the wine drinking baker

BBQ Chicken Open Faced Sandwich

2011-08-11T08:34:00.000-07:00

I bought a beautiful loaf of french bread at the farmer's market and well, it was just so beautiful I almost didn't want to eat it. Well, I got over that - notice I said almost - and decided to make a good ol'rib sticking sandwich.

Honestly, I didn't really have a final result in mind when I started to put it together (really I just kind of cleaned out the fridge and put it all on this sandwich)! But, my husband loved it, so the end result was a winner! Sometimes the best recipes just sort of create themselves and you just have to go with it and never look back (oh, unless you look back for seconds - then it's ok)

What you need to round up:

1 loaf of french bread

2 boneless skinless chicken breasts

1 cup of your favorite BBQ sauce

(Ok - so the BBQ sauce I used wasn't my favorite - I'm a Sweet Baby Ray's kinda gal)

Chicken broth

4 Tablespoons cream cheese

2 green onions

Red pepper flakes

An appetite!

It's so easy, here we go!

Place chicken breasts in baking dish

Preheat your oven to 375

Pour chicken broth over the breasts until the dish is about an inch full

Pour your 1 cup of BBQ sauce over and spread evenly

Bake in oven for about 25 minutes or until it reaches at least 165 degrees internally

In the meantime ...

Slice that beautiful loaf in half lengthwise

Chop your green onions

Spread 2 Tablespoons of cream cheese on each half of the loaf

Scatter green onions on top of the cream cheese

When your chicken is done - let it cool until it is touchable and chop it into cubes

Also, when your chicken is done - turn the oven up to 400

I know - not a pretty picture - it's just a messy process!

Top the bread with chicken cubes

My tummy is growling ...

Sprinkle red pepper flakes on top

Admire for a minute - then put those babies in the oven!

Bake at 400 for about 5 minutes

Switch the oven to broil and go another 5 minutes or until it gets slightly brown & bubbly

Let it cool for a few minutes - then cut off a hunk and enjoy

It is also really good topped with Baker's Favorite Coleslaw!

Oh yeah - pile it on!

And ... don't make this for a first date because eating it is um ... messy to say the least

Baker's Favorite Coleslaw

2011-08-11T08:32:00.000-07:00

Ahhh, coleslaw. It is one of my summer favorites. It is good alone, or on top of a warm sandwich!

We were given a homegrown cabbage head from my husband's coworker and we both decided we were cravin' some 'slaw!

Enjoy!

What you need:

1/2 head of cabbage (or whole head if smaller)

1-2 carrots

1 red bell pepper

1 cup mayonnaise (I like the kind made with olive oil - half the calories!)

1 tablespoon mustard

2 tablespoons balsamic vinegar

A few shakes of cayenne

Fresh ground pepper to taste
1 teaspoon of sugar

Instructions:

Cut your cabbage head in half

Cut diagonally then in half again

Wash the cabbage in colander

Wash and peel your carrots

Cut with potato peeler (or with knife if you want thicker shreds)

Cut the top off your bell pepper

Off with his head!

Sorry - I couldn't resist that one!

Pull out the seeds and "guts" with your hand

Cut pepper in half, slice into long strips, and cut those strips in half

Put your cabbage, carrots, and peppers in your bowl and toss them together

The dressing:

Put everything (mayonnaise, mustard, balsamic vinegar, cayenne, pepper) except the sugar in a bowl

Stir together

Add the sugar, stir until color is consistent

Add more pepper to taste if needed

Stir the dressing into your cabbage, carrot, pepper mixture until evenly distributed

Refrigerate for 30 minutes before serving

Is your mouth watering? Mine is!

Huckleberry Vodka Infusion - Stage 2

2011-08-05T17:08:00.000-07:00

As promised, here is Stage 2 of huckleberry infused vodka!

No chit chat, I am just going to get right into it here (what? I am thirsty!)

Step 1: To tell if it is ready - you have to open it and sip it. It's a tough job, but you can handle it!

That is really the only way to tell because each to their own in flavor strength

Step 2: If it's ready, you can optionally remove the berries.

I choose not to remove/strain berries.

