Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce.

This past Sunday, I made a new recipe with chicken that turned out so yummy, I couldn’t wait to share.

With a few simple ingredients, but also the finest you can find or afford, you can create this amazing dish in just a few minutes before putting in the oven for a half hour.

Turn your sound on for just a few seconds, and click the arrow below to experience the glorious sizzling of these little gems as they brown in olive oil and a bit of butter!

These chicken breasts, pounded as flat as possible, are stuffed with thinly sliced salty, high-quality prosciutto,  fresh, creamy mozzarella cheese and a few simple spices before being rolled in flour and browned in olive oil and butter.

Once browned,  white wine is poured in to blend with the browned bits and juices to create the most amazing gravy!

We enjoyed our Cheesy Chicken Prosciutto Roll-Ups with a fresh garden salad.  The only thing we were missing was some crusty bread to sop up every last bit of gravy.

I cannot recommend this winner of a chicken dinner more highly.  I slightly revised a recipe I found at mangiamichelle.com.

Here is how I made it.

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

Ingredients:

  • 2 lbs. (3 large) chicken breasts, sliced in half horizontally to create 6 pieces
  • 6 paper-thin sliced high-quality proscuitto
  • 1 lb. fresh mozzarella ball, sliced
  • 1 tsp. Italian Seasoning (or your favorite i.e. oregano, sage, thyme)
  • Salt and pepper to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 cups white wine
  • 1/2 cup flour

Directions:

Preheat oven to 350 degrees F.

Pound the chicken pieces until they are as flat as possible to about 1/3 inch thick.  Sprinkle with salt and pepper and seasoning.  Lay a slice of prosciutto on top followed by a slice of mozzarella.  Roll up and secure with a toothpick or two to secure.  Dredge each chicken roll-up in flour.

Heat olive oil and butter in a large oven-safe skillet over medium heat.  Brown each roll-up on each side for about 4-5 minutes.  Pour wine over all, and stir up browned bits and butter to incorporate.  Baste sauce over chicken.  Place in oven, and bake for 30 minutes. 

Enjoy!

Cheers & Hugs,
Jodi

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages.

You totally have to love when your grown sons start sharing recipes with you!  I am so proud of the great cooks they have both become (and so happy for the lucky wives they have because of it!!!).

My younger son shared this recipe recently he found online at slenderkitchen.com.  I tweaked it up a bit by changing garlic salt to fresh garlic, oregano to rosemary, doubling the sausage, and zipping it up with horseradish mustard.  It is a healthy, clean eating meal that is gluten-free and Paleo as well.


But it is also super delish!

Imagine a pan full of crispy roasted potatoes coated in a mustard-garlic glaze, caramelized Brussels sprouts, and hearty sausage that only takes about 10 minutes to throw together.

One-pan meals are so awesome, and I love making something that also serves as an extra lunch or two to take the the office and dinner another night that same week.

I roast it all up in my all-time favorite baking pan, the Pampered Chef Large Stoneware Bar Pan.  It is so worth the investment for how beautifully and evenly it bakes and roasts.  I use this pan at least once a week for roasting veggies or baking.  I can’t imagine my kitchen without it.

Here is the recipe for how I made it.  Tweak it up to your tastes and share your ideas!  You could use butternut squash instead of potatoes, cauliflower or carrots or green beans instead of Brussels sprouts.  The ingredients and combinations are pretty limitless.

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages

Ingredients:

  • 1 lb potatoes, cut into bite-sized chunks (I used a bag of mixed baby potatoes in white, yellow, and purple and cut them in half)
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole grain or horseradish mustard (I used horseradish – you can use your favorite!)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp. fresh rosemary, chopped (you might also like to use oregano – dried or fresh)
  • 1 1/2 lbs. chicken sausages (I used two packages of Aldi’s Never Any Brand – one Italian Sausage and one Tomato Basil)
  • 1 lb fresh Brussels sprouts (cut in half)
  • Salt and pepper to taste (I used Malton Sea Salt flakes)

Directions:

Preheat oven to 425 degrees F.

Mix together 2 Tbsp olive oil, mustard, garlic, rosemary, salt and pepper.  Toss the potatoes with the mixture, and spread out in a large baking pan.  Roast in oven for 25 minutes, tossing once or twice during roasting.

