Italian, Goat Cheese Stuffed Chicken Thighs

One thing my family loves is chicken thighs.  I really think it is sometimes the forgotten cut of chicken. But the thighs are tender and flavorful.  Braised, they just fall apart and if you buy the boneless, skinless pieces they are perfect to stuff or roll with anything your heart desires.

Italian Chicken Thighs with Goat Cheese

8 Chicken Thighs, boned and skinless

8 slices Black Forest Ham

8 slices Italian Salami

8 oz Goat Cheese

1/4 cup Parmesan Cheese

1 tsp. Italian Seasoning

1 tsp. chives

1/2 tsp. garlic salt

1/2 tsp. black pepper

salt

pepper

Italian Seasoning

Olive Oil

Preheat oven to 425 degrees
Mix the goat cheese with the Italian seasoning, chives, garlic salt, black pepper and Parmesan cheese.  Lay out the chicken thighs and lightly pound so that you have nice, uniform rectangles.  Sprinkle with salt and pepper. Add a slice of ham and salami to each piece of chicken.  Evenly divide the goat cheese mixture to each piece.  Gently roll the chicken and place on a baking oiled baking sheet.  Drizzle each piece of chicken with olive oil and sprinkle with a desired amount of Italian seasoning.
Bake for 35 - 40 minutes, depending on the size of the chicken.

Peanut Butter Crunch

My kids were home-schooled so I don't have a good perspective of what school lunches are today...but I do remember my childhood.  How many of you remember Peanut Butter Crunch?  A desert treat that was always served in plastic wrap and was
oh so gooey, peanut buttery sweetness.  Well...great news!  I found a recipe that is the goodness from our childhood...it's pure sugar but oh so good!

Peanut Butter Crunch

1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Peanut Butter, creamy
8 Cups Corn Flakes Cereal

In a heavy sauce pan, combine the sugar, corn syrup and peanut butter.  Heat until sugar is completely melted, bringing to a simmer.  Remove from heat and add the cereal.  Combine well and pour into casserole dish.  Press the mixture down lightly to even it.  Let cool and cut into squares.


What can be better than peanut butter? A little chocolate... Just add a drizzle of melted chocolate, milk or dark...you choose.  Also, the 8 C of corn flakes is just a suggestion.  If you like a drier bar add a little more or if you like even more indulgence...add less!  Enjoy!

Cheesy Green Chili Egg Casserole

Ever had one of those days?  You know, the kind of day when you forget to take meat out of the freezer, you've run around and suddenly it's 5:00 and someone asks, "...what's for dinner"?  This is one of my 'go to' recipes for just that kind of day! 

Cheesy Green Chili Egg Casserole

6 eggs, beaten
1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup cottage cheese, small curd
2 cups shredded cheddar cheese
1/2 stick butter, melted
1 4 oz. can green chilies, chopped

Mix everything together and pour into an 8 inch square pan.  Bake at 350 degrees for 40 to 45 min. 

The above recipe is just the start of a great, anytime dish.  But take this beginning and build your own amazing casserole.  I've added leftover steak, rotisserie chicken, breakfast sausage, link sausage, leftover vegetables...you name it, it just makes it better!  I've also been know to change the cheese.  Swiss works good or try Monterrey Jack.  You can also bake in a smaller casserole dish for thicker servings or a larger for a thinner slice.  Just watch your time, adjusting up or down.  Less time for a larger dish and more time for a smaller one. 

So, the next time you forget about dinner...try this out.  You won't be sorry!  The cottage cheese works so well with eggs,  I started adding them to my scrambled eggs to make them extra fluffy...try it out.



Peach Jam

This summer we had the most amazing crop of peaches...well if you call a crop one tree.  While we enjoy the peaches fresh, I always put a good supply in the freezer as well as some beautiful jars of homemade jam so we can enjoy them all year!

Peach Jam

4 cups fresh peaches, peeled and chopped
2 Tbsp. fresh lemon juice
4 1/2 Tbsp. fruit pectin
4 1/2 cups sugar









Prepare jars for canning.  Combine the peaches and lemon juice in a large, heavy saucepan.  Slowly add the pectin and bring to a boil.  Add the sugar and bring to a boil, stirring constantly.  Continue to boil for 2 minutes and remove from heat.  Skim the foam and discard.  Ladle the jam into your jars and can according to manufacturer's instructions. 



My mother-in-law makes the most fabulous dewberry jelly without the use of pectin.  I tried her recipe and came out with syrup one time, and a paper weight the next.  So while some don't necessarily endorse the use of pectin....what can I say.