Tag Archives: roasted red peppers

Mediterranean Chicken Rollatini

Believe it or not, chicken rollatini is an easy weeknight dinner that gives you a restaurant feel.  With school starting up again soon, I have been playing around with recipes that can be made with ease once those long summer days go away.

Another reason this is a keeper in our household, my entire family loves it, including the lil boys!  I’m not kidding, my 6 year old cleaned his plate and asked if we had anymore the next day for lunch!  As a mom, I feel good about that because it’s packed full of vegetables and baked.  Now, if you’re trying an even healthier route, the mozzarella cheese can be omitted…but why would you want to do that?!

*Easy way to roll up your chicken rollatini’s: Pour the slightly cooled veggie mixture into the casserole dish. One by one, take a thin chicken cutlet right onto the mix and with your hands, place a few tablespoons into the center, roll up and place seam side down on the dish. Repeat. *The filling you laid down first will help the rollatini hold together as you finish the rest of them. If you cannot fit all the filling in the amount of chicken you have, that is ok. It can linger on the sides in the dish and you can spoon over top when serving.  Plus the oil and butter the veggies were sautéed in will fully coat the chicken allowing it to brown and stay moist.

The Starting Lineup

  • 1-1/2lbs thinly sliced chicken cutlets (contains about 6 cutlets)
  • 6oz bag of baby spinach
  • 12oz jar roasted red peppers (drained, it is 6.7 oz)
  • 8oz sliced mushrooms
  • 1-2 Tbsp capers
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/3 cup dry white wine
  • 8oz fresh mozzarella (i.e. BelGioiosa brand), optional

Garnish/Serving

  • Balsamic Reduction Glaze
  • Parmesan Risotto
  • Parsley/Tomatoes 

Preheat the oven to 375 degrees and spray a oven-safe casserole dish with nonstick spray.

In a large skillet, warm the olive oil and butter over medium heat.  Add in the spinach, drained roasted red peppers, mushrooms, garlic and shallots.  Sauté for 5-7 minutes until the spinach and mushrooms have wilted.  Pour in the white wine and capers and let simmer for 3-4 minutes (salt and pepper, to taste).  Remove from burner and allow to slightly cool.

Fill and roll up your chicken rollatinis, placing seam side down, in your prepared casserole dish.  Bake, uncovered, for 25-30 minutes.  During the last 5 minutes of cooking, carefully remove the hot dish from the oven, lay the sliced mozzarella over top and return to oven until melted and ooey-gooey!

I like to serve ours sliced (so you can see the goodness inside each rollatini), over creamy, parmesan risotto drizzled with a sweet balsamic reduction and fresh chopped parsley and tomatoes.

 

 

Spinach, Goat Cheese & Chicken Stuffed Roasted Peppers 

The warmer months are upon us where no one wants a heavy meal and eating a reoccurring plate of grilled chicken over salad can get old.  Now this dish isn’t much different, it still has grilled chicken and vegetables, but it’s put together in a beautiful way with extra flavor from a basil pesto and goat cheese crumbles.  Still light and pretty darn healthy!

Another fun thing about this recipe is it can be done in your kitchen OR take it al fresco and do this ALL on your backyard grill for a fun, light dinner!

*I like to serve this either with: pasta tossed in the remaining pesto, with a pich of kosher salt & fresh ground pepper OR if I’m on the grill…I just grill up some more veggies!  Especially fresh asparagus, mushrooms, etc.

The Starting Lineup

  • 3 red bell peppers
  • 1lb chicken
  • 1 bunch fresh spinach, rinsed 
  • 1 4oz container crumbled goat cheese
  • 1 jar basil pesto
  • Extra virgin olive oil
  • Kosher salt & ground black pepper

Garnish/Side

  • Italian flat leaf parsley, rough chop
  • 1 pckg pasta noodles of choice or grilled vegetables  

Begin by preheating your oven to 425 degrees and rinsing, cutting in half and removing the seeds of the bell peppers.  In a large bowl combine about 1 Tbsp of EVOO along with 2 Tbsp’s of the basil pesto.  Toss the cut bell peppers in the mix. 

      

Lay the coated peppers cut-side down on a baking sheet and sprinkle a pinch of kosher salt & ground pepper over the tops.  Roast in the oven until just slightly soft (the skins start to bubble), about 10-15 minutes.  Remove from oven and set aside.  *Keep the oven on, but you can drop the temperature to 400 degrees. 

 While the peppers are roasting you can prepare the chicken and spinach.  Heat a pan with a bit of oil to medium-high heat while coating the chicken also with a tbsp of pesto and salt & pepper.  Cook/grill the chicken for about 4-5 minutes per side, till just cooked through (I had thin strips, so please cook accordingly), and has a nice golden-brown crust. 

 Also, rinse the spinach and chop off the hard stems (don’t worry if you miss a couple) and place the cut spinach into the same pesto bowl that the bell peppers where in. 

As soon as the chicken is done cooking, remove to a cutting board and chop up.  Immediately tossing the hot, chopped chicken into the fresh spinach.  *The hot chicken will help to wilt the fresh spinach.  Again, add a pinch of salt & pepper and another Tbsp of pesto. …I promise you, this will not be too much of a basil flavor.

