Chicken Bryan a la Brooke

So I am madly in love with a dish from Carrabba's called Chicken Bryan.

It's to die for amazing. I love basil, sun dried tomatoes, and the goat cheese adds

an extra taste on tang to the dish. It makes my mouth water just thinking about it.

So I decided since V-Day was on a Monday, we would stay at home but I would dust off

my gourmet cooking skills and try to make our favorite dish.

Carrabba's a la Brooke.

I think I pretty much nailed it. It was heavenly.

But of course just like Carrabba's we had to start out with some bread and their amazing herbs and

EVOO to dip it in....I tried my hand at that recipe too! DELISH!!!

So without making you wait any longer....

Here is a little slice of heaven smothered in butter :)

Italian Herbs:

Ingredients:
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon minced garlic
1 teaspoon kosher salt
1/4 cup extra virgin olive oil (or as needed)

Directions:

Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over. Serve with warm bread.

 

Chicken Bryan like Carrabba's
Grilled chicken breast topped with caprino (goat cheese) cheese and
sun-dried tomato, basil, and lemon butter sauce.

 

Serves: 6
Prep. Time: 0:55

1 Tbls. minced garlic
1 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine- I just use white cooking wine
1/4 cup fresh lemon juice
2/3 (or 10 tbls) cup cold butter - sliced
1 1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. caprino OR other goat cheese - room temperature

Directions:

 -Sauté garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken til’ slightly cooked, then bake at 350 (covered with foil) until cooked through (about 15-20 min).
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast
-Spoon prepared sun-dried tomato sauce over chicken.

Remember When?

Remember when I used to blog about cooking?! Don't worry that it has almost been a year since my last post! Pregnancy and a baby has taken over my life BUT I. Am. BACK!!

Get Excited!

So today, I will give you an oldie but a goodie....

SALSA VERDE TURKEY BURGERS

1 lb. ground turkey

Salsa verde

3 avocados

Mayo

2 Tbs. garlic, minced

Fresh cilantro

Tomato

Red Onion

Pepper jack cheese

Burger buns—I use Kaiser rolls or sourdough sub rolls.

Mix turkey and about ¾ C. salsa verde. Divide into burger patties and flatten. Grill.

Mix mayo, garlic and mayo. This will be your “ketchup” for your burger.

Top bun with avo mix, cilantro, burger, cheese, tomato and onion. And ENJOY!

Best Lasagna. No joke.

The Best Lasagna Ever.EVER.

Ingredients

• 1-½ pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top.

Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

This is a recipe from the pioneer woman. She is a genius. I had a friend make this for us, and my mouth was watering and I could not get enough to eat. I have never been one to have seconds on lasagna, but I think I had fifths with this one! The flavor is to die for! If you want the whole plya by play with pictures, you can go HERE and she breaks it down for you. This makes a lot of lasagna, so either make it for company or if you are SUPER hungry! Enjoy!

Tostadas

Brooke's Yummy Tostadas



This isn't really a "recipe" as much as it is me just throwing ingredients together and trying to come up with something new and healthy for us to eat!







Yields- 4 (but can always add more to make more!)



Ingredients:

• 2 Large Chicken Breasts(cut into bite size pieces)
• Taco seasoning
• Corn tortillas
• Shredded cheese
• 3 avocados
• 1 plum tomato
• 1 fresh jalepeno
• 1 small can of Mexican Style Corn (has black beans and onions mixed in)
  
• 2 tbls (about) lime juice
• salt

Assembly:

OK since this recipe was just by the seat of my pants you can really do it in any order you want to, there is no right or wrong way. BUT, I started by cooking the chicken in a skillet, til' it was almost all the way done, then threw in some water and some taco meat seasoning, til' it was all the way cooked and properly seasoned. Then I fried the tortillas to make them crispy!
I pre-heated the oven to about 350- and once my mixture for our topping was made, I put some cheese on the tortillas and topped them off with the cooked chicken. Threw those in the oven until the cheese was melted. As for the topping, I cut up (but don't mash) the avo's. Then added chopped tomatoes and jalepenos as well. Add in the corn mixture and stir up. Then add in the lime and salt to taste. Once this is all mixed up, you put this on top of the chicken and tortillas and ENJOY! :) Yummy in our tummy!

Devine Baked Potato Soup

BAKED POTATO SOUP aka“Hard Rock Café Baked Potato Soup.”

Give yourself enough time to make this. You need to bake the potatoes and allow them to cool before you begin on the soup.

8 slices bacon, fried crisp and crumbled (plus additional for garnish).....I use the microwave bacon to save time and it's easy cleanup!

3 T. butter

1 C diced yellow onions

1/3 C flour

6 C hot chicken broth (6 cups water plus 6 chicken bullion cubes)

4 C (or more) cooled, peeled, diced baked potatoes

2 C whipping cream

1 – 2 TBSP dried parsley

1 t. granulated garlic

1 ½ t. dried basil

1 ½ t. salt

1 ½ t. coarse black pepper

1 C shredded cheddar cheese (plus additional for garnish)

¼ C sliced green onions (plus additional for garnish)

Cook onions in 2 T. butter over medium-high heat until transparent, about 3 minutes. Add 1 T. butter. Once it melts, add flour stirring to prevent lumps; cook 3-5 minutes, until mixture turns golden. Add chicken broth gradually, whisking to prevent lumps. Continue whisking and allow to boil, until mixture thickens, 3-5 minutes. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, salt, and pepper. Simmer 10 minutes, do not allow to boil. Add cheese and green onions, heat until cheese melts smoothly. Garnish with additional bacon, cheese, and green onions.

Yummy in Your Tummy Pasta

BOWTIE PASTA W/PANCETTA AND TOMATO-CREAM SAUCE

½ C. chopped pancetta or bacon-I use bacon-about 8 strips

1 Tbs. olive oil

2 garlic cloves, minced

1 (14 ½ oz.) cans petite diced tomatoes in juice

½ C. whipping cream

¾ C. torn basil leaves, divided

1 box Bow-Tie pasta---i actually only use half a box

Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Drain dippings. Add olive oil and garlic back to the pan and sauté 30 seconds. Add tomatoes with juices and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in ½ C. basil. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta or bacon and remaining basil and serve.

Brooke's Notes- This recipe doesn't call for chicken but I added it anyways just because I always need protein! I cut 2 chicken breasts into bite size pieces then sprinkle with salt and pepper. Cook in the skillet after the bacon is done cooking, but in a clean skillet. Then add the oil and garlic and saute with the cooked chicken in the skillet as well, then follow the rest of the directions. and ENJOY!

Crockpot Tacos w/Fresh Pico

6 Boneless, skinless chicken Breasts
4 Boneless, skinless chicken thighs
1 Lg. jar medium Pace salsa

Arrange chicken in Crockpot, so that the breasts and thighs are mixed together. Pour all the salsa over top and bake on high for 4 hrs.

After chicken is cooked, take out and shred and place back in Crockpot in all the juice and salsa, and bake for another 2-3 hours on low.

Drain and serve with taco shells. (or burritos, or over rice as a taco salad)




Fresh Pico

4 Roma tomatoes, chopped
1 medium white onion, chopped
3 jalepenos, seeded, chopped
1 bunch cilantro, chopped
salt, to taste
1 Tbs. Lime juice, to taste

Mix and serve over taco meat

YUMMY! Tastes so fresh!