Saturday, January 28, 2012

Post Holiday Cooking Adventures

First up is bacon wrapped stuffed chicken breast. 

I butterflied my chicken breast (which is SOOOOO much easier with good knives). 

Once butterflied, I place on top of 3 strips of bacon.

Then filled with feta, salt pepper and a dash of Italian seasoning.  Pull the top of chicken breast back over the cheese and wrap the bacon tightly around it to hold in all that yummy goodness.

The bacon should grip on to itself and hold in place but if it doesn't you can use toothpicks. I place the breasts in a glass pan with some melted butter. You can for go the butter but I would spray the pan lightly and it will cook in the bacon fat alone.

I topped it with some cream cheese and cheddar cheese for mine and more feta and cheddar cheese for Eric's. Turn on the broiler to get a good melty top and serve :) We had an quick side salad with our  chicken. 

Next up is a healthy taco salad! I used chopped up romaine hearts, avocado, diced roma tomatoes, ground turkey cooked up with some taco seasoning and black beans warmed up in lime juice. I tossed with a serving of light ranch  and sprinkled with some lime juice.

So for Christmas my parents got me a mini donut maker :) The recipe book that came with it had butterscotch donuts for which I happened to have all the ingredients! Below in the "dough"

Cool little donut maker, yay for Christmas!

Test donut

Mini Donuts! Oh and maple glaze,,,just because :)

mmmm donuts...

warm butterscotch maple donuts. I'll be making these again for sure!

Next on the list is whole grain blueberry muffins. These things were so stinking good! I used whole grain flour and applesauce to make these a little healthier than your average muffin. 

Fresh blueberries all over the place

I wanted to eat all of these as soon as I removed them from the pan. 

I LOVE fresh blueberries in muffins. You get sweet warm muffin and then blueberry goodness explodes  in your mouth.

On a not so healthy note, I made mug brownies. Here it is pre-microwave-

I topped mine with chocolate ice cream that was made from coconut milk- no soy and no dairy for those that were wondering. I topped with toasted coconut sprinkles and it tasted like a super chocolaty mound/almond joy bar. 

Mug Brownie Recipe
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or vegetable oil (I tried it with coconut oil and it was very moist)
2 Tbsp milk, coffee or water
In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
Microwave on high for a minute, checking it after 30 seconds – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm. Top with ice cream and whipped cream, if desired (which it usually is)!

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