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Roasted Chicken Tenderloins with Bacon and Cheese
 One Pan Roasted Chicken Tenderloins with Bacon and Cheese This dinner is so simple and easy to prepare and it takes only one pan! The chicken tenderloins are topped with cheddar cheese slices and wrapped with bacon. Cut up some potatoes and a onion and scatter them around the chicken. Spray the potatoes lightly with cooking spray, then add salt and pepper. Then bake for 25 minutes. I just love how easy this dinner was to prepare. It only took about 10 minutes. I served it with a tossed salad. Roasted Chicken Tenderloins with Bacon and Cheese Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chicken, One pan dinner Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 2 1 package chicken tenderloins 4 slices bacon 2 slices cheddar cheese 3-4 potatoes 1 small onion salt and pepper cooking spray 1 package chicken tenderloins 4 slices bacon 2 slices cheddar cheese 3-4 potatoes 1 small onion salt and pepper cooking spray Salt and pepper the tenderloins. Cut the cheese slices in half. Lay a half slice on the tenderloin and wrap it with the bacon slice. Place on a greased cookie sheet. (I lined mine with foil for easy cleanup. Peel the potatoes and cut into a small dice. Place them around the chicken tenderloins. Dice up a small onion and scatter over the potatoes. Spray the potatoes lightly with cooking spray. Add salt and pepper. Bake at 400 degrees for 25 minutes. Salt and pepper the tenderloins. Cut the cheese slices in half. Lay a half slice on the tenderloin and wrap it with the bacon slice. Place on a greased cookie sheet. (I lined mine with foil for easy cleanup. Peel the potatoes and cut into a small dice. Place them around the chicken tenderloins. Dice up a small onion and scatter over the potatoes. Spray the potatoes lightly with cooking spray. Add salt and pepper. Bake at 400 degrees for 25 minutes. Maybe you’d like to try our recipe for? Almost Chick Fil A Chicken Baked Cheez It Chicken Rosemary Chicken with Mushrooms and Caramelized Onions Pin It!
Chicken Archives - Page 2 of 4 - Recipes Food and Cooking
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Chicken Archives - Page 4 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Chicken Archives - Page 3 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Boston Butt Pork Roast on a Kamado Grill
Boston Butt Pork Roast is seasoned with bbq seasoning and cooked on a Kamado grill. Best roast ever! I took the plunge the other day and bought a Kamodo Grill over the weekend. I have cooked on it twice now, the first time just hamburgers to break it in and this delicious Boston Butt Pork Roast. I am surprised how easy it was to cook on. I expected to have all kind of issues keeping it at temperature doing the Boston butt roast but I did not. It did cook a little hotter than I would liked a couple of times but for the most part I was able to keep it between 200 – 275 degrees most of the day. Here the roast is all seasoned and ready to go on the grill. It is best to be seasoned in the refrigerator at least 12 hours in advance to get the best flavors out of the seasoning. I opened the grill to get this picture about half way thru the cooking. I also wanted to see how it and the charcoal were doing. Every time I opened it I thought of a statement I read somewhere “if you’re looking, you’re not cooking” so I quickly would close it. You should always use hardwood charcoal in your Kamado grill. You also should always use an electric starter or starters specifically for a Kamado grill. Anything will chemicals in it should NOT be used. Here is one of the roasts right off of the grill. Doesn’t it look delicious? I used Hickory Wood chips added with the charcoal to do this roast. I used about 4 cups of chips that had been soaked overnight in water. This will slow down the burn rate on the chips so that you get the smoke benefits even longer. The smoking is what helps to develop that nice pink ring on the meat. Boston Butt Pork Roast on a Kamado Grill Author: Mary Ellen Prep time: 10 mins Cook time: 10 hours Total time: 10 hours 10 mins Serves: Serves 12 boston butt pork roast 1/2 cup bbq seasoning - I used Penzey's BBQ of the Americas salt and pepper boston butt pork roast 1/2 cup bbq seasoning - I used Penzey's BBQ of the Americas salt and pepper The night before cover your roast with the seasonings. Cover and put in the refrigerator. Start your Kamado grill using the manufactures instructions. On mine I set the vents to one. 30 minutes after you get it started add the roast and put lid down. Watch your temp throughout the day and resist the urge to open the grill. I kept mine between 200 and 275 all day. I cooked mine for 10 hours and the center was not pullable so I should of done it another hour. It was still delicious! The night before cover your roast with the seasonings. Cover and put in the refrigerator. Start your Kamado grill using the manufactures instructions. On mine I set the vents to one. 30 minutes after you get it started add the roast and put lid down. Watch your temp throughout the day and resist the urge to open the grill. I kept mine between 200 and 275 all day. I cooked mine for 10 hours and the center was not pullable so I should of done it another hour. It was still delicious!
