Written on August 28, 2013 at 8:30 am , by Kristin Porter
Nearly 4 weeks ago my husband Ben and I welcomed our first baby boy into the world. We couldn’t be happier…or more tired! We’re still in the stage of running around all day but not really accomplishing anything except accumulating a big pile of laundry and sink full of dishes by the time the sun goes down (and a happy baby, thankfully!)
Needless to say I’ve been on the lookout for quick and easy dinner recipes for when we’re both too wiped to cook, but just can’t justify another trip to the burrito joint for dinner. They know us by name. Not good. Feta-Stuffed Chicken Breasts to the rescue!
Whether you too have a little one at home, or a big family with busy fall schedules to feed, this quick and easy stuffed-chicken recipe needs to be put on your menu ASAP.
Lean chicken breasts are stuffed with a mixture of cream cheese, seasoned feta cheese, sundried tomatoes, and fresh basil, then pan-seared and served up hot. Make the filling ahead of time to make this dish come together even quicker, and feel free to play with the flavors of cream cheese and feta. The combinations are endless.
Start by combining the stuffing together in a small bowl, including cream cheese and crumbled feta.
The recipe here on BHG.com calls for regular feta but I used Tomato & Basil feta for an extra punch of flavor (and reduced-fat because we can’t taste the difference!)
Next add in fresh chopped basil, and chopped sundried tomatoes. Once again I deviated from the recipe a bit by using sundried tomatoes packed in oil. Totally eliminates the step of rehydrating them with hot water, plus I like the extra flavor from the oil.
Now, using a sharp knife, create a pocket in a chicken breast. Just cut horizontally through the center of the chicken, being careful not to cut all the way through to the other side.
Stuff the pocket with the cheese, basil, and tomato filling then secure with toothpicks.
Spray or brush the outside of the chicken with extra virgin olive oil, season with salt and pepper, and then saute in a skillet over medium heat for 5-6 minutes a side.
Slide the chicken onto a plate then cut in to reveal the hot and melty cheesy center.
I am telling you – this dish is so, so delicious! And couldn’t be simpler. Perfect for busy families on the go. Enjoy!
Written on August 1, 2013 at 8:30 am , by BHG Guest Blogger
Hi! I’m Jamielyn from I Heart Nap Time and I am thrilled to be guest posting today. The Delish Dish blog is one of my absolute favorites! On my blog I share easy and delicious recipes and DIY crafts. I love to aspire others to get their creative juices flowing. Follow along with my creative adventures on Pinterest and Facebook.
Today I’m going to share this cilantro lime chicken pasta salad found on the Better Homes and Gardens website. I pinned this pasta salad recipe earlier this year and have been wanting to try it ever since. I finally made it over the weekend for a neighborhood BBQ and it was the first recipe to go. Everyone raved about it! The combination of fresh fruit and vegetables is perfection. It’s also a healthy recipe, which is always good in my book! ;)
To make this recipe a little bit more kid friendly I left out the chile pepper and only added 1/4 cup red onion. I also squeezed fresh lime juice onto the chicken before grilling. It added the perfect kick! The kids all ate it and especially loved the mangos! They were the perfect addition to the pasta salad. This recipe is definitely a new family favorite. It’s so simple and perfect for busy summer nights. It also refrigerates well for leftovers the next day.
This cilantro lime chicken pasta salad was sure delicious! To find the entire recipe for this cilantro lime chicken pasta salad click here.
I will definitely be making this recipe again and again. Let me know if you try it!
So what’s your favorite pasta salad for summer?
Thanks for reading. Have a great day! -Jamielyn, I Heart Nap Time
Written on July 23, 2013 at 8:30 am , by BHG Guest Blogger
Hi, I’m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I’ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.
I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!
I couldn’t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I’m completely in love with it. From the udon noodles to the orange slices, the crunch napa cabbage and the wonton crisps.
I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)
I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.
I’m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I’m snacking on them, she comes running over and asks for a bite!
For the amount of ingredients in this salad, it’s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.
I will be making this recipe again and again. I know you’ll enjoy it if you try it!
For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad.
Written on June 19, 2013 at 8:30 am , by Kristin Porter
Hey Delish Dish’ers! Today I want to talk to you about a brand new cookbook I just received, Better Homes and Gardens’ Fresh: Recipes for Enjoying Ingredients at their Peak.
Inside is page after scrumptious page, and photo after luscious photo, of mouthwatering recipes using in-season, fresh ingredients to make all-year round. From Zucchini, Cheddar, and Sage Crust Pizza with Chicken and Apples that’s great in the early fall, to Pan-Seared Chicken with Cherry-Tarragon Sauce that’s best enjoyed in the early to midsummer (a.k.a. right now!) I have already dog-eared what feels like every other recipe to make at some point throughout the year.
Click here > to find a bookstore near you where you can pick up a copy!
But first, let me tell you about my Pan-Seared Chicken with Cherry-Tarragon Sauce. This dish is easy enough to make on any weeknight, but special and elegant enough to serve at a dinner party. Simply seasoned chicken is sauteed then draped in a velvety, fresh cherry and wine pan sauce made in the same skillet as the chicken for ultimate flavor – and quick cleanup.
