prior to baking)
Salt and pepper , to sprinkle on tart before final bake

US Customary - Metric

Instructions

To make the crust:

Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!

Recipe Notes

Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

Nutrition Facts

Tomato, Basil and Three Cheese Tart

Amount Per Serving (1 slice)

Calories 552 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 23g144%

Cholesterol 179mg60%

Sodium 765mg33%

Potassium 526mg15%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 5g6%

Protein 19g38%

Vitamin A 2440IU49%

Vitamin C 21.5mg26%

Calcium 331mg33%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Sep
2016

Italian Sausage & Potato Casserole

categories: Casseroles, Main Dishes, Pork

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This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!
If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage Potato Casserole might be just for YOU!

The Italian sausage potato casserole is very simple to prepare (3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasonings. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.

The recipe as written (below in printable recipe card) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Italian Sausage Potato Casserole

Preheat your oven to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink).

Once fully cooked, drain the sausage on paper towel to absorb the grease, and then place them in a baking dish.

Cook The Potatoes In The Same Skillet

Drain grease from skillet, then wipe pan with paper towel (do not wash). Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender.

You will need to turn the potatoes as they cook to ensure they brown lightly on both sides. Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Cook the Vegetables In The Same Skillet

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Assemble The Italian Sausage Potato Casserole

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over the veggies, potatoes and sausage.

Sprinkle with Italian seasoning, salt and pepper. Stir the casserole ingredients gently to combine.

Bake The Italian Sausage Potato Casserole

Cover the Italian sausage potato casserole dish with aluminum foil. Bake the casserole at 400 degrees, for 25 minutes.

When done baking, remove foil, and dish the casserole up while it’s hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

I hope you have the opportunity to make this delicious, simple Italian sausage potato casserole for those you love. Spending time together enjoying a meal is a gift! Have a blessed day!

Looking For More CASSEROLE Recipes?

You can find all of my casserole recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

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Recipe Source: www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

0 from 0 votes

Italian Sausage & Potato Casserole

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

This simple, hearty, baked Italian Sausage Casserole, with sausage, potatoes, red and green peppers, and Italian spices is delicious!

Category: Entree

Cuisine: American

Keyword: Italian sausage potato casserole

Servings: 4 servings

Calories Per Serving: 659 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
2 Tablespoons olive oil
4 medium red potatoes , unpeeled (cut in half lengthwise, then into 1/2 inch slices (half moons)
1 green bell pepper , seeded, then roughly chopped
1 red bell pepper , seeded, then roughly chopped
1 large brown onion , sliced thin
1/2 cup chicken stock
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!

Recipe Notes

Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

Nutrition Facts

Italian Sausage & Potato Casserole

Amount Per Serving (1 g)

Calories 659 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 14g88%

Cholesterol 87mg29%

Sodium 1495mg65%

Potassium 1442mg41%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 6g7%

Protein 21g42%

Vitamin A 1055IU21%

Vitamin C 84.6mg103%

Calcium 59mg6%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Sep
2016

Green Chile Chicken Crockpot Enchilada Soup

categories: Chicken, Mexican / Southwestern, Soups

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Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC! The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so. Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

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Green Chile Chicken Crockpot Enchilada Soup

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

Category: Soup

Cuisine: Southwestern

Keyword: chicken crockpot enchilada soup, chicken enchilada soup

Servings: 8 servings

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces green enchilada sauce green enchilada sauce
15.8 ounces canned cannelini beans (1 can), drained and rinsed
30 ounces canned black beans , (2 cans),drained and rinsed
1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
4 teaspoons ground chili powder
1 Tablespoon ground cumin
3/4 teaspoon paprika
Salt and Pepper (to taste)
3 Tablespoons fresh chopped cilantro
2 cups chicken broth (or stock)
8 ounces cream cheese, softened

For garnish:

Sour cream, lime wedges, cilantro , optional

US Customary - Metric

Instructions

Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts

Green Chile Chicken Crockpot Enchilada Soup

Amount Per Serving (1 serving)

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 67mg22%

Sodium 1274mg55%

Potassium 1012mg29%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 26g52%

Vitamin A 1122IU22%

Vitamin C 22mg27%

Calcium 144mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Aug
2016

Pork Chops Olé

categories: Main Dishes, Mexican / Southwestern, Pork

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Pork Chops Olé is a flavor-filled “all in one pan” Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!

I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

Here’s how I made it (NOTE: the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

Scroll Down For A Printable Recipe Card At The bottom Of The Page

Prepare The Pork Chops

Season the boneless pork chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

Heat the oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

Into The Baking Dish They Go…

Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture.

