Category Archives: Chicken

This Week’s Lunch: Crock-Pot Jambalaya

Posted on January 23, 2012 by kerry

It is going to take me forever to fill in that green background!

This weekend was one of the laziest weekends I’ve had in a long time.

Friday, I had the pleasure of hanging out with Chrissy — an extraordinarily crafty friend and a brand-new blogger. We hung out and watched some bad TV and did some crafting. She’s working on a very cool/geeky Klingon baby hat (no, really — check it out.) I worked on the cross stitch bird that I found on MarthaStewart.com (via Pinterest.) I’ve got a big art project planned for my bedroom wall and this is just one little piece of it. Considering how long it’s taking me — I might be finished in 2015…

Look close and you can see Barley's cute snow beard.

We had our first very snowy day on Saturday and I used that as an excuse to stay home. Sean and I took Barley on a cold, snowy walk. I worked on my cross stitch. I baked fresh Italian sub rolls and almond sugar cookies. I watched a whole bunch of Psych. I did not change out of my pajamas all day. It was fantastic.

Is there any smell better than fresh baked bread?

Sunday followed suit though I did change into real clothes briefly to do some grocery shopping. And we went to the gym. But, otherwise, it was another restful day without any real plans. I did manage to make our weekly lunches; I enlisted the crock-pot to help me create this lazy man’s jambalaya.

Crock-Pot Jambalaya
Made 9 Lunches

So, so easy in the crock-pot!

1 large onion, diced small
3 medium green bell peppers, diced small
5 cloves garlic, minced
1 lb. andouille sausage, sliced into 1/4 inch rounds
2 lb. boneless, skinless chicken thighs, cut into medium chunks
1, 14 oz. can diced tomato
2 cups chicken stock
2 tbsp. Cajun seasoning
1 lb. 41-50 count shrimp, cleaned and peeled
1, 40 oz. can kidney beans, drained
9 cups white rice, cooked

Mix the onions, peppers, garlic, sausage, chicken thighs, tomatoes, chicken stock, and Cajun seasoning in a large crock-pot. Cook on high for 3-4 hours. During the last 30 minutes of cooking, add the shrimp and kidney beans. Serve on top of white rice.

Posted in Cajun, Chicken, Cuisine, Fish, Healthy, Main Dish, Meat, Recipe, Rice, Sausage, Soup, Starch | Leave a comment

This Week’s Lunch: Sweet & Spicy Chicken and Green Beans

Posted on January 16, 2012 by kerry

I’ve been making a lot of Mexican and Tex-Mex flavored dishes for lunches lately — burritos, enchiladas, chili — so this week, I decided it was probably time to change it up a bit. I was inspired by one of our favorite Chinese take-out dishes: spicy string beans.

In this case, I added some chicken and made the dish sweet and spicy. It took forever to process the green beans, but otherwise it was quick to throw together. This dish hits all of the same flavors that I like when we order Chinese while remaining very healthy. Knowing this is in my lunch box will help getting back to work tomorrow after this long weekend much easier.

Sweet & Spicy Chicken and Green Beans
Makes 8 lunch portions

Lunch assembly line.

1/4 cup brown sugar
1/2 cup pineapple juice
1/4 cup soy sauce
1 1/2 cups water
1 tbsp. garlic powder
1 tbsp. ground ginger
1 tbsp. crushed red pepper flakes
2 tbsp. corn starch
24 oz. green beans, stems picked off and cut in half
2 tsp. olive oil
1/2 medium onion, sliced thin
24 oz. chicken breast, cut into medium cubes
8 cups white rice, cooked

In a large bowl, combine the brown sugar, pineapple juice, soy sauce, water, garlic powder, ginger, crushed red pepper flakes and corn starch. Whisk together until well combined and the corn starch is mixed in without any lumps. Set the sauce aside.

Bring a large pot of water to a boil. Add a big handful of salt. Add the green beans and boil for 3 minutes. Drain into a colander filled with ice. Set aside.

In a large saute pan, heat the olive oil over high heat. Add the onion and saute until it gets soft and starts to brown. Add the chicken and saute for 5-7 minutes, stirring often so that all sides get browned. Add the green beans and the sauce (whisk it together one more time before adding to help redistribute the corn starch.) Stir to combine all of the ingredients.

Cook covered over medium high heat for about 10 minutes until the chicken is cooked through and the sauce is thickened.

Serve over white rice.

