Crab Stuffed Chicken Breasts

Welcome and good afternoon bloggers! Welcome to another hearty entry to Everyday Meals! If you are joining us for the first time, I'm your recipe extraordinaire, Mandie. Today, we are going to be doing something a little different. I'm sure you've all heard of chicken cordon bleu, or stuffed chicken. We will be taking that concept and pairing it with crab. Before we begin, as always, I'm going to give you all a little trivia. Did you know that crabs make up 20% of all marine crustaceans caught, farmed, and consumed worldwide? That amounts to roughly 1.5 million tons annually. Also, the topic of whether or not crabs can feel pain when boiled live has been a big debate throughout the world. It has indeed been proven that crabs are able to feel *and* remember pain. Well, now that we've stopped and had a bit of educational fun, why don't we meet back in the kitchen and get cooking? Let's go!

Crab Stuffed Chicken Breasts

You will need:

• 4 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/4 cup chopped onion
• 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/3 cup crushed saltine crackers
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 4 skinless, boneless chicken breast halves
• 1 cup shredded Swiss cheese
• 1/2 teaspoon paprika

Phew! That was a bit of a shopping list. Are you still with me? Good!

1. To Make the white sauce: Melt 3 tablespoons of the butter in a medium saucepan. 
2. Stir in flour until smooth, then gradually stir in broth and milk. 
3. Bring all to a boil; and stir for about 2 minutes. 
4. Remove from the heat and set aside. 
5. In a large skillet, melt the remaining 1 tablespoon butter and saute onion over medium heat until tender. 
6. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce, and heat through. 
7. Preheat the oven to 350 degrees. 
8. Pound the chicken breasts to 1/4 inch thickness. 
9. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast, then roll up and secure with toothpicks. 
10. Place the chicken rolls in a lightly greased 9x13 inch baking dish, then top with the remaining white sauce. 
11. Cover the dish and bake at 350 degrees for 30 minutes or until chicken juices run clear. 
12. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. 
13. Remove the toothpicks and serve.
14. Enjoy!

I just want to stop and say a big, warm THANK YOU to everyone who has joined me so far. I am grateful to have each of you reading and making things with me daily. You get me through life sanely. Have a great day and I will catch you all on the flip side. Happy blogging to all! <3

Amaretto Shrimp Almondine

Welcome, welcome, welcome to another awesome entry to Everyday Meals! I'm your fabulous host, Mandie. Today, we will be tackling a shrimp almondine. For those of you who don't know what an almondine is, it's a culinary term indicating a garnish of almonds. Dishes referring to an almondine are cooked in butter and seasonings, then sprinkled with whole or flaked, toasted almonds. Almonds are native to the Mediterranean climate region of the Middle East, and as far eastward as the Indus. The word "almond" comes from the Old French word almande or alemande. Okay, I'm through with schooling everyone. I'm in a cooking mood, plus, that is why we're all here, right? Okay. Let's do this then!

Amaretto Shrimp Almondine

You will need:

• 1 pound angel hair pasta
• 1 cup all-purpose flour
• salt
• 1 pound medium shrimp, peeled and de-veined
• 1/2 cup butter
• 1 cup honey
• 1/2 cup sliced almonds
• 1/2 cup amaretto liqueur

Grab those aprons and let's get cooking!

1. Bring a large pot of lightly salted water to a boil. 
2. Add your pasta and cook for 8 to 10 minutes or until al dente, then drain. 
3. Place flour in a bowl and season with a pinch of salt. 
4. Pat the shrimp dry with a paper towel. 
5. Melt the butter in a large skillet over medium-high heat until it starts to bubble. 
6. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. 
7. Cook the shrimp only partially, about 1 or 2 minutes. 
8. Remove to a paper towel lined dish, and set aside. 
9. Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. 
10. Light a match, or even better, a long wooden skewer. 
11. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. 
12. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce. 
13. Return the shrimp and pasta to the skillet, and toss together until heated through.
14. Serve and enjoy!

