The Great Food Blogger Cookie Swap 2014: Tropical Magic Bars

The Great Food Blogger Cookie Swap 2014

 

I've had the pleasure and honor of participating in The Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen, for three years in a row now. My family and I love receiving the unknown batches of cookies from fellow food bloggers but I enjoy even more baking up some creations of my own to share. This year I decided on making a cookie bar that my mom has always made each year for Christmas although I put a tropical twist on it...

 

Tropical Magic Cookie Bars

 

 

1/2 c. melted butter

1 1/2 c. graham cracker crumbs

1 c. chopped walnuts

1 (6 oz.) package dark chocolate chips

1 1/3 c. or (3 1/2 oz.) can flaked coconut

1/2 c. chopped dried mango

1/2 c. raisin medley

1 1/3 c. (15 oz.) can sweetened condensed milk

 

Preheat oven to 350 degrees. Into the bottom of a lined cookie sheet pout melted butter and evenly sprinkle on graham cracker crumbs. Then also evenly layer remaining ingredients, reserving the condensed milk for drizzling on last.

Bake for about 25 minutes or until golden.

Allow to cool before cutting into squares.

 

 

I would like to give a special thank you to the three lovely bakers for sending their tasty treats our way...

 

Pint Sized Baker and Karyn's Fudgy Macadamia Nut & Cranberry Pistachio Sugar Cookies

 

 

 

Abbie and Erica's Coast to Coast Adventures and Erica's Peanut Butter Cookies three ways (original, dark chocolate & Pretzel and Marshmallow)

 

 

 

Ink Foods and Kristen's Oatmeal Chocolate Cranberry Cookies

 

 

 

Want to get in on The Food Blogger Cookie Swap in years to come and help support Cookies for Kids Cancer...visit  http://eepurl.com/qCABj, where you can sign up to receive notifications about the cookie swap!!!

Kaia's Meatless Monday Lunchbox

Kaia's Meatless Monday Lunchbox

 

I always have fun packing up lil' lunches for my kiddos, Kaia, who is eight and in the third grade, and Marlee, who is 20 months...both huge eaters and definite foodies in the making. On Mondays we like to celebrate Meatless Monday, filling up the lunchbox with a variety of flavors and colors. Here's what's on the menu today...

 

 

~ Egg Salad Sandwich on Whole Grain with Pickle Spear

~ Veggies with Hummus Dip

~ Orange Slices

~ Graham Cracker-Banana-Cream Cheese Squares

~ Carrot Bread with Raisin Medley & Dark Chocolate Chips

2014 Butterball Cookbook Plus Blogger Contest: Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla

Butterball Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla

 

Butterball is hosting the 2014 Butterball Cookbook Plus Blogger Contest challenging food bloggers to get creative using left-over Butterball turkey meat. Wondering what to do with all that left-over turkey taking up space in your refrigerator after Thanksgiving? Try my Ole' Ole' Ole' Mole Turkey Quesadillas, perfect as an appetizer or a meal paired with rice and beans...

 

 

Serves: 8

Prep: 10 minutes

Cook: 30-35 minutes

 

1 dried poblano chile

1 dried mulato chile

1 dried chipotle chile

Hot water, as needed

2 T. vegetable oil, divided

1 ¼ lbs. left-over Butterball turkey, shredded

1 pinch salt and pepper, to taste

1 onion, diced

2 cloves garlic, minced

1 t. cumin

1 t. dried Mexican oregano, or regular oregano

½ t. cinnamon

8 oz. can tomato sauce

14.5 oz. can chicken broth

1 oz. Mexican chocolate

2 T. hazelnut chocolate spread

2 T. unsalted butter

8 large flour tortillas

2 c. shredded Mexican cheese blend

½ c. sour cream

8 cilantro sprigs, garnish

 

Boil enough water to soak dried chilies in a bowl until softened, remove stem and seeds then chop and set aside. Heat one tablespoon of oil in a large non-stick skillet and add ground turkey. Cook until no longer pink, about 8 to 10 minutes. Season with salt and pepper, drain then transfer to a large bowl and set aside.

