Pimento cheese stuffed chicken

4 oz sharp cheddar cheese
2 oz cream cheese
3 tablespoons pimentos
1/4 cup mayo
1/2 teaspoon paprika
1 garlic clove
1/2 teaspoon worcestershire sauce
Teaspoon grated onion

4 chicken breasts
1 cup seasoned bread crumbs
2 tablespoons olive oil

Preheat oven to 350

Butterfly chicken (cut open like a book). Pound chicken to 1/4 inch thick between plastic wrap. Season with salt and pepper. Grate cheese on small side of grater. Mix mayo, grated garlic, grated onion, paprika, pimento, and worcestershire sauce. Mash in cream cheese and fold in cheddar cheese.

Place 1/4 pimento cheese in the middle of each breast. Fold the pointy end over filling. Fold sides over like a burrito and roll towards the thicker end of the breast. Secure with toothpicks and roll in bread crumbs.

Sauté chicken rolls in olive oil for 3 min each side. Place pan in oven and bake for 12 minutes.

Jicama slaw

Sweet crunchy jicama makes for a crisp and refreshing salad. A mild vinaigrette keeps this very light.

Half of a medium jicama
1 carrot grated
1/2 head of cabbage
8 leaves romaine lettuce

1/4 cup champagne or white wine vinegar
Pinch salt
Fresh ground pepper
Small garlic clove
1 teaspoon Dijon mustard
1/4 cup olive oil

Smash and peel garlic. Add salt, garlic, and vinegar to a small bowl. Stir. Add dijon mustard and slowly whisk in olive oil
Set aside.

Peel jicama and cut into matchsticks or dice. Shred cabbage and romaine. Toss salad with salad dressing right before serving.

Best BBQ Chicken

Marinade:
1 Teaspoon dry mustard
2 teaspoons smoked paprika
4 garlic cloves (grated or minced)
Teaspoon brown sugar
Teaspoon salt
Black pepper
Juice and zest of one lemon
Olive oil to make a paste

BBQ sauce of your choice

bone in skin on chicken pieces (4 lbs) or pork

Mix all ingredients together for marinade. Smear paste onto chicken pieces making sure to get the paste under the skin. Marinade for 4 to 12 hours. Heat half of grill for 10 minutes on med-high. Grill chicken on med-high 4-5 min each side until skin is crisp and grill marks are set. Move chicken to cold side of the grill and turn heat to med-low and close grill lid. Continue to cook for 30-40 min until chicken is almost cooked through. Brush on BBQ sauce and let sauce caramelize and thicken for 5 minutes. Let rest 5-0 min. Enjoy!

Ridiculous raspberry Almond Bars

These bars are UNBELIEVABLE!!! Easy to prepare. Buttery, thick, fruity, and decadent. Made healthier with applesauce, wheat germ (adds to the nutty flavor) and splenda these bars are decadent and full of flavor. Not too sweet and definitely bakery quality.

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Minutes plus hour to cool

Recipe Yield 36 servings

1 1/2 cups butter, softened
1 cups sugar
1 cup granulated splenda
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup unsweetened applesauce
2 cups whole almonds
4 1/2 cups all-purpose flour (you can skip the almond flour and wheat germ and use 5 cups flour)
1/2 cup wheat germ
1 1/2 teaspoon baking powder
1 (18 ounce) jar raspberry jam (seedless preferred)
1 tablespoon sugar
Pinch nutmeg
3 tablespoons butter

In your food processor, grind 1 cup almonds into almond "flour". Reserve.

Chop the remaining almonds into small pieces. With a fork, mash 3 tablespoons butter, 1 tablespoon sugar, and nutmeg into the chopped almonds. Reserve.

Whisk flour, wheat germ, almond flour, and baking powder together in a mixing bowl. Set aside.

Cream room temp butter with sugar for 3 minutes or until pale and fluffy. Add room temp eggs one at a time until incorporated. (put then in hot water for 5 minutes to bring to room temp,) Add extracts. Gradually incorporate flour mixture. DO NOT OVERMIX!

Warm jam in microwave for 45 sec. Stir thoroughly.

Using wet hands Pat 2/3 of the dough into a 9x13 pan. Spread jam over dough. Crumble remaining 1/3 dough over the jam layer. Sprinkle nut mixture on top and bake for 40 minutes at 350 rotating pan half way through. Let cool for an hour and cut into bars....then enjoy.

Kristan original.
Nutrition Facts
Serving Size 59 g
Amount Per Serving
Calories 245Calories from Fat 106
% Daily Value*
Total Fat 11.8g18%
Saturated Fat 5.8g29%
Trans Fat 0.0g
Cholesterol 33mg11%
Sodium 65mg3%
Total Carbohydrates 32.6g11%
Dietary Fiber 1.3g5%
Sugars 15.2g
Protein 3.7g
Vitamin A 6% • Vitamin C 0%
Calcium 3% • Iron 6%
Nutrition Grade D+
* Based on a 2000 calorie diet

Raspberry almond dessert bars

Prep Time:
15 Min Cook Time:
40 Min Ready In:
55 Min
Servings  (Help)

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Original Recipe Yield 36 servings  
Ingredients

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon baking powder
1 (12 ounce) jar raspberry jam
Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture.
Press into a greased 13-in. x 9-in. x 2-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. Fill indentations with jam. Bake at 350 degrees F for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Carrot orzo

Though made with orzo rather than rice, this colorful dish is similar to risotto.

Prep Time: 41 minutes
Yield: Makes 6 to 8 servings
Ingredients
8  ounces  carrots, cut into 1-inch pieces (about 2 cups)
2 1/2  cups  chicken broth
3  tablespoons  butter
1  medium onion, chopped
2  cups  uncooked orzo pasta
2  garlic cloves, minced
1  teaspoon  salt
1/2  teaspoon  pepper
1  cup  freshly grated Parmesan cheese
3  tablespoons  chopped fresh chives
1  teaspoon  chopped fresh thyme
Garnish: carrot curls
Preparation
1. Process carrots in a food processor 15 seconds or until finely chopped.

2. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

3. Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

4. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

5. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Karen Brosius, Columbia, South Carolina, Southern Living, JUNE 2010
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Sautéed cabbage

1 head of cabbage
1 tablespoon butter and canola oil
1 large carrot
1/4 cup chicken stock or kalua pork jus
S&p to taste

Shred cabbage and grate carrot. Add 1 tablespoon each of butter and canola oil to a large stainless steel saute pan. Heat pan until very hot. Add cabbage and brown slightly. Cook on medium-high for 3 minutes tossing the cabbage to cook evenly. Add chicken stock or jus from Kalua pork, cover and simmer for 3 minutes. Add in carrot and cook for 3 more minutes. Serve with kalua pork and pearl rice.

Unbelievable slow cooker kalua pork

This pork has incredible flavor. You will be amazed what 2 little ingredients can do. Tastes very authentic.

6-10 lb. Pork butt roast
1 tablespoon natural salt (hawaiin pink or Utah "real salt" brand salt)
1 tablespoon liquid smoke

Score fat cap on roast. Rub liquid smoke and salt into pork. Cook on high for 2 hours and then on low for 5 hours. Pour off juices and remove fat. Let roast cool and then shred meat. Season with the pork jus and serve with pearl rice and sautéed cabbage. Perfect for a luau!