Not because they have much of a taste left, but because they look so pretty floating around in the glass. (Think accessories for your drink - and Rachel Zoe says you can never over accessorize, so that's my story and I'm sticking to it!)

Step 3: Pour desired amount into a glass over ice

Don't spill like I did!!

Step 4: The mixer

I chose tonic water, but I also love it with soda water

Personally, I like a minimally or mildly flavored mixer because I really wanted to enjoy the flavor I created with my infusion

Step 5: I still can't get over my new mason jar wine glass! It's too fun, and you can even put a lid on them!

Watch out, because I learned how to make them, and you might get one for Christmas!

Step 6: Make one for your man, friend, mom, neighbor, roommate - because this is too delightful not to go around.

Huckleberry Vodka Infusion - Stage 1

2011-08-05T16:42:00.000-07:00

TGIF & hellooo huckleberries! I am excited to share this infusion, because it is just so delicious and refreshing for these dog days of summer.

Infusions are fun and you can throw in whatever fruit or veggie that is in season. I found some huckleberries in the freezer from last summer and decided the best way to use them up is to dump them in vodka!

The thing I love most about infusions is that even though you can buy the same flavor off the shelf at the liquor store, it just doesn't taste as good as the real fruit flavor. So in honor of huckleberry season coming up, I bring you huckleberry (hiccup) infused vodka!

What you need: mason jar, vodka, & huckleberries (or berries of your choice).

Step 1: fill jar at least 3/4 full of berries (mine are frozen - they can be either fresh or frozen)

Step 2: Pour the vodka into the mason jar

Step 3: Put on the lid

Step 4: Store for about 3 days, berry infusions tend to infuse pretty quick

Shake gently once a day

Stay tuned for stage 2 (yes, this is the stage you get to drink it)!

Low Calorie Lemon Pepper Hummus

2011-08-04T19:53:00.000-07:00

It's been a while, but I am getting the urge to blog again. My husband and I have been busy, busy, busy getting ready to build a house, so while I've been cooking and loving it, I haven't really been measuring or writing it down! I missed my little blog, so here I am, here to serve you and hopefully give you some inspiration for your own kitchen!

Now, let's get to it - let there be hummus!

I love hummus, oh so much, so I experimented by cutting out the oil and adding a savory substitute - lemon juice! It is simple, rich in flavor, and did I say simple? Plus, it's a whole lot cheaper to make it then buy it.

The cast of characters:

1 can garbanzo beans - aka chick peas

1 tablespoon lemon juice

A few shakes of lemon pepper - to taste

Put garbanzo beans in the food processor, blend.

Add lemon juice & lemon pepper, blend again

Sample with your favorite dipper - carrots, pita, your finger, etc, etc.

Refrigerate and try not to eat all in one sitting!

Skinnygirl's Margarita

2011-05-20T16:53:00.000-07:00

Granted, this is not my recipe. But I certainly enjoy it! Here in Eastern Oregon it is a beautiful sunny day, mid 70's and a FRIDAY! I couldn't resist the urge to hit the tequila!
So, hold onto your sombreros girls (and guys) because this skinny girl margarita will knock your poncho off!

2 oz tequila
.5 oz orange liquor (such as Grand Marnier)
Juice of 1 lime, or equal part lime juice
Ice
Splash of good old water

It is a simple easy make.
Mix all the above in a glass.
Pull up a chair on your deck, lawn, or patio.
Close your eyes and dream you are in Mexico!
(Hot pool boy not included)

Double Bean Fire Roasted Salsa

2011-05-05T07:32:00.000-07:00

In honor of Cinco de Mayo (or as we called it in college - Cinco de Drinko) I am making salsa!
Pour yourself a shot of tequila or grab a Corona and let's get started.

What you need:
1 lb can of peeled tomatoes
1 lb fresh tomatoes
2 jalapeno peppers
1/2 red onion
4 corn cobs
1/2 can black beans
1/2 can black eyed peas
Cilantro to taste, chopped
1 tsp of lime juice or fresh limes
Dash garlic powder
Dash of cumin
Dash of oregano
Dash of liquid smoke (if you aren't using BBQ to cook veggies on)

This dish is best made on a BBQ - I am making mine on our Traeger smoker. But, if you don't have access to a BBQ (or your run out briquettes), you can probably heat the veggies just fine in your broiler.
You will see in pictures I am using a grill basket. They work great, but if you don't have one, you can use aluminum foil doubled over for a surface to place your veggies.

