Black Bean & Quinoa Patties

I forgot to get a pic of my red scallions, but they looked like this!

In my CSA share I have been talking about I also found about 1& 1/2 Lbs of red scallions and about 5 or 6 garlic scapes in my basket. I really didn't know what to do with the scapes, I have never cooked with them before so I looked up some recipes but didn't really feel inspired by them. What did do slice them up along with 3 C of left over quinoa and 3 cans of black beans and made a protein packed veggie "burger"

Garlic Scapes

The red scallions were AMAZING!!!, beyond delicious, I hope to find these again, they are so flavorful. The garlic scapes were interesting some were soo woody and fibrous I thought if I sauteed them with EVOO along with the red scallions they would soften up. They really didn't, so then I thought I would use my food processor to soften them...nope not all did, reminds me of the stalks of broccoli, however there were a few that were tender and they were really delicious.

Yummy Black Beans being pureed!

I sauteed them with EVOO then added 3 cans of drained & rinsed black beans and seasoned them with kosher salt and fresh cracked pepper. That was the fantastic, I could have eaten them just like that, they tasted like the best refried beans ever!

I took the left over Quinoa side dish from our Father's Day picnic- day 3 I either finish them up or freeze them by now, I have a strict 3 day policy for food in my fridge- so I  mixed it w/the black bean mixture that was partially smashed with food processor. Added 2 eggs and 1& 1/2 C fresh bread crumbs, seasoned with more kosher salt and fresh cracked pepper along with a  dash of cumin and smoked paprika.

I sauteed the patties in a few tablespoons of EVOO over med-low heat crisping the bottom to a golden brown deliciousness, then flipping, about 3-5 min per side.

I allowed to cool on paper towel lined tray then transferred to was a paper lined cookie sheets and flash froze them.

 I will place them in a freezer storage container lining with wax paper between patties and LABEL according, very important, I won't remember what deliciousness is inside if I don't label!

I placed 2 patties on whole wheat bread then spread a mixture of Dijon mustard and mayonnaise on a bed of arugula and grape tomatoes =   
A TASTY little treat I would like to call YUM!!!!  

Very satisfying, even strict carnivores would be satisfied with this "burger"

I still LOVE my regular Quinoa burgers, 

these are a bit different~ more meaty & more "burger looking". 

What a healthy & tasty lunch!

Father's Day 2012- Spot Light on Beef Kabobs and Organic CSA Produce

We celebrated Father's Day a little early this year. 

My Daddy enjoying his Father's Day Cook Out!

 My older sister from Colorado was in town for a few days before a work camp for a local missionary camp in PA- she works for an incredible company called Group Publishing and the experience they give to kids and the adults involved is amazing. If you have a youth group looking for a summer camp experience and missionary work (there is over 40 work camp locations all over the US), but low on funds, you aught to check out this affordable ministry- here is the web site!

Anyhow since my sister would be leaving for PA on Sunday morning so we celebrated with my amazing dad on Sat instead.  I picked up my first CSA for the season from Fox Family Farms in Navarre, Ohio, that morning as well so I incorporated my fresh produce from my share in the menu. Below you will find the menu, recipes and pic of our fun-filled day!

WAITING TO BE GRILLED, DOESN'T THAT LOOK DELISH?

On the MENU:

• Marinated Steak Kabobs Featuring Farm Fresh Organic Veggies from my local CSA share FOX FAMILY FARMS
• Roasted Organic Veggie Quinoa
• Organic Herbed Fresh Shelled Peas and Red Skin Potato Salad (INGREDIENTS FROM FOX FAMILY FARMS MY CSA)
• Organic Cucumber & Grape Tomato Salad (PARTIAL INGREDIENTS FROM FOX FAMILY FARMS MY CSA)
• Watermelon
• Balsamic Vinegar Mascaraed Strawberries with fresh whipped Cream and pound cake cups
• Fresh Organic Pecan Pie (HAND MADE FROM FOX FAMILY FARMS MY CSA)

MARINATED STEAK KABOBS:

-The Marinade

• 3T EVOO
• 2T Distilled White Vinegar
• 2T Kosher Salt
• 1/2 T Fresh Cracked Pepper
• 1T Brown Sugar
• 2-3 T Worcestershire Sauce
• 1T Smoked Paprika
• 1T Chipotle Pepper Powder
• 2T Garlic powder
• 2T Onion Powder
• 4 Lbs roast, cut into 1/2-1" cubes

~ Mix together to form a nice wet consistency to evenly coat all the meat, add drops of water if too dry. Place Kabobs in a shallow bowl with a tight fitting lid and coat in marinade overnight if possible.

