Monthly Archives: May 2012

Garlic and Lemon Cheesy Stuffed Chicken Breast

Last night I needed some comfort food. I just lost a good family friend and all though I have grown out of eating my emotions, I made an exception. This chicken was nothing fancy but full of flavor and soothed my heart. It’s another easy recipe that I hope you enjoy.

What you need: 3 chicken breasts 1/2 cup of melted butter 1/3 cup of lemon juice 6 1 inch slices of sharp Cheddar cheese 3 1 inch sliced of cream cheese Paprika a couple of cloves of garlic to taste salt and pepper to taste

Preheat the oven at 350. I used bone-in split breasts. It’s what I already had in my freezer. I prepped the chicken in a glass pan. All you have to do is cut an opening in the breast that’s long enough to insert your cheeses. I find it is best to not cut the whole breast open . It’s best to think of it like a pocket. You can put the cheeses in the pocket by themselves or you can chop some garlic and green onions to put in the pocket with the cheese.
Once you stuff your breast you can season the meat with salt, pepper, and paprika. You can melt your butter in the microwave and pour it over the chicken after its cooled a little and pour your lemon juice over the meat or mix the liquids and pour them over the chicken. Cover the pan and pop it in your oven for up to 45 minutes.

I made roasted potatoes and garlic and butter asparagus. Sometimes I think, better yet I know that I obsess over certain flavors. When I am not cooking for a group I do crazy things like squeeze lemon over every thing on my plate-even the potatoes. For some reason I was comforted by the creamy cheeses and the lemon juices.
My kids hate asparagus so I made broccoli for them. They hate broccoli as well, just not as much as asparagus.


Easy mini cheesecakes


I finally made time to try a new recipe. My daughter loves cheese cake but the poor kid is lactose intolerant. So it is not a dessert we have often, if ever. She can take a pill but I just don’t like paying for them. How is that for the truth? Anyway, we have a couple of Lactaid pills so I decided to make her some mini cheese cakes.
Now look, I am not a big fan of cheese cake, mostly because I despise Graham cracker crust. It is just not my thing. I like chocolate pie crust, Oreo pie crust, or Nilla pie crust. So while at the grocery store buying the ingredients, I bought what I need for all three!

So lets start with an Oreo crust. This easy step made me giggle as I made it. Let me just say I am the pickiest foodie in the universe. I like Oreos but I don’t like the filling. So, I had a pack of these cookies and I am thinking “I only need the chocolate cookie. What am I going to so with the cream?” I took apart maybe ten Oreos and put the creamless sides in my magic bullet. I shoved some in my mouth and made new sandwiches out of the rest. Who has money to waste by throwing away a new double stuffed Oreo? Not me! So yeah, my frugalness made me laugh at myself.

Here is the rest of the step :

Using a cupcake pan (recipe will make 6), take 1/3 cup of Oreo crumbs and mix them with 1 tbs of sugar and 1tbs of melted butter. Press a tablespoon of the mixture into each cupcake pan and press down hard with your fingers. Put your cupcake pan in the oven for 5 minutes, then remove to cool.

While the crust is in the oven, beat 1 pack of softened cream cheese (8oz), 1/4 cup of sugar, 1/2 tsp vanilla, 1 1/2 tsp lemon juice, 1 tsp lemon zest together until fluffy. Then beat in 1 egg.


Pour the cream cheese mixture into the cupcake pan- 3/4 full. Bake for 22-25 minutes. Let them cool and then chill in the refrigerator until you are ready to put some toppings on and serve.



The treat was for my princess but the monkey boy helped put a topping on the cakes first. He chose whipped cream, sliced strawberries, and Oreo crumbs. The princess put some whipped cream and a whole Oreo on top.

I made another batch later. Instead of an Oreo crust, I used Nilla wafers. I mixed some diced strawberries and bananas in the cream cheese filling and topped it with carmel sauce and sliced almonds. This is such an easy recipe. My kids enjoyed the treat and so far the princess has not had the bubble guts!


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It has been a while…

I am the one millionth blogger to say this today: I know its been a while since I have posted a Blog but…..
Seriously, its May. I have been out of town for a graduation and I have been coaching my daughter’s volleyball team. And mostly I lost my mojo. I was so tired that I couldn’t get any inspiration to cook something new. I have basically been preparing food that is my regular,  but still yummy , dish. Any way I am back in adventure mode and I should be trying my first cheesecake tomorrowish. Not a big deal to most but I am excited.  Send me a cheesecake recipe if you have one you think I should try.


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I have some extra fresh pineapple this week. I might have this with a cream cheese frosting


I made these cupcakes for my mothers birthday. They were a huge hit, and I am requested to make them again for every birthday now.

1. I used a regular Chocolate chip cupcake mix and made the cupcakes as the box told me to. However, to get the most moist cupcake, set your time for 5-8 minutes earlier than they call for. So if they say it will take 18 minutes, set your timer for 13 and check with a toothpick. I can’t stress this enough! My mom always overcooks her cupcakes, and this is the problem.
2. Let the cupcakes cool. You want them to be fully cooled before doing anything else.
3. I used half of the first bag of Reeses minis, chopped them up finely. After, I cut the rest of the minis 1 1/2 bags into halves. Then, put all of it in the refrigerator…

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I have some extra fresh pineapple this week. I might have this with a cream cheese frosting

I made these cupcakes once before and my cousin Matrix (yes, her name is really Matrix!) from Los Angeles requested that I bake them for her again while she was here visiting me. The first time I made these cupcakes I used vegetable oil. But lately I’ve been trying out different recipes with coconut oil and I thought this one was a success. The thing about substituting vegetable oil with coconut oil is that it’s solid in cooler climates so you have to melt it down. It melts to the touch so it’s really easy. One way you can melt it is by preheating your oven and putting the oil on top of the stove while you prep your other ingredients. I like to put it in the microwave for about 30 seconds. But, when you’re mixing the melted oil with cold ingredients it gets hard again so you have to…

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I have never made a cheese cake before because I don’t like Graham cracker crusts. I am trying this TODAY!


These enchiladas will blow your mind and your taste buds!

So I got the recipe from a fellow blogger. It is a reblog on my page. I did not follow it completely but this turned out to be the best enchiladas I have ever made. I had been really afraid to try it because I really love meat. But I am on a quest for 10 vegetarian amazing main dishes to provide for my family. My kids loved it and I did not have to trick or bribe them. This is going into rotation for sure. Sidenote: I would make my own salsa with this instead if buying it. I have even shared the link on my Facebook page and received pretty good fedback so thanks a bunch Awakened Vegan!





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