What's Cookin'?

Spinach 'n' Steak Salad with Chipotle Honey Mustard

2012-09-12T11:50:00.001-05:00

Spinach 'n' Steak Salad with Chipotle Honey Mustard

Ingredients

1 (8 ounce) boneless beef top loin steak
Chipotle Honey Mustard Dressing (recipe below)
4 cups DOLE® Spinach
1/2 cup sliced cucumber
1/4 cup sliced red onion
1/4 cup diced red bell pepper
1/4 cup crumbled feta cheese
1/4 cup canned prepared fried onions (optional)

Directions

Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.

Cucumbers Crispy, Crunchy Cucumbers

2012-09-12T11:45:00.003-05:00

Original Recipe Yield 8 servings

Ingredients

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste

2012-04-10T09:34:00.000-05:00

Triple-Layer Chocolate Cheesecake Recipe

Prep: 40 min. Bake: 55 min. + chilling

Yield: 12 Servings

405595

Ingredients

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened, divided
3 eggs
1 teaspoon vanilla extract, divided
1/3 cup packed dark brown sugar
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 package (3 ounces) cream cheese, softened
1/4 teaspoon almond extract
GLAZE:
5 ounces semisweet chocolate, divided
1/4 cup heavy whipping cream
1/2 cup white baking chips
2 teaspoons canola oil
Raspberries, optional
Mint leaves, optional

Directions

Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside.
In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet.
Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer.
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving.
For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set.
Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set.
To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use.
Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired. Yield: 12 servings.

One of my favorite cheesecake recipes from Taste of Home

Shrimp Ceviche

2012-04-09T20:30:00.003-05:00

Shrimp Ceviche

Recipe Link with great instructions!

I hope to post my recipe soon..

This is close, minus the cucumber and avocado!

2 - lbs small cooked shrimp
1/2 - 3/4 - cup fresh lime juice (4-6 limes)
1/2 - cup fresh lemon juice (2-3 lemons)
1 - cup red or purple onion, chopped
1 - Serrano or jalapeno pepper, chopped with membranes & seeds removed (I used 2 jalapenos)
2 - 3 roma tomatoes, diced
1 - cup cilantro, chopped
1 - cucumber, diced into 1/2 inch pieces
1 -whole avocado, diced
1 - tablespoon olive oil

1 - teaspoon white vinegar
1 1/2 tsp Mexican oregano
salt & pepper to taste

Cut each shrimp in half or at least one inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice and vinegar cover and refrigerate for one hour. Mix in the chopped onion and serrano or jalapeno peppers and refrigerate an addional hour. If you find the ceviche a little too acidic, drain out some of the juices after the marinating process. Add the remaining ingredients except the chopped avocado and lightly toss. Add salt and pepper to taste and then serve.

10 Quick and Tasty Chicken Breast Recipes

2012-04-09T14:13:00.001-05:00

10 Quick and Tasty Chicken Breast Recipes

Flame-Kissed Flavor: 30 Grilled Chicken Recipes

2012-04-09T14:09:00.000-05:00

Flame-Kissed Flavor: 30 Grilled Chicken Recipes

Plain Cake Doughnuts

2012-04-08T19:20:00.001-05:00

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Plain Cake Doughnuts
NO YEAST

Ingredients

2 cups all-purpose flour

1/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying

Directions

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

I Changed this recipe, a bit. Here are my notes:

AWESOME EASY doughnuts!! - minus nutmeg. I used half and half, instead of milk.
FOR BEST RESULTS: Use a medium to small biscuit cutter or drinking glass, instead of a doughnut cutter. I cut the hole with the lid from the half and half carton. (I tried all three -third, being a doughnut cutter. Using a doughnut cutter made the doughnuts greasy, during the cooking process-due to the size.)
Cooking: I used an Emeril deep fryer.

