Sunday Dinner: Spinach Artichoke Chicken

It's that time again- the Sunday dinner special.  Though it was a beautiful fall day we left the grill in the garage and I made a great new chicken dish.  I always think that chicken gets so boring and I'm always looking for someway to spruce up the plain ol' chicken breast.  I think this recipe fits the bill and it's perfect for a Sunday dinner or for company!  I hope you give it a try.  I served mine over pineapple rice.

Spinach Artichoke Chicken

Total time: 1 hour

serves 6

6 chicken breasts

1 package fresh mozerella cheese

1/8 c. grated parmesan cheese

1 package frozen chopped spinach

1 can artichoke hearts drained and chopped

2 cloves garlic minced

1/4 cup Coffee Mate lowfat Original creamer

2 t. cornstarch

1 c. chicken broth

dash ground white pepper

dash ground red pepper

**preheat oven to 350 degrees

**use an oven safe pan

1. Sautee garlic, spinach and artichokes in EVOO for 3-4 minutes.  Season with white pepper.  

2. wisk cold coffee creamer and cornstarch together in a small bowl

3. Add creamer to spinach mixture and stir to combine, stir in parmesan cheese, cook 2-3 minutes

4.Cool filling in a bowl

5. pound chicken breasts until thin

6. mound spinach mixture on one end of chicken breast, top with sliced fresh mozzerella cheese

7. roll the chicken breast, wrapping the meat around the filling and secure with a toothpick (or 2)

8. heat 2 T. of EVOO in the same skillet you cooked the filling in.  Place the chicken seam side down in the pan.  Cook for 4 minutes or unti that side is golden brown.  Flip and repeat.

9. To finish cooking the chicken add 1 cup of chicken stock to the pan (leaving chicken in place) and place in a 350 degree oven for 20 minutes.

10. remove from oven, slice and serve over rice.

Pumpkin Spice Cupcakes

SWEET TASTE OF FALL!

Today I tried a quick and easy Pumpkin Spice Cupcake recipe that if a great way to use a box cake mix. The turned out light and fluffy with a hint of pumpkin taste. If you want to try out this recipe it was really easy.

Betty Crocker Yellow Butter Cake Mix
1 package instant pumpkin spice pudding mix (small box)
4 large eggs
1 stick non-salted butter
1 cup of milk

Mix together cake mix and pudding mix. Then add softened butter, eggs, and milk. Beat with a mixer until smooth. (you may still have a few lumps from the butter but thats okay.) Spoon into cupcake liners and bake 20 minutes or until toothpick comes out clean.

Top with your favorite frosting. I used a swiss buttercream but a cream cheese frosting would also be good. Then sprinkle a little pumpkin pie spice on the top. Eat and enjoy!

Sunday Dinner: Pork Roast & Apple stuffing

Looking for a fall comfort dinner?  Tonight we did Pork Tenderloin with apple stuffing and pan seared brussel sprouts.  I love Sunday dinner, especially on a gloomy fall day.  I think it gives everyone something to look forward to all day.  I try to come up with something special since I've actually got time to really put some "love" into a meal.  During the week- I cut a lot of corners and stick with things that are quick and easy.  On Sunday I don't mind spending time chopping veggies and building flavors for a good recipe.  I love this recipe I put together today.  The stuffing is sweet and savory and I used a sweet chicken sausage to pair with the chopped apples.  The roast is simple but cooked to the perfect temp. it melts in your mouth.  To really brighten things up I created an unusal but yummy brussel sprout recipe.  I found I LOVE brussel sprouts when they are prepared like this, but my trusty taste testers couldn't get over the "brussel sprout mindset" and didn't love it.  If you like brussel sprouts or want to try it for the first time. You'll love this recipe.

