Bacon Wrapped Stuffed Chicken

Stuffed chicken breasts wrapped in bacon 🥓😋😍🐔🧀

I had large breasts so I cup them in half lengthwise first (butterfly style, but all the way through), then pounded them to 1/4 inch thick between plastic wrap; seasoned both sides, put a scoop of cream cheese & chopped green onion mix in center, sprinkled extra pepper jack & cheddar on top of cream cheese…because more cheese is never a bad think 😉 & rolled it up, followed by wrapping 2 strips of bacon around it, placed seam side down in roasting pan; continued doing same to each piece of chicken. I did also season all of it with McCormick Sweet & Smoky seasoning; I like sweet, I like Smoky & I like the color 🤭 bake in 375° oven for 20 to 30 minutes or when thermometer reads 160°, then I carefully flipped them over, changed oven to broil, broiled for 3 minutes, flipped them back to original side for another 3 minutes.

They’re GOOD. A hit. Next time I am going to use my favorite…regular chicken stuffing 🤪 THEN…I’ll try my daughter’s favorite which is the cream cheese but with jalapeños 🌶

I served this with jalapeño & cheddar flavored creamy rice and creamed corn 🌽 😋

Jambalaya

Jambalaya 😋 we REALLY like it. I’m wondering if anyone that glances at my blog knows (hence the title) that I am basically jotting down notes, for me & my family, for future reference on recipes or dishes 🤔 yup 😊

Anyway, on this one (Chef John Besh creole version recipe below pics) I went cajun, I brown chicken and sausage first in a couple tbsp of oil (bacon fat works good 🥓😜), transfer to plate & sauté onion, celery & bell pepper (I happened to have roasted red pepper so yeah…that went in; always good). Add seasoning (cajun & other favorites like garlic powder, Lawry’s all purpose, S&P), crushed red pepper flakes & some dashes of favorite hot sauce. Then add 1 1/2 cups of long grain white rice, stir to coat and add 3 cups of chicken broth ➡️ in that I use Knorr’s chicken bouillon, a dash of the tomato/chicken bouillon & a tsp of Better than Bouillon chicken base. Bring to boil, reduce to simmer, cover & let cook 20 – 25 minutes. Mine is just right at 20 minutes. If I have shrimp (cleaned) I add that for a few minutes at end..until done, pink. 🦐 Most of the time I do not have shrimp on hand. Chicken and Sausage Jambalaya is damn good by itself though 🤩 Garnish with chopped green onion.

Didn’t take pics through this, forgot 🤦‍♀️ Next time 😁

Whatever kind of peppers you have; make it work 😉

Chef John Besh in New Orleans says he’s been eating jambalaya ever since he could chew. For this quick, simplified version of the Creole classic, he insists on high-quality, well-seasoned meat because the andouille and breakfast sausage provide the bulk of the flavor in the dish.

Ingredients

1 tablespoon canola oil

3/4 pound andouille sausage, sliced 1/4 inch thick 1/4 pound breakfast sausage, casings removed 1 large onion, diced 1/2 green bell pepper, diced 1 celery rib, diced 1 garlic clove, chopped 2 cups white rice 1 bay leaf 1/2 teaspoon dried thyme Salt Freshly ground pepper 1 quart chicken stock or canned low-sodium broth One 14 1/2-ounce can chopped tomatoes 3 scallions, chopped Tabasco or other hot sauce, for serving

How to Make It

Step 1

Heat a large enameled cast-iron casserole until hot. Add the oil and both sausages and cook over moderate heat, stirring to break up the breakfast sausage, until the fat renders and the sausages brown, about 8 minutes.

Step 2

Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the bell pepper, celery and garlic and cook, stirring occasionally, until the bell pepper and celery are crisp-tender, about 5 minutes. Stir in the rice, bay leaf and thyme, season with salt and pepper and cook, stirring, for 3 minutes.

Step 3

Add the stock and tomatoes and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer until the rice is tender, about 20 minutes. Fold in the scallions and serve with Tabasco.

Or I like this ONE POT JAMBALAYA recipe here ⤵️

https://tastesbetterfromscratch.com/one-pan-jambalaya/

Ribs

BBQ Ribs 😋

Trim ribs, remove silver skin aka rib membrane; a shiny white, cellulose membrane on the back of ribs, more easily done using paper towel…to get a grip on it.

