Meat

Pepperjack Stuffed Chicken Breasts

My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

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Pepperjack Stuffed Chicken Breasts

Course Main Course
Cuisine American
Keyword chicken, spinach, stuffed
Servings 4 servings

Equipment

  • meat mallet
  • thermometer

Ingredients

  • 4 boneless chicken breasts
  • 1 10 ounce pkg frozen spinach thawed
  • 1/2 cup sour cream
  • 2 cups pepper jack cheese shredded
  • 1 clove garlic minced
  • 4 slices bacon

Instructions

  • Flatten each breast with a meat mallet to 1/2 inch thick.
  • Drain and squeeze spinach to remove as much moisture as possible.
  • Mix spinach, sour cream, cheese and garlic to make stuffing.
  • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
  • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

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    Thanksgiving Menu- Meats

    The recipes offered at Sweets and Eats and Stevens Catering were always well received at Thanksgiving.  This will be several long posts, but I am sharing the recipes with few pictures so you will have the recipes for the holidays.  Blessings for a great Thanksgiving and enjoy!

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    Glazed Ham

    Sources: inspired by thepioneerwoman.com
    Course Main Course
    Cuisine American
    Keyword ham

    Ingredients

    • 1 fully cooked boneless ham 12 pounds
    • 3 cups brown sugar
    • 1/2 cup spicy bottled mustard
    • 1 can Dr. Pepper
    • 3 tablespoons Apple Cider Vinegar

    Instructions

    • Preheat oven to 325 F. Score the surface of the ham in a diamond pattern about 1/16 inch deep. Place the ham in a large roasting pan with a rack. Mix together the ham glaze and cover the ham. Tent the ham with foil and bake in oven until 165 F. Remove from oven and let rest until ready to carve and serve.

    If you are wanting a traditional cooked turkey that is not dry, then this is the recipe for you.

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    Traditional Cooked Turkey

    Course Main Course
    Cuisine American
    Keyword brining, salt, turkey

    Ingredients

    • 1 whole fresh turkey 12 to 14 pounds
    • ice chest to hold turkey
    • small clean garbage sack
    • brine 1/2 cup kosher salt, 1/2 cup sugar and 1 gallon water
    • bag of ice

    Instructions

    • The morning before cooking the turkey start the brine. Make at least 2 gallons of brine for a 12 pound turkey. Unwrap the turkey, wash and place in a small garbage bag in an ice chest. Pour brine over turkey until covered. Seal bag and cover with ice. Close chest and let set until next morning. If room is available, turkey can be brined in refrigerator without the use of ice.
    • Next morning: Preheat oven to 325 F. Remove turkey from brine and wash thoroughly. Place in galvanized turkey roaster, breast side up. Do not salt; may sprinkle with other seasonings as desired. Cover with lid and roast until temperature probe pops out or until done. Let set and leave covered until ready to slice.

      Meal on the Grill featuring Roasted Corn on the Cob

      My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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      Meal on the Grill

      David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
      Course Main Course, Side Dish
      Cuisine American
      Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
      Total Time 30 minutes
      Servings 4
      Author David Calhoun

      Equipment

      • grill

      Ingredients

      • 4 ribeye steaks
      • 4 ears corn on the cob fresh
      • 1 pound fresh asparagus
      • 1 yellow onion
      • 4 jalepenos
      • 1 bottle Tex-Joy Seasoning
      • 1 bottle extra virgin olive oil
      • coursely ground black pepper
      • worcestershire sauce in spray bottle
      • Pam Cooking Spray
      • kosher salt

      Instructions

      • Soak the fresh corn in water for 10 minutes.
      • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
      • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
      • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
      • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
      • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
      • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
      • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
      • Eat and enjoy!
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