I hope you all have a blast with this specific dish. Please, be careful and keep an eye on the open flame. This is very dangerous and has been known to cause large fires, but don't let that stop you. Be adventurous, but take precaution. I will catch you all on the flip side. Happy blogging to all! <3

Waikiki Meatballs

Good afternoon Bloggers! We are taking a trip to Hawaii with the fabulous recipe that I have for you all. Please note, if you have a fruit allergy to items such as pineapple, this dish may not be for you. Unfortunately, I as well, cannot eat this dish, but it won't stop me from sharing it with you. Here's a bit of trivia before we begin this recipe. The record for the world's largest meatball was set many times in 2009. The first set was in Mexico. The meatball wrighed 109 pounds. A month later, in Los Angeles, Jimmy Kimmel helped het the record at 198.6 pounds (Holy Moly!). Finally, in Concord, New Hampshire, the record was finally broken, with the meatball weighing in at 222.5 pounds! That's amazing isn't it? Well, now that we've had some fun trivia, let's get cooking!

Waikiki Meatballs

You will need:

• 1.5 pounds ground beef
• 2/3 cup crushed saltine cracker crumbs
• 1/3 cup minced onion
• 1 egg
• 1/4 cup milk
• 1.5 teaspoons ground ginger
• 1/2 teaspoon salt
• 1 tablespoon olive oil 
• 2 tablespoons cornstarch
• 1/2 cup packed brown sugar
• 1 (15 ounce) can pineapple chunks, drained, with juice reserved
• 1/3 cup white vinegar
• 1 tablespoon soy sauce
• 1/3 cup chopped green bell pepper

Let's do this! 

1. In a large bowl, combine the ground beef, cracker crumbs, onion, egg, milk, ginger and salt. 
2. Shape the mixture by rounding tablespoonfuls into meatballs. 
3. Heat olive oil in a large skillet over medium heat. 
4. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink, then drain the excess fat. 
5. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. 
6. Mix until smooth, then pour into the skillet with meatballs. 
7. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. 
8. Heat through.
9. Serve on your favorite rice and enjoy!

I hope you all have a great day. Enjoy this dish, share it, and I'll catch you all on the flip side. Happy blogging to all! <3

Chicken Tequila Fettuccine

Good afternoon bloggers! Welcome to a brand new edition on Everyday Meals. I'm Mandie, your recipe holder extrodinaire! Let me start by stating: I do not condone drinking at all. We will be using tequila in our recipe, and I wanted to give you all a little background on this item of choice. Tequila is made from the blue agave plant. The blue agave plant is grown typically around Tequila and Jalisco, Mexico as well as Guadalajara. Did you know: Mexican laws state that tequila can be produced only in the state of Jalisco as well as in limited regions in the states such as Michoacan, Nayarit, Guanajuaro, and Tamaulipas? Also, most tequila is 76 to 80 proof (38 to 40% alcohol content). Okay, now that I have filled you all in on our star item for today's recipe, let's get cooking!

Chicken Tequila Fettuccine

You will need:

• 1 (16 ounce) package fettuccine pasta
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 3 tablespoons tequila
• 2 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1.25 pounds skinless, boneless chicken breast halves , cubed
• 1/4 red onion, sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, sliced
• 1.5 cups heavy whipping cream

Ready? Let's do this!

1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. 
2. Add the stock, tequila and lime juice. 
3. Bring the mixture to a boil and cook until reduced to a paste-like consistency, then set aside. 
4. Pour soy sauce over the chicken and set aside for 5 minutes. 
5. Meanwhile, in a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally. 
6. In a pot, cook the fettuccine according to package directions. 
7. When the peppers have wilted, add the chicken and soy sauce. 
8. Toss and add the reserved tequila/lime paste and cream. 
9. Bring to a boil and gently simmer until the chicken is cooked through and sauce is thick. 
10. Toss the sauce with the well drained fettuccine and garnish with cilantro. 
11. Serve.
12. Enjoy!

I hope you enjoy this dish. Please note, the alcohol will have simmered out, leaving your dish left with only a mild remaining flavor. If you were worried before, please, don't be. Savor the flavors and I'll catch you all on the flip side. Happy Blogging to all! <3

French Leek and Ham Shepherd's Pie

Good morning bloggers! Welcome to another *very* early edition of Everyday Meals. I would have posted sooner, but I was in the midst of moving my computer around my apartment like a mad woman. I found the perfect spot and now I'm back online. Today, we are going to be making a version of Shepherd's Pie. The version of this dish is called French leek and ham Shepherd's Pie. For those of you who are unfarmiliar with leeks, here's a filler for you. The leek is a vegetable that belongs in the onion and garlic family. The only edible part of the leek is called the stem, or the stalk. The leek has a mild onion-like taste, which can be described as a mixture of cucumber and onion with a smell similar to scallions. Now that you are aware of what we are  using today, let's get in the kitchen and make some food!

