Cream Cheese Stuffed Lemon Pepper Chicken

I’ve been loving prosciutto and stuffing chicken with cheese lately. Like totally obsessed.

But this obsessions like any other will pass, I promise.

Just like my obsession with everything peanut butter and chocolate is starting to slowly fade.

Ok maybe not. I don’t think that will ever pass.

What can I say I love the simple things.

And I just love me some lemon pepper chicken.

Add some cheese to the mix and I’m pretty much in heaven! Deelish!

I actually cooked my chicken in the same baking sheet I made my roasted green beans in.

I’m all about not doing dishes, so this was a perfect one pan meal!

Just put everything in the oven and in 20mins Voila! dinner and side all ready!

Cream Cheese Stuffed Lemon Pepper Chicken

Serves: 2 (easily multiplied)

Ingredients:

  • 2 4oz chicken breasts
  • 1 oz fat-free cream cheese
  • 2 tbsp shredded parmesan cheese
  • 1/2 lemon, juiced
  • sprinkle of dried basil, pepper, sea salt and red pepper flakes

Directions:

  1. Preheat oven to 425F.
  2. Pound chicken breast thin.
  3. Season both sides of each chicken breast with a pinch of sea salt, pepper and basil.
  4. Place 1/2 oz of cream cheese in the middle of each chicken breast, a pinch of red pepper flakes and a drizzle of lemon juice. Roll up. Secure with a toothpick.
  5. Place on a baking pan and drizzle the tops of the chicken breasts with the remaining lemon juice.
  6. Sprinkle parmesan on top and bake for 20mins or until chicken is cooked through and juices run clear.
  7. Serve with roasted green bean bundles.

How I roast a chicken and a quick and easy mac n cheese!

So last night my dad and sister came over for dinner. Probably the hardest person to please (food-wise) is my dad! He loves Bulgarian food, but he doesn’t like to venture into anything else. And since I don’t really know … Continue reading 

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Pan Seared Salmon in Lemon Butter Sauce

I don’t really like fish…or seafood in general…

I know, I’m kinda weird like that.

But it just doesn’t appeal to me.

Yet I absolutely love sushi rolls….

Which contains quite a bit of raw fish in ‘em….

I’m full of contradictions…

Anyways, salmon is one of the few fish I enjoy eating.

It has a pretty mild taste (it’s not too fishy!) and it goes ahhmazingly well with butter, lemon, and a little bit of red chilli flakes for heat!

Everything is better with butter!

Serve with some parmesan pumpkin risotto(recipe coming tomorrow!) and you have an impressive dinner that was actually pretty easy to make :)

When cooking salmon here are a few tips!

* Use oil and butter! The oil has a higher burning point than butter so it will prevent the butter from burning before your fish has been fully cooked!

* Preheat the oil+butter on medium-high heat then add the fish and reduce the heat immediately to medium-low! That will give your salmon a crunchy skin and because you are cooking it nice and slow you’ll have more control of how done you want your fish.

*Always start your salmon skin side down! Nothing is better than crunchy skin!

* Cook your salmon medium-rare – perfect!

* If your fish is sticking to the pan, just let it cook a little longer! If it’s not ready to be flipped then don’t force it to :) Just give it a minute longer to cook!

* For medium rare cook your fish 6mins skin side down, then flip and cook for about 60-90sec longer.

Pan Seared Salmon in Lemon Butter Sauce

Serves: 2

Ingredients:

  • 1 tbsp butter
  • 1 tbsp canola oil
  • 2 salmon fillets, skin on (6oz each)
  • 1/2 tsp salt
  • 1/4 tsp lemon pepper
  • 1/2 tsp red chilli flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 tbsp butter
  • juice of half a lemon
  • zest of 1 lemon

Directions:

In a pan over medium high heat, melt the butter with oil and let it get hot.

In a bowl, combine the salt, lemon pepper, chilli flakes, garlic powder and thyme. Rub the mixture all over the salmon.

Add the salmon(skin side down) to the pan, reduce the heat to medium low and cook for 6mins. Flip and cook for about 60-90secs longer or until medium rare.

In a saucepan, melt the butter. Add the lemon juice and zest and cook on low heat for a few mins until the sauce has thickened a little.

Serve the salmon immediately with the sauce and some chopped parsley.

Enjoy!

Lemon Muffin Top Cookies

Every now and then, I get sick of chocolate and I crave lemons and oranges. So since I already ate all my oranges, I figured why not make some lemon cookies!? I am a total cheater though, if you haven’t noticed already I have a basic cookie recipe that I use (every time!) that just makes the most fabulous cookies and depending on what you add in it makes your cookies either chewy, crispy, caky, light or fluffy! So versatile :) So I should totally have a book called “1 recipe, 100 cookies”!lol And I’m sorry that I’m giving you another cookie recipe, but last night after work, me and Mr. Picky were starving. My stomach was about to eat itself, so I have to get food right away. Plus it was a really good excuse to get some Cane’s Chicken (my guilty pleasure), but I did make dessert! Cookies, that’s pretty much my go-to easy dessert, and I am certain I can bake a batch in my sleep. But these lemon yummy cookies are out-of-this-world! To me the texture is just like the muffin top of a muffin, and that is the best part anyway! They are super light and fluffy and the lemon flavor is there, but it’s not overpowering and they are sort of refreshing, just amazing! I ate 5 right after they came out of the oven soo soon enough I too will have a muffin top!

Here’s how to make them!

Lemon Muffin Top Cookies

Makes a dozen

Ingredients:

  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp lemon extract
  • 2 lemons
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  •  1/8 tsp salt
  • yellow food coloring, optional (i used about 20 drops I wanted mine to scream “Lemon!” but you can leave it out or add as little or as much as you’d like! It’s just for color, it doesn’t affect the taste.)

Directions: In the bowl of electric mixer, cream butter, sugar, egg and lemon extract until fluffy. Grate the lemon zest from the lemons and add to the mix. Squeeze the lemon juice (from both lemons) in the butter/egg mixture. Stir to combine. Add in the flour, baking soda and salt and mix on medium low-speed until the dough forms. Add the yellow food coloring (if using) and beat to combine. Refrigerate for 2+ hours or in the freezer for at least 30 mins but preferably 1hour. Scoop the dough on a pregreased (parchment paper lined) baking sheet and bake at 350F for 10-12 mins. Let cool for 5 mins and enjoy :)