Garnish the top of each piece of pork chops olé with thin strips of green bell pepper.

Bake The Pork Chops Olé

Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the pork chops olé from oven.

Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates.

Ready To EAT!

Serve immediately while hot, and enjoy! The pork chops and rice have a wonderful Southwestern flavor. Pork Chops Olé is ready to be gobbled up! I served it with some sautéed yellow and green zucchini we grew in our garden!

Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together! It couldn’t be easier! The rice cooks under the pork chops olé, and comes out light, fluffy, and full of flavor! OLÉ! Can’t beat that! Have a fantastic day, friends.

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great recipes using pork chops, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Source: My sister, Joni.

0 from 0 votes

Pork Chops Olé

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!

Category: Entree

Cuisine: Southwestern

Keyword: pork chops ole

Servings: 6 servings

Calories Per Serving: 457 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 pork chops , about 1½" thick (I used boneless, but bone-in would work, too!)
Salt , pepper, garlic powder, chili powder & cumin (to season chops)
2 Tablespoons vegetable oil
1 cup uncooked rice
1¾ cups water
1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
1 envelope taco seasoning
1/3 cup chopped green peppers (goes in with rice)
3-4 thin slices green pepper per pork chop (as garnish for pork chops)
1 small handful grated cheddar cheese for each pork chop

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!

Recipe Notes

Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

Nutrition Facts

Pork Chops Olé

Amount Per Serving (1 chop and rice)

Calories 457 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 92mg31%

Sodium 279mg12%

Potassium 1042mg30%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 8g9%

Protein 37g74%

Vitamin A 1370IU27%

Vitamin C 229.8mg279%

Calcium 124mg12%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Jul
2016

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

categories: Italian, Main Dishes, Pasta

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Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

Recently I created a recipe for pasta with Italian sausage. I used 2 Italian sausages that I scavenged out of our freezer, added summer squash from our garden, and some sun-dried tomatoes (packed in oil) from our garden, as well, so it certainly wasn’t a budget buster!

This dish WAS packed with great flavor! I made the sausage topping while the pasta was cooking, so the entire meal was quick to put together!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Pasta with Italian Sausage

Begin by cooking the pasta according to the package directions. While the pasta was cooking, I cooked the ingredients for the “sauce” in my trusty old, large skillet.

These ingredients include Italian sausage, onion, green peppers, yellow squash, sun-dried tomatoes, basil, minced garlic, and spices.

When done cooking, drain off the little bit of grease from the Italian sausage from the skillet. Good riddance!

Season the Cooked Pasta

For this recipe for pasta with Italian sausage I use spaghetti, but any pasta would work just fine! When done cooking, drain the pasta (don’t rinse), then put it back in the pan. Toss the hot pasta with butter, olive oil, Parmesan cheese, oregano, and garlic powder. Season the pasta with salt and pepper, to taste.

Serve The Pasta with Italian Sausage

Divide the hot, seasoned pasta with Italian sausage into serving dishes. Top each portion with the Italian sausage mixture. Generously sprinkle the pasta with additional Parmesan cheese, to finish.

Grab a fork, and enjoy this tasty pasta with Italian sausage dish! Looks pretty good, and tastes very good! The best part? Pasta with Italian sausage can be prepared and on the table in about 20 minutes!

Hope you enjoy this delicious pasta with Italian sausage! I made it up as I went along (which is ALWAYS an adventure!), but was pleasantly surprised at how delicious it was. the pasta is full of flavor! My husband and I LOVED this simple meal. Have a great day, friends, and please come back again soon.

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite pasta recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My hungry brain.

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Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

Category: Entree

Cuisine: Italian

Keyword: pasta with Italian sausage

Servings: 2 servings

Calories Per Serving: 1187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pasta "Sauce":

1 Tablespoon olive oil
2 Italian sausages , casing removed
1/4 cup chopped brown onion
1/3 cup chopped green peppers
1/2 cup chopped yellow squash
1/3 cup chopped sun-dried tomatoes (packed in oil)
2 Tablespoons fresh basil leaves , chopped
1 Tablespoon minced garlic
1/4 teaspoon dried oregano

For Pasta:

8 ounces pasta (½ pound)- I used spaghetti noodles, cooked and drained
2 Tablespoons butter
2 Tablespoons olive oil
2 Tablespoons shredded Parmesan cheese
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and Pepper , to taste
Additional shredded Parmesan cheese (for garnish)

