Prosciutto Chicken

It's been a long time since I posted a good recipe, and it just so happens, the other day a a coworker of mine gave me an award winning one.  I'd just like to stop right here in mid-thought and ask while it's at the fore front of my brain, where in the world are all the good recipe posts from all of the other girls in the family.  Am I the only one who cooks? Come on girls,  S-H-A-R-E!!!

This recipe is for Prosciutto Chicken. When my friend was telling me about it, I was wondering what in the heck "prosciutto" is? Listen, I was raised on a farm, I can tell you everything you want to know about hamburger and how to cook it every night, prosciutto is not made of beef or I would have been eating it on Sundays when I was a kid.



I decided to do a little reading and for those of you who are as lacking in knowledge as I, prosciutto means ham in Italian. It's made by salting and pressing the ham for about two months. After all the blood has been drained and pressed out, it's rinsed well and left in a cool dry place to age. This process can take up to 3 years depending on the patience and quality of the producer. This will explain why you are going to pay far more for this thin slice of pork than that plain old bacon you bought last week, but when you taste it, you won't be sorry and everyone will think you are an amazing cook.



Before you read any further though there is a spice you simply have to run out and buy! I'd tell you where I bought mine, but for the life of me, I can't remember. I'm just so happy though in some moment of sheer genius I was enlightened and made the purchase. This spice is a winner!



Blazin Blends has created the ultimate spice to go on fish or chicken. I never cook without. It gives chicken the best flavor ever. You'll want some for this recipe! You will want some for any chicken recipe!

Now for the Instruction:

Take a 9/13 pan and drizzle a little extra virgin olive oil back and forth in the bottom of the pan and make sure it's fairly well coated. 

Now heap the spinach up high. Layer the baby spinach in the pan until it nearly fills it to the top. I used a little Chard on top of my spinach just because I had some and needed to use it up. But the baby spinach is what the recipe calls for. The spinach shrinks horribly when it's cooked so there is no such thing as too much spinach ---the more the better. Season it with a little Italian seasoning and salt and pepper as you layer. I also snuck in a little lemon juice. Ok, so I love lemon!

Now take about six or so Chicken breasts and pound them out flat. Place these on top of the spinach. I season the chicken with salt and pepper and my Blazin Blends spice. Yum! 

Now for the Prosciutto. This ingredient can be difficult to find at the store, so make sure you shop ahead for the day you are going to make this divine recipe. After searching at Lee's Market and not finding any, I went over to Smith's and got the last package. Lucky me! The Prosciutto is very fine and delicate. Carefully separate each thin piece and cover the chicken with it. 

Now for the Provolone cheese. Mozzarella tastes good on the recipe as well. I chose the Provolone. Layer it so that it covers the chicken generously.

Last but not least are the tomatoes. I personally think the tomatoes are what makes this recipe so delicious. Even family members who don't necessarily care for tomatoes loved them in this dish! Slice them thin and layer them on top of the cheese.

Now for the finishing touch. Take your olive oil and drizzle it back and forth all along the top of the tomatoes. Now season the entire dish again with salt and pepper, the blazin blends, and the recipe calls for Thyme but I used Italian seasoning and it was perfect. Be generous. 

Bake uncovered at 350 until chicken is well done, about 45 min or so. Serve with a nice brown rice or a yummy pasta covered with marinara, then prepare yourself for the rave reviews!

Everyone loved this recipe. 

I loved it because it looks elaborate, 

but was a piece of cake to make! 

That's my kind of recipe!

Des and Goose said it Rocked!

 And just to let you know, I highly doubt you are going to have left overs!

Cheese & Broccoli Soup

It's a standard recipe right?

Matters not!

Who doesn't love a new recipe for Cheese and Broccoli soup?

I love soup, especially in the fall!

I love it in the spring, winter, and summer too!

What I really love is that no matter what time of year, it's simple to make!

Whip this up in a half hour!

