The website Yummy, features about 136 different ways to prepare a Boneless Chicken Breast Wrap. Our featured recipe consists cutting the chicken breasts horizontally and rolling them up with a garliclemoncream cheese filling and wrapped with a non-cured pork shoulder bacon for a rich and savory dish.
The garlic lemon is a seasoning we purchased at the Whole Foods Market, and it was a worth while purchase as it added splendid flavor to the dish.
To move things along in the preparation of the ingredients, such as the green onions, we used kitchen shears.
The photo at the start of the post looks to mouth watering, lip smacking good to write more about stuffing a chicken breast, so let’s get to cooking.
Here is what you will need for our Bacon Wrapped Garlic Lemon Stuffed Chicken Breast
2 chicken breasts, boneless and skinless, cut horizontally
Prepare chicken breast by cutting each breast horizontally into two pieces, and set aside.
In a medium mixing bowl cream the cheese and add the chopped green onions and garlic lemon seasoning. Set aside.
In a large ceramic coated frying pan partially cook the bacon over medium heat. Set aside in a separate plate.
Spread a layer of cream cheese mixture over one side of each breast section, but not to thick. Roll chicken breast up to conceal cream cheese, and secure with toothpicks.
Rap two pieces of bacon diagonally and keep in place with toothpicks. Rap one piece of bacon long ways or horizontally and keep in place with toothpicks.
Place all four bacon wrapped chicken breasts into a medium sized glass baking pan. Place pan into heated oven and bake for 30 minutes. Place under broiler for 5 minutes to crisp bacon.
Plate and serve.
The side dish is a Green Bean with Coconut and Pecans. Here is what you will need.
3 cups of fresh green beans, cut into 1 inch pieces
1 tablespoon of coconut butter
1/2 cup pecan pieces
1/4 cup dried shredded coconut
Steam cut green beans. Add steamed beans and coconut butter to a serving bowl, and mix till beans are well coated with the butter. Next add dried coconut and pecans and mix in. Enjoy.
The featured recipe is not authentic Mexican food, but a Tex-Mex style food with Mexican ingredient influence or Mexican inspired.
Fajitas got its start in a tortilleria in Houston Texas (USA).
As legend has it, Maria Ninfa Rodriguez, better known as “Mama Ninfa Laurenzo” starting serving fajitas in her Houston restaurant called the Rio Grande Tortilla Co. in 1973.
Originally a tortilla factory, she turned it into a restaurant after her husband passed.
The very first day she sold 250 South Texas tacos. Those pre-assembled tacos al carbon later became build-your-own fajitas, which means in Spanish faja for “belt.”
It describes the cut of beef also called skirt steak and with Mama Nifa a Tex-Mex icon was born.
Steak Fajitas are the perfect blend of well seasoned steak with bell peppers and onions all wrapped in a warm tortilla.
Most restaurants serve them on a cast iron skillet set a blaze on the way to the table.
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 small white onion, thinly sliced
1 small purple onion, thinly sliced
4 tablespoons avocado oil
6-8 corn tortillas, warmed
In a small bowl mix together the first six ingredients and set aside.
Trim fat from flank steak and cut into 1 x 2 inch strips. Next, with ingredients from small mixing bowl, season beef strips and set aside.
Next, seed peppers, and thinly slice. Next thinly slice both onions, then mix together and set aside.
With a large ceramic coated frying pan over medium heat, add avocado oil. When oil is hot add beef strips and cook on all sides, about 2 minutes.
Add, pepper onion mix, stir in and continue to cook until meat is done to your preference (145 degrees for medium…155 degrees for med-well…160 degrees for well-done).
Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.Add peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.Next add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.Next add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.Transfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.
An apple a day keeps the doctor away. We all know that statement. But do we understand why it was coined or when it was coined? History.com says it was first coined at the 1904 St. Louis World’s Fair by Missouri fruit specialist J.T. Stinson. But there is also the earliest known written use of the phrase, in a magazine edition called Notes and Queries, printed and distributed in Whales around 1866. As to this fraise it is written, “A Pembroke shire proverb. Eat an apple on going to bed, And you’ll keep the doctor from earning his bread.”
In 1866 or 1904 they may have not known the reason why apples where healthy for you, they just knew they where. But in the 21st century we do.
Apples have flavonoids quercetin, epicatechin, procyanidin (B-2), and additionally, they are also good in tartaric acid. Together, these compounds help the body protect itself from the debilitating effects of free radicals.
The apple is also a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.