First thing is first, let's get chopping!
Oh, wait, I forgot, first thing is to preheat your grill or broiler to high
Alright, now let's get chopping!

Chop your tomatoes and half onion
I chop the onion fine and the tomatoes chunky ... but that's just me ... chop as you prefer to eat

Put the tomatoes, onions, and drained can of tomatoes in your grill basket or aluminum foil "boat"
Chop cilantro and place onto of tomatoes and onions

Chop jalapenos in half, seed (or leave seeds in for a spicier salsa)

Husk corn
Drain beans
Put half cans of black beans and black eyed beans in saucepan on stove
Cook on low just enough to tenderize the beans

Take a shot of tequila or pull of your Corona - you will need your stamina!

Carry all the the above out to your grill
Place the corn and jalapenos directly on the grill

Place the grill basket or aluminum foil "boat" on the grill
Let it cook for 10 minutes, then check, turn or stir as needed
Wait another 10 minutes, repeat
If jalapenos start to burn on the skin, turn or remove from heat early, they may not take as long to cook as the rest of the veggies
I went another 10 minutes, but depending on your grill you may need to go more or less time

Once veggies are removed from the grill, let them cool until they are bearable to touch
Chop jalapenos finely
Use a sharp knife down the side of your corn to cut the kernels off
Chunk up or mash the canned whole tomatoes (if needed)
Add lime juice, cumin, oregano, and garlic powder
Add liquid smoke *only if you aren't cooking the veggies on a BBQ or smoker
Stir to mix well

Place in the refrigerator for at least an hour before eating
Salsa will keep for 4 or 5 days in airtight container, or it cans great

Creamy Cajun Chicken

2011-05-03T19:57:00.000-07:00

Nothing says comfort food like slathering it in cheese! Am I wrong? No! So I brought you an easy, mouth watering dish your whole family will love. Casual enough to serve your kids, and delicious enough to serve your guests. This is loosely based on the Muffaletta sandwich of the New Orleans, but healthier and easier!

This recipe is best done on the BBQ or smoker. But, can be baked at about 350 if needed. Just know, baking will sacrifice the flavor of the grill!

What do you need?
4 chicken breasts
Garlic salt
Cajun seasoning (can substitute cayenne and chili powder)
Fresh ground black pepper

Lightly dust each side of chicken breast with spices
Throw on the grill, medium heat. If using the smoker, smoke on each side 10 minutes, then turn to medium.

Grill or bake until each piece of meat has reached 175 degrees. Some people like to base a recipe on time, but I am all about temperature. You will save yourself from risk of food borne illness and/or overcooked meat.

The sauce:
8 oz cream cheese
2 T Muffaletta spread
Don't have access to jar of Muffaletta spread? Easy! Chop green olives!

1/2 c milk
1/4 t garlic salt
1/2 t fresh ground black pepper
Over medium heat add milk and cream cheese to saucepan.

As cheese melts, stir frequently.
Add Muffaletta spread, spices, and continue to stir.

When melted and mixed evenly, turn to low heat and stir occasionally while you wait for your meat to cook.
Once done, top meat with sauce. Serve with salad, baked potatoes, or your favorite side.

British Cucumber Sandwiches

2011-04-28T18:59:00.000-07:00

Because of "Royal" inspiration, I am making cucumber sandwiches! It seems I too have caught the Royal Wedding Fever! It excites me to watch a piece of history as it happens. This memorable event isn't war, natural disaster, or economic distress; but a positive piece of history we can happily look back on as a true fairy tale, a so called "commoner" becomes a princess.

So here we go, my first attempt at making cucumber sandwiches. From what I read, they are traditionally served with tea ... but ... I am opting to pair it with a Riesling tonight!
Traditional? No! Tasty? Yes.

I found this recipe online, I'll admit it's not an original!

