Bacon, Cheese and Tomato Smothered Chicken

I saw this on Pinterest (an invite only site as of now.  To request an invite, click here.) and just had to try it!  It was so amazing!  Here's the link to the original recipe at Makeaheadmealsforbusymoms.com.  I changed it slightly, so feel free to try it either way!

You must marinate your chicken over night!  I hate it when I read a recipe and find out that fact later on. 

What you'll need:

4 boneless, skinless chicken thighs

2 tablespoons McCormick's Grill Mates Montreal Chicken Seasoning

1 Teaspoon Kosher Salt

1/2 teaspoon ground black pepper

2 tablespoons extra virgin olive oil

4 tablespoons Caesar salad dressing

1/2 cup Monterrey Jack cheese, shredded

1/2 cup cheddar cheese, shredded

3/4 cup cooked bacon, chopped

4 teaspoons minced chives

1 large tomato, diced

The night before, place your chicken, Montreal seasoning, salt and pepper into a large Ziploc bag.  Seal the bag and shake and rub your seasoned chicken until it is well coated.  Refrigerate overnight.

Cook your bacon.  The best way to cook bacon (in my world) is to preheat your oven to 400 F.  Line a baking sheet with aluminum foil and place a cooling rack on top.  Lay your bacon on this cooling rack in a single row.  Bake for 22 minutes.  The bacon will come out perfectly cooked and will have kept it's shape.



Once your bacon cools...chop it and set it aside.

Line a sheet pan with aluminum foil and preheat the oven to 400 F.

Take out your marinated chicken.  Place your olive oil in a large saute pan over medium-high heat and add your chicken.  Brown the chicken evenly on both sides.  (About 4 minutes per side)

Place the browned chicken onto the lined sheet pan. 

Top each chicken thigh with 1 tablespoon Caesar salad dressing and equal amounts of Monterrey jack cheese, chives, cheddar cheese, and bacon.

Cook in the oven for 15 minutes.

Top each chicken thigh with equal amounts of chopped tomato.

Place back in the oven for another 5 minutes.

Serve!  OMG!!!  So Stinking GOOD!

Enjoy

Roasted Cauliflower

Whenever i go to the grocery store, I take with me a prepared list.  There are very few things in life that I am meticulous about....very, very few things.  For some reason, something as little as "the grocery list" has managed to weasel it's way into this small amount of things.  I have a small notepad on the counter at all times and whenever anyone thinks of anything they may need from the store they jot it down on that notepad.  Right before I leave for shopping, I sit down with the list a rewrite it making sure it is in the exact order of the path I travel in the store.  Some people say this is crazy, ridiculous, even annoying. 

Say what you want...I find this method pays off in two major ways....a). I spend very little time in the store.  Because everything is in order, I do not waste any of my time back tracking for forgotten items.  b). I rarely buy any impulse items.  I keep my nose plugged to that list and hardly stray from buying the items that are not on there.

Now, sometimes...something as pretty as this catches my eye:

Cauliflower was not on my list.  But there was no way I could pass these up.  They were sooo pretty.  Pretty enough to make me crave roasted cauliflower.  I figured they were pretty enough to make my 8 year old crave roasted cauliflower as well.  She loved it.  Like the old saying goes.."You eat with your eyes first..."

What you'll need:

2 heads cauliflower..They can be white, but way more fun if you find the pretty colored ones

1/3 cup extra virgin olive oil

Kosher Salt and Black Pepper

2 cloves garlic, minced

1 large lemon, juiced

Freshly shredded Parmesan cheese (as much as you want)

Preheat your oven to 450 F.  Cut your cauliflower florets off and place them in a large roasting pan or saute pan that can be put in the oven. 



Drizzle the florets with the olive oil.  Sprinkle liberally with salt and pepper, add your minced garlic and lemon juice.  Toss everything so that all the florets are coated and everything is mixed.

Place in the oven and roast for 20 to 25 minutes until florets are tender.  Remove from the oven and sprinkle with freshly shredded Parmesan cheese. 

So, so yummy.  I loved every last bite and discovered a new way to get my little one to eat vegetables.  I guess she'll eat anything pretty :)

Enjoy

Grilled Honey-Lime Chicken Sandwiches - BONUS - Homemade Fry Sauce

I won't waste anytime talking...You need to try this tonight. 

For a printable recipe, click here.