US Customary - Metric

Instructions

Bring large pot of salted water to a boil (for pasta). When fully boiling, add pasta and cook per package instructions.
While pasta is cooking, prepare the "sauce", by heating olive oil on medium high in large skillet. Add crumbled Italian sausage, chopped onion, green peppers, yellow squash, sun-dried tomatoes, basil, oregano and minced garlic. Cook for approx. 7-8 minutes, until done. Drain any grease from pan. Keep warm.
When pasta is done cooking, drain, then return to pan. While pasta is hot, add butter, olive oil, Parmesan cheese, oregano, garlic powder, and salt and pepper, to taste. Toss well, to combine.
Place seasoned pasta in serving bowls. Top with hot sausage mixture.
Garnish (liberally) with additional shredded Parmesan cheese. Serve and enjoy!

Nutrition Facts

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Amount Per Serving (1 g)

Calories 1187 Calories from Fat 657

% Daily Value*

Fat 73g112%

Saturated Fat 24g150%

Cholesterol 119mg40%

Sodium 1055mg46%

Potassium 999mg29%

Carbohydrates 97g32%

Fiber 5g21%

Sugar 5g6%

Protein 35g70%

Vitamin A 885IU18%

Vitamin C 49.5mg60%

Calcium 122mg12%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Jul
2016

Baked Dover Sole Rollatini

categories: Main Dishes, Seafood

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Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!

I recently made Baked Dover Sole Rollatini for my husband and I for dinner. It was absolutely fantastic! Dover sole fillets are filled with Italian herb-seasoned breadcrumbs, lemon zest, and Parmigiano cheese, then rolled and baked on top of a lemon-wine sauce. DELICIOUS!

The fish doesn’t taste “fishy”, light in texture, and is seasoned very well. I got the Dover Sole fillets at Trader Joe’s, and was thrilled that I got a package of 5 small thin fillets (frozen) for only $4.54. That is much cheaper than a burger at some fast food joints!

The recipe (which I found on Pinterest), is from famed Italian chef and author Lidia Bastianich, and I found it to be EASY and DELICIOUS! Here’s how to make it:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Dover Sole Rollatini

Make the filling by mixing breadcrumbs, shredded Parmesan cheese, lemon zest, fresh Italian parsley, and oregano together in a small bowl. Add 4 Tablespoons of olive oil and stir to mix until all the ingredients are coated.

Rub softened butter over the bottom of a 9″ x 13″ baking dish. Place thin slices from HALF of a large lemon on the bottom of the dish in a single layer.

Juice the OTHER HALF of the lemon, and add the lemon juice and white wine to the baking dish.

Time To Roll the Fish With “Filling”

Spread out the sole fillets on a work surface. Blot them dry using paper towels to remove any excess moisture.

Evenly divide and spread the seasoned bread crumb mixture on top of the fillets, covering the surface. Press the crumbs down into the fish a bit, so they adhere better.

NOTE: Reserve a bit of the crumbs to garnish the top of the fish before baking.

Time To Roll

Roll each fillet up, starting with the short end. Once rolled, secure the rolls with a toothpick inserted from top to bottom at an angle, because this holds it together while baking!

After securing the rolls with a toothpick in each one (top to bottom), gently place the rolls into the baking dish on top of the lemon wedges. Sprinkle the remaining breadcrumbs you have left on top of the fish.

Bake The Dover Sole Rollatini

Add capers to the baking dish in the “open” spaces between the pieces of fish. Drizzle the tops of the dover sole rollatini with olive oil.

Bake the dover sole rollatini (uncovered) in a preheated 350°F. oven for about 20 minutes, or until the fish is cooked through.

Time To Serve This Dish

Once the fish is cooked through, remove the pan from the oven, and remove the toothpicks before serving, because no one want to bite down on a sharp toothpick!!

Carefully lift each piece of dover sole out of the baking dish and transfer them onto plates using a spatula. The fillets are small once rolled, so we each had two pieces.

There you have it! I served the Baked Dover Sole Rollatini with some fresh fruit from our garden, and a Summer Vegetable Tian, The meal was light, fresh, and absolutely wonderful!

We will DEFINITELY be having this easy seafood dish again. My husband and I also loved that we had a healthy delicious meal, for less money than eating take-out!

I hope you have the opportunity to try this dish, because it is really yummy, light and full of flavor. You’ll enjoy this seafood meal.