1/4 C. diced celery
1/4 C. diced onion
2 chicken and apple sausages (casing removed and crumbled)
1/2 bag of stuffing mix
3/4 cup panko bread crumbs
1 egg
2 apples (peeled and chopped)

1 cup Chicken Stock

1 t. dried sage

1/2 cup roasted salted pecans

1 pork loin

2 T. honey

2 packets Duck Sauce

2 T. apricot preserves

2 t. chicken stock

Stuffing Recipe:

Sautee celery, onion and sausage in EVOO until onions are translucent.  Add Apples, cook 5 minutes. Salt & Pepper to taste. Toss in stuffing mix, panko, egg and chicken stock.  Toss in salted roasted pecans and place in the bottom of a roasting pan.

Pork Loin:

Season pork with salt, pepper, ground red pepper & paprika.  Mix Honey, duck sauce, preserves and chicken stock together.  brush over the meat.  Place meat atop of stuffing.  Cover.

Roast at 325 degree for 45 minutes.  Remove lid.  Reglaze. Roast without lid for 30 minutes or until thermometer reaches around 160 degree.   Let rest for 15 minutes.  Slice and serve.

Fancy Brussle Sprouts:

quarter desired amount of brussle sprouts
sautee over medium high heat in EVOO.  Season well with salt and pepper.  Meanwhile in a bowl wisk 2 T. of dijion mustard, 1 t. sugar, 3 T. pomegrante vinegar (or red wine vinegar).  Once sprout start to brown toss them in the dressing.  Place in serving bowl and top with feta cheese, pecans and dried cherries.  Serve warm.

Cozy up with a Chicken Pot Pie

I found a delicous recipe that I tried out this weekend: homemade chicken pot pie!  It was sooo good!  It calls for a homemade crust but I didn't have much success with that part and being the baker that I am I feel like something may be off in the recipe (I mean it couldn't be me right?! LOL)   I had a frozen pillsbury pie crust on hand so I used that instead and threw the homemade dough away.  Here is the link to the website where I found it.  They provide step by step instructions with pictures!  http://elise.com/recipes/archives/004089chicken_pot_pie.php

Here's my "TWEAKED" version of the recipe

Chicken Pot Pie

Ingredients

1 rotesseire Chicken (meat pulled an diced)
1 package of frozen pie crust (rolled kind)

Filling ingredients

6 Tbsp unsalted butter

1/2 large onion, diced

3 carrots, thinly sliced on the diagonal

3 celery stalks, thinly sliced on the diagonal
1 potato (peeled and diced)

1/2 cup all-purpose flour

1 cup of heavy whipping cream

1 teaspoon dried Italian Seasoning

1 teaspoon dried parsley

1 teaspoon dried basil

couple splashes of white wine

3/4 cup green peas, frozen or fresh

salt and pepper to taste

Egg wash

1 egg whisked with 1 Tbsp water

Method

1.  Thaw pie crust dough according to package directions.

2.  Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and potato and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the cream.   Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat and dried seasoning salt and pepper and stir well. Taste and adjust seasoning if necessary. Fold in peas.  Divide the warm filling among six 10-ounce ramekins or one large pie pan.

4 Cut pie dough slightly larger than the circumference of the ramekins or baking dish. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

What's in store this week on 365.entertain.everyday

I've been busy updating my blog layout so I haven't posted much. Please leave me a comment and let me know what you think of the improvements! 

Though I haven't posted I have been thinking about all of the great things I want to post about Halloween!  This week I plan to begin featuring great costume ideas for all ages, Costume DOs and DONTs, great recipes for take-a-long party treats and recipes for your big fall bash!  Keep checking back to find out what I'm cooking up for one of my favorite holidays!  TO start things off I had to post a picture of me dressed up as Martha a few Halloween's ago (holding a plate of fresh baked chocolate chip cookies of course!)  

Get your grocery list- you'll want to add this recipe!

Drummm rollll please! This week's it's been all about my favorite snack: Chips & Dip. I've posted recipes all week long and here is my #1 choice! Serve this for a football or Superbowl Party, or a movie night. My husband loves it anytime and it gets me out of going out for wings every Sunday!