In the meantime heat remaining tablespoon of oil in a medium pot and add onion. Cook until almost tender about 5 to 7 minutes. Add garlic and cook another minute.

Stir in cumin, oregano, cinnamon, tomato sauce, broth, Mexican chocolate, Jif Hazelnut Chocolate Spread and chilies. Bring to a boil reduce heat to low and simmer about 10 minutes for flavors to meld.

Carefully ladle mole sauce into a blender and pulse until smooth. Pour sauce over turkey and toss to coat evenly. Assemble quesadillas by sprinkling half of each tortilla with two tablespoons of cheese, evenly spoon turkey mixture and spread out almost to the edges, sprinkle another two tablespoons of cheese on top of that then fold in half.

Working in batches, melt butter in another large non-stick skillet and cook quesadillas until slightly golden about 3 to 5 minutes per side.

Serve each quesadilla with one tablespoon of sour cream and garnish with a cilantro sprig.

Family Turkey Platter Battle 2014

Family Turkey Platter Battle 2014

 

My vegetable turkey platter made up of sausage-cream cheese stuffed mushrooms, cheesy soyrizo-potato mini pies, spiced sweet potato mini phyllo cups with marshmallow whip cream and toasted coconut, prosciutto wrapped asparagus and some veggies (cucumber, broccoli, bell peppers, mushrooms & olives) for the body of the turkey

 

 

 

My parents meat-cheese-cracker and deviled egg turkey platters

 

 

 

My brothers fruit turkey platter

 

 

And the winner is...the whole family! You know what they say, a family who plays together stays together...Happy Thanksgiving!!!

 

 



The Great Fatburger Kitchen Cook-off: The Real Fatburger of Beverly Hills

The Great Fatburger Kitchen Cook-off featuring The Real Fatburger of Beverly Hills

 

 

Uncle Ben's Beginner's Cooking Contest: Kaia's Sweet & Sour Porcupine Meatballs in a Broccoli Forest

Uncle Ben's Beginner's Cooking Contest

 

In this contest us parents with children in grades kindergarten through 8th had the opportunity to submit home videos of our family preparing a rice-based dish and sharing our experience cooking together. Not only is this experience a great bonding moment but our children also learn a life-long skill of getting in the kitchen to cook and keep healthy.

 

PRETTY PLEASE, vote for Kaia's Sweet & Sour Porcupine Meatballs in a Broccoli Forest recipe video from October 15–October 29, 2014. You can vote once a day, so feel free to come back often. She has the chance to win $15, 000 personally and $30,000 for her school to enhance their cafeteria!

 

Simply go to this link, https://www.bensbeginnerscontest.com/brand/gallery, and search for Kaia's name or porcupine meatballs. Her recipe will appear where you can vote and even share with others to vote...remember once per day...many thanks!!!

 

Kaia's Sweet & Sour Porcupine Meatballs in a Broccoli Forest

 

 

Serves: 4 (3 meatballs each)

Prep: 20 minutes

Cook: 20 minutes

 

Sauce:

1 T. olive oil

1/4 c. onion, minced

1 clove garlic, minced

1 (14 oz.) can tomato sauce

1 tomato, diced

1 T. brown sugar

1 T. apple cider vinegar

1/2 t. salt

1/4 t. pepper

 

Meatballs:

2 T. olive oil

1 lb. ground turkey

1/2 uncooked Uncle Ben's white rice

1/4 c. onion, minced

1 clove garlic, minced

1 t. salt

1/8 t. pepper

1/2 c. water

 

1 head broccoli, cut into florets

 

For the sauce heat oil in a large non-stick skillet over medium heat. Add onion and garlic and cook 3 to 5 minutes before stirring in remaining ingredients. Crank heat up until sauce is simmering, reduce to a low simmer and cook until slightly reduced and thickened about 15 to 20 minutes, stirring frequently.

