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Porter House Stuffed Chicken Breasts
Let me set the scene. It’s Valentine’s Day 2005 and I am hard at work turning our apartment into a restaurant before my Sweetie comes home from work. From the decor, to the lighting, to the music, the printed menus and made from scratch dinner I thought I had it going on. I was ALL IN & loving every minute of it. The night was magical, memorable and one for the record books. But who knew that the main course “Chicken Parmesan” would become a Porter House Original & Fave. 8 years later we are still in love with the original recipe but when we want to take it to the next level this Stuffed Chicken Breast recipe is our go to. It’s like having Chicken Parm and Stuffed Chicken Breasts all rolled up into one. Try it today! You’ll be so glad that you did.
Ingredients
- 4 boneless skinless chicken breast, pounded thin
- 1/2 cup Italian breadcrumbs
- 1 cup parmesan cheese, divided
- 2 large eggs, divided and beaten
- 1 clove garlic, minced
- 1 (4 ounce) jar of sliced mushrooms, drained
- 1 (4 ounce) jar of marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded fresh mozzarella cheese, divided
- 1 (16 ounce) jar spaghetti sauce
- salt, pepper, onion powder, garlic powder to taste
Instructions
- Preheat oven to 425 degrees F
- In a medium bowl mix the 1/2 cup of breadcrumbs together with 1/3 cup of parmesan cheese, set aside. Beat one egg in a small bowl, set aside.
- In another medium bowl, combine the ricotta, spinach, artichokes, garlic, one beaten egg, 1/3 cup of parmesan cheese and 1/2 cup of mozzarella cheese. Mix well and set aside.
- Season chicken breasts with salt, pepper, onion powder and garlic powder to taste. Lay each chicken breast on a cutting board and spread with 1/4 of the ricotta mixture; Roll each chicken breast up and secure with toothpicks. Now dip the cutlets in the egg and then in the breadcrumb mixture. Place each breast seam side down in a lightly greased 9X13 baking dish. Bake in oven for about 25 minutes.
- Remove baking dish from oven and pour the spaghetti sauce over the chicken breasts. Top with the sliced mushrooms and remaining mozzarella and parmesan cheese.
- Bake for another 5 minutes or until the cheese is melted. Serve & Enjoy!
Simple Cream Cheese Danish
When I was a little girl we would periodically make these trips down home. Down home to Marion, AL to visit my Great-Grandma Annie Lou and Great-Grandpa Bose. Even though these trips were only a 2 1/2 hour drive one way; we would always stop in Historic Selma, AL for breakfast. And without fell I would always order a Ham & Cheese Omelet w/ Hash Browns, Cheese Danish and Orange Juice. It was something so simple but sooooo good. So when I came across this recipe I was like, “WOW! All this time I could have been making this delicacy at home.” It’s so easy peasy you wont even break a sweat. And that’s a Good Thing!
Recipe and Photo is courtesy of Food Lush
Ingredients
- 2 cans of crescent rolls
- 1 8oz package of cream cheese, softened
- 1/2 cup white sugar
- 1 tsp lemon juice
- 3/4 tsp vanilla
- 1 tsp sour cream
- Optional: pie filling or fruit preserves of your choice
for icing:
- 1 cup confectioner’s sugar
- 1 tbsp milk
- 1 tbsp softened butter
Instructions
- Preheat the oven to 350 degrees F.
- Open the crescent rolls carefully to avoid unrolling or tearing the dough. You’ll need to leave it in it’s cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
- In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 – 20 minutes.
- While the danishes are baking, make the icing to drizzle over the tops. Mix together the confectioner’s sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
- Take the danishes out of the oven and allow them to cool for 10-15 minutes before icing.
Southern Fried Okra
Fried Okra! Oh where, oh where do I begin? This born & breed southern comfort dish dates back well before I was even born. And In My Family We Love Ourselves Some Fried Okra. But who wouldn’t love this Southern delicacy? Well to be totally honest I don’t to much care for okra unless it’s FRIED! Yep, that’s the only way I’ll eat it. Fried and seasoned to perfection. I can just taste it now. Yummy, Yummy, Yummy!
Ingredients
- 6 cups oil, for frying
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 2 pounds frozen or fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- hot sauce
- salt, pepper, garlic powder, onion powder; to taste
Instructions
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
- In a medium bowl, combine cornmeal, flour and seasonings. Set aside.
- In another bowl mix buttermilk and a couple dashes of hot sauce. Set aside.
