Bacon wrapped chicken, stuffed with spinach and ricotta

Bacon wrapped chicken, stuffed with spinach and ricotta (recipe originally from allrecipes)

Ingredients-

2 tablespoons extra-virgin olive oil

2 teaspoons minced garlic

1 (10 ounce) bag washed fresh spinach

4 skinless, boneless chicken breast halves

1/2 (15 ounce) container ricotta cheese

1/3 cup grated Parmesan cheese

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

2 teaspoons Italian seasoning

salt and pepper to taste

8 slices thick sliced bacon

Preheat oven to 350. Lightly oil a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown. Quickly stir in spinach, and continue cooking until the spinach has wilted. Put into a bowl and set aside.

Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.

Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. 

Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. (I had an extremely difficult time cutting the chicken and stuffing it! It was my first time, so it didnt turn out so great!)

 Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving

This post is linked to Tasty Tuesday and Tempt my tummy Tuesday

Menu Plan Monday (sick last week!)

So last week I didnt cook anything! Edwin and I both got really sick and were pukey. gross. It was a rough week.  Today, Monday, is the boys first day of school and my first day of work! Kade also found out last week that he made the football team. He's been on the waiting list (5th grade), and three kids quit, so he's on the team! Practice is every day monday -saturday for the first 3 weeks! seriously?! He's super excited and it will be fun to watch his games. 

 Our menu will just be a repeat of last week! Here's to hoping I actually cook it all!

Monday- Bacon wrapped chicken; stuffed with spinach and ricotta 

Tuesday- Lantham Stew

Wednesday- Chicken spaghetti

Thursday- Crockpot chicken tortilla soup

Friday- Kids night; If you can find it, eat it! 

Lemonade Meringue Pie

3 eggs, separated

1 package cook and serve vanilla pudding mix

1 ¼ cups milk

1 cup (8 oz) sour cream

1/3 cup lemonade concentrate

1 tsp. lemon juice

¼ tsp. cream of tartar

6 TLB sugar

1 pie crust (9 inches), baked (or pre baked kind)

Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes, and place the yolks in another larger mixing bowl. Meanwhile, in a large saucepan; combine pudding mix, milk, and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tarter to the bowl of egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tbl at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour wam filling into pie crust. Spread meringue over the filling, sealing edges to pastry. 

Bake 350 for 15-20 minutes, or until meringue is golden brown. Cool on wire rack for 1 hour. Refirgerate for 3 hours before serving. 

(oh; lick any remaining meringue!)

The final product; a light and fluffy pie!

This post has been linked to Tempt my Tummy Tuesday, and Tasty Tuesdays

Back to Menu Planning

Alas; the internet is connected, and our kitchen boxes are unpacked! Edwin went back to work today and the kids and I have, one more week til school starts! I've been so excited to get my kitchen together and use my new fridge! A stop at Sams to stock our new fridge, brought a smile to my face. Unfortunately it was delivered with a huge dent in the front!!! We're keeping and using it until another one can be delivered. I dont have time to write up recipes, but I'll post recipes throughout the week.

Monday- Chicken spaghetti

Tuesday- Bacon wrapped chicken, stuffed with spinach and ricotta

Wednesday- Lanthem stew

Thursday- Crockpot chicken tortilla soup

Friday- Grilled chicken, corn on the cob, mashed potatoes

Dessert- Lemonade Meringue Pie (recipe will be tomorrow)

This post is linked to Orgjunkie

Cooking from Houston

I promise I'm still here. Do I still have any readers?! Life has been busy and we've been moving around and trying to settle. We're still not settled completely, but it's a work in progress. We're back in Houston; for those of you that knew we've been trying to move. Edwin goes back to work on Monday, and the kids go back to school the follow Monday. Our uncertainties of moving to dallas or not, have at least been answered for the present moment. We're continuing life and trusting God for His perfect timing. It's not so easy to trust God when you're actually in some sort of predicament. 

I'm still cooking. Really. I've ruined myself by seeing Julie and Julia (or is it the other way around?!), and now I want to take a cooking course of some sort. One more thing to add to the table, right?! Ha. Maybe when life settles in Dallas one day... How great would that be?! Oh to think of the things I'd learn and gain confidence in! Instead of having meltdowns in my kitchen, breaking bowls when I drop them, burning and ruining dinner for a family of five, or creating something horrible; I can experiment and do all that in class and perfect it at home! Lovely. 

Because believe me; if you've seen the movie, I've had those moments of crying because of dinner. Frustrations to get it right and it's not. The stress, fear, and anxiety of a family to impress to only not be told thank you, or appreciated for cooking all the freakin time! Can I get an amen?! (my husband is sitting by me as I type this, and just gave me a little "amen" shout out).

My husband and I just purchased a FABULOUS new fridge today. Simply grand. At what point in our lives did we begin getting excited about stinkin appliances?! Well, I can't wait to grocery shop and fill it, and begin cooking again. I might have to take a picture of it and show you. It would make me happy my excitement with you! 

On another note, we had a fabulous two weeks in Dallas with my parents, and I'll blog and post pictures on my other blog; as soon as we're somewhat settled in our new place; and out of a hotel!

In the meantime; keep cooking and inspiring me as well as so many others! 

Menu Plan

I know I'm a little behind on my menu post, but we've been out of town and celebrating Kai and Edwin's birthday's! We're also starting to pack up, since we have to move out of our house in exactly 2 weeks! 

Monday- Edwin's 31st birthday! We (primarily Edwin and his mom!) made fried shrimp. TWELVE POUNDS of fried shrimp!

Tuesday- Taco Casserole 

Wednesday- Homemade Pizza rolls 

Thursday- Lemon pepper marinaded chicken, sausage veggie grill (recipe below), and rice

Friday- Italian Chicken casserole 

Desserts- Left overs from Edwin's birthday! Butterfinger Torte, Homemade pound cake, and a cookie cake I made for Kai! 

Sausage Veggie Grill

1 pd. Sausage; cut into slices

1 medium zucchini; cut into slices

1 medium yellow squash; cut into slices

1 medium sweet red pepper; sliced

1 medium onion; chopped

¼ cup olive oil

1 tbl. Dried oregano

1 tbl. Parsley flakes

1 tsp. garlic salt

1 tsp. paprika

In a large bowl, combine the first six ingredients. In a small bowl, combine oil, oregano, parsley, garlic, salt, and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces heavy duty foil. Fold foil around sausage and seal tigthly. Grill, covered, over medium for 25-30 minutes. Open foil carefully and allow steam to escape. 

This post is linked to Orgjunkie

4th of July cupcakes

For the 4th, the kiddos and I made some red, white, and blue cupcakes with my favorite whipped meringue icing. YUM! I got the inspiration from Recipe Girl. To simplify, I just used a box of white cake mix, and then made the icing homemade. You could use any colors in the cake mix. For more about our 4th of July, visit my other blog for pictures. 

 

After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full and swirl colors together with a tooth pick

Bake according to box or recipe and allow to fully cool. 

Make icing, recipe below, and tint to desired color (eat some too)

Let kids decorate! 

Kai ready to eat his cupcakes

Keira decorating her cupcakes

YUM; love the blue

4th of July sprinkles 

I made a few mini cupcakes too (I didnt swirl the batter on these)

This is my favorite icing EVER. Enjoy!

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. YUM

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday