Roasted Pepper Stuffed Chicken Rolls

 

I just tried these last night and I could not wait to post them.  I loved these.  There is a little deli in Salt Lake that serves a chicken sandwich that has these same flavors.  I think it is called Tuscan chicken sandwich.  This tastes so much like it, but without the carbs!!  I originally saw this on “Hungry Girl” but she used a tomato soup and sour cream sauce over it.  That did not sound great to me so I decided to just try the chicken roll without the sauce.  It was so good. This is a great skinnylicious recipe and one that I will be cooking again real soon.  It is simple and quick.

Ingredients

Boneless, skinless chicken breasts

Laughing cow light garlic and herb cheese wedges

Fresh Basil

Roasted Red peppers

 

Directions

Pound chicken breasts until thin and uniform in shape.   Place a wedge of the cheese, a few basil leaves and a piece of roasted pepper in the middle and roll up.  Secure with a tooth pick.  Salt and pepper to taste.  Place in a greased casserole dish and cook at 350 covered for about 30-45 minutes.  Remove foil and bake for another 15-20 minutes until chicken is starting to turn golden and juices run clear.

 

 

 

 

 

Beyond Marshmallow–Homemade Mallomars

 

START BY WHIPPING UP SOME
HOMEMADE MARSHMALLOWS…..THIS STEP REALLY IS WORTH IT!  ( see previous post for easy recipe
1. MELT SOME GHIRARDELLI
CHOCOLATE IN THE MICROWAVE IN A LARGE PYREX OR MICRO SAFE BOWL.  SPREAD
CHOCOLATE ONTO EACH GRAHAM CRACKER HALF YOU ARE
USING.
2.  CUT THE MARSHMALLOWS TO BE
THE SAME SIZE OF THE GRAHAM CRACKER HALVES AND LAY ONE ON EACH CHOCOLATE COVERED
GRAHAM CRACKER.  
3.  CHILL FOR A FEW MINUTES
AND THEN DIP ENTIRE MASTERPIECE INTO THE MELTED
CHOCOLATE.
4.  LET SET ON WAX PAPER AND
DRIZZLE WITH MORE CHOCOLATE. SPRINKLE ON TOFFEE BITS. 

I’m thinking neighbor gift!!!!!!

 

Homemade Marshmallows

We are doing a hot cocoa bar for our Relief Society Christmas activity.   I was pulling together my recipe for that and realized I had never posted it.  If you have never made homemade marshmallows, you really need to try these.  I did not realize what I had been missing by pluncking  store bought marshmallows in my cocoa all these years.  These are so much better, it is not even a close game.  They melt into a big gob of dreamy wonderfulness.

I usually make a batch before the holidays and keep them next to my Breville Milk Frother and cocoa mix for a instant make myself happy treat.

They are easy to make, although a little time consuming.  But please believe me when I say it is worth it.

They also make such a cute gift, wrapped in a cellophane bag.

Vegetable oil, for brushing

• 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
• 3 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 1/2 cups confectioners’ sugar

Directions

1. Step 1

   Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2. Step 2

   Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

3. Step 3

   Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4. Step 4

   Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5. Step 5

   Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

 

 

 

Shredding Chicken–Brilliant

I have recently been introduced to Pinterest.  I know that is like saying “Hey we’ve landed on the moon”!!!  I have heard so much about this and every time I am at a party or shower, they tell me, “Oh I found this on Pinterest”, but I didn’t know what was out there and how it can take over your life!!!  Jordan had signed me up months and months ago and had even created me some boards, but there they stood empty and waiting.

I did not know how to pin, how to follow, nor did I even know I had my own FEED!!!  But my eyes have been opened.  Since pinning my first pin, I am ashamed to say I have stayed up till very late or should I say very early going from one person’s boards to another.  Each strike of the computer key opens up a whole new world to explore.

I can say that one thing I found has proven to be a time saver. I wish that it could make up for all the time I have used (not wasted) pinning!!!

This is brilliant.  I loved shredded Chicken in so many things, salads, enchiladas, wraps, soups, tacos, the list goes on and on.  But I hate to shred it.  Here is a very quick and easy way to get that restaurant like shredded chicken in minutes.

Boil chicken breasts and while still warm place in mixer with the paddle attachment.  Mix until chicken is shredded to desired amount.  This only takes seconds.  It is beautiful!!!!!

 

Oriental Salad

Jordan and I had the best salad at little sandwich place in Farmington called Little Bites.  I went right to the store and bought all the ingredients for it and tried my luck at copying it.  I think I got it just right.