 

In the meantime combine ingredients for the meatballs in a large bowl. Using hands mix gently and form into rounds about the size of a golf ball. Heat oil in a separate large non-stick skillet over medium and cook meatballs until golden about 3 minutes per side.

 

Transfer meatballs to sauce, coating the meatballs, cover and continue to simmer on low until tender and flavors have melded about another 10 minutes.

 

While both sauce and meatballs are about to be ready simply steam the broccoli just until tender about 5 to 7 minutes.

 

 

Broccoli Forest

(Not my photo)

Wing and Wilted Salad Wednesday: Raspberry-Jalapeno Glazed Wings and Wilted Arugula-Spinach-Tomato Salad with Balsamic-Bacon Vinaigrette & Sunny Side Egg

Wing and Wilted Salad Wednesday

 

Raspberry-Jalapeno Glazed Wings and Wilted Arugula-Spinach-Tomato Salad with Balsamic-Bacon Vinaigrette & Sunny Side Egg

Keepin' it fun in the kitchen and theming out dinner night...and tonight I came up with WING and WILTED SALAD WEDNESDAY!!!

Serves: 4 (6 wings each)
Prep: 10 minutes
Cook: 1 hour 15 minutes

24 wings
2 T. vegetable oil

1/2 c. red raspberry jam
1/4 c. jalapeno jelly
2 T. balsamic vinegar
1/2 c. water, or more as needed

2 c. arugula
2 c. spinach
2 tomatoes, diced
2 celery stalks, sliced
1/4 c. basil leaves, minced

4 slices bacon
2 T. Dijon mustard
3 T. balsamic vinegar
1 T. brown sugar
1 clove garlic, grated
1 pinch salt and pepper to taste
4 eggs

Preheat oven to 375 degrees F. Place wings in a large bowl and drizzle with oil. Toss to coat evenly then lay skin side up on a rack placed over a baking sheet. Bake until golden crisp turning a couple times while cooking. Should take about 1 hour and 15 minutes. Remove and set aside.

In the meantime for the glaze combine raspberry jam, jalapeno jelly, balsamic and water. Bring to a low boil, reduce heat and simmer on low until slightly thickened about 15 to 20 minutes. Remove from heat and also set aside. Use a basting brush to evenly glaze wings until completely coated.

In a medium bowl combine arugula, spinach, tomato, celery and basil. Set aside.

For the dressing heat a large non-stick skillet over medium and add bacon. Cook until crisp about 5 to 7 minutes, reserving fat. Remove and drain on paper towel. When cool chop into small bits. Using the same skillet add eggs and cook just until the white is set. (You can cover the skillet with a lid, turn off the heat and allow to sit a minute or two) Combine remaining ingredients, excluding eggs but including the bacon bits and fat, in a small bowl and whisk until slightly emulsified. Serve each portion of salad with one sunny side egg and evenly drizzle with vinaigrette.

Cinnamon-Spiced Carne Asada Taco Tuesday

Cinnamon-Spiced Carne Asada Taco Tuesday

 

 

With little kiddos in the house we try and make our meals fun. And one way we do that is having "theme" night such as...TACO TUESDAY!!!

 

Serves: 4 (2 tacos per serving)

Prep: 10 minutes

Cook: 15 minutes

 

1/4 c. vegetable oil, divided (or more as needed)

6 slices carne asada

1 t. garlic salt

1/2 t. pepper

1/4 t. cinnamon

1/4 t. paprika

8 corn tortillas

1 large avocado, halved and pitted

1 T. Greek yogurt, honey-flavored

1 c. cheddar cheese, shredded

1 1/2 c. cabbage, chopped

1/4 c. cilantro, minced

 

Heat two tablespoons of oil in a large non-stick skillet over medium-high and begin cooking tortillas a few minutes on each side until slightly golden, forming them into a taco shell. Drain on paper towel and set aside.

In the meantime heat remaining oil in a cast iron grill also over medium-high and cook carne asada until medium temperature about 2 to 3 minutes per side. Remove and allow to cool slightly before slicing and/or chopping.

