Easy Garlic and Basil Stuffed Chicken Breasts

This recipe comes from Jen T in New Zealand. She is on my team for the September Aussie/NZ recipe swap. This was a huge hit with the family. Russell especially enjoyed it. That's all that matters. Right?

This recipe serves 4 - so increase ingredients to suit your family's situation.

Easy Garlic and Basil Stuffed Chicken Breasts

4 chicken breasts

2-3 TBSP butter or margarine at room temp. but not melted

1 tsp dried basil

1 tsp minced garlic

1 egg, lightly beaten

1 cup breadcrumbs (more may be needed)

oil for browning

Preheat oven to 350 degrees.

Mix butter, basil and garlic. Set aside.

Cut a deep cut along each chicken breast to make a pocket. Fill pockets with the butter mixture.

Carefully dip each chicken breast into egg then breadcrumbs. Press the breadcrumbs into the chicken.

Brown the chicken in a little oil over medium high heat until golden brown on each side.

Remove from pan and place in baking dish sprayed with vegetable oil. Bake for about 10-15 minutes or until cooked through.

I also made two extra chicken breasts without the filling - just breaded for other purposes.

Chicken Wraps

I had some leftover tortillas and leftover chicken that needed to be used. This is what I came up with for lunch a few days ago.

Chicken Wraps
1 tortilla per person
Chicken or tuna
mayonnaise
grapes
apples
walnuts
lettuce

Line the tortilla with lettuce. Mix up the chicken or tuna to suit your taste with some mayo. Cut up desired amount of grapes and apples. Toss in a handful of walnuts. Place some chicken salad on the lettuce/tortilla and roll up and enjoy!

All-In-One Breakfast

This picture doesn't do justice to the yummy breakfast this makes! I remembered to take a picture when the pan was already half gone! The whole family really enjoyed this tasty casserole on the first day of school back to school breakfast. This recipe comes from Laurlie41 in Indiana. The hardest part about this recipe is actually getting out of bed early enough to have the casserole ready before the kids leave for school!

All-In-One Breakfast
6 English muffins, split in half
1 lb bulk sausage
12 eggs
8 oz sour cream
1 (4 oz) can diced green chilies, drained
1 cup cheddar cheese

Arrange english muffins in the bottom of a greased 9x13 baking pan. Overlap as necessary so the muffins all fit. Set aside.
Brown sausage. Drain.
In a large bowl whisk eggs. Add in sausage, sour cream and diced chilies. Mix well and pour over english muffins. Press lightly to thoroughly moisten the muffins.
Sprinkle cheese on top. Cover pan and refrigerate overnight.
Bake at 375 degrees for 35-40 minutes the next morning. Let stand for 10 minutes before serving.

Mediterranean Turkey Bagelwiches

This was made for the September 2009 Aussie/NZ recipe swap at recipezaar.com. The original recipe calls for turkey. I used ham - which in theory wouldn't make this a Turkey Bagelwich would it? Laurlie41 from Indiana posted this tasty lunchtime special.

Mediterranean Turkey Bagelwiches
hummus - your choice of flavor
bagels, cut in half horizontally - one for each person
smoked turkey, sliced (I used deli ham since that's what I had)
1 medium cucumber sliced
spinach leaves

Spread hummus on each bagel half. Layer meat, cucumber and spinach. Put the top of the bagel on. Serve right away!

Zucchini Salsa

I was on the prowl for a salsa that incorporated zucchini. I came across this one that is canned. All the better I say! Then I can enjoy for months down the road. Oh man is this good! Not too hot - the perfect temperature!

This recipe comes from Bergy in British Columbia, Canada. I "met" her through recipezaar.com where the recipe is posted.

Zucchini Salsa

10 cups zucchini, peeled and shredded

4 onions, chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

1/4 cup pickling salt

Combine above ingredients in a large bowl. Mix well, cover and refrigerate overnight.

The next day: Rinse, drain well above ingredients. Put into a large stockpot and add the following:

1 TBSP pickling salt

2 TBSP dry mustard

1 TBSP garlic powder

1 TBSP cumin

2 cups white vinegar

1 cup brown sugar

2 TBSP red pepper flakes

1 tsp nutmeg

1 tsp black pepper

5 cups chopped ripe tomatoes, peeled

2 TBSP cornstarch

12 oz tomato paste

Bring all ingredients to a boil and simmer 15 minutes. Pour into sterilized jars, add lids and rings. Process in pressure canner at 5 lb pressure for 5 minutes.

