Loaded Stuffed Chicken

I was browsing the web looking for Paleo recipes and I ran across this recipe.  It was a good start, but I wanted to push it further with more flavors. So I finally ended up with this, my loaded stuffed chicken!  Recipe serves two but can be doubled.

Ingredients:
2 chicken breasts, pounded thin to about 1/4 inch thickness
Olive oil
Garlic Pepper
1/4 cup shredded parmesan cheese
2 shallots, diced
3 strips bacon, cooked and chopped
1 handful of fresh spinach leaves
1/2 cup shredded cheddar cheese

Directions:

1.  Preheat the oven to 350 degrees.  Cover a baking sheet with tin foil and place chicken breasts next to each other on the foil.
2.  Drizzle a bit of olive oil onto the chicken and spread it around with the back of a spoon.  Sprinkle garlic pepper over the oil, then layer half of the parmesan cheese, shallots and bacon on each of the chicken breasts.  Finish with enough spinach to cover each breast and 1/4 cup of the cheddar cheese.
3.  Take one of the shorter ends of a chicken breast and roll it up lengthwise, as tightly as possible.  Tuck in any ingredients that may have spilled out, and repeat with the other breast.  Skewer each breast with a couple of toothpicks or bamboo skewers to hold them together.
4.  Top the chicken breasts with the remaining cheddar cheese and a few spinach leaves.  Cover the baking sheet loosely with a piece of tin foil.
5.  Cook for 35-40 minutes, or until chicken is cooked through and no longer pink.  Remove the toothpicks, slice and enjoy!

Mediterranean Chicken

My husband and I are once again on the lookout for low carb recipes.  We came across one for chicken with artichokes, added a few twists, and voila: Mediterranean Chicken!  It tastes a lot like warm spinach dip, plus the great flavors of sun dried tomatoes and spices.  Recipe feeds two, but it can be doubled for a larger dish.

Ingredients:
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tablespoon garlic pepper
1 tablespoon Italian herbs
1 tablespoon onion powder
1 pinch of salt
1 (15 ounce) can artichoke hearts, drained and chopped
2 boneless, skinless chicken breast halves cut into two-inch pieces
2 ounces sun dried tomatoes in oil, drained and chopped

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, mix together the Parmesan cheese, mayonnaise, and spices.

3. Place chicken, artichokes and tomatoes in an ungreased 8 by 8 inch baking dish.  Stir in the mayonnaise mixture until well combined.

4. Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Note:  If you want more veggies, try adding chopped mushrooms and/or chopped olives to the mix.

Mango Margaritas

I love margaritas, but sometimes they are a bit too sour for my taste.  This is a good way to balance the sweet and sour flavors.  See the instructions below the recipe to make a large pitcher-sized batch instead of one drink.  This is an alcoholic drink, and intended for adults only!

Ingredients:
salt and lime juice (optional)
1 shot tequila
1 shot triple sec
1 shot margarita mix
1 shot mango juice (I used Kern's brand, available in cans or a large carton)
Ice cubes

Directions:
1.  If you like your margaritas with salt, wet the rim of a margarita glass with lime juice and then dip it in a plate full of salt.  Add some ice cubes to your glass and set aside. 
2.  Combine liquid ingredients and a handful of ice cubes in a shaker.  Shake until well mixed, then strain into your margarita glass.

NOTE: For large parties, try making a pitcher of margaritas.  Simply add equal parts of all liquids (I start at eight shots of each) to a pitcher, then place it in the refrigerator.  When you're ready for a drink, give the pitcher a quick stir (to evenly mix the alcohol) and then pour into glasses filled with ice.  Easy!

Shrimp Enchiladas

In celebration of Cinco de Mayo, I made a variation of my chicken enchilada recipe.  This one uses shrimp and onions instead of chicken and olives.  Most grocery stores now sell small, cooked shrimp with the tails already removed, which are perfect for this recipe.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-1 lb cooked shrimp, chopped into bite-sized chunks
-1/4 cup red onion, diced
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:
1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the shrimp, onions and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.  Serve with sour cream, rice and beans.

Lemon Lime Jello Cupcakes

When I was a kid, my mom was famous for her "jello poke cake" recipe.  It was frequently requested for birthday parties.  The beauty of jello cakes and cupcakes is the variety of cake/jello flavor combinations.  Most people do white cake with strawberry jello, but you can also try this lemon cake/lime jello combo, or chocolate cake with cherry jello, etc.

WARNING:  Other recipe bloggers may not mention the fact that liquid jello is sticky and can make a mess.  Have a few napkins or wipes on hand to deal with spills or splatters, or sticky fingers, which are the worst.

Ingredients:
1 box lemon cake mix (plus required mix-ins, like eggs and oil)
1 cup water
1 box (3 oz) lime jello
1 package cake frosting (I used cream cheese flavor)

Directions:
1.  Bake cupcakes as directed on the box, then let cool completely.  Use a fork to poke holes in each cupcake.  The more holes, the more jello will seep through the cupcake.
2.  Boil the water in a pot.  Remove pot from heat and add in jello, stirring for at least 2 minutes.
3.  Carefully spoon jello over the cupcakes, letting the liquid seep into the holes.  Refrigerate for at least 30 minutes.
4.  Frost cupcakes and decorate as desired.  Since I made these for Easter, I used some jelly beans to make flower designs.

Stuffed Bell Peppers

The following recipe is a low-carb alternative to pasta dishes.  With the traditional combo of ground meat, veggies and spaghetti sauce, you probably won't even miss the pasta.

Ingredients:
1 pound ground turkey or beef
1/4 onion, chopped
3 cloves garlic, minced
2 red or green bell peppers
1 jar spaghetti sauce
Salt and pepper
1/4 cup shredded cheese

Directions:
1.  Preheat the oven to 400 degrees.  Cook the ground meat, onion and garlic in a large pan until the meat is cooked through.  Drain the mixture in a colander to remove the extra grease. 
2.  Return the meat mixture to the pan and stir in the spaghetti sauce.  You might not need the entire jar- start with half the jar and add more until all the meat has absorbed some of the sauce.  Season with salt and pepper to taste.
3.  Cut the stems off the peppers, and remove the seeds and white bits.  Place the peppers in a glass casserole pan and fill them with meat mixture.
4.  Bake at 400 degrees for about 30 minutes, or until the peppers become tender.  Remove from the oven and top with shredded cheese.  Use a spatula to remove the peppers and serve.

Tuna Dip

I've seen a dozen variations on this recipe online, but the basics are 1) canned tuna 2) dairy spread like cream cheese or sour cream and 3) spices.  So for the big game yesterday, I threw together my own version and kicked it up with some veggies too.   Enjoy!

Ingredients:
1 can tuna, drained
1/4 onion, diced
2 cloves garlic, minced
2 tablespoons peeled and diced carrot
1 package cream cheese, room temperature
1 tablespoon liquid smoke (you can also use mesquite seasoning)
1 teaspoon paprika
1/4 teaspoon salt and pepper
milk (optional)

Directions:
1.  Combine tuna, onion, garlic and carrot in a mixing bowl.  Stir in cream cheese until well combined. (Letting the cream cheese "thaw" at room temperature beforehand makes it easier to stir)
2.  Add liquid smoke, paprika, salt and pepper.  Taste the mixture and add more of any seasoning if desired.
3.  If you prefer a thick spread, the dip is finished.  However, if you would like a softer, creamier texture, you can add a few tablespoons of milk.
4.  Serve with crackers, potato chips or vegetables to dip with.
Note:  fish design made using a paper stencil and a sprinkle of paprika.