Remove pan from oven and push potatoes to one side.  Spread out Brussels sprouts on other side of pan evenly.  Drizzle with olive oil and sprinkle with salt and pepper.  Place the chicken sausages in the middle of the pan between the potatoes and Brussels sprouts.

Increase oven temperature to 475 degrees F, and place the pan back in the oven to roast for another 15 minutes.  Shake the pan once or twice during the roasting time to ensure even roasting.

To serve, slice sausages into bite-sized pieces and toss all into a bowl.

Enjoy!

Cheers & Hugs,
Jodi

A Krautfest Rhyme

 


A Krautfest Rhyme.

Once upon a time
in a neighborhood by a lake,

a group of friends gathered.
There was saurkraut to make.

500 pounds of cabbage
was cleaned and quartered and chopped.

Then young and old, expert and new,
sliced it down – they couldn’t be stopped.

Once sliced it went
to the station to be weighed.

Salt was added.
It’s how you make homemade.

Into crocks and buckets
it went to be pound.

It starts the fermentation
and keeps it safe and sound.

No krautfest could ever
be quite complete

without hugs and laughs and games
and plenty of treats to eat.

There was a tub of apples
waiting for kids to bob.

While others were pressed into juice,
which many found to be a fun job.

After working and eating and drinking
away the day,

evening arrived,
and instruments were brought out to play.

Singing with friends,
(only some truly in tune)

is surely the best way
to end a krautfest afternoon.

Cheers & Hugs,
Jodi

Thanks so much and mostest
to our amazing hosts and hostesses.

Love you Joyce and Rob and Nikole and Michael
for continuing the annual krautfest cycle!

If you would like to see previous years’ Krautfests, feel free to click HERE and HERE and HERE.  

Easy Fresh Homemade Salsa

Easy Fresh Homemade Salsa.

I LOVE salsa!

And this time of year when tomato plants in our gardens are overflowing with more tomatoes than we can eat, it is the perfect time to make fresh salsa.

It is so easy to make and so healthy and versatile for snacking or cooking.  I love dipping tortilla chips in it for snack.  It is also my favorite baked potato topping.  Skip the butter and sour cream for me, and pile on the salsa!  Throw frozen skinless, boneless chicken breasts in a crockpot on low, top with a pint of salsa, and ignore it for 8 hours.  Return for a delicious, nutritous main course of Salsa Chicken.

There are gajillion ways to make salsa.  You can add corn and black beans for a heartier twist.  You can add chopped peaches or mango for a sweeter twist.  You can add jalapenos or your favorite spicy, hot peppers if heat is your style!

What are your favorite ways to enjoy salsa?

Here is how I made it this past weekend.

Fresh Homemade Salsa

  • Servings: approx. 6 cups
  • Print

Ingredients:

  • 4-6 Ripe Tomatoes, quartered
  • 1 10 oz. can Rotel Diced Tomatoes & Green Chiles
  • 1/2 Large Vidalia Sweet Onion, quartered
  • 2-3 cloves garlic, peeled and cut in half
  • Fresh Cilantro (or dried) to taste
  • 3 green onions, cut into pieces
  • Juice of a fresh Lime
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1 Tbsp Maldon Sea Salt Flakes or your favorite salt

Directions:

Combine all ingredients in a food processor.  Pulse several times until desired chopped consistency.  Serve immediately or store in a jar or airtight container in refrigerator for up to several weeks.

Enjoy!

Cheers & Hugs,
Jodi

 

Roasted Carrot Soup

Roasted Carrot Soup.

One day last week I woke up with a sore throat.

And even though the temps lately have been in the 80-90 degrees F range, there is a feeling of Autumn in the air.

In the mood for soup, I decided to create a roasted carrot soup with some vegies I had in the fridge.

It turned out SOOOO good!

I mean – how can you go wrong with roasted vegetables that include onion and garlic and fresh rosemary pureed into a creamy, warm, soothing soup?

You could add some greek yogurt or cream to make it even creamier, but I loved the freshness and healthiness of this soup that tastes like it is loaded with calories, but instead is low-calorie and loaded with flavor!

Hope you will give it a try.  I loved how it turned out!

Roasted Carrot Soup

Ingredients:

  • 1 lb. bag organic short cut carrots
  • 1 stalk celery, cut into chunks
  • 1/2 large sweet onion, cut into chunks
  • 4 cloves garlic, chopped
  • 2 large ripe tomatoes, chunked
  • 1 large sprig fresh rosemary, minced
  • Maldon Sea Salt Flakes * (which I purchase through Amazon)
  • Freshly Ground Pepper
  • Olive oil
  • 1 cup chicken broth
  • Croutons for garnish (optional)

Directions:

Preheat oven to 425 degrees F.

