Broccoli Beef Recipe
Broccoli Beef Recipe | Simply Recipes
Recently my father was inspired to make chicken breasts stuffed with Boursin cheese from a recipe he found online. If you are unfamiliar with Boursin cheese, it is essentially an all natural soft cow's milk cheese dressed up with garlic and herbs. You can easily make your own herbed cheese with cream cheese and herbs; using something like Boursin saves a step. Kalyn of Kalyn's Kitchen has a similar stuffed chicken recipe which inspired me to add a Parmesan bread crumb crust to this one. Either way, with the crust or without, the stuffed chicken with those herbs and the cheese is quite tasty. (Skip the crust if you are going low carb.)
Stuffed Herbed Chicken with Boursin Cheese Recipe
INGREDIENTS
Ingredients
2 skinless, boneless chicken breast halves, 1/2-pound each
Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
2 Tbsp finely chopped toasted walnuts
2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper
Herbed Cheese
2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne
1/4 teaspoon freshly cracked black peppercorns
A pinch salt
METHOD
1 Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
2 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
3 If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
4 Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5 Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)
6 Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Yield: Serves 2-4.
Kalyn's Kitchen: Recipe for Baked Salsa Rice with Green Chiles, Lime, and Cilantro
Here are some recipes that I have drooled over recently, all from the very favorite website, www.tablespoon.com
http://www.tablespoon.com/recipes/salsa-guacamole-recipe/1/
Veggie Pizza -My own creation
Ingrediants include any type of veggies you would like, my choice is:
Black Olives, tomates, spinah, carrots, califlower, and broccoli.
Any shredded cheese you would like, I like to use fine shredded american
1 cube of Cream Cheese
1 Dry packet of ranch
2 rolls of cresant rolls
How to make it:
First roll out the cresant rolls on a pan, I love to make alot so i use 12 x 16. I pinch the ends together with each other so when it bakes its all one piece. I bake the rolls until they are golden brown. As I let that cool off i start making the dressing to go on top. i Melt the sour cream block for 40 seconds in the microwave and then dump into a mixing bowl. Then I add the dry ranch packet and beat them together. Then your dressing is all set. Then I start chopping my veggies into small pieces. Once all the veggies are chopped, i spread the dressing on the on cresant rolls and then sprinkle and place your veggies and cheese. Then cut them into pieces of your choice and serve!
Caprese Pizza Recipe from Tablespoon.com by Bisquick
Ingredients
- 3 cups Original Bisquick® mix
- 2/3 cup very hot water
- 3 tbsp. olive or vegetable oil
- 2 – 3 fresh plum (Roma) tomatoes, sliced
- 6 oz fresh mozzarella cheese, sliced
- 1/2 cup fresh basil leaves, loosely torn
- 1/2 cup shredded Parmesan cheese
- yellow corn meal for sprinkling
Directions
- 1Preheat oven to 450°F. If you’re using a pizza stone or 12-inch pizza pan, lightly dust with cornmeal. (If you don’t have a pizza stone or pizza pan, prepare cookie sheet lined with parchment paper and dust with cornmeal.)
- 2In medium bowl, stir Bisquick mix, water and 2 tablespoons of the oil until soft dough forms. Cover; let stand about 10 minutes. Pat or press dough onto stone or pizza pan into 12-inch circle, using fingers dipped in Bisquick mix. Bake 6 to 7 minutes or until lightly browned around edges.
- 3Remove dough from oven and brush with remaining tablespoon of oil and top with sliced tomatoes. Follow with cheese slices, basil, and finish by sprinkling Parmesan across the top. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
Beet Bread–yea thats right, no typos there!
Ingredients
- 3/4 cup warm water
- 1 1/2 cups raw beet puree (about 2 1/2 peeled medium beets)*
- 3 1/2 to 4 1/2 cups Gold Medal unbleached all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
- 2 1/4 tsp active dry yeast
Directions
- 1*To make the beet puree — peel 2 large beets or 3 medium beets (discarding or reserving 1/2 of one of the 3 beets, so you have 2 1/2 beets), and chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk until mixture is smooth and free of lumps.
- 2In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
- 3In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
- 4Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
- 5Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
- 6Preheat oven to 375 degrees F with an empty broiler pan placed on the rack beneath where you’ll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
- 7Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190 degrees F.
- 8Allow bread to cool completely on a cooling rack before slicing or serving
Spicy Shrimp Cups Recipe
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 12 oz cream cheese, softened
- 1 tablespoon chopped fresh parsley
- 4 teaspoons honey
- 3 teaspoons hot pepper sauce
- 24 cooked deveined peeled medium shrimp
- Fresh parsley sprigs
- Grated lime peel, if desired
Directions
- 1Heat oven to 425°F. Unroll pie crusts on work surface. Cut each crust into 12 (2 1/2-inch) squares. Discard scraps.
- 2Turn mini muffin pans upside down (you will need 24 cups). Press square of dough over top of each ungreased inverted mini muffin cup. Prick top and sides of each with fork; fold and pinch corners to shape cups.
- 3Bake 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
- 4In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Spoon about 1 tablespoon mixture into each pastry cup. Top each with 1 shrimp. Refrigerate about 30 minutes or until cold. Garnish each cup with parsley sprig and lime peel.
Lasagna Cups
Ingredients
- 1 cup marinara sauce
- 3/4 pound ground beef
- 12 wonton wrappers
- 8 ounces shredded mozzarella
- 3 ounces Parmesan cheese
- 4 ounces Ricotta cheese
- (optional) basil for garnish
Directions
- 1Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
- 2Brown beef and season with salt and pepper. Drain.
- 3Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.
- 4Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat sauce and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
- 5Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
- 6Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
- Garnish with basil and serve.
Strawberry Lemonade
Ingredients
- 2 cups water
- 1 cup sugar
- 1 tablespoon grated lemon peel
- 1 cup fresh lemon juice
- 1 pint fresh strawberries, hulled and halved
- 2 cups cold sparkling water or club soda
- Ice
- Mint sprigs, garnish
- Whole strawberries, garnish
Directions
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
Ask the Diet Doctor: Are “Cheat Days” Ever Okay?
Different weight loss foods
Top 50 Summer Diet Foods for Weight Loss
Recently i have been looking up about going gluten free because it can have great impacts on losing weight. Here is a link about gluten and list of foods that you can get to be gluten free.
i am blessed to live by a grocery store that has lots of gluten free products that aren’t expensive
Have had a long week with work and everything…just have been very stressed and being an emotional eater its been tough the past couple days. Been trying stay positive and i like to relax by sitting by the fire and listening to nature music. i LOVE nature music so peaceful and calming. so starting this week i am going hard core…WHOSE WITH ME!
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