Stuffed Mushrooms & Marinated Roasted Zucchini

Ryan grilled burgers last night that came from my Uncle's cows - soooo good. For our sides, he stuffed and grilled baby bella mushrooms and I roasted zucchini. It was all DELICIOUS.

MUSHROOMS:

1. Wash and remove stems from mushrooms (6)
2. Grate 1/2 cup of cheese (he used pepper jack)
3. Finely dice 1 red baby bell pepper
4. Put an even amount of cheese in each mushroom
5. Top cheese with bell peppers and lightly sprinkle cilantro
6. Grill or bake til cheese melts

ZUCCHINI:

1. Wash and dice one medium zucchini
2. Place in shallow baking dish
3. Pour about 1 Tbsp zesty Italian dressing over zucchini and a few light dashes of worchestershire sauce
4. Place in oven at 425
5. After 10 minutes, stir, and cook for another 5 minutes. (For bigger/thicker pieces, cook 10 more minutes.)

You can always use difference cheeses or veggies to stuff the mushrooms or different dressings/marinades on the zucchini. Whatever you like will do!

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Baked Chicken Breasts Stuffed with Jalapeno Jack and Spinach

Man, oh, man...was this a delicious meal!

INGREDIENTS:

4 Small or 2 large chicken breasts
***I strongly recommend The Choppin' Block for chicken breasts. They're not huge, which means they're hormone-free, and it makes them much easier to cook. Plus, they taste great and have a really good texture.
1 Cup shredded Jalapeno Jack, or if you don't like the spice, you can use regular Jack cheese
1 Large handful of baby spinach
1/2 Tbsp Panko bread crumbs
1Tbsp olive oil
Seasoning Salt and Black Pepper to taste
1 Cup broccoli
1 Cup baby Bella mushrooms, sliced
1/2 Tbsp minced garlic
1 Tbsp butter

DIRECTIONS:

1. Slice down the thickest side of the chicken breast so that you can "open it up"

2. Put 1/4 of the shredded cheese (or 1/2 if you're using the large breasts) on the "opened-up" chicken breasts

3. Put 1/4 of the spinach (or 1/2) on top of the cheese

4. Lightly sprinkle some Panko on the spinach

5. Fold chicken over so that it's back together/"closed" and use toothpicks to tightly secure it

6. Sprinkle seasoning salt and black pepper on top of the chicken (amount is up to you)

7. Follow steps 1-6 for the remaining chicken and place chicken in glass baking dish (treated with nonstick spray)

8. Bake at 350 for approximately 30 minutes

9. About halfway through cook time, brush olive oil (or melted butter) on top of chicken to get it to come to a golden brown color

9. Blanch broccoli in water on the stove for about 2 minutes

10. Remove broccoli from hot water, place in a colander, and run cool water over it (to stop the cooking)

11. Put butter and minced garlic in a skillet and saute garlic for a couple of minutes over med-low to med heat

12. Add mushrooms to skillet and saute for about 5 minutes, add a few dashes of soy sauce and stir occasionally

13. Add broccoli to the skillet, stir broccoli, mushrooms, garlic together and saute for about 5 more minutes

SERVE!

I LOVED the broccoli and mushrooms cooked together this way! We will definitely make this side again and will probably try it with other sauces/ spices.

The chicken was perfect! You could also grill them...once the "burn ban" is over! :-/ If Ryan could have grilled them, that's probably what he would've done, but they turned out great baked.

Try using different cheeses and veggies to stuff the chicken, if you like. Feta would've been good with the spinach, also. (Ryan has done that combo before when making chicken breasts spirals.) If you try this recipe or your own variation, let us know how it turns out!

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Grilled Hot Dogs and Veggie Packs

I love grilled veggies, but I'm not crazy about kabobs. Maybe I don't know what I'm doing, but I feel like they get dried out too easily when grilled in the kabob-fashion. (Plus, I always lose some yummies falling off the stick.) So, instead, I prefer mixing the veggies up in a foil packet for grilling.

VEGGIES:
1 zucchini
1 box of button mushrooms
1 yellow baby bell pepper
1 red baby bell pepper
1 orange baby bell pepper
1 Tbsp minced garlic
Worchestershire sauce
1 Tbsp butter
Black pepper

Wash vegetables. Slice zucchini in "rounds." Remove mushroom stems. Hollow out the peppers and slice into rings. Put all veggies into a bowl with the garlic and butter (cut up into smaller pieces), stir well. Add several dashes of worchestershire sauce, stirring well. (The amount of sauce is up to you. We coated all the veggies with it pretty well.) Add black pepper - amount to your liking - and stir well again. Place on foil, fold and seal into a packet. Place on grill - top rack, if you have that option. Leave on grill for about 30 minutes - until the veggies are the texture you like best.

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The hot dogs were all beef, natural hot dogs from The Choppin' Block. Grill them until you achieve the color you want. Ryan also put the buns on the grill to warm them up. Perfect spring grilling meal!