Stuffed Chicken Meatloaf

  

2 lbs ground chicken

1 cup shredded carrots

1-2 cup yellow onion -diced

1 cup garlic croutons- crushed

1 1/4 tsp garlic powder

12 oz V8 juice

1-8 tsp worcheshire sauce

1 cup tomato sauce

2 egg whites

1 1/2 cups frozen spinach- cooked and drained well

3/4 cup shredded mozzarella cheese

Heat oven to 350 degrees

Mix meat,carrots,onions,garlic powder,croutons,6 oz V8 juice,worcheshire, 1/4 cup tomato sauce,egg whites

Put 3/4 of mixture in greased pan 

Add spinach and 1 cup mozzarella then cover with reT of meat mix

Mold into a loaf and add rest of V8 juice and top with rest of tomato sauce

Cook for 45-50 minutes. Top with rest of cheese and cook for 15 minutes longer.    Rest for 10 minutes
I served it with peas and garlic mashed potatoes.   The addition of the garlic croutons brings in alot of flavor. I chose to use only the whites, for a lighter, healthier dish.   The V8 juice kept it moist and delicious!

To make it even more decadent- top with peppered bacon! Yum!!!!!

Zucchini Caponata

  

1 Zucchini(diced)

3 sweet mini bell peppers(diced)

1/4 yellow onion(diced)

1/4 cup mushrooms(minced)

4 tbsp Kalamata olives(minced)

4 tbsp capers(minced)

12 cherry tomatoes(quartered)

1 cup tomato sauce

1 cloves of garlic(minced)

1/2 tbsp Italian seasoning

1 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp butter

Pinch of red paper flakes

Sauté onions and peppers in butter until soft – about 3 minutes

Add the zucchini,mushrooms,tomatoes,olives,capers,garlic and sauté on medium heat for 8-10 minutes

Add lemon juice,vinegar,tomato sauce and seasoning. Reduce heat to a simmer and cook covered for 20 minutes until veggies are tender.

Chill in fridge for at least an hour.

Serve at room temperature.
This is a spin on the traditional eggplant caponata. I like that the zucchini gives it a little more of a heartier bite than the eggplant. The mushrooms give it a earthier taste and a bit meatier too.  You can use green olives instead but I think they are a bit too salty.  I did not put in pine nuts, which is a classic ingredient? Why? Well nothing about me is traditional ,especially in cooking!

Greek Panzanella Salad with Grilled Marinated Chicken

  

2 chicken breasts(scalopinne cut)

1/2 baguette

2 cucumbers( seeded and cut in 1/4″ pieces)

1 red and 1 yellow bell pepper(1.4″ pieces)

12 cherry tomatoes(halved)

1/2 red onion(thin slice)

1 cup Feta cheese

1 cup Kalamata olives

Dressing:

2 cloves of garlic( minced)

1 tbsp dry oregano

1 tsp Dijon mustard

1/4 cup red wine vinegar

1/4 cup lemon juice

1 cup oil

Pinch of lemon thyme

Salt and pepper

Make dressing and pour half in with chicken. Marinate in fridge for at least 3 hours then grill until done

Put the veggies in a bowl and toss with remaining dressing 

Cut up bread in 1″ cubes and toss with butter and garlic powder and bake in 400 degree oven for 10 minutes and then add to salad

Bloody Mary Chicken Stir Fry

  

1 chicken breast cut in thin strips

6 portabella mushrooms- halved

3 ribs of celery- thin slice

12 cherry tomatoes- halved

3 cloves garlic-thin slice

3 tbsp vodka

3 tbsp cocktail sauce

Put 1 tbsp oil in hot wok on medium heat

Add mushrooms and half the garlic

Cook for 2 minutes and add 1 tbsp vodka and 3 tbsp water

Add celery and cook for 5 minutes just until tender

Remove from pan and add chicken and rest of garlic

Then crank the heat- cook for 5 minutes

Add tomatoes and shroom/celery mix

Add 2 tbsp vodka and cocktail sauce

Cook until sauce is hot

So this is kinda weird- I knowthat’s what   you are thinking!

It’s actually a bit sweet- maybe add a bit of horseradish.  That will kick it up.

Oh you ask why the shrooms? What’s that got to do with a Bloody Mary???? 

Nothing!  I had them in the fridge but when you think about it it gives the dish a meaty earthy feel and that pairs well with cocktail sauce.

You don’t really need the vodka but what the hell!!   If you do omit it add a splash of white vinegar for that bite!

Peruvian Spiced Kabobs

  

2 chicken breasts- cut in 1/2 ” pieces

1 small potato( 1″ cubes)

1 small sweet potato(1″ cubes)

4 mushrooms(halved)

1/2 onion-1″ pieces

Marinade:

1/4 cup oil

1 tbsp lemon juice

1/4 cup beer

1 tbsp agave nectar

2 cloves garlic- smashed

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp lemon thyme

1/8 tsp tumeric

1 tbsp white vinegar

1/8 cup fresh cilantro

Boil potatoes til tender- about 10 minutes

Marinate all in ingredients and grill for 5 minutes until done

Serve with quinoa and brown rice

Cook potatoes until not done…..they fall off the stick and get stuck in the grill!!!    My bad

Nice flavor- not spicy hot but herbaceous