   Assembly time!!  Bring over the baking sheet of roasted red peppers and fill with the pesto-chicken-spinach mixture.  Next, take a good amount of the crumbled goat cheese and sprinkle over top.  *I like a lot, so I press that goat cheese in there! 

 

Finally, pop these stuffed peppers into your preheated oven for about 5-7 minutes.  Remove and serve with a side of pasta or fresh, grilled vegetables.  Enjoy! 

 
*This time I served ours with a side of pasta.  After the noodles boiled, I tossed directly into yes, that same bowl with a bit of pesto in it!  I added more pesto, salt & pepper.  One bowl, three times..LESS cleanup!! 👍 

 


Chicken Gyros (w/ baked Greek fries & tzaziki sauce)

The Starting Lineup

Marinade

  • 1 package chicken tenders, or breasts cut into strips
  • 5 Tbsp EVOO, divided (3:2)
  • 3 tsp red wine vinegar
  • 1 Tbsp dried oregano
  • 1 Tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper 
  • 1 tsp dried thyme
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Juice of 1 lemon  

Garnish

Side Dish

In a large ziplock bag, combine all of the marinade ingredients (zip up and give a good shake)..*Remember to just use 3 Tbsp of the extra virgin olive oil.  The remaining 2 Tbsp’s will be for cooking the chicken. 

 Now add the chicken into the bag of Greek flavored marinade.  Again, zip tight and place the filled bag into a large bowl, etc to catch any possible mishaps (you do NOT want this bag to accidentally break in the fridge..lots of cleaning!). Place in the refridgerator and let marinate for 1-3 hours (take out of the refridgerator 30 minutes prior to cooking/grilling. 

 In the meantime, do what you please, but I suggest prepping your veggies.  I.e. Slicing the onions, crumbling the feta, preparing your flat bread (unless bought). 

 After time is up, have either your grill ready to go or a hot pan/grill pan…what have you (even baked or broiled).  Cook the chicken until no longer pink, transfer to a plate and let rest for 5 minutes. 

 It’s finally assembly time!  Aka, the BEST time!  Place a few cooked chicken strips onto a warmed flatbread/pita pocket, next add on your desired toppings and serve with a drizzle of tzaziki sauce and a yummy side!  Enjoy! 

 


Roasted Red Pepper and Sausage Pasta

Traditional marinara sauce can get boring..but a roasted red pepper sauce??  Let’s try!!  This is easy to make and will give your tastebuds a nice treat and dinnertime a kick!

While watching some of my favorite shows on my beloved Food Network, I saw two “chefs” have similar recipes like this (I use the word chef loosely because they’re not formally trained, but fantastic cooks nonetheless).

Anywaayy, I combined the two ideas, tweaked a few things and the end result has won rave reviews with my friends and family.  Again, even my two toddlers approve and that’s saying something!

So feel free to give this recipe a try when your family’s response to what they’d like for dinner is “I don’t care..” Man, I hate that one 😉

The Starting Lineup

  • 1 lb Italian sausage, sliced
  • 12oz+ penne pasta
  • 15oz jar roasted red peppers
  • 1 cup chicken broth/stock
  • 3/4 cup heavy cream
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 4 Tbsp butter
  • Italian flat leaf parsley, chopped
  • Basil, fresh torn
  • Kosher salt & pepper 

We’ll start this pasta delight with prepping some of the veggies.  Slighty chop up the roasted red peppers (drained from jar), dice the onion and mince those garlic cloves.


Now, start the water for your pasta.  Bring to a boil and cook till one minute under your package directions.  They will finish cooking in your roasted red pepper purée.

You’ll also want to start the sliced Italian sausage links in a separate pan.  Cook till browned.


Now to make that rich and creamy sauce!  In a heavy bottom pot, heat 1/2 of the butter (2tbsp) over med-high heat.  Add in your onions and garlic, cook for 2-3 minutes.  Next add in the roasted red peppers and cook for another 2-3 minutes till heated through.

*your water should be boiling about now to add in your pasta.

After the veggie mix is softened and hot, spoon into a food processor (you can use a blender as well, just make sure to secure the lid while holding a hand towel.  The hot liquid and normal blenders don’t mix well and can explode).

Pulse this mix till pretty smooth.  A few veggie chunks left are still great for texture.

  

In the same heavy bottomed pot on med heat, add in the last two Tbsp’s of butter.  Pour the pepper purée back in with the chicken broth/stock, heavy cream, salt and pepper.

  
The noodles should be just about done now, so really quick, grate 3/4 cup of parmesan and give a rough chop to your parsley & basil leaves.  Ladle your pasta noodles directly into your sauce along with the chopped herbs and 3/4 cup cheese.  Toss together.

  

Lastly, mix in your now cooked Italian sausage straight into your dressed pasta and get garnishes ready to serve!

Plate your pasta with an extra serving a grated Parmesan cheese and sprinkle of torn parsley and basil.  Enjoy!

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