The Kabobs:

• 4 Lbs roast (I used top round and cut against the grain to get more tender. Not the best cut of meat for grilling, but refuse to pay $8.00 for butcher to kabob my meat or more per LB for choicer cut of meat.), cubed into 1/2-1" cubes all ready marinaded overnight.
• 1 large organic Zuccini, sliced in 1/2" slices From my CSA
• 1 large yellow squash. sliced in 1/2 thick slices From my CSA
• 1 red pepper, sliced in 1/2" slices
• 1 yellow pepper, sliced in 1/2" slices
• 1 green pepper, sliced in 1/2" slices
• 2-3 large vidalia onions, sliced in quarters and seasoned well with salt and pepper
• 2- 10 oz Buttom Mushrooms kept whole
• 4 oz of favorite Italian Dressing {Marinated veggies overnight as well for extra flavor}
• 20-30 Kabob skewers soaked in water overnight
• non-stick spray
• 2 serving platters large enough to hold 30 kabobs (one for uncooked, one for cooked)
• 2 tongs (one for uncooked, one for cooked)

I like to assemble Onions over the beef and over the mushrooms, and over the peppers, other than that I don't really have a pattern. I just LOVE it when the onion caramelizes and juices run into the meat and veggies. Last time I made the kabobs I did marinate the veggies and it was soo good, this time I didn't so from now on I WILL! 

If you soak over night the wooden skewers won't burn so much on grill.

Place on grill over med-low heat and allow to cook slowly will produce more flavor and allow the onions to soften nicely. Remember that meat will continue to cook even after you remove from grill. So I like to remove right before I think it is done and allow to rest covered for maximum juiciness and flavor.

