Using the Hasselback technique (sliced not-quite-all-the-way through in thin, even layers) creates pockets in the chicken allowing for stuffing with cheese, spinach, and tomatoes.
Prep Time: 10 mins | Cook Time: 25 mins | Makes: 6 servings
Ingredients
6 boneless/skinless chicken breasts
olive oil
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 lb. fresh mozzarella, sliced
1 1/2 cups baby spinach
2 tomatoes, sliced into half moons
Small bunch of fresh basil
Balsamic glaze, for serving
Directions
Preheat oven to 400°F. Place chicken on a cutting board and make 5 to 6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
Drizzle with olive oil then season chicken all over with salt, pepper, and Italian seasoning. Stuff the slit in each breast with mozzarella, spinach, and tomatoes.
Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze on top.
Wine Pairing: Caprese Stuffed Chicken Breasts pair well with South African Cabernet Sauvignon, a Chilean Sauvignon Blanc, or a Burgundy Chardonnay.
Great for breakfast, lunch, or dinner, this frittata recipe is filling, nutritious, and easy to prepare.
Prep Time: 10 mins • Cook Time: 15 minutes • Total Time: 25 mins • Makes: 4 servings
INGREDIENTS
1/2 teaspoon thyme
2 fillets salmon
1 tablespoon Extra virgin olive oil
3 oz. fresh broccoli florets, about one-quarter of a head of broccoli
1 large handful of fresh spinach
2 cloves garlic, finely chopped
6 large eggs
2 tablespoons milk
Salt & pepper
DIRECTIONS
Pre-heat oven to 400°F.
In an oven-safe skillet, over medium-high heat, cook the salmon fillets in olive oil and thyme until both fillets are cooked (but not overdone).
Gently break the cooked salmon fillets into bite-size chunks and set them aside.
Steam broccoli florets until just fork tender, drain well.
In the same oven-proof skillet, add the spinach, broccoli florets, and garlic cloves. Cook for about 30 seconds, or until spinach is wilted.
In a bowl, whisk together the eggs and milk with salt and pepper (to taste). Pour the mixture into the skillet with vegetables. Cook for 2 minutes, without stirring, over medium-low heat. Remove from heat and add the salmon chunks.
Transfer the skillet to the oven and bake the frittata for 10-12 minutes, or until the eggs are firm and set.
Slide the frittata onto a plate, and cut it into slices.
NOTE: If your skillet is not suitable to put in the oven – spread the sauteed broccoli florets, spinach, and garlic at the bottom of a round baking dish or fluted tart dish. Pour the egg mixture over the vegetables and place the salmon pieces on top. Bake for about 15-20 minutes or until the eggs are set.
This Banana French Toast Casserole is perfect for brunch or served as a dessert.
Prep Time: 15 mins • Cook Time: 45 mins • Total Time: 1 hour • Makes: 6 servings
INGREDIENTS
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon honey
2 teaspoons turbinado sugar
DIRECTIONS
Preheat the oven to 375°F. Grease a 2-quart rectangular baking dish.
Cut most of the slices of bread in half, and a few of the slices into quarters. Arrange the halved slices in the baking dish in rows, as shown in the picture above, to make a roughly even layer of bread. Fill in any gaps with the smaller pieces of bread.
Arrange banana slices evenly between the rows of bread.
In a medium bowl, lightly beat the eggs, then whisk in the milk, cinnamon, vanilla, and salt. Melt the butter in the microwave or over the stove. Whisk the honey into the melted butter before pouring it into the egg mixture. Pour egg mixture over bread pieces and bananas. Using hands, lightly press the bread into the egg custard mixture briefly to coat the bread slices. Sprinkle the French toast with the turbinado sugar.
Bake, uncovered, for 40 to 45 minutes or until golden and a knife comes out clean. If desired, dust with powdered sugar and serve with warm maple syrup.
VARIATION: Instead of powdered sugar or maple syrup, serve with bananas caramelized in brown sugar. Over medium-high heat, in a large skillet, melt and stir together 1/4 cup butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla. Add sliced bananas (about 5 medium bananas). Bring to a simmer, and cook until the mixture thickens slightly and the bananas are glazed.
This delicious side dish features crisp green beans tossed with sweet caramelized pecans and shallots with just a touch of citrus.
INGREDIENTS
2 pounds green beans, trimmed
1 cup pecan halves and pieces
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
1/3 cup shallot, finely chopped
1/2 teaspoon grated orange zest, optional
Salt and pepper, to taste
DIRECTIONS
Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Transfer beans to a colander placed in ice water to stop cooking, then drain well and spread the beans to dry on towels.
Add pecans and brown sugar to a skillet. Cook over medium-high heat, stirring constantly until the sugar is completely dissolved and the pecans are evenly coated and glossy.
Spread the pecans in an even layer on parchment or wax paper and leave to cool.
Melt butter in a large pan over medium-high heat, add the shallots and saute for 1 minute.
Add green beans, salt, pepper, and orange zest. Sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Add the candied pecans and toss. Transfer to a platter and serve.
Brussels Sprouts au Gratin makes a classy and delicious side to any main dish.
Prep Time: 15 mins ■ Cook Time: 35 mins ■ Total Time: 1 hour ■ Makes: 6 servings
INGREDIENTS
2 tablespoons unsalted butter, cut into pieces, plus more for the dish
1 1/2 lbs brussels sprouts, ends trimmed and halved lengthwise
2 slices bacon, cut into 1/2-inch pieces
2 large shallots, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs
3/4 cup heavy cream
1 cup grated Gruyère cheese (about 3 ounces)
DIRECTIONS
Heat oven to 425°F and butter a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned; about 5 minutes. Reduce heat and stir in the chopped shallots and the sliced garlic. Cook, stirring constantly, for about 1 1/2 minutes. Add the Brussels sprouts. Season with salt and pepper then toss for about 1 minute to evenly distribute the seasonings. Arrange the bacon and Brussels sprouts mixture in the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Gruyère cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, about 20 to 25 minutes.
Let sit 1 to 2 minutes at room temperature before serving.
