Monday, October 18, 2010

BBQ Jack Chicken (Recipe from: Taste of Home)

( photo from Taste of Home)

-4 medium chicken breasts
-4 slices pepperjack cheese
-1 cup BBQ sauce

1. Prepare 9 x 13" glass baking dish with nonstick cooking spray. Preheat oven to 350 degrees.

2. Make a pocket in the chicken breasts by cutting along one side (do not cut all the way through). Stuff each breast with slice of cheese folded in half.

3. Place chicken in prepared dish. Cover with BBQ sauce.

4. Cover with foil. Bake for 30 minutes. Remove foil and bake another 15 minutes. May add more BBQ sauce after removing foil.
Note: The original recipe was meant to be grilled, but having tried it both ways, we like it better in the oven.

Friday, October 8, 2010

Broccoli & Cheese Chicken Casserole (recipe from: my friend and neighbor, Robin)

As most of you know, I am always up for sharing recipes, especially the really quick and easy ones! Over the years, Robin and her family have been a big inspiration for my cooking, whether it be Claudia (my fav 8 yo) and my creations or Robin's amazing kid-friendly, but still amazingly delicious and flavorful recipes (i.e. the sausage and peppers recipe in an earlier post). The great thing about this recipe is that it is very can be made with any 3 cans of soup (I've also done cream of celery, cream of mushroom, and cream of chicken with mixed veggies and chicken). Have fun trying your own versions....and please share! :)

Broccoli and Cheese Chicken Casserole

-1 lb. chicken breast, boiled and cubed
-2 cans cream of chicken soup
-1 can brocolli and cheese soup
-1/2 cup lite sour cream
-1/4 cup milk
-1 pkg frozen brocolli
-1/2 med onion, chopped
-2 cups shredded cheddar cheese
-1 pkg crackers, crushed (this time I used crushed cornflakes leftover from another recipe)

Sunday, October 3, 2010

Eggplant Parmesan (recipe from

-2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
-Kosher salt, as needed, plus 1 tablespoon
-5 cups fresh breadcrumbs
-1 tablespoon dried oregano
-1 tablespoon dried thyme
-Freshly ground black pepper
-Vegetable oil for frying
-All-purpose flour for dredging
-6 large eggs, beaten
-2 tablespoons milk
-Olive oil, as needed
-2 jars marinara sauce-2/3 cup grated Parmesan, divided
-1 pound fresh mozzarella, thinly sliced