This was my son's plate, he ate ALL his QUINOA

Roasted Organic Veggie Quinoa

•  4 C organic free range chicken stock (I make mine homemade)
• 2 Cups rinsed Organic Quinoa
• 2-3T kosher salt (Sorry but I use salt, it just doesn't taste right without it!)
• 1T fresh cracked pepper
• 3-4 cloves garlic minced or grated
• 1-2 lg vidalia onions, diced
• 4 oz roasted asparagus spears
• 3t finely diced red and yellow peppers (hate the texture of peppers but like a little dap of them in this)
• 10 Oz sliced Button Mushrooms, sliced
•  EVOO

~~~~~~~~~~~~~~~~~~~~~~~~~

1. Heat skillet over med heat, once hot add EVOO
2. Immediately add onions & peppers, once onions are clear add mushrooms
3. When mushrooms have reduced in size and used up their liquid 
4. Add asparagus and season with salt and pepper cook for about 3-5 min
5. Add garlic and Quinoa, only cook until garlic is fragrant and quinoa is toasted slightly, 1-3 min max!
6. Pour in stock and allow to come to a boil, taste and see if seasoning needs adjusted.
7. Cover and turn to simmer for 10-15 min
8. Remove from heat and allow to sit for 5 min, fluff with fork.
9. Taste again and see if seasoning is ok adjust if need be.

Fresh Shelled Peas and Herbed Red Skin Potato Salad 

This was invented to use the handful of peas we have left over after munching on some of our fresh produce from the CSA and the potatoes we received.  Won't win an awards nor do I think I will make it again....

There is something very earthy and nearly spiritual about shelling peas, makes me think of an era that has gone by- a nostalgic feeling comes across me and I feel like I am kid again. I think I might have done this when I was a child with the neighborhood Gramma, Mrs. Kautz. My memories are hazy, but I visualize a lap full of peas in the pod while wearing a 40's style apron, a bucket of shelled peas, and elderly hands gently guiding me to "pull the string" just "so" on the pods to remove the shells then use my thumb to properly "shell the peas", "Ploop, ploop , ploop".  Such a simple little thing, but it makes me feel so utterly content and loved to remember the patience she showed me and pride I felt on being able to help & contribute.

I WILL grow peas in my garden next year so my children and I will collect them for dinner, I hope shelling them with me will help them feel as contented to the earth and content as I once felt and still do and see the simple rewards and joy of fresh veggies from your own earth! 

The ONLY way to eat peas in my opinion is FRESH from the garden, freshly picked, shelled and ate withing 24 hours otherwise they ARE GROSS!!! 

I only blanched them for 3 min then placed in a ice bath to stop cooking, it made it crisp tender just took that edge off of them, we ate them in the some of pods as a mid-morning snack on the way home from the farmer's market though, LOL!

Don't know if I would EVER make this again, but it was surprising not half bad and tasted extremely fresh.

• Fresh Shelled Peas. blanched for 3 min and plunged into an ice bath until cool
• 2 red skin potatoes, cubed and boiled in salty water
• Drain potatoes and place back in pan to dry fully
• Place in a bowl while still warm and season with salt and pepper
• Add a Tablespoon of Mayo to coat warm potatoes
• Mix in Organic Dried Basil From my CSA
• Toss in peas, taste and adjust seasoning if needed.
• Cover and refrigerate for several hours for flavor to meld.

This platting would get me" Chopped", but doesn't that look sooooooo good?!

Organic Cucumber & Grape Tomato Salad

• Again not a recipe per say, 
• just chopped the organic cucumber I received in my CSA share and diced some grape tomatoes to match quantity
• Poured some Balsamic Vinegar and Evoo 1-3 ratio
• Crushed some Organic Dried Oregano from my CSA
• Dash of sugar
• Kosher Salt and fresh Cracked Pepper
• Fresh Green Onion from my CSA
• Mixed together and allowed to sit in fridge for about 4 hours

 Mascerated Strawberries in Balsamic Vinegar and Sugar over Pound Cake and Fresh Whipped Sweetened Cream- orry not real recipe just a "gulg here" and "pinch there"!

• 2 qt of fresh organic strawberries, sliced
• A gulg of 2 of organic Balsamic Vinegar
• Unrefined Sugar about 3 T
• Pinch of Kosher Salt and smidge of pepper (just to give it a kick and round out flavors)

Slice Berries and place in a deep bowl and add rest of ingredients. Allow to sit overnight and pour syrup and berries over pound cakes and place a dallop of whipped cream over top!! Perfect Summer time fare!

Linked to Pot Luck Weekend,

Easy & Customized Infused-Flavored Truffles

Close to mine found here

 This has to be one of the EASIEST and one of the most FLAVORFUL tasty little treats I have ever made with the most surprising little  flavor weapon!

I just made these delectable and decadent truffles for my besty on her birthday- they have a sweet and milky chocolate coating with an incredible flavor infusion inside that is silky, smooth with a texture that melts in your mouth.

One of the keys to the success of these candies is *GOOD QUALITY chocolate, I like to use a sweeter milk chocolate for the coating, and a GOOD QUALITY bittersweet chocolate for the truffle center. [I like to use Ghirardelli] That mixture of sweet milk chocolate and true bittersweet chocolate taste plus the addition of my super secret FLAVOR WEAPON makes these truffles an out of this world experience and a very satisfying & gratifying treat for the adult sweet tooth..

*[I use Ambrosia Milk Chocolate coating. It is sold in grocery stores and Amish bulk food stores in my area, you don't add any wax of any kind and is so good my kids will fight over who gets to eat the slivers left from chopping. I melt it over a double boiler low and slow stirring frequently]

...But those aren't  all my secrets...

And what is my SUPER SECRET FLAVOR WEAPON??....

 You MIGHT NEVER guess it...     

Are you ready??

Good Quality TEA!!!

kokopellis.co.uk

Now that I let the tea out of the bag {Pun FULLY intended BTW!}

SHHHHHHHHHH!! 

Let's keep my little secret just between us friends, ok?? 

I guess it's not so secret since I saw it all over google searching for images bc I forgot to take pics again..but mine are still the BEST EVER!!!

Now without further ado...the recipe!!

Easy Customized Flavored Truffles

• 2/3 c. whipping cream
• 2 T. butter, cut into pieces
• 1 t. light corn syrup
• 2-4 tea bags of choice
• 8 oz. bitter-sweet chocolate, chopped
• Real Milk Chocolate coating

NOTE: I chose Earl Grey bc it is her favorite tea, but you could whatever tea you LOVE, I think Chai would be Amazing, Mint would fabulous, Maple to die for, whatever tea you love would make this INCREDIBLE!!

1. In small saucepan, bring cream, butter, and syrup to a boil.  
2. Remove from heat and add tea bags.  
3. Steep 5 minutes.  
4. Remove tea bags and squeeze out excess into pan.
5. Add chopped chocolate, stirring until chocolate melts and is smooth.  
6. Pour into shallow bowl, cover and refrigerate for 4 hours.

thetriangleplate.com

After chocolate has become firm enough to handle:

1. Roll chocolate into balls by the teaspoonful- I use a melon baller and wear tight fitting non-latex gloves to help ward off the heat from my hands to prevent the inevitable messy hands
2. Place in freezer to keep firm while preparing chocolate coating.

TO make Coating:

1. Melt chocolate coating in a double boiler.  
2. Quickly dip balls in coating, place on waxed paper and shake chocolate sprinkles over the top.  
3. Refrigerate until firm.  

Store in refrigerator up to 1 week  or in a freezer for up to 1 month.  

Makes 30 truffles.


Linked to Weekend Potluck.

