As I scroll through social media, I see many recipes for stuffed chicken; it all looks so delicious; this is my version. 4 chicken breasts, butterflied Follow Your Heart Provolone or Chao Original Cream slices, halved 1-2 cups fresh spinach, chiffonade 8 ounces non-dairy ream Cheese (I used Tofutti) Salt & Pepper, to taste Garlic powder … Continue reading Stuffed Chicken
I was looking for a flavorful rice dish to go along with one of my favorite chicken marinades and this is what I came up with. 1 tablespoon Melt "butter" 1 cup Stock (I used chicken, but use vegetable or all water for a vegetarian/vegan recipe) 1 cup Water 3/4 cup Basamati Rice 1/4 … Continue reading Lime Rice
This is my version of an Asian inspired dish. Just a hint of orange, slightly sweetened and perfectly seasoned. You'll need to prep the chicken marinate the night before you are planning on serving this. 1 chicken breast, cubed* 2 chicken thighs, cubed* 1 cup - 1/4 cup orange juice 1/2 teaspoon garlic powder … Continue reading Honey-Orange Sesame Chicken
It's that time of year when corned beef is presented on dinner tables. Here is my mom's mustard sauce that she serves with corned beef. 1 cup Mayonnaise 1/2 cup Mustard 1/2 cup Brown Sugar Mix together. Enjoy!
Here is another recipe that utilizes bruschetta; this one is really simple and quick. Firm white fish filets (cod is a good one) salt & pepper, to taste Bruschetta Preheat oven to 350°F. Sprinkle fish with salt and pepper; spoon bruschetta over, and bake about 10 minutes or until fish is cooked through … Continue reading Bruschetta Baked Fish
There are many ways to use a bruschetta, other than just on bread; this is one recipe that I created. 4 chicken breasts, butterflied Follow Your Heart Provolone Slices, halved Salt & Pepper, to taste Bruschetta Preheat oven to 350°F. Sprinkle both sides of butterflied chicken breasts with salt and pepper. Place provolone … Continue reading Bruschetta Chicken
Bruschetta is one of my favorite appetizers; so flavorful and fresh. This is my take on the classic. Tomatoes (I used cherry/grape sized tomatoes, sliced in half), diced Garlic cloves, minced fine Salt & Pepper, to taste Balsamic Vinegar Cilantro (Basil is the standard; you could also substitute parsley), minced fine Olive Oil (use … Continue reading Bruschetta