Asparagus and Mozzarella Stuffed Chicken Breast with Hollandaise Sauce

Yes, this does look very similar to a previous post, it was just so good I can't help but share!

This is basically the same as the Caprese Stuffed Chicken Breast but with a different filling and sauce. Three bites in, I turned to the Mr. and said "I think this is the best meal I have ever made..." and I meant it!

Ingredients for 2 servings:
2 chicken breasts
Seasonings- Salt, pepper, garlic powder, onion powder
Asparagus- Amount depends on size of shoots
Shredded mozzarella cheese (or your favorite kind)
Seasoned bread crumbs
Hollandaise sauce- I just use the stove-top powder packet that is mixed with milk and butter. Cheating, but still tasty!
Choice of side- Roasted potatoes, mashed potatoes, rice pilaf, stuffing (I used stuffing)

Basically, start off by doing exactly like the Caprese Chicken, by pounding two chicken breasts with the flat side of a meat mallet until about doubled in size. Sprinkle with salt, pepper, garlic power, and onion powder. Place asparagus shoots on top of the chicken so they stick over both sides of the chicken. I used quite a few shoots, but they were very skinny. Sprinkle with cheese. Roll up the two ends of the chicken to overlap in the middle. Stick with two toothpicks to keep the chicken from unraveling while baking. Like so,

Place in a greased glass baking dish and sprinkle with bread crumbs. Bake at 400 degrees for about 40 minutes, until internal temperature reaches 165.

Meanwhile, make the hollandaise sauce according the packet, or be cool and make it homemade. Also prepare the side, whatever that may be. A vegetable is incorporated into the main entree, so you can get by with just something starchy like potatoes, rice, etc.

Once the chicken is done, place on a plate and drizzle generously with the hollandaise sauce. Sit back with a glass of wine and enjoy the deliciousness!

Black Bean Brownies

...What? Black bean brownies? Brownies made with beans... really?

 

 Yes, really!

Simply puree one can of black beans (do not drain) and mix with a standard out-of-the-box brownie mix instead of the eggs, oil, and water. Bake as listed on the back of the box. It is really that easy! 

The treat still isn't necessarily healthy but is definitely healthier than the normal brownie, without compromising taste. Perfect for an ice cream sundae!

Boston Cream Cupcakes

So I cheated on this recipe... After making the cream filling, I wasn't in the mood to make the actual cupcake. In swooped Krusteaz Basic Muffin Mix for the rescue. I hate using any sort of mix from a box instead of creating homemade, but this muffin mix is delicious and super easy. Perfect for a lazy day!

Cream Filling- Filling recipe taken directly from Annie's Eats with a change in size (1/4 amount):

1 large egg yolks

1/8 cup sugar

1/16 cup cornstarch

Pinch of salt

1/2 cups milk

1/3 tsp. vanilla extract

  

To make the pastry cream, place the egg yolks in a medium bowl and whisk.  In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt.  Gradually add the milk in a steady stream and cook until the mixture thickens and starts to bubble, about 5 minutes.  Whisking constantly, slowly add about a third of the hot milk mixture into the bowl with the egg yolks to temper.  Return the contents of the bowl back into the saucepan with the remaining milk mixture.  Continue to cook, whisking constantly, until the mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2-4 minutes.  Remove from the heat and stir in the vanilla.  Strain the mixture through a fine mesh sieve into a heatproof bowl.  Cover with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming.  Refrigerate until chilled and firm, at least 2 hours and up to 2 days.

Then, create cupcakes using whatever vanilla cupcakes suits you best. This is when I baked a partial batch of muffins from the Krusteaz mix with vanilla extract and a little bit of cinnamon. Once cooled, cut the muffins/cupcakes in half and spread with the cream filling. Place top back on cupcake and mix chocolate glaze. 

Chocolate Glaze:

1 square of unsweetened chocolate

1 Tbsp butter

3/4 powdered sugar

2 Tbsp milk

Place chocolate square and butter in a bowl and microwave on high for 45 seconds to 1 minute. Remove from microwave and stir until chocolate is completely melted and smooth. Add sugar and milk and stir again until smooth. Drizzle over assembled cupcakes and lick the bowl clean!