2012-04-07T14:21:00.000-05:00

Supa' Juicy
Bacon And Cheese Stuffed Burgers

Prep time: 20 minutes
Yield: 4 servings

1 lb 10/90 ground beef
1 egg
1 medium white onion
1/2 cup Italian breadcrumbs
1/4 cup A1 steak sauce plus and extra sauce to baste
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices of bacon (turkey bacon, if you prefer)
2 slices Colby Jack cheese (or cheese of choice) cut in half

In a large mixing bowl combine the following ingredients: ground beef, egg, onions, breadcrumbs, a-1 sauce, salt and pepper.

Make eight very thin patties (you will be using two patties per burger). Stack patties, placing waxed paper between each patty. Cover and place in the refrigerator- while working on the next step.

refrigerator time is important to this recipe- approximately 20-30 minutes is needed to meld flavors.
You could easily prepare a day ahead. Placing the (covered) completely prepared burgers in the refrigerator until ready to grill.

Place bacon on a microwave safe dish and cover with paper towel. Place in microwave 4-7 minutes. Cook the bacon until translucent. Check the bacon halfway through the cooking process, to insure you do not over cook the bacon. Remove from microwave and place on paper towels, blot to remove excess oil. Next, fold cheese small enough to place on the end one piece of bacon. Roll the Colby Jack cheese inside the bacon. Proceed until all bacon/cheese is rolled.

Remove patties from the refrigerator.

Time to assemble the burgers!
Take one patty, one bacon wrap, and place wrap in the middle of the first patty. Next, take one more patty and place on top. To seal the edges : Press edges with fingers or press the two patties together, while shaping with your hands (preferred method).

Continue until all 4 patties are made.

With a basting brush, brush the outside of hamburger patties with A-1 sauce, prior to placing on grill. Continue basting with A-1 sauce throughout the cooking process.
Grill over medium heat, until a meat thermometer, placed inside, reaches 160 degrees and juices run clear.

2012-04-07T13:38:00.001-05:00

Campbell's® Easy Chicken and Cheese Enchiladas

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (you can substitute two cans of chicken, drained)
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Directions

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Footnotes

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture

before filling the tortillas.

2012-03-27T22:47:00.001-05:00

Carrot Patch Cookies- from FamilyFun

A crop of these tiny treats will add whimsy to any Easter or springtime celebration.

Ingredients

Instructions

To make each carrot, cut a slit in one end of a Mike and Ike candy with a sharp knife (an adult's job). Cut a small triangle from the green gummy candy (if needed, roll it flat), then fringe the base to form leaves. Tuck the triangle into the slit of the Mike and Ike and pinch it closed.
For each carrot planter, place a wafer cookie base on a flat surface. Form the longer walls from two whole cookies and cut a third one to fit the shorter ends. Attach the pieces with frosting.
To fill four planters, combine 2 tablespoons frosting with 2 tablespoons cookie crumbs. Fill each box with the mixture, then press three candy carrots inside. If needed, add more of the frosting mixture to hold the carrots in place.

Notes:they used Biscos because they're smaller than many other brands. If you use a larger cookie, increase the amount of frosting and cookie crumbs.

Crockpot Pizza

2012-03-16T19:56:00.000-05:00

Crockpot Pizza
1-12 oz package mini lasagne noodles or other noodles you like
1.5-2 lbs hamburger and/or sausage
1 chopped onion
1 chopped green pepper
1 package pepperoni
1 can mushrooms
2-14 oz jars of spaghetti sauce
1-14 oz jar pizza sauce
1-8 oz package shredded cheddar cheese
1-8 oz package shredded mozerella cheese
Cook noodles normally. Brown meat and drain grease. Add chopped onion, pepper, pepperoni, mushrooms and all sauces. Simmer 30 minutes. Layer noodles, meat sauce mixture and cheeses in your crockpot. Repeat layers. Top with extra pepperoni.
Cook on low 2 hrs or if you want this in your oven 350 for 30 minutes. Serves 10-12.

Schlotsky's Bread

2012-03-16T19:52:00.000-05:00

INGREDIENTS

1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
1/4 teaspoon baking soda
1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
3/4 cup warm milk (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 1/2 cups bread flour
2 tablespoons cornmeal

.DIRECTIONS
1.In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
2.In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
3.Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
4.Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.

