Monthly Archives: January 2012

Stuffed Chicken Breasts

If you want the smell and taste of Thanksgiving come and make this recipe any night of the week and freeze the left over stuffing for another meal or two

Watch Chef Debee making Stuffed Chicken Breasts on YouTube

Bake:  375 degrees   Time:  45 minutes


4 chicken breasts bone-in & skins on
bread stuffing prepared—go to my Bread Stuffing/Dressing Recipe


1.  Lightly salt and pepper the chicken breasts on both sides
2.  Put a very large spoonful of stuffing on the bone side of the chicken breast
3.  Place chicken, stuffing side down, in a buttered glass baking dish
4.  Cover chicken with foil and bake in pre-heated 375 degree oven for 20 minutes
5.  Uncover and bake 20 minutes longer until meat is done
6.  At the time of baking the chicken, divide the stuffing into two 8″ round buttered foiled pans and cover and bake 25 minutes
7.  Remove the stuffing from oven and uncover and cool completely before covering again and placing in refrigerator
8.  Then be sure the foil is tight around edge and then place in a gallon freezer zip lock bag to be used at another meal

Escarole Soup

Escarole Soup

Combine escarole, garlic, tomatoes and brown rice and you have a simple, yet tasteful nourishing soup

Watch Chef Debee making Escarole Soup on YouTube



1 very large head of escarole cut up (about 18 cups)
1 can (28 oz.) crushed tomatoes
8-10 cloves garlic cut in chunks
3/4 cup olive oil
6 cups water (2 cups chicken broth if desired)
1 cup brown rice cooked
1 teaspoon salt
1/2 teaspoon pepper
Pecorino/Romano cheese grated (for top)


1.  In a 6 qt. saucepan, brown garlic in 3/4 cup  hot oil until lightly golden color and the aroma of garlic ascends
2.  Next, add can of tomatoes to hot oil and garlic and let bubble up on medium-high heat for about a minute
3.  Then stir in the cut up escarole, a couple handfuls at a time, until it all is in the pan and has wilted
4.  Add all of the 6 cups of liquids and return to a boil then simmer covered 10 minutes
5.  Ladle soup in bowls adding 1/2 cup of  brown rice to each dish to add a single serving of  whole grain
6.  Sprinkle each dish with some grated Pecorino/Romano cheese

To learn more about Escarole & Garlic go to my Food Facts page

*  You can add 2 more cups of  liquid if you like more broth to your soup
*  You can just add 1 cup crushed tomato to have a less ‘tomato-like’ flavored soup
*  You can use all broth (of any flavor) in place of water if desired

No Knead Cottage Cheese Bread

No-Knead Cottage Cheese Bread

Make this high fiber, high protein bread and give your family the nutrients they need to grow strong and tall

Watch Chef Debee making No-Knead Cottage Cheese Bread on YouTube

Bake:   375 degrees    Time:  45-60 minutes


2 cups organic whole wheat bread flour
1 cup organic unbleached flour
1 cup powdered milk
2 tablespoons wheat bran
2 tablespoons wheat germ
1 envelope dry yeast (2 1/4 teaspoon)
1/2 teaspoon salt
2 tablespoons raw honey
2 tablespoons oil
1 cup cottage cheese
1 cup water (warm)


1.  Sift flours, salt and powdered milk together into large bowl
2.  Add all other dry ingredients to the bowl mixture and whisk together
3.  Make a well and add the cottage cheese, oil, honey and warm water and stir altogether
4.  Let rise until double in size, about 2 hours
5.  Spoon down dough and place in a  loaf pan coated with a non-stick spray
6.  Let rise until comes to top or just a little above top of pan, about 15 minutes
7.  Bake in pre-heated 375 degree oven for 45-60 minutes or until when tapped on top it sounds hollow
8.  Cool completely on rack and then slice—-freezes well

To learn more about Cottage Cheese go to my Food Facts page

Me-Me’s Famous Mac’n Cheese

Sit down to an easy and delicious Mac’n Cheese dish using 4 of your favorite cheeses with a crunchy topping to sink your teeth into

