20 minute Monterey chicken skillet

I want to try this one soon! Pretty high calorie but sounds delish... so maybe we can serve it with acorn squash and green beans or something like that to keep the rest of the meal lighter and more balanced. I do enjoy the occasional dose of bacon and stuff fried in bacon fat.  It's a sometimes food!!

http://www.momontimeout.com/2016/02/20-minute-skillet-monterey-chicken/

20 Minute Skillet Monterey Chicken

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Cook time

20 mins

Total time

20 mins

Got 20 minutes? This 20 Minute Skillet Monterey Chicken is just what you want to make for dinner tonight...trust me! Chicken, barbecue sauce, bacon, and glorious cheese come together in this delightful yet simple dish. Sure to become a regular request at your home!

Author: Trish - Mom On Timeout

 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• 4 slices of bacon
• ½ cup chicken stock
• 4 tbsp barbecue sauce (use your favorite!)
• 4 oz Colby jack cheese, shredded
• 1 tomato, diced
• 2 green onions, sliced
• salt and pepper, optional

1. Fry bacon in a large skillet until crispy.
2. While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.
3. Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.
4. Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)
5. Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.
6. Turn off heat and spread barbecue sauce on top of each chicken breast.
7. Top with two slices of bacon.
8. Divide cheese evenly among the chicken.
9. Place under the broiler for 30 seconds to 1 minute - just until cheese is fully melted.
10. Top with tomato and green onions.
11. Serve immediately.

Pina colada dessert fluff

http://www.momontimeout.com/2015/02/pina-colada-fluff/

I made this for my parents and wife, who teased me about how simple and processed the ingredients are... but everyone enjoyed it!  No rum extract or nuts this time, still tasty and so freakin easy.

Ingredients

• 1 3.4 oz vanilla instant pudding mix
• 1 20 oz can crushed pineapple (do not drain!)
• 1 8 oz container Cool Whip (I used lite) - thawed
• 2 cups miniature marshmallows
• 1 cup shredded sweetened coconut

Optional:

• 1 tsp rum extract 
• ½ cup chopped nuts (your favorite)

Instructions

1. Combine pudding mix and the entire can of crushed pineapple in a large bowl.
2. Stir until completely combined.
3. Fold in all remaining ingredients.
4. Chill until ready to serve.

Spinach potato burgers

From: http://cooking.nytimes.com/recipes/1016341-suvir-sarans-spinach-and-potato-patties-palak-ki-tiki

I made this tonight and it was good, although super time consuming. I made bigger patties and got nine. I used more cilantro and more garam masala than it called for. I used a long green pepper that wasn't very spicy so I might use jalapeño instead next time. We served these burgers with the spicy yogurt sauce from a few posts ago, burger buns, and iceberg lettuce for a little crunch. A side salad & a glass of wine rounded things out. Yum!

• 2 pounds red boiling potatoes, scrubbed and quartered
• 4 firmly packed cups finely chopped, stemmed, washed spinach - about 3/4 pound leaves. (I used an 8oz bag of spinach and it was a LOT for 2 lbs of potatoes, so I wouldn't recommend doing 12oz of spinach)
• 1 fresh, hot green chili, finely chopped
• ¼ cup chopped fresh cilantro
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
•  Salt to taste (Suvir Saran uses about 1 1/4 teaspoons)
• 2 tablespoons fresh lemon juice (I didn't use this)
• 1 cup panko or chickpea flour (you will not use all of it)
• 2 tablespoons oil

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  PREPARATION

1. Steam potatoes over 1 inch of boiling water until tender, about 25 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
2. Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour. (I didn't chill at all, seemed fine to me.)
3. When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.