Spinach & Feta Stuffed Chicken and Potato Stacks from scratch!

So we obviously know I love to cook and my best friend's favourite food is stuffed chicken breast.

Before she moved, we decided to make a quick-fix meal for her going away dinner.

We decided to make my scratch recipe for stuffed chicken breast and potato stacks, so here's how I do it! Trust me, it tastes amazing!

Stuffed Chicken Breast Recipe (scratch)

Serves 4

Ingredients:

4 boneless chicken breasts

2 1/2 cups of spinach

250g of 100% goat feta cheese (crumbled, quantity may vary by personal preference)

2 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

1 tsp lemon juice

1/2 tsp oregano

1/2 tsp sage

1/2 tsp thyme

1/2 tsp ground pepper

1/4 tsp rosemary

1/4 tsp salt

Instructions: 

1. Preheat the oven to 350 F

2. Wash the spinach.

3. To make the stuffing, mix everything together. No, I'm not joking when I say mix EVERYTHING but the chicken in a mixing bowl. You may add or lessen the amount of herbs depending on your preference of flavour. Keep in mind that I never measure anything when I cook because I tend to add ingredients by eye, however, this is roughly the amount I used in my recipe (I may have put a more generous amount of oregano). 

4. Take out your boneless chicken breasts and cut them as you would a loaf of bread through the middle to create what would typically mimic a sub-sandwich fold.
5. Open up the boneless chicken breast where you cut them and lay it out flat. 

6. Put your stuffing on the chicken generously, fold the chicken closed over the stuffing. You can visualize what I'm trying to say a little better if you simply look at the picture of what the finished product looked like.

7. Place the chicken breasts in a baking dish, brush a layer of Olive oil over each chicken breast and season with spices/herbs/salt/pepper sparingly.

8. Bake in the oven between 35-45 min. Check the oven regularly to ensure it doesn't burn. You may think that 35 min is not long enough to bake a chicken breast, but trust me, once it exceeds 45 min, you'll have a dry as f*ck chicken.

 Potato Stacks Recipe (scratch)

Ingredients:

4 Large yellow potatoes

2 tbsp extra virgin olive oil

1 tsp lemon juice

1 tsp balsamic vinegar

1/2 tsp rosemary

1/2 tsp thyme

1/2 tsp ground pepper

Instructions:

1. Preheat oven to 350 F

2. Peel the potatoes and cut it into thin slices.

3. In a baking tray, stack the potatoes

4. Mix all the ingredients (excluding the potatoes) in a bowl.

5. Brush the mixture over the potato stacks

6. Bake in the oven for 30 minutes or until edges of stacks are golden brown.

(Try topping the stacks with a bit of crumbled feta)

Et voila! 

My scratch recipe for spinach and feta stuffed chicken breast with seasoned stacked potatoes!

Bon Appetit 

-czaR2D2

No-Meat Stuffed Peppers Recipe from scratch

Okay, so here's the deal; Yesterday, I didn't have any food or available meat to cook and was starving! If anyone knows me well enough, they're probably aware of my avid addiction to heavy red meat. Clearly, I was in utter despair because all I had in my fridge were vegetables.
After pulling all the produce out of my fridge, I realized I had four red bell peppers and since I've never tried making stuffed peppers before, I'd make some with a recipe from scratch.Since it is from scratch I can only give you rough measurements, but the stuffing was enough to fill all four of the peppers so I'll try my best to remember the amount of everything I put in.


INGREDIENTS
4 red bell peppers
for the stuffing:
1 1/2 cups Steamed White Rice
1 Large Egg
3/4 cup of a finely diced yellow potato
1/4 cup of diced white onion
1/4 cup of diced tomato
3 tsp lemon juice
1/2 tsp ground sage
1/2 tsp ground oregano
1/2 tsp ground thyme
1 tsp ground cayenne pepper (use more or less depending on how spicy you want it)


Instructions:
Preheat oven to 350 degrees. In a 9X9 baking dish (I personally used glass baking dish), fill the bottom with water up to roughly a centimeter high (or a half an inch).
Cut the caps off the 4 red bell peppers. Place the peppers inside the baking dish in a standing position. When the oven is preheated, cover the bell peppers with foil and place in the oven for 30 minutes covered.

STUFFING:
In an oiled frying pan, on medium-high heat, sauté potatoes and onions until lightly browned. Remove from heat.
For the seasoning, in a small bowl, mix the sage, oregano, cayenne, thyme and lemon juice.
In a larger bowl, mix the steamed rice, with the egg and tomatoes until thoroughly mixed.
Mix in the sauteed onions, sautéed potatoes
On medium-high heat, lightly fry the stuffing in an oiled pan, mix in the seasoning gradually.
When the rice is lightly browned/golden, remove from heat.

This should take roughly 30 minutes or less while the peppers are in the oven. Once the covered peppers are in the oven for 30 minutes, remove the foil and place back in the oven between 20-30 more minutes or until the peppers look roasted.
When the peppers are done, remove from the oven and fill them with the stuffing, accordingly. There should be enough stuffing, maybe even an excess, to stuff the four peppers.
Once you're done stuffing the peppers, you may top it with a sauce of choice, I, however, left the peppers and stuffing as is, though some may choose to top it with sour cream, hot sauce, or ketchup.
And that is my no-meat, stuffed pepper recipe from scratch.
BON APPÉTIT!

czaR2-D2