Grab n go egg, cheese and bacon croissants

Our hungry grandson who likes breakfast any time this fills his tummy and is healthy too! 

 Ps egg whites and Turkey bacon can be substituted!

12 large Croissants 

12  eggs beaten

Milk

Butter

Salt and pepper to taste 

1/3 lb. American cheese or cheese of choice

2 slices of precooked bacon per croissant

Whisk eggs, milk, salt and pepper

Scramble eggs in 2T butter.

After eggs are scrambled in butter allow to cool completely.

Slice croissants.  Place egg, cheese and bacon in croissant.  Close tightly, place on parchment paper and fold tightly.

I place all folded croissants in a freezer bag and freeze until ready to use.

Remove from freezer, leave paper on and microwave appropriately 45 seconds on defrost .  Remove paper and place on damp paper towel .  Microwave 50 to 60 seconds or until center is warm.

Enjoy!

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Peanut Butter Cookies

Hi Everyone:

Our grandson is visiting and his favorite cookies involve peanut butter so I'll be making these today and I'm sure soon again.

1 1/3 Cups Flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/2 cup butter softened(I use salted)

1/2 cup light brown sugar(packed)

1/2 cup granulated sugar

3/4 cup regular peanut butter(I use Jif)

1 tsp. vanilla

1 egg

Hershey kisses

Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. 

• 
  
• Shape dough into balls.  I used a tsp. or even a meatball scooper depending on what size cookie I want to make. Note:   Of course you must adjust baking time depending on size.

Bake 9 to 11 minutes or until sides start to darken slightly.  

Note: I made my cookies larger so I baked approximately 14 minutes.

Remove cookies from oven place a Hershey kiss in center while still hot.

Allow to cool before removing from cookies sheet.  They must set or they might break.

Enjoy!

Hoagie Dip!

We are going to our village social and I decided what better time to try something I had never made.

It seems as though everyone likes Hoagies and there will be about 30 or so people outside enjoying the weather so I’m giving this a try.

The food will be indoors so no fear if contamination so I’m good to go!

I took a short cut and bought already sliced deli meats.

These ingredient amounts are estimated.

12 oz. total  of Italian salami, pepperoni and ham (chopped)

8 oz. provolone cheese (diced in small pieces)

2 cups finely chopped lettuce

1  Roma tomato chopped  ( remove seeds)

1 +cup mayonnaise ( if you need more add in small increments). 

Sliced Hot peppers (optional)

Italian seasonings to taste

4 tablespoons olive oil

2 tablespoons wine vinegar 

Add all meats and cheese in bowl.   Add mayonnaise and mix until all is coated with it.

Refrigerate until ready to use.

Clean and chop lettuce and tomato.  Add olive oil and vinegar plus a little Italian seasoning. Pinch of salt and pepper.

Top deli meat with seasoned lettuce  tomatoes .

Serve with sliced French bread or broken in small pieces hoagie rolls.

Enjoy!

Grilled chicken with cucumber/melon relish and peanut sauce

Since I have over indulged for the last few days today I'm posting this as my salvation for tomorrow's dinner.  I know you will enjoy it too!
  Note:  those sensitive to peanuts beware!


Summer's here and there are so many fresh fruits and veggies available to make so many great meals.  Having boneless chicken breasts or thighs in your freezer is always a good idea.  Most of our meals involve chicken!

Stopping at the grocery store for a few items is better than going for a whole order!!! Just sayin....so be sure to stock up on chicken for your easy quick dinners.

Happy Summer Cooking from my kitchen to yours, 

 M.J.

The below recipe  takes just a few items to compliment your chicken dish.

This meal was not only refreshing but also very tasty. The peanut sauce is a must!  I didn't use organic peanut butter (I thought I had some but didn't so I used Jif).  Luckily I had all ingredients handy except cantalope which I stopped at the grocery store to pick up.

This recipe was one that I came across in one of my magazines but unfortunately I can't remember which one :(.

I browse through magazines and quickly type several up that appeal to me. I did adapt it to our liking opting to use chicken breasts instead of chicken thighs.  Enjoy!!

 Happy Cooking from my kitchen to yours,

M.J.

 1 1/2 cups diced cantaloupe (try any sweet fruit in season)
1 cup diced seedless cucumber
3 to 4 tablespoons fresh lime juice
2 tablespoons finely chopped red onion (I eliminated this, using sweet onion)  My red onions are always bitter) I don't know the problem.
1 tablespoon chopped fresh mint(substituted dried parsley)
2 tsp. olive oil
2 tsp. honey
2 tsp.  peanut butter (Jif) I do really prefer "organic" peanut butter
2 tsp. reduced sodium soy sauce
1 lb. thin sliced boneless skinless chicken breast

 Stir together cantaloupe, cucumber, lime juice,onion, chopped mint, oil and 1 tsp. of the honey in a medium bowl.  Season to taste with salt and pepper.  Cover and chill at least 15 minutes.



** Note: Whisk together peanut butter, soy sauce, 1/4 cup water and remaining 1 tsp. honey in small bowl for sauce while relish chills.  Season with salt and pepper to taste.( I microwaved for 20 seconds to blend mixture)

Prepare lightly oiled grill for medium high heat.  (You an broil or pan fry chicken too!)

Note:  ( I panned fried mine and brushed with peanut sauce) Served extra peanut sauce on side. When I served the chicken I sliced the breast on an angle.

Season chicken with pinch salt and pepper..Grill chicken, turning, until golden brown on both sides and cooked through about 4 minutes.

Halve chicken crosswise and transfer to 4 serving plates.  Top with sauce and serve with relish..Garnish with mint leaves.

8/14/12
2/14/13

 

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Spinach, provolone and Feta stuffed chicken breasts:

I know I have been making lots of meals with spinach.  It has been plentiful where I live and so nutritious so I am adding spinach to a lot of recipes as well as using it on sandwiches instead of traditional lettuce.  I decided to roll up some chicken breasts and add some seasoned spinach and provolone to some and and feta to the others.  Tasty and easy to make. Just thin out the chicken either by using a fillet knife or pounding it with a  kitchen mallet.

2 chicken breasts(sliced thin)
1 slice provolone cheese or crumbled feta
 1/2 cup seasoned spinach leaves (you can use uncooked  fresh spinach just season your chicken with garlic and oil before placing spinach on it)
1 clove garlic minced or garlic powder
Feta crumbles
plain bread crumbs
salt and pepper to taste

Saute spinach in olive oil and garlic.  Set aside.  Pound chicken until thin.  Place garlic spinach on top of chicken..Top with pinch of breadcrumbs.  Add 1/2 of a slice of provolone and or a few pieces of feta.  Roll chicken breast from narrow end..  Secure with toothpick..  Rub with olive oil.,.season with salt and pepper..  Cook chicken on top of stove in slight amount of olive oil.,just enough to slightly brown it.  Take out toothpicks   Bake in 350 degree oven for 30 minutes covered.. Take off cover(I use aluminum foil) and turn oven to broil..  Broil  until top starts to brown.. Note: I usually add a few red skinned potatoes(already cooked) and rub them with olive oil and season with salt and pepper and let them crisp a little as well..  I served the chicken over some of the spinach I had cooked along with red beets and the potatoes.. Enjoy!

I put a large piece of crumbled feta on spinach.

Roll and hold together with toothpick.

Original post 7/17/11 Healthy and flavorful..Start to finish 1 hour!