Monday, June 29, 2009

Spinach Stuffed Chicken Parmesan

I got this delicious recipe and the pic from Summer's blog. We really liked it and will definitely be having it again soon!

6 boneless skinless chicken breasts
1 box (10 oz) frozen spinach, thawed, well drained (I used 6 oz. of fresh and cooked it first.)
2 oz cream cheese, softened
1/4 cup shredded parmesan cheese
1/2 tsp dried basil leaves
1 clove garlic, finely chopped
1 egg or 1/4 cup egg product
1 cup Italian bread crumbs (you can use more if needed)
1 cup Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)

Preheat oven to 375 degrees. Spray 9x13-inch glass baking dish with cooking spray. Between pieces of plastic wrap, place chicken between plastic and pound until 1/4 inch thick. In medium bowl, mix spinach, cream cheese, parmesan cheese, 1/2 tsp basil, and garlic until blended. Spread about 1 tbsp spinach mixture over each chicken breast; roll up tightly and secure with toothpicks. In a shallow dish/bowl, beat the egg (or put in egg product). In another shallow dish, place bread crumbs. Dip each chicken breast into egg; then coat with crumb mixture. Place seam side down in baking dish.Bake uncovered 25 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10-15 min longer or until thermometer inserted in center of chicken reads 165 degrees. Remove toothpicks from chicken before eating.

Sunday, June 28, 2009

Oatmeal Dinner Rolls

The reason why I love these rolls is because they are not only delicious, but they turn out everytime! I love it!

Oatmeal Dinner Rolls

2 cups water
1 cup quick cooking oats
3 tablespoons butter
1 tablespoon yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 tablespoon sugar
1 1/2 teaspoon salt
4-5 cups all purpose flour

In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt, and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into balls. Place in two greased 9-inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yields about 1 1/2 dozen.

Saturday, June 27, 2009

Honey Butter

Mike's dad made this for us to eat with scones. It is the perfect honey butter. He got it out of the Lion house cook book.

1/2 cup butter
1 cup honey
1/4 tsp. vanilla

Soften the butter, then mix in the vanilla. Add the honey gradually to the butter while whipping together. Voila! The most delicious honey butter ever!

Wednesday, June 10, 2009

Baked Ziti

This delicious recipe is from my sister-in-law Beth Merrill.

This is a really tasty vegetarian dish. If you like or love peppers, you should like the dish.
1 pound ziti, cooked al dente, rinsed and cooled (use penne if you can't find ziti)
3 cups sliced red, orange, yellow, or green pepper
1 bag (8 oz) shredded cheddar cheese
1 bag (8 oz) shredded Monterey Jack cheese
1 can (28 oz) whole tomatoes, squished
1 tsp salt
1 tsp pepper
1 cup half and half (It can be fat free or you can use evaporated milk.)
1/2 cup seasoned bread crumbs
Heat oven to 350. Spray a 9x13 baking dish. Combine pasta, peppers, cheeses, tomatoes, salt, and pepper in a bowl. Pour into prepared dish. Evenly pour half and half over the mixture. Cover and bake for 30 minutes. Uncover, top with bread crumbs and bake another 30 minutes or until slightly bubbly and crispy.

Honey Glazed Carrots

Photo courtesy of:

I am a huge sucker for honey glazed carrots. This recipe was really delicious. Even my husband liked them, and he hates cooked carrots. In his own words, "Anything cooked in tons of butter with sugar and honey has to be good." This recipe comes from


2-3 cups small baby carrots (pre-peeled)
1/2 cup butter (I only put in 1/4 cup butter.)
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
fresh minced parsley and/or chives

In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.
Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.


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