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Friday, October 25, 2013

Chicken with Chive Cream Cheese









































  • 6 boneless chicken breast halves
  • 8 ounces cream cheese
  • 1/4 cup chives, chopped
  • 1 tablespoon butter
  • 6 slices bacon
  • salt and pepper, to taste
  • 2 tablespoons whipping cream
Place chicken breast on plastic wrap.   Mist with a small amount of water.  Cover with another sheet of plastic wrap. Pound flat, repeat with other chicken breast.
Salt and pepper chicken to taste.
Chop chives.
In small bowl mix cream cheese and chives.
Partially cook bacon.
Spread filling on chicken breast, roll-up.
Wrap with bacon.
Place in baking dish, dot with butter
Bake in 400* oven 40 minutes or until chicken reaches internal temperature of 160*.
Broil 5 minutes or until bacon is crisp.
Sauce in pan will have bits of cream cheese in it.
Blend sauce with 2 tablespoons of whipping cream to smooth it.
An immersion blender works wonders.
Sauce will be smooth and frothy

Printable Recipe





 


Wednesday, October 23, 2013

Jezebel Sauce

 

Jezebel Sauce is a classic Southern sauce that is versatile enough to serve as an appetizer when poured over cream cheese or as an accompaniment to ham, pork tenderloin, or fried shrimp.  It is a sweet sauce that has a zippy, spicy heat. 

 

 



Ingredients
  • 1 16 ounce jar of apple jelly
  • 1 16 ounce jar of pineapple preserves
  • 1/3 cup of mustard
  • 1 5 ounce jar of prepared horseradish
  • 1/4 teaspoon black pepper
Instructions

  1. Beat apple jelly at medium speed with electric mixer until smooth;
  2. Add remaining ingredients; Beat until blended; Chill
Makes 4 1/2  cups

Printable Recipe

What you will need:


Apple Jelly, Pineapple Preserves, Mustard, Prepared Horseradish, and Black Pepper


Beat Apple Jelly at medium speed until smooth


Add Pineapple Preserves, Horseradish, Mustard, and Black Pepper; Mix until blended


Store in refrigerator.