Layer first 8 ingredients in a large stoneware bar pan or shallow roasting pan.  Drizzle liberally with olive oil, and toss to coat.  Roast 30-40 minutes.

Transfer roasted vegetables to a pot.  Add chicken broth.  Blend with Immersion Blender or in food processor or blender until creamy.  (I love using an immersion blender as it is quick, efficient, and easy to clean up.)

Ladle into bowls, and top with croutons if desired.

Enjoy!

Cheers & Hugs,
Jodi

*I have become such a huge fan of Maldon Sea Salt!  I’ve always been a salt lover, but these soft, flaky sea salt crystals have a clean salt flavor without the bitter after taste that table salts I’ve always used in the past leave.  It truly provides a freshness that enhances the flavor of food.  I so highly recommend it!  It not only tastes wonderful,  but it is also beautiful to season with.  AND, as a watercolor artist, I love it to use to create textures in my artwork!  I keep mine in a cute little bamboo salt box on the kitchen counter next to the stovetop for ease of grabbing pinches of for cooking.  Bravo Maldon!!  (and this is not a paid promotion in any way, shape, or form – I just seriously love this stuff!)

Roasted Spiral Butternut Squash “Noodles” with Garlic, Rosemary & Browned Butter

Roasted Spiral Butternut Squash “Noodles” with Garlic, Rosemary, and Browned Butter.

O. M. G!

Where have you been all my life spiralized butternut squash?

Many of us have been spiralizing our zucchini squash into beautiful noodles, but am I one of the last on the bandwagon for spiralized butternut squash??!!

So simple…
So quick…
So DELICIOUS!!!

I happened to come across a package of fresh spiral-cut butternut squash at my local Aldi Grocery Store recently.

I thought about pan frying it in butter and garlic, but then chose to roast it like I typically do with cut butternut squash, and WOWZIE PaZOWzie was I pleased!
And so was hubby!

What a quick, easy, delicious, and nutritous treat!

Here is the super simple, yet amazingly delicious way I prepared it.

Roasted Spiral Butternut Squash with Garlic, Rosemary, and Browned Butter

Ingredients:

  • 1 10-oz package of prepared spiral cut butternut squash “noodles” (or spiral cut your own)
  • 2 Tbsp. salted butter, browned
  • 2 large garlic cloves, minced
  • 1 large sprig fresh rosemary, minced
  • 1 Tbsp. flaked sea salt

Directions:

Preheat oven to 400 degrees F.  Brown butter in skillet.  Watch closely so it doesn’t burn.  Once browned, remove from heat and stir in garlic.

Spread spiral-cut butternut squash “noodles” onto a stoneware bar pan or your favorite shallow baking pan.

Sprinkle with salt.  Drizzle with garlic-enhanced browned butter.  Top with minced rosemary.  Toss to coat all.

Roast for 7-9 minutes.

Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

Old-Fashioned Classic Stuffed Peppers

Old-Fashioned Classic Stuffed Peppers.

People stuff peppers with a lot of different things and prepare them many different ways.

But there is one classic, old-fashioned way I sometimes crave.
The way Grandma used to make them.

Simple.
Hearty.
Lots of tomato sauce.
And served with a side of mashed pototoes.

Last Sunday, I made them for dinner.

Here is my recipe – like Grandma made.

Old-Fashioned Classic Stuffed Peppers

  • Servings: 4 stuffed peppers
  • Print

Ingredients:

  • 4 large red or green peppers (best if you use the one with 4 lobes – or bumps – on the bottom as opposed to those with 3, so they stand nicer)
  • 1 lb. “Meatloaf Mix” (a mixture of ground beef, pork, and lamb)
  • 1 cup cooked rice
  • 1/4 cup finely chopped onion
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large can tomato sauce
  • 1 large can condensed tomato soup
  • 1/2 cup water

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, combine ground meat, cooked rice, onion, salt, and pepper.  Combine with your hands until evenly incorporated.

In another large mixing bowl, combine tomato sauce, tomato soup, and water.  Whisk until evenly incorporated.

Add 1 cup of sauce to meat mixture.  Combine well.

