Main Dish
This is another Pinterest favorite and using a rotisserie chicken really speeds up the process. This is a rich, creamy and delicious dish. I made this in the morning and popped it in the oven later in the day. Cooking the bacon the day before also makes this dish an easy one to put together. I served this along side a salad and garlic bread and it all worked really well together. Dinner Success!
INGREDIENTS
8 Lasagna Noodles
2 cups shredded chicken (rotisserie works well)
1 pound bacon, cooked and crumbled
2 cups shredded mozzarella
1/2 cup butter
1 pint heavy whipping cream
1/2 teaspoon minced garlic
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt to taste
Pepper to taste
1 cup grated Parmesan cheese
DIRECTIONS
Pre-heat the oven to 350 degrees. Spray a 9 x 13 inch pan with non stick spray and set aside. Cook 8 lasagna noodles according to package directions or until al dente. Drain and rinse the noodles with cold water. In a medium saucepan add butter, heavy cream and cream cheese, cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth and add the Parmesan cheese. Bring to a simmer and cook for a couple minutes or until it starts to thicken. Line the bottom of the 9 x 13 pan with one cup of the Alfredo sauce. To make the rolls lay one lasagna noodle out and add about two tablespoons of Alfredo sauce over each noodle, take 1/8 of the shredded chicken and add that on top of the Alfredo sauce, add a layer of the crumbled bacon and shredded mozzarella and roll the lasagna noodle up and place seam side down in your prepared pan. Do this for each noodle. Once the noodles are all rolled. And in the pan pour the remaining Alfredo sauce over the top and sprinkle with the remaining shredded cheese. Bake at 350 degrees for 30 minutes or until heated through and cheese is bubbly.
Enjoy!
This recipe comes from www.therecipecritic.com
This recipe was an instant family favorite, so much so, I made it twice in one week! I served this along side a salad and dinner was done. This is shallow fried with Panko crumbs and Parmesan. What’s not to love with that?! The sweet honey sauce really makes the dish! Sometimes the boneless skinless chicken breasts are really thick and not the same size so to make the cooking time even, I place them in a Ziploc bag and pound them out so they are all the same size. I highly recommend this. The sauce made here is enough for 6 chicken breasts.
INGREDIENTS
1/3 cup all purpose flour
6 boneless, skinless chicken breasts, pounded even and thin
1 cup Panko crumbs
1/2 cup shredded Parmesan cheese
Pinch of salt
Pinch of pepper
2 eggs, beaten
3 Tablespoons Dijon mustard, divided
1 Tablespoon chopped Tarragon
1/2 cup brown sugar
1/2 cup honey
1/2 cup Apple cider vinegar
Canola oil to fry
DIRECTIONS
Heat enough canola oil to cover the bottom and slightly up the sides of a large frying pan over medium-high heat. the oil will be hot enough when the end of a wooden spoon placed in the oil has small bubbles around it.
Season your pounded chicken breasts with salt and pepper. Place flour, eggs and. Panko crumbs in separate bowls. Add the Parmesan cheese and chopped Tarragon to the bowl with the Panko crumbs. Add 1 Tablespoon of mustard to your beaten eggs and stir to combine. Taking one chicken breast at a time dredge in the flour first, then into the egg mixture and last into the Panko mixture. Do this for each piece of chicken.
Add three pieces of the chicken to your heated oil and cook on the first side until golden brown, three to four minutes each side. When the first side is golden turn the chicken to the other side and continue to cook through until done and golden. Remove from oil and place on a plate lined with paper towels. Continue with the second batch of chicken.
FOR THE SAUCE~
Mix honey, apple cider vinegar, brown sugar and 2 Tablespoons of Dijon mustard in a saucepan and cook over medium heat until well combined and heated through. Serve this warm over the chicken. Serve warm and garnish with chopped Tarragon if desired!
Enjoy!
One of my favorite flavors is balsamic. I use it in marinades and dressings and if I am eating out its usually top on my list for a salad dressing! Sweet and tangy! In today’s recipe, balsamic vinegar is used in a marinade for the roasted chicken! This recipe needs some marinade time and is great to start in the morning and you are one step closer to dinner later in the day. I served this dish with a side of rice pilaf and it was just right!
INGREDIENTS
1/2 cup balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard
1 clove of garlic, minced
Pinch of salt
Pinch of pepper
4 boneless, skinless chicken breasts, halved
1 lemon, zested and juiced
1 pint cherry tomatoes, halved
DIRECTIONS
Mix balsamic vinegar, oil, mustard, garlic, salt and pepper in a Ziploc bag or in a baking dish. Add the chicken breasts and let marinade in the fridge for at least 4 hours. Pre-heat oven to 400 degrees. Place the chicken in an oven proof baking dish, roast chicken in heated oven for 30 minutes. Add tomatoes to the baking dish and continue to cook until chicken is cooked through and no longer pink in the center. Mine took 10 more minutes. Remove from oven, sprinkle with lemon zest and juice. Serve warm.
Enjoy!
This recipe can be found at www.allrecipes.com
I will be taking this week off to enjoy time with family and friends. Have a safe wonderful Holiday!
My Greek week is wrapping up with this quesadilla! Although this does take a little prep work, it does come together easily. I recommend If you are making the Tzatziki sauce you make that in advance to let the flavors set up, or you can easily buy the sauce as well! I also like using the smaller tortilla’s for a couple reasons. I can do more than one at a time using a large pan and they also seem to hold together a little easier, but if you have the larger tortillas go for it. I might recommend using a little more cheese with the larger size so everything holds together well!
INGREDIENTS
1/2 pound ground lamb
1 Tablespoon Greek seasoning (found in the seasoning aisle)
Pinch of red pepper flake (optional)
1 cup crumbled feta cheese
2 cups shredded mozzarella cheese
Handful of spinach
7-8 sun dried tomatoes, diced
12-15 large green olives, diced
1/2 cup that not sliced red onion
Tortilla’s
Butter or margarine
TZATZIKI SAUCE
1 cup plain Greek yogurt, drained
3 Tablespoons shredded cucumber
1 Tablespoon olive oil
1 Tablespoon fresh chopped dill
1 Tablespoon fresh squeezed lemon juice
Pinch of black pepper
DIRECTIONS
Starting with the Tzatziki sauce, drain yogurt. Once drained add the remaining ingredients mix well and store in fridge until ready to use. I suggest keeping in the fridge for at least one hour.
In a large fry pan over medium heat, brown the ground lamb until about half way cooked. If needed, drain fat from pan. Add Greek seasoning to the lamb and red pepper flakes, if using. Mix well and continue cooking until cooked through.
In another large fry pan over medium heat, lightly butter one side of your tortilla and place butter side down in the pan. Depending on the size of your tortilla, add desired amount of both mozzarella and feta cheese, using more mozzarella than feta. Add desired amounts of cooked lamb, olives, onions, sun dried tomatoes and spinach. I like to add a little more mozzarella to the top to help keep it together. Add the second tortilla on top lightly buttering the top side to of the tortilla. When the bottom is golden brown flip and let the second side cook until golden brown. Do this for each tortilla. When both sides are golden, remove from pan and serve warm with Ttzatziki sauce.
Enjoy!
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