Here's what you'll need:

1 lb boneless, skinless chicken thighs

3 limes, juiced

4 tablespoons honey

2 teaspoons ground cumin

1 bunch cilantro

1/4 cup extra virgin olive oil

2 teaspoons salt

1 teaspoon ground black pepper

Avocado

Tomato

Swiss Cheese

Mayo

Crusty rolls

I Can't Believe it's Not Butter Spray

Make your marinade first.

In a blender, combine lime juice, honey, cumin, cilantro, salt and pepper, and the olive oil.  Blend well.

Place your chicken thighs in a large bowl and pour over the marinade.  Mix the chicken and the marinade well so that your chicken is completely coated.

Cover with plastic wrap and refrigerate for at least an hour and up to 3 hours.

Grill your chicken thighs over medium heat for about 15 minutes, turning once.  Make sure your chicken is cooked through.  While your chicken is grilling, spray the insides of your crusty rolls with I Can't Believe It's Not Butter Spray.  During the last 5 minutes of your chicken grilling, place the buns on the grill, butter side down.  Be careful not to burn.

When chicken and rolls are done, slice each chicken thigh thinly.

Take your grilled rolls and spread mayo on each side.

Place on as much sliced chicken as you like.

Then add your cheese, tomato, and avocado.

Put the top on and sink your teeth in.

Bonus:

How to Make Fry Sauce:

1/2 cup Mayonnaise

1/3 cup Ketchup

1 tsp dill pickle juice

Whisk together and serve!

Enjoy:

Laura

Adapted from Rachael Ray's Grilled Honey Lime Chicken Sandwiches

Lemon Chicken Pasta with Wilted Arugula

This is so so easy.  And so so yummy.  It's perfect for a busy weeknight meal and will please all your hungry mouths.  Get to it.  It will become a standby, I promise.

For a printable recipe, click here.

Here's what you'll need:

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 lb boneless, skinless chicken thighs - diced

Salt and pepper

1 teaspoon crushed red pepper flakes

1 lb cooked rigatoni pasta

1 bunch fresh arugula

2 lemons

1/2 cup grated or shredded Parmesan cheese

Add your oil and butter into a large saute pan over medium-high heat.  Add your diced chicken thighs and salt and pepper to taste.

Cook the chicken until slightly browned and just cooked through.  Now add the red pepper flakes and saute for 1 minute.

Add the cooked pasta to the pan and, using two spoons, mix together.

Add the arugula and toss together well.

Now squeeze the juice of two lemons over the pasta.

 

Add the Parmesan and turn off the heat.  Continue tossing until the Parmesan is melted and the arugula is wilted.

Place pasta in bowls and top with a little extra cheese.  Or a lot.  I choose a lot.

Enjoy.

Laura

Chicken Quesadillas

OK...I can't stop thinking about summer time foods with the weather we've been having!  It's been in the mid 60s all week which is extremely unusual in Northern Utah this time of year.  Not to worry, thought, true to form, a snow storm is coming this weekend.  Before we all put our sweats and jackets back on, I thought I'd make another warmer weather treat.

For a printable recipe, click here.

Here's what you'll need:

1 large rotisserie chicken (already made at the store)

3 tablespoons extra virgin olive oil

1 large red onion, sliced

1 bunch cilantro, chopped

1 jalapeno pepper, seeds removed and minced

4 garlic cloves, minced

1 teaspoon dried oregano

salt and pepper to taste

1/4 cup dry sherry

2 cups shredded Monterrey jack cheese

Flour tortillas (small or large)

Salsa

Guacamole

Sour Cream

First, you'll want to remove all the skin from the chicken and shred the meat.  All of it.  Set aside.

In a large saute pan over medium heat, add the olive oil and the red onions.  Saute the onions until they have caramelized, about 8 minutes.  Add the shredded chicken, cilantro, pepper, garlic, oregano and salt and pepper.  Saute and mix well for about 5 minutes.  Add the sherry and continue cooking for another 5 minutes or until most of the sherry has cooked off or absorbed into the chicken mixture.

Now remove the mixture into a bowl and set aside.  Wipe out the pan as best you can.  Grab your PAM.

With the saute pan now on medium high heat, spray it with a good coating of PAM and then place down your tortilla.

On half of the tortilla, layer some cheese and then some of the chicken mixture. 

Now add some more cheese.

Fold the uncovered side of the tortilla on top of the covered side and press down on it with a spatula.

Gently flip the tortilla and press and brown on the other side.

