Guest fan post #6 from Kate in New Jersey – Recipes for Goat Cheese Stuffed Chicken, Broccoli Cheddar Soup and French Toast Casserole
I am pleased today to present our 6th fan post from Kate in New Jersey. Kate is sharing with us 3 of her favorite recipes!
Hi, My name is Kate. I have a Masters degree in Medieval history, currently work for a large chamber of commerce in northern New Jersey and I have a small business called Quilts by Kate where I take memorabilia like t-shirts, wedding gowns, baby clothes, etc. and turn them into memory quilts. My husband and I are addicted to good TV and good food. We eat out at least twice a week (even in these difficult economic times). We see it as doing our part to get things going again. We have four cats (Trixie, Ari, Fiona & Taco) who mostly own us and no kids.
Here are three of my favorites:
Goat Cheese Stuffed Chicken
1 supermarket bought packet of chicken (usually 1-ish pound or so)
1 cup goat cheese
1/2 cup chopped onion
1 t. thyme or poultry seasoning (either works)
Spray a 13×9 inch baking dish with Pam or similar.
Mix everything but the chicken together. Depending on how fancy you wanna get, you can either butterfly the chicken and really stuff it, or you can pound each piece flat and roll it up, or you can do it as an “open face” and just layer the cheese mixture onto the chicken.
Once the chicken is in the pan, drizzle a little olive oil over each piece and then sprinkle with a little additional thyme or poultry seasoning.
If you’re using thin pieces bake at 350 for 20 minutes; if you’re using thick pieces (like thighs) bake at 350 for 40 minutes.
I am a HUGE fan of goat cheese and will eat it practically with anything. So one day I had some in the fridge but I had to make something for my husband to eat too, so I started thinking about flavors and what would go with what. I knew I liked goat cheese and onions and I knew that thyme or poultry seasoning would go with goat cheese and with chicken and so wha-la! Happy husband, happy Kate.
Broccoli Cheddar Soup
1 T Olive Oil
Saute broccoli in oil in soup pot.When softened, add soups and water.Stir gently to combine while bringing to a boil.Simmer for about 20 minutes.Puree in a blender, then return the soup to the pot and continue to simmer until ready to eat.
My husband LOVES Broccoli Cheddar Soup when we eat out. He always gets a bowl of it if it’s on the menu. So one day I decided to improvise and put this together. It’s not as thick as restaurant soup, but it’s MUCH healthier. My husband thinks I’m totally awesome when I make it.
French Toast Casserole
1 ½ cups packed brown sugar
1 stick butter
2 T light Karo syrup
1 loaf French bread cut into 1 1/2” slices
1 ½ cups milk
1 tsp vanilla
Chopped walnuts or pecans (optional)
Spray 9×13 pan with cooking spray
Melt butter, combine with brown sugar and Karo syrup, spread on bottom of 9×13 pan, add nuts if desired.
Cut up bread and place side by side in pan.
Mix eggs, milk, vanilla and pour evenly over bread slices.
Bake at 350 for 30 minutes.
When serving, use a spatula to flip each piece over so that the gooey side is facing up on the plate.
NOTES: I put the bread slices into a Ziploc freezer bag, added the egg/milk mixture and let it soak while I prepped the brown sugar mix. There was no extra egg mix later, but if there is for you, pour it on top once the bread is in the pan.
ALSO, I made a smaller batch to test and only refrigerated it for two hours before baking and it turned out fine.
Props to my buddy, Melissa who stole this recipe from her mother, who stole it from someone else.
Theft is a beautiful thing.
Whenever I have a breakfast potluck at church I make this and there is NEVER leftovers. People love it. I made it for Christmas morning and my in-laws were in heaven. It’s so easy and it makes you look like a superstar to everyone who’s eating it.
Thank you so much Kate for bringing these great recipes to us today! You can leave Kate a comment either here on the blog or on Facebook.
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