5.Allow to cool for an hour before slicing.

Bread Machine Potato-Rosemary Bread

2012-03-16T19:50:00.000-05:00

Bread Machine Potato-Rosemary Bread

1 1/4 cups water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
1 tablespoon dried rosemary leaves, crumbled
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Green Beans with Browned Butter

2012-03-16T19:49:00.000-05:00

Green Beans with Browned Butter

3/4 lb fresh green beans, cut in half

2 tablespoons butter (do not use margarine or vegetable oil spreads)

2 tablespoons chopped pecans
1 teaspoon grated lemon peel
1. In 2-quart saucepan, place beans in 1 inch of water. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender (they shouldn't be "squeaky" when you bite into one); drain. Keep warm.
2. Meanwhile, in 1-quart saucepan, melt butter over low heat. Be careful not to let butter burn or it will taste bitter. Stir in pecans. Heat, stirring constantly, until butter is golden brown. (If bottom of saucepan is dark, it may be difficult to see the difference between brown butter and burnt butter. Try spooning a little of the butter onto a white plate to see the color more clearly.) Immediately remove from heat. Pour butter mixture over beans; toss to coat. Sprinkle with lemon peel.

2011-09-07T17:57:00.002-05:00

Chili's chicken enchilada soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

2011-09-07T17:29:00.003-05:00

Pan Fried Salmon with Cream Cheese Pesto

Pan Fried Salmon with Cream Cheese Pesto

Yield: 4 servings.
1 pound of salmon cut into 4 pieces
8 ounces of cream cheese
2 tablespoons of half and half
2 tablespoons pesto
2 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Bring salmon to room temperature about 15 minutes before cooking. Heat a large skillet with oil over medium-low heat. Season fish with salt and pepper, and place salmon skin side up in the pan. Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.
In a small pot add half and half, pesto, and cream cheese, stir together well over low heat until the cream cheese sauce is combined well.
Spoon about two tablespoons of the pesto cream cheese sauce over the salmon. You may want to serve with a lemon slice along with the fish.

2011-09-04T11:08:00.003-05:00

Basil Cream Cheese Bruschetta Recipe

Ingredients

12 slices French bread (1/2 inch thick)
1/2 cup chopped seeded tomato

2 tablespoons chopped green onion

1 tablespoon chopped ripe olives

4 ounces PHILADELPHIA Cheese or cream cheese w/chives or other flavor (omit basil if you use flavored cream cheese)

1 tablespoon minced fresh basil

Directions

Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.

Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm. Yield: 1 dozen.

2011-09-04T10:52:00.002-05:00

Black Bean and Corn Salad

INGREDIENTS:

2 cans corn

1 can black beans

1 can kidney beans

1 red onion chopped

1 bunch cilantro

2 Tbs olive oil

2 Tbs vinegar

1 Tbs sugar

2 Tbs water

salt and pepper to taste
DIRECTIONS:
Mix all together and chill

2011-09-04T10:41:00.004-05:00

Cucumber Tomato Salad

Serves 4-6
3 medium sized Cucumbers 1 dry pint of Grape Tomatoes
1 medium Red Onion
5-7 sprigs of Dill
1 cup of Italian salad dressing
Salt and Pepper to taste

Half and then quarter each cucumber, and then chop into 1/4″ pieces. If you’re serving small children, or just prefer it, also halve the Grape tomatoes (You can also use cherry tomatoes, but I would definitely halve those).
Chop the red onion very finely, and then mince the dill. Add all items to a medium bowl, and sprinkle with salt and pepper.
Add the Italian dressing and stir with a serving spoon until all the vegetables are covered evenly with salad dressing.
You can add more or less dressing depending on your own preferences. This mixture is also handy to keep around for adding on top of other salad greens.
This keeps best in the refrigerator and served cold, but it isn’t required to keep it cold at a barbecue like you would have to do for other mayo-based cucumber salads.

