Chicken Parmesan Bundles

Last weekend my parents and younger brother came to visit my husband and I for a few days. We tried to show them a lot of Nashville and ended up fitting a lot into just a few short days. To end the fabulous weekend, I made a special dinner for them on Sunday afternoon before they left to catch their flight back home. I wanted to do something simple that everybody would like, but that was also a little more special than the traditional pasta dish and this was the end result. These bundles take a little bit more time and effort than a regular weekday dinner, but they are absolutely delicious and extremely impressive. The hardest part is pounding the chicken breasts flat, but if you have a meat mallet (or an aluminum spaghetti-o's can in my case), it goes by very quickly and without too much effort. Try to find thinner chicken breasts to begin with and it will cut down the preparation time significantly. Next time you're looking for an upgrade to spaghetti or if you have guests over for dinner, try making these! They are an easy-pleaser and are also very inexpensive to feed a crowd. (Picture and recipe adapted from Kraft Foods)

Ingredients

• 5-6 small boneless, skinless chicken breasts, pounded to 1/4-inch. thickness


• 4 oz. cream cheese, softened


• 1 cup frozen, chopped spinach, thawed and well-drained


• 1 cup shredded mozzarella cheese


• 1/2 cup cottage cheese or ricotta cheese


• 1/2 cup parmesan cheese


• 1/2 cup Italian bread crumbs


• 1 jar spaghetti sauce, heated

Preheat the oven to 350 degrees. Mix together the cream cheese, spinach, mozzarella cheese and cottage cheese in a medium bowl. Spoon onto chicken breasts. Roll up chicken tightly, securing with toothpicks if needed. In a separate small bowl, mix together the parmesan cheese and bread crumbs and roll each chicken bundle in the mixture until coated. Place in sprayed 9x13 pan and bake, uncovered for 30 minutes or until cooked through. Serve chicken topped with spaghetti sauce and some fresh mozzarella.

*If desired, serve over a bed of warm pasta.

Brazilian Lemonade

Wow, wow, wow. That is all I can say about this recipe. Oh.. and I made about 2 gallons of it in less than a week because I couldn't get enough of it. It is so simple and only requires 4 ingredients, one of which is water. Think of a sweet and tangy lemonade, but replace the lemons with limes. Then add in sweetened condensed milk and a bit of crushed ice to make a cold, sweet and extremely refreshing drink. I have always seen Brazilian lemonade on the menu at restaurants and heard about it from a few other people and I finally got around to making it this week. My husband and I had it as our drink for our Cinco de Mayo meal and I made it again for my in-laws for our Mother's Day dinner. All 6 people who drank it literally could not get enough. It is so easy and takes all of 5 minutes to throw together. You must try this recipe as soon as humanly possible. (Picture and recipe courtesy of Our Best Bites.)

Ingredients:

• 6 cups cold water


• 1 cup sugar


• 2 limes


• 6-8 Tbsp. sweetened condensed milk

Mix the cold water and sugar together until well blended and sugar is dissolved. Keep in fridge until ready to use. Wash off the limes with some warm water and dish soap since you'll be using the rind as well as the actual juice. Cut each lime into 8 wedges and set aside. Pour half of the sugar water into a blender with half of the lime wedges and pulse until the the lime juice and the sugar water are combined (Limes will look very sad and mangled). Pour through a fine-mesh strainer into a pitcher and discard the limes. Repeat with the remaining sugar water and limes and pour into the pitcher. Stir in the sweetened condensed milk, adding more or less to taste. Serve immediately over ice.

Note: I think this would also be delicious mixed with ice in the blender to make a Brazilian Slushy!