In a small bowl combine avocado and yogurt and using a fork mash into guacamole.

Assemble tacos by evenly smearing each taco shell with guacamole, next the carne asada, then cheese and finally cabbage and cilantro.

 

* One of our favorite simple side dishes when it's TACO TUESDAY is cheesy refried beans

Marlee's Baby Super Food: Apricot & Mango

Marlee's Baby Super Food: Apricot & Mango

 

 

Makes: about 5 cups

 

 

2 c. dried apricots

1 mango, peeled, pitted and chopped

 

 

Place dried apricots in a medium pot and cover with water. Bring to a boil, reduce heat to low and simmer until reconstituted and plump. (This may take some time and you most likely will need to add more water throughout process).

 

Place plump apricot, mangos and enough water in a blender or food processor and pulse until smooth. Slowly add more water as needed while pulsing.

 

 

* Store in an air-tight container in the fridge for up to 1 week or in the freezer for up to 2 months. Ice cube trays are a great way to freeze small portions of food that can be easily heated as needed.

 

Depending on the food you're cooking you can either steam, boil, bake or roast ingredients, however, steaming is the best method to preserve nutrients.

Marlee's SuperBaby Food: Blueberry, Apple & Oatmeal

Marlee's Super Baby Food: Blueberry, Apple & Oatmeal

 

 

Makes: about 5 cups

 

 

2 c. fresh or frozen blueberries, thawed

1 large red apple, peeled, seeded and chopped

1 large green apple, peeled, seeded and chopped

2 c. cooked oatmeal

 

 

Place apples in a medium pot with a steamer basket and a tad of water. Bring to a boil, reduce heat to a low simmer, cover and steam just until fork tender.

 

Transfer to a blender or food processor along with blueberries, oatmeal and enough water. Pulse until smooth, adding more water as needed.

 

 

* Store in an air-tight container in the fridge for up to 1 week or in the freezer for up to 2 months. Ice cube trays are a great way to freeze small portions of food that can be easily heated as needed.

 

Depending on the food you're cooking you can either steam, boil, bake or roast ingredients, however, steaming is the best method to preserve nutrients.

Marlee's Super Baby Food: Cherry, Blueberry & Barley

Cherry, Blueberry & Barley

 

 

Makes: about 5 cups

 

 

1 c. fresh or frozen cherries, pitted and/or thawed

2 c. fresh or frozen blueberries, thawed

2 c. cooked barley

 

 

Combine cherries, blueberries, cooked barley and enough water in a blender or food processor and blend or process until smooth. Slowly add more water as needed while pureeing.

 

 

* Store in an air-tight container in the fridge for up to 1 week or in the freezer for up to 2 months. Ice cube trays are a great way to freeze small portions of food that can be easily heated as needed.

 

Depending on the food you're cooking you can either steam, boil, bake or roast ingredients, however, steaming is the best method to preserve nutrients.

Marlee's Super Baby Food: Carrot & Red Lentil

Marlee's Super Baby Food: Carrot & Red Lentil

 

 

Makes: about 5 cups

 

 

2 1/2 c. water, for cooking lentils

1 c. red lentils

4 large carrots, peeled and sliced

 

 

Bring water to a boil and add lentils. Reduce heat to a low simmer, cover and cook until water is absorbed and lentils are smooth.

 

In the meantime place carrots in a medium pot with a steamer basket and a tad of water. Bring to a boil reduce heat to a low simmer and steam carrots just until tender.

 

Transfer both the lentils and carrots to a blender or food processor and blend or process until a smooth puree is achieved. Add water as need.

 

 

* Store in an air-tight container in the fridge for up to 1 week or in the freezer for up to 2 months. Ice cube trays are a great way to freeze small portions of food that can be easily heated as needed.

 

Depending on the food you're cooking you can either steam, boil, bake or roast ingredients, however, steaming is the best method to preserve nutrients.