May you find and take great delight in the smallest of things today. Look around! There’s beauty everywhere, if you choose to see it. The beauty I experience through the 5 senses God gave me to enjoy life, continues to make me smile and give Him my heartfelt thanks.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More DOVER SOLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other dover sole recipes you might enjoy, including:

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Recipe Source: http://www.thedailymeal.com/recipes/baked-rollatini-sole-recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Baked Dover Sole Rollatini

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!

Category: Entree

Cuisine: American

Keyword: dover sole rollatini

Servings: 6 servings

Calories Per Serving: 410 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Breadcrumb Filling:

1/2 cup dry breadcrumbs
1/2 cup shredded Parmesan cheese
1/4 cup fresh Italian parsley , chopped
1 large lemon (zest the outside, then juice HALF, thinly slice other HALF for fish prep)
2 teaspoons dried oregano
4 Tablespoons olive oil , extra virgin

For Preparing Fish:

2 Tablespoons butter , softened
6 Dover Sole fillets (boneless, skinless)
Reserved lemon juice and lemon slices (see above)
Reserved thin lemon slices
1 cup dry white wine
2 Tablespoons olive oil
2 Tablespoons drained capers

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Mix together the breadcrumb ingredients (breadcrumbs, Parmesan, Italian parsley, lemon zest, oregano). Sprinkle with 4 T. olive oil. Mix to fully combine.
Rub softened butter over the bottom of 9x13 baking dish, to coat. Place the thin lemon slices onto bottom of pan in a single layer. Add the lemon juice and white wine to pan.
Lay out the fish on a work surface. Spread the bread crumb mixture over the length of each fillet (reserving a bit of breadcrumb mixture to sprinkle on top of fish before baking).
Roll each fillet up (with the bread crumb mixture inside), beginning with the short side of the fillet. As you finish rolling each one, insert a toothpick from top to bottom at an angle to hold it securely closed. Place each piece of fish in the baking dish on top of the lemon slices. Sprinkle top of fish with reserved bread crumb mixture (as a garnish). Lightly drizzle tops of fish with 2 T. olive oil. Spread capers in the pan in the open spaces between pieces of fish.
Place pan in lower part of oven and bake for approximately 20 minutes, or until the fish is cooked through. Remove pan from oven. REMEMBER TO REMOVE TOOTHPICKS, then place fish onto individual serving plates using a spatula. Serve, and enjoy!

Recipe Notes

If using small thin fillets, plan on 2 per serving for adults. Calorie count is based on large fillet (1 large piece per serving).

Nutrition Facts

Baked Dover Sole Rollatini

Amount Per Serving (1 serving)

Calories 410 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 304mg13%

Potassium 78mg2%

Carbohydrates 8g3%

Sugar 1g1%

Protein 4g8%

Vitamin A 410IU8%

Vitamin C 3.3mg4%

Calcium 127mg13%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Jul
2016

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

categories: Chicken, Italian, Main Dishes

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Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!
Today I am happy to share and recommend a unique and delicious recipe I found on Pinterest for stuffed chicken breasts. YUM.

How can you go wrong with Italian seasoned, pan-seared (then baked) chicken breasts, stuffed full of fresh baby spinach, sun-dried tomatoes, AND ooey, gooey mozzarella cheese? I mean, really… how could this NOT taste good? Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Stuffed Chicken Breasts

The first thing you will need to do is mix up the Italian “dressing” in a small bowl. This will only take a minute or less.

This is what it will look like once combined… it’s a bit thicker than a normal dressing or sauce.

Prepare The Chicken Breasts For Stuffing

Carefully cut a “pocket” into each of the chicken breasts. Slice deep into each chicken breast (horizontally), but DO NOT cut all the way through the chicken breast! After cutting, they should be able to open almost all the way (like this, shown below).

Cover the chicken breasts inside and out with the Italian “dressing”. A pastry brush works well for this.

Creating The Stuffed Chicken Breasts

Stuff one half of each chicken breast with thinly sliced sun-dried tomatoes (oil-packed). I was lucky to be able to use the sun-dried tomatoes packed in olive oil that I grew in our garden, dehydrated, then packed in oil last Fall! You can find jars of sun-dried tomatoes (oil-packed) in most grocery stores nowadays.

Place the slices of mozzarella cheese on top of the tomatoes.

Top the mozzarella slices with a handful of fresh baby spinach leaves. Whoo Hoo… they’re almost done now!

Seal Up Then Brown The Chicken

Now close the chicken breasts up, stuffing as much as you can into each piece. Secure the chicken breast, top to bottom, with several toothpicks to hold it all together. I used 3 toothpicks for each one, putting them in at a diagonal.

