Cuisine: American

Prosciutto Wrapped Stuffed Chicken

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 Prosciutto Wrapped Stuffed Chicken
An extremely flavorful way to make chicken! We found that, with the size of chicken breasts they generally have at the store, there was no way we could eat an entire chicken, so we split one, but it's easy enough to make more for big appetites!
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
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Instructions
  1. Butterfly the chicken breast by cutting through almost to the edge, then folding open, like a book.
  2. Lay a longish piece of cling wrap down. You will be assembling the chicken on top of it, then wrapping it using the cling wrap, so it needs to be long enough to accommodate the assembly process.
  3. Lay the prosciutto out, overlapping slightly. Adjust how you lay out the ham depending no the shape and size of the slices, and the size of the cut chicken breast. Lay the chicken on top of the prosciutto. Spread the mustard over the chicken. You can adjust the amount depending on your taste, but you will want to keep it a pretty thin layer. Place the basil leaves on the chicken, again adjusting for taste, but you should keep to only 1 layer or it will over power the other flavors. Place dollops of the goat cheese on the chicken, trying to keep just a thin layer.
  4. Using the cling wrap to help, roll the chicken up with the prosciutto covering it, then fold the top and bottom of the cling wrap over the bundle, and roll the sides up to make it as tight as possible. Refrigerate for one hour.
  5. Heat oven to 350F. Place a roasting pan in the oven when preheating. Using a thick bottomed pan, add olive oil and heat to medium heat. Remove the cling wrap from the chicken and brown on each side, about 1 - 2 minutes per side. If making several, you may need to cook in batches to avoid crowding the pan or reducing the heat to much. Place in the hot roasting pan for 12 - 15 minutes, until chicken is cooked through.
  6. When chicken is cooked, cover with foil and let sit at least 5 minutes.
Recipe Notes

I found that the prosciutto was a bit tough after cooking, so you may prefer to skip the browning process. In which case, rather than placing the roasting pan in the oven to heat spray it with non-stick spray, place the chicken in the pan, and bake for about 15 - 20 minutes, or until chicken is cooked through. That's what I will do next time.

If you'd like, you could try using bacon, which is less expensive, and I feel would work well with the browning first then hot pan method.

Enjoy!

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Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping

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 Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping
A soft sponge flavored with cinnamon, nutmeg, and cloves, with a gently orange flavored whipped topping filling and a simple chocolate ganache filling.
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Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 3 hours
Servings
Slices
Ingredients
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 3 hours
Servings
Slices
Ingredients
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Instructions
  1. Cake
  2. Preheat the oven to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
  3. Mix the cinnamon, nutmeg, and cloves in the hot water. (It is VERY important that the water is very hot, boiling even, so that the spices "bloom" and release their flavor.)
  4. Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in 1/2 cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.
  5. Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining 1/2 cup (100 grams) granulated sugar, and spice mix. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Only use the mixer for the first addition! Gently fold in the remaining beaten egg whites, in two separate batches, with a large spatula. Be careful not to deflate the egg whites by over mixing.
  6. Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
  7. Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.
  8. As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper and discard. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.
  9. Filling
  10. While the cake is cooling, using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and orange extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  11. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  12. Topping
  13. Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  14. Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  15. Cover leftover cake and store in the refrigerator for up to 3 days.
Recipe Notes

This is really good! I love spice cake, but the recipe I have is kind of dry, but the flavor is amazing. So I found a couple of recipes online that I modified to get the flavors I wanted. The original recipe suggests an orange frosting, so the addition of orange extract to the whipped topping seemed like a really good idea. And it was! I initially tried to use 1 tsp, but ran out, and the 2nd time I estimated that it was ~1/2 tsp, so that's what I used. I think it could use a little more orange flavor, but not a lot, so I have 3/4 tsp in the recipe, which is what I'll be testing next time.

I was kind of hoping that the cake would be just a bit more moist, but everyone love it, so I'll leave it for now, don't want it to moist or it will disintegrate!  A work in progress.  A very tasty work in progress!  I hope you enjoy as much as my family has!

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Nutrition Facts
Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping
Amount Per Serving
Calories 366 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.004g
Cholesterol 133mg 44%
Sodium 45mg 2%
Potassium 36mg 1%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 34g
Protein 5g 10%
Vitamin A 8%
Vitamin C 0.1%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Buttery Flaky Pie Crust

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 Buttery Flaky Pie Crust
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Mix the flour and salt together in a large bowl. Add the shortening.
  2. Using a pastry cutter or two forks, cut the shortening into the mixture until it resembles coarse meal. A pastry cutter makes this step very easy and quick. Grate the frozen butter in and use the pastry cutter to bland it all together. (pea-sized bits with a few larger bits of fat is OK).
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
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Nutrition Facts
Buttery Flaky Pie Crust
Amount Per Serving
Calories 525 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 23mg 8%
Sodium 242mg 10%
Potassium 99mg 3%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Protein 7g 14%
Vitamin A 6%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Honeycomb

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 Honeycomb
This is so good! Very light, lots of honey flavor. I hear its really good in coffee, too!
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.
  2. In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
  3. Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
  4. Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy!
Recipe Notes

Honeycomb will keep for 3–4 days at room temperature in an airtight container.

