Mushroom-Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon thyme
1 (8 ounce) package cream cheese
1/4 teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

Preheat the oven to 400.
Set an oven rack in the center of the oven.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface.
Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes.
Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes.
Reduce heat to medium-low. Stir in cream cheese and season with salt.
Cook and stir until cream cheese has completely melted. Remove from heat.
Spoon mushroom-cream mixture onto the chicken breasts.
Wrap chicken around the mixture and secure with toothpicks.
Set chicken bundles, seam-side up, in a baking dish.
Bake in the preheated oven for 20 minutes.
Remove from oven and brush with Dijon mustard.
Sprinkle with Parmesan cheese and return to the oven.
Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165.
Discard toothpicks before serving.

California Chicken

4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 package 8 ounce Monterey Jack cheese slices

Preheat oven to 350.
Warm oil in skillet and add chicken and onion.
Cook 15 minutes or until chicken is browned and just about done.
Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven,
add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Falafel

Falafel
8 ounces dried chickpeas, picked over and rinsed
3/4 cup fresh cilantro leaves and stems
3/4 cup fresh parsley leaves
1/2 onion, chopped fine
2 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 teaspoons baking powder
2 quarts vegetable oil for frying
Tahini Sauce
1/3 cup tahini
1/3 cup plain Greek yogurt
1/4 cup lemon juice (2 lemons)
1/4 cup water
Salt

Place chickpeas in large container and cover with water by 2 to 3 inches.
Soak at room temperature for at least 8 hours or up to 24 hours.
Drain well.
Tahini Sauce:
Whisk tahini, yogurt, and lemon juice in medium bowl until smooth.
Whisk in water to thin sauce as desired. Season with salt to taste; set aside.
Sauce can be refrigerated for up to 4 days. Let come to room temperature and stir to combine before serving.
Process cilantro, parsley, onion, garlic, coriander, cumin, salt, and cayenne in food processor for 5 seconds.
Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer.
Add chickpeas and pulse 6 times. Scrape down sides of bowl.
Continue to pulse until chickpeas are coarsely chopped and resemble sesame seeds, about 6 more pulses.
Transfer mixture to large bowl and set aside.
Whisk flour and ? cup water in bowl until no lumps remain.
Microwave, whisking every 10 seconds, until mixture thickens to stiff, smooth,
pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds.
Stir baking powder into flour paste.
Add flour paste to chickpea mixture and, using rubber spatula, mix until fully incorporated.
Divide mixture into 24 pieces and gently roll into golf ball–size spheres,
transferring spheres to parchment paper–lined rimmed baking sheet once formed.
Formed falafel can be refrigerated for up to 2 hours.
Heat oil in large Dutch oven over medium-high heat to 325 degrees.
Add half of falafel and fry, stirring occasionally, until deep brown, about 5 minutes.
Adjust burner, if necessary, to maintain oil temperature of 325 degrees.
Using slotted spoon or wire skimmer, transfer falafel to paper towel–lined baking sheet.
Return oil to 325 degrees and repeat with remaining falafel.
Serve with tahini sauce.

Olive Garden Minestrone Soup

2 tablespoons olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans
1/2 cup small shell shaped pasta
parsley for garnish

Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic.
Add a pinch of salt to help the vegetables sweat.
Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.
Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, and pasta.
Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.

Notes

You can use roasted diced tomatoes for a fun flavor.
Consider using yellow squash instead of zucchini.
Add more fresh vegetables if desired.
If you have left over vegetables in your refrigerator consider adding them to this recipe.
It's a great way to use up left overs.

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Italian Fried Chicken Thighs

1/4 cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/4 cup heavy cream
1/4 cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl.
Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat.
Add chicken thighs and cook until golden brown, about 5 minutes on each side.
Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in tomato sauce, cream, and milk; stir to combine.
Season with red pepper flakes and mix in spinach.
Allow spinach to wilt, about 3 minutes.
Return chicken thighs to the skillet and heat until warmed through.
Serve topped with freshly shaved Pecorino Romano cheese.

Ham Croquettes With Peach Dipping Sauce

1 tablespoon butter
1/2 cup chopped onion
3 medium green onions, sliced
1 tablespoon minced garlic
1/2 teaspoon garlic powder
1 pound ham, finely chopped
1 1/2 cups grated cheddar cheese
3 cups seasoned breadcrumbs, divided
4 eggs, divided
1 tablespoon Creole seasoning
1 teaspoon salt, plus extra
2 cups vegetable oil, for frying
1/8 cup water
Peach Dipping Sauce
1 cup peach preserves
1 teaspoon lemon juice
1 /4 cup orange juice
1 jalapeno, cut open

Melt butter in a large skillet over medium heat.
Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
Place contents of skillet in a large bowl.
Stir in garlic powder, ham, cheese, and 11/2 cups breadcrumbs.
Beat 3 eggs and stir into ham mixture.
Sprinkle with Creole seasoning and salt.
Using your hands, make 1 1/2-inch balls out of the ham mixture.
Heat oil in a large skillet over medium heat.
Spread remaining breadcrumbs onto a plate.
In a large bowl, beat remaining egg; stir in water.
Dip balls into egg mixture and then roll in breadcrumbs.
Place balls in hot oil, being careful not to crowd.
Fry until golden brown.
Drain on paper towels.
Sprinkle with salt.

Peach Dipping Sauce

Place all ingredients in small saucepan, stir to combine, and cook on low-medium heat for 10 minutes.
Remove pepper and serve.