Inner Chef

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Hasselback Chicken

Hasselback Chicken

**Orignal Recipe as taken from Proper Tasty Facebook Page

Here’s What You’ll Need:

Splash of oil

50g Fresh Spinach

50G Ricotta Cheese

2 Chicken Breasts

20g Cheddar Cheese

Paprika

Salt

Pepper

Method: 1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

3.) Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through – about 75% of the way down is what you should aim for, but don’t stress over it.

4.) Stuff all of the spinach and ricotta mixture into the slits.

5.) Season the chicken with salt and pepper.

6.) Grate the cheddar and sprinkle it generously on top.

7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.

8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.

9.) Have it!

Inner Chef Notes:

This was a great tasting dish. Easy to make!

  • I doubled this recipe to use for 4 chicken breasts.
  • I used Vermont White Cheddar Cheese.
  • I used 50/50 of Smoked Paprika and regular Paprika.
  • I used Whole Milk Ricotta Cheese.
  • I used Olive oil.
  • It took about 45 minutes for my chicken to finish cooking.

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Artichoke & Spinach Dip

Artichoke Spinach Dip in Bread Bowl            Yields: 4 cups

Ingredients:

3 jars (7.5 oz each) marinated quartered artichoke hearts, drained and chopped

1 cup grated parmesan cheese

¾ cup mayo

3 green onions, sliced

1 package (10oz) frozen chopped spinach, thawed and squeezed dry

1 cup (4oz) shredded Swiss cheese

1 round loaf (1#) rye or pumpernickel bread

Directions:

  1. In a large bowl, combine the first 7 ingredients. Cut a thin slice off the top of bread and hollow out the bottom half; leaving a ½” shell. Cut removed bread into 1” cubes. Place on an ungreased baking sheet. Broil 6” from heat for 2-3 minutes or until golden brown, stirring once.
  2. Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake uncovered, at 350˚ for 20-25 minutes or until heated through. Serve with bread cubes.

 

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Spinach Lasagna Roll-Ups

 

Spinach Lasagna Roll-Ups     Serves: About 7

This recipe was going viral like crazy on Facebook and I had to give it a try. I made some changes to fit my likes and my needs. But you can find the original recipe on Budget Bytes website.

Ingredients

1 lb. lasagna noodles

15 oz. whole milk ricotta cheese

1 cup finely shredded Mozzarella cheese

½ cup finely shredded Parmesan cheese

1 large egg

10 oz. frozen spinach, thawed, drained very well**

2 ½ cups roasted garlic marinara sauce

Salt and fresh ground black pepper to taste

Directions

PREHEAT OVEN TO 400°.

  1. In a large pot; bring salted water to rolling boil. Add lasagna noodles and cook to al dente (about 12-15 minutes).
  2. While noodles are cooking; in a large bowl, mix together ricotta cheese, Mozzarella cheese, Parmesan cheese, egg, spinach, salt and pepper.
  3. Spray a 9×13 baking dish with veggie oil.
  4. When noodles are al dente; drain well. Cover a large baking sheet with waxed paper or parchment paper. Lay 3-4 noodles on baking sheet at a time. Spoon 2-3 tablespoons of cheese mixture on each noodle and spread end to end. (I used my fingers to spread and pat the mixture). This does not need to be laid on thick.
  5. Roll up noodles and place seam side down onto prepared baking dish. Place them side to side; close. Cover tops of roll-ups with sauce and cover baking dish with foil. Bake at 400° for 30-35 minutes. Let stand for 5 minutes and remove foil.

**Thaw frozen spinach on plate in refrigerator over night. Unwrap spinach and squeeze out as much water as possible. Lay spinach on platter lined with layers of paper towels and cover with more layers. Press down to remove any extra water. As you mix the spinach with the cheese (I used culinary plastic gloves) the spinach will break up.

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Warm Artichoke Spinach Dip in Bread Bowl

Warm Artichoke Spinach Dip in Bread Bowl                             Yields: 4 cups

Ingredients

3 jars (7.5 oz each) marinated quartered artichoke hearts, drained and chopped

1 cup grated parmesan cheese

¾ cup mayo

3 green onions, sliced

1 package (10oz) frozen chopped spinach, thawed and squeezed dry

1 cup (4oz) shredded Swiss cheese

1 round loaf (1#) rye or pumpernickel bread (I like using Hawaiian bread)

Directions:

  1. In a large bowl, combine the first 7 ingredients. Cut a thin slice off the top of bread and hollow out the bottom half; leaving a ½” shell. Cut removed bread into 1” cubes. Place on an ungreased baking sheet. Broil 6” from heat for 2-3 minutes or until golden brown, stirring once.
  2. Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake uncovered, at 350˚ for 20-25 minutes or until heated through.  Serve with bread cubes and crackers.

Use small sourdough bread bowls for smaller crowds.

Use small sourdough bread bowls for smaller crowds.