Stuffed Chicken Breast with Spinach, Ham, and Goat Cheese

Weeknight chicken dinners tend to be on the boring side. I am always on the look out for new ways to present the classic chicken and rice. Adding ingredients that impart flavor is a great way to start. I like to make a rice pilaf with onions and mushrooms, for example. Sometimes I wrap my chicken in bacon and fry it crispy to give it texture. Other times roll or stuff ingredients into my chicken before cooking. You can either butterfly your chicken breast and pound it flat to roll meat and cheese into it like a chicken roulade, or you can cut a pocket into the fat part of the chicken breast and simply stuff it. I like using the roulade method when I'm using flat ingredients, or when I am rolling the chicken around vegetables like asparagus or peppers. Since I decided to use a more creamy filling, I opted for the pocket method.

 Stuffed Chicken Breast with Spinach, Ham, and Goat Cheese
Makes enough filling to stuff 3 large chicken breasts

Ingredients:
2 cloves garlic, chopped
1 (6 oz.) package baby spinach
2-3 oz. deli ham, diced
5 oz. goat cheese
3 large chicken breasts, boneless, skinless

Directions: Heat a skillet over medium heat with about a tablespoon of olive oil. Add the garlic and a pinch of salt, and sauté until fragrant. Add the spinach to wilt, take off the heat. Add in your diced ham and goat cheese, letting the heat of the pan melt the cheese and evenly coat the filling. Season to taste with salt and pepper.
Heat a heavy bottomed pan (I like my cast-iron pan) over medium-high. Add a bit of oil to the pan and let get very hot until the oil ripples. Also, heat your oven to 400. As the pan is heating, carefully cut a pocket in the fat part of the chicken breast. Divide the filling evenly into the pockets, then using toothpicks close up the pockets. Season each side and sear in the pan, a few minutes on each side. You're looking for a deep caramelized color to the meat. Finish cooking in the oven to an internal temperature of 165 F.
You could go the extra step and make a quick pan sauce from the drippings one the chicken is cooked through. Just sprinkle in a little bit of flour to create a roux, then add a bit of dry white wine and chicken stock and stir until thickened. Finish with a sprinkle of parsley or chives.

Doubled or tripled, this recipe would be great for a casual dinner party with friends. I like to serve it over rice pilaf.

Slow-Cooker Braised Beef and Enchiladas

A slow-cooker is a must-have for my busy family. In the summertime it is great for long-cooking braises without heating the house. During busy weeks, dinner can be cooking while we're out of the house. I like to cook a large cut of beef or pork in my Crock-Pot all day, to be used in multiple dinners throughout the week. Here is a delicious shredded beef recipe that has a bit of Mexican flair. It also would be yummy using pork shoulder or chicken instead of beef. I serve it on a bun or over rice, or use it as filling for enchiladas, tamales, or tacos.

Slow-Cooker Mexican Style Braised Beef
 

Ingredients:
2.5-3 pound beef chuck roast
2 dried guajillo chilies, stems and seeds removed
2-3 ancho chilies, stems and seeds removed
1 can (15 oz) tomato sauce
1 onion
2 cloves garlic
zest and juice of 1 orange
1 tsp. ground cumin
1 tsp. garlic powder
salt and pepper
1 tsp. cornstarch

Directions: Soak the dried chilies in about 8 ounces of boiling water until they become soft. Season your beef on all sides with salt, pepper, cumin, and garlic powder. Roughly chop the onion and garlic and add to the bottom of your crock pot. Add the beef, then top with tomato sauce, the chilies and their soaking liquid, and the zest and juice of an orange. Cook for 5-6 hours on high or 8-9 on low, until the meat is starting to fall apart. Afterwards, pull out the roast from the crock-pot and blend the braising liquid into a sauce. I use my immersion blender for this. Thicken the sauce using cornstarch of necessary. Slice the beef against the grain, and pull apart slightly. Return the meat to the sauce and serve as is or use as enchilada filling.


Quick and Easy Enchiladas

These are one of my husband's favorite meals. I like them because they are simple to assemble and only take 30 minutes to bake, so dinner can be made quickly with little work. Since it is one of our favorites, I usually have all the ingredients on hand in my pantry and fridge. Roll pre-cooked meat of your choice in tortillas (flour or corn, depending on your preference), then place them in a baking dish with enchilada sauce, top with shredded cheese and bake at 375 for 30 minutes. You can add rice, beans, chilies, cheese or whatever else inside the enchiladas with the meat to make delicious combinations. 
 

Beef enchiladas using corn tortillas. A combination of cheddar and pepper jack cheese will be melted on top.

Some of our favorites include:

Shredded beef, cheese, and shredded potato with red enchilada sauce

Chicken, green chilies and cheese with salsa verde

Leftover turkey with rice, black olives, and cheese with salsa verde (an after-Thanksgiving tradition)

Pulled pork shoulder with rice and cotija cheese (red or green sauce)

Chicken and black beans (red or green sauce)

 

Mid-Week Brunch

Yesterday, I visited the farmer's market with my step-daughter. We picked up grapes and a variety of berries, corn, green beans, swiss chard, and a rainbow of cherry tomatoes. The late summer produce is abundant, and the return of figs, pears and apples to the market remind us that autumn is around the corner. The end of summer means the return to school for the kids. Today, my step-daughter is flying home. My step-son has decided to stay with his dad and I for the school year.