Don't forget to leave a little bit out so you can enjoy right away!

Chicken Fingers with Honey Mustard Sauce

These are some serious competition if your kids like the occasional chicken nuggets from either McDonald's or Burger King! This recipe comes from Sage in Ontario, Canada. She found it in a Canadian Living magazine. She is on my team for the September Aussie/NZ recipe swap.

Chicken Fingers with Honey Mustard Sauce

Sauce:
1/3 cup regular or light mayonnaise
2 TBSP Dijon or regular mustard
1 TBSP honey

Combine well in a small bowl. Cover and refrigerate until ready to eat.

4 boneless skinless chicken breasts
2 eggs
1/2 tsp crushed garlic
1 cup finely grated parmesan cheese (I use the stuff in the can )
1 cup panko or fresh breadcrumbs ( I used breadcrumbs)
1 tsp dried oregano
1/2 tsp salt
pepper to taste
1/2 tsp paprika

Cut chicken into strips not larger than 1 1/2 inches wide. I don't worry about the length too much.
Whisk egg and garlic together in a pie plate.
In a ziploc type bag combine cheese, breadcrumbs, oregano, salt, pepper and paprika. Close and shake to combine really well.
Dip chicken strips into eggs and let excess egg drip back into pie plate. Toss several chicken strips at a time in breadcrumb mixture to coat well.
Place on greased baking sheets and spray lightly with vegetable spray.
Bake at 425 degrees for about 15-20 minutes - until golden, crispy and no longer pink.
Serve with dipping sauce or BBQ sauce.

The kids absolutely loved it! I didn't think they would like the sauce either but two of them really did.

Canning Beets

Canning beets is a simple process. You pick your beets. Cut off the leaves leaving about 1 inch. Some people actually eat the leaves and like it. I am not one of those people.

Place your beets in the sink. You or another lucky soul in your house will get to scrub the dirt off each beet.

Place scrubbed beets in the next sink over.

Fill a very large pot about 2/3 full with water and bring to a boil.

When water is boiling - add enough beets to fill the pot while still being covered with water.

You can fit quite a lot in as you can see.

Put the lid on your pot - but not all the way. Otherwise beet water will spew forth creating a smelly mess. Turn a timer on for 20 minutes. You placed the beets in the boiling water so the thick outer skin will be able to slip off fairly easily.

After 20 minutes scoop out the beets and place in a bowl.

Dump the bowl contents back into a cleaned out sink. Repeat the boiling water step for all remaining beets.

Now is the time to get your lids ready. Most pressure canners will comfortably fit 9 pints at a time. So place 9 regular mouth lids in a small pan and cover with water and turn the burner onto warm. They might be there awhile.

With the freshly boiled beets - I like to use a paring knife to get the outer layer of skin off. It should come off fairly easily. If not - just peel it with your knife. Make sure to cut off the top and the bottom of the beet as well.

Cut into cubes or leave small beets whole and using a canning funnel - start filling your jars.

Fill your jar leaving 1 inch headspace. (This means from the very top of the jar.) Add 1/2 teaspoon salt and fill the jar with fresh boiling water to within 1/2 inch of the top of the jar. Put on your lids that were sitting in the small pan of water and the rings.

Before placing jars in your pressure canner make sure there is about 2 inches of water in the bottom of the canner.

Place the lid on your pressure canner. The heat will be on high. When steam starts coming out the hole in the top - time for 7 minutes. This is called venting.

Place the pressure gauge over the vent and bring the pressure up to recommended pressure for your altitude. At my altititude it is 10 lbs pressure. You will want to slowly turn down the heat as well - watching the pressure so it doesn't go lower than the recommended pressure for where you are. Process pints for 30 minutes and quarts for 35 minutes. When the time is up - turn off the heat. Leave the pressure canner alone until the dial goes back to zero. Then you may safely remove the pressure gauge and open the lid.

Using this handy canning accessory - lift the jars carefully out of the canner and place on a towel on a counter or table to cool. You will begin to hear popping sounds. This is good. This means your jars are sealing.

The day after you can anything - make sure you take the rings off your jars and wash the rings and the jars in hot soapy water. Let them airdry and return the rings to your jars. Label your jars and store. Enjoy your hard work for months to come!