 

Salad Ingredients

Chopped Lettuce

Julienned carrots

Sliced Cabbage

Mandarin Oranges

Cooked Bowtie Pasta

Shredded Chicken

Toasted Almonds

Poppy Seeds

 

Dressing

 

½ cup oil

½ cup rice vinegar

½ cup orange juice

¼ cup sugar

½ tsp salt

¼ tsp dry mustard

 

You can adjust salad ingredients and the dressing ingredients to your taste.

I made these up ahead for Jordan and I to take to work and school, as our mornings are early and busy, plus I love the look of the jars in my fridge—so cute!!!!!!

 

 

 

 

 

Fabulous, Easy Cream Cheese Appetizer

I love the cream cheese appetizer at the Dodo Restaurant in Salt Lake.  Every time I go there, it is a must.  Something about the combo of cream cheese and the salty soy sauce is rather addicting.  Combine that with the crunchy toasted taste of the sesame seeds and you hit the jackpot.

The nice thing about this is that it is so easy and you usually have the ingredients on hand.  Give this a try and it will be your new favorite appetizer or snack.  Great timing with the holidays coming  (fast, like really fast, like my eye is twitching fast)

Ingredients

1pkg.   (8 oz.) PHILADELPHIA Cream Cheese

1/4cup  soy sauce

1/4cup  sesame seed

Directions

 PREHEAT oven to 350°F.  Place room temperature cream cheese in a shallow bowl.  Poke holes in the cream cheese with a  fork.  Pour the soy sauce over the cream cheese; let stand several minutes.

PRESS sesame seed evenly into all sides of cream cheese.  Remove cream cheese from bowl; place on ovenproof serving plate.

BAKE 15 minutes.   Serve warm with your favorite crackers, or pear and apple slices

Thanks to No Biggie blog for photo.  I really need to have camera stored in kitchen to prevent missed photo shoots of recipes.  One day I will have it all together–only if some day there is less to have together!!!!

 

 

 

COOK BOOK–AHOLIC!! Lion House Orange Rolls

My name is Kim and I am addicted to cook books.  I cannot get enough of them. I take them to bed and read like a novel, salivating and dreaming of the possibilities.  I have tried on several occasions to stop and have told myself and my family that I really do not have a problem, but down deep I know it’s a lie.  I do well for awhile and then I will pass a display of a new cookbook and I stop in my tracks.  I start breathing rapidly and tell myself that I will only pick it up and look.  I take it in my hands and I can smell the new pages, and envision myself reading each page.  I think–“only one small look” and then it is over.  I open it and there is a recipe that I don’t have or at least that version.  There is a cute idea how to give it as a gift–that usually does it.

I finally say “just this once” and ask the clerk to put it in a plain brown bag,   I hide it in the back of the car under blankets and then late at night I bring it in, get in my PJ’s with a diet coke and read the entire thing cover to cover.

I CAN QUIIT ANY TIME I WANT OR AT LEAST AFTER PIONEER WOMAN’S NEW BOOK COMES OUT!!!!

This is one cupboard, there is another one half full.  This does not count the ones I have cleared out over the years.  I know it is pathetic.  But  I am hooked.

I have decided that each week I will spotlight one of my favorite books and share a recipe from it.

This week it is the LION HOUSE COOKBOOK

This was one of my very first books and it is worn and stained.  It automatically opens to my favorite recipes.  This book taught me how to cook.

One of my favorite recipes is the ORANGE ROLL RECIPE

1 Recipe Lion House Refrigerator Rolls

¼ cup softened butter

½ cup sugar

1 TB orange juice

1 tsp grated orange rind

I use about 1 ½ times the filling ingredients for each batch of rolls

Follow recipe for rolls. When dough is ready to shape into rolls, punch down and divide into half.  Roll each half into large rectangle (about 9×13).  Spread with half of the softened butter.  Combine remaining ingredients and spread over buttered dough.  Starting with the long side, roll up jelly roll style.  Seal edges well, then cut with a sharp knife into 1 inch slices ( I do a little bigger than one inch)  The recipe calls for twisting and stretching each slice before placing in pan, but I like the traditional shape so I just leave them in the circle.  Let rise away from draft until double in bulk (about 1 hour).  Bake at 350 until slightly browned-about 20 minutes.  Do not overcook.

When rolls are cooled drizzle with glaze.

1 ½ cups powdered  sugar

3 TB orange juice

½ tsp grated orange rind

I use a little different frosting:

Equal parts cream cheese and softened butter, mixed with powdered sugar, orange juice and grated orange rind ( to taste)  I usually use 1 stick of butter, 1 8 ounce of cream cheese and add powdered sugar and orange juice until desired sweetness.  We like a little more buttery whipped frosting than a sweet glaze.   Try both.