- Dip okra in buttermilk mixture and then dredge in cornmeal-flour mixture to coat well.
- Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches. They are prone to stick together.)
- Remove from oil, drain on paper towels. Lightly season with salt, pepper, garlic powder and garlic powder. Serve immediately.
Cheesy Hashbrown Casserole
Potatoes. Potatoes. Potatoes. I’ll have them anyway I can get them. Yes! I love them just that much. Only problem is they love me just that much too. A straight killer to the hips and thighs. But what can I say, “Country Cookin’ Makes Ya Good Lookin'”. Yes Ma’am! So my question to you is: Are you looking for something downright sinful? Something comforting? Something that make you close your eyes and picture home? Well look no further cause this is it. Perfect for any breakfast, brunch, lunch or dinner table.
Psssst, Did I mention that it rivals the well known version @ Cracker Barrel. Well that’s what I heard but hey you haven’t heard that from me. LOL 🙂
Recipe & Photo is courtesy of Mama’s Southern Cooking
Ingredients
- 1 bag (2 pounds) frozen hash browns, thawed
- 1 can cream of chicken & mushroom soup
- 1/4 cup finely chopped onion
- 1/4 cup butter, melted
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon pepper
- 3 cups of shredded Colby Jack Cheese
Instructions
- Preheat oven to 350 degrees F
- In a large bowl, combine the cream of chicken & mushroom soup, diced onions, melted butter, sour cream, milk, salt, pepper, onion powder, garlic powder and 2 cups of the shredded cheese. Mix well.
- Add the shredded cheese to the mixture. Mix well.
- Add the thawed hash browns to the mixture. Mix well.
- Pour into the prepared 9 x 13 inch baking dish.
- Sprinkle with the remaining 1 cup of shredded cheese.
- Bake uncovered for an 1 hour or until hot and bubbly and it begins to brown on top.
- Allow to sit for about 10 minutes before serving & Enjoy!
CHEF’S TIP: This cheesy hash brown casserole is a great recipe for you to BYOC (Be Your Own Chef). You can add bacon, ham or even hot dogs. Use different types of cheeses or even add some vegetables. Be creative and have fun with it!
Lemonade Icebox Pie
This recipe is easy as pie. No Really! It’s just that simple. 6 ingredients & no fuss. Now hard can that be? So get yo’ appetite ready. It’s time to tickle those taste buds. Cause the warm weather is here to stay! #HelloLover
Recipe & Photo Courtesy of Taste Of Home
Ingredients
- 1 package (8 ounces) Philadelphia® Cream Cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup thawed lemonade concentrate
- 1 carton (8 ounces) frozen whipped topping, thawed
- Yellow food coloring, optional
- 1 graham cracker crust (9 inches)
- lemon slices, for garnish
Instructions
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate.
- Fold in whipped topping and food coloring if desired.
- Pour into crust. Cover and refrigerate until set.
Peanut Butter Oreo Icebox cake
If I’ve said it once. I’ve said it a thousand times … “I LOVE PEANUT BUTTER & CHOCOLATE.” As always I’m strolling social media and what appears on my computer screen? This dessert right chere! Yes I typed Right Chere, LOL. Anywho, It was like the earth had stop moving and the angelic chorus had started singing when my eyes locked in on this beauty. This is most definitely a must try in the Porter House. So now that I have peaked your interest & tantalized the tastebuds, head on over to Spend With Pennies to get the complete ingredient list & instructions on how to make this delectable dessert. You’ll #ThankMeLater. ENJOY!
Recipe & Photo is courtesy of Spend With Pennies Facebook Page
Porter House Cocktail Meatballs
Are you ready for some Football??? A Super Bowl Party??? I know I am. And this recipe would be the perfect star attraction. Sweet, Tangy and Down Right Tasty. The beauty of this dish is the sauce keeps getting better and better with time. So go ahead and get those napkins ready. It’s time for some #SaucyGoodness.
Ingredients
for the meatballs:
- 2 lb. ground beef, lean
- 1 env. dry onion soup mix
- 2 eggs
- 1/2 c. dry bread or cracker crumbs
- dash of salt, pepper, onion powder and garlic powder
for the sauce:
- 1 (12 oz.) bottle chili sauce
- 3/4 cup vinegar
- 1 tbsp. dijon mustard
- 1/2 c. brown sugar
- 1/2 c. grape jelly
- 1/2 c. beer
- 2 tbsp. Worcestershire sauce
- 2 to 3 tbsp. lemon juice
- 1 tbsp. minced onions
- 1 tbsp. minced garlic
Instructions
- For the meatballs: Preheat oven to 375 degrees. Mix all ingredients together. Shape into balls (bite size). Place on cookie sheet (ungreased) and bake for 20 minutes.