Lemon Chicken Tetrazzini

First of all, let me apologize for basically falling off the earth the past couple of months. Tax season is finally over and I now have a life outside of the office again. I am also ashamed to say that while my life was filled with taxes and financial statements, I had to put aside homemade meals and new recipes. My poor husband survived solely on Taco Bell, Subway, canned food and egg burritos. This was one of the first homemade meals I made after I had my evenings back again. Neal's first comment when we sat down to the table was "Wow, I've really missed this...." And the best part of it all is that it literally took me 25 minutes to throw this together. A compliment for a quick and easy meal? Yes, please! This recipe consists of a chicken casserole dish with mushrooms, pasta, and a creamy lemon sauce flavored with plenty of parmesan cheese. It is a quick and healthy meal to throw together and can also be frozen for one of those busy nights where cooking does not sound very appealing. I am a huge pasta fan and I'll have to say that this recipe ranks right up there with some of my favorite pastas.

Ingredients:

• 8 oz. pasta, cooked and drained


• 2 chicken breasts, diced into small pieces


• Salt and pepper to taste


• 1 cup diced mushrooms (fresh or from a can)


• 1/8 cup butter


• 1/8 cup flour


• 1/2 cup chicken broth


• 1/2 cup milk


• 1/2 cup cheddar cheese, grated


• 2 Tbsp. lemon juice


• 1/4 cup parmesan cheese


• 1/2 cup dried breadcrumbs

Turn the oven on to 350 degrees. While the pasta is cooking, saute chicken with salt and pepper over medium heat until nearly cooked through. Add in the diced mushrooms and the butter and saute until the mushrooms are soft and begin to release their juices. Turn the heat down to medium-low and add in the flour until a roux (or thick paste) forms. Slowly add in the chicken broth and milk and stir over medium-high heat until it begins to boil and thicken. Return heat back down to medium-low and add in the cheddar cheese, lemon juice and parmesan cheese until cheese is melted and flavors meld together. Add more lemon juice and parmesan cheese to taste. Mix in the drained pasta and stir until the pasta is coated with the sauce. Pour pasta mixture into an 8x8 pan and sprinkle with breadcrumbs. Bake, uncovered, for 10-15 minutes, or until breadcrumbs are golden brown in color.

Quick and Easy Breadsticks

This past Sunday afternoon my husband was in meetings for my Church for several hours. I was home by myself, trying to figure out what to make for dinner, when the the craving for Olive Garden breadsticks came into my mind yet again. I did a little searching around until I found a recipe I could whip up before my husband got home and that looked promising - this is what I found. Soft, light and full of flavor, these little babies did not disappoint. I was amazed at how easy and fast they were to put together, and they tasted like they came straight from some fancy schmancy Italian restaurant in a high-rise downtown. They are also extremely versatile because you can use whatever seasonings and spices you have on-hand to give them their irresistable flavor. (Picture courtesy of McCormick) (Recipe adapted from Mel's Kitchen Cafe) Makes 20-25 breadsticks

Ingredients:

• 1 1/2 cups warm water


• 1 Tbsp. instant yeast*


• 2 Tbsp. sugar


• 3 1/2 cups flour (I usually use a little less than is called for in yeast recipes)


• 1/2 tsp. salt


• 3 Tbsp. butter, melted

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11x17 baking sheet. Roll the breadsticks out to about 1/4 inch to 1/2 inch thick and cut into strips with a pizza cutter. Twist slightly and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs (I used oregano and basil crushed finely, but rosemary and thyme would also taste great) and parmesan cheese. Cover with plastic wrap and allow to rise for 30 minutes. Bake 15 to 20 minutes or until light golden brown.

*If using active dry yeast, stir into warm water with sugar and let sit for about 10 minutes until it starts to foam and rise. Then mix it in with the rest of the ingredients.

