The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.
Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.
Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.
Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.
And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!
To complete this weeks theme of recipes from the homeland I bring you Halušky! One of the most simple, delicious meals you might ever have and guess what, it’s a no waste recipe if you are using the leftover cabbage from the Stuffed Cabbage recipe! Let’s get into this recipe and be sure to salute to the motherland before eating.
1 1/2 lb Cabbage, cored, boiled, and sliced into long pieces
6-8 slices of Bacon, diced
6 TBSP Butter, cut into individual TBSP
2 cups Onion, diced
1 1/2 TSP Salt
1/2 TSP Black Pepper
6 oz Egg Noodles
Let’s Get Cooking
If you are using the left over cabbage that you already used for the stuffed cabbage, you are good to go, just slice length-wise the remaining cabbage. If you haven’t already boiled, don’t worry about it! Just core the cabbage and cut into length-wise pieces.
Get out a large skillet and add 2 TBSP of butter, left that melt and add the diced bacon, cook until it’s slightly crispy. Add in the diced onion and cook until they lighten in color.
Add in 2 more TBSP of butter + cabbage + salt & pepper. Mix until everything is combined, lower the heat to med & cook for about 10 min.
During this time cook the egg noodles by the package directions.
Check and make sure the cabbage is to the doneness of your liking, I like mine a bit more crunchy but that’s completely up to you. Once at your desired doneness, remove cover and add the cooked and drained egg noodles.
Add the remaining TBSP of butter and cook until all is combined.
Serve hot & with all the salt and pepper you desire!
You’ll want to eat the whole pan, trust me it’s hard not to.
We are bringing it back to my Polish/Slovak roots this week with these two recipes. First this week is Stuffed Cabbage! This comes from my Grandpa Hanigosky, it’s hand written and I am only given amounts, so the technique of bringing it all together was up to me (& my moms childhood memories of making these) to bring it all together. The only way to eat these is with a big gob of mashed potatoes and some corn.
3 lbs Ground Beef
1 TBSP Lawreys Seasoning Salt
1 TSP Garlic Powder
1 TBSP Parsley
1 Cup of Rice, boiled for 2 minutes
1/4 Cup Sugar
2 8oz Can Tomato Soup
1 Large Cabbage/2 Small/Medium Cabbage
Let’s Get Cooking
First things first, we need to boil that cabbage, it’s gonna make your house smell a little but just get over that now. Get the water boiling and core out the hard stem so that the leaves can be pulled off, drop the cabbage in one at a time. Be sure to watch the cabbage during this, removing from water to remove the soft outer leaves. While making this I noticed I would be removing the cabbage from the water and putting it back in. You’re making sure that these leaves will be able to roll. You won’t end up using the smaller cabbage leaves so leave them attached to the main stem, keep them we will be using them later!
Grab out a large mixing bowl and place all ingredients in, besides the cabbage. Make sure to boil the rice for 2 minutes before adding. Mix the ingredients well.
Preheat the oven to 350F
Once everything is all mixed together, scoop out some of the meat mixture and form a log. Grab a cabbage leaf and place the meat log [gross I know] on the end, where the stem would have been. Roll the stem side over the meat log, then fold in the two sides and complete the roll. Continue until you use up all the meat mixture. If you have any left over leaves, chop them up so they can be placed over the rolls in the pan.
Grab a deep roasting pan with a lid. Place cabbage rolls in the pan, you’re going to have to stack them on top of each other. Place left over chopped leaves on top if you have any. Pour over the tomato sauce & cover.
Cook for about 30 minutes.
When serving make sure you get all the yummy gravy over top everything! I hope you enjoy some of my family’s traditional recipes!
While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.
7 Cups of Low-Sodium Chicken Broth
4 TBSP Unsalted Butter
1 Cup Finely Chopped Onion
1 1/2 Cup Arborio/Carnaroli Rice
1 1/2 Cup Champagne or Dry White Wine
3/4 Cup Grated Parmesan
1 TBSP Grated Lemon Zest
1 1/2 TBSP Lemon Juice
Fresh Ground Pepper
Let’s Get Cooking
Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low
In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.
Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.
Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.
To serve: place in small bowls & top with more cheese & pepper.
Time for another amazing burger recipe from the Bob’s Burgers Cookbook! The same old same old can get boring and who knows, an exciting burger may be just what you need to bring back the excitement; I don’t make the rules.
1 4oz Chèvre Log, room temp. [goat cheese]
1 tsp Chopped Fresh Sage
2 tsp Chopped Fresh Oregano
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Rosemary
1/4 Cup Mayo
1 English Cucumber, half of it finely sliced, the other half diced
2 Tomatoes, seeded & finely diced
2 Garlic Cloves, minced
1 lb Ground Beef
4 Vienna rolls, or any hamburger buns
1/2 Red Onion, sliced
Let’s Get Cooking
Mix goat cheese + herbs + mayo. Mix until it has a cream cheesy consistency. Add in 1/4 cup of diced cucumber + tomatoes.
Add garlic into the ground beef and form into 4 patties. Season the patties with salt + pepper.
Cook burgers on a hot skillet until desired doneness. I prefer med-rare but do your thing!
BUILD YOUR BURGER: start with the bottom bun + burger + goat cheese spread + sliced red onion + sliced cucumber + top bun
This burger gets a little messy but trust me it’s totally worth it. The goat cheese spread is also an awesome leftover on a pita!