This is where I will have a guest blogger or guest poster come in and share their recipes, and/or any other food-related thoughts. :) I already have one person lined up, so keep an eye on this site and page for updates. :)
2-4 boneless chicken breasts 1 can cream of mushroom soup 1 packet of onion soup mix. (the dry mix) Small bag of pepperoni 1 cup uncooked white rice ½ cup stove top stuffing per breast Foil
Starting with the chicken breast, we need to cut them open, creating a butterfly with the breast. DO NOT cut all the way though. Cut from end to end and lay flat. You can pound the breast out some to make wider. I usually don’t, but I use big breasts. Once the breasts are cut and layed out, season with poultry seasoning, inside and out. Take the stove top stuffing and place in a bowl, using about ½ cup for breast. Add water to the bowl, but do not cook. The amount of water varies, but you want to mix with a fork till the stuffing is moist. Using the pepperoni, place a generous amount on one side of the inside of the chicken. Do this for each one. When done placing the pepperoni, use your hands and make a ball of the stuffing mix and place this on top of the pepperoni and shape it to the breast. Fold the other side of the breast over the top an shape using your hands. Use your fingers to stuff the stuffing in on the sides. It will remain open on the top so don’t worry. In a deep pan, I usually use a rectangle baking pan, sprinkle one package of the onion soup mix across the bottom. Place one cup of rice on top of the soup mix. Try to spread it even but it has not got to be perfect. Now place the breasts on top of the dry rice. Using the can of Cream of Mushroom Soup, place scoops of it around the breasts. Don’t try to spread it because you will end up moving the rice. Just drop it in there in scoops. Try to go from one end of the pan to the other. Using the empty soup can, add to cans of water. Now cover with foil. Bake on 350 in center rack for 40 minutes covered with foil, then remove foil and bake another 20-30 minutes. Checking the rice for tenderness will let you know it’s done.
Variations: If you like mushrooms, you can add sliced ones to the pan around the chicken. I also like to add mozzarella cheese on top of the breasts, but I don’t do that till I remove the foil. If you don’t like pepperoni, leave it out, but it really adds nice flavor. This is my own creation so if you like it, let me know.
I love making homemade pasta. It tastes so much better than the store bought stuff.
4 cups flour 4 eggs ½ teaspoon salt 1 tablespoon garlic powder 1 teaspoon water Handful dried parsley (Italian measurement)
Starting with the flour, make a volcano on a flat surface, so the ring of flour has an empty center about the size of a coffee cup. Crack the eggs and place inside the flour volcano along with the water and salt. The parsley and garlic powder are if you choose. It adds wonderful flavor. If you do want to use them, than place in the center with the eggs and salt. Using a fork, start in the middle stirring the eggs, and adding flour from the inside of the wall little by little. Take your time doing this or the dough will not mix right. Continue working the flour into the egg mixture with the fork until the dough gets to stiff for the fork. Now it’s time to get dirty. Take off the rings and grab that dough by the ball. Start kneading it by hand, and continue until you have a firm ball that is too hard to knead. Place that ball under an upside down bowl for about 30 minutes. This will help the dough soften up. Now knead it again. You want the dough to be firm, but not flaky. If you have this consistency, then you have pasta dough. Now, if you’re like me, you have a hand crank machine that will help to roll it out and cut it. If not you have to do it by hand. Cut a small section off the ball and roll it out using a rolling pin. Add a dusting of flour as needed to keep it from sticking. Roll it out nice and thin, or as I like to say, pasta thickness. If you’re not sure, think of how thick store bought stuff is. Once you have a nice strip that is the correct thickness, use a knife or some instrument of cutting and cut into strips. Don’t make them too thick. Again, think pasta. Once you have strips, lay them out flat to dry. Drying time varies, but leave out to long because it is egg. Usually an hour is pretty good. Sometimes it does not completely dry. I like to make it and put it in gallon baggies in the freezer. Freezing it keeps it nice and fresh. Also, once you have your dough rolled out, you can cut into squares for raviolis, or whatever. This pasta cooks a lot faster than “the other stuff”. So when cooking, bring water to a boil. The pasta will actually float after a couple minutes. Once floating, it is usually done in a few minutes, so be sure to test it. Don’t overcook it or it will get mushy!! And that’s it, now go feast Italian!
Sounds like a great challenge for me. lol I wish I did have one of those pasta machines that cuts/shapes the pasta for you. But, I'll have to do it the old-fashioned way-by hand. lol I may give this a try sometime. Thanks for sharing this! :)
Future Guest Blogger here. During the week I am going to post one of my personal recipes for stuffed chicken breast and rice, so watch for it.
ReplyDeleteHi Joel! Welcome to the site! :) Thank you for agreeing to be my guest on here. I look forward to seeing your post. :)
ReplyDeleteStuffed chicken breast with creamy onion rice:
ReplyDelete2-4 boneless chicken breasts
1 can cream of mushroom soup
1 packet of onion soup mix. (the dry mix)
Small bag of pepperoni
1 cup uncooked white rice
½ cup stove top stuffing per breast
Foil
Starting with the chicken breast, we need to cut them open, creating a butterfly with the breast. DO NOT cut all the way though. Cut from end to end and lay flat. You can pound the breast out some to make wider. I usually don’t, but I use big breasts.