~~~~~~~~~~~~~~~~~~~~~~~~~~

EDIT DECEMBER 8TH:

THIS IS SOOOOO AWESOME!!!!!!!!

YOU HAVE GOT TO TRY IT TODAY!! 

I JUST MADE SEVERAL BATCHES FOR CHRISTMAS GIFTS 

• ONE  WITH CHAI TEA 
• ONE WITH  EARL GREY~ OF COURSE

SO AMAZING  WITH A HINT OF INFUSED TEA FLAVOR. REALLY EASY, NOT TOO MUCH FUSSY TIME AND MAJOR WOW FACTOR!!!

LINKED TO WEEKEND POTLUCK
Linked to Homemade Mondays 

Peanut Butter Fudge NO-Bake Cookies!!

These are such AWESOME tasting cookies!! I am really NOT so much of a fan of the chocolate no-bakes and these are similar to them only richer. I found them on a recipe site years ago and I have tweaked the recipe to fit our family's taste over the years, still one of my no-fail cookie recipe, I hope you will like it!

 

You can make these healthier by making these with raw honey in place of sugar. I always use natural peanut butter so even if I do use sugar in place of raw honey these are a step above regular cookies anyway with protein from peanut butter and oatmeal goodness!

 

Ingredients

• 2 &1/4 cups white sugar
• 3/4 cup butter
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups peanut butter
• Pinch of salt
• 4 1/2 cups quick-cooking oats

Directions

1. Measure oatmeal, peanut butter, salt, and vanilla  into a large crock(shatter & heat proof) bowl.
2.  In a saucepan over medium heat, combine sugar, butter and milk. 
3. Bring to a rapid boil and boil for one full minute. START timing AFTER the syrup comes to a rapid boil that you can't stir down.
4. Remove from heat and pour the syrup over Peanut Butter-oatmeal mixture and begin to stir.
5. Stir until the mixture begins to cool.You can tell by looking at the mixture that it is ready to drop.
6. Drop batter by teaspoonfuls onto waxed paper. Let cool until set. 

Makes 48 smallish cookies or 2 dozen rather large ones. 

These freeze gr8 are quick and east to make, can make these last minute for kids' bake sales, company dropping by unexpectedly (Keep them in the freezer for that), plus quick to make for pot lucks dinners! 

Linked to weekend potluck dinners, 

 

My Perfect Zuchini Patties

For my Vegetarian Freezer Session I want to make a veggie Burger/pattie. I want to use Zucchini, Yellow Squash, Carrots, Green Onion, garlic. This would be a nice alternative to people who eat vegan at a pot luck!

My Perfect Patty/Burger must have:

• Depth of flavor plus I love smokey cumin & smoked paprika
• Chipoltle powder for that background of heat
• LOVE Quinoa-Really like the Quinoa burgers, w/quinoa cooked in flavorful stock and herbs with aromatics (onion, garlic)-might use that or just flour if time is limited
• Love the idea of adding some cheese like Parmesan & Sharp Cheddar &/or perhaps cottage cheese.
• Like the idea of salty soy sauce, might use that one, but wouldn't Feta be Betta for the salty seasoning?? 
• Definitely needs a sprinkle of sugar to balance out the dish and maybe some sumac to brighten the dish and bring an element of acidic?