Marlee's Super Baby Food: Peas, Spinach, Barley & Mint

Marlee's Super Baby Food: Peas, Spinach, Barley & Mint

 

 

Makes: about 5 cups

 

8oz. frozen or fresh peas

10 oz. frozen spinach, thawed and liquid reserved

1 c. cooked barley

1 T. fresh mint

 

Combine peas and spinach in a medium pot with a steamer basket placed inside along with a tad of water. Steam vegetables over medium just until either defrosted or warmed through.

 

Transfer veggies to a blender or food processor along with cooked barley, reserved spinach liquid, mint and enough water to puree until smooth. Slowly add more water as needed while blended or processing.

 

 

* Store in an air-tight container in the fridge for up to 1 week or in the freezer for up to 2 months. Ice cube trays are a great way to freeze small portions of food that can be easily heated as needed.

 

Depending on the food you're cooking you can either steam, boil, bake or roast ingredients, however, steaming is the best method to preserve nutrients.

21st Annual Taste of Fair Oaks

21st Annual Taste of Fair Oaks at Northridge Country Club

 June 6th, 2014

 6-9:30pm

 

 

 

This was my first time attending a Taste of Fair Oaks event, presented by the Fair Oaks Chamber of Commerce, and it WON'T be my last! As an obsessive foodie this was a super fun and tasty way to become more familiar with the very town I grew up in, Fair Oaks. Not only was there an abundant amount of local and regional food, wine and microbrew samples, there was also a ton of new friendly fellow foodies to meet.

 

As my boyfriend and I made our way throughout the thick crowds we nibbled on pulled pork sliders, buffalo wings, hearty meat and bean chili, prosciutto wrapped melon with balsamic reduction, tacos with slaw, eggrolls, enchiladas, gluten-free mushroom raviolis with truffle cream sauce, tender beef and pork meatballs in a rich red sauce, dry-spiced meats and an array of desserts...just to name quite a few. And while we nibbled we also sipped on amazing wine, champagne and microbrews including an awesome, not too sweet apple cider. I just wish I had gotten more photos of all the culinary glory but it all just went down the hatch too quickly...

 

 

Participating Restaurants

 

Chili’s Bar and Grill – www.chilis-fairoaks.eat24hour.com

The Chocolate Architect – www.chocsilk.com

Chocolate Fountains of Sacramento – www.chocolatefountainsofsacramento.com

Costco – Rancho Cordova – www.costco.com

The Couch – www.thecouch.net

Dad’s Kitchen – www.ilovedadskitchen.com

Dickey’s Barbecue Pit – www.dickeys.com

Dutch Brothers – www.facebook.com/DutchBrosCitrusHeights

Fabian’s – www.fabiansitalianbistro.com

Fire Rock Grill – www.firerockgrill.com

Il Forno Classico – ww.ilfornoclassico.com

The Melting Pot – www.meltingpot.com/sacramento

Mighty Tavern – www.mightytavern.com

Nothing Bundt Cakes – www.nothingbundtcakes.com/locations/ca/roseville

Orangevale Meats – www.orangevalemeatshoppe.com

The Pasta Queen – www.facebook.com/ThePastaQueen

Rubio’s – www.rubios.com/locations/details/gold-river

Sam’s Club – Citrus Heights – www.samsclub.com

Stirling Bridges – www.stirlingbridges.com

Trader Joes – www.traderjoes.com

Village Treasures- www.villagetreasures.net

Yogurtland – www.yogurt-land.com

 

 

Participating Wineries

 