Heat olive oil in an OVENPROOF skillet until really hot. Carefully add the stuffed chicken breasts and cook for 2-3 minutes per side, until each side is seared golden brown in color.

Oven Time!

After browning both sides of the stuffed chicken breasts, place the skillet (and chicken) into a preheated 350 degree oven. Cook the chicken for 15-18 minutes for small and medium breasts.

Larger chicken breasts will need to cook a few minutes longer). This is what they will look like when you remove the skillet from the oven. Lots of gooey cheese and juices!

Serve The Stuffed Chicken Breasts

Place the chicken onto individual serving plates, and for goodness sake… REMOVE THE TOOTHPICKS!!! (Just sayin’ – no one wants to bite into a toothpick now, do they?) Spoon a bit of the sauce and/or melted cheese over the top of each chicken breast, and SERVE! Doesn’t that look GOOD?

I cut this one in half so you can see what the inside looks like! Pretty sure that you’re gonna like this chicken dish. It is really good!

I hope you will consider trying this wonderful chicken recipe… we really enjoyed it! Have a blessed day, and thank you for stopping by. I hope you will come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of them you will enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.recipetineats.com/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

Category: Dinner, Entree

Cuisine: American

Keyword: stuffed chicken breasts

Servings: 2 servings

Calories Per Serving: 439 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Italian "Dressing":

1 Tablespoon Dijon mustard
1 Tablespoon white wine vinegar (may substitute lemon juice, if desired)
1/2 teaspoon sugar
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes

For Chicken:

2 small or medium boneless , skinless chicken breasts
1/2 cup sun-dried tomatoes (oil packed), drained and cut into thin strips
4 slices mozzarella cheese (2 per chicken breast to cover)
Handful of fresh baby spinach leaves
2 teaspoons olive oil (for pan-searing)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (180C).
Mix Italian "dressing" ingredients in a small bowl until combined.
Slice a pocket in each chicken breast. Cut far into each breast (horizontally), but do not slice all the way through. Cover the chicken breasts inside and out with the Italian "dressing". I used a pastry brush.
Stuff one half of each piece of chicken with a layer of sun-dried (and drained) tomatoes. Cover tomatoes with mozzarella cheese slices, then cover cheese with baby spinach leaves. Try to get as much of the filling stuffed inside of the chicken as you can. Use toothpicks to hold each piece together. I used 3 toothpicks for each breast, and inserted them through at an angle.
Heat oil on medium-high in an ovenproof skillet until very hot. Carefully place the chicken breasts into hot skillet. Sear them (without moving them) for 2-3 minutes, then carefully turn over and repeat with other side, until golden brown on both sides.
Place skillet with chicken into preheated oven. Continue cooking for 15-18 minutes. Larger breasts may take a couple minutes longer (it may also take a bit longer if you are cooking more than 4 breasts at a time).
Remove from oven. Place chicken onto individual serving plates. REMOVE TOOTHPICKS. Spoon up some of the juices, and melted mozzarella cheese; place on top of chicken. Serve & enjoy!

Recipe Notes

If you are using really large chicken breasts, you can cut them in half once done, and you will end up with 4 decent sized portions (budget stretcher 101)

Nutrition Facts

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

Amount Per Serving (1 piece)

Calories 439 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Cholesterol 117mg39%

Sodium 660mg29%

Potassium 1487mg42%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 12g13%

Protein 41g82%

Vitamin A 2210IU44%

Vitamin C 16.3mg20%

Calcium 345mg35%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Jun
2016

Balsamic Brown Sugar & Rosemary Pork Chops

categories: Main Dishes, Pork

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Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you’ll love!

I recently found a recipe for Balsamic Brown Sugar Rosemary Pork Chops on Pinterest and decided to give it a try. The recipe was incredibly easy, and the pork chops had a nice flavor, due to it’s completely “simple to prepare” marinade.

I’m pretty sure you will love this easy pork chop recipe… all cooked in one pan on the stove top! Meat is marinated, then cooked until done. BOOM. That’s it! Super simple, and we loved it. Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

The marinade is very simple to prepare, and includes balsamic vinegar, brown sugar, fresh rosemary leaves, garlic, salt and pepper. Mix the marinade ingredients together in a freezer bag or covered container. Drop the pork chops into the container, then pour the marinade over it.

Seal the bag and marinate the chops for at least an hour in the refrigerator (I made mine up in the morning, and let the chops swim in the marinade all day).

