I've really been slacking lately as far as what I've been fixing for dinner. By lately I mean the last few days. It's all been easy stuff and last night I was exhausted so hubs picked me up after work and we ended up going through a drive through. That was the first time we've had fast food for dinner since we've been in New Mexico, so almost 9 months now! We've been trying to eat healthier also. We have a bet going. I'll post about that tomorrow! I've been trying to use up all of the not so healthy stuff we have, and it just so happens last time I went shopping I bought a bunch of processed Deli meat. Really out of the norm for me, but it happens. I'm all by my lonesome right now and I hadn't eaten anything but a bite here and there of whatever I open the fridge and see first all day. Oh, and a yogurt cup :) So I went ahead and cooked dinner even though the guys aren't home yet. They'll just have to warm theirs up while I'm at the grocery store this evening. Thank goodness they stay open til 11! It's double ad Wednesday at Sunflower and there's no way I can pass up .98 per pound asparagus, .77 per pound greenbeans, 2 for $4 blackberries and the list goes on...
Salami stuffed Chicken Rolls
3 4-5oz chicken breasts, pounded out to 1/2 inch thickness
6 pieces hormel genoa salami
Thyme leaves
Yellow Mustard
1 cup flour seasoned heavily with salt and pepper
After pounding out the chicken breasts, sprinkle the uglier side with thyme, layer 2 pieces of salami so that they don't hang over the edge of the chicken breasts, if they do a little bit no biggie. Starting from the wider edge of the breast roll the breast tightly and set aside seam down. Repeat with the other breasts. Use a little less than one tbsp yellow mustard to coat each breast, coat them thoroughly because the mustard is going to be the binder for our flour. Once they are all covered on top and bottom of rolls, roll the chicken in the flour. You can do up to this step of the recipe in morning or early after noon and cook them off at dinner time. Just be sure to put them in the fridge if you do these steps early. If you're cooking them right away let the flour set for a minimum of 5 minutes while you heat up 1/2 inch oil in a 10 iron skillet. I used a mix of leftover bacon grease and canola oil. When the breasts have rested for 5 and your oil is up to temp, between 350-375F for frying then place the chicken rolls in the pan seam side down. Make sure to get a good crust on them before you turn them. Since they are round you will be able to turn them 3 times and get a good even golden crust on all sides. Cooking time will be around 20-25 minutes. Using a meat thermometer make sure that your chicken done at 160F Set the chicken rolls to the side to drain and rest, They will come up to 165 as they rest.
Sauteed Spinach with garlic
1 bunch Fresh Spinach
1 clove garlic minced
seasoned salt without paprika base
In a hot skillet saute garlic in 1 Tbsp butter until it is golden, happens very quickly. Add in spinach with stems removed, salt to taste and using tongs turn every 30 seconds until spinach is wilted to your desired consistency. I usually like some of it crisp still, but some people prefer it all the way wilted. Mine came out fully wilted tonight because I walked away for a split second. You can also add bacon crumbles and walnuts into the spinach right before you pull it off the heat. for added texture.
I was totally making the chicken recipe up as I went so I was surprised that it turned out so well. It really was yummy and once hubs gets home and eats his I'm sure I'll be fixing it every so often.
3 4-5oz chicken breasts, pounded out to 1/2 inch thickness
6 pieces hormel genoa salami
Thyme leaves
Yellow Mustard
1 cup flour seasoned heavily with salt and pepper
After pounding out the chicken breasts, sprinkle the uglier side with thyme, layer 2 pieces of salami so that they don't hang over the edge of the chicken breasts, if they do a little bit no biggie. Starting from the wider edge of the breast roll the breast tightly and set aside seam down. Repeat with the other breasts. Use a little less than one tbsp yellow mustard to coat each breast, coat them thoroughly because the mustard is going to be the binder for our flour. Once they are all covered on top and bottom of rolls, roll the chicken in the flour. You can do up to this step of the recipe in morning or early after noon and cook them off at dinner time. Just be sure to put them in the fridge if you do these steps early. If you're cooking them right away let the flour set for a minimum of 5 minutes while you heat up 1/2 inch oil in a 10 iron skillet. I used a mix of leftover bacon grease and canola oil. When the breasts have rested for 5 and your oil is up to temp, between 350-375F for frying then place the chicken rolls in the pan seam side down. Make sure to get a good crust on them before you turn them. Since they are round you will be able to turn them 3 times and get a good even golden crust on all sides. Cooking time will be around 20-25 minutes. Using a meat thermometer make sure that your chicken done at 160F Set the chicken rolls to the side to drain and rest, They will come up to 165 as they rest.
Sauteed Spinach with garlic
1 bunch Fresh Spinach
1 clove garlic minced
seasoned salt without paprika base
In a hot skillet saute garlic in 1 Tbsp butter until it is golden, happens very quickly. Add in spinach with stems removed, salt to taste and using tongs turn every 30 seconds until spinach is wilted to your desired consistency. I usually like some of it crisp still, but some people prefer it all the way wilted. Mine came out fully wilted tonight because I walked away for a split second. You can also add bacon crumbles and walnuts into the spinach right before you pull it off the heat. for added texture.
I was totally making the chicken recipe up as I went so I was surprised that it turned out so well. It really was yummy and once hubs gets home and eats his I'm sure I'll be fixing it every so often.