Andis Wines – www.andiswines.com

Barsetti Wines – www.barsettivineyards.com

Bogle Vineyards & Winery – www.boglewinery.com

Carvalho Family Winery – www.carvalhofamilywinery.com

Charles B. Mitchell Vineyards – www.charlesbmitchell.com

Chateau Davell Boutique Winery

Chatom Vineyards – www.chatomvineyards.com

Cooper Vineyards – www.cooperwines.com

Crystal Basin Cellars – www.crystalbasin.com

Frog’s Tooth Vineyards – www.frogstooth.com

Holly’s Hill Winery – www.hollyshill.com

Gekkeikan Sake – www.gekkeikan-sake.com

Lava Cap Winery – www.lavacap.com

Moniz Family Wines – www.monizfamilywines.com

Renegade Winery – www.drinkrenegadewine.com

Sera Fina Cellars – www.serafinacellars.com

Story Winery – www.zin.com

Terra d’Oro Winery – www.terradorowinery.com

Three Wine Company – www.threewinecompany.com

Villa Toscanco – www.villatoscano.com

Vino Noceto – www.noceto.com

Wilderotter Vineyard – www.wilderottervineyard.com

Wise Villa Winery – www.wisevillawinery.com

Wreckless Blenders – www.wrecklessblenders.com

Participating Microbreweries

Hoppy Brewing Company – www.hoppy.com

PuLagunitas Brewing Company – www.lagunitas.com

Lost Coast Brewery – www.lostcoast.com

Markstein Beverage of Sacramento – www.marksteinbev.com

Mendocino Brewing Company – www.mendobrew.com

Sierra Nevada Brewing Company – www.sierranevada.com

 

 

More Foodie Fun

Raffles

Silent Auction

Live Auction

Live DJ

Golf Putting Contest...

 

 

...Josh didn't win, but it was fun!

 

* Be sure to attend next years Taste of Fair Oaks!!!

 



The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: Seared Pork Belly, Granny Apple Puree & Soy Caramel Sauce

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest

Another challenge from Foodie Blogroll, and this month's theme is to create a recipe based on a culinary trip I took. The Napa Valley immediately came to mind as my boyfriend and I go each year to celebrate our anniversary. This culinary delight featured on Redd's menu, located in Yountville, is on OUR menu every trip we make.

 

Seared Pork Belly, Granny Apple Puree & Soy Caramel Sauce

12 oz. fully cooked pork belly (available at Trader Joe's)

2 Granny Smith apples, peeled, cored and chopped

water, for boiling

1/2 c. soy sauce

1/4 c. brown sugar

2 T. butter

1/4 c. romaine leaves, torn (garnish)

 

Preheat a cast iron skillet over medium-high heat. Place pork belly into skillet fat cap side down. Sear until browned on all sides, about 3 to 5 minutes per side. Slice about 1/2-inch thick and sear again quickly on each side just to lightly brown.

 

In the meantime combine apples and just enough water to cover them in a small pot. Bring to a boil, reduce and simmer until apples are tender. Using an immersion blender pulse until a puree is achieved. Set aside and keep warm.

 

For the sauce combine soy, brown sugar and butter in a small skillet. Heat over medium to melt sugar and blend ingredients stirring often. Reduce heat to low and let reduce until slightly thickened.

 

Assemble dish by spooning apple puree on bottom, lay a few strips of pork belly, drizzle with sauce and garnish with romaine leaves.

 

 

* For more information about The Foodie Blogroll and all the opportunities they have to offer visit:

 http://www.foodieblogroll.com/

 

* For more information about this contest visit: https://www.facebook.com/FoodieBlogroll/app_451684954848385

Visit my Buggl site to view my culinary trip to the Napa Valley: http://www.buggl.com/trail-along-the-29-through-napa-valley-tasting-here-there-and-everywhere-639/overview

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: Spicy Chick Pea and Spinach Faux-zole

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest

 

Foodie Blogroll has challenged its foodie bloggers in their 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest to create a recipe using 3 ingredients of their choice, snapping a photo of it and entering in hopes to win! For the month of April the ingredients chosen were CHICK PEAS, SPINACH AND PEPPERS...

 

Spicy Chick Pea and Spinach Faux-zole

 

 

 

Serves: 2-4

Prep: 10 minutes

Cook: 40 minutes

 

1 dried de Arbol Chile Pepper, reconstituted

water, for soaking chile pepper

1 T. vegetable oil

1/2 onion, chopped

2 garlic cloves, minced

2 carrots, peeled and sliced

4 c. chicken or vegetable broth

1/2 t. cumin

1/2 t. paprika

1/4 t. chile powder

salt, to taste

1 can chick peas, rinsed

2 c. fresh spinach

1/4 c. cilantro, minced

1 lime, quartered

 

Bring enough water to a boil to soak dried chile for about 15 minutes. Drain, minced and set aside.

