Sheet Pan Balsamic Chicken and Veggies

SHEET PAN BALSAMIC CHICKEN AND VEGGIES

PREP TIME: 15 MINS

COOK TIME: 15 MINS

From: Melskitchencafe.com

INGREDIENTS:

2 small-medium zucchini squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 t0 2 small-medium yellow squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 medium head of broccoli, about 12 ounces, stem trimmed, and florets cut into 1-inch pieces or so
1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1/3 cup balsamic vinegar
3 tablespoons olive oil, avocado oil, or canola/vegetable oil
1 to 2 tablespoons honey (depending on how sweet you want it)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt (I use coarse, kosher salt)
1/2 teaspoon pepper (I use coarsely ground black pepper)
1 to 2 cups cherry tomatoes, halved

DIRECTIONS:

Preheat the oven to 400 degrees F.
Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).

NOTES:


If you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving.


It kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussels sprouts, etc.


If you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.

Cheesy Basil Stuffed Chicken Breasts

CHEESY BASIL STUFFED CHICKEN BREASTS

PREP TIME: 20 MINS 

COOK TIME: 25 MINS

FROM: MELSKITCHENCAFE.COM

INGREDIENTS:

1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved 

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

NOTES:


The chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step. (I pounded out my chicken so it was thin and folded them in half, so this is an option as well)


Make Ahead Instructions: Follow the recipe instructions with the following modifications: unless you are baking right away, don’t preheat the oven until you are ready to bake the dish. Stuff the chicken as stated in the recipe and place them in the baking dish. Combine the bread crumbs, garlic, basil and olive oil and transfer to a small resealable plastic bag or tupperware. Arrange the tomatoes that have been tossed with the oil/salt/pepper around the chicken. Cover the dish with plastic wrap and refrigerate the chicken and the bread crumb topping separately for up to 10 hours. Before baking, sprinkle the bread crumbs on top of the chicken. Bake as directed, adding an additional 10 minutes, if needed since the dish was refrigerated.

BBQ Sauce

We didn't have any BBQ sauce, so I made my own. It was pretty amazing! I'll have to come put in actual amounts later but here is my best guess:

1 cup ketchup
2 tsp molasses
1/4 c brown sugar
white vinegar
onion powder
Garlic powder
smoke paprika
salt
chili powder

Pressure Cooker Pulled Pork

Pressure Cooker Pulled Pork

From: Homemadeinterest.com

Ingredients

• 2 lbs Pork shoulder
• 1 tbsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Mustard powder
• 2 tsp Salt
• 1/2 tsp Pepper
• 1/2 c BBQ sauce + more sauce to taste
• 1/2 c Water

Instructions

1. Cut pork shoulder in half so you have two 1lb pieces.
2. Mix all of the dry ingredients together and rub them on to the pork.
3. Place pork into the pressure cooker and add BBQ sauce and water.
4. Fasten the lid in place and cook on high for 1 hour.
5. When the hour is up let the pressure cooker do a natural release (15 - 20 minutes).
6. Remove the meat from the pressure cooker and shred the pork. Add more BBQ sauce to the meat if desired.
7. Enjoy!

Coleslaw

MY FAVORITE COLESLAW RECIPE
TOTAL TIME: 1 HOUR 20 MINS (INCLUDES CHILLING TIME)
PREP TIME: 20 MINS
From: Melskitchencafe.com

INGREDIENTS:
1/2 bell pepper, coarsely chopped
1 green onion, chopped
1/2 large carrot, chopped (or 3-4 baby carrots)
1/8 cup fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar 

DIRECTIONS:
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. The mixture should be in small pieces but not mushy.
Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, again making sure the mixture doesn’t become mushy – it should be in small, fine pieces.
Slice the remaining cabbage into thin strands.
In a large bowl, toss together the cabbage and the processed vegetables.
In a separate small bowl, mix the mayonnaise, seasoning salt, black pepper, sugar, lemon-pepper and vinegar together and allow to stand for 5 minutes.
Combine the mayonnaise mixture with the vegetables, folding until the cabbage and vegetables are evenly coated. Chill for 1 hour. The coleslaw is best served within 1-3 hours as the leftovers tend to get watery and the flavors lessen after a long stay in the refrigerator.

Marden Family Peanut Butter Fingers

Marden Family Peanut Butter Fingers

Ingredients
1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 c peanut butter
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 cup flour
1 cup rolled oats
1 cup chocolate chips

Cream together butter and sugars. Add egg and mix well. Add peanut butter and vanilla and mix together.
In a separate bowl mix all dry ingredients except chocolate chips.
Add wet and dry ingredients together and mix well. Put in greased 9x13 pan and spread evenly. Bake at 350 for 15-20 minutes. As soon as it comes out of the oven, sprinkle chocolate chips. Once melted spread evenly. Let cool and enjoy!

Epic Brownies - Best Chocolate Brownies Recipe

Epic Brownies - Best Chocolate Brownies Recipe

 

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Recipe from MelanieCooks.com

Ingredients

• 1 cup (2 sticks) of butter
• ⅔ cups of unsweetened cocoa powder
• 4 eggs
• 2 cups of sugar
• 1 cup of flour
• 1 tsp of vanilla
• ½ tsp baking powder
• ½ tsp salt

Instructions

1. Preheat oven to 350F.
2. Spray the 9x13 inch non-stick baking dish with a non-stick cooking spray.
3. Put the butter in a microwave-safe bowl and melt the butter in a microwave. Mix the cocoa powder with the butter. Whisk the eggs, sugar and vanilla in another large bowl. Add the butter and cocoa mixture to the egg and mix so everything is combined. Add flour, salt and baking powder to the liquid mixture, and stir until combined (don't overmix).
4. Pour the brownie batter into the baking dish, put in the oven on the middle rack and bake for 25 minutes. Make sure it's on the middle rack, not the top one (brownies on the top rack are too close to the heating element and turn out more cakelike).
5. When the brownie cools down, cut it into squares.

Notes

Do not overbake! Even if the brownie seems a little undercooked, it is fine - it will harden in a baking dish once it cools down. Resist the temptation to cook the brownie more - it will dry out if overcooked. As long as you FULLY pre-heated the oven before putting in the brownies and use the correct size (9x13 inch rectangle) pan, 25 minutes baking time is enough.

MINT FROSTING

Make it Mint brownies by adding this chocolate mint frosting I got from my friend, Amber.

1/2 Stick room temperature butter

1/2 cup cocoa powder

2 tsp mint extract

2 cups powdered sugar (or more depending on the consistency you want)

3 T Milk