Brie & Caramelized Onion-Stuffed Chicken Breasts

INGREDIENTS    

• 2  t. olive oil, divided
• 1½ cups sweet onions, sliced
• 4 garlic cloves, thinly sliced
• ⅔ cup dry white wine, divided
• 3 oz. brie cheese, rind removed, cut into small pieces
• ¼ t. salt
• ⅛ t. pepper
• 4  boneless skinless chicken breast halves
• 2 T. onions, minced
• ¾ t. dried sage
• 2  garlic cloves, minced
• 10 oz. low sodium chicken broth  

DIRECTIONS    

1. Heat 1 T. olive oil in a skillet over medium heat.
2. Add sliced onion and sauté 30 minutes or until golden and very soft.
3. Add sliced garlic, and sauté 5 more minutes.
4. Stir in ⅓ cup wine and cook 5 minutes or until liquid almost evaporates.
5. Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
6. Sprinkle brie with salt and pepper.
7. Cut a horizontal slit in the thickest portion of each chicken breast to form a pocket.
8. Stuff about 1½ T. of the onion mixture in each pocket.
9. Heat 1 T. olive oil in skillet over medium-high heat.
10. Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
11. Remove from skillet, and keep warm.
12. Add remainder of wine, minced onion, sage and minced garlic to skillet. Cook over medium high heat for 2 minutes.
13. Stir in broth and bring to a boil, cooking 7 minutes or until reduced to ¾ cup.
14. Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

Recipe Author: myrecipes.com

Mozzarella Stuffed Chickenballs

INGREDIENTS     

• 1½ pounds ground chicken
• ½ cup grated Parmesan, plus ¼ cup for topping
• ½ cup panko breadcrumbs, plus ¾ cup for rolling
• 2 large eggs
• 4 cloves garlic, minced
• 2 T. roughly chopped basil
• 6 oz. mozzarella cheese, diced into ½-inch cubes
• ¼ cooking oil
• marinara sauce
• salt and pepper  

DIRECTIONS    

1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, Parmesan, panko, eggs, shallots, garlic, basil, oregano, red pepper flakes and a big pinch of salt and pepper.
3. Form chicken mixture into approximately meatballs adding a cube of mozzarella into each meatball. Roll the meatballs through the remaining ¾ cup of panko seasoning until covered.
4. Place the skillet in the oven to bake for 25 minutes, until chicken is cooked through and cheese is melted. Serve garnished with fresh basil.

Recipe Image: i.pinimg.com

Cranberry Brie Bites

INGREDIENTS     

• 1 tube crescent dough
• cooking spray, for pan
• flour, for rolling out dough
• 8 oz. wheel Brie
• 1 c. whole berry cranberry sauce
• ½ c. chopped walnuts
• 6 sprigs of rosemary, cut into 1" pieces  

DIRECTIONS    

1. Preheat oven to 375°F.
2. Grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
3. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
4. Bake until the crescent is golden, about 15 minutes.
5. Serve warm.

Recipe Author: Delish.com

Crispy Parmesan Roast Cauliflower

INGREDIENTS    

• 2 T. olive oil
• 1 cup parmesan cheese, grated
• 1 small head cauliflower, cut into bite sized pieces
• salt and pepper to taste  

DIRECTIONS   

1. Preheated 400°F.
2. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
3. Toss the cauliflower in the oil, salt and pepper and press into the parmesan with the cut side down. 
4. Roast until the parmesan is nice and golden brown and the cauliflower is just tender, but still crispy, about 15-20 minutes.

Recipe Author: Closetcooking

Chili Egg Puff

INGREDIENTS   

• 15 large eggs
• ¾ cup flour
• 1½ t. baking powder
• ½ t. salt
• 1 large garlic, minced
• 3 cups small curd cottage cheese
• 4 cups (16 oz.) shredded Monterey Jack cheese
• ¾ cup butter, melted
• 3 cans (4 oz. each) diced green chilies 

DIRECTIONS   

1. Preheat oven to 350°F .
2. In a large bowl, beat eggs until light and lemon-colored. Add all ingredients except chilies. Blend smoothly; then add green chilies.
3. Pour into a greased 13 x 9 inch baking dish. Bake, uncovered for 35 minutes or until lightly brown on top and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Recipe Image: Culinary Envy

Grilled Chipotle Corn

INGREDIENTS    

• 1 cup cream
• 2 T. mayo
• ½ cup mild crumbling cheese Cotija, for topping 
• 1 scallion, finely sliced 
• 2 t. fresh cilantro, finely chopped 
• 4 ears corn, husks and silk removed 
• sprinkle of cayenne pepper   

DIRECTIONS    

1. Pre-heat the grill to medium-high. 
2. In a small saucepan over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until thick and flavors come together, about 15 minutes. Reserve and keep warm. 
3. While the cream is reducing, mix the crumbled cheese, oregano, scallion and cilantro together in a small bowl and set aside. Grill the corn until the kernels begin to char evenly. When the corn comes off the grill, let cool slightly and cut the corn off the cob. 
4. Place a spoonful of corn in a bowl, drizzle with the cream sauce, sprinkle with the cheese mixture and serve with a squeeze of lime.