The dish uses one of my very favorite summer treats, fresh cherries, plus licorice-esque tarragon that’s incredibly easy to grow or find at the market around this time of year. The combo is just incredible.
Start by dredging chicken breasts in a mixture of flour, dry mustard, paprika, salt and pepper, then saute in a little olive oil until brown, crisp, and cooked through. Set aside to keep warm.
Meanwhile, pit then halve a couple cups of dark red cherries, mince a few garlic cloves, and chop up fresh tarragon.
One of the things I love best about summer cooking is using fresh vs dried herbs. They totally awaken every recipe I add them to.
Add the cherries, tarragon, and garlic to the same skillet the chicken was sauteed in, then add red wine and chicken broth and reduce until thick and syrupy. Finish the sauce with a pat of glossy butter.
Place the sauteed chicken over a bed of fluffy couscous or pasta then drizzle the warm cherry sauce on top. Enjoy this fresh, summery dish!
Written on March 27, 2013 at 8:30 am , by Kristin Porter
If there’s one dish that has stood the test of time at my house, it’s BBQ Chicken Quesadillas. Cheesy, filling, and laced with smokey-sweet BBQ chicken, I’ve been making these hand-held ‘dillas as quick lunches and dinners for years.
Not only are they easy to customize and cook, these quesadillas also happen to be my husband Ben’s #1 favorite meal – a dish he’d do anything for!
Need hubby to get something done around the house? Make him BBQ Chicken Quesadillas. Forgot something at the store? He’ll be happy to go back if BBQ Chicken Quesadillas are on the menu when he gets back. I’m telling you – these hot and crunchy quesadillas are loved by all!
While Ben prefers his quesadillas stuffed simply with cheddar cheese and shredded chicken coated with BBQ sauce, I love mine laced with sticky-sweet caramelized onions, grilled corn cut off the cob, or even sweet chopped apples thrown into the mix. Whatever you choose, the cooking method’s the same.
Start with the tortillas. You’ll want 4, 7-8″ flour tortillas to serve 4 people.
Next assemble the fillings, including 1 cup shredded sharp cheddar cheese (hand-grated is best, but pre-shredded will do in a pinch!) and roughly 1lb cooked-then-shredded chicken tossed with your favorite BBQ sauce. This dish is great for using up leftover grilled or sauteed chicken breasts, by the way, or even rotisserie chicken.
Preheat a large, nonstick-sprayed skillet over medium heat, then prop two tortillas against one another and sprinkle a couple Tablespoons cheese onto the bottom. I showed this quesadilla-cooking trick on my blog Iowa Girl Eats a few months ago and my readers went crazy for it. It’s the easiest way I know how to get multi quesadillas cookin’ at once!
Next layer on 1/4 of the chicken, and a couple more Tablespoons of cheese.
Fold the tortillas over then cook until golden brown on one side. Flip then cook until golden brown on the other.
Pull the quesadillas off the heat then let them rest for 3-4 minutes on a cooling rack before slicing into wedges. Letting the quesadillas cool gives the cheese a chance to meld all the ingredients together, and placing them on top of a cooling rack ensures the bottoms will stay nice and crisp.
I like to serve my BBQ Chicken Quesadillas with a side of BBQ sauce for dunking, and a crisp apple or side salad for something fresh.
I hope you enjoy these quesadillas as much as we do!
Written on November 2, 2012 at 9:56 am , by Delish Dish Editor
Hi there! I’m Sheena, Digital Food Editor for BHG, joining in. The weather here in the Midwest recently took a nosedive to cooler temps and gloomy rain…ergo comfort food! As a registered dietitian, I try to make healthier choices (pay no attention to the bacon macaroni and cheese I ordered for lunch today) so I turned to this Hot Chicken Salad Casserole recipe which has less than 300 calories per serving and is full of veggies.
I knew time would be tight so I started prepping ingredients the night before. I pre-chopped most of the veggies and poached my chicken using this technique. Unfortunately I underestimated how many chicken breasts I needed to cook. I cooked two, but three breasts would have gotten me closer to the three cups called for. No biggie, I have a little less chicken in my dish, but I swapped in Greek yogurt for the plain, non-fat yogurt to help boost the protein back up.
Once I finished the last of the veggie prep all that was left was making the crunchy cornflake and almond topper. I knew I had sliced almonds in my cupboard so I didn’t bother buying more when I went shopping for the rest of the ingredients. Imagine my surprise when I opened my cupboard all I found were whole almonds.
(Thank goodness the California Almond Board had visited our offices recently or I would have been totally out of almonds.) So I gave the whole almonds a coarse chop and called it good.
To crush the cornflakes I used the handy test kitchen technique of putting them in a zip-top baggie and crushing with my seldom-used rolling pin. This is my go-to method to crush ingredients or pound meat because it’s so easy and makes no mess!
A sprinkling of the topper and my casserole is ready for the oven.
Thirty minutes later my house smelled wonderful and the dish was bubbly hot. But I still had to endure the torture of letting it stand for 10 minutes! I managed to distract myself by emptying the dishwasher and opening mail so the casserole got its full 10 minutes of standing time, but not a minute more. I scooped out a serving and settled in to savor this creamy, crunchy, slightly-tangy comfort food. Even with my on-the-fly adjustments it turned out great! Try it for yourself: Hot Chicken Salad Casserole.