Posted in Asian, Chicken, Cuisine, Green Beans, Main Dish, Meat, Quick & Easy, Recipe, Rice, Starch, Vegetables | 2 Comments

Dinner Tonight: Asian Chicken Salad

Posted on January 15, 2012 by kerry

What a great weekend. On Friday, I decided to bake some cupcakes — my friends on Facebook helped me choose between lime and coconut or lemon with raspberry icing. Lime and coconut won the Facebook vote. I was leaning that way anyway because I’m getting excited for our trip to St. Martin in March where I expect to drink lots and lots of limey, coconut-y rum drinks! I spent the rest of the night watching Pretty in Pink and Project Runway. Love lazy Fridays!

This is my dessert tonight!

On Saturday, we went to a belated holiday party where we took part in a Yankee swap — I lucked up and ended up with a great scarf from Ecolissa. Sean got the new hot game among our friends, Quelf. It’s a pretty silly party game. He broke it out at the party. I sat out and still had a great time just watching. It was HILARIOUS!

Today, we met up with Ana & Jesse for dim sum. They just got back from Brazil where they got engaged! It was great to see them for some congratulatory dumplings. It was Jesse’s first time going to dim sum. I hope he liked it so we can do it more often.

We spent the rest of the weekend working on a project that we’ve been wanting to accomplish for a long time. We are creating a media library using an external media storage drive. Turns out it takes a long time to rip CDs into MP3s — after many hours, we’re still probably not even near half way done. But, it’s a good project to continue through the winter. I’m excited to finally have easy access to all of our music — and to be able to box up our CDs and move them to the basement so they aren’t taking up space.

Before we headed to the party on Saturday, I wanted to fill up on something that was filling and healthy. Like everyone else in the universe, I’m trying to eat healthier after the holidays. I didn’t want to get to the party and eat a bunch of junk. We had half a head of cabbage in the fridge, so I used that as inspiration to make this salad. It’s super fresh, flavorful, and filling. The salad base gets an extra punch from the cilantro and green onions mixed in.

This recipe makes a ton, so we had these for dinner last night and tonight. Plus we have leftover salad mix which we’ll use later in the week for something else (stay tuned!)

Asian Chicken Salad
Makes 6 HUGE Salads

GIANT, delicious salad.

Salad
1/2 medium head of cabbage, thinly shredded
1 head romaine lettuce, thinly shredded
2 large carrots, cut julienne
5 green onions/scallions, chopped
1 medium bunch of cilantro, remove the bottom couple of inches of the stem and then roughly chop the bunch
3 boneless, skinless chicken breasts, poached, cooled, and shredded
1 14oz. package of fettuccine style rice noodles, cooked and cooled (found these at Whole Foods — you could really use any noodles you like.)
3/4 cup of sliced almonds, toasted

Toss all of these ingredients together. If you are going to split this up over multiple meals, hold out the almonds and use them to garnish before each meal.

Dressing
6 tbsp. rice wine vinegar
2 tbsp. honey
3 tbsp. olive oil
3 tsp. soy sauce
3 tsp. crushed red pepper flakes
3 tsp. ground ginger
2 tsp. granulated garlic/garlic powder
1 tsp. sesame oil

Whisk all of these ingredients in a bowl. Or put all of them in a plastic container with a tight fitting lid and shake, shake, shake until everything is well combined (this makes for easy storage for leftovers!)

Posted in Asian, Cabbage, Carrots, Chicken, Cuisine, Healthy, Lettuce, Main Dish, Meat, Pasta, Quick & Easy, Recipe, Starch, Vegetables | 1 Comment

Ginger Orange Chicken with Green Beans

Posted on April 30, 2009 by kerry

Sean and I just joined Boston Organics. It’s a really great deal for organic fruits and vegetables — and they deliver, to boot! I was pretty excited about it because they send a basically random box every week. I figured it would help me be creative every week in what I make for dinner.

This week, we got green beans and some organic oranges. I’ve noticed those two items go bad fast, so I wanted to use them. We also received 5 pounds of carrots last week and a huge bulb of ginger. Since one of our favorite Chinese take-out dishes is spicy string beans, I decided to try and make something similar with all of these ingredients we need to use up.

