Hubby Homemaking: Cream Cheese Stuffed Chicken Breast

Yesterday Mark asked me what was for dinner. I told him I was going to make some chicken. Lately I have been feeling more and more like I should turn my blog over to Mark because the next 3 posts are also going to be hubby homemaking posts. He has turned into a MASTER CHEF while I feel like I have lost my sparkle a little bit. I feel like I must not be making very good food because he has been cooking a lot more than normal! haha :) Normally he doesn’t cook because I am busy whipping up my next culinary masterpiece….hopefully as I get better at this stay at home mom thing I can start being a good stay at home wife again! Then again…I am REALLY enjoying this new chef side of my husband. He comes up with some good stuff! Like this cream cheese stuffed chicken breast.

He just gave me the instructions so here you go:

Ingredients:

2 Chicken Breasts Sliced in Half (to make 4 thin chicken breasts)
4 oz cream cheese
Dried or Fresh Chives
1/2 Cup Bread Crumbs
1/4 tsp Oregano
1/4 tsp Basil
1/8 tsp Garlic Powder
1 Tbsp Butter
Grated Parmesan Cheese

4 skewers or toothpicks

Pre-heat oven to 375

Sorry there are no pictures of the process…I was banished from the kitchen as he created this.

Directions:
Slice your 2 chicken breasts in half to create 4 thin chicken breasts.
Spread 1oz cream cheese on each chicken breast
Sprinkle chives over the cream cheese
Roll chicken breasts and hold together using skewers

Mix together the breadcrumbs, oregano, basil, and garlic powder.

Coat the chicken in the breadcrumb mixture.

Melt the butter and drizzle over the chicken breasts.

Sprinkle the chicken breasts with parmesan cheese.

Bake at 375 for 30 Minutes.

Check out the cream cheese in the middle….oh YUM!

This was some of the “moistest” chicken I have ever eaten! I loved it and we just had the leftovers and the were just as good!

Tips from Mark:

Make sure the crumbs and cheese are nice and crunchy before you take it out of the oven.

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Snickerdoodle Bread

As most of you know by now because of my other Snickerdoodle posts…my hubby loves Snickerdoodle anything. I thought he might be getting bored of banana bread for breakfast so I decided to make him a dessert bread for breakfast. After searching I found a recipe that sounded good but I decided to change it up a little bit. Needless to say it was delicious and totally like having dessert for breakfast! (Who can complain about that?) It made enough for 2 loaves so I just froze half to make later on.

Sadly I didn’t take a picture of the finished product….you’ll just have to make it and see for yourself how yummy it looks :)

You need:

2 1/2 cups flour
1 tsp. baking powder
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
2 tsp. vanilla
3/4 cup Greek yogurt
1 pkg. White chocolate Chips
4 TB sugar
4 tsp. cinnamon'

Pre-Heat oven to 350

First: whip up your butter, sugar, and cinnamon until it is fluffy

Next: add your Greek yogurt followed by the Greek your eggs

Then: add your flour and baking powder

Last: add your all of your vanilla chips (and eat a couple! I love vanilla chips!)

 

Mix up the 4TB sugar and the 4tsp cinnamon.

Spray a bread pan with cooking spray. Add only half of your batter. Then sprinkle with half of the cinnamon sugar mixture. Add the rest of your batter and sprinkle the rest of the cinnamon sugar on the top of the bread.

Take a knife and make a swirling motion through the batter to mix some of the cinnamon in.

Bake at 350 for about 35 minutes or until a knife inserted in the center comes out clean.

Tips from KJ:

You don’t have to use Greek yogurt if you don’t have any. You could use regular yogurt or sour cream.

Experiment with different kinds of chocolate chips. I think toffee ones would be so yummy!

You could also make these into muffins!

Modified from Lil Luna

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Frog Eye Salad

So I feel a little sad that I have been pretty much absent from this blog since April. Things got a little crazy when we were moving while I was practically 9 months pregnant and then having a little bundle of Joy (see picture below in his cute “mommy’s little cupookie” onesie made for me by Elizabeth Johanson) makes it hard to blog let alone invent new recipes! But now I’m back and hopefully better than ever! :)

This is my new baking helper Little Jay who entered our lives on May 11 of this year! We are in love with him :)

Here is a recipe that is not new or invented by me but just one that you must know how to make if you are married to a man named Mark Helberg. He LOVES this stuff and would eat it every day if I kept it on hand. :) Now I know that most of you are not married to Mark Helberg but I’m sure you can find someone who also loves this stuff!

You need:

1 cup sugar

2 tablespoons flour

1 teaspoon salt

1 3/4 cups pineapple juice (use from juice reserved from pineapples)

2 eggs, beaten

1 16-ounce package acini de pepe

2 11-ounce cans mandarin oranges, drained

1 20-ounce can crushed pineapple, drain and reserve juice

1 20-ounce can pineapple chunks, drain and reserve juice

1 9-ounce carton light whipped cream

marshmallows

Cook Acini de Pepe. Drain it and let it cool. (I stuck it in the fridge to speed this up but check it because you don’t want it to get cold! Just room temp)

Combine sugar and flour in a pan and gradually stir in pineapple juice and eggs

Cook over medium heat, stirring until thickened

Once the pasta is cooled add the egg/sugar mixture to it and stir it up.

Next add all of your extra ingredients.

Keep in the refrigerator until ready to serve or after you have served so your husband can eat it for days and days :) 

Tips from Kj:

The thing that is fun about this is that you can add whatever you want to this past and it will be delicious! Experiment with different types of fruit or fun things like chocolate chips, bananas, peaches, strawberries etc.

Really make sure the pasta is cool before you add the egg mixture. No one likes scrambled eggs in their frog eye salad!

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