Refrigerator Rolls

¼ cup butter

¼ cup sugar

1 cup milk, scalded

1 package dry yeast (1 TB)

1 TB sugar

¼ cup luke warm water

2 tsp salt

4 cups flour

3 eggs

Add butter and ¼ cup sugar to hot milk.  Cool.  Combine yeast, 1 TB sugar, 1 TB yeast with ¼ cup warm water.  Let stand 5 minutes to soften yeast

Add salt to flour.  Combine milk and yeast mixture, and add 1 cup flour.  Add eggs and beat well.   Continue adding flour , beating until smooth after each addition..  This is a soft dough and all of it can be handled by an electric mixer.

Cover bowl and place in warm area until dough rises until triple in amount.   Punch down.  You can roll into rolls at this time or place dough in refrigerator overnight. (dough will keep well up to 5 days).  Remove and shape into rolls while cold.  (this dough is so soft it really handles better when cold)

This recipe is very versatile and it is so nice to make the dough the day before and roll out the next day, but I have success even when not chilling the dough.

These are soft, light and wonderful.

 

Chocolate Cake Rolls

1-1/2pkg.  (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), divided

6 Tbsp.  butter

1 cup  granulated sugar

4 eggs

1 cup  flour, divided

1/2 tsp.  baking soda

2/3 cup  water

4oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3/4 cup  powdered sugar, divided

3 cups  thawed COOL WHIP Whipped Topping, divided

Make It

HEAT oven to 350°F. SPRAY 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. MICROWAVE 3 oz. chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well.  Beat eggs in large bowl with mixer on high speed 3 min. or until thickened.  Blend in chocolate mixture.   Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan. BAKE 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack. BEAT cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP. UNROLL cake carefully; remove towel.  Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter. MICROWAVE remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.  Cool  2 min.; spread onto cake.  Refrigerate 1 hour. I love cake rolls–pumpkin with cream cheese, chocolate with ice cream, yellow with meringue, yule log  …… you get the picture.  One of the reasons I am a frequent flyer at Weight Watchers..   I love the look of them, the moist texture and how nice they are to make ahead of time.  But I hate making them.  Every time I try to do it they crack or stick to the towel and they never look like the pictures in the recipe books.  I was reading a foodie blog the other day (smitten Kitchen) and she had a recipe for a chocolate cake roll the her family called the “S – -T” cake as it was what her mom said every time she tried to roll it up.  Well that is my feelings also, until I ran across this nifty little invention at Sur La Table.

It is a nifty silicone pan just the size for  cake rolls.  No more powdered sugar and messy kitchen towel.  Bake it right in the pan and roll er up!!!!!  Worked like a charm.  Highly recommend it if you like cake rolls.

 

Nanaimo Bars

This is my all time favorite dessert recipe.  I love these things.  I have never taken them anywhere that the plate doesn’t empty before anything else on the table.  They take a little time to make, but are so worth it.

Prepare yourself for an out of body experience.   I mean I,t they are that good.

With no further introduction, here they are!!!!!!!!!!

Nanaimo Bars

Ingredients:

1^st Layer

½ cup butter,  melted

½ cup brown sugar firmly packed

2 TBs cocoa

2 large egg whites, lightly beaten

2 cups graham cracker crumbs

½ cup chopped walnuts

2^nd Layer

2 cups powdered sugar

4 TBS butter at room temperature

¼ cup heavy cream

2 TBs custard powder *

3^rd Layer

2/3 cup semisweet chocolate chips

4 TBS butter

Instructions:

Prepare the 7×11 pan by lining it with 2 strips of parchment paper.  Let the excess overhang the sides, forming a sling to lift the bars out for easy slicing.

Combine the ingredients for the first layer and then press the mixture into your prepared pan.  Place the pan in the freezer for 30 minutes

Combine the ingredients for the second layer in a mixing bowl until smooth and fluffy.  Spread evenly on the first layer.  Place in the refrigerator while preparing the next layer.

For the final layer, bring 1 inch of water to a simmer in the bottom of a double boiler.  Place the chocolate chips and butter in a bowl on top of the simmering water.   Using the back of a spoon, spread the chocolate on top of the cream mixture.

Refrigerate until cooled and set.  When chilled, lift the bars out using the parchment paper and cut into squares.

It is best to cut these small, as they are very rich.  Store in the refrigerator.

*I found the custard powder at Dicks and Harmons in the baking isle.  The brand is Birds

I want to lick my computer screen!!!!!!!!!!!!