Season well with favorite seasonings. I used S&P, smoke powder, garlic powder, onion powder & a sweet & smoky rub from McCormick

MCCORMICK® GRILL MATES® SWEET & SMOKY RUB

Line a baking sheet with foil, I also used parchment paper. Put seasoned ribs on baking sheet & cover with more foil. Bake at 300° for approximately 2 hours, depending on size of ribs. Remove foil covering ribs, brush with favorite BBQ sauce, change oven to broil, broil until bubbly & getting charred spots, flip over & repeat. Yumm! 😋😁😍

When it gets dark by dinnertime 😉

Chicken Fajitas

Easy chicken fajitas

I season boneless skinless chicken breasts with abodo seasoning, chile powder, cumin, garlic powder, onion powder, Salt & Pepper 🌶 😋 Cook in skillet with a tbsp or so of oil (6-8 minutes per side), transfer to plate; sauté onion and bell pepper with a little seasoning, slice chicken and return to skillet with veggies. Serve on warmed flour tortillas…with favorite toppings, like sour cream, avocado 🥑 , squeeze of lime, favorite salsa and/or pickled red onion.

Dirty Rice

Dirty rice is a traditional Louisiana Cajun dish made from white rice which gets a “dirty” color from being cooked with small pieces of chicken livers, along with pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cajun seasoning and black pepper. Parsley and chopped green onions are common garnishes.

HOW TO MAKE DIRTY RICE IN 3 EASY STEPS!
Dirty Rice is an easy recipe to make in just 30 minutes and it only takes one pot! You gotta love that!
Brown meat, drain excess grease. Add vegetables and sauté until tender.
Add in seasonings, rice and chicken broth and bring to a boil.
Lower the heat and simmer for about 20 minutes, until rice is cooked. Serve!

I transferred browned ground meat (at least a pound) to plate on paper towel… while I sautéed the “holy trinity” ➡️ onion (1/2 or small whole), celery (1 large stalk) & green pepper (1/2 or 1). Then added meat back into veggies, add a couple cloves minced garlic, chopped roasted red peppers, cajun seasoning (tbsp or to taste), S&P (tsp each?), dash crushed red pepper flakes or cayenne, rice (1 1/2 cups) and broth (3 cups; I used beef & a little bit of chicken bouillon), bring to boil, reduce to simmer, cover and cook 20 to 23 minutes. Taste for seasoning adjustment. Serve topped with chopped parsley or scallions (optional) and if a wuss like me…serve with dairy (sour cream, yogurt, glass of MILK 🤣)🌶🥵



The chunk of green peppers in center below 😉 is from using already chopped peppers from my freezer 😁🌶

I added roasted red peppers 🌶


I also add Better than Bouillon, along with dry bouillon; half & half, because I like both 😍


The Goya Sazón … why not? 🤭 color at the least.




Okay, confession: I had to dollop some sour cream on mine! 🔥 spicy! 🥵🌶🌶🌶

🤣

Mississippi Roast

Video of original recipe ⤵️

https://youtu.be/AQ4Cq7lNJuk

You can use any roast 🐃, including pork 😉 🐖

Ingredients

One 3- to 4-pound boneless beef roast, your choice of cut (see Cook’s Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Directions

Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

Cook’s Note

Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don’t.

It’s EASY and truly is tasty.

Remember the original SHREDS the beef and on LOW for 8 hours, ours got done sooner. I put it on LOW at 10:30 and it was done at 5:30.

I seared it, this time (usually cast iron skillet), in my ninja foodi. The sides are high so it leaves less mess, no mess on stove.

We love it on mashed potatoes

One Pot Cheesy Pasta & Ground Beef

⤵️

NO-RECIPE ONE POT PASTA (WITH WHATEVER YOU HAVE ON HAND!

🔃Easy rules/ratios at link above.

I rolled with a penne, ground beef, tomato 🍅 & Italian cheeses 🧀 I do put cheese on top & put pan under broiler until cheese is bubbly, to desired doneness.

PC Chicken & Rice

Ninja 🥷 foodi Chicken & Rice

– adapted from Simply Recipes ; I used chicken breasts 🐔 & served with a fresh salad 🥗 Really GOOD 😋
INGREDIENTS
For the sauce:
• 1/4 cup dry sherry
• 3/4 cup chicken broth
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 1/2 teaspoons Italian seasoning
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon paprika
For the casserole:
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1/2 pound crimini mushrooms, sliced
• 2 cloves garlic, minced
• 1 1/2 pounds (5 to 6) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 cups long grain white rice
To serve:
• 1/4 cup chopped parsley
Special equipment:
• 6-quart electric pressure cooker, such as the Instant Pot or Ninja Foodi

Instructions
1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.
2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.
3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).
4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.
5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.
The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.
7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

I transferred it to a foil roasting pan & kept warm with foil on top.

I love how easy this appliance is to clean!

A WINNER!