Some New Inspiration for Dinner

I just heard about this website, created by Tamra Davis..... She created all these great little cooking shows at home. I really enjoyed watching them and felt very inspired to create some new, healthy meals. My favorite thing about the shows is how she let her little boys help make dinner and how creative she lets them be.

If you have a few minutes, you should check it out:

http://www.tamradaviscookingshow.com/

Let me know what you think.... : )

Halibut and Hearts

This was a quick and yummy recipe I saw on Food Network. I don't know how much of a difference the Saffron makes. I used marinated Artichoke Hearts and we served it over rice. I think the chicken broth and artichoke hearts gave the majority of the flavor.

3/4 cup Chicken Broth
12 ounce can Artichoke Hearts, drained and chopped - halved or quartered (marinated or plain)
1 tsp. saffron threads
4 halibut fillets
salt and pepper
1 Tablespoon Olive Oil

Heat Olive oil in a skillet over medium high heat. Season all sides of halibut fillets with salt and pepper. Sear the halibut in the heated oil. (About 2 minutes each side) You want the halibut to be a nice golden brown. Remove Halibut and set aside away from heat. In the same pan, add chicken broth, artichoke hearts, and saffron. Bring this mixture to a simmer and return halibut to the pan. Simmer for 2 minutes (until fish is fork tender.) DO NOT OVERCOOK. Halibut will cook VERY quickly and can get rubbery if overcooked. Quickly remove from heat and serve.

Chicken with Feta Cheese

I made this last night because I was totally craving feta cheese and I loved this recipe! The only thing I didn't think about was how my kids aren't really fans of feta.... so they weren't so into it. Next time I will make their chicken with mozzarella in the middle and I know they would LOVE it! The sauce that this recipe makes is so good! (Picture and recipe from everydayfood.com)

Serves 4

• 3/4 cup crumbled feta cheese, (about 3 ounces)
• 1 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1/2 cup homemade or low-sodium store-bought chicken stock
• Juice of 1/2 lemon
• 2 tablespoons unsalted butter

Directions

1. In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
3. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
4. To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.