What you need:
Cucumber, washed

1/2 c cider vinegar

1 c water

8 ozs of cream cheese, room tempreature

1/4 cup mayonnaise

1/4 t garlic powder

1/4 t onion salt

Dash Worcestershire

1 loaf sliced white bread

Dash of paprika

First thing is first, you grate your cucumber down the sides with a fork to create indented lines. I am sure there is an official term for this technique, but we will call it "pretty fork lines"!

Next, slice the cukes very thinly
In a bowl, mix water, vinegar, and add cucumbers.
Let cukes sit in liquid for 30 minutes

In the meantime ...

Open your wine! Oh, or pour your tea, it's your call!

Also in the meantime, mix the remaining ingredients together for your spread. I mixed by hand, but a hand mixer would probably be easier

Set the spread aside
After your cucumbers have soaked for 30 minutes they will be slightly pickled
(as will you if you drank that wine)
Drain the cucumbers, place between 2 paper towels to soak up excess liquid
Spread your cream cheese/mayonnaise mixture on all slices of bread, you want it on each side of the sandwich
Layer the cucumbers on the spread, put your sandwich together

Important: Cut off crusts! Liberate the inner crust hating child in you!

Slice sandwich into quarters, triangle shaped
Sprinkle with paprika

Toast with your tea, wine, or whatever you pair this delightful, refreshing sandwich with, and enjoy!

Quinoa Granola Trail Mix

2011-04-20T15:47:00.000-07:00

It's kid week! My adorable 2 year old niece is staying with me this week, so I haven't had as much time to post recipes. However, she helped me make a great one today! Inspired by a quinoa granola recipe I saw online, I revamped the recipe and threw it in a trail mix! And I have to admit, even though it was meant for kids ... I can't stop eating it!!

What is quinoa? (Pronounced keen-wa) is a seed, but can be used like a grain. It has all 9 essential amino-acids, which makes it a complete protein. It is usually organic and is gluten and cholesterol free.

Alright, ready to hit the trail? Well ... trail mix that is ...

What you need

The Granola:

1 cup quinoa (washed and drained)
1 cup old fashioned oatmeal
3 T pure maple syrup
2 T extra virgin olive oil
1 t cinnamon
Mix the maple syrup, oil, and cinnamon together, stir in quinoa and oats.
Spread on greased baking sheet
Bake at 350 for 15 minutes, stirring or flipping every 5 minutes.
Cool completely.
It might look like bird seed ... but it tastes great!
In the meantime ... you can get the trail mix ready!

Trail Mix:

2 cups sunflower seeds (unsalted)
1 cup unsweetened coconut
2 cups raisins
1.5 cups unsweetened mini chocolate chips (my niece loved the minis - at my house they have been renamed to "teeny-tiny-choco-chips)
Quinoa/oatmeal granola

(Feel free to add whatever else you have in the cupboard: chopped dates, M&Ms, nuts, Craisins, etc, etc)

My Big Fat Greek Burger

2011-04-16T17:42:00.000-07:00

I was trying to figure out what to do with the leftover sun dried tomatoes in my fridge. I also had a jar of diced green olives ... I must be in the mood for burgers lately because this combo is what inspired me to create My Big Fat Greek Burger! The moist burger is topped with caramelized balsamic onions and eaten over broiled garlic bread or a bed of lettuce.

The Burger:
1-2 lbs ground beef or ground lamb
1 egg
1 c finely chopped sun dried tomatoes
3 heaping spoons of diced green olives
1 T dried basil
1/2 t cumin
Sea salt & pepper to taste
Feta cheese sliced
Mix all ingredients together in a bowl with a big spoon. Form into patties, leaving a dent or thumb print on the top (this prevents a puffing/dome shaped burger that results from steam being trapped inside).
Cook burgers on BBQ or like I do on our Traeger Smoker on medium heat.

In the meantime, prepare the onions!

The Caramelized Balsamic Onions:

1 medium onion diced
1/4 c extra virgin olive oil
2 T balsamic vinegar
1/2 t sea salt
Heat extra virgin olive oil in skillet over medium heat
Add onions, salt, pepper
Cover and cook for about 5 minutes
Uncover and let the sauteing begin

Saute, stirring frequently until the onions begin to be tender and brown, this will take 20-25 minutes
Remove from heat and stir in balsamic
Serve hot or cold over burger

They are done!