Remove and repeat with the remaining tortillas, chicken mixture and cheese.  Make sure you spray more PAM into the pan between each tortilla.

There you have it.  A plate of crispy, cheesy goodness.  Serve with whatever toppings you like and a generous side of black beans. 

Enjoy

Laura

Perfect BLATS (Bacon Lettuce Avacado and Tomato Sandwich)

Spring time has been in the air this past week in Utah.  Being in Utah, we know that it will not last.  But while it's teasing us, I thought I'd make something that reminds me of warmer, leisurely days. 

Now I know most everyone knows how to make a BLT or even a BLAT... But I thought I'd show you my way.  It's simple and incredibly satisfying.  So just in case you can't figure out what to prepare for dinner tonight, try this and serve with a small bowl of your favorite soup while dreaming of warmer days spent on your patios.

First of all... Make the bacon.  Whatever you do, do not fry it.  Yuck..So greasy and the splatter of fat around your stove will just tick you off later at clean up time.

I always cook bacon this way.  It's easy, cooked perfectly, and easy cleanup.

Line a rimmed cookie sheet with aluminum foil.  Place a rack (like a cookie cooling rack) on top.

Lay your bacon strips flat on the rack in a row.  Now, it's very important to use good quality, thick cut bacon.  If you use the cheaper, more fatty bacon...the fat will spatter in your over and create lots of smoke.

Place in a preheated 400 degree oven on the middle rack for 15 to 20 minutes. 

When you pull the bacon out, it will be cooked perfectly with no shrivelling affect.  Yeah..I said it.

Keep your oven on.  Take your two slices of bread, spread each side with a bit of mayo and place a slice of Swiss cheese on both pieces.  Place them in the oven for about 3 to 5 minutes to toast the bread and slightly melt the cheese. 

Now layer up all the other yummies.

  Can't wait to sink into that crispy sammy...simple huh?  And biting into this yummy sandwich reminds me of

summer evenings and the smell of fresh cut lawns.

 

Unfortunately, this weekend is bringing another snow storm.  Guess there will be another beef stew recipe brewing around here.

Longing for Summer:

Laura

Weekend Mocha IceBox Cake

I was watching Barefoot Contessa last week and she made this cake.  When I saw her take a bite of it, I immediately put my boots on, grabbed my keys, and went to the store to get the ingredients.  I just had to make this cake.  And oh boy was it worth it.  I strongly urge you to read over this and get your boots on and grab your keys and go get the stuff.  The only draw back is you can't eat it until the following day.  BOOO!  But you can lick the spatula and whisk.  That makes it worth the wait.

For the original recipe, click here.

What you'll need:

2 cups Cold Heavy Whipping Cream

12 Oz Mascarpone Cheese

1/2 cup granulated sugar

1/4 cup Kahlua

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

2 large packages cheap, thin chocolate chip cookies

Shaved chocolate for garnish (You can just use a large chocolate bar)

In the bowl of an electric stand mixer fitted with the whisk attachment (or you can use a large bowl and hand held electric mixture) add your Heavy cream:

Then add the mascarpone cheese, sugar, Kahlua, cocoa powder, espresso powder, and the vanilla.  Mix on low speed for about a minute, then gradually increase the speed to medium. 

 

While this is mixing, take a 8 or 9 inch spring form pan and cover the bottom in a single layer of cookies.  You can break some up to fill in any gaps.

Once your cream has formed stiff peaks like this:

Take a third of it and spread it evenly on top of the first layer of cookies.
Then add on another full layer of cookies.

Continue layer cookies and cream, finishing the top with a layer of the cream.

Now, lick the remainder of the cream.  I think you've earned it.

Cover the "cake" with plastic wrap and refrigerate overnight.  So sad...Can't enjoy the fruits of your labor for a whole day.  If you're like me, you'll find yourself peeking at it every few hours. 

Once it's time (OH MY GOD I'm almost peeing my pants, I wanna eat it sooo bad!)

Run a knife along the side of the spring form to gently loosen the cake.  Release the spring form and carefully remove.  Shave chocolate all over the top of the cake. 

Now, if you're a lady, you'll slice it and serve it on a plate and not just shove your face in it.  But I'm not judging.

It's kinda like a tiramisu.  That's why you can buy cheap, thin chocolate chip cookies.  The cream softens them and all of this yummyness just melts in your mouth.

Enjoy

--

Laura