Friday Foodday

Happy Friday everyone! I hope you have a great weekend!  Here are some of my favorite recipes from around the web!


Peach Cobbler
c/o Food Network

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Stuffed Chicken

c/o Stephanie Cooks

Ingredients

5 tbsp. olive oil, divided
1 small zucchini, shredded and squeezed dry
1/2 red bell pepper, diced small
1/4 onion, diced
2 chicken breasts, pounded evenly and flat
3 slices provolone cheese
1/2 cup flour
Salt
Pepper
2 cups chicken broth
2 tbsp. Wondra flour
Directions
1- In an oven safe large saute pan or dutch oven heat 3 tbsp. oil.
2- Add in the zucchini, bell pepper, and onion. Saute until soft, about 8-10 minutes. Season with salt and pepper. Remove the vegetable mixture to a bowl and set aside.
3- Top each chicken breast with a slice and a half of cheese. Top with 2-3 tbsp. vegetable filling. You will have some left for later.
4- Starting with the wide end, roll the chicken up and secure it with toothpicks.
5- Place in the fridge for 30 minutes.
6- Preheat the oven to 375.
7- After 30 minutes, dip the chicken in the flour seasoned with salt and pepper.
8- Heat the remaining tablespoons of oil in the same pan. Sear the chicken on all sides.
9- Add the broth and return the remaining veggies to the pan.
10- Place the pan, covered, in the oven for 20 minutes.
11- Once chicken is cooked, remove the chicken to a dish and cover. Stir the Wondra flour in and whisk until the sauce thickens.
12- Cover the chicken with sauce and serve hot.


Salapicon
c/o Skinny Taste

Ingredients

• 1 1/2 cups diced apples, I used green and macintosh
• 1 1/2 cups diced strawberries
• 1 1/2 cups diced watermelon
• 1 1/2 cups diced banana
• 1 1/2 cups diced papaya
• 1 1/2 cups diced orange
• 1 1/2 cups diced fresh pineapple
• 1 1/2 cups grapes (red and green)
• 1 1/2 cups diced kiwi
• 6 1/2 cups Sprite Zero or diet champagne kola

Directions

Dice all fruit to equal size 1/2 inch pieces. Refrigerate until ready to serve. When ready to serve combine with sparkling soda and place in a large pitcher or punch bowl. Ladle into cups and serve with a spoon.