Chicken Pesto Presto

Name: Chicken Pesto Presto
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italian
Ingredients: Chicken Pesto Presto; 4 tablespoons store-bought pesto, plus 1/4 cup additional; 4 (10 ounces each) bone-in chicken breast halves; 2 tablespoons sour cream

January 3, 2019May 8, 2020 BeckieLeave a comment

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Chicken Pesto Presto

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Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Category: Chicken, Main Dishes

Cuisine: Italian

Servings: 4

Chicken Pesto Presto

4 tablespoons store-bought pesto, plus 1/4 cup additional
4 (10 ounces each) bone-in chicken breast halves
2 tablespoons sour cream

Spread 1 tablespoon store-bought pesto under skin of each 4 bone-in chicken breast halves (10 ounces each).

Broil bone side up on broiler pan 8 inches from heat 8 minutes, or until browned.

Meanwhile, in small bowl, stir together 1/4 cup store-bought pesto and 2 tablespoons sour cream.

Spread pesto cream over skin on chicken. Broiler, skin side up, 7 to 10 minutes, or until cooked through.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1 chicken breast
Calories		555.73 kcal
% Daily Value*
Total Fat 32.76 g		50.4%
	Saturated Fat 8.95 g	44.8%
	Trans Fat 0.3 g
Cholesterol 185.89 mg		62%
Sodium 351.42 mg		14.6%
Total Carbohydrate 1.51 g		0.5%
	Dietary Fiber 0.29 g	1.2%
	Sugars 0.17 g
Protein 60.08 g

Vitamin A 8.73 %		Vitamin C 0.06 %
Calcium 6.61 %		Iron 14.1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/chicken-pesto-presto/

Asian Style Chicken Rollups with Mushrooms

December 31, 2018May 8, 2020 BeckieLeave a comment

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Asian Style Chicken Rollups with Mushrooms

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Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Category: Appetizers and Snacks, Chicken, Main Dishes, Roll-Ups

Cuisine: Asian

Servings: 6

Asian Style Chicken Rollups with Mushrooms

1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed garlic
2 tablespoons finely chopped onion
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons brown sugar
1/2 teaspoon sesame seeds (optional)
3/4 pound boneless, skinless, chicken breasts, cut into 3 inch strips (18 strips)
18 medium mushrooms, stems removed
cooking spray

Spray a baking sheet with nonstick cooking spray and set aside. Preheat broiler.

In a bowl, mix the first 8 ingredients plus the sesame seeds (if using), add chicken strips and marinate for 20 minutes, turning occasionally.

Wrap marinated chicken around one mushroom, secure with a toothpick, and place on baking sheet.

Broil until chicken is cooked throughout, about 5 minutes.

You can prepare marinade ahead of time and marinate chicken all day for fuller flavor.

Servings: 6

Serving Size: 3 chicken roll ups

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 3 chicken roll ups
Calories		167.8 kcal
% Daily Value*
Total Fat 9.97 g		15.3%
	Saturated Fat 1.89 g	9.5%
	Trans Fat 0.08 g
Cholesterol 36.29 mg		12.1%
Sodium 333.76 mg		13.9%
Total Carbohydrate 5.83 g		1.9%
	Dietary Fiber 0.65 g	2.6%
	Sugars 4.17 g
Protein 14.0 g

Vitamin A 1.51 %		Vitamin C 1.7 %
Calcium 1.4 %		Iron 4.47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/asian-style-chicken-rollups-with-mushrooms/

Deviled Steak

December 24, 2018May 9, 2020 BeckieLeave a comment

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Deviled Steak

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: Grilling, Main Dishes, Steak

Cuisine: American

Servings: 4

Deviled Steak

1 tablespoon ketchup
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
Dash pepper
1 pound boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine ketchup, water, Worcestershire sauce, dry mustard, salt and pepper.

Trim fat from meat. Grill meat on an uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

Makes 4 servings.

Broiling Directions: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes more for medium. Brush frequently with sauce.

Make-Ahead Tip: Prepare sauce; cover and chill up to 3 days.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		289.17 kcal
% Daily Value*
Total Fat 20.46 g		31.5%
	Saturated Fat 8.19 g	41%
	Trans Fat 0.0 g
Cholesterol 96.39 mg		32.1%
Sodium 282.46 mg		11.8%
Total Carbohydrate 2.15 g		0.7%
	Dietary Fiber 0.08 g	0.3%
	Sugars 1.36 g
Protein 22.65 g

Vitamin A 0.15 %		Vitamin C 0.85 %
Calcium 3.52 %		Iron 10.62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/deviled-steak/

Grilled Chicken Caesar Salad

January 29, 2018November 28, 2019 BeckieLeave a comment

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Grilled Chicken Caesar Salad

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Category: Chicken, Grilling, Main Dishes, Salad Dressings, Salads

Servings: 6

Grilled Chicken Caesar Salad

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup Pepperidge Farm® Generous Cut Fat Free Caesar Croutons

Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.

