Monthly Archives: September 2013

Creamy Sundried Tomato and Artichoke Tortellini

September 23, 2013

This tasty dinner comes with a shortcut supper version.  Make it from scratch, or take a hand from some store bought ingredients.  Either way, you’re in for a crowd pleasing meal!

1 family bag of 3 cheese tortellini (barilla)
1 and 1/2 cup grated Parmesan cheese
1 can artichoke hearts, drained and chopped
1/2 cup roasted red peppers, chopped
*I get my peppers in a jar, pull out 3 or 4 and chop them up*
1/4 cup capers
1 cup chicken stock
1/2 cup dry milk (trust me)
1 cup sundried tomatoes, chopped

Prepare tortellini as directed.
While it’s cooking, throw your tomato, artichokes, peppers, and capers in a deep sided skillet with a swirl of olive oil.  Cook down for 2-3 minutes, and add chicken stock, along with the dry milk.  Stir and simmer for 5 minutes.   Stir in cheese and reduce heat to low.  When pasta is ready, drain, and toss in.  Stir and heat an addition 2-3 minutes.  Eat and enjoy!

**SHORT CUT**
Instead of all the prep with the artichokes, peppers, and capers- a few companies make some GREAT artichoke bruschetta that is a perfect and quick sub-in.  Trader Joe’s and Delallo’s are 2 of my favorite “go-to’s” that I keep in my pantry.  1 jar will do you!

Pretzel Crusted Cheddar Stuffed Chicken

September 9, 2013

When you eat chicken as much as we do, every now and then, you start to crave something a little different.  Lately, I’ve been going outside the box to make tasty chicken that’s man pleasing, too!  Today, that means Pretzel Crusted Cheddar Stuffed Chicken.

2 chicken breasts
1 cup shredded cheddar cheese
1/2 cup flour
1 egg, beaten
1 cup pretzels, crushed

In 3 separate plates, set up your crusting station with
1 plate of flour
1 plate of beaten egg
1 plate with crushed pretzels

I crush the pretzels by putting them in a baggie and rolling them out with a rolling pin.
Another trick of the trade- PAPER PLATES.  They are the perfect size and make for easy clean up when crusting proteins.

Preheat your oven to 350.
Filet your chicken breasts to create a pocket, and stuff each with 1/2 cup shredded cheese.
Coat both sides of the chicken with Flour, Egg, and Pretzel.
Swirl some olive oil in a skillet, twice around the pan, and heat over medium high.
Add in the chicken and cook 2-3 minutes per side.
Transfer the chicken to a baking dish and continue to bake at 350 for 25-27 minutes depending on size and thickness.

These were the perfect delight of salty crunchiness and gooey cheesiness.  I’ll definitely be adding them into our rotation, and I was told that the leftovers made an awesome sandwich.  (Told because well, my husband ate them all!)

Until tomorrow, and Creamy Sun-dried Tomato and Artichoke Tortellini,

Happy Eating!
J