Once the breasts are cut and layed out, season with poultry seasoning, inside and out.
Take the stove top stuffing and place in a bowl, using about ½ cup for breast. Add water to the bowl, but do not cook. The amount of water varies, but you want to mix with a fork till the stuffing is moist.
Using the pepperoni, place a generous amount on one side of the inside of the chicken. Do this for each one.
When done placing the pepperoni, use your hands and make a ball of the stuffing mix and place this on top of the pepperoni and shape it to the breast. Fold the other side of the breast over the top an shape using your hands. Use your fingers to stuff the stuffing in on the sides. It will remain open on the top so don’t worry.
In a deep pan, I usually use a rectangle baking pan, sprinkle one package of the onion soup mix across the bottom. Place one cup of rice on top of the soup mix. Try to spread it even but it has not got to be perfect.
Now place the breasts on top of the dry rice.
Using the can of Cream of Mushroom Soup, place scoops of it around the breasts. Don’t try to spread it because you will end up moving the rice. Just drop it in there in scoops. Try to go from one end of the pan to the other.
Using the empty soup can, add to cans of water.
Now cover with foil.
Bake on 350 in center rack for 40 minutes covered with foil, then remove foil and bake another 20-30 minutes. Checking the rice for tenderness will let you know it’s done.
Variations: If you like mushrooms, you can add sliced ones to the pan around the chicken. I also like to add mozzarella cheese on top of the breasts, but I don’t do that till I remove the foil. If you don’t like pepperoni, leave it out, but it really adds nice flavor.
This is my own creation so if you like it, let me know.
This sounds really good, Joel! I definitely want to try this sometime. :)
DeleteI made your Stuffed Chicken recipe last night, and it was SOOO good! :D My family and I really liked it! :)
DeleteSounds like a nice change from the standard chicken and rice. Will definitely have to try this. Thank you Joel!
ReplyDeleteWell someone has to try it.
ReplyDeletelol I will as soon as I can. I Promise.:)
DeleteIt's a steak night tonight. Anyone wanna know how to make Home made Pasta? Yes, I do mean pasta from scratch.
ReplyDeleteMmmmm! Sounds good! Yes, please share that with us. :)
DeleteI love making homemade pasta. It tastes so much better than the store bought stuff.
ReplyDelete4 cups flour
4 eggs
½ teaspoon salt
1 tablespoon garlic powder
1 teaspoon water
Handful dried parsley (Italian measurement)
Starting with the flour, make a volcano on a flat surface, so the ring of flour has an empty center about the size of a coffee cup. Crack the eggs and place inside the flour volcano along with the water and salt.
The parsley and garlic powder are if you choose. It adds wonderful flavor. If you do want to use them, than place in the center with the eggs and salt.
Using a fork, start in the middle stirring the eggs, and adding flour from the inside of the wall little by little. Take your time doing this or the dough will not mix right. Continue working the flour into the egg mixture with the fork until the dough gets to stiff for the fork. Now it’s time to get dirty. Take off the rings and grab that dough by the ball. Start kneading it by hand, and continue until you have a firm ball that is too hard to knead. Place that ball under an upside down bowl for about 30 minutes. This will help the dough soften up. Now knead it again. You want the dough to be firm, but not flaky. If you have this consistency, then you have pasta dough.
Now, if you’re like me, you have a hand crank machine that will help to roll it out and cut it. If not you have to do it by hand.
Cut a small section off the ball and roll it out using a rolling pin. Add a dusting of flour as needed to keep it from sticking. Roll it out nice and thin, or as I like to say, pasta thickness. If you’re not sure, think of how thick store bought stuff is.
Once you have a nice strip that is the correct thickness, use a knife or some instrument of cutting and cut into strips. Don’t make them too thick. Again, think pasta.
Once you have strips, lay them out flat to dry. Drying time varies, but leave out to long because it is egg. Usually an hour is pretty good. Sometimes it does not completely dry.
I like to make it and put it in gallon baggies in the freezer. Freezing it keeps it nice and fresh.
Also, once you have your dough rolled out, you can cut into squares for raviolis, or whatever.
This pasta cooks a lot faster than “the other stuff”. So when cooking, bring water to a boil. The pasta will actually float after a couple minutes. Once floating, it is usually done in a few minutes, so be sure to test it. Don’t overcook it or it will get mushy!!
And that’s it, now go feast Italian!
Sounds like a great challenge for me. lol I wish I did have one of those pasta machines that cuts/shapes the pasta for you. But, I'll have to do it the old-fashioned way-by hand. lol I may give this a try sometime. Thanks for sharing this! :)
DeleteFYI, you can use a kitchen aid to mix the dough, and it does come out pretty good, bu i'm old fashioned.
ReplyDeleteOkay, cool. :)
ReplyDelete