Mushroom and Swiss Stuffed Chicken

 

Mushroom and Swiss Stuffed Chicken

6 chicken breasts
Marinade (recipe below)
16 oz. mushrooms
A few cloves of minced garlic
1 small white onion, sliced
Salt and pepper
An 8 oz. block of swiss cheese, sliced up
A sprig of fresh tarragon (optional)

Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.
To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.
To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.
Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side and then place on a foil lined baking sheet. I did three at a time because they wouldn't all fit in the skillet.
Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out.
Garnish with a little more tarragon if you please.

Marinade:
The juice and zest of two lemons
1 tablespoon Italian seasoning
2 tablespoons minced garlic (I actually used the stuff in a jar)
1/4 cup brown sugar
1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)
1 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper

Whisk all together.

       

Peeta's Stuffed Cheese Buns

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

 

This recipe came from www.yammiesnoshery.com

 

I'm going to add some bacon into the mix with these bad boys.

 

Cinnamon Roll French Toast

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

2 eggs

2/3 cup milk

4 tablespoons maple syrup

1 teaspoon vanilla

• 1 Bake cinnamon rolls as directed on package. Let rolls cool completely.
• 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
• 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
• 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Sloppy Casserole

1b lean (at least 80%) ground beef, cooked, drained

1 can (15.5 oz) original sloppy joe sauce
1 can Pillsbury® refrigerated original breadsticks
1/2 cup shredded Cheddar cheese (2 oz)

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix beef and sloppy joe sauce. Heat to boiling over medium-high heat, stirring occasionally.
• 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
• 3 Pour beef mixture into ungreased 12x8-inch or 11x7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
• 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.