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Nutrition Facts
Honeycomb
Amount Per Serving
Calories 78
% Daily Value*
Sodium 158mg 7%
Potassium 1mg 0%
Total Carbohydrates 21g 7%
Sugars 18g
Protein 0.01g 0%
* Percent Daily Values are based on a 2000 calorie diet.

Bacon Ranch Pasta Salad

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 Bacon Ranch Pasta Salad
Pretty tasty, could use something for a bit more kick, but still tasty! A work in progress.
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together and chill. Green onions would be a great garnish!
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Nutrition Facts
Bacon Ranch Pasta Salad
Amount Per Serving
Calories 636 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 1019mg 42%
Total Carbohydrates 74g 25%
Dietary Fiber 4g 16%
Sugars 8g
Protein 24g 48%
Vitamin A 5%
Calcium 15%
* Percent Daily Values are based on a 2000 calorie diet.

White Bread

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 White Bread
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Course Side Dish
Cuisine American
Servings
loaves
Ingredients
Course Side Dish
Cuisine American
Servings
loaves
Ingredients
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Instructions
  1. In the bowl of a mixer, stir to dissolve the yeast in 3/4 (3/8) cup of the warm water, and let sit for 5 minutes. Add the remaining cups water, sugar, salt, room temperature butter, and half of the flour and stir to combine.
  2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
  3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
  4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
  5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
  7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Recipe Notes

Original recipe: https://www.browneyedbaker.com/white-bread-recipe/

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Nutrition Facts
White Bread
Amount Per Serving
Calories 3960 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 21g 105%
Cholesterol 90mg 30%
Sodium 2917mg 122%
Potassium 1420mg 41%
Total Carbohydrates 810g 270%
Dietary Fiber 35g 140%
Sugars 30g
Protein 106g 212%
Vitamin A 24%
Iron 213%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry Frangipane Tart

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 Cherry Frangipane Tart
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
  2. Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
  3. Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
  4. Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
  5. Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.
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Cindy’s Cole Slaw

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 Cindy's Cole Slaw
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Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Add around 1/4 C of salt to the shredded cabbage and stir. Let sit for around 8 hours, stirring about every 1/2 hour to hour. The cabbage will get very wet and much less crispy. Add the shredded carrot after about 6 hours.
  2. Rinse and drain the cabbage and carrot mix thoroughly and put in a medium bowl.
  3. Mix the mayonnaise, vinegar and celery seed together, and add to the cabbage and carrot mix. Mix thoroughly, and salt and pepper to taste. Chill and serve.
Recipe Notes

Salting the cabbage before making the slaw eliminates the raw cabbage flavor.  Be sure to thoroughly rinse or it will be massively salty!  I suggest using a salad spinner to drain.

The original recipe calls for white wine vinegar, which is pretty good, but the apple cider vinegar is also really good, so either will work.

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Nutrition Facts
Cindy's Cole Slaw
Amount Per Serving
Calories 261 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 14g
Monounsaturated Fat 6g
Cholesterol 11mg 4%
Sodium 259mg 11%
Potassium 534mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g 6%
Vitamin A 30%
Vitamin C 65%
Calcium 9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple Rosemary Pasta Salad

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 Apple Rosemary Pasta Salad
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Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
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Instructions
  1. Mix the first five ingredients together.
  2. Add the last 4 ingredients to a medium sized bowl. Add dressing and mix well.
Recipe Notes

When you cook the pasta, rinse in cool water so that it's not hot when you add the mix everything together.  Enjoy!

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Nutrition Facts
Apple Rosemary Pasta Salad
Amount Per Serving
Calories 192 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 29mg 10%
Sodium 159mg 7%
Potassium 28mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 8g 16%
Vitamin A 5%
Vitamin C 2%
Calcium 5%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cake

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 Coconut Cake
This thing is amazing! Incredibly moist and tender! Thanks so much to Sally's Baking Addiction for this amazing recipe! I haven't change a thing - there's no need! Original recipe: https://sallysbakingaddiction.com/coconut-cake/#tasty-recipes-68731
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Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe Notes

Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.

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