Now that the onions are done ... time for bread (if you want it - otherwise eat over bed of lettuce)

The Bread:

Slice of your favorite bread
Spread on butter (I love Brummel & Brown yogurt butter)
Sprinkle on cumin, garlic, onion salt
Broil until lightly crisp

When the burger reaches an internal temperature of 150 degrees, place a slice of feta cheese on top and cook until it reaches 160 degrees.

Great as leftovers for your lunch tomorrow! :)

Kid Friendly Protein Broccoli!

2011-04-14T20:54:00.000-07:00

Kid Friendly Protein Broccoli

I love broccoli, I guess my parents were lucky I consider it a comfort food. So ... you want your kids to love it too? Here you go, they can't resist this!

1 bag frozen broccoli
1 pack ranch dip mix

1 24 oz tub 2 % cottage cheese

Mix all ingredients together
Bake @ 400 for 30 minutes
You can also broil for a crunchy brown finish
Healthy Twist: Add chopped cauliflower!

Enjoy!

To make even more kid friendly add ground beef, chop broccoli fine, or add parmesan cheese on top.

Rainbow Peep-Cakes!

2011-04-13T21:46:00.000-07:00

Peep Cakes! I made these for a baby shower, but they are so fun and bright they are great for Easter too! Any excuse to eat peeps right?

The best thing about rainbow cupcakes is they are chameleons, they can be done extra bright like tie dye, in school colors, or party theme colors! You can play around with topping decorations, not just peeps! Have fun and see how many colors your tongue will turn!

I varied my tried and true cupcake mix a little by leaving out the pudding and milk and adding a few new things (like mayo!). So this was an experimental batch, and lucky for me there was gold at the end of my rainbow cupcake!

Cupcake:
1 boxed cake mix (I used french vanilla)
Add ingredients according to box
Add an extra 1/4 cup oil
Add a big ol'dollop of mayo! (I mean big, like a 1/4 cup)
I promise you won't taste it - but if the idea of mayo grosses you out, add applesauce, which is also healthy twist!
1 tsp vanilla extract
1 tsp butter extract
Food coloring of your choice
Blend according to box mix directions (include extra oil in addition to the oil called for in the recipe as it calls for it, so don't put it in two separate times, put all oil in at once)
Mix in mayo, vanilla extract, and butter extract
Separate batter into different bowls (one bowl for each color you want in your cupcake)
Mix colors in batter
Spoon first color, distribute evenly in cupcake pans
Spoon in second, third, and so on
Bake according to box directions
I always take them out 5 minutes earlier then called for on box

EDIT: I forgot to mention a moisture tip! Place an oven safe container full of water in the oven while preheating. This creates steam in the oven. Leave it in the entire bake time on the bottom shelf. The steam wil help hold the moisture in your cupcake :)

The French Vanilla Buttercream Frosting:
2 pounds confectioner's (aka powdered) sugar
1 c butter, room temperature (2 sticks)
1/2 cup french vanilla coffee creamer (or your favorite flavor)
1 T vanilla extract
1 t butter extract
1.5 t salt (thanks for the tip Kelsey!!)
Using electric mixer or Kitchen Aid, cream butter. Turn speed to low and add the confectioner's sugar 1 cup at a time, carefully, or you may end up with a face full of it. Blend well.
Add creamer, extracts, salt, blend until smooth.
You can use frosting now, or refrigerate. I have never tried freezing it, but if you do, tell me how it goes!
If you store in fridge, pull out about 30 minutes before using. It is easier to work with in piping bag if it's not too cold.
Optional: Food coloring and sprinkles!

Pre-Peep!

Post-Peep!

Mexican Burgers

2011-04-08T20:39:00.000-07:00

I love a good burger. Why not mix it up, and throw in a little Mexican flavor? If you really want to mix it up drink this with a margarita or Corona! Ingredients are listed under each category, depending on your taste and calorie counting status, you may want to leave the cheese, sauce, or tortilla out. It is a self guided recipe, you make what you want to eat! (Kind of like paint by number ....!)