Ginger Orange Chicken with Green Beans
Serves 4

3 tbsp. olive oil
1 lb. boneless chicken thighs
1 lb. green beans, trimmed
2 large carrots, sliced on the bias
1 small onion, thinly sliced
4 cloves garlic, minced
zest of 1 orange
juice of 1 orange
2 tsp. freshly grated ginger, divided
1 tbsp. rice wine vineger
4 tbsp. soy sauce, divided
1/2 tsp. sesame oil
1 tsp. chili garlic sauce or siracha
2 tbsp. honey

Ginger Orange Chicken with Green Beans Mis En Place

Cut chicken thighs into 1 inch cubes. Put into a bowl and add 2 tablespoons of the soy sauce to season the chicken. Toss to coat. Set aside for 10 minutes.

Mix together half of the ginger, orange juice, orange zest, rice wine vinegar, the rest of the soy sauce, sesame oil, chili garlic sauce, and honey. Whisk to combine. Set aside.

Heat olive oil in a large non-stick skillet over high heat. Once the oil is very hot, add the chicken and cook until it’s cooked through — about 7-10 minutes. Remove from skillet. Set aside.

Once you remove the chicken, make sure the pan is still very hot, and add the onions, rest of the ginger, and garlic. Cook, stirring constantly, for 2 minutes. Add the green beans and carrots. Stir fry until the carrots and green beans are al dente, about 10 minutes.

Add the chicken back to the pan and pour in the sauce. Cook uncovered for another 2-3 minutes, stirring, until the sauce is mixed into the chicken and vegetables well and starts to thicken. At this point, if you need to cook the vegetables a little more, cover for a couple of minutes to let the vegetables steam.

Serve over rice.

Posted in Asian, Carrots, Chicken, Cuisine, Fruit, Green Beans, Healthy, Main Dish, Meat, Oranges, Quick & Easy, Recipe, Vegetables | Leave a comment

Asian-y Noodles with Grilled Chicken

Posted on August 25, 2008 by kerry

I thought of this recipe on the way home today. Sean and I didn’t have very much in the fridge, but I knew we had some cabbage and some chicken that we needed to use up. I always have tons of flavorful pantry items (spices, vinegars, sauces, etc.) so it was easy to throw together. It turned out great. The noodles themselves were great served at room temperature — perfect for a warm evening like tonight.

You can serve this as a main dish with chicken (as written here) or shrimp; you might also serve as a delicious vegetarian dish by forgoing the meat all together.

Asian-y Noodles with Grilled Chicken

For Dressing:
1/3 cup soy sauce
1/4 tsp. toasted sesame oil
4 tbsp. honey
2 tbsp. rice wine vinegar
Juice of a lime
1 tsp. ground ginger
1/2 tsp. siracha sauce
1/4 tsp. garlic powder
1 tbsp. toasted sesame seeds

For Salad:
1/2 lb. fettucini
1/2 small head green cabbage, thinly shredded
1/2 small head red cabbage, thinly shredded
1/4 red onion, thinly sliced
2 green onions, sliced
2 tbsp. chives, chopped
1 medium carrot, julienned
1 large chicken breast
Toasted almonds

Put ingredients for the dressing into a small bowl; whisk to combine.

Boil the fettucini noodles for about 10 minutes until al dente. Drain and rinse with cold water until the noodles are cool to the touch. Drain well. Toss together with the cabbage, onions, chives, and carrots until all ingredients are mixed together well. Pour the dressing over the salad and toss to combine.

Season the chicken breast with salt and pepper (or, you could also marinate in teriyaki, hoisin, or any other asian-type sauce.) Grill until temperature reaches 165 degrees and slice.

To serve, place some salad in a large bowl. Top with sliced grilled chicken. Garnish with sliced almonds and sesame seeds.

Posted in Appetizer, Asian, Cabbage, Carrots, Chicken, Comfort Food, Cuisine, Fish, Healthy, Main Dish, Meat, Recipe, Side Dish, Vegetables, Vegetarian | 4 Comments

Shrimp and Cauliflower Curry

Posted on August 19, 2007 by kerry

Sean and I went on a Penzy’s shopping spree today. We bought all sorts of fantastic spices — chili powder, cumin, peppercorns, cocoa powder, a few spice blends…and curry powder. We opted to buy sweet curry powder because we like to manage the amount of heat we add to our curry dishes using chiles or cayenne pepper.

With our new loot, I threw together this dish for dinner tonight. I did a little research to see how a curry is generally put together and this is basically a Thai-style curry using coconut milk as well as cilantro and lime as a garnish.

I loved how this recipe turned out; the curry was sweet and spicy and creamy — and a very pretty dish. Usually, I’m pretty critical of my own cooking, but tonight, I had no trouble patting myself on the back (although, I did make it a touch too spicy!)

