Thanksgiving Family Dinner
Baked Brown Sugar Sweet Potatoes
Perfect Oven Roasted Turkey the Easy Way!
Monthly Archives: November 2019
Chicken Savoy
Chicken Savoy
Makes 4 servings
4 boneless, skinless chicken breast
2 tablespoon olive oil
1 cup chicken stock
4 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup Romano cheese
3 tablespoons red wine vinegar
Preheat oven to 350 degrees
In an oven safe skillet, like a cast iron one, pour oil and stock over chicken
Sprinkle with garlic oregano, salt and pepper
Top with cheese
Bake for 30-40 minutes or until chicken is cooked through
Pour red wine vinegar over chicken and serve
I served ours with a side of rice and Loaded Cauliflower
* You can also marinate the chicken overnight in the olive oil, chicken stock, garlic, oregano, salt and pepper
* If you use a glass casserole pan, it may break when you add the red wine vinegar at the end of cooking time
Pasta Milan
Pasta Milan
Makes 4 servings
2 cups penne pasta
1/2 cup frozen green peas
1 cup asparagus tips
2 cloves garlic, minced
4 ounces Gorgonzola cheese
4 ounces Asiago cheese
1/3 cup heavy whipping cream
Salt and pepper to taste
Bring a large pot of water to a boil
Add pasta, peas and asparagus to boiling water
Cook for 5-8 minutes or until pasta is al dente, drain
In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste
Toss pasta and vegetables with cheese mixture
Stir until the cheese has melted and the pasta is well coated with the sauce
Serve immediately
Mummy Dogs
Korbyn and his sister were at it again! They kicked me out of the kitchen and made this great snack for us. Fun to make and fun to eat!!!
Mummy Dogs
1 tube of crescent rolls
Cheese Slices
Hot Dogs
Heat oven to 375
Unroll dough; separate at perforations, creating 4 rectangles
Press perforations to seal
With a sharp knife or a rotary pizza cutter, slice each rectangle lengthwise into about 10 pieces
Slice cheese slices into quarters
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog
About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face”
On greased cookie sheet, place wrapped hot dogs (cheese side down)
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot
Use ketchup and mustard, draw features on “face”
Balsamic-Glazed Stuffed Chicken Breasts
Balsamic-Glazed Stuffed Chicken Breasts
Serves 4
4 skinless, boneless chicken breasts
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
3 tablespoons butter, melted
4 tablespoons shredded Parmesan Cheese
8 tablespoons basil pesto
8 teaspoons chopped sundried tomatoes
1 cup shredded mozzarella cheese
Toothpicks
1 tablespoon olive oil
1/3 cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, minced
Preheat oven to 350 degrees
Cut a pocket 3/4 of the way through the thickest side of each chicken breast
If meat is thick, pound flat to make it easier to fill
Season chicken with oregano, basil, salt, and pepper
Mix together parmesan and mozzarella cheese, basil pesto, sun dried tomatoes and melted butter
Scoop mixture into each breast
Insert toothpicks diagonally into each breast to seal
Heat olive oil in a cast iron skillet over medium heat
Add stuffed chicken breasts and cook until golden, about 2 minutes per side
While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl
Pour into the skillet around the chicken
Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes
Spoon some glaze over each breast
Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes
Remove toothpicks and drizzle with pan juices to serve
Pasta Pomodoro
Pasta Pomodoro
Serves 4
1/2 (16 ounce) package angel hair pasta
2 tablespoons olive oil
3/4 cup onion, chopped
4 cloves garlic, minced
2 cups roma tomatoes, diced
3 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
Crushed red pepper to taste
Black pepper to taste
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
Bring a large pot of water to a boil
Add pasta and cook until al dente; drain
Pour olive oil in a large deep skillet over medium heat
Sauté onions until lightly browned
Reduce heat to medium-low and add garlic, tomatoes, vinegar and chicken broth
Simmer for about 8 minutes
Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce
Simmer for about 5 more minutes and serve topped with grated cheese
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