Last week was filled with wonderful recipes!
We stepped outside of our comfort zone and tried black bean burgers. Wow. They were absolutely delicious! They tasted so fresh, and they were incredibly easy to make. If you do try this recipe, a bit of a warning…before you cook the patties, they are extremely sticky and…wet-ish? I definitely thought there was no way they were going to crisp up and cook correctly, but they do!
Another delicious recipe we tried was the chicken with Gorgonzola-tomato salsa. Like the burgers, it was very fresh tasting and a perfect recipe for this time of year. We ended up using feta instead of Gorgonzola…just because we like it more…and I also added basil and oregano while I was cooking the chicken.
This week in the Klein kitchen:
Monday–Chicken and Broccoli Noodle Casserole
Tuesday–Chicken and Black Bean Stuffed Burritos
Wednesday–Barbecue Chicken. I make my own sauce and crock pot it all day long. I’m not good at remembering what I put in the sauce until I’m actually in the kitchen! I’ll write it down this time, though!
Thursday–The Perfect Burger and Barbecue Fries
Have a happy week, y’all!
I had some leftover blueberries that need to be used, so I searched to find a breakfast coffe-type cake with blueberries. Luckily, I stumbled across the best recipe. The topping is perfectly crisp, and the cake is perfectly moist.
The tartness of the blueberries and lemon zest matches the bit of sweetness from the topping. And, it was really easy to make.
If you try it, be aware that the ‘batter’ is definitely thick and much more like a dough. I thought I messed something up, but it was delish!
It’s definitely a nice change of pace, and it’s the perfect weekend breakfast treat!
…that I love my Erin Condren planner.
It came with Vegas stickers already printed!
David and I are heading to Vegas in just a few weeks, and we couldn’t be more excited! We’ll be celebrating our first anniversary. David has been a few times, but I haven’t…so I’m glad he already knows the ropes.
Anyone have any advice on things we must do or must see?!
Of course…I didn’t get any pictures of this, but it’s definitely our favorite recipe from the past few weeks. I couldn’t find any recipes that included exactly what we wanted, so I ventured out on my own for this one.
- 1/3 c lemon juice
- 1/3 c olive oil
- 1 1/2 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. basil
- 1/2 tsp. marjoram
- 1/2 tsp. garlic powder
- Boneless, skinless chicken breasts–I used the thin sliced because they’re easier to ‘stuff’
- 4 oz. feta cheese
- 7-8 large slices of roasted red peppers
- 2 c. spinach leaves
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 clove garlic, crushed
- Combine the first 7 ingredients. Pour over chicken breasts and marinate for 30 minutes.
- Preheat oven to 375.
- Heat olive oil for spinach in medium size skillet. Add garlic and cook 1 minute.
- Add spinach in 2 or 3 batches. Cook until all of the spinach fits into the pot.
- Add lemon juice and stir. Set spinach to the side.
- Put roasted red peppers into a food processor and chop until they reach desired consistency.
- Mix spinach, feta, and chopped roasted red peppers. If the stuffing isn’t sticking together enough, you can add a little bit of olive oil at this point.
- Place a portion of the stuffing mixture into middle of each chicken breast. Roll up ends and sides of chicken, and secure with a toothpick.
- I had some extra lemon/olive oil/seasoning marinade left over, so I poured this over all of the chicken breasts.
- Bake about 30 minutes, until chicken is no longer pink.
The lemon, spinach, feta, and red pepper flavors in this dish were so good together. We had some left over, and they tasted just as good a few days later!
Sidenote: The spinach/lemon/garlic is a delicious side dish as well!