You can easily tweak this to meet your own tastes. Add chicken or fish instead of shrimp. If you’re a vegetarian, simply ignore the shrimp and add some chickpeas in the end to add protein to your meal.

Shrimp and Cauliflower Curry
Serves 4

1 lb medium (41-50/pound) shrimp, shelled
2 tbsp. olive oil
1/2 large onion, thinly sliced
1 large red pepper, julienned
1 large carrot, sliced thin
2 small or 1 large sweet potato, cubed medium
1 large head cauliflower, cut into small florets
4 cloves garlic, sliced thin
1 tbsp. fresh ginger, minced
1 red chile pepper, chopped*
2 tbsp. sweet curry powder
6 oz. coconut milk
1 tbsp. brown sugar
1 cup chicken or seafood broth
Cilantro, to garnish
Lime, to garnish
Salt and pepper, to taste

In a large pan, heat 1 tablespoon of olive oil in a pan. Sprinkle shrimp with salt and pepper to season and add to the pan. Cook 2-3 minutes or until pink and just cooked through. Set aside.

Set up a pot of water with a steamer basket. Steam the cauliflower until fork tender. Put the steamed cauliflower in a bowl and add the diced sweet potato to the steamer basket. Cook this until fork tender and set aside.

Heat 1 tablespoon of olive oil in the pan. Add the onions, carrots, and peppers. Cook for 1-2 minutes. Add the garlic and ginger. Cook until the vegetables are cooked through and soft.

Add the curry powder, salt and pepper, coconut milk, broth, and brown sugar. Stir until well combined.

Add the cauliflower and sweet potato. Toss to coat with the sauce. If you’re sweet potatoes and cauliflower are on the underdone side, bring to a simmer, cover, and simmer until the cauliflower and sweet potatoes are done.

Add the shrimp and toss to coat.

Serve over brown rice and garnish with chopped cilantro and lime wedges.

* Use as much of the chile pepper as you can stand.

Posted in Asian, Carrots, Cauliflower, Chicken, Cuisine, Fish, Healthy, Main Dish, Meat, Recipe, Sweet Potato, Vegetables, Vegetarian | 2 Comments

Dinner in a Curry

Posted on August 2, 2007 by kerry

That’s the kind of pun you get when I write an entry at 11:23 pm just before hopping into bed.

Tonight, it was *hot* — the kind of night where you don’t want to turn on anything that will heat the kitchen. Luckily, two nights ago, I roasted a chicken and had the white meat left for a chicken salad (because of course, we ate the dark meat first!) Now, I always make chicken salad with mayo, craisins, and almonds, but I thought tonight, I’d try something new and add some curry powder, sate seasoning, and Greek-style yogurt.

No pictures on this one because, well, the chicken salad just looked very beige — didn’t make for good photographs. But it definitely tasted good and that’s what really matters.

Curried Chicken Salad
Serves 4

2 chicken breasts, cooked and diced medium
1/2 cup dried cranberries (craisins)
1/4 cup whole roasted almonds, chopped roughly
1/2 cup low-fat Greek-style yogurt
1/4 cup light mayo
1 tbsp. sweet curry powder*
1 tsp. sate seasoning*
1/8 tsp. cayenne pepper
salt and pepper to taste

Put diced chicken, dried cranberries, and roasted almonds in a medium bowl.

In a small bowl combine the yogurt, mayo, curry powder, sate seasoning, cayenne pepper, salt, and pepper. Whisk until all the ingredients are combined.

Stir the yogurt mixture into the chicken mixture until well combined. Serve on your choice of bread (we used flour tortillas to make wraps) with lettuce and tomato.

* I try to buy all my spices at Penzey’s. There’s a local Penzey’s a few towns over, but you can also order online. Their prices are reasonable, the products are really high quality, and you can find just about any spice you’d ever want.

Posted in Chicken, Healthy, Main Dish, Meat, Recipe | Leave a comment

Burrito-chiladas

Posted on July 31, 2007 by kerry

I basically took the idea of a burrito and an enchilada and combined them into this baked hybrid. The special touch is the homemade enchilada sauce or ranchero sauce (I’ve tried the canned stuff — it does NOT come close.)

Ranchero sauce is a tomato-based sauce with chilis (powder and whole peppers), onions, garlic, and cumin — and it’s absolutely delicious. One of my favorite Mexican restaurants (Tortilla Flat in Merrimack, NH) makes nachos that are simply toritilla chips, ranchero sauce, and cheese. Yum!

