Sunday Supper....A New One!

This Sunday we are wanting to try and eat a little more health conscious. We came across Food Network Kitchen's recipe for Spicy Kale and Corn Stuffed Chicken Breasts

Ingredients
4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
 

Directions
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.

Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.

Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.

Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

We are not familiar on cooking with Kale, anyone have any tips?

 

Happy Sunday.

Its your turn. Lets talk!

Sunday Supper

We are thinking about what to eat this Sunday, and nothing sounded better than this Cucumber and Avocado Salad with Lime, Mint, and Feta. 

YUM YUM!

This is a new recipe for us. We love all the recipes and ideas from Inspired Dreamer.

Ingredients

  • 2 cups chopped cucumbers (3-4 medium cucumbers or 2 larger cucumbers)
  • salt, for drawing water out of cucumber
  • 1-2 ripe avocados, peeled and chopped into 1/2 inch pieces
  • 1-2 tsp. fresh lime juice (to toss with avocado)
  • 1/2 cup finely chopped fresh mint (measure after chopping)
  • 1/2 cup crumbled feta (more or less to taste)
  • Dressing Ingredients:
  • 2 T extra-virgin olive oil
  • 1 T fresh lime juice

Instructions

  1. Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.
  2. While cucumber is draining, peel avocado and chop into 1/2 inch pieces. (Here's a good post about how to peel an avocado.) Put avocado into large salad bowl and toss with the 1 or 2 tsp. lime juice. Wash mint and chop with chef's knife or mini-processor. Whisk together olive oil and lime juice to make dressing and measure 1/2 cup crumbled feta.
  3. Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Serve immediately.

What will you be having for Sunday Supper?

Its your turn. Lets talk!