Cooking The Pork Chops

When ready to cook the pork chops, heat olive oil in a cast iron skillet or a non-stick skillet on medium-high. When skillet and oil are very hot, add the pork chops, then pour the remaining marinade over the chops in skillet. Cook pork chops on both sides, occasionally spooning the sauce over the top of the chops.

Cook until sauce has slightly thickened, darkened, and caramelized on each piece. Cooking time will vary slightly due to different thicknesses (these were about an inch thick). I cooked mine for about 4-5 minutes per side (until they reached the current recommended internal temperature of 145 degrees).

Time To Eat The Balsamic Brown Sugar Pork Chops!

Let them sit in the skillet for a couple minutes once done, then transferred them to plates. Spoon a little bit of the thickened sauce over the tops of the meat. We enjoyed the pork chops, served along with a baked potato and home grown green beans. YUM!

The added benefit is that you only have ONE pan to clean up after you are done cooking! I really like that part!

Hope you will consider trying this recipe. It’s so simple, and the meat really does have a nice flavor… slightly sweet, with lots of flavor!

Looking For More PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. I have quite a few pork chop recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: www.tablerpartyoftwo.com/balsamic-brown-sugar-rosemary-pork-chops/

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Balsamic Brown Sugar & Rosemary Pork Chops

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Pork chops are marinated in a balsamic, brown sugar and rosemary sauce, then cooked to perfection on the stove top in this delicious one pan dinner you'll love!

Category: Entree

Cuisine: American

Keyword: pork chops

Servings: 4 servings

Calories Per Serving: 321 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 pork chops (bone in or boneless- about 1 inch thick))
1/2 cup brown sugar
2 Tablespoons balsamic vinegar
2 sprigs rosemary leaves (removed from stem)
1 teaspoon minced garlic
1 dash of salt and black pepper

US Customary - Metric

Instructions

Combine brown sugar, balsamic vinegar, rosemary leaves, garlic and salt and pepper. Mix ingredients until well combined. Pour into a plastic freezer bag or a covered container.
Add pork chops. Seal bag Let chops marinade in the refrigerator for AT LEAST one hour (I made this up early in the day and let it marinade all day).
When ready to cook, heat a cast iron skillet or a non-stick skillet on medium-high. Add 1 Tablespoon olive oil to skillet and let it get hot. Add pork chops to hot skillet, then pour remaining marinade over the top.
Cook pork chops on both sides until sauce has become dark brown and has slightly caramelized on the pork chops. Cooking times will vary depending on thickness of the pork chops used. It averages about 4 minutes per side, but might take longer to reach internal temperature of 145 degrees. (New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.)
Place pork chops onto serving plate and spoon some of the sauce over the chops before serving. Enjoy!

Nutrition Facts

Balsamic Brown Sugar & Rosemary Pork Chops

Amount Per Serving (1 pork chop)

Calories 321 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 89mg30%

Sodium 83mg4%

Potassium 545mg16%

Carbohydrates 28g9%

Sugar 27g30%

Protein 29g58%

Vitamin A 15IU0%

Vitamin C 0.2mg0%

Calcium 32mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Jun
2016

Skillet Monterey Chicken

categories: Chicken, Main Dishes

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You’re going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, and features chicken breasts, bacon, BBQ sauce, and cheese!
I tried a new recipe for a quick dinner the other night… Skillet Monterey Chicken! This delicious one pan (copycat) dish features chicken breasts, bacon, BBQ sauce, cheddar and jack cheese, and can be prepared and on the kitchen table in 20 minutes! Yum… it was perfect!

I saw this recipe on Pinterest (thanks Trish, at Mom On Timeout) and knew I wanted to try it. Let’s be real… I mean, come on… chicken AND bacon AND BBQ sauce AND cheese? It’s true. This skillet Monterey chicken was calling to me!

Turns out, it was really good, and only took 20 minutes to prepare! My hubby loved this dish, as well! Now I know why it was such a popular menu item at Chilis restaurants for so long! Our local Chilis restaurant permanently closed, so I am really glad I can make this dish at home! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Skillet Monterey Chicken

Using an oven-proof skillet, fry bacon until crisp. Once bacon has cooled, cut each piece in half. Leave some of the bacon grease in pan (to cook chicken breast in), but discard the rest.

Brown The Chicken

While bacon is cooking, salt and pepper the chicken breasts. Once bacon has been removed from pan, add the chicken breasts cutlets to the hot skillet. Cook about 3 minutes per side on medium-high, until golden brown.