Rainbow Cake

Looking for a fun and unique idea for a birthday or upcoming holiday? This cake has endless possibilities and can literally be used for any event! It can even be turned into cupcakes for a more delicate touch. Honestly I was a little intimidated when I first saw the pictures of this cake online. It looked beautiful, but I was worried about the time it would take to layer it all, and about the colors running together and creating a murky brown swampy color. But the colors turned out perfectly defined and the cake was quick and easy to make. I also want to point out the versatility of this recipe: You can dye the batter any color to go with any event. For example, Valentine's Day: Red, Pink, and White. 4th of July: Red, White, and Blue. Easter: light pretty pastel colors. Sports parties: team colors. Bridal or baby showers: use the wedding colors or the colors of the baby's room. Have fun and feel free to go wild and crazy with the endless color combinations!

Ingredients:

• 1 box French Vanilla cake mix
• Food coloring

Cream Cheese Frosting:

• 1 pkg. 8 oz. cream cheese, softened
• 1/4 cup butter, softened (half a stick)
• 2 t. vanilla
• 4 cups + powdered sugar
• Milk

Make cake batter according to pacakge directions. Divide batter evenly between 4-5 bowls (more or less depending on how many colors you're using). Mix in food coloring, 1 to 2 drops at a time, until desired color is reached for each bowl. Grease and flour two round 9-inch cake pans. Pour half of one color in the bottom of each pan, tilting the pan so it covers the bottom. Pour half of the second color in each pan until evenly spread (Note: don't worry about completely covering the first layer - the less perfect the more fun and creative it looks!). Continue with the rest of the colors until both pans are evenly coated. Cook according to cake mix directions. Allow the cake to cool and then gently shake the cake out of the pans onto a flat surface.

While the cake is cooling, make the frosting by creaming together the cream cheese, butter and vanilla. Mix in 4 cups of powdered sugar and add about 1/4 cup milk and blend until combined. Continue to add powdered sugar and milk until desired frosting consistency is reached.

Layer the two cakes together using frosting between the layers. Frost the outside of the cake completely and, if desired, top with matching sprinkles.

Note: Any white/yellow cake mix can be used with any combination of frosting.

Southwest Mini Crescent Burritos

In case it isn't absolutely obvious yet, I happen to love mexican/southwest flavors in meals. I had a tube of crescent rolls sitting in my fridge screaming to be used before they expired and happened to stumble across this recipe on Pillsbury's website. These were super easy and healthy and had an incredible flavor! Warm, soft crescent rolls envelope seasoned chicken, beans, corn, spinach, cheese and tomatoes to make a hearty and delicious meal. An added bonus about the spinach in this recipe is that you can barely even see it or taste it! My husband abhors spinach, but I snuck some in without telling him, just to see if he'd notice. He loved every bite of these babies and even went back for seconds. There is only one stipulation for making these: you HAVE to make the dip to go with it! I'm not ashamed to admit that I actually licked the leftover sauce out of the bowl using my finger. Yes, it's that good (and so easy too!) These are also very versatile and can be served as the main dish for dinner or as a light appetizer at a party or fancy dinner. (Recipe and picture courtesy of Pillsbury)

Ingredients:

• 1 can Pillsbury refrigerated crescent rolls
• 1/2 cup frozen chopped spinach, thawed and squeezed to drain
• 1 cup cooked chicken breasts, shredded
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn
• 1/2 cup cheddar cheese, shredded
• 1 medium tomato, diced
• handful fresh cilantro, chopped finely
• 1/2 package taco seasoning mix
• 1 tsp. cumin
• 1 tsp. lime juice
• 1 tsp. garlic powder

Sauce:

• 1 cup sour cream
• 1/2 cup salsa
• 1 tsp. lime juice
• 1 tsp. cumin
• 1/4 cup ranch dressing

Heat oven to 375 degrees. Unroll can of crescent dough and press perforations together to seal. Press or roll into a 13x9 inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds, making 6 squares.

Mix remaining ingredients together in a medium bowl until combined. Spoon about 1/4 cup chicken mixture onto the center of each crescent square. Bring up one side of the dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On greased cookie sheet, place rolls seam-side down and 2 inches apart. Bake 14-18 minutes or until edges are golden brown.

