What I've been making in the kitchen....

Here are a few delicious foods I have made lately......sometimes I am in a slump in the kitchen, but lately I have had a little more energy!

Veggie Stuffed Chicken

I had a HUGE chicken breast, enough to feed us both, so I stuffed it with veggies:

I cut slits into the breast and I stuffed each slit with yellow squash, red onion and green pepper.  I Added the rest of the veggies to the pan, drizzled it all with EVOO and sprinkle seasonings on it.  

After baking for 15 minutes at 375°, 

I topped it with some chunks of fresh mozzarella cheese and baked for another 15 minutes.

It was yummy!!

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I LOVE Quiche....

My basic recipe is always 4 eggs, 8-10 oz evaporated milk and 8 oz mixed cheeses (cheddar, monterey jack, pepper jack, swiss, whatever is in the fridge). and add whatever veggies/meat I have (spinach, red or green peppers, onion, bacon, broccoli, ham, sausage, etc).

This one was green and red peppers, onion and ham:

I had it for breakfast and dinner one day and lunch the next!

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I made croutons out of Jalapeno and Corn Bread - I tossed them in EVOO and salt and pepper and baked at 400° for about 15 min, until crunchy!

...and they were delish on a salad:

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Chocolate Covered Strawberries

I dipped strawberries in white chocolate and added lollipop sticks:

I drizzled them with red chocolate to match the sticks:

And they went fast at the Mother's Day picnic!

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Minted Lemonade

Minted Lemonade

2 c sugar 

6 c water

2 c lemon juice - 6-8 lemons, freshly squeezed

1/2 c fresh mint leaves

lemon slices and mints sprigs

Simmer sugar and 2 c water over medium heat until sugar is dissolved, to make simple syrup .  Let cool.  Juice the lemons and add remaining 4 c water to a large pitcher and add only1 cup simple syrup.  Stir and taste.  If you need it sweeter, add more simple syrup.  Stir in torn mint leaves and refrigerate for at least an hour.  Serve over ice and garnish with mint sprig and a slice of lemon

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Bacon Bites