TIP: I cut two large chicken breasts in half lengthwise, so the pieces were fairly thin. This helps to cook them faster, and is still a good portion size. If using whole chicken breasts, make sure to pound them out thinner, between sheets of plastic wrap, before cooking.

The little bit of bacon grease you left in the skillet when you cooked it really adds great flavor to the chicken.

Once chicken has cooked on both sides, pour chicken broth over the chicken. Put a lid on the skillet, and continue to cook 4-5 more minutes (covered) or until the chicken is cooked through. The time will vary, depending on how thick the chicken breasts are).

Once chicken is done, remove lid from skillet and remove skillet from heat. Before continuing, PREHEAT YOUR OVEN BROILER.

Building The Layers On The Chicken

While broiler is pre-heating, spread BBQ sauce over each piece of chicken (1 Tablespoon on each piece).

Place two (half) pieces of bacon on top of the BBQ sauce.

Divide the cheese evenly and place on top of the bacon, covering the entire piece of chicken.

Place the skillet and chicken (see why you need an oven-proof skillet?) on the middle rack of oven under the broiler. Keep an eye on it. Once cheese is fully melted (anywhere from 30 seconds to 1-2 minutes), remove the hot skillet Monterey chicken from the oven.

Garnish And Serve The Skillet Monterey Chicken

Top each piece of chicken with diced tomato and sliced green onions. The skillet Monterey chicken looks and smells real good, right about now!

Transfer portions to individual serving plates, dig in, and enjoy delicious Skillet Monterey Chicken!

Hope you will consider making skillet Monterey chicken. It truly was very easy to make, and we loved it! Have a fantastic weekend!

Looking For More CHICKEN Recipes?

You can find ALL my chicken recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: http://www.momontimeout.com/2016/02/20-minute-skillet-monterey-chicken/

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Skillet Monterey Chicken

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Easy to prepare and DELICIOUS, this one pan meal features chicken breasts, bacon, BBQ sauce, and cheddar and jack cheese!

Category: Entree

Cuisine: Southwestern

Keyword: skillet monterey chicken

Servings: 4 servings

Calories Per Serving: 380 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless , skinless chicken breasts, pounded thin (or use 2 large breasts, cut in half horizontally)
salt and pepper (to season chicken breasts)
4 slices bacon
1/2 cup chicken stock
4 Tablespoons BBQ sauce
4 ounces Colby Jack cheese (or a combo of cheddar and jack), grated
1 medium tomato , seeded and diced (discard seeds)
2 green onions , sliced

US Customary - Metric

Instructions

Fry bacon slices in a large oven-proof skillet until crispy. Remove bacon to paper towels, to drain. When cool, cut each piece of bacon in half. Leave about 2 Tablespoons bacon grease in skillet; discard the rest.
While you are cooking bacon, pound the chicken breasts out until they are fairly thin so they will cook faster (I cut two LARGE chicken breasts in half horizontally, so I skipped this step). Season chicken with salt and pepper.
Heat reserved bacon grease on medium-high. When skillet is hot, cook the chicken for 2-3 minutes per side, until golden brown (times may vary due to thickness of chicken).
Pour the chicken broth over chicken. Put a lid on the skillet. Continue to cook chicken (covered) for 4-5 minutes. When done, turn off heat.
Preheat your oven broiler.
Spread 1 Tablespoon of BBQ sauce over the top of each piece of chicken. Place 2 bacon halves onto BBQ sauce covered chicken. Divide cheese evenly and cover top of chicken.
Place skillet with chicken in the middle of the oven under preheated broiler. Broil only until the cheese is completely melted. Remove hot skillet from broiler.
Garnish each piece of chicken with diced tomato and sliced green onions. Serve and enjoy.

Nutrition Facts

Skillet Monterey Chicken

Amount Per Serving (1 g)

Calories 380 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 114mg38%

Sodium 673mg29%

Potassium 659mg19%

Carbohydrates 10g3%

Sugar 7g8%

Protein 34g68%

Vitamin A 670IU13%

Vitamin C 6.7mg8%

Calcium 213mg21%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Jun
2016

Teriyaki Chicken

categories: Asian, Chicken

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Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice? It’s simple and delicious!

Do you enjoy Teriyaki Chicken? I sure do, so I wanted to share an easy and delicious recipe with you today, so you can make your own at home! The taste is OUTSTANDING!