In a separate small bowl, mix together all of the sauce ingredients. Refrigerate until ready to serve. Serve rolls warm with sauce on the side.

Cream Puffs

How is it that something so simple can be so beautiful, creamy and perfect for any occasion? Breading and cream - it honestly can't get any better than that. I received a Better Homes and Gardens cookbook when I got married that was made specifically for newlyweds. I l.o.v.e it. Every recipe I have made has turned out fabulous, and I love all of the tips and fun ideas for making meals festive and special for any occasion. This cream puffs dessert is yet another tried-and-true recipe that I absolutely love. I literally threw this dish together in less than an hour for our Sunday dessert. The breading turned out perfectly soft and had a fabulous flavor. And the cream... Well, let's just say I ate the leftovers with a spoon until it was gone. The other wonderful thing about this recipe is you can make it as simple or as fancy as you want! The cream puffs are beautiful drizzled with chocolate and sprinkled with powdered sugar on top, but taste just as wonderful with the simplicity of the bread and the cream. If you like cream puffs at all, you will love this recipe. (Picture courtesy of Deaf Lion)

Ingredients:

• 1 cup water
• 1/2 cup butter (1 stick)
• 1/8 tsp. salt
• 1 cup all-purpose flour
• 4 eggs
• 1 box vanilla pudding (3/4 oz.)
• 1 cup whipped cream

In a medium saucepan, combine water, butter and salt. Bring to boiling. Add flour all at once, stirring vigorously until mixture forms a ball and sticks together. Remove from heat and cool for 10 minutes. Add eggs, one at a time, stirring with a wooden spoon after each addition. Stir each egg until completely combined before adding the next one.

Drop 12 heaping tablespoons of dough on to a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes until they are firm and a light golden color. Transfer puffs to a wire rack and cool. Cut tops from puffs and remove the soft dough from the inside.

Make up the vanilla pudding according to package directions. Once set, stir in the whipped cream until completely combined. Fill the puffs with the whipped cream and sprinkle with powdered sugar. Keep in fridge until ready to serve.

Tip: These also make a wonderful summer dessert served with ice cream and caramel sauce rather than the pudding mixture.

Red Chile Chicken and Rice

I am a big fan of the classic red beans and rice dish but I've never liked the acidity caused by the meat and the spices. This recipe has officially solved all of those problems! Hearty, comforting, and full of fiber, this dish is yet another one-pot-wonder recipe that only dirties one pan! It's made up of fluffy rice, red chile chicken, hearty black beans, and a punch of flavor from onions, cheese and tomatoes. It has a wonderful creamy flavor and is perfect for a weeknight meal when time is short and everyone is hungry. And don't worry about the exorbitant amount of chili powder - it's not spicy at all and creates a wonderful flavor (and an amazing red color). (Picture and recipe adapted from Mel's Kitchen Cafe.)

Ingredients:

• 2 Tbsp. canola oil, divided


• 2 large chicken breasts, cut into small 1-inch pieces


• 1 1/2 Tbsp. chili powder, divided


• 1 tsp. salt


• 1/2 medium onion, diced


• 3 cloves garlic, minced


• 1 1/2 cups rice


• 2 1/2 cups chicken broth


• 1 can red beans (can also use black or pinto)


• 1 can diced tomatoes (optional)


• Sour cream, cheese, green onions and cilantro for garnish

Heat 1 tablespoon oil in a medium-large pot over medium-high heat. Sprinkle chicken with 1/2 Tbsp. chili powder and salt. Place chicken in the pot, stirring occasionally until it is browned and cooked through (about 2-3 minutes). Remove the chicken to a plate. Add the second tablespoon of oil to the pot and saute the onion, garlic and rice. Cook on medium-low, stirring for several minutes until the rice begins to brown. Add the remaining 1 Tbsp. chili powder and the chicken broth. Bring to a boil, then reduce heat to medium-low and cover, cooking for 10 minutes.

