Stuffed Baguette by Baking Obsession (Pinterest)

This would make a great appetizer!!

Stuffed Baguette

• Baguette about 14-inch long

• 8 oz cream cheese, at room temperature
• 4 oz fresh goat cheese
• 1 large garlic clove, minced
• ½ cup finely chopped red bell pepper (about 1 medium)
• ½ cup finely chopped sun dried tomatoes in olive oil
• ¼ cup finely chopped Kalamata olives
• 2 oz finely chopped spicy salami
• About 2 tbsp minced Italian parsley
• About 1 tsp minced fresh thyme
• Freshly ground black pepper
• Salt to taste (very unlikely since there’re plenty of salty ingredients)

Preparation:

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

And yet another version of French Toast, stuffed, by Tasty Kitchen

Here is another way to make French Toast, stuffed!! This looks so good!

Stuffed French Toast

To get this recipe, visit:

http://tastykitchen.com/blog/2010/05/a-tasty-recipe-stuffed-french-toast/

Spinach Stuffed Chicken Breasts

This looks so good! I love making stuffed chicken, so I think I will try this one soon!

Ingredients

• 1/2 cup mayonnaise
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breasts
• 4 slices bacon

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Stuffed Chicken with Tomato, Feta and Mushrooms

I was going through the fridge the other night and noticed that I had chicken, one tomato, mushrooms and feta cheese that I needed to use before it went bad... so I decided to combine it all in a stuffed chicken recipe, it turned out really good!

Stuffed Chicken with Tomato, Feta and Mushrooms

What you need:

2 large chicken breasts (for two people, more if there are more people)

1 tomato

1/2 c feta cheese

1/2 cup mushrooms

What to do:

1. Beat chicken with a mallet to flatten

2. Add a slice on tomato, scoop of feta cheese and handful of mushrooms to the middle of the flattened chicken piece

3. Roll up sides of chicken and fasten with toothpicks (4 or 5)

4. Bake at 350 degrees for about an hour or so.. until chicken done

5. Enjoy!!

Pork Chops with Herb Stuffing

Tyler and I try to eat pork atleast once a week or so, so I was looking for some recipes to spice it up a little! This is what I found from Martha Stewart.

Pork Chops with Herb Stuffing

Ingredients

• 1 cup cubed (3/8 inch) rustic bread, without crusts
• 1 tablespoon unsalted butter and 1/4 cup olive oil
• 1/2 cup finely chopped onion, and 3/4 cup chopped celery
• 1/4 cup plus one tablespoon mixed chopped parsley and thyme
• 2 1/4 teaspoons ground coriander
• 1/2 cup plus 3 tablespoons chicken stock
• Coarse salt and freshly ground pepper
• 4 bone-in pork chops (9 ounces each), cut horizontally to the bone
• 2 garlic cloves, minced
• 1/4 cup dry sherry

Directions

1. Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
2. Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
3. Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork

Chicken Breasts Stuffed with Cheese, Tomato and Basil

Another one!! (Martha Stewart)... this one looks so good, well they all do, right?? :)

Chicken Breasts Stuffed with Cheese, Tomato and Basil

• 4 bone-in chicken breast halves (14 ounces each)
• 1/2 cup packed fresh basil leaves
• 1/3 cup drained oil-packed sun-dried tomato halves, about 8
• 2 garlic cloves, peeled
• 1 teaspoon finely grated orange zest
• Coarse salt and ground pepper
• 2 ounces Fontina or mozzarella cheese, cut into four pieces
• 2 teaspoons olive oil

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.