This recipe has lots of steps and takes a little bit of time, but is worth it (and I did make it after work one night — though we did eat at 8:00!)

You could make this vegetarian by substituting sauteed veggies (zucchini, summer squash, onions, mushrooms, etc.) for the chicken. You could also sneak more veggies into your diet by adding veggies to the chicken mix.

Burrito-chiladas
Serves 4

1 tbsp. olive oil
1 medium onion, chopped roughly
5 cloves garlic, minced
1 medium red pepper, seeded and chopped roughly
1 red chile pepper (jalepeno or red fresno), seeded and chopped roughly
1 tsp. kosher salt
3 tbsp. chili powder
1 1/2 tbsp. cumin
2 tbsp. tomato paste
1, 14 oz. can diced tomatoes
1, 14 oz. can chicken stock (or veggie if you want to get vegetarian)
1 lb. chicken breast
1, 14 oz. can black beans, drained
1 lb. shredded cheddar cheese
4 large flour tortillas

Pre-heat the oven to 400 degrees.

Heat olive oil in a shallow sauce pan over medium heat. Add onions, peppers, and garlic and sprinkle with salt. Cook over medium-low heat until the mixture gets soft and the onions get translucent. Add the chili powder, cumin, and tomato paste. Stir together and cook for a minute. Add the chicken broth and diced tomatoes. Bring to a boil and then reduce to a simmer for 10-15 minutes, uncovered. Taste and add more salt, if neccesary.

Use and immersion blender to blend the sauce until it’s smooth. If you don’t have an immersion blender, you can use the blender or a food processer to blend the sauce, but be careful — it’s hot! Make sure you don’t cover the blender or food processor tightly so that steam can escape. Add back into the pan.

Add the chicken breasts, bring back up to a simmer, cover, and cook for 30-45 minutes or until the chicken is cooked and tender.
Remove the chicken from the pan onto a cutting board. Bring the sauce back up to a boil and reduce by about 1/3. Remove 1/3 of the sauce and add it to the bottom of a lasanga-type baking dish. Put 1/3 of the sauce into a pie pan. Use two forks to shred the chicken and add the shredded chicken into the remaining 1/3 of the sauce.

Soak each side of each tortilla in the sauce in the pie pan until they are well coated. Fill each tortilla with 1/4 of the black beans, 1/4 of the shredded chicken, and a heaping handful of cheddar cheese (saving some for later.) Roll up into a burrito shape and add to the baking dish, seam down.

Cover the burrito-chiladas with the remaining sauce from the pie pan. Bake in the 400 degree oven covered with foil for 20 minutes. Uncover and top the burritos with the remaining cheddar cheese. Bake for about 5 more minutes or until the cheese is melted.

Serve with sour cream and guacamole.

Posted in Chicken, Cuisine, Main Dish, Meat, Mexican, Recipe | 2 Comments

Buffalo Chicken Meatballs

Posted on December 20, 2006 by kerry

We had our annual holiday potluck at work today. I decided a couple of weeks ago that I’d make meatballs (a crowd pleaser, easy to keep in the crockpot, etc.) But then I got to thinking, “How good would a meatball smothered in buffalo sauce be?”

The answer: damn delicious! By the time I looped around the table the second time the only thing left in the dish was a pool of buffalo sauce. I’d call that success.

This recipe is ridiculously simple, but a bit time consuming. The whole batch took me about an hour to make. Totally worth it, though.

Buffalo Chicken Meatballs*

2 lb. ground chicken
2 eggs, beaten
1 cup unseasoned bread crumbs
1 1/2 tsp. dried mustard
1 1/2 tsp. chili powder
1 tsp. garlic powder
1/2 tbsp. salt
1/2 tbsp. pepper
3 tbsp. Frank’s Redhot Buffalo Wing Sauce
3 tbsp. olive oil
1 1/2 cups Frank’s Redhot Buffalo Wing Sauce
Preheat oven to 350 degrees

Place ground chicken in a large bowl. In a small bowl, combine bread crumbs, mustard, chili powder, garlic powder, salt, and pepper. Pour the bread crumb mixture into the bowl with the ground chicken and add the beaten egg and first 3 tbsp. of buffalo sauce. Mix together thoroughly (you’ll probably want to get a little dirty and just use your hands for this — it’s the easiest way.)

Move the ground chicken mixture to a baking sheet and press down into a 1 inch thick rectangle. Use a knife or bench scraper to divide the dough in half (and in half and in half) until you get 32 equal squares of meat. Shape each of these squares into a meatball.