I made a quick and healthy brunch celebrating some of the gorgeous vegetables we picked up from the market. Using fresh corn, cherry tomatoes and green beans I created a salad that I topped with poached eggs. I finished with bits of bacon on top, but you could keep this meal vegetarian by substituting crumbles of feta.

 Summer Vegetable Salad with Poached Eggs

(Serves 2)

 

Ingredients: 

1 handful green beans, about a cup

1 ear of corn

1/2 cup cherry tomatoes

Salt and pepper

Red wine vinegar

Extra virgin olive oil

2 pieces thick-cut bacon

4 eggs

Directions: Trim green beans and cut into bite-sized pieces. Blanch in salted water 2-3 minutes, then shock in ice water to stop the cooking. Cut the kernels off the corn. Halve or quarter the cherry tomatoes. Cook off the bacon. I used the microwave for this, but you can pan-fry it or bake it in the oven if you prefer. For the poached eggs, I use a high-sided pan with a few inches of water in it. I set it over medium heat until the water is just simmering. I add a bit of salt and about 2 tablespoons of white vinegar to the water. Swirl the water with the back of a spoon before adding your eggs. Swirling plus the vinegar will help the whites coagulate and stay together. I crack my eggs into a separate dish and gently place them into the water. I cook the eggs for a few minutes, until the whites are done but the yolks are still runny. I take the eggs out and drain them onto a paper towel. When the eggs are done, dress the vegetables with a splash of red wine vinegar, extra virgin olive oil, and salt and pepper to taste. Toss together, then divide onto two plates. I top the salad with two poached eggs and some crumbled bits of bacon. I sprinkle a touch of salt and fresh cracked pepper on top and serve.

Sliders and Homemade Tater Tots

Tonight was hamburger night at our house. I decided to switch up our routine and made sliders instead of full-sized hamburgers. Sliders are kid-friendly. Their small size makes burger night approachable and fun, and the kids can customize their own. I like serving our sliders on Hawaiian-style rolls, but I've seen slider-sized hamburger buns in my grocery store. Here is my recipe for my basic sliders, and a few of my favorite variations to jazz it up.

Basic Slider Patties
(makes about 18 burgers)

Ingredients:
1.5 pounds ground beef (80% beef, 20% fat)
1 medium yellow onion, small dice
2 Tbsp. Worchester sauce
1/2 tsp. salt
1 tsp. pepper


Directions: Mix together all ingredients. Let rest on counter about 30 minutes to let meat come to roughly room temperature and the flavors to meld together. Heat a cast iron skillet over medium, medium-high heat until hot. Using a 2-ounce scoop, measure and form your sliders. I set them on waxed paper while the skillet is getting hot, and cook them in batches to not crowd the pan. If your cast-iron is well seasoned and your pan is hot, you shouldn't need to add any oil. Sprinkle a pinch of kosher salt in the bottom of the skillet before adding your first batch of patties. I usually let them cook a little longer on the first side to get a nice caramelized exterior, and then finish them quickly on side two. I like to add cheese at the very end and tent with foil so it melts. I serve these with lettuce and pickles, and a choice of mayo, ketchup, or mustard.

My sliders on Hawaiian butter rolls. I used pepper jack cheese on some, and cheddar on others. It's important to please everyone, especially when it comes to cheese!

Variations:
1. Replace onion with green onion and Worchester for Teriyaki sauce, and add a few teaspoons of sesame seeds. Serve with spicy mayo and pineapple. 
2. Omit the onion from the patties and use grill seasoning instead of just salt and pepper. Caramelize the onion until brown and sweet, deglaze with a bit of balsamic. Serve with the caramelized onions and a smoky cheese (cheddar or mozzarella), and a bit of steak sauce.
3. Replace beef with ground turkey. Top with salsa and avocado.

Check back soon for my recipe for homemade Tater Tots using a special green ingredient!

Part Two: Zucchini Tater Tots

My garden has been giving me a plethora of zucchini lately. We can't seem to eat it fast enough before more pop up. We've been making stuffed zucchini boats weekly, plus zucchini bread, but we still have zucchini coming out of our ears. I've been trying to make the zucchini we eat interesting and "picky-kid friendly", so serving sautéed zucchini night after night won't work in our house. Turning to Pinterest I've found some great recipes using zucchini, which got me inspired to create my own zucchini recipes. These zucchini potato tots are easy to make, plus they are baked, not fried. I used 1 huge zucchini out of my garden, but 2-3 grocery store sized zucchini would be equivalent.

Zucchini Tater Tots
(makes 3-4 dozen)

Ingredients:
2-3 medium sized zucchini

1 large russet potato

Large pinch of salt

2 eggs

1/2 cup bread crumbs

1/4 tsp. ground cayenne or chipotle chili powder

1/2 tsp. garlic powder

Salt and pepper to taste

Directions: Preheat your oven to 425, and spray 2 mini muffin tins with non-stick cooking spray. Using the grater attachment for your food processor or by hand, grate the zucchini and potato and add a large pinch of salt. Let sit 5 minutes, then drain well, squeezing through a kitchen dish towel. You might be surprised on how much water comes out! Mix zucchini and potato with the eggs, breadcrumbs, and seasoning until well combined. Spoon mixture into muffin tins and press in with your fingers. This would be a fun recipe to try with kids, because who doesn't like getting a little messy? Bake for 25-30 minutes, until browned. Let cool slightly on paper towels, then serve with your favorite condiment. My kids like these with ketchup, I like adding a bit of Tabasco to mine.