Fried Sweet Corn
This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine. Fried Sweet Corn Delicious sweet corn was on the menu here for Sunday dinner. The corn is so good that I am finding in the store right now. Our corn that is showing up in the stores right now is Florida grown which is just now coming into season here. I stopped by a farm store today and found a new variety I hadn’t seen before called Candy Corn, boy is it sweet. If you get a chance to buy some you won’t be disappointed. Have you ever been to the Fresh From Florida website? I love using it for finding fresh seasonal recipes using our Florida produce. They have so many amazing recipes there! They feature ones as the seasons change. Right now our corn and blueberries are in season. Be sure to look for the Fresh From Florida logo in the stores and restaurants. When you see their logo you know you are buying the freshest produce or seafood available. When buying fresh sweet corn look for ears that are plump and full. There really is no need to peek inside. The tassels at the top should be brown and sticky to the touch. You should cook the corn the same day you purchase it. Sweet corn quickly will convert the sugars in the corn to starches quickly. Storing the corn in the refrigerator will slow down the sugars converting to starches. If the corn has been sitting out in the sun this process happens much quicker. You want the husks to be a pretty green color. The end of the corn where it has been picked should not have turned brown yet. If it has the corn is at least several days old. I really love preparing my corn this way. It stays super crisp and is so tender. Fried Sweet Corn Author: Mary Ellen Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: Serves 6 8 ears sweet corn 3 tablespoons diced red pepper 1 tablespoon fresh parsley 2 tablespoons butter 1/3 cup heavy cream salt 8 ears sweet corn 3 tablespoons diced red pepper 1 tablespoon fresh parsley 2 tablespoons butter 1/3 cup heavy cream salt Husk the corn and remove the silks. With a sharp knife cut the kernels from the ear of corn. Dice the red peppers. Chop the parsley. Add the butter to a large saute pan. Add the corn and red pepper. Stir for several minutes. Add the cream and cook for 3 minutes over high heat. Stir in the parsley. Season with the salt. Husk the corn and remove the silks. With a sharp knife cut the kernels from the ear of corn. Dice the red peppers. Chop the parsley. Add the butter to a large saute pan. Add the corn and red pepper. Stir for several minutes. Add the cream and cook for 3 minutes over high heat. Stir in the parsley. Season with the salt. Be sure to follow or like “Fresh From Florida” on social media Facebook, Instagram and Twitter to receive weekly recipes that feature Florida produce, while the products are in season. Pin It! See some of my other Fresh From Florida recipes. Chicken Cacciatori with Bell Peppers Chicken Maque Choux (this was so good!) Strawberry Cheesecake Crepes Blueberry Cream Pie
Spaghetti Pie
 Spaghetti Pie This is a quick and easy version of my spaghetti pie. This is a perfect dish for a potluck and can be made ahead of time. I used buccatini which is one of my favorite pastas to use in a dish like this one. It is like a thick spaghetti noodle but it is hollow in the center. The buccatini is layered in the pan with the sauce. It is then topped with mushroom soup before adding a thick layer of cheese. I had my doubts about this step but was pleasantly surprised at what a wonderful addition it was. It added a super creamy layer of goodness that really complimented the pasta. Bake at 350 degrees for 45 minutes. Spaghetti Pie Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins Serves: Serves 4 1 lb. ground beef 1 cup diced onion 2 - 3 cloves minced garlic 1/2 cup diced mini sweet peppers 1 can tomato sauce 2 teaspoons basil 1/2 teaspoon oregano 1 cup water - divided use 3/4 lb. buccatini noodles or spaghetti noodles 1 can mushroom soup 2 cups shredded cheese- I used half mozzarella and sharp cheddar 1 lb. ground beef 1 cup diced onion 2 - 3 cloves minced garlic 1/2 cup diced mini sweet peppers 1 can tomato sauce 2 teaspoons basil 1/2 teaspoon oregano 1 cup water - divided use 3/4 lb. buccatini noodles or spaghetti noodles 1 can mushroom soup 2 cups shredded cheese- I used half mozzarella and sharp cheddar Brown the ground beef. Drain off any excess grease. Add the onions, garlic and saute them until translucent. Stir in the sweet peppers. Add the tomato sauce, basil, oregano and 1/2 cup of the water. Cook for 20 minutes. Cook the buccatini until almost tender. It will finish cooking when the dish is baked. Drain. Add 1 cup of the sauce to the noodles. Add half the noodles to a greased 9 x 9 dish. Top with half of the remaining sauce. Top with remaining noodles. Add the remaining sauce. Mix the mushroom soup to a bowl. Stir in remaining half cup water. Spread on top of the pasta mixture in the pan. Bake for 45 minutes at 350 degrees or until cheese is browned and pasta is bubbly. Top with cheeses. Bake for 45 minutes. Brown the ground beef. Drain off any excess grease. Add the onions, garlic and saute them until translucent. Stir in the sweet peppers. Add the tomato sauce, basil, oregano and 1/2 cup of the water. Cook for 20 minutes. Cook the buccatini until almost tender. It will finish cooking when the dish is baked. Drain. Add 1 cup of the sauce to the noodles. Add half the noodles to a greased 9 x 9 dish. Top with half of the remaining sauce. Top with remaining noodles. Add the remaining sauce. Mix the mushroom soup to a bowl. Stir in remaining half cup water. Spread on top of the pasta mixture in the pan. Bake for 45 minutes at 350 degrees or until cheese is browned and pasta is bubbly. Top with cheeses. Bake for 45 minutes. Maybe you’d like to try our recipe for? Beef Stroganoff Casserole Tater Tot Casserole Beef Tenderloin Tips with Brown Rice and Asparagus Pin the Spaghetti Pie Recipe!
