Roasted Stuffed Chicken


You can use breasts or thighs for this dish. I used both. The breast turned out very moist but the thigh melted in your mouth. Of course pouring gravy over the top of either one is going to make anything good!

Use the thicker breasts and cut a slit down the side but not all the was thru to form a pocket. I pounded the boneless thighs out thin.

This recipe made enough for 2 breasts and 3 thighs.


4 strips of bacon
1/2 diced onion
3 minced garlic cloves
1 diced carrot
1 diced celery
1tsp. Thyme

About 1 cup bread crumbs ( I used my homemade croutons, put in a zip lock bag and rolled until fine with my rolling pin)
Chicken broth
Salt and pepper

Cut up your bacon and fry. When almost done add all ingredients except for the bread crumbs and cook until tender. You may have to add a little olive oil if there’s not enough bacon grease.
Add your bread crumbs and about 1/2 cup chicken broth. You want your stuffing to stick together but not be too wet. Salt and pepper to bring out the flavors.


Stuff your chicken breasts with the stuffing and use toothpicks to hold together.
Roll the stuffing up in your thighs and also use toothpicks to hold them together.


Brown your stuffed chicken pieces on all sides in a pan with olive oil. Remove from pan and remove toothpicks.

In a oven proof pot. Lay 1/2 cut up onions and some carrots at the bottom. Place your browned chicken on top. Slice about 2 garlic cloves and place all around between the chicken pieces.
Pour in about 1 cup of chicken broth.


Roast at 400 degrees for about 45 minutes basting chicken every 10 minutes!

Make gravy with your drippings! This dish goes great with brussel sprouts!



Cinnamon Roll Apple Pecan Pie


This pie started from an inspiration I found on Pinterest.. Making the crust from a store bought tube of cinnamon rolls. What a brilliant idea!! A small bag of apples from my dads tree, some pecans and there you have it!!!

I first laid the cinnamon rolls out on the counter and rolled them flat with a rolling pin making sure all the sides are connecting. Transfer to a lightly greased pie plate. Be sure and press together any holes.


For the filling I peeled and sliced about 8 cups of apples. I mixed the following to the apples:

1 cup sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tablespoon lemon juice

Pour in your uncooked cinnamon roll crust


For the topping, mix the following together: ( I used a food processor, I pulsed until I got a fine crumble).

1/2 stick of butter – diced
1/2 cup flour
2/3 cup sugar
1/2 cup of pecans
Pinch of salt

Sprinkle this on your apples and bake 400 degrees for 45 minutes.


When your pie comes out of the oven use the topping that came with the cinnamon rolls and pipe it on top while hot!

Serve with vanilla ice cream dusted with cinnamon and sugar .. Enjoy!


Chicken and Bow Tie Pasta with Avocado Alfredo Sauce

I make Chicken with Alfredo Sauce all the time.  I recently have been adding ricotta cheese to my sauce to make it creamier and richer.  This time I thought why not add an avocado, because what doesn’t taste good without an avocado!!!

I have used different pasta’s for this dish, pretty much what ever I have on hand……Penne, bow tie, rigatoni.  I really like the bow tie the best, I think the sauce tends to stay on it better.

  • Chicken (about 4 breasts)
  • 2 to 3 garlic cloves minced
  • pasta (your preference) I use about half of a 14 ounce box

For Sauce:

  • Parmesan cheese (about a cup)
  • ricotta cheese (one big spoon full)
  • 1 ripe avocado
  • about 4 tablespoons of flour
  • 1/2 cube butter
  • 2 cups milk
  • garlic powder
  • parsley flakes
  • kosher salt and fresh ground pepper

Start off with cutting up your chicken.  You can use breasts or thighs, which ever you have or like.  For 2 to 3 people I cut up about 4 chicken breasts.  Saute it in a pan with a little olive oil and minced garlic.  After chicken is cooked.  Remove from the pan and set aside.

Using the same pan melt your butter and add the flour.  Stir on low until butter is melted and you have a creamy thick paste (this is called a roux).  Add your milk.  Keep stirring until your milk is warm.  Add your Parmesan and ricotta cheese.  This is where you can adjust how much cheese.  I keep adding until I get a nice creamy consistency.  Add garlic powder, parsley flakes and salt and pepper. I pretty much add a few shakes of each.  Sorry I’m not a cook that measures and you really don’t have to be exact, I go by looks and taste!!

I then take the avocado and mash it up a bit in a bowl before adding it to the sauce.   Stir with a wire whisk, this should incorporate everything together.

Add your chicken to the sauce. Keep on warm until your pasta is ready.

Cook your pasta and drain.  TIP:  When boiling your noodles, lay a wooden spoon across your pan, this will prevent the water from boiling over.

Add the pasta to your chicken and cheese sauce and top with more parmesan cheese and chopped fresh basil.

For a side vegetable I roasted Yellow and green zucchini with onions.


Egg and Edamame Salad Sandwich

Here’s a new twist on just an average egg salad sandwich….Edamame!

Gives your sandwich an extra crunch and added nutrition at the same time!

  • Hard boiled eggs
  • celery
  • edamame (frozen in the freezer section works great when needing a handful)
  • mayo
  • cayenne powder
  • Onion powder
  • salt and pepper
  • lettuce

Chop and mix your eggs, celery and edamame. Mix in the Mayo.  Please do not use much mayo, the last thing you want is a soggy sandwich.  Top with lettuce.  The amount of the ingredients really depends on how much you want to make.  I boiled 5 eggs, used one celery stalk a handful of edamame and about 1 heaping spoon of mayo.  this makes about 4 sandwiches.

Use your favorite bread.  Pictured here is jalapeno cheese bagel that I toasted.  If you like a little heat go for that!