French Leek and Ham Shepherd's Pie

You will need:

• 2.25 pounds potatoes, peeled and cut into chunks
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 pinch ground nutmeg
• salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1.5 pounds leeks, sliced
• 2 medium tomatoes, peeled, seeded, and coarsely chopped
• 1.5 pounds cooked ham, thinly sliced
• 1 egg yolk, lightly beaten
• 1/4 cup shredded mozzarella cheese

Ready?

1. Preheat the oven to 375 degrees. 
2. Lightly oil a 2 quart casserole dish. 
3. Bring a large pot of salted water to a boil. 
4. Add the potatoes and cook until tender but still firm, about 15 minutes, then drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. 
5. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. 
6. Stir in the leek and cook another minute until the leek is soft, but not brown. 
7. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. 
8. Stir in the ham and season with salt and pepper. 
9. Spread half of the mashed potatoes on the bottom of the casserole dish. 
10. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. 
11. Brush the surface of the mashed potatoes with the beaten egg yolk. 
12. Sprinkle on the shredded mozzarella. 
13. Bake in the preheated oven for 20 minutes, or until golden brown.
14. Enjoy!

I hope you all have a wonderful day. Take it easy, watch some tv, go outside, or whatever it is that makes you happy. I'll catch you all on the flip side. Happy blogging! <3

Halibut Enchiladas

Good morning Bloggers! Welcome to a bright and early edition of Everyday Meals. I'm your chipper host, Mandie. So, I looked back on our most popular blog entries and it appears that tacos and enchiladas are the most popular dishes. So, sticking with what's most popular, I decided that we will be making a new version of enchiladas. Enchiladas originated in Mexico, back in Mayan times. Originally, as a Mexican street food, enchiladas we corn tortillas dipped in chili sauce and eaten without fillings. Phew! I'm exhausted from gabbing so much. How about we nix the conversations and start cooking? I'll meet you back in the kitchen.

Savory Halibut Echiladas

You will need:

• 2 pounds skinless halibut fillets, cut into large pieces
• 1 pinch garlic powder
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 green bell pepper, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded Cheddar cheese
• 2 (10 ounce) cans enchilada sauce
• 8 flour tortillas
• 1 cup shredded Cheddar cheese
• 2 avocados, peeled, pitted, and sliced

Ready?

1. Preheat the oven to 375 degrees. 
2. Season the halibut with garlic powder, salt, and pepper, then cook on the stove top for a couple of minutes until partially cooked. 
3. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup of Cheddar cheese in a bowl. 
4. Gently fold the halibut into the mixture. 
5. Prepare a 9x13 baking dish with cooking spray. 
6. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish. 
7. Pour 1 can of enchilada sauce into a bowl. 
8. Dip the tortillas, one at a time, into the sauce to lightly coat. 
9. Spoon the halibut in equal portions into the center of each tortilla. 
10. Make the enchiladas by tightly rolling the tortillas and place the seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. 
11. Sprinkle with 1 cup Cheddar cheese. 
12. Cover the dish with aluminum foil and bake in the oven for 45 minutes. 
13. Top with avocado slices to serve.
14. Enjoy!

As you can tell, this is definitely not mom's traditional enchiladas. I hope you enjoy them anyway. Come back tomorrow for a brand new entry. Have a great day and happy blogging to everyone! <3

Chicken for a Cause (Please READ Below)

Good afternoon Bloggers! I welcome you all to another edition of Everyday Meals. Today, we are taking a break from anything remotely heathy and heading straight for the fatty train. We are going to be tackling fried chicken! I enjoy these days where I can kick back with some greasy chicken and a cold beer (I do not encourage drinking, by the way). Did you know, more than 50 billion chickens are reared annually as a source of food? Both their meat and eggs are desired. Well, that's all the schooling I have for you today. Let's get in the kitchen and get greasy!

Chicken in Basil Cream

You will need:

• 1/4 cup milk
• 1/4 cup dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Are you still with me? Good.