 

Heat oil over medium heat and add onion. Cook until slightly tender, about 5 to 7 minutes. Stir in garlic and cook another minute before adding carrots. Continue cooking until carrots are slightly tender another 5 to 7 minutes.

 

Add broth, de Arbol Chile Pepper, cumin, paprika, chile powder and chick peas. Bring to a boil, reduce heat and simmer covered for about 20 minutes for flavors to meld. Stir in spinach the last 5 to 10 minutes of cooking to slightly wilt.

 

Garnish portions with cilantro and lime.

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: California Bleu Chicken Bake

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest

 

Foodie Blogroll is always presenting fun recipe and photo contest opportunities... and this contest is no different! Food bloggers were asked to submit a recipe and photo of that recipe using their choice of 3 ingredients. This month of March the three ingredients are chicken, bacon and avocado. The moment I saw this I knew exactly which recipe of mine to submit. Hope you enjoy!

 

California Bleu Chicken Bake

 

 

Serves: 4

Prep: 15 minutes

Cook: 25 minutes

 

4 skinless, boneless chicken breasts, trimmed and pocketed

1 tsp. Kosher salt

1/4 tsp. cracked pepper

2 avocados, halved and sliced

3-4 firm tomatoes, sliced in rounds

2 tbsp. olive oil

½ c. shredded mozzarella

Sauce

1 tbsp. olive oil

4 pieces bacon, diced

 4 garlic cloves, minced and pasted

¼ red onion, minced

4 tbsp. unsalted butter

4 tbsp. flour

2 cups milk

¼ c. blue cheese crumbles

Salt and pepper, to taste

2 tbsp. fresh parsley, minced (garnish)

 

    Preheat oven to 350 degrees F.  Trim away any fat from the chicken and create a pocket in each breast, being careful not to cut all the way through.  Clean and pat dry chicken breasts, then season both sides with salt and pepper.  Place breasts in a lightly oiled 9 x 13 baking dish. 

    Evenly stuff each breast with the avocado and tomatoes.  Drizzle chicken with olive oil, top each breast with 2 tablespoons of mozzarella and bake in pre-heated oven for 20 to 25 minutes. 

    In the meantime add 1 tablespoon of olive oil to medium sauce pan and heat over medium.  Add bacon and cook until crisp, about 5 to 7 minutes.  Remove and drain on paper towel and set aside.  Pour out enough bacon grease so it just coats the bottom of the pan and add garlic and onion.  Let cook 2 to 3 minutes, until translucent also being careful not to burn garlic. 

    Add butter to sauce and pan let melt.  Next add flour, 1 tablespoon at a time, whisking constantly while cooking for 2 to 3 minutes.  Begin adding milk, 1 cup at a time and again whisking constantly to prevent clumps from forming.  Bring mixture to a simmer and let cook until thicken 3 to 5 minutes.  Stir in blue cheese crumbles until melted throughout and season with salt and pepper.  Return bacon to sauce and serve over baked chicken.  Garnish with fresh parsley.

Hallmarks Home and Family with Jenn Tidwell- Featuring Slow-Cooked Caribbean Pot Roast and Lemon-Butter Brussels Sprouts

 

I can't thank all those involved enough for playing your roles in bringing this amazing opportunity my way. While it was super nerve-wrecking, it was even more fun of an experience!!! Let's open some new windows...

Kaia's Meatless Monday Lunch

Kaia's Meatless Monday Lunch

 

 

-Swiss & Cheddar Cheese with Crackers

-Carrot Sticks

-Celery with Peanut Butter & Dried Cranberries

-Small Orange (Cutie or Halo)

-Homemade Trail Mix (dried banana chips, apricot, cranberries, raisin medley, shredded coconut, peanut, almond, walnut, hazelnut & dark chocolate chips)