Might use my bullet to grind garlic and Vidalia onions, rough chop the green onion, like that in there, wish I had cilantro, I like the brightness it brings, but using sumac might help brighten it up? 

This was soooo delicious!!

Here is what I came up with for my Zucchini patties  I nixed the idea of using the bullet/blender and brought out my BIG GUN, my monster Food Processor and knocked those veggies out in like under 3 min flat! Izak had therapy this morning and both kids were not co-operative so I ended up not using the Quinoa, very sad about that. But I am making Black Bean Burger with Quinoa so I will get some YUMMY quinoa for my other veggie burger/patties!

• 2 green onions, including white parts
• 2 1/2  teaspoon sugar
• 2 teaspoon black pepper
• 2  teaspoon ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chipotle pepper
• 2 1/2 teaspoon salt
• 2-4 teaspoons olive oil
• 2 Vildalia onions, shredded
• 6 cloves garlic, shredded2 carrots, shredded
• 3 small summer squash, shredded
• 6 small zucchini, shredded
• 1 cup shredded Cheddar cheese
• 1/2-1 C Cottage Cheese
• 4 eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 green onions, including white parts

1. In a food processor shred carrots, zucchinis, yellow squash, Vildaia onions, garlic cloves. 
2. Lay the shredded mixture on a paper towel lined baking sheet and cover with another layer of paper towels and press lightly. Salt lightly and allow to sit on counter top for at least 30 min to draw out the extra moisture. (I will even line a colander with paper towels and allow moisture to draw out for another 30-45 min, I just like to really drain the moisture out as best I can so I don't have to use much binder)
3.  In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Sugar, pepper, cumin, salt, and garlic powder. 
4. Heat a frying pan then add a couple teaspoons olive oil over medium-low heat.  *{Hot pan, cold oil}
5.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. 
6.  Fry until golden-brown, about 4 minutes on each side.  

Makes approx. 40 patties

Reheat them from frozen in toaster oven until crispy or 350 oven for 10-15 min. Can use Sandwich Maker or skillet with scant bit of EVOO, or if you must can use microwave for 20-30 seconds

Can also flash freeze these uncooked and oven bake them 350 for 15-20 min until crispy or on stove top with EVOO.

Notes: 

I have struggled with my low fat foods or sticky batter type foods sticking to my stainless pans here is what I figured out that has helped me TREMENDOUSLY~!!

*(Hot pan cold & cold oil will prevent sticking The reason hot pan/cold oil works is because when you add the oil to a very hot pan, it starts to vaporize – the oil in immediate contact with the pan creates a vapor layer that prevents it from bonding to the pan. 

Obviously, it will burn quickly if no food is added. But cold oil bonds to cold metal, you don’t get this floating oil slick effect – food sticks to the oil, oil sticks to the metal, and in my experience, cold pan, cold oil leads to sticking. Especially with a sticky batter like the zucchini patties, HOT pan COLD oi-try it and see if you get better results!)

**(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)

I really LOVE these, I know that some are more brown than others and I prefer them more brown, but since I will be reheating these on a grill top or toaster oven I don't want them so brown. The more crispy ones we ate up, these are soo good!

Linked to Weekend Pot Luck
 

Super Yummy Caprese Chicken with a few of my Tweeks!

This sounds soooooooo delish, kinda like a mix between my Chicken Scallopini and Chicken Parmesan...

Will sooo be making this SOON! HERE IS the blog I got this from: Lisa's Diner Time Blog

Update: 1/21/2016 We have made this several times with these adjustments below...It is awesome try it exactly the way she presents it first it's pretty stellar!!

Easy and Delicious Caprese Chicken {with a few of my tweaks!}

Caprese Chicken

Lisa's Pic, looks crazy good, right??

• 12 lg boneless, skinless chicken breasts and use this for a freezer session

• 1/2 cup flour

• 1 1/2 to 2 cups panko bread crumbs- {I like use plain and add my own to omit any MSG addition into my family's diet.}

• 3/4 cup balsamic vinegar

• 1 tbsp agave nectar (or sugar)

• olive oil {I LOVE to use Garlic infused EVOO}

• 1 tomato, cut into 8 thin slices

• 8 oz fresh mozzarella, cut into 8 thin slices, {Smoked Mozzarella is DIVINE if you can find!}

• 1/3-1/2 C prepared Pesto Sauce, divided

• Kosher salt and Fresh Cracked Pepper

1. Put balsamic and agave or sugar in a small saucepan over medium low heat.  Let reduce down until it has thickened into a syrup.  This will take about 20 minutes.  