Watch Chef Debee making Mac’n Cheese on Youtube

Bake:  350 degrees     Time:  30 minutes



1/2 pound pasta (8 oz.) or us Rice Pasta for a Gluten Free dish
4 ounces cream cheese
4 ounces Cheddar cheese shredded
4 ounces Swiss or Colby cheese shredded
1/2 cup Pecorino/Romano cheese grated
1/2 stick butter
1 cup half and half

1 cup Panko bread crumbs
1/2 stick butter melted


1.  Cook pasta about 5-7 minutes in boiling water
2.  Drain all water from pasta and return to pan and add the next 6 ingredients blending on very low heat until all blended
3.  Put into a 2 quart buttered casserole
4.  Mix bread crumbs with melted butter together and place on top of pasta
5.  Bake in pre-heated 350 degree oven for 30 minutes


*  Add 1 cup cottage cheese and make it a 5 cheese dish along with a 1/2 cup half & half
*  Go to my Food Facts page and learn more about Cottage Cheese and its benefits


Delicious and nutritious granola made with the healthiest natural sweeteners

Watch Chef Debee making Granola on Youtube

Bake:  300 degrees   Time:  60 minutes


4 cups oatmeal (not quick oats)
1 cup coconut unsweetened
1 cup nuts (optional)
1 cup wheat bran
1 cup raisins (or any dried fruit)
1/2 cup flax meal

Watch Chef Debee making her Maple Syrup Substitute

1 stick butter
1/4 cup oil
1 tablespoon vanilla
1 tablespoon cinnamon
3/4 cup honey (raw is best) * go to my Food Facts page for information
1/4 cup blackstrap molasses unsulphured


1.  Place ALL dry ingredients (first 6 ingredients)  into a large enamel roasting pan and mix with hands
2.  In saucepan, add the next 6 ingredients and melt together until all ingredients are incorporated to make syrup
3.  Stir syrup into all of dry ingredients until all is lightly coated or wet
4.  Place in 300 degree pre-heated oven for 30 minutes
5.  Remove from oven and stir together, then place in oven for 30 minutes longer
6.  Cool on rack, stirring a couple times in the first 10-15 minutes
7.  Store in an air tight container or a gallon glass jar when totally cooled

*  After dipping french toast into egg mixture, dip into this granola before frying your ‘french toast’
*  Use it on yogurt or layer it into parfait glasses with home-made applesauce for an extra treat
*  Put it on top of an Apple Crisp before baking

My Maple Syrup Substitute


Try adding honey and molasses to this sweet and healthy syrup the next time  you eat waffles or pancakes

Watch Chef Debee making Maple Syrup Substitute on Youtube



1 stick butter
1/4 cup oil
1 tablespoon vanilla
1 tablespoon cinnamon
3/4 cup honey
1/4 cup molasses


1.  Put all ingredients into saucepan on medium heat and stir
2.  Be sure to stir until all ingredients are incorporated—it will come together and look like syrup


Chicken Cacciatore

For a fast and simple, yet comforting dish, here is a twist on my Chicken Cacciatore.  Use only three staple ingredients for this tasty, mouth watering flavor in my Chicken Cacciatore

Watch Chef Debee making Chicken Cacciatore on YouTube



2 very large chicken breasts each cut in two
1 very large red onion chopped
28 ounce can crushed tomatoes
3/4 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil
1 3/4 cups Cream Sherry
Pasta of your choice–whole what or RICE pasta for gluten-free


1.  In a large hot skillet, pour oil and then add chicken and brown until very golden brown, about 4 minutes on each side
2.  Add chopped onion and 3/4 cup of the Cream Sherry and cover pan, simmering about 30-45 minutes
3.  Add crushed tomatoes and another 3/4 cup Sherry and cover pan and simmer another 15-20 minutes
4.  Turn off and and remove from heat and add remaining 1/4 cup Sherry to chicken and tomatoes
5.  Cook your favorite egg noodles or a whole wheat pasta and place Chicken Cacciatore on top of the pasta

* we would use Kluski noodles (pretty close to homemade) when we didn’t get to make our own homemade egg noodles