1. Place the milk and bread crumbs in separate, shallow bowls. 
2. In a skillet, heat butter or margarine to medium heat. 
3. Dip the chicken in milk, then coat with the crumbs. Cook the chicken in the skillet, on both sides, until juices run clear, about 10 minutes. 
4. Remove and keep warm. 
5. Add the broth to the skillet. 
6. Bring to a boil over medium heat, and stir to loosen the browned bits from the pan. 
7. Stir in the cream and pimentos, then let boil and stir for 1 minute before reducing the heat. 
8. Add in the Parmesan cheese, basil and pepper. 
9. Stir the sauce and cook until heated through. 
10. Pour the mixture over the chicken and serve!
11. Enjoy!

I hope you all have a great day. I just want to alert everyone out there in the universe that tomorrow is Alzheimer's Action Day (September 21st). You can help raise awareness by alerting your friends, family, whoever. If you have a facebook, change your profile picture and turn it purple. Help fight the number 1 disease in America. Happy blogging <3

Bruschetta Chicken Bake

Good afternoon bloggers! I welcome you all to another edition of Everyday Meals. I'm Mandie, your "hostest with the mostest". I would love to tell you that I was off galavanting yester in light of my absence, but I was not. I am working hard on a story that I aim to get published. Working hard makes me hungry though. Today, we will be taking it easy and dealing with a casserole. We will be making something called Bruschetta Chicken Bake. For those of you who don't know... bruschetta is an antipasto ("before the meal") from Italy. It dates back to somewhere in the 15th century. Bruschetta is often mispronounced. You actually say it like so: brus'ket:a.  Now that I have fed your intellect, why not feed our stomaches? I'll meet you in the kitchen!

Bruschetta Chicken Bake

You will need:

• 1.5 pounds skinless, boneless chicken breast halves,  cubed
• 1 teaspoon salt
• 1 (15 ounce) can diced tomatoes with juice
• 1/2 cup water
• 1 tablespoon minced garlic
• 1 (6 ounce) box chicken-flavored dry bread stuffing mix
• 2 cups shredded mozzarella cheese
• 1 tablespoon Italian seasoning

Now that I'm sure you've stuck around, let's get cooking!

1. Preheat the oven to 400 degrees. 
2. Spray a 9x13 inch baking dish with cooking spray. 
3. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. 
4. Stir together the tomatoes, water, garlic, and stuffing mix in a large bowl, then set aside to soften. 
5. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. 
6. Spread the softened stuffing mixture on top. 
7. Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
8. Let cool and enjoy!

I'm glad you all decided to join me for this interesting twist on an apetizer made meal. Have a great and safe weekend where ever you are. Come back tomorrow for another exciting dish to try your hand at. Happy blogging to all and I'll catch you on the flip side! <3

Scallops and Pasta

Good afternoon bloggers! Thank you for stopping in to join me for another edition of Everyday Meals. Today, we will be experimenting with seafood. We want to give our family that "slave over the stove" taste, without really slaving. We will be enjoying pan-seared scallops over pasta. So, if you're all ready, let's grab your aprons, pots and pans and let's get cooking!

Basil Pan-Seared Scallops Over Pasta

You will need:

• 1 (16 ounce) package farfalle pasta
• 24 scallops, rinsed and drained
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 1.5 teaspoons dried minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons dried basil
• 9 tablespoons whipped butter

Take a breath, enjoy the view and let's do this!

1. Bring a large pot of water to a boil. 
2. Cook the pasta in boiling water for 8 to 10 minutes, or until al dente. 
3. Drain, rinse, and transfer to a large serving bowl. 
4. Meanwhile, place the scallops in a large bowl. 
5. In a smaller bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper, then pour mixture over the scallops. 
6. Arrange the scallops in a single layer in a large baking dish or plate. 
7. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil. 
8. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. 
9. Place 12 scallops basil-side down, and cook for 3 to 4 minutes until dark golden brown. 
10. Turn the scallops, and cook the other side. 
11. Cook the remaining 12 scallops the same way. 
12. In a small saucepan, melt the remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. 
13. Toss pasta with the butter and olive oil mixture. 
14. Divide pasta onto plates, and top with scallops.
15. Enjoy!

I hope you all have a fantastic afternoon. If your family doesn't enjoy this dish, we must be doing something wrong... Haha not really. But I'll catch you all on the flip side. Happy blogging to everyone! <3

Parlez-vous Alasatian?

