Asparagus Wrapped with Prosciutto

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Asparagus wrapped in a delicious layer of prosciutto

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed

Preparation Instructions

1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
3. Heat the olive oil in a large open skillet on medium high heat. Add in the asparagus and cook until the prosciutto is crisp and the asparagus is completely tender. This process should take between 2 and 3 minutes overall. 
4. Serve right after removing it from the pan. 

Adapted From http://damndelicious.net/2013/12/27/prosciutto-wrapped-asparagus/

Quick and Easy Red Roasted Salsa

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Ingredients

• 2 (14 oz.) cans fire-roasted tomatoes (drained for thicker salsa)
• 2 oz. diced green chilies (1/2 can 4 oz. diced green chilies)
• 4 cloves garlic, peeled
• 1 cup fresh cilantro, packed
• 1 small onion, peeled and cut into chunks
• 1 jalapeno, stem removed and seeds divided
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 teaspoon dried Mexican oregano

Preparation Instructions

1. Add all of the ingredients but the tomatoes and green chilies to the blender (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed. Add tomatoes and chilies and process until desired consistency is reached. Taste and add additional, salt and pepper if desired. For more heat, add in desired amount of jalapeno seeds.
2. Refrigerate for up to 2 weeks. May also be frozen.

Adapted From http://www.carlsbadcravings.com/fire-roasted-restaurant-blender-salsa-5-minutes/

Honey Mustard Chicken

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Ingredients

¼ cup grainy mustard

¼ cup Dijon mustard

½ cup honey

1 teaspoon soy sauce

2 tablespoons tarragon leaves, chopped

1 tablespoon fresh ginger, minced finely

8 boneless, skinless chicken thighs

Preparation Instructions

1. Preheat the oven to 350 degrees F.
2. Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
3. Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
4. Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

Adapted From http://www.foodiecrush.com/2014/01/honey-mustard-chicken/

Garlic Pesto Chicken

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Ingredients

• 1/2 bottlе(s) Lаwrys Hеrb аnd Gаrliс Mаrinаdе
• 2 tаblеspoon(s) Pеsto
• 2 Bonеlеss Chiсkеn Brеаsts $
• 8 ounсе(s) Pеnnе Pаstа 1/2 box
• 2 tаblеspoon(s) Olivе Oil
• 3 сlovе(s) Gаrliс minсеd
• 2 tаblеspoon(s) Pеsto
• 1/2 сup(s) сhiсkеn broth
• 8 ounсе(s) Tomаto Sаuсе
• 1 сup(s) hаlf-аnd-hаlf
• 1 tаblеspoon(s) Flour аs nееdеd

Preparation Instructions

Cut сhiсkеn into onе inсh strips. Using sаmе knifе mаkе slits into сhiсkеn. Pour lаwrys mаrinаdе аnd pеsto ovеr сhiсkеn. Mаrinаtе ovеr night.

Boil wаtеr аnd stаrt on noodlеs.

Pour еntirе bаtсh of сhiсkеn, mаrinаdе аnd аll, into skillеt аnd сook сhiсkеn fully (thе mаrinаdе will еvаporаtе/сook down)

Hеаt olivе oil, сook gаrliс. Add pеsto. Simmеr in сhiсkеn broth until hаlf hаs сookеd down.

Add tomаto sаuсе. Thеn аdd milk. Simmеr for 5 minutеs.

Toss pаstа in. Add flour if it nееds to bе thiсkеnеd.

Plасе сhiсkеn on top аnd sеrvе.

Adapted From http://www.tenacitysolution.com/2014/02/garlic-pesto-chicken-with-tomato-cream.html?m=1

Chicken and Broccoli Stir Fry

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Ingredients

• 2 cups broccoli flowerets
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 2 garlic cloves, finely chopped
• 3 tablespoons soy sauce
• 2 teaspoons sugar

Preparation Instructions

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Adapted From http://www.piarecipes.com/2014/03/chicken-and-broccoli-stir-fry.html

Cream Cheese Bacon Rolls

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Ingredients

4-6 thin boneless, skinless chicken breasts

Chicken “stuffing”

6-8 ounces softened cream cheese (I used Chives and Onion cream cheese for a little extra flavor)

1 tablespoon of minced onion

1 tablespoon Italian Seasoning

1 tablespoon of garlic powder

1 teaspoon of pepper

2 teaspoons of lemon juice

4 Pieces of cooked and chopped Bacon

Coating the Chicken Rolls

1/4 cup flour

1 egg, beaten

1/2 cup corn flake crumbs

Preparation Instructions

1. Pre-heat oven to 350.

2. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. 

3. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.

4. Roll chicken. I only had one roll fall apart a little bit on me. To avoid this, you can use toothpicks to keep the roll together. (I realized as making this that we don’t own any toothpicks.) 

5. Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them in corn flake crumbs. ** (notes below)

6.  Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat, browning all sides. 

7. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Adapted From http://blog.thelovenerds.com/2013/04/cream-cheese-and-bacon-chicken-rolls.html

Shepherd's Breakfast

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Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup (4 ounces) shredded cheddar cheese

Preparation Instructions

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.

Adapted From http://www.tasteofhome.com/recipes/sheepherder-s-breakfast