The fruit also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is important to cell and body fluids, as it helps control heart rate and blood pressure, and in turn counter acts the negative influence of sodium.
Now for our featured dessert. Here is what you will need:
First preheat your oven to 350°F and line the bottom of a 8-inch round spring form pan with parchment paper. Then lightly grease the rounded sides with your choice of butter, avocado oil, or coconut oil. Coconut oil is neutral in flavor and will never add additional flavor to your cooked or baked goods. Be sure to cut off any excess parchment paper.
For the topping:
2 tbsp. unsalted butter
3 whole cloves
1 ¼ lbs. tart apples, such as Granny Smith, cored, peeled and chopped into 1/3-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
First peel, core and chop apples into 1/3-inch cubes. Mix together apples, sugar, cinnamon and nutmeg in a medium bowl. Make sure apples are well coated with the sugar mix. Heat butter in a large non-stick frying pan (even better if you have a ceramic coated pan) over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture.
Toss apples about until they just begin to soften, but not mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.
For the cheesecake:
1 8 oz. cream cheese, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp. flour
In a medium bowl and a hand mixer, beat cream cheese until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.
Here is what you will need:
For the cake:
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. pure vanilla extract
1 large egg
½ cup evaporated milk
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined.
Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer.
Bake cake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely. Plate and serve.
Spiced Apple Cream Cheese Coffee Cake
For the cake:
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. pure vanilla extract
1 large egg
½ cup evaporated milk
For the cheesecake:
1 8 oz. cream cheese, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp. flour
For the topping:
2 tbsp. unsalted butter
3 whole cloves
1 ¼ lbs. tart apples, such as Granny Smith, cored, peeled and chopped into 1/3-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
Preheat the oven to 325°F.
Lightly grease an 8-inch round spring form pan with butter and line the bottom with a round of parchment paper.
To make the topping, fold together apples, sugar, cinnamon and nutmeg in a medium bowl. Heat butter in a large non-stick frying pan over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture. Toss until they just begin to soften, but not until they’re mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.
To make the cheesecake batter, beat cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined.
Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer. Put cake into oven and bake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely.
What Others are Saying About Desserts with Apples:
All products made from wheat flour will have the same glycemic index, whole grains include the bran component, which contains additional dietary fiber and B-vitamins. Also there is 7 to 12 grams of protein in whole wheat pasta. Protein is a needed dailyto live well, making whole wheat pasta a better choice.
Our featured recipes has goat cheese that is about 7.21 g of fat, but it also has 5.88 g of protein. Remember, protein is needed to keep the body active and to make a repair muscle tissue. If you are active you will burn the fat. Also the monocular structure of the fat in goat’s milk is smaller than in cow’s milk, making goat cheese easer to digest. If you are lactose intolerant, goat milk is the way to go.
The recipe also calls for poultry, which is full of iron, zinc and vitamin B12.
So here is what you will need:
Also you will need 6 tablespoons of olive oil, divided. Heat the oven to 350 degrees. Cook the Penne pasta according to the packaged instructions. Over medium high heat in a large frying pan, heat 3 tbsp. olive oil. Add garlic and sauté until lightly browned. Remove from heat. Stir in flour and salt. Slowly whisk in milk, chicken broth; whisk constantly so no lumps form. Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.
In a large skillet over medium high heat, add olive oil. Once heated add diced onions and sauté; then add chicken breast chunks, cook until pink is gone.
Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.
Grease a 9 x 13-inch baking dish. Spread a third of the cheese mixture in the bottom of the dish. Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.
Once you have prepared the pasta dish to bake, sprinkle additional parmesan cheese on top if you wish too.
Place into oven and bake uncovered for 35 minutes. When done let stand 5 to 10 minutes. Plate and serve.
Chicken and Goat Cheese Spinach Pasta
8 oz. penne pasta, whole wheat
6 tbsp. olive oil, divided
2 cloves garlic, minced
5 tbsp. flour
½ tsp. salt
1 ½ cups milk
1 ½ cups chicken broth
¾ cup Parmesan, grated
½ tsp. basil, dried
¼ tsp. oregano, dried
¼ tsp. black pepper
1 medium onion, diced
3 chicken breasts, large; cut into 1-inch chunks
12 oz. baby spinach, fresh
1 ½ cups mozzarella, shredded
12 oz. goat cheese
Heat oven to 350 degrees
Cook pasta according to package instructions.
Over medium high heat in a large frying pan, heat 3 tbsp. olive oil. Add garlic and sauté until lightly browned. Remove from heat. Stir in flour and salt. Slowly whisk in milk, chicken broth; whisk constantly so no lumps form. Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.
