Last night my streak of great dinners continued nicely.  I really enjoy anything that’s stuffed with cheese (well I am a guy after all), and since I also like sun dried tomatoes and artichoke hearts I knew this one couldn’t miss.  I was worried it would be a bit heavy and while it was a little on that side the roasted asparagus I made on the side balanced it out nicely.  Oh and did I mention each serving is under 500 calories?

What you need
12-ounce jar marinated artichokes, drained, chopped coarsely
1 cup grated Fontina cheese (or other semi-rich cheese)
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
2 tablespoons fresh chopped basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

What you do
Preheat the oven to 375. Mix the artichokes, cheese, tomatoes and basil with a liberal amount of salt and pepper.  Cut a slit running down the side of each chicken breast to fold them open.  Stuff as much of the mixture into each as you can, leaving enough space so you can close them up.  Place them in a very hot cast iron skillet (with the oil) for about 2 minutes a side (turning carefully).  Using the rest of the mixture top each as best you can and move the skillet into the oven for about 15 minutes.

I’ve had this recipe on my list to try for a while and have twice put it off, making something else instead. Well finally last night I got around to making it and wow, it was amazing. Amazing. Not only one of the best dishes I’ve ever made (if not the best) it’s up there with the best dishes I’ve ever eaten. Highly recommended, oh and it’s easy and healthy too!

What you need
1/2 cup canola oil
1/3 cup finely chopped green onions
1/3 cup chopped fresh cilantro
3 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
1 tablespoon grated peeled fresh ginger
2 teaspoons Asian sesame oil
12 uncooked deveined large shrimp, shells left intact

What you do
Mix all above ingredients in a small mixing bowl and add a liberal amount of salt and pepper. Be sure to really chop the onions and cilantro very fine, this should make a very thick sauce (almost like a thin salsa). Place the shrimp in 3 rows of 4 each into a 8×8 baking dish and cover with remaining mixture, spreading it out as much as possible. Bake at 500 for 15 minutes. I served it with roasted asparagus (lightly drizzled with olive oil and salt/pepper) – roast for the same 15 minutes.

So I set out tonight with the goal of making a baked shrimp dish that I’ve been wanting to try. Instead I decided I wasn’t that hungry so I’d do something a little smaller. I looked in my fridge and decided to do the following and wow did it come out amazingly. I really can’t believe how well given I just threw it together.

Serves two as an appetizer.

Prep time: 10 minutes
Cook time: 12 minutes

What you need (these are all approximate…)
2 Roma Tomatoes cut in half length wise and scooped out
1/4 cup crumbled feta cheese
2 tablespoons fresh chopped basil
1 salt
1 tablespoon pepper
Small amount of black truffle oil (or good olive oil)

What you do
Take the basil, salt, and pepper and mix it all together with the crumbled feta. Scoop the mixture into each tomato, filling each (don’t over fill too much or it will run over). Once they are stuffed sprinkle salt liberally over them then drizzle with truffle oil. Put them in the oven at 350 for 12 minutes. Eat a few minutes after taking them out of the oven. Awesome.

This weekend I made this as a appetizer and it was fantastic. Very quick and easy to make, the mix of the sweet flavor from the dates goes wonderfully with the Prosciutto and is balanced out well by the basil. Very recommended. Here’s how:

What you’ll need
16 pitted Medjool dates
16 large basil leaves
1/3 cup soft herbed goat cheese (I would use smoked next time)
4 wide, thin slices prosciutto, each cut into 4 long strips
16 toothpicks, soaked in water a few minutes

What you’ll need to do
Heat broiler to low. Stuff each date with cheese then wrap with a basil leaf and a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.

What they’ll do to you
The great thing is each wrapped date is about 80 calories so not that bad for you at all. Enjoy!

I struggled with what to call this recipe since I made it last night. I think Trailer Park Apple Desert is about the best thing given that’s pretty close to what it is. I will say it was surprisingly good, much better than I expected given the recipe below:

What you need
1 Granny Smith Green apple
3/4 cup sugar
1/2 stick butter, melted
5 ounces room temperature Sprite. Do not use 7 up
1 package Original Crescent Rolls (with the canned biscuits)

What you do
Peel and core apple and cut in to 16 slices
Separate crescent rolls and lay out on cutting board.
Put 2 slices on big end of each roll and roll up – jelly roll fashion.
Put in greased 8 X 8 pan with seam side down.
Combine sugar, butter and sprite. Pour over apples. Sprinkle with cinnamon to taste.
Bake at 350 for 40 minutes

Sprite, I know. Hence the name. Any desert that you make with Sprite just has to have trailer park in the name right? I will admit it was pretty good, we had it with some vanilla ice cream and it was quite tasty. So if you’re looking for a quick and easy apple cobbler type desert (and some extra Sprite) I say go for it, you’ll feel trashier than you have in a while!

I know it doesn’t sound too grand or anything but this was easily one of the best things I’ve ever made. Rather than repost the receipe I’ll just link to Epicirous where I got it…

A few things I changed were:
- Added a good bit more red pepper flakes and salt/pepper
- Added 2 large cloves of garlic, coarsely diced (would double this next time)
- Used fresh spinach fettuccine
- Went a little heavy on the olive oil and vegetable broth to make it saucier
- Only kept the top third of the asparagus
- Used shitake mushrooms

Was pretty quick and easy and tasted fantastic. No question I’ll make this one again.