The Burgers
1-2 pounds ground beef, bison, chicken, turkey, elk (It's your call, I like bison)
1.5 T Montreal Steak Seasoning
1 t cumin
1/2 t chili powder
1 egg
Mix well in a bowl, form patties, make sure to leave a "dent" or big thumbprint in the top (this prevents the puffing/dome shape a thick burger gets when steam gets trapped in it). Or, if you have an eater in your household like my husband, you have to "flatten" out a couple burgers completely because for some reason he likes a flat burger!

I cook mine on our Traeger Smoker, but these can be BBQ'ed or broiled. So pick a cooking method and cook on medium until the internal temperature reaches 160 degrees. I recommend temperature over time, because every oven and BBQ is different. This ensures a safe and tasty piece of meat.

The Sauce
3/4 can red enchilada sauce
1 can 98% fat free cream of mushroom soup
1 can diced tomatoes (or equal amount of fresh tomatoes diced)
A couple dashes of sea salt
Fresh cracked pepper to taste
Put all ingredients in a pan over medium to high heat, bring to a simmer. Let simmer up to 5 minutes, stirring continually while it simmers and thickens. Turn down to low heat, stirring occasionally to prevent burning.

In the meantime, throw 1 T extra virgin olive oil in a skillet (I like cast iron), let it heat up.

The "Cheese"
4 oz cream cheese, room temp
1/4 onion, diced
1/2 can olives, hand chopped
1 T taco seasoning

When burgers are getting close to being done (reaching about 150-155 degrees) top with heaping spoonfuls of "The Cheese". It will melt a little and get browned on top.

Now that "The Cheese" is on, cut 1 tortilla in half, put both halves in your skillet to warm up. When the tortilla starts to "bubble" flip and cook the other side. Remove from heat, put on your plate, and go get those burgers off the grill, I know you are hungry by now!

Layer the tortillas on each other, place 1 burger per 2 tortilla halves (1 full tortilla), you need the thickness of 2 to hold up to a burger. Top with "the sauce" and fold tortillas around the burger. Add other toppings such as sour cream, hot sauce, or pickled jalapenos.

Healthy twist: Use a whole wheat tortilla, don't eat the tortilla, or leave off the sauce. The cheese and burger hold up well on their own on top of a salad.

Whip Cream Raspberry Dream

2011-04-08T17:05:00.000-07:00

It's Friday!! I am celebrating with a drink recipe! And it's a good one, so hold on to your cups!

All week I have been hearing about this new "Whip Cream" flavored vodka. Co-workers and I debated what you would mix it with, and we came up with some great ideas, orange soda, jello shooters, milk, diet soda, Kahlua, etc, etc. Well I couldn't resist picking up a bottle after work, and putting it to the test. I might even try it twice for quality control! What? It's Friday!

The best part, at 121 calories and 2.5 g sugar a glass, it isn't toooo bad for you. 1 glass has about the same calories as a microbrew or a big glass of red wine. So all in all, don't feel that guilty for this pleasure.

Without further ado, here's the drink:
1.5 oz Pinnacle Whipped Cream Vodka
1 T Coffeemate Chocolate Raspberry Creamer
Diet Pepsi (or coke)
Pour over ice, mix, sip, then melt into your recliner and watch Real Housewives reruns!

Healthy twist: Leave out the creamer or use skim milk!

Date Night! Bacon Wrapped Dates!

2011-04-07T19:28:00.000-07:00

Cimmiyotti's Inspired Bacon Wrapped Dates

This Sunday I had dinner at a great restaurant and tried a new combo I couldn't help but recreate. Bacon and dates, it's that simple.

What you need:
Bacon
Dried, pitted dates
Toothpicks

I cut bacon into thirds, placed the date on the end, wrapped and stuck it with a toothpick.

I cooked mine on our Traeger smoker, medium heat until the bacon was browning and getting crispy and the date begins to caramelize.
You can also BBQ or broil this.

These are great alone as appetizers; or as I first tried them, toothpick removed in an anti-pasta salad. No matter how you eat them, there is no denying they are delicious and rich!

Aloha Teriyaki Chicken Chi Chis!