Add the chicken, beans and tomatoes to the pot and stir everything to combine. Serve with shredded cheese, sour cream, green onions and cilantro on top.

BBQ Chicken Salad with Creamy BBQ Dressing

BBQ Dressing? I know it sounds weird, right? Wrong! This dressing seriously made this salad. I'm a huge fan of anything southwestern - particularly when it's loaded with black beans, corn, tomatoes, avocado and cilantro. The ingredients in this recipe are the basic necessities for a good southwestern salad with a smooth, creamy bbq dressing loaded with flavors including cilantro and lime juice. Simple, refreshing, and healthy describe this dish perfectly. If you like filling and zesty dinner salads, you'll love this one! (Picture and recipe adapted from Mel's Kitchen Cafe)

Ingredients:

Salad:

• 2 cups cooked chicken, diced or shredded
• 1 cup bbq sauce
• 1/2 head iceburg lettuce, chopped (or favorite kind of lettuce)
• 1/2 cup onion, diced
• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 medium tomato, diced
• 1/2 avocado, sliced
• handful cilantro
• 1/2 cup shredded cheddar cheese

Dressing:

• 1 cup mayonnaise
• 1/3 cup milk
• 1/3 cup buttermilk*
• handful fresh cilantro
• 1 Tbsp. lime juice
• 1 tsp. white vinegar
• 1 tsp. granulated sugar
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground cumin
• 1/3 cup bbq sauce
• 1/4 cup ranch dressing

Salad: Mix chicken and bbq sauce together in a medium bowl. Layer lettuce and other salad ingredients in a large bowl or plate.

Dressing: Put everything in a blender and mix until fully combined. Refrigerate until ready to serve.

*If you don't have buttermilk on-hand, simply put a little less then 1/3 cup of milk in a bowl with 1 Tbsp. lemon juice or white vinegar. Mix together and let sit at room temperature for 5 minutes or until slightly curdled.

Baked Chicken Sandwiches with Caramelized Onions

One of my husband's favorite all-time meals is chicken sandwiches with french fries. In all honestly, it's been great to have something so simple and quick to rely on that I know he'll always like. I love this particular recipe because it has all the goodness and flavor of a fried chicken sandwich, but with the healthy and juicy benefits of a baked dish! I used a simple "shake-and-bake" seasoning packet that I bought at the store for mine, but seasoned breadcrumbs would work just as well. I also love the addition of the caramelized onions. They add just a hint of sweetness without overpowering the spices of the chicken, and make for a very delicious and healthy meal! We had this last night on toasted dinner rolls with a side of baked fries and freshly cut pineapple. (Photo courtesy of Anne Strawberry)

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into medium pieces
• 1/2 package shake-and-bake seasonings
• 1/2 tsp. garlic powder
• 4 slices cheddar cheese
• 1 cup onions, cut into long strips
• 1 Tbsp. butter
• 5-6 small sandwich buns/rolls
• fresh lettuce leaves
• freshly cut tomatoes

Pour the chicken, shake-and-bake seasoning and garlic powder into a large ziploc bag and shake thoroughly until all pieces are coated. Place on greased cookie sheet and bake at 350 degrees for 20 minutes, or until cooked through and crispy on the outside. While the chicken is baking, place the onions and butter into a medium skillet and cook over medium heat for 8-10 minutes, stirring frequently. Onions will become soft and will have a light caramel color to them. After chicken is cooked, place cheese slices on top of the chicken. Place back in the oven for 1-2 minutes, or until cheese is melted. Layer chicken, onions, lettuce tomatoes, and other condiments onto sandwiches and eat warm.

Tip: For toasted bread, simply slice open the buns and lay them cut-side down onto the greased cookie sheet. Place under broiler for 1-2 minutes or until warm and slightly toasted. Remove from oven and top with butter or mayonnaise before adding the sandwich ingredients.