- For the sauce: Mix all ingredients together in a saucepan. Bring mixture to boil, stirring continuously. Once boiling, simmer on low for 20 minutes, stirring occasionally; if mixture becomes too thick just add water.
- Once the meatballs are fully cooked place them in a crock pot and pour the sauce over them. Place a cup of toothpicks next to the crock pot and you are ready to entertain.
Nutty Bacon Cheese Ball
Let me just start off by saying WE LOVE CHEESE. I mean if we could have it on everything we would. Cheddar, Swiss, Gouda, Gruyere, Provolone, Mozzarella, Just Cheese, Cheese, Cheese! And if you are anything like us you would loathe this recipe. It’s super packed with cheese, bacon, nuts and herbs. YUM! It’s so good and easy to make & just in time to be a feature at your Super Bowl party. Whip it up today & watch the crowd go wild. Behold The Power Of Cheese!
Ingredients
- 1 package (8 ounces) cream cheese , softened
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup (1 ounce) blue cheese , crumbled
- 1/4 cup finely minced green onions (white part only)
- 1 jar diced pimento , drained
- 3/4 cup pecans , divided (Of course, any nut will do!)
- 10 slices bacon , cooked, drained, finely crumbled and divided
- Salt and pepper
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
Instructions
- Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
- Refrigerate (or freeze) at least 2 hours.
- Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.
Taco Crescent Pie
We love Mexican inspired food in the Porter House. Well we love all food but Mexican is high on the list as one of our faves. Especially Taco Salad. I remember one time my sister had called and in our conversation she asked, “What did we have for dinner?” Before I could even answer she was like “Let me guess, ummm Taco Salad.” Real funny sis, Real funny. And no we did not have Taco Salad. Well not that day at least. LOL. Anywho, my good friend and roommate from college introduced me to this fabulous recipe. It’s like having a pizza (our other fave) but in taco formation. It’s #SoGood. Make it today. Your family would love you for it.
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 1/2 cup water
- 1/2 cup chunky salsa
- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/2 cups crushed tortilla or corn chips, divided
- 1 cup (8 ounces) Sour Cream
- 2 cups shredded cheddar cheese
- Shredded lettuce (optinal), for garnish
- Sliced ripe olives (optional), for garnish
- Diced tomatoes (optional), for garnish
Instructions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
- Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup tortilla/corn chips over bottom of crust. Add meat mixture; spread with sour cream. Sprinkle on the remaining tortilla/corn and then top with shredded cheese.
- Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes and Ole’.
Stuffed Chocolate Dipped Strawberries
Valentine’s Day is drawing near and I always get SUPER excited. You see in the Porter House Valentine’s Day for my husband & I is like Christmas for the kids. Yes! Valentine’s Day. A day filled with Love and Romance and Passion and Kisses and Candy and Flowers and Dinner and ok ok you already know. But even though the Porter’s are like that 365, 24/7 …. It’s just something about February the 14. It’s like EXTRA Special. A day designed for LOVE. I know by now you are like Tameca .. the strawberries ??? OK! enough rambling so I guess i’ll move on. Soooo just when you think chocolate covered strawberries were the belle of the ball, thebomb.com, the Pièce de résistance. BAM! The world is introduced to stuffed chocolate dipped strawberries. Talk about a Oh, My Goodness moment. I don’t know who came up with the concept but they got a sure winner with me. #WishingIHadSomeNow
Ingredients
- 12 strawberries
- 3/4 c milk chocolate chips (can use semi-sweet)
- 3 oz cream cheese
- 2 – 3 Tbsp powdered sugar
- 1/4 tsp almond extract
- chopped almonds, nuts, graham cracker crumbs (optional for garnish)
Instructions
- Rinse and halve strawberries lengthwise. Core out the center but leave the stem on. Dry on paper towels.
- Melt chocolate in microwave bowl until melted…stirring regularly.
- Line a cookie sheet with wax paper.
- Hold strawberry by the stem and dip in the chocolate, covering half of the strawberry. Place on the wax paper lined sheet.
- Beat together cream cheese, powdered sugar, and almond extract. Spoon into a pastry bag. Pipe into strawberries. Sprinkle the nuts or graham cracker crumbs on top for garnish (optional).
- Enjoy with your Sweetie & a glass of wine or champagne.
I Am Lady Fab 