1. Cut each chicken breast in half, lengthwise & season the breasts liberally with kosher salt and pepper with a touch of cayenne {BC I like a touch of background heat.}
2. Put in a gallon size ziploc bag or between two sheets of plastic wrap, two at a time.  With a mallet or small fry pan, pound chicken out until it is a uniform thickness.
3. Take three shallow bowls or plates (I used disposable foam plates) and beat the eggs and put in one and *the flour and breadcrumbs in the other two.  
4.  * NOTE { I also am too cheap to waste flour, so I place 1/8 C at a time on a sifter and lightly dust both side of the chicken resting on paper plates}
5. Dip the chicken in the flour first, then the eggs {I will use tongs to dip breasts in all three plates bc I hate the gooping fingers thing} and finally the breadcrumbs, making sure each piece is well coated with the breadcrumbs.  Set aside on a plate.
6. Heat about 3 tbsp olive oil (enough to coat the bottom of the pan) in a large skillet over medium high heat.  Saute the chicken for 2 to 3 minutes per side, until golden brown.  It cooks up quickly because the chicken is so thin.
7. IF GOING TO FREEZE, STOP AT THIS POINT, FLASH FREEZE THEN PLACE SINGLE FILE IN GALLON SIZED FREEZER BAGS. WHEN READY TO EAT THAW OVERNIGHT AND CONTINUE WITH DIRECTIONS TO DELICIOUSNESS!!
8. Put cooked chicken on a cookie sheet.  Top each piece of chicken with 2 slices of tomato and 2 slices of cheese.  Put under a hot broiler until cheese is melted and starting to brown.  Watch carefully, it goes quickly!
9. Spoon the balsamic reduction onto the plate and place chicken breasts over it.  
10. Top breasts with Basil Pesto & salt and pepper- Not a fan of basil but like pesto, go figure?!
11.  Serve immediately.

Hints and Tips:

• If I were to make this a freezer dish I would sear the breasts lightly not cooking all the way through then flash freeze and place wax paper between breasts and place in gallon sized freezer bags. Then upon thawing I would place in oven to finish off with tomatoes and mozzarella and the rest of the ingredients.
• Lisa recommends serving with mashed potatoes, since we adore thin, "slurpy" pasta I like to serve this with angel hair pasta tossed with diced tomatoes, basil, grated garlic, EVOO, and kosher salt.

Un-Stuffed Greek Chicken Giouvetsi

Ok, you got me...Giouvetsi in essence is a Greek version of a casserole...

If you read my blog with any type of regularity you will know my obstinate feeling towards thick, gloopy-gloppy, bland, flavorless casseroles.

I should have been this way my whole life, since my stepdad had extreme obstinate feelings attitude toward any casserole, I remember him saying anytime anyone mentioned that word, 

"I would rather eat a dead groundhog lying on the side of the road for 3 days then eat casserole." 

I used to think that was soo funny, but I did LOVE tuna noodle casserole, still do I just updated it with grown up flavors when I eat it....

Anyway I do digress {What's new, I am a rambling girl, LOL!}, I was making multiple dishes for my "poultry cooking Meal Session" and I was working on the Greek Stuffed Chicken, which is too delicious for even words. 

You start with a HUMONGOUS chicken breast you know the kind I am speaking of, it's the kind you buy and think how will this cook all the way thru? This is the MOST IMPORTANT part, because you can't stuff them correctly if you use the smaller ones [Ask me how I know! LOL!]...

Looks my dish but is from this web site and not my recipe

Ehemmmm, enter my new recipe...{I know this looks like a lot of ingredients and steps, but bear with me, it makes sense and if you read it in sections it is not that intimidating} I don't have a pic, Of Course, I will try REMEMBER to get one b4 we dig in tonight, but this pic looks similar to mine.