2011-04-05T20:32:00.000-07:00

Our friend Brian brought us a pineapple this weekend. I thought about grilling it, thought about throwing it in some yogurt, but adding bacon to it really couldn't be argued with. I cooked mine on our Traeger smoker grill. But this can be done on the BBQ on medium heat, or even in the oven.

The Bird:

2 large boneless skinless chicken breasts

1/2 pineapple, sliced into small chunks
6 slices bacon, sliced into small pieces
2 slices Swiss cheese

Pepper

Garlic Salt
Ginger (ground)

The Sauce:
Part of pineapple/bacon mixture (I'll tell you more later!)
1/4 c teriyaki sauce
1 t garlic salt

1/4 t ginger (ground)
1 T honey

1 t extra virgin olive oil

What else:

Toothpicks ... you're going to need the toothpicks!

Chop up the half pineapple into small chunks

Do the same with the bacon

Throw the bacon in a pan, medium heat, cook for 5 mintues

Add the pineapple and cook another 5 minutes

You will use about half of this mixture inside your chicken and half for the sauce

Slice chicken breast along the side of the breast, we'll call it "hot dog bun style"

Scoop a few heaping spoonfuls of the mixture in the fold of the chicken

Fold the top half of the chicken over and toothpick it into place
Season the chicken with a light dusting of fresh cracked black pepper, ground ginger, and garlic salt

If using Traeger: preheat on medium setting

If using BBQ: preheat to medium
If using oven: preheat to 350 degrees

Throw that chicken on the grill!

In the meantime, your bacon/pineapple mixture should be coming along nicely on medium heat

Add the rest of the sauce ingredients, bring to simmer

Turn heat down to low-medium and let the flavors mix

A chicken breast is safe to eat at the internal tempreature of 170 degrees, some like to let it go to 180 degrees, so it's your call
Depending on your cooking method (Traegar, bbq, oven) and the size of your breasts (I know, it's a personal question!) your chicken could take anywhere from 30 - 60 minutes

I really recommend going by temp over minutes to get it right

When your chicken reaches 165 degrees, throw the slice of Swiss cheese on it and let it melt (my favorite part!)

Top with sauce and enjoy!

Healthy twist: Don't add the sauce! You can even skimp on the cheese, but I think it's a sin

I said enjoy right?

Cinderella Shredded Beef Tacos

2011-04-04T19:50:00.000-07:00

This meal has it's own Cinderella Story. It started a pot roast turned mouth watering shredded beef taco.

I will be the first to admit, I am a cook not a chef. Sometimes I have flops. Yesterday I was getting myself ready for my amazing 5 course meal paired with 5 wines for Virgil's at Cimmiyotti's Sno Road winery dinner. Oh! Wait! What will my hubby eat? Luckily I had a pot roast defrosting in my fridge and I threw it in the crockpot. Unluckily, I hardly seasoned it, and it was pretty bland. It was moist and had great texture, it just needed a little magic touch. Hence it's Cinderella story.

The makeover:
Shred beef pot roast (pre-cooked in crock pot)
Throw beef in pan over medium heat on stove top (I use cast iron)
Add 1 can organic or natural low sodium broth (beef is best, but whatever is in your pantry works - i used chicken)
Slice 1 small onion into chunks, add to meat
Add 1 can Ro-Tel with chiles

Shake about 4 T Montreal Steak Seasoning on the meat
Add 4 T of taco seasoning

Remaining ingredients:
Tortillas of your choice
Splash of Extra Virgin Olive Oil

Stir mixture, turn up heat, and gradually bring to simmer. Simmer or boil until juices thicken or boil off.

While meat is simmering, heat a splash of oil in a cast iron pan on low. When warm, heat tortilla on oil, flip and wait until the tortilla has small brown "bubbles".

Healthy twist: Forget the carbs, ditch that tortilla and throw the meat over a salad!

Top with your fave taco toppings. I love sun dried tomatoes, half-homemade ranch (ranch mix & sour cream), olives, emerald valley organic salsa or pace, shredded cheese. And everything needs a splash of Tabasco.

Wine: I paired it with a basic, less expensive two vine from Columbia Crest. It's a Merlot-Cab, and a reliable, easy, smooth wine for drinking a glass of during the week.I am not always a fan of the two vine, but I seem to love this mix for a casual glass in the evening!