I’ve made a few delicious dinners lately and haven’t posted about them, so here’s a catch up.
I just sort of made this first one up, so I’ll try to remember the amounts as best as possible!
Lemon Herb Ricotta Stuffed Chicken
Two chicken breasts
1/3 cup of ricotta cheese (whole or skim, your choice)
1 tsp of Italian seasoning
1 tsp of lemon zest
Pinch of salt and pepper
1 garlic clove
1/4 cup Italian breadcrumbs
Pre-heat oven to 350.
Mix ricotta cheese, Italian seasoning, lemon zest, and garlic clove in a small bowl.
Cut a slit in the chicken breasts, not all the way through, but so it makes a pocket.
Spoon ricotta mixture evenly inside chicken breasts – as much as you can but so you can still get it closed.
Bake at 350 degrees for about 25 minutes. (Lawd, I really don’t remember – but 25 minutes should be plenty – and if you want the breadcrumbs toastier you could even turn on the broiler for just a couple minutes at the end).
Enjoy! So much healthier than a fried piece of chicken and I promise, more delicious.
The other night we simply subbed the prosciutto for sweet italian sausage. Buy a package of sweet italian sausage, remove it from the casings, put it in a skillet and brown it, chopping it into small pieces. Drain it and blot the fat off, the sub it on the pizza instead of the prosciutto. Make the pizza the same way otherwise. Yum!
And if you have leftovers, you can scrape the toppings off the next morning and mix it in with some eggs to make a sausage, jalepeno and goat cheese scramble, a la Rogers Masson. The boy loves breakfast scrambles.
Chinese Takeout at Home: Mongolian Beef
OMG you guys. This recipe was SO good. It was easy and so delicious. We’ll definitely be making this one more often.
I got this recipe at Handle the Heat and if you all don’t follow this blog, you should!
Mongolian Beef (from Handle the Heat)
Serves 2 (can easily be doubled to serve 4)
From Elly Says Opa who adapted from Pink Bites
Note: Some readers have suggested tossing in broccoli during the last five minutes of cooking, making this more of a wholesome one pot meal.
- 2/3 lb. flank steak, sliced across the grain (Jenn note – I used some thin sliced ribeye that I cut into small bite size pieces)
- 3 Tbsp. corn starch
- 3 tsp. canola oil, divided
- 1/2 tsp. grated ginger
- 2 cloves garlic, minced
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/4 cup brown sugar
- 1/4 tsp. (heaping) red pepper flakes
- 2-3 large scallions, sliced
1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer.
2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic. Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture (or see note above).
There, you’re all caught up on the latest food files, now. Happy cooking!