Recipe Author: Rachael Ray

Warm Apple Pie Bread

INGREDIENTS   

• ⅓ + ⅓ cup brown sugar
• ½ T. ground cinnamon
• ⅓ cup white sugar
• ¼ cup butter, softened
• ¼ cup applesauce
• 2 eggs, well beaten
• 1 t. vanilla extract
• 1½ cups all-purpose flour
• 2 t. baking powder
• ⅓ cup milk
• 1 large or 2 small apples, peeled and chopped
• 1 T. butter, melted 

DIRECTIONS   

1. Preheat oven to 350°F. 
2. Grease and flour an 8x4 loaf pan.
3. Combine ⅓ cup of the brown sugar and cinnamon in a small bowl and set aside.
4. With mixer on medium, cream white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce, beaten eggs and vanilla.
5. Stir together flour and baking powder. Add flour to egg mixture along with milk and stir just until combined. Do not overmix!!
6. Pour half of the batter into a greased and floured loaf pan. Sprinkle with ½ of the apples and ½ of the cinnamon mixture.
7. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining cinnamon mixture.
8. Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean.
9. Let cool 10 minutes and remove from pan.
    

Recipe Author: Spendwithpennies.com

Baked Ziti

INGREDIENTS    

• 1 cup ricotta cheese
• 1 egg
• ½ cup finely grated Parmesan cheese
• ¼ t. kosher salt
• 2 cups of shredded mozzarella cheese
• Pasta Sauce (see Ari's Sauce)
• 1 lb. penne/ziti pasta  

DIRECTIONS    

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.
2. Add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.
3. When the pasta is ready, drain it in a colander or strainer.
4. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.
5. Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Add ricotta and egg in a separate bowl and spread half over the pasta. Evenly sprinkle with half of the mozzarella. Top with the remaining pasta and layer again.
6. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
7. Bake at 375°F uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.

Recipe Image: To Simply Inspire

Jet Tila Peanut Chicken Satay

INGREDIENTS

For the Peanut Sauce:  

• 2 T. vegetable oil
• 1 T. red curry paste, or more to taste
• 2 cups (490 ml) coconut milk
• 2 T. chunky peanut butter, or more to taste
• 2 T. fish sauce
• ½ t. rice vinegar
• 2 T. sugar, or more to taste

For the Chicken Satay:  

• 1 T. curry powder
• ½ T. pepper
• 1 T. salt 
• 1 T. sugar 
• 1 t. garlic powder, or more to taste 
• ¼ cup coconut milk
• 2 lbs. chicken breast
• 10-15 6" bamboo skewers, soaked

DIRECTIONS

1. To make the marinade combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
2. Slice the chicken against the grain into 2” inch square tiles about ¼” thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.
3. Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

Recipe Author: Chef Jet Tila

Garlic Aioli

INGREDIENTS   

• ½ cup mayonnaise
• 1 T. lemon juice
• ¼ t. Dijon mustard
• 1-2 garlic cloves, minced 

DIRECTIONS   

1. In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.

Recipe: Tasteslovely.com

Spinach & Artichoke Hummus

INGREDIENTS   

• 1 14-oz. can of chickpeas
• 1 cup baby spinach
• 3 artichoke hearts
• 1 clove garlic
• 3 T. tahini sauce
• 2 T. lemon juice
• ½ t. salt
• ½ t. black pepper
• 2 T. extra virgin olive oil 

DIRECTIONS   

1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the and blend until smooth.
2. While blending, slowly add in the olive oil until hummus is creamy and smooth.

Recipe by: Are-You-A-Hummus-Lover

Sticky Honey Garlic Butter Shrimp

INGREDIENTS   

• ½ cup honey
• ¼ cup soy sauce
• 3 cloves garlic, minced
• juice of one small lemon
• 1 pound large shrimp, peeled and de-veined
• 2 T. butter
• green onions, for garnish 

DIRECTIONS   

1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
2. In a medium sized skillet add the butter and shrimp (reserve the marinade). Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

Recipe: The Recipe Critic.com

Spinach Arancini

INGREDIENTS   

• 2 cups cooked risotto
• 1 cup shredded mozzarella
• 1 cup grated parmesan cheese
• 1 egg
• One package of frozen spinach, thawed and drained (9 oz.)
• 2 garlic cloves, minced
• salt, pepper, and crushed red pepper to taste
• 1 cup breadcrumbs
• olive oil 

DIRECTIONS   

1. Preheat oven to 350°F.
2. Combine all ingredients except for breadcrumbs in a medium mixing bowl.
3. In a shallow dish or bowl, combine breadcrumbs with salt and pepper, to taste.
4. Roll mixture into balls (like meatballs) and coat in breadcrumbs. Place on a parchment covered baking sheet. (Freeze if desired.)
5. Drizzle arancini with a little olive oil and bake for 20 minutes.
6. Serve with pasta sauce.

Photo image: tbsp.com