In a large skillet over medium high heat, add olive oil. Once heated add onion and sauté; then add chicken breast chunks, cook until pink is gone. Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.
Grease a 9 x 13-inch baking dish. Spread a third of the cheese mixture in the bottom of the dish. Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice. Sprinkle additional parmesan cheese on top if desired.
Bake uncovered for about 35 minutes. Let stand 10 minutes before serving.
What Others are Saying About Chicken, Spinach and Pasta:
This appealing and appetizing recipe has lots of protein in it with four eggs. Each egg contains about 21 grams of protein if it is a medium egg. The whole milk provides another 8 grams and the marmalade has no protein in it.
Thou it does have 13 grams of carbohydrates, and that is about 5% of your daily need based on a 2000 calorie diet. The right protein, such as eggs have will make us fell full and we will not eat other fatty sugary foods later.
Use whole fat sour cream. The low fat or non-fat is too runny. And you don’t want your crepes running away before you can eat them. As the whole fat sour cream is thick you can use a little milk or cream to help thin it out some.
For the marmalade depending on how many people you will be making crepes for, 1 10 oz. jar may not be enough. So use 2 – 10 oz. jars. To warm the jam, empty the jar of jam into a small pot and warm it, making sure not to scorch the pot or burn the jam.
Another option is to heat some water to boiling point in a small sauce pan and place the jar of jam into the hot water. Remove the lid before putting the jar into the water. Turn off burner. While you are preparing the crepes, the jam will be warming to liquid form.
As stated in an image above you can replace butter with coconut oil. Place the two tablespoons for about thirty seconds in a microwave to liquefy the oil. As it is a hard substance. Beat the four eggs and then pour in the coconut oil and mix in well.
Next in a large bowl mix together the flour, sugar, salt, milk and eggs and whisk well. You should have about 3 cups of crepe batter.
Next lightly grease with some olive oil a medium size frying pan (crepe pan if you happen to have one) on medium-high heat. Pour 6 tbsp. of batter onto pan and grab the pan by the handle and swirl the pan until the batter is spread out thin.
If you get the batter spread out thin enough, it will cook through. No need to turn crepe like you do with pancakes. Allow to cook 1 to 2 minutes or until golden brown.
Notice how the outer edges of the crepe are cooked and center still needs a few seconds to be cooked all the way through. Once done crepe will slide right out onto a plate.
Spoon out sour cream over center of crepe, about 2 to 3 tablespoons.
After spooning on sour cream roll crepes. Place two side by side. Pour some warm orange marmalade over top.
These type of crepes stuffed with sour cream are known as “Continental Crepes”. If you wish you can enjoy some fried bacon and a cup of coffee with this dish. Two are very filling but your 3 cups of batter should make about 10 crepes which is 5 servings.
Crepes with Sour Cream and Orange Marmalade
4 eggs
1 1/3 cups milk
2 tbsp. butter, melted*
1 cup flour
2 tbsp. sugar
½ tsp. salt
In a large bowl, whisk together eggs, milk, melted butter (coconut oil), flour, sugar and salt until smooth. Heat a skillet or crepe pan over medium-high heat. Grease pan with a small amount of olive oil. Apply with a brush or paper towel. Spoon 6 tablespoons of batter onto hot pan. Grab pan by the handle and tilt pan in a circular motion to let batter spread out. The crepe must be thin on pan. Cook 1 to 2 minutes on one side only or until golden brown.
The website Yummy, features about 136 different ways to prepare a Boneless Chicken Breast Wrap. Our featured recipe consists cutting the chicken breasts horizontally and rolling them up with a garlic lemon cream cheese filling and wrapped with a non-cured pork shoulder bacon for a rich and savory dish.
The garlic lemon is a seasoning we purchased at the Whole Foods Market, and it was a worth while purchase as it added splendid flavor to the dish.
To move things along in the preparation of the ingredients, such as the green onions, we used kitchen shears.
Prepare chicken breast by cutting each breast horizontally into two pieces, and set aside.
In a large ceramic coated frying pan partially cook the bacon over medium heat. Set aside in a separate plate.
Spread a layer of cream cheese mixture over one side of each breast section, but not to thick. Roll chicken breast up to conceal cream cheese, and secure with toothpicks.
Rap two pieces of bacon diagonally and keep in place with toothpicks. Rap one piece of bacon long ways or horizontally and keep in place with toothpicks.
Plate and serve.
The side dish is a Green Bean with Coconut and Pecans. Here is what you will need.
