Cheese-Stuffed Mexican Chicken

This had a lot of good flavors, and wasn't soggy (like I thought it would be).  The cornmeal forms a delicious, crunchy crust.

And all of the liquid from the tomatoes reduces by the time cooking is over so you are left with a perfectly thick tomato base for dipping.

And do you see the cheese oozing out?  YUM! 

We served ours with steamed veggies and Parmesan Polenta.  Creamed Cornbread would be another great option.

Cheese-Stuffed Mexican Chicken

Recipe adapted from Good Housekeeping

6 oz. Pepperjack cheese

4 boneless, skinless chicken breasts

1/4 c. flour

1 1/4 tsp. salt

1 egg

1/4 c. milk

3/4 c. yellow cornmeal

1 Tbsp. vegetable oil

1 can diced tomatoes with green chilies

1/2 c. hot or mild salsa

Cut half of the cheese into 4 slices; shred the remaining half.

Make a horizontal cut in meatier part of each chicken breast to make a deep pocket.

Place 1 slice of cheese in each pocket, folding or breaking apart if necessary.

Assemble 3 dishes on the counter.

Place the flour in one dish, the egg and milk in another, and the cornmeal in the last.

Salt and pepper each chicken breast.

Dip each breast in flour mixture, turning to coat.

Then dip each into the egg mixture, covering completely.

Finish by dipping into cornmeal mixture, coating evenly - shake off excess and set aside.

In large non-stick skillet heat oil over medium-high until very hot.

Add chicken and brown on both sides, about 5 minutes.

Move chicken to outside edges of skillet and pour tomatoes and salsa in the center; stir to combine.

Replace chicken breasts over tomato mixture.

Heat to boiling over high heat, then reduce to medium and simmer, uncovered, for 15 minutes.

**I was using really big chicken breasts so I actually put the lid on to help it cook faster - it took me 15 minutes with the lid on**

Sprinkle shredded cheese on top and place under broiler until melted and browned.

**If you used a lid, you will need to place the skillet under the broiler for a few minutes to crisp up the cornmeal mixture before adding cheese.  Once crisp, add cheese and put back under broiler.**

Stuffed Zucchini

I wait all year for this.

You can never buy zucchini this big in the stores - it has to be home grown.

And it is well worth the wait.

Stuffed Zucchini
Recipe modified from Lyn Denna

1 large zucchini (overgrown)
1 lb. lean ground beef
1 egg
1/2 c. chopped onion
1/3 c. cracked wheat OR rice
1 tsp. dried basil
1/4 tsp. red pepper flakes
1 tsp. dried oregano
salt and pepper
1 qt. stewed tomatoes
1 bell pepper, chopped

Cut zucchini in half lengthwise.
Scoop out insides, making a 'trench'.
Rough chop inside pieces of zucchini and place in a bowl.
Add the tomatoes, onions, bell pepper and oregano to the bowl; stir to combine.
In a separate bowl, mix the beef, wheat or rice, egg, basil and pepper flakes together with hands.
Scoop or mold beef mixture into zucchini halves.
Place in an electric frying pan.
Pour tomato mixture all over zucchini halves.

Simmer on low heat for 20 minutes, or until rice and meat are cooked through.

**You will probably have to start the temperature around 350.  Once the juices are boiling rapidly, continue to lower the heat periodically until you find a temperature that will simmer consistently - that usually is the lowest possible setting on my frying pan.

Equivalency Charts

Here is another list of helpful information.

These equivalency charts cover the basics on Measurements, Can Contents, Oven Charts, and Food Conversion.

You're Welcome!

Measurements
Recipe Abbreviations		Dry Measure Conversions (tsp / Tbsp / Cup)		Liquid Measure Conversions (fl. oz. / c. / pt. / qt. / gal.
Teaspoon………………………t or tsp		3 tsp…………….………1 Tbsp.		1 fl. oz………………………1/8 c.
Tablespoon……..T, Tbl, Tbs, or Tbsp		2 Tbsp……………………1/8 cup		2 fl. oz………………………….¼ c.
Cup……………………………c or C		4 Tbsp………………….1/4 cup		4 fl. oz = ½ c. = ¼ pt.
Ounce………………………………oz.		5 Tbsp. + 1 tsp………….1/3 cup		8 fl. oz. = 1 cup = ½ pint. = ¼ quart
Pint…………………………………pt		8 Tbsp……………………1/2 cup		16 fl. oz. = 2 cups = 1 pint = ½ quart
Quart……………...…………………qt		10 Tbsp………………….5/8 cup		32 fl. oz = 4 cups = 2 pt. = 1 qt. = ¼ gal
Gallon………………………………gal		10 Tbsp + 2 tsp…..……2/3 cup		64 fl. oz. = 8 c = 4 pt = 2 qt = ½ gal
Fluid………………………………..fl		12 Tbsp………………...3/4 cup		128 fl. oz. = 16 c = 8 pt = 4 qt = 1 gal
Pound………………………..lb or #		14 Tbsp……………..……7/8 cup
Square……………………………..sq		16 Tbsp……………………1 cup
Package………………………….pkg