Good afternoon bloggers! Welcome to a brand new entry to Everyday Meals. As always, I'm the host with the most (recipes that is), Mandie. Today, we will be trying our hand at a traditional French recipe hailing from Alsace. Alsace is the 5th smallest region in France.  It is located along France's eastern border on the bank of the upper Rhine. Most of the cuisine in Alsace is based on Germanic culinary traditions. The food dishes are substantial and served in very generous portions. So, with a little history and culture fused into your lives, I feel that we can now begin. Let's get to the kitchen and get cooking!

Alsatian Pork and Sauerkraut

You will need:

• 4 slices bacon, cut into 1-inch pieces
• 1 onion, chopped
• 1 (16 ounce) can sauerkraut, drained
• 1.5 tablespoons dark brown sugar
• 4 cups chicken broth, plus more if needed
• 3 potatoes, quartered
• 1 large Granny Smith apple, cored and sliced
• 12 juniper berries
• 6 whole black peppercorns
• 2 whole cloves
• 1 sprig fresh parsley
• 1 bay leaf
• 4 boneless pork chops, 1/2 inch thick
• 1 pound kielbasa sausage, cut into 3 inch pieces

Let's do this!

1. Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. 
2. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. 
3. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. 
4. Add the potatoes and apple slices. 
5. Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). 
6. Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. 
7. Add more chicken broth, if needed, to just cover the ingredients. 
8. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour. 
9. To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. 
10. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
11. Enjoy!

I hope you all enjoy this quiet afternoon. Have a blast trying something new. Remember, it's only wrong if it taste wrong. Haha. I'll catch you all on the flip side. Happy blogging to all! <3

Soy and Honey Pork Chops

Good afternoon bloggers! Today, we are going to be making a delicious twist on normal pork chops. Most people, like myself, only eat pork chops with apple sauce or even an A1 dipping sauce. We will be completely omitting the dipping sauce in return for full out flavor! Did you know that the pork chop is cut perpendicularly to the spine of the pig and usually contains a rib or part of a vertebra? Also, did you know that pork is not graded by the USDA as beef? Pork grades are based on size and the gender of the animal. Now that you have had a little bit of schooling on pork, let's get cooking!

Soy and Honey Pork Chops

You will need:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 pinch crushed red pepper flakes
• 1 pinch freshly ground black pepper, or to taste
• 4 center-cut boneless pork chops
• 2 teaspoons canola oil, or as needed
• salt to taste
• 1 large sweet onion, sliced

Let's grab those utensils and get to the grill!

1. Preheat an outdoor grill for high heat, and lightly oil the grate. 
2. Mix the honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. 
3. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. 
4. Brush the chops with canola oil on both sides, and sprinkle with salt and black pepper. 
5. Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. 
6. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. 
7. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 160 degrees. 
8. While the chops are grilling, brush the slices of onion with oil, and sprinkle with salt and black pepper. 
9. Grill the onion slices until they are translucent and browned, 3 to 4 minutes per side. 
10. To serve, place the chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.
11. Enjoy!

I hope you all have a fantastic day. Take it easy while the kids are at school. I will catch you all on the flip side. Happy blogging to all! <3

Vegetable Stuffed Cannelloni

Good afternoon bloggers! Welcome to another edition of everyone's favorite recipe blog, Everyday Meals. Today, we are going to explore cannelloni! I'm sure most of you know what cannelloni is, but for those of you who do not, here is a brief schooling. Cannelloni are large, rectangular pasta sheets that are rolled into a cylindrical shape to hold a stuffing or a filling inside of it. Cannelloni roughly translates to "large reeds" in Italian. Many times, cannelloni is often mistaken for manicotti, which is actually an Italian dinner crepe. So, now that we all know what cannelloni is, what do you say we get in the kitchen and make something delicious?

Vegetable Stuffed Cannelloni

You will need:

• 8 cannelloni noodles
• 5 cloves garlic, minced
• 5 shallots, chopped
• 2 tablespoons olive oil
• 1 cup dry sherry
• 2 cups heavy whipping cream
• salt and pepper to taste
• 1 onion, chopped
• 1 cup fresh sliced mushrooms
• 1 zucchini, chopped
• 1 small eggplant, diced
• 2 roasted red bell peppers, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 cup ricotta cheese
• 1 cup grated Parmesan cheese

Ready?