Cut tops from peppers and remove seeds.  Stand pepper “cups” in a deep roasting pan.  Stuff peppers with handfuls of meat packed and mounded.  Pour remaining sauce over all.

Cover and roast peppers for 1 – 1 1/2 hours until meat is cooked, sauce reduces, and peppers have softened.

Serve with mashed pototoes and ladle additional sauce over all.

Enjoy!

Cheers & Hugs,
Jodi

Baked Brie with Candied Bacon

Baked Brie with Candied Bacon.

Need I say more?

Gooey, buttery, melted baked brie smothered with smokey bacon candied with brown sugar and maple syrup and balanced out with tangy rice vinegar, coarse black pepper and a few shakes of hot sauce.

This heavenly appetizer recipe really puts the crack in cracker.

If you are looking for the next must-have appetizer to make or take to a picnic or party, look no further.  I can pretty much guarantee this will be a winner! It sure was with my family this past weekend.

Here is how I made it, adapted from a recipe found here.

Baked Brie with Candied Bacon

Ingredients:

  • 8 oz wheel of brie cheese
  • 8 slices thick bacon, diced
  • 1/3 cup brown sugar
  • 1 Tbsp rice vinegar
  • 1 Tbsp pure maple syrup
  • 1 heaping Tbsp coarsely ground black pepper
  • 4-5 drops Frank’s Red Hot Sauce (or your fave)
  • 1 box water crackers (or your fave)

Directions:

Preheat oven to 350 degrees F.

Cook diced bacon in a hot skillet until just crispy.

While bacon is cooking, stir together brown sugar, maple syrup, rice vinegar, black pepper and hot sauce in a small bowl.

Drain grease from bacon, and add sauce.  Simmer for 3-4 minutes until thick and bubbly.

Place brie in small stoneware casserole or baking pan.  Top with candied bacon.  Bake 10 minutes or until brie is warm and gooey inside.

Allow to rest for 10 minutes or so.  Serve with water crackers or your favorite cracker.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Turkey, Bacon, & Avocado Club Sammie

Roasted Turkey, Bacon, & Avocado Sammie.

Warmer weather means lighter meals and sometimes even sandwiches for dinner.

Here is a yummy fave I made this past Sunday.

Often times on Sundays, we have a bigger, late breakfast, skip lunch, and have an early dinner.

After enjoying hearty breakfast omelets hubby made with our leftover prime rib from dinner out the night before, we made a light sandwich supper.

On a sweet onion bun thickly slathered with mayonnaise, we sliced some roasted turkey, topped it with crispy, smokey bacon, creamy avocado slices, juicy ripe tomatoes and peppery arugula and spinach.  It was yum on a bun.

Do you enjoy sandwiches for warm weather suppers?  What is your fave?

Cheers & Hugs,
Jodi

 

 

Lightened Up Vinaigrette Broccoli Salad

Lightened Up Vinaigrette Broccoli Salad.

I love broccoli  – cooked or raw.
And I love broccoli salad.

The traditional version has a creamy mayonnaise-based dressing, and it is delicious!

But I was looking for a way to “lighten it up” a bit when making dinner one day this week, so I tried it with a vinaigrette dressing instead.

And it is DELISH too!

It is lighter and fresher tasting, and it is about half the calories of the traditional version!

This really is a nice twist on a classic that is healthier and just as yummy.

Here is how I made it.

Lightened Up Vinaigrette Broccoli Salad

Ingredients:

  • 4 cups fresh fresh broccoli florets, cut into bite-sized pieces
  • 1/4 thinly sliced, chopped sweet onion
  • 1/2 large sweet red pepper, thinly sliced and cut into bite-sized pieces
  • 1/3 cup golden raisins
  • 1/4 cup raw sliced almonds
  • 1/4 cup shredded cheddar cheese
  • 3 slices bacon, diced and cooked
  • Vinaigrette:
    • 2 Tbsp apple cider (or your favorite – red wine, white, etc.) vinegar
    • 2 Tbsp sugar
    • 2 Tbsp olive oil
    • 1 tsp salt
    • 2 Tbsp freshly ground pepper

Directions:  Combine first seven ingredients in large bowl.  Whisk together vinaigrette ingredients in a small bowl.  Pour over salad and toss to coat well.  Refrigerate for several hours before serving.

Enjoy!

Cheers & Hugs,
Jodi