Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Chicken Stuffed with Sundried Tomatoes, Olives, and Goat Cheese

Adapted from: Confections of a Foodie Bride
Yield: 2 Servings

Ingredients:
1 Tbsp olive oil
2 chicken breasts
4 Tbsp herb goat cheese
2 Tbsp chopped Kalamata olives packed in oil (5-7 large olives)
1/4 cup rough-chopped sundried tomatoes, (drained if packed in oil)
Salt
Pepper

Preparation:
Preheat oven to 425. Heat olive oil in an oven-safe saute pan over medium-high.

Using a pairing knife, cut a pocket in each chicken breast, cutting as close as possible to the edges but taking care not to puncture all the way through. Spread 1 Tbsp goat cheese in the pocket and then spoon in half of the olives and tomato jam. Repeat for the second chicken breast. Season the tops with salt and pepper. Place top down in the skillet and cook for 3 minutes, until nicely seared. Flip chicken, remove from heat, and pop into the oven for 10 minutes to finish cooking through. Top with remaining goat cheese, any remaining chopped olives and tomatoes. Serve.

Beer Can Chicken

Beer Can Chicken

Yield: 4 Servings

Ingredients
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped thyme
1 Tbsp chopped rosemary
1 Tbsp black pepper

Preparation:

Preheat oven to 350F

Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, thyme, rosemary in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. If you want, you can put a sprig of thyme or rosemary in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken in a roasting pan.

Cook 1 hour. After an hour, check the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Red Wine Balsamic Grilled Chicken

Red Wine Balsamic Grilled Chicken

Adapted from: Good Things Catered

Ingredients:
4-5 boneless, skinless chicken breasts or thighs
1/4 c. balsamic vinegar
1/3 c. red wine
1 Tbsp olive oil
1 Tbsp honey
1 tbps lemon juice
1 clove garlic, minced
1 tsp dried mined onion
1 tsp kosher salt
1 tsp fresh thyme
1/2 tsp cracked black pepper

Directions:
Pound chicken breasts down to uniform thickness throughout
Whisk remaining ingredients together to make marinade. Allow chicken to marinade for at least 1 hour.
Remove chicken from marinade. Grill chicken on medium-low heat about 5 minutes then flip and cook until cooked through.

Top with fresh thyme as garnish, if desired.

Margarita Cupcakes

Margarita Cupcakes

from Annie's Eats

Yield: about 24 cupcakes

Ingredients:
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, cold
2½ tbsp. freshly squeezed lime juice
4 tbsp. tequila

Directions:
To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.

Tuna and Avocado Salad

Tuna and Avocado Salad

Adapted from: Tuna in Avocado Halves Gourmet | July 1999

Yield: Serves 2

Ingredients:
a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado, diced
Romaine lettuce

Preparation:

Dressing:
Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste.

Salad:
In another bowl combine tuna, keeping tuna in large chunks, and avocado. Season with salt and pepper. Place a bed of lettuce on a place, topping with the tuna and avocado mixture. Drizzle dressing over the salad.

Chicken Breast with Avocado Salsa

Chicken Breast with Avocado Salsa

Adapted from: PARADE | April 2008


Yield: 2 servings

Ingredients:

2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
1/4 cup extra-virgin olive oil
3-4 garlic cloves
Salt and freshly ground black pepper, to taste
Green Leaf Lettuce

Salsa:
1 Avocado, diced
1 Medium tomato, diced
1 tbsp lime juice
2 tbsp chopped fresh parsley

1 Tbsp chopped fresh parsley leaves, for garnish


Preparation:

Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.

Remove the chicken from the marinade, then grill until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.

Slice each breast into 1/2-inch slices on the diagonal and reform on a bed of lettuce; top with the salsa. Sprinkle with parsley. Serve immediately.

Salsa:

Toss avocado in a bowl with lime juice. Fold in tomato and parsley. Salt and Pepper to taste.

Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cupcakes

Adapted from Annie's Eats

Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
5 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
2 tbsp white chocolate liquor

1 cup semi sweet chocolate chips (optional)

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
31/2 cups confectioners' sugar
1/4 whipping cream
4 tbsp baileys irish cream



Preparation:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners' sugar, peanut butter, butter, white chocolate liquor, and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24); insert 4-5 chocolate chip morsels into each ball and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipping cream and baileys until smooth and fluffy. Frost cooled cupcakes as desired.

Top each cupcake with a peanut butter cup.