Remove chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 minutes or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.

Toss lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		317.18 kcal
% Daily Value*
Total Fat 16.45 g		25.3%
	Saturated Fat 5.52 g	27.6%
	Trans Fat 0.12 g
Cholesterol 83.07 mg		27.7%
Sodium 606.15 mg		25.3%
Total Carbohydrate 11.59 g		3.9%
	Dietary Fiber 2.97 g	11.9%
	Sugars 2.25 g
Protein 30.3 g

Vitamin A 70.82 %		Vitamin C 8.83 %
Calcium 18.42 %		Iron 16.61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/grilled-chicken-caesar-salad/

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Chili Rubbed Pork Chops

December 21, 2017December 20, 2019 BeckieLeave a comment

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Chili Rubbed Pork Chops

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: Main Dishes, Pork Chops

Cuisine: American

Servings: 4

Chili Rubbed Pork Chops

1 1/2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
20 oz lean boneless pork chop, four 1/2 inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms. Rub paste onto both sides of each pork chop, place on prepared pan and broil or barbecue 4 minutes on each side until inside is no longer pink.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		265.5 kcal
% Daily Value*
Total Fat 12.48 g		19.2%
	Saturated Fat 2.36 g	11.8%
	Trans Fat 0.07 g
Cholesterol 90.72 mg		30.2%
Sodium 238.79 mg		9.9%
Total Carbohydrate 6.4 g		2.1%
	Dietary Fiber 1.22 g	4.9%
	Sugars 3.31 g
Protein 30.97 g

Vitamin A 5.38 %		Vitamin C 1.35 %
Calcium 4.12 %		Iron 13.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/chili-rubbed-pork-chops/

Recipe Source: Unknown
Picture Source: Dinner with George

Beef Kebabs with Squash

September 29, 2017 BeckieLeave a comment

6 brussels sprouts, halved
1/2 pound butternut squash, cut into 12 cubes
1 pound sirloin beef, cut into 18 cubes
2 tablespoons olive oil
1/2 teaspoon each coriander and turmeric

Heat broiler.

Steam vegetables, thread with meat onto 6 skewers. Broil until browned. Let rest 5 minutes.

Mix oil with spices, drizzle onto kebabs, then serve

Makes 6 servings.

Master Cook Kabob Skewers 12-in Flat Stainless Steel Skewers set of 12

Danish Meatballs

August 4, 2017December 5, 2018 BeckieLeave a comment

1 lb ground pork
1/2 cup sifted flour
1/2 cup chopped onion
2 egg
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground pepper

Mix all ingredients in mixing bowl. Form miniature meat balls. Broil till browned and thoroughly cooked.

Serve cold with tooth picks.

Broiler Pan & Rack Large 12-3/4 x 16-1/2

Salmon with Orange-Fennel Sauce

August 2, 2017 BeckieLeave a comment

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes.

Serve sauce with fish.

4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

GE Part Number Broiler Pan & Rack Large 12-3/4 x 16-1/2

London Broil

July 17, 2017December 5, 2018 BeckieLeave a comment

3/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon freshly ground pepper
2 teaspoons dried parsley flakes
1 teaspoon dry mustard
1-1/2 pounds flank steak

Combine all ingredients except steak in a heavy-duty zip-top plastic bag.

Score steak by making 1/8-inch-deep diagonal slashes across the meat in two different directions to create a diamond pattern on both sides of the meat. Add steak to marinade; seal and chill at least 1 hour or overnight.

Remove steak from marinade, reserving 1/4 cup marinade. Boil reserved marinade 5 minutes to kill any bacteria; use as a basting sauce. Grill steak, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness, basting occasionally. Remove from grill; let steak stand covered for 5 minutes. (To broil, place steak on a rack in a broiler pan. Broil 3 to 5 inches from heat for 5 minutes on each side or to desired degree of doneness).

Slice steak diagonally across grain into thin strips.

Yield: 4 to 6 servings

Ziploc Double Zipper Freezer Gallon Bags, Total: 152 Bags (4 X 38 Count)

Jerk Chicken Breast

July 5, 2017July 5, 2017 BeckieLeave a comment

6 skinless, boneless chicken breast halves (about 2 pounds total)
4 teaspoons Jamaican jerk seasoning
8 cloves garlic, minced
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
Olive oil cooking spray or 2 teaspoons olive oil
Lemon wedges

Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken.

In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers.

Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.

Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.

Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling).

To serve, slice chicken; pass lemon wedges. Makes 6 servings.

Broiler method: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling.

Grilling method: Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.

Hamilton Beach Indoor Flavor/Searing Grill

Beckies Kitchen

Tag: broil

Chicken Pesto Presto

Nutrition Facts