Beef Short Ribs
 Beef Short Ribs I got some boneless beef short ribs yesterday at the store and cooked them today with celery, onions, rainbow carrots and baby potatoes. They were so good. They took just over 2 hours to get fall apart tender. I don’t think they could of been better and I love this simple recipe. Sometimes simple is just best as far as I am concerned. We never had short ribs growing up so until I was out on my own I don’t remember ever having them. I think they are best with a long slow cooking method. I am going to be trying them on the grill soon. I can’t wait. I’d of done it today but it was raining so cooked this way they are pure comfort food. Beef Short Ribs Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: Serves 2 - 3 1 lb. beef boneless short ribs 1 tablespoon oil 4 - 6 carrots - I used rainbow carrots 1 small onion 12 baby potatoes 2 stalks celery 1 tablespoon beef base - I use Minor's. 1 cup water salt and pepper 2 tablespoons flour mixed with 1 cup of water 1 lb. beef boneless short ribs 1 tablespoon oil 4 - 6 carrots - I used rainbow carrots 1 small onion 12 baby potatoes 2 stalks celery 1 tablespoon beef base - I use Minor's. 1 cup water salt and pepper 2 tablespoons flour mixed with 1 cup of water Heat the oil in a dutch oven or roasting pan. Salt and pepper the short ribs. Add to the hot oil and quickly brown the short ribs. Slice the carrots into 1 1/2 inch pieces. Chop the onions into a medium dice. Chop the celery into 1/2 inch pieces. Add to the pan with the water and beef base. Cover and cook for 1 hour. Add the potatoes. Bake for 2 hours at 300 degrees or until tender. Remove everything to a serving plate. Add the flour and water to the broth to make the gravy. It might not need all of the slurry. Taste the gravy and adjust seasonings if needed. Heat the oil in a dutch oven or roasting pan. Salt and pepper the short ribs. Add to the hot oil and quickly brown the short ribs. Slice the carrots into 1 1/2 inch pieces. Chop the onions into a medium dice. Chop the celery into 1/2 inch pieces. Add to the pan with the water and beef base. Cover and cook for 1 hour. Add the potatoes. Bake for 2 hours at 300 degrees or until tender. Remove everything to a serving plate. Add the flour and water to the broth to make the gravy. It might not need all of the slurry. Taste the gravy and adjust seasonings if needed. Maybe you’d like to try our recipe for? Beef Osso Buco Beef Tenderloin Tips with Brown Rice and Asparagus Beef Stroganoff Casserole Pin It!
Salmon Kebabs
 Salmon Kebabs I made these Salmon Kebabs last weekend and they are delicious. I brushed a light lemon garlic marinade on them just before they finished cooking. You’ll see here I used 2 skewers for each kebab. This helps to keep the salmon from turning on the skewers as they cook. Be sure to soak the skewers at least 20 minutes before grilling. Salmon Kebabs Author: Mary Ellen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins 1 lb. salmon filet 2 lemons Marinade 5 tablespoons oil 2 crushed garlic cloves juice and zest of a lemon salt and pepper 3 tablespoons fresh chopped parsley 2 tablespoons diced onion 1 lb. salmon filet 2 lemons Marinade 5 tablespoons oil 2 crushed garlic cloves juice and zest of a lemon salt and pepper 3 tablespoons fresh chopped parsley 2 tablespoons diced onion Soak 8 eight inch skewers in water for at least 20 minutes. Cut salmon into large pieces. Slice the lemons into thin slices. Thread the salmon and lemon slices on 2 of the skewers. Season with salt and pepper. Heat grill to high. Lightly oil the grill grate. Cook the salmon for about 5 minutes on each side. Brush the marinade over the skewers as it cooks. Soak 8 eight inch skewers in water for at least 20 minutes. Cut salmon into large pieces. Slice the lemons into thin slices. Thread the salmon and lemon slices on 2 of the skewers. Season with salt and pepper. Heat grill to high. Lightly oil the grill grate. Cook the salmon for about 5 minutes on each side. Brush the marinade over the skewers as it cooks. Maybe you’d like to try? Buffalo Cauliflower and Hot Wings Sweet Curry Chicken Kabobs Cod with Zucchini Noodles, Tomatoes and Basil Pin It!
