"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."



I'm an Instagram addict and I'm currently participating in a 
Photo of the Day project.
Today's prompt was #delicious.
This is my contribution.

The Holy Trinity of Southern Cooking


Spinach Stuffed Chicken

I found this on Pinterest and then tweaked it - of course.
It is hands down one of the best things I've ever cooked.  Everyone who has tried it, LOVES it.
I made it for Hunter's parents and they loved me even more than before!
It's one of those dishes that seems hard and kind of impresses people, but it's actually really easy.  It's also very simple to double.

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Here's the website with the original recipe: Cooking Creation   Their version uses cajun seasoning and chicken breasts, among a few other differences.  Also, they use toothpicks to seal the chicken shut while cooking.  I prefer wooden skewers cut in half, so that you're not hunting toothpicks before serving.

And here's my version:

  • 1 lb boneless, skinless chicken thighs (we prefer dark meat)
  • 2 cups pepper jack cheese, shredded 
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • 3 tbsp Italian style breadcrumbs 
  • Nature's Seasons, to taste
  • wooden skewers, cut in half


Preheat oven to 350 degrees.

In a medium bowl, combine the pepper jack cheese, spinach, & seasoning.  
Spoon about 1/4 c of the spinach/cheese mixture into each chicken thigh. Roll each chicken thigh tightly and fasten the seams with 3-4 wooden skewers.  

Brush each chicken thigh with the olive oil. Sprinkle the bread crumbs evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.  (in my family we don't believe there's any such thing as "too much cheese".)

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

I like to serve it with parmesan orzo and dinner rolls.

PS - I'm (finally) getting a new camera next week and I am SO looking forward to taking good food pictures!!  =D


3 Cheese Chicken Parmesan

I know, I know, I haven't posted here in FOREVER.  Thank you so much for coming back!

A couple of months ago Hunter, my honey-bunny, told me his favorite dish is chicken parmesan.
I had actually never made chicken parm, but I figured, how hard can it be?
I googled and found a couple of recipes, and then created my own, loosely based on what I found.
It was a success, to put it mildly!  Hunter LOVED it, and all of our kids loved it - even his super-picky son, and my youngest, Elayna, who doesn't like spaghetti, lasagna, or many things with tomato sauce.

So, I figured I'd share the recipe with you, my amigos.
Oh - and I don't really measure, so bear with me, I'll estimate when I can.  Sorry!

3 Cheese Chicken Parmesan

6 large boneless skinless chicken breasts
6 slices of provolone cheese
2 cups of mozzarella cheese
1 cup of parmesan cheese
1 cup bread crumbs
olive oil
tomato sauce (I used jarred sauce, and doctor it up with spices and minced garlic)

Preheat your oven to 350 degrees.
Next, pour your breadcrumbs into a large bowl and add about 1/4 cup of parmesan cheese.  Add your favorite italian spices.  Dip the chicken breasts into the mixture.  Then, brown them in a little olive oil.  No need to fully cook them, you're just giving them a crunchy bread coating.

Heat up your tomato sauce, and add 1/2 cup of parmesan cheese.  
Place your browned chicken breasts into a 9x13 baking pan.
Put one slice of provolone over each chicken breast.
Pour tomato sauce mixture over the chicken, and in the pan around it.  
Cover the entire concoction with mozzarella cheese.  
Bake for approximately 35-45 minutes, depending on the thickness of your breasts.
Sprinkle with remaining 1/4 cup of Parmesan cheese.

I like to make spinach as a side dish and mix it with the excess tomato sauce while I'm eating it.
Oh.My.God.  Delicious!!!

Everyone who I have made this for now LOVES it.

Hunter really loves and appreciates my cooking, and I love cooking for him, so I'm hoping to get this blog going again.

Next up will be my cheesy spinach stuffed chicken recipe!