This really is one of my favorite dishes! There’s just something about the Asian teriyaki glaze that pushes all my buttons! I enjoy using this recipe (for the Teriyaki Sauce) to also make Teriyaki Chicken Rice Bowls. YUM. I think you’ll be surprised at just how easy it is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Teriyaki Sauce

Here’s what you do: First make up the teriyaki sauce (don’t worry-it’s EASY). The ingredients are cooked until it becomes a thick and amazing sauce.

Heat olive oil in a large skillet until it is hot, but not smoking. Cook the boneless, skinless chicken breasts in the hot oil until they are golden brown. Once the bottom side is golden brown, gently turn them over and continue cooking other side, until the chicken is fully cooked through.

Place the browned chicken breasts into an oven-proof baking dish. Pour the thickened teriyaki sauce on top and around the chicken breasts, to fully coat them.

Bake The Teriyaki Chicken

Once they are covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes. See how it gets the name teriyaki chicken? Chicken and teriyaki sauce… easy peasy!

To Serve Teriyaki Chicken

Once the teriyaki chicken is fully baked, remove the pan from the oven. Transfer the chicken breasts from the pan onto a cutting board. Slice each chicken breast into thin strips.

Serve the teriyaki chicken slices on top of a bed of rice. Drizzle the chicken with additional sauce, and garnish it with sliced green onions and sesame seeds. That’s it! See how EASY it is to make delicious teriyaki chicken? Well, just wait until you TASTE it, because it’s absolutely delicious!

Hope you’ll give this recipe for teriyaki chicken a try. I think you’re gonna LOVE it! Have a blessed day, and I sincerely hope you will stop by again soon.

Looking For More CHICKEN Recipes?

You can find all of my recipes (including chicken) in the Recipe Index, located at the top of the page. A few of these chicken recipes you might be interested in are:

Honey Garlic Chicken & Veggies
Rosemary Chicken with Caramelized Onion Wine Sauce
One Pan Greek Chicken & Orzo
Grandma’s Southern Style Chicken n’ Dumplings (my most pinned recipe!)

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.asweetpeachef.com/entrees/teriyaki-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Teriyaki Chicken

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in a flavorful Asian inspired sauce, served on rice?

Category: Main Course

Cuisine: Asian

Keyword: teriyaki chicken

Servings: 4 servings

Calories Per Serving: 225 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Teriyaki Sauce:

1/3 cup soy sauce (low sodium)
2 Tablespoons honey
1 Tablespoon brown sugar
2 cloves garlic , minced
1 teaspoon fresh ginger , finely minced
1 teaspoon apple cider vinegar
1/3 cup water
1 Tablespoon cornstarch

For Chicken:

1 Tablespoon olive oil
4 boneless , skinless chicken breasts
Salt & Black Pepper (just a pinch of each)

For Garnish (optional):

sliced green onions and sesame seeds

US Customary - Metric

Instructions

To Make The Teriyaki Sauce:

Place soy sauce, honey, brown sugar, garlic, ginger and apple cider vinegar in a medium sized pan. Heat this mixture on medium-high; stir it frequently.
In separate bowl, combine cornstarch and water. Stir until cornstarch has dissolved, then add it to the ingredients in the pan. Stir frequently and cook for 6-7 minutes, until the mixture has thickened. Remove from heat and set aside.

To Make The Chicken:

Make sure your oven is preheated to 425 degrees F.
Pour Tablespoon of olive oil into a large skillet Heat olive oil on high heat. Season the pieces of chicken with salt and pepper. Put the chicken into hot oil in skillet. Once you put chicken breasts into skillet, don't move them. Cook chicken for 4-5 minutes, then turn to cook other side for 3-4 minutes. Chicken should be golden brown in color. Remove and place in a baking dish that has been sprayed with non-stick spray.
Pour the teriyaki sauce over the top and all around the chicken pieces.
Bake chicken at 425 degrees for 15-20 minutes (or until no longer pink in middle). Sauce will be bubbly.
When done, remove chicken from oven. Serve on top of a bed of rice, and garnish each piece with sliced green onions and sesame seeds. Enjoy!.

Recipe Notes

If you want to cook it all in one pan, make sure to cook the chicken in an oven-proof skillet.

Nutrition Facts

Teriyaki Chicken

Amount Per Serving (1 piece)

Calories 225 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 72mg24%

Sodium 1222mg53%

Potassium 459mg13%

Carbohydrates 15g5%

Sugar 11g12%

Protein 26g52%

Vitamin A 35IU1%

Vitamin C 1.8mg2%

Calcium 12mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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Make The Teriyaki Sauce

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To Serve Teriyaki Chicken

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You Can Also Find Me On Social Media:
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks