Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese

Ingredients:

- 1 pound zucchini
- Salt
- 2 tbsp. extra-virgin olive oil, plus extra for brushing
- 1 medium onion, finely chopped (**Note from Sarah: I, of course, omitted icky onion from my recipe)
- 4 oz. goat cheese, at room temperature
- 3 tbsp. unsalted butter, at room temperature
- 1 large egg
- 2 tbsp. minced flat-leaf parsley
- 1/3 cup freshly grated Parmesan cheese
- 4 chicken breasts
- Herbes de Provence for sprinking

Directions:

1. Prepare a charcoal grill for a medium-hot fire, preheat a gas grill to medium-high, or preheat the oven to 375 F.

2. Shred the zucchini, sprinkle with salt, wrap in paper towels, and let stand for 15 minutes.  Squeeze the zucchini dry.  In a large skillet, heat 1 tbsp. of the oil over medium heat.  Add the zucchini and sauté until crisp-tender, 2 to 3 minutes; remove from the skillet and let cool.  In the same skillet, heat the remaining 1 tbsp. oil, add the onion, and sauté until translucent, about 5 minutes; remove from the heat and let cool.

3. In a small bowl, beat together the goat cheese and butter until blended.  Add the egg and beat until smooth.  Mix in the zucchini, onion, parsley, and Parmesan cheese.

4.  Using your fingers, loosen the skin from the chicken breasts, leaving on side attached, and force the zucchini stuffing underneath the skin of each breast.  Brush each stuffed breast with olive oil and sprinkle lightly with the herbes de Provence.

5.  Grill the chicken breasts directly over the heat, turning once, until opaque throughout and the juices no longer run pink, 15 to 20 minutes.  If using the oven, place the chicken in a roasting pan and bake for 25-30 minutes.  Serve at once.


This recipe comes from my favorite new cookbook -- check it out!  I promise you'll love it like I do!  (Ooooh, and Amazon is selling it for half of what I paid for my copy -- now you DEFINITELY have to get it!!)  Enjoy! 

Keta Salmon with Spice Rub

Ingredients:

- 1 package Orca Bay Salmon Fillets (fish must be thawed)

For rub mixture:

- 2 tbsp. brown sugar
- 2 tbsp. paprika
- 2 tbsp. kosher salt
- 1 1/2 tsp. black pepper
- 1/2 tsp. thyme
- ground coriander, pinch
- ground cumin, pinch
- cayenne pepper, dash

Directions:
- Heat olive oil and coat a non-stick pan over medium high heat.
- Season the fillets with rub mixture and place them in the pre-heated pan. Sear each side for 1-2 minutes.  Transfer fish to an oven-safe dish and place in a 350 F oven for an additional 3-4 minutes or until salmon just flakes with a fork.  Serve immediately.


NOTE: I got this recipe from the back of an Orca Bay Wild-Caught Keta Salmon Fillet package.

Parmesan Popcorn

Ingredients:

- Air-popped popcorn
- 1 stick of unsalted butter
- 1/4 cup parmesan cheese
- 1 tsp. garlic powder
- 1 tsp. parsley flakes

Directions:

- Pop popcorn according to package directions
- In a small saucepan, melt the butter.  When melted, add parmesan cheese, garlic powder, and parsley flakes.
- Pour butter mixture onto popcorn


Note from Sarah: Beware!  This popcorn is VERY addicting!  (I'm stealing another handful right now as I type!)


I got this recipe from this book:

Easy Chicken & Biscuits

Ingredients:

- 4 boneless, skinless chicken breasts
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 package (10 oz) frozen peas and carrots
- 1 package (7 1/2 oz) refrigerated biscuits

Directions:

1. Cut chicken breasts into bite-size pieces.  Place in Crock Pot slow cooker.  Pour soup over chicken.  Cover; cook on LOW 4 hours or until chicken is tender and no longer pink in center.

2. Stir in frozen vegetables.  Cover and cook 30 minutes longer until vegetables are heated through.

3. Bake biscuits according to package directions.  Spoon chicken and vegetable mixture over biscuits and serve.


From one of my favorite cookbooks: 

Tomato-Apple-Curry Soup

This is one of my favorite recipes that I got while in France.  I'm translating here, so my recipe might be a little approximative.

Preparation: 15 minutes
Cook Time: 25 minutes

Ingredients:
- 1 can of peeled tomatoes
- 2 onions
- 2 apples (gala)
- 1 litre of water
- 2 cubes of chicken bouillon
- 20 g butter
- 1 can of coconut milk
- 1 tbsp curry powder
- salt and pepper

Directions:

1. Core and cut the apples and onion

2. In a pot, melt the butter.  Add onions and apples. Cook five minutes or until soft.

3.  Add the tomatoes, curry powder, water, chicken bouillon, and coconut milk.  Bring to boil.

4.  When boiling, stir well.  Reduce heat and simmer (without covering) for 20 minutes.  In a food processor or blender, blend for 30 seconds.  Add salt and/or pepper to taste.


This item is on my Christmas list!!

Fettuccine Alfredo (sans cream cheese)

If you've ever wanted a cream cheese-free option for Fettuccine Alfredo, here it is!

Ingredients:

- 8 oz dried fettuccine
- 2 tbsp. butter
- 1 cup whipping cream
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Grated or finely shredded Parmesan cheese (optional)

Directions:

1. Cook pasta according to package directions.

2. Meanwhile, in a large saucepan melt butter.  Add cream, salt, and pepper.  Bring to boiling; reduce heat.  Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken.  Remove from heat and stir in the 1/2 cup grated Parmesan cheese. Drain pasta.  Add pasta to hot sauce.  Toss to combine.  Transfer to warm serving dish.  Serve immediately.  If desired, sprinkle with additional Parmesan cheese.  [Note from Sarah: I added parsley to the top of my fettuccine. Yum!]


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This recipe is from my favorite go-to cookbook:

Mulligatawny Soup

Preparation Time: 25 minutes
Total cooking time: 1 hour, 25 minutes
Serves 4-6

Ingredients:

- 500g (1 lb) chicken thigh fillets, excess fat removed
- 2 tbsp. plain flour
- 1 tbsp. curry powder
- 1 tsp ground turmeric
- 30 g (1 oz) butter
- 1 onion, finely chopped
- 1 apple, peeled, cored, and finely chopped
- 1 liter chicken stock
- 6 whole cloves, tied in muslin
- 1/3 cup basmati rice
- 1 tbsp. lemon juice
- 1/4 cup half-and-half

Directions:

1. Coat the chicken in the combined plain flour, curry powder, and turmeric.  Heat half the butter in a large pan and cook the chicken over medium heat 3-4 minutes, or until lightly browned; turn frequently.  Remove from the pan and drain on paper towels.

2. Add the remaining butter to the pan, then add the onion, apple, and remaining flour mixture and cook for 3 minutes, or until soft.  Return the chicken to the pan along with the stock and cloves.  Bring to a boil, reduce heat and simmer, covered, for one hour.  Add the rice during the last 15 minutes and cook until it is tender.  [Note from Sarah: At this point, I switched from a frying pan to a larger pot.]

3.  Remove the chicken; allow to cool slightly and chop finely.  Remove the cloves and skim any oil from the surface.  Return the chicken to the pan.  Reheat gently, stir in lemon juice and cream, but do not allow the soup to boil.  Season to taste with salt and freshly ground black pepper.  [Note from Sarah: I added a dash of cinnamon just before serving.]

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I got this recipe from one of my favorite cookbooks, found here: SOUPS AND BREADS
It's an obscure cookbook from the sales rack, but one of my absolute favorites..