Pinto Beans over Chips


Make this big pot of beans and watch them become a complete protein vegetarian dish that can be used in more ways than one

Watch Chef Debee making Beans over Chips on YouTube


1 1/2 cups pinto beans dried
4 1/2 cups water
4 tablespoons oil
1 large onion chopped
1 28 ounce can tomatoes crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons potato starch
4 tablespoons cold water
16 ounce bag of tortilla chips (or baked scoops)
8 ounce sour cream (add your own variety of herbs)


1.  Bring beans and water to a boil for one minute; then turn off heat and keep covered and soak for two hours
2.  Bring to a boil again and simmer covered for 30 minutes
3.  Heat oil in a large skillet  and saute chopped onion until golden brown and transparent, about 5 minutes
4.  Turn up heat and add the crushed tomatoes and let bubble up for about 1 minute
5.  Then add the beans with water, salt and cayenne pepper and simmer 10-15 minutes covered
6.  Mix together potato starch and water until smooth and slowly add to the bean mixture, simmering 2 minutes
7.  Break up tortilla chips on a plate and spoon bean mixture on top to cover chips and top it with spoonfuls of sour cream

* If desired:  add some shredded cheddar cheese on top
* If desired:  omit tortilla chips and add 1/2 cup rice to beans and top with grated pecorino/romano cheese and serve with green beans

Barbeque Chicken Wings

If you like caramelized chicken wings with meat that falls off the bone at every bite, you can have them on the table in  less than one hour

Watch Chef Debee making Chicken Wings on YouTube

Bake:  375 degrees;  400 degrees     Time:  30 minutes; 10 minutes


1 large package jumbo chicken wings (about 2 dozen)
1/3 jar of your favorite barbeque sauce


1.  If wings aren’t cut up, be sure to cut into two pieces, throwing away the tip
2.  In a pre-heated skillet or an electric skillet on high temperature, brown each wing on both sides, without burning them
3.  Place them in a rectangular metal pan sprayed with oil OR just oil bottom and sides with fingers
4.  Drizzle about 1/3 jar barbeque sauce over tops of wings, don’t worry about covering them completely—do NOT stir yet
5.  Bake in pre-heated 375 degree oven for 30 minutes
6.  Remove from oven and stir until wings are all coated with the barbeque sauce from the pan
7.  Return to oven at 400 degrees and bake 10 minutes
8.  Take out of pan immediately and serve on large platter

* To clean pan easily, go to my helpful hints page


Spinach and Goat Cheese Stuffed Chicken Breast

Do you want your dinner to look like you’ve been in the kitchen all day??  This will be a meal in itself with spinach for vegetable smothered in goat cheese and a crunchy texture as you bite into this delicious piece of chicken

Watch Chef Debee making Spinach and Goat Cheese Stuffed Chicken Breast on YouTube

Bake:  425 degrees   Time: 25-30 minutes


2 chicken breast halves
12 oz bag fresh spinach OR 1 package frozen cut spinach
3 ounces goat cheese crumbled
1 teaspoon basil crushed
3 cloves garlic chopped for spinach
1 clove garlic chopped for Panko bread crumbs
3/4 cup Panko bread crumbs
4 tablespoons butter melted
salt and pepper to taste


1.  Cut chicken breasts into two pieces, from top to bottom giving you a total of 4 pieces
2.  Salt and pepper top and bottom of each piece of chicken
3.  With a sharp knife, cut each section into a pocket opening
4.  Saute the spinach in a little olive oil with the 3 chopped garlic cloves until softened, cool and set aside
5.  Put melted butter and 1 chopped garlic clove in a dish and add the Panko and stir until crumbs are all coated
6.  Open pocket of chicken breast and spoon in some spinach and then add some goat cheese and do it again
7.  Repeat until all 4 are stuffed, you will NOT use all the spinach
8.  Place in an oiled glass baking dish and then spoon the crumb mixture on top of each piece molding with hand
9.  Drizzle each with olive oil and bake in pre-heated 425 degree oven for 25-30 minutes or until internal temp is 165 degrees