Contents of Cans
Size……………………….Average Contents		Size…………………...Average Contents
8 oz………………………………………………………1 cup		No. 2 ½ square (31 oz.)……….………………3 ½ cups
Picnic (10 ½ - 12 oz.)………………………………1 ¼ cups		No. 3………………………………………………..4 cups
12 oz vacuum………………...………………………1 ½ cups		No. 3 squat…………………….………………2 ¾ cups
No. 1 (11 oz.)…….…………………………………1 1/3 cups		No. 5…………………………………...………7 1/3 cups
No. 1 tall (16oz.)………………………………………2 cups		No. 300 (14-16 oz.)……………………………..1 ¾ cups
No. 1 square (16oz.)……………………………………2 cups		No. 303 (16-17 oz.)………………………………...2 cups
No. 2 (1 lb. 4 oz. OR 1 pt. 2 fl. oz.)………………..2 ½ cups		No. 10………………………………………...12-13 cups
No. 2 ½ (1 lb. 13 oz.)…………………...…..………3 ½ cups

Oven Chart
Very Slow		Slow Oven		Moderate		Medium Hot		Hot Oven		Very Hot
250o – 300oF		300o – 325oF		325o – 375oF		275o – 400oF		400o – 450oF		450o – 500oF

Food Conversion / Equivalent
Milk, Cheese and Eggs			Fruits
1 c. unwhipped cream………………………2 c. whipped			1 lb. whole dates……………………1 ½ c. pitted and cut
1 lb. shredded cheddar cheese…………………..4 cups			3 medium bananas……………………………1 cup mashed
¼ lb. Bleu Cheese…………………………………..1 cup			8 medium peaches………………………………..4 c. sliced
1 egg…………………………………………2 egg whites			4 medium apples………………………………….4 c. sliced
1 c. eggs………………………………..5-6 medium eggs			1 pt. strawberries………………………………..2 c. sliced
1 c. egg whites………………………..7-10 medium eggs			1 lb. un-pitted dates…………………………………..1 ¾ c.
1 c. egg yolks…………………………12–14 medium eggs			1 lb. pitted dates………………………………………2 ½ c.
			1 lb. raisins…………………………………………2 ½ - 3 c.
			1 lb. rhubarb…………………………………………2 c. cut
Flours			Oats
1 lb. all-purpose…………………………………………4 c.			1 lb. oatmeal…………………………………………2 2/3 c.
1 lb. cake………………………………………………4 ¾ c.			1 lb. rolled oats……………………………………….4 ¾ c.
1 lb. pastry or graham………………………………..4 ½ c.
Sugars and Sweeteners			Candy and Nuts
1 lb. granulated sugar………………………2 – 2 ¼ cups			6 oz. chocolate chips……………………………approx. 1 c.
1 lb. confectioners (powdered) sugar………3 ½ -4 cups			10 miniature marshmallows…………1 large marshmallow
1 lb. brown sugar…………………….2 – 2 1/3 c. packed			1 c. miniature marshmallows………10 large marshmallows
1 lb. cocoa……………………………………………….4 c.			1 lb. whole walnuts……………………….1 ½ - 1 ¾ c. nuts
1 oz. chocolate……………………………………….1 sq.			1 lb. nuts………………………………approx. 4 c. chopped
Butter and Fat			Juices and Jellies
1 lb. shortening…………………………………2 – 2 1/3 c.			1 orange……………………………………1/3 – ½ c. juice
1 lb. butter…………………………………..2 c. or 4 cubes			1 lemon…………………………………………3 Tbsp. juice
			9 oz. jar jelly or jam……………………………..approx. 1 c.
Spices / Seasonings			Crumbs
1 whole bay leaf…………………………..¼ tsp. crushed			4 slices bread……………………………………1 c. crumbs
1 cube bouillon………………..1 tsp. powdered bouillon			28 saltine crackers………………………………1 c. crumbs
¼ c. fresh chopped mint……………………1 Tbsp. dried			14 square graham crackers……………………1 c. crumbs
Garlic clove………………………..1/8 tsp. garlic powder			22 vanilla wafers………………………………1 c. crumbs
½ tsp. raw ginger………………..1/8 tsp. ginger powder			3 c. dry corn flakes…………………………1 c. crushed
Herbs (any) 1 tsp. dried…………………….1 Tbsp. fresh
3 Dill heads……1 Tbsp. dried dill seed or weed or 3 Tbsp. fresh
Dried Vegetables			Pasta
1 Tbsp. dried Bell Pepper……….3 Tbsp. chopped fresh			4 oz. (1 ½ - 2 cups) uncooked noodles………2 c. cooked
1 small fresh onion………1 Tbsp. instant minced onion			7 oz. spaghetti…………………………………4 c. cooked
			4 oz. (1 – 1 ¼ cups) raw macaroni…..............2 ¼ c. cooked

Utah's Famous Green Jello

My friend from Philadelphia likes to make fun of me for eating Jello...

I think of her every time I make this one.

I'm not sure where the original recipe came from, but I have modified this to be less of a sugar heart-attack, as well as increasing the fruit.  It is perfect for us, but I will include the original recipe as well.

My alterations are italicized.

Utah's Famous Green Jello

6oz. pkg. lime jello

1 c. boiling water

1/2 c. sugar (I omit this)

2 Tbsp. lemon juice (I use 1 Tbsp.)

1 c. crushed pineapple, undrained (I use 2 c.)

2 c. cool whip

Bring water to a boil.

Put Jello and sugar in a bowl and add boiling water, stirring until gelatin is dissolved.

Add lemon juice and crushed pineapple.

Refrigerate until syrupy.

Fold cool whip into jello.

Place in a 9x13" pan.

Refrigerate for several hours until firm.

Makes 12 servings.