1. In a large pot of salted water, parboil the cannelloni.  
2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. 
3. Pour in the sherry, raise heat to high, and reduce the liquid by half. 
4. Stir in cream and reduce until there is about 1.5 cups of liquid. 
5. Remove from the heat and season with salt and pepper to taste, then set the cream sauce aside. 
6. In a large skillet, heat one tablespoon olive oil over medium heat. 
7. Cook the onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender and transfer to a large bowl. 
8. Stir in the red peppers, basil, oregano, ricotta, and Parmesan cheese. 
9. Season to taste with salt and pepper. 
10. Set the filling aside. 
11. Preheat the oven to 350 degrees. 
12. Lightly grease one 9x13 inch baking dish. 
13. Stuff the vegetable and cheese filling into the cannelloni. 
14. Place in the prepared baking dish and cover with cream sauce. 
15. Bake in the preheated oven for 25 minutes.
16. Enjoy!

I hope you all have a wonderful day. If you're from the states, please take a moment to remember the fallen from 9/11. Say a prayer and have a slow day. I will catch you all on the flip side. Happy blogging to all. <3

Acapulco Margarita Grouper

Good evening bloggers! Welcome to another edition of Everyday Meals. As always, I'm your host for the evening, Mandie. Tonight, I thought about what to do for our recipe. It took me some time to uncover what we have and have not done. Well, considering we've done a ton of fish recipes, one fish we have not done is grouper. For those of you who don't know what grouper is, here's a little outline. Grouper is a family of fish, including the sea bass. They typically have a large mouth and a stout body. Quite of bit of grouper are now farmed and sold live to fish markets. Okay, well that should clue you all in a bit about what kind of fish this is. I suggest googling a picture so you may see what it looks like. Anywho... let's get to the grill and make some dinner!

Acapulco Margarita Grouper

You will need:

• 4 grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Ready? Great.

1. Place the grouper in a shallow baking dish. 
2. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. 
3. Pour the mixture over the fillets, and rub into the fish. Cover, and refrigerate for 1/2 hour, turning the fillets once. 
4. Preheat the grill for high heat. 
5. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. 
6. Season to taste with salt and set the salsa aside. 
7. Remove the fillets from the marinade, and pat dry. 
8. Brush the fillets with oil, and sprinkle with ground black pepper. 
9. In a small saucepan, boil remaining marinade for several minutes. 
10. Remove from heat, and strain out the garlic cloves, then set aside to cool. 
11. Grill the fish for 4 minutes per side, or until fish is easily flaked with a fork. 
12. Transfer fillets to a serving dish. 
13. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
14. Enjoy!

I hope you all enjoy the remainder of your evening. I will catch you all on the flip side. I'll leave you with this awesome song that always makes me giddy inside. Happy blogging to all! <3

Stromboli

Good Afternoon Bloggers! Welcome to a brand new edition of Everyday Meals. As always, I'm your fun host, Mandie. Today, we are going to be making Stromboli. Stromboli is basically a turnover filled with delicious meats, cheeses, and vegetables. The Stromboli originated right outside of Philly in 1950 by a man named Nazzareno Romano. This man was a genius, honestly. Well, with our little lesson, my hunger has grown exponentially. Let's get in the kicthen and get our Italian on!

Stromboli

You will need:

• 1/2 pound lean ground beef
• 1 (13.8 ounce) can refrigerated classic pizza crust
• 1/4 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped green and red bell pepper
• 1/4 teaspoon dried Italian seasoning

Ready?

1. Heat the oven to 400 degrees. 
2. Spray a cookie sheet with nonstick cooking spray. 
3. Brown the ground beef in a medium skillet over medium-high heat until thoroughly cooked, stirring frequently, then drain and set aside.
4. Unroll the dough and place on the sprayed cookie sheet. Starting at the center, press out the dough with your hands to form a 12x8 inch rectangle. 
5. Spread the sauce over the dough to within 2 inches of the long sides and 1/2 inch of short sides. 
6. Place the cooked ground beef lengthwise down the center, forming a 3 inch wide strip. 
7. Top with cheese, bell pepper and Italian seasoning. 
8. Fold the long sides of dough over the filling, then press the edges to seal. 
9. Bake at 400 degrees for 15 to 20 minutes or until crust is golden brown.
10. Enjoy!