In a large skillet, heat the olive oil over medium-high heat until hot. In batches, brown the meatballs on all sides. Once browned transfer back to the baking sheet.

Pour about half a cup of the remaining buffalo sauce over the browned meatballs on the baking sheet. Roll the meatballs around in the sauce to coat all sides. Use more buffalo sauce if neccessary. You’re just looking for a thin coat of buffalo sauce on the meatballs.

Cover the baking sheet with foil and bake for about 15-20 minutes or until the internal temperature of the meatballs reaches 165 degrees.

Pour the remaining buffalo sauce over the meatballs to taste (you might want more or less depending on your love of buffalo sauce.) Serve with blue cheese dressing or dipping sauce.

Blue Cheese Dipping Sauce

1 part light mayonnaise
1 part light sour cream
1 part crumbled blue cheese
1 part buttermilk
Salt & pepper, to taste
Garlic powder, to taste
Whisk all ingredients together in a bowl. You might want to use more or less of the buttermilk to get it to your desired consistency.

*I’d like to try coating these with bread crumbs and frying them — instead of baking — before covering with buffalo sauce…but that’s another entry.

Posted in Appetizer, Bar Food, Chicken, Cuisine, Main Dish, Meat, Recipe | 8 Comments

Stuffed Turkey Rouladinis

Posted on October 3, 2006 by kerry

I went to the store last week to get some things for dinner and I noticed a package of turkey “chops” which looked like thin boneless pork chops. I like cooking with turkey because it’s so lean but it’s a reprieve from eating chicken constantly.

After some thinking, I decided that I would make some sort of individual stuffed turkey chops — or rouladini as I call them since they are mini roulades and hey, if Rachael Ray can make up cutesy names for her recipes, so can I!

I chose to toss some toasted almonds and cranberries into my stuffing, but the great thing about stuffing is that you can put just about anything in the pan with some chicken broth and toasted bread and make it your own recipe.

I think this would also work well with pounded boneless porkchops or even pounded out chicken breasts (if you must go the boring route.)

Stuffed Turkey Rouladinis

4, 4 oz. turkey “chops”, boneless pork chops, or chicken breast fillets
1/4 cup sliced almonds
1/4 cup dried cranberries, roughly chopped
1/2 cup onion, roughly diced small
1/2 cup carrot, roughly diced small
2 tsp. olive oil
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried oregeno
salt
pepper
2 slices bread, toasted (whatever you got on hand) and cut into 1/2 cubes
1/2 cup chicken broth
4 tbsp. goat cheese
1 tsp. butter

Preheat the oven to 400.

Pound your turkey, pork, or chicken breast into thin rounds (about 1/4 to 1/2 inch thick). Season each side with a pinch of salt and several grinds of black pepper. Set aside.

Heat a medium frying pan and add the sliced almonds. Stir occassionaly until the almonds start to get lightly brown and toasted. Set aside.

Put the frying pan back on the heat and add 1 tsp. of olive oil. Add the onions and saute them over medium high heat until they get translucent and lightly browned about 2 minutes. Add the carrot and cook for another 2 minutes. Add a pinch of salt, several grinds of black pepper, sage, thyme and oregeno.

Add the toasted bread, almonds, and dried cranberries. Stir to combine. Add as much chicken broth as needed to so the bread soaks up the water, but does not make the mixture soupy. Stir the stuffing until all of the broth has been soaked up and the ingredients are well mixed together. Remove stuffing from the pan (and give it a quick cleaning — you’ll use it again in a minute!)

To stuff, spread one tablespoon of goat cheese in a line in the center of the round of turkey (pork or chicken). Take about 1/4 of the stuffing mixture and spread it over the goat cheese. Then roll into a tight cylander so there’s a seam at the bottom and none of the stuffing is leaking out of the bottom.

Heat your pan and add the butter and the last tsp. of olive oil. When the butter melts, put the rouladinis into the pan seam side down. This will help seal the seam and make it easier to flip.

Brown the bottom of the rouladini for about two minutes or until golden brown. Using tongs, flip over and cook for another 2 minutes.

Move the pan into the oven for another 8 – 10 minutes or until the meat is cooked through. This shouldn’t take too long since it’s pretty thin and your oven is at 400 (right?!)

Serve with veggies and mashed potatoes and this meal becomes a thanksgiving dinner you can have any night of the week!

Posted in Chicken, Healthy, Main Dish, Meat, Pork, Recipe, Turkey | Comments Off