• 6 chicken breasts, placed in a freezer bag and pounded thin w/rolling pin to 1/4" thin.
• 1 bag 14 oz frozen chopped spinach- [Used 10 oz fresh baby spinach]
• ½ medium onion, minced
• 2 or 3 Garlic cloves, minced
• 2 Tbsp Olive oil
• 4oz Sundried tomatoes in jar or already hydrated
• 4oz Capers, drained
• 2 oz Homemade Ricotta Cheese {or store bought}
• 2oz Feta cheese
• 1 Lemon
• 1 C Chicken Stock (Homemade is BEST)
• 1 Lemon, juiced and Zested
• 1/4 C Soft dry White Wine
• Kosher Salt & Fresh Crack Pepper
• Granulated Garlic
• Parsley & Oregano
• Panko Breading
• 4 T Butter

Filling:

1. In a large sauté pan on low heat, add frozen spinach to thaw and the water to evaporate from the spinach.
2. Bring heat up to medium and move spinach over to side of pan Add a small amount of olive oil and place garlic and onion in the oil. In another spot in the same pan add the sundried tomatoes and capers.
3. After two minutes push all ingredients in the sauté pan to the middle and mix. Continue to move mixture to make sure nothing is sticking.
4. Turn heat off, but leave pan on burner.
5. Add the Ricotta and Feta cheese to the warm spinach mixture and mix well. Take pan off stove or to a cooler burner.
6.  Squeeze half a Lemon and zest part of the peel.
7. Sprinkle with dried Parsley and Oregano.

Chicken Breasts:

1. Place Chicken Breasts in a gallon sized Freezer bag
2. Pound 1/4" thin and place on a large platter
3. Season Breasts with granulated garlic Powder, Kosher Salt & fresh Cracked Pepper on both sides
4. Sauté Chicken breasts in 2 T EVOO until cooked through {About 5 min each side}
5. Remove the chicken Breasts and place on a clean platter and cover to keep warm

Lemon Butter Chicken Velouté Wine Sauce:

1. In same pan pour 1/4 soft dry white wine to deglaze the pan, scrape bottom of pan with a wooden spoon to get all the flavorful pieces of brown bit goodness, [I call them FLAVOR NUGGETS!!].
2. Add 2 T Butter and melt through
3. Add 1/4 C flour and cook 2 min over low heat
4. After a few minutes you can add a third of your stock, stir continuously, when all of that stock is absorbed, add the rest of the stock, stirring continuously. This will thicken as it cooks for another 5 minutes.
5. Add More liquid if seems too thick- cautiously

For Topping:

1. Toast the panko bread crumbs lightly in 2 T melted butter in small skillet, 
2. Remove from heat and add s & p, granulated garlic, parsley, and oregano.

To Assemble the Giouvetsi:

1. Spray 11"X9" pan with cooking spray.
2. Layer 3 chicken breasts in pan covering the bottom.
3. Spread the Filling over the top of Chicken Breasts
4. Place the remaining Chicken breasts over top of the Filling
5. Pour the  Lemon Butter Chicken Velouté Sauce over the chicken
6. Crumble the Panko Bread Crumbs over top.

Baking:

1. Preheat Oven to 350
2. Bake until filling is bubbly
3. Cover top with foil if top is getting to brown

Updated this IS my dish, was so AWESOME!!

Enjoy! This is rich & decadent Giouvetsi with just the right balance of creamy and acid from the capers and lemon juice, so many complex flavors that blend into deliciousness your mouth will just sing with happiness.  This is perfect for company, Potluck,  or for more of a FOODIE type Progressive Dinner, guests will just dive right in!

I really like the original recipe & the creative way of stuffing the breasts pushing ingredients inside instead of pounding thing and tooth picking them that such a dated way of filling. I also love the the chicken breasts texture is when baked in original form... but if you find yourself unable to stuff your breasts this is an incredible Giouvetsi and not your average casserole! 

I believe you could freeze this just fine since the sauce is not made from cream it won't curdle or break upon thawing and reheating, I think it would be just fine. 

But after a few days of making these scrumptious smelling and looking meals and not allowing my hubby more than a taste... yeah he might just flip his lid! He has been working long hard hours so I think this amazing dish will soothe him and keep him from digging into the Chicken Parmesan Cutlets I have to make after this post. Then half of my Chicken Freezer mini session will be done and I will concentrate on the rest of the "Crock Pot Kit" and "Dump" Chicken Freezer Meals....:-)

Linked to Gooseberry Recipe Round-Up, Weekend Pot Luck