I hope you all have enjoyed this edition of Everyday Meals. I'm going to leave you all with this awsome song that I enjoy dancing to very much, in hopes that it gets you all dancing as well. Have a great day and I'll catch you on the flip side. Happy Blogging to all! <3

Ginger Glazed Mahi Mahi

Good evening bloggers! Welcome to another edition of Everyday Meals. I'm your host, Mandie. Tonight, we are going to be tackling Mahi Mahi. For those of you who aren't farmiliar with what Mahi Mahi is, here's a little background. Mahi Mahi (or as others may know it, commoon dolphinfish) is a ray-finned surface-dwelling fish. It can be found in most off-shor tropical, temperate, or subtropical waters around the world. The word "Mahi Mahi" literally means "very strong" in Hawaiian. Okay, now that you've been schooled on what Mahi Mahi is, let's get into the kitchen and start cooking!

Ginger Glazed Mahi Mahi

You will need:

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season the fish fillets with salt and pepper, and place them into the dish. 
2. If the fillets have skin on them, place them skin side down. 
3. Cover, and refrigerate for 20 minutes to marinate. 
4. Heat vegetable oil in a large skillet over medium-high heat. 
5. Remove the fish from the dish, and reserve the marinade. 
6. Fry the fish for 4 to 6 minutes on each side, turning only once, until the fish flakes easily with a fork. 
7. Move the fillets to a serving platter and keep warm. 
8. Pour the reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. 
9. Spoon the glaze over the fish, and serve immediately.
10. Enjoy!

I hope you all have a wonderful night. I will catch you on the flip side. Don't over eat and happy blogging to all! <3

Chicken Divan

Good morning bloggers! This is a very, very early edition of Everyday Meals and I'm your cheerful host, Mandie. I obviously was absent yesterday, but I'm back with another awesome meal that won't break the sides of your jeans. I'm sticking with the health trend, but also food that could be enjoyable and tasteful at the same time. I don't want to talk your ears off right now, so instead, let's take a peek at this yummy recipe and I'll meet you in the kitchen!

Stuffed Chicken Divan with a Sherry Dijon Sauce

You will need:

• Cooking spray 
• 2 cups fresh broccoli florets 
• 1/2 cup grated Gruyere cheese 
• 1 clove garlic, finely chopped 
• 4 boneless skinless chicken breast halves 
• 2 teaspoons olive oil 
• 2 teaspoons chopped fresh thyme 
• Kosher salt and freshly ground black pepper 
• 1 cup low-fat evaporated milk 
• 1/2 cup low-sodium chicken broth 
• 1/4 cup dry sherry 
• 1.5 teaspoon cornstarch 
• 2 tablespoons grated Parmesan cheese 
• 1 teaspoon Dijon mustard

1. Preheat the broiler. 
2. Mist a shallow rectangular baking dish with cooking spray. 
3. Bring a medium pot of salted water to a boil and add the broccoli and cook until bright green and crisp tender, about 5 minutes. 
4. Drain well and run under cold water until cold and squeeze dry in paper towels. 
5. Chop the broccoli and toss in a bowl with the Gruyere and garlic. 
6. Insert a paring knife into the thickest part of each chicken breast to make a 3 inch deep pocket. 
7. Stuff each chicken breast with equal amounts of the broccoli mixture. 
8. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. 
9. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. 
10. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side.
11. Transfer to the baking dish. 
12. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. 
13. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. 
14. Cook until just thickened, about 2 minutes. 
15. Remove from heat and stir in the Parmesan. 
16. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. 
17. Broil until lightly browned, 2 to 3 minutes. 
18. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. 
19. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. 
20. Top with a halved chicken breast.
21. Enjoy!

I hope you have an awesome day, full of healthy choices (yes, please put down that jelly dough nut...). Since this was a longer blog entry, I'm nixing the video today. I will catch you all on the flip side. Happy blogging to you all! <3

Margherita Pasta

Good afternoon bloggers! Just to recap, yesterday, we took a detour from our usual path and did a vegetarian ditty called Veggie Burgers. Today, we can happily skip back onto our path of starches and yumminess (not that veggie burgers are horrible!) Anyway, today we are taking one dish that I really love to pieces (Margherita pizza) and crafting it into pasta form. It's a dish that I'm sure each of you will enjoy, especially if you have a rich heritage of Italian in you. With that being said, let's go make some food!