#1 Chip & Dip Recipe

Buffalo Chicken Dip

(all recipes.com and picture credit goes to guidespot.com)

8 oz. pkg. cream cheese, softened

1/2 cup ranch dressing

1/2 cup FRANK’S® REDHOT® Sauce

1 cup shredded mozzarella cheese

1 cans White Premium Chunk Chicken Breast in Water, drained

Pre-heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. 2.MIX in ranch, Frank’s RedHot Sauce, 1/2 cup of cheese and chicken. THen sprinkle remaining cheese over top and BAKE 20 min. or until bubbly. Serve with tortilla chips, carrot sticks and celery sticks.

*** quick note-- I often make this dip using 1/3 less fat cream cheese, fat free ranch, and skim mozzerella cheese and skip the chips... (sorry who am I kiddin', I don't skip the chips) BUT I do try to dip more celery sticks than chips to make it a healthier option. You'd be suprised how good it tastes -- no one will be able to tell you snuck in a reduced fat dip they'll be too busy eating!)

Not Cho' Ordinary Nacho Dip!

This week's entertaining topic is Snacks! MMMM! Today I'm featuring #2 of the Top 3 Chip and Dip Recipes. I love #2 sooo much and it comes from my good friends Traci & Toby Weston. I tried this recipe at their engagement party a few years ago and had to have the recipe. The best thing about this amazingly delicious chip and dip recipe is that you can customize it to your own taste! BUT if you do be sure to keep the sausage/beef combo it's what makes it spectacular! I love to make this for 4th of July. I mix it up in the morning, spend the day on the boat, then come back and feed the hungry crowd.  (picture courtesy of ehow.com)

#2 Chip & Dip Recipe
Traci & Toby's Famous Nacho Dip

1 and 1/2 packs velveeta cheese
1 brick of cream cheese
1 small can of chilies
1 soup can size of diced tomatoes with pepper mix (fiesta mix)
1 pound ground hamburger, cooked, and seasoned with taco seasoning
1 pound ground sausage (mild or spicy), cooked and seasoned with taco seasoning
milk as needed to water it down (the Velveeta can get thick)

***(notes from Traci) sometimes we add a can of hormell beanless chili and Toby adds extra 'love' into his queso dip he says! ha ha Really, you can dress it us with anything you have in the cupboards...corn, black beans....it's usually or way to empty our cupboards!

Melt the ingredients together in a crock pot and keep heated on low. Serve with tortilla chips and enjoy!

Chips & Dip to die for!

One of my favorite snacks is chips & dip. There are so many varieties of this popular combo but I've got three that you are going to love! Today we'll start with #3, tomorrow #2 and finally on Thursday my #1 chip & dip recipe fit for your next get-together.

The Snacks of the Day

#3. Coming in third place is a Mediterranean version of chips and dip that are perfect when you're asked to "bring something" to a party or when you want a fresh somewhat healthier snack. Now I didn't invent the dip nor the ideas of pita chips but I have made them so many times I don't even know where the recipes came from..

Pita Chips and Greek Dip

1 bag of pita bread

EVOO (a few drizzles or enough to coat the chips

Garlic Powder

Sea Salt

Dried dill

Preheat your oven to 400 degrees. Cut the pitas in the several wedges (chip sized pieces) the toss them in a large bowl with the remaining ingredients. Season to taste and bake for about 20 minutes or until crispy. Salt them lightly when they first come out of the oven then cool and serve.

Greek Dip

1 brick of herbed cream cheese (softened)

1 container of hummus

1 cucumber (diced)

2 large tomatoes (seeded and diced)

1 container of crumbled feta cheese

a handful of pitted kalamata olives (halved)

On a round serving platter spread the cream cheese in an even layer. Then layer the hummus on top. Next sprinkle on the cucumber, then tomato and feta cheese. I then sprinkle the olives over half of the dip (which satisfies me the olive-lover and my husband the olive-hater). Surround the dip with pita chips and serve!

I've done this dip as a passing dish at a Bachelorette Party (pictured above), a Christmas Party, a Superbowl party, and a great snack for friends on movie night. It's always a hit because it's light and refreshing but still has the great qualities that make chips and dip so popular! Try it and let me know what you think!