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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
Psychology Of Colors
Article Adapted From Daily Health Tips Facebook Page
Find out what ALL your favorite colors is saying and how true it is about you?? Kindly share your expression through comments.
I’ve Made The Cut
I am so happy to announce to you that “I’ve Made The Cut” … My article Southern Pimento Cheese has been published in this week’s issue of Blog Book Magazine. BBOOKS, is a weekly E-Zine that started in Aug, 2012. It is focused on non-fiction and original content from the blogs.
BBOOKS Mission is:
- To channelize information from blogs.
- To promote bloggers.
- To bridge the gap between printed mass media and blogs.
- To provide a medium for easy and quick read to good posts on blogger, wordpress, tumblr etc at one place.
- To build a platform where readers could interact and vote for the authors.
This weeks publication is about “Continental Foods” and out of 20 blogger entries I was selected along with 5 others to be spotlighted in this week’s issue. To check out this week’s publication and to vote for my article as this weeks “Favorite Article” visit: http://bbookmagazine.wordpress.com/2012/08/31/continental-food-published/
To all my family, friends & followers I want to personally “Thank You” for making The Rays Of Sunshine a dream come true. It’s amazing to leave doing something you LOVE and go to doing something that you LOVE. If that at all makes any sense to you. LOL.
This opportunity to be showcased for what I absolutely love doing is truly a blessing. BBOOKS, you had me at “Congratulations” & I Thank You for this opportunity again. Even though The Rays Of Sunshine may be 2 months young; I whole-heartedly believe & boldly confess that this is just the beginning of “The Best Is Yet To Come!”
Love You Much & Be Bless, Tameca
I’ve Been Nominated
Well a month has come and gone since my first blog entry. And guess what? I’VE BEEN NOMINATED for the “Inspiring Blogger Award.” YAY ME! I am truly touched by the honor and I would like to send a very big THANK YOU to Yummyfoodmadeeasy for the nomination. You have made my day and I know that this is the first of many more awards to come.
As for the other award nominations, the rules are:
- Thank the person who nominated you.
- Share 7 things about yourself.
- Nominate 15 other bloggers that you admire or inspire you.
- Go leave a comment and let the people know you have nominated them.
7 More Things About Me:
1. My favorite season is FALL
2. Cooking & Baking is my passion
3. Purple is my favorite color
4. My favorite restaurant is The Cheesecake Factory
5. My dream vacation is to cruise the Hawaiian Islands
6. I rep #TeamNatural
7. I’m married to the most wonderful man in the world!
Following are the 15 Blogs I nominate:
2. megabyrd
3. sweetaddict
5. O’nugas hair
6. curlplease
9. Simply Feli
10. justinawei
11. Alicia James
12. hairscapades
13. whoissugar
15. socially fit
I Am Lady Fab 