2011-09-04T10:36:00.001-05:00

Feta Salmon Salad Recipe

Feta Salmon Salad Recipe

4 ServingsPrep/Total Time: 25 min.15 10 25 Ingredients
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Directions
Combine the seasonings; sprinkle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

Grilled Chicken With Creamy Caper Sauce

2011-09-01T14:47:00.000-05:00

Grilled Chicken W/Creamy Caper Sauce by Sandra Lee

Ingredients

Makes: 4 servings
Cook: 12 minutes
•4 chicken boneless skinless chicken breasts “Thin- Sliced”
•2 teaspoons lemon pepper seasoning
•3 tablespoons olive oil
•1 tablespoon chopped garlic
•2 tablespoons capers
•1 cup chicken stock
•1 tablespoon Dijon mustard
•2 tablespoon sour cream
•2 tablespoons fresh parsley

Directions
1.Heat a grill pan or outdoor grill over medium heat over high medium heat. Brush the grate of the grill with canola oil just before you put the chicken on. Season the chicken with lemon pepper and place on grill. Grill 5 to 6 minutes preside.
2.Heat olive oil in a medium skillet over medium heat. Add shallot and garlic and sauté for 3 minutes. Add white wine and capers and reduce by half. Whisk in mustard, and parsley. Taste and season with salt and pepper if need. Let simmer for 1 minute. Remove from heat and whisk in sour cream. Serve over grilled chicken
3.Place the grilled chicken on a platter and pour over sauce.
http://www.sandralee.com/recipes/grilled-chicken-with-creamy-caper-sauce/348

2011-09-01T14:38:00.000-05:00

Salmon!! Salmon!!- Grilled, Poached, Salad, & MORE...

Brownie Swirl Cheesecake Recipe

2009-12-09T16:09:00.000-06:00

8-10 ServingsPrep: 10 min. Bake: 50 min. + chilling
Ingredients:

1 package (8 ounces) brownie mix
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips, melted
Whipped cream and miniature chocolate kisses, optional

Directions

Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack.

Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.

Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate.

Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired. Yield: 8-10 servings.

Hot Feta Artichoke Dip

2009-11-05T22:42:00.002-06:00

SERVES 4 -6 , 2 cups (change servings and units)

Ingredients
1 (14 ounce) can artichoke hearts, drained, chopped

8 ounces feta cheese, crumbled

1 cup real mayonnaise
1/2 cup parmesan cheese, shredded

1 (2 ounce) jar diced pimentos, drained

1 garlic clove, minced

chopped tomato, garnish (optional)

chopped green onion, garnish (optional)

Directions

1Preheat oven to 350°.

2Mix all ingredients together.

3Place mixture in a pie pan.

4Bake 20- 25 minutes or until slightly browned.

5If you like top with tomatoes and green onions.

6Serve with pita bread, bagel toast, crackers or even tortilla chips.

Bacon Wrapped Chicken with Blue Cheese and Pecans

2009-11-05T22:12:00.001-06:00

Ingredients

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks

Directions
Heat the oven to 375 degrees F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired

What's Cookin'?

Spinach 'n' Steak Salad with Chipotle Honey Mustard

Directions

Cucumbers Crispy, Crunchy Cucumbers

Ingredients

Triple-Layer Chocolate Cheesecake Recipe

Ingredients

Directions

Shrimp Ceviche

10 Quick and Tasty Chicken Breast Recipes

10 Quick and Tasty Chicken Breast Recipes

Flame-Kissed Flavor: 30 Grilled Chicken Recipes

Flame-Kissed Flavor: 30 Grilled Chicken Recipes

Plain Cake Doughnuts

Prep Time:10 Min

Cook Time:15 Min

Ready In:25 Min

Ingredients

Directions

Campbell's® Easy Chicken and Cheese Enchiladas

Ingredients

Directions

Footnotes

Carrot Patch Cookies- from FamilyFun

Crockpot Pizza

Schlotsky's Bread

Bread Machine Potato-Rosemary Bread

Green Beans with Browned Butter

Grilled Chicken With Creamy Caper Sauce

Brownie Swirl Cheesecake Recipe

Hot Feta Artichoke Dip

Bacon Wrapped Chicken with Blue Cheese and Pecans

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min