Sweet Curry Chicken Kabobs
 Sweet Curry Chicken Kabobs This is such a great way to change it up on the grill with chicken kabobs. I make these a couple of times a month. I love sweet curry on chicken and I think you will too if you’ve never tried it. You can add vegetables if you want, onion and peppers work really well this and have the same cooking time as the chicken. If you want to do more vegetables than just those with the skewers I would do them separately because the cooking time might not be the same. Sweet Curry Chicken Kabobs Author: Mary Ellen Recipe type: Chicken, dinner, barbecue, grill Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 6 - 8 skewers 1 lb. chicken breasts cut into pieces sweet curry salt pepper 1 lb. chicken breasts cut into pieces sweet curry salt pepper Cut the chicken into chunks. Cover with the sweet curry. Add salt and pepper. Let marinate in the curry for at least 30 minutes. Thread onto skewers that have been soaked in water. Grill over medium high heat for about 10 minutes, turning several times. Cut the chicken into chunks. Cover with the sweet curry. Add salt and pepper. Let marinate in the curry for at least 30 minutes. Thread onto skewers that have been soaked in water. Grill over medium high heat for about 10 minutes, turning several times. The amount of skewers you get will depend on the length of the skewer you use. I used 6 inch skewers for these. Maybe you’d like to try our recipe for? Beef Kabobs Cod with Zucchini Noodles, Tomatoes and Basil Burrito Rice Bowl Pin It!
Grilled Chicken with Brie and Bacon #WeekdaySupper
 Grilled Chicken with Brie and Bacon Happy Memorial Day everyone! Everyone I know today is going to be out grilling and enjoying time with their families as we honor the veterans in our lives for their service in the military. How about making this Grilled Chicken with Brie and Bacon which is a 30 Minute Dinner recipe? Weekday Supper is all about recipes that can be made in 30 minutes or less. This month was all about recipes on the grill or eating outside with families and friends. I love it when we can make delicious dinners and not spend all day in the kitchen, don’t you? This chicken breast is stuffed with brie, wrapped in bacon and topped with a little more brie. I love it on the grill but it can also be made in the oven. It is the perfect dinner to sit outside and enjoy the wonderful weather we are having. I served it with steamed green beans and heritage tomatoes with olive oil and sea salt. Grilled Chicken with Brie and Bacon Author: Mary Ellen Recipe type: Chicken, dinner Cook time: 15 mins Total time: 15 mins Serves: 4 Servings 4 boneless and skinless chicken breasts 8 oz. brie 6 - 8 slices bacon Everyday Seasoning - Trader Joe's salt and pepper 4 boneless and skinless chicken breasts 8 oz. brie 6 - 8 slices bacon Everyday Seasoning - Trader Joe's salt and pepper Cut a pocket in the chicken for the brie. Set aside. Remove the rind from the brie. Cut the brie into 1/2 inch x 3 inch pieces. Stuff the cheese into the chicken. Salt and pepper the chicken. Wrap the bacon around the chicken. Secure with toothpicks. Sprinkle the Everyday Seasoning over the chicken and bacon. Place over medium heat on the grill. Cook on 1 side for about 6 minutes. Flip and cook the other side. Put a slice of brie over the top of the chicken. Cook until the chicken is done and no longer pink in the center. Cut a pocket in the chicken for the brie. Set aside. Remove the rind from the brie. Cut the brie into 1/2 inch x 3 inch pieces. Stuff the cheese into the chicken. Salt and pepper the chicken. Wrap the bacon around the chicken. Secure with toothpicks. Sprinkle the Everyday Seasoning over the chicken and bacon. Place over medium heat on the grill. Cook on 1 side for about 6 minutes. Flip and cook the other side. Put a slice of brie over the top of the chicken. Cook until the chicken is done and no longer pink in the center. Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine! Monday – Grilled Chicken with Brie and Bacon by Recipes Food and Cooking Tuesday – Cuban Quinoa Bowl with Grilled Sweet Potato and Plantain and Avocado-Mango Salsa by Caroline’s Cooking Wednesday – Hawaiian Pizza Quesadillas by The Dinner-Mom Thursday – Taco Burgers by Cookin’ Mimi Friday – BBQ Chicken and Veggies Packets by Our Good Life Here are some of the other dishes I have made for Weekday Supper. Asian Peanut Noodles with Chicken Pierogies with Kielbasa and Cabbage Greek Shrimp and Spinach Pasta Pin It!