Ingredients
1/2 c. butter
1/2 c. of each and any chopped vegetables of your choice 
(ie. potatoes, celery, green peppers, carrots, brocoli)
1/2 c. finely chopped onion
2 c. water
1 T. granulated chicken bouillon or 2 chicken bouillon cubes
---
1/2 c. butter
3/4 c. flour
4 c. milk
2 c. sharp cheddar cheese - Tillamook is my favorite!
Heat butter in pan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and bouillion; bring to a boil and simmer 10 minutes. Heat remaining butter in a 2 quart pan. Stir in flour and cook until bubbly. Remove from heat. With a wire wisk gradually stir in milk until well blended. Cook over medium heat, stirring often until thickened. Do not boil. Stir in cheese until fully blended. Stir cheese mixture into vegetables and heat. Serve immediately. Serves about 8 to 10 people.  

The Secret To Making Incredible Pie Crust

Baked Potato Pizza

It's a pizza twist on an average baked potato. Average and Potato in the same sentence? I don't think so! I believe the greatest form of food God ever made is a potato! Potatoes in any form are simply divine by nature. I'd lose ten pounds this week if I just stopped eating Potato Chips! I'd lose another ten if I cut out fries. You can cook a potato any way you like and it will be the first choice on my plate! I love potatoes!
So here ya go. Enjoy this easy "I've Got A Million Things To Do/Don't Have Time To Cook" recipe!

Baked Potato Pizza

Ingredients:

• 9 Rhodes™Dinner rolls, thawed to room temperature
• 1 medium baking potato, baked and cooled
• 1/3 cup sour cream
• 1 tablespoon ranch dressing
• 1 1/4 cups grated cheddar cheese, divided
• 6 slices bacon, cooked and broken into pieces
• 1-2 cups fresh broccoli, steamed until tender
• 2-3 tablespoons chopped green onion
• salt & pepper, to taste

Instructions:
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x13-inch oblong shape. Place on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and pre bake at 350 F 10-15 minutes. Remove from oven to cool. Peel potato and cut into 1/2-inch cubes. Combine sour cream and ranch dressing and spread over cooled crust. Sprinkle with 1/2 cup cheese. Top with potato, bacon, broccoli, green onion and remaining cheese. Salt & pepper to taste. Bake an additional 10-15 minutes or until cheese is nicely melted.

Bake Time: 30 min

Skill: Intermediate
Prep Time: 45
Bake Time: 30
Servings: 8

Fresh Peach Cheesecake

I LOVE this recipe and always make it this time of year when the peaches are in season. I meant to make it up at the cabin over Conference weekend but left one of the key ingredients sitting home on my washing machine-still in the grocery sack!!! The peach jello! I was so bumbed! Missy and Gage tried to get me to make it with a different kind of jello, but I couldn't bring myself to do it.
So, I didn't get to make it at the cabin and brought all the ingredients home and made it on Monday night instead. My mom offered to make dinner if I brought the Peach Cheesecake! I gladly accepted the offer and we enjoyed Broccoli and Cheese soup with french bread and then cut into the cheesecake. It was a huge hit!
I cut my grandma a piece and when I put it on the plate my mom said, "Oh, she'll never eat all that. Grandma eats like a bird."
"Well, she can eat half and save the rest for tomorrow." I replied.
We got in the car and took her a piece. She sat down and gobbled the whole piece right up.
"Why don't you bring me a bigger piece next time." she said.
My mom and I just laughed. I guess we were wrong. She ate that piece of cheesecake so fast and then wanted more!
So, when the peaches come on each fall, get out this recipe and give your taste buds a party :)

This recipe should be called "Disappearing Peach Cheese Cake!"

Fresh Peach Cheesecake

Crust:
2 1/2cups crushed graham crackers
1 cube butter
6 Tbsp. powdered sugar
Mix together and set aside 1/4 cup.
Press the remaining mixture into 9x13 pan

Filling:
2 cups water
2 Tbsp. cornstarch
1 cup sugar
3oz. (small box) peach jello
4 cups sliced peaches
Mix water, cornstarch and sugar in pan. Heat to a slow boil then remove from heat and add jello. Let cool and then add peaches. Pour over crust and then chill in fridge.

Topping:
8oz. softened cream cheese
3Tbsp. milk
1 cup powdered sugar
2 cups cool whip
Mix cream cheese, milk, powdered sugar and then add cool whip. Put on top of chilled peach mixture and then sprinkle with the remaining 1/4 cup of topping.
YUMMY!!!