Pasta Margherita

You will need:

• 8 ounces angel hair pasta, freshly cooked according to package directions
• 1/2 cup Extra Virgin Olive Oil
• 5 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 (14.5 ounce) can diced tomatoes, drained
• 4 green onions, thinly sliced
• 1 teaspoon salt
• 1 (8 ounce) container fresh mozzarella cheese, drained, sliced
• 1/2 cup fresh basil leaves, torn into small pieces
• Grated Parmesan cheese

Ready?

1. Place the freshly cooked pasta in a large bowl and set aside. 
2. Heat olive oil in a medium skillet over medium high heat. Add garlic and crushed red pepper flakes, then cook and stir for 1 minute. 
3. Add the drained tomatoes and green onions, followed by a sprinkle of salt. 
4. Cook until just heated through, about 3 minutes. 
5. Toss the hot cooked angel hair pasta with the tomato mixture. 
6. Add the sliced fresh mozzarella cheese and torn basil leaves, tossing to mix. 
7. Divide the pasta between 4 dinner plates. 
8. Serve immediately with grated Parmesan cheese.
9. Enjoy!

I hope you all have a fabulous day! Thank you for joining me again. I leave you all with another of my favorite music videos. Happy Blogging to all and I'll catch you on the flip side! <3

A Healthy Little Thing

Good afternoon bloggers! Welcome to another edition of Everyday Meals. We are definitely doing some changes around this blog. I have recently decided to look into Buddhism. Along with that, I am converting back to being a vegetarian. I enjoyed my life then (not that I hate my life now). I was just a bit healthier, and yes, I can be a health nut sometimes. But I am not forcing any uuber healthy stuff on you all. I do however want to introduce you to one of my favorite foods ever. I have always been a sucker for a good veggie burger. Well, that is what we are making today. I know, I know. I'm getting a few groans here and there, but trust me. It's not as tasteless and icky sounding as you think. I'll meet you in the kitchen!

All-Star Veggie Burger

You will need:

• 1 (15.5 ounce) can garbanzo beans, drained and mashed
• 8 fresh basil leaves, chopped
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 cup cooked brown rice
• 1 (14 ounce) package firm tofu
• 5 tablespoons Korean barbeque sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3/4 teaspoon dried sage
• 2 teaspoons vegetable oil

Still with me? Excellent!

1. In a large bowl, stir together the mashed garbanzo beans and basil. 
2. Mix in the oat bran, quick oats, and rice. 
3. The mixture should seem a little dry, but that's okay.
4. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. 
5. It is not necessary to remove all of the water. 
6. Pour the barbeque sauce over the tofu, and stir to coat. 
7. Stir the tofu into the garbanzo beans and oats. 
8. Season with salt, pepper, garlic powder, and sage, then mix until well blended. 
9. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. 
10. Serve as you would burgers.
11. Enjoy!

I hope you all have a great night. I know this is a big difference from our normal yummy, fatty foods. I just want to take it up to a slightly healthier notch. Anyway, enjoy the recipe as well as the video below (which by the way, is a BRAND NEW song and video from one of my favorite singers, ever... Mr. Darren Hayes.) Happy blogging and I'll catch you on the flip side! <3

Turkey, Turkey, Turkey! (And a Bieber Fail Too!)

Good afternoon bloggers! Yesterday, we took an easy day. I hope that everyone got their fill of peace and relaxation. Today, we are kicking our speed up just a notch, but only a notch. ^_^ Today, we will be making turkey! I can assure you all that it isn't at tough as it sounds. Let's grab those roasting pans and get cooking!

Rosemary Roasted Turkey

You will need:

• 3/4 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

Still here? Great. Let's begin!

1. Preheat the oven to 325 degrees. 
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt, then set aside. 
3. Wash the turkey inside and out and pat dry. 
4. Remove any large fat deposits. 
5. Loosen the skin from the breast (This is done by slowly working your fingers between the breast and the skin). Work it loose to the end of the drumstick, being careful not to tear the skin. 
6. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. 
7. Rub the remainder of the rosemary mixture over the outside of the breast. 
8. Use toothpicks to seal skin over any exposed breast meat. 
9. Place the turkey on a rack in a roasting pan. 
10. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees.
11. Let the bird cool for a bit, then slice, serve, and enjoy!

I hope you all have a great evening. Share this recipe if you'd like and be sure not to over-stuff yourselves on this delicious meal. I will catch you all on the flip side. Happy blogging and enjoy the video below... but please, don't hate on me for Justin Bieber's dumbness. <3