Category Archives: Uncategorized

A Different Sort Of Smothered Chicken

One of the food forums that I belong to has a long standing thread where members share what they’re making for dinner.  One dish in particular sounded pretty yummy, well anything that has to do with bacon will always catch my eye.

My Friend’s Smothered Chicken

2 Boneless-Skinless Chicken Breasts

4 Bacon sliced, cooked

2 oz. Cheese, I used Sharp Provolone and Swiss

2-4 Tbsp. Olive Oil, divided

Spices of your choice

1 C. Sweet Bell Peppers, sliced

½ C. Sweet White Onion, sliced

Salt & Pepper to taste


*Cook’s note: Lately, the b/s Chicken Breasts that I find are HUGE!!!  So what I do is split them in half horizontally and give them a bit of a flattening with a rolling pin to even out their width.


In a skillet over medium-high heat, sauté the Peppers and Onions in about 1-2 tablespoons of Olive Oil until they are crisp-tender and slightly colored, season to taste with S&P; set aside.


You can use leftover Bacon or cook some up at this point; set aside.

Preheat the broiler with the rack set at the second potion.


On a foil lined baking sheet, pat the Chicken dry and brush with the remaining Olive Oil.  Season with your choice of Spices, I used Miners Mix Poultry Perfection Seasoning & Rub.

Broil the meat evenly on both sides until the internal temperature reaches 160⁰ (about 3-4 minutes per side).


Place the Bacon atop the Chicken Breasts, followed by the Pepper and Onion mixture.


Top that all off with the cheese of your choice and pop back under the broiler, just to melt the cheese.



**2nd Cook’s note: Try adding some fresh Mushrooms to the Pepper and Onion mixture as well, MMM!

If there’s any leftovers, they make a super sandwich too.  😉


I’m Not Going To Try It, You Try It

Since first making this dish, Whole Wheat Penne pasta with Chicken Italian sausage and Broccoli Rabe, I have found that if you add a small amount of grated fresh Nutmeg, this will heighten the dish even farther. Let me know if you try this dish; I think that even the fussiest non-veggie-eating kiddo will enjoy this pasta plate as much as my husband does 🙂

My Kitchen In The Middle Of The Desert

When I went to the green grocer the other day to replenish our fruit and vegetable supplies, I spied some Rapini or Broccoli Rabe. Normally, I go right past it because it’s so terribly expensive, even by mainland standards. Back home in Hawaii, fresh fruits and veg that came from the continental United States are shipped in. They’re tasteless and I think way over priced. But these bundles looked like they had just been laid out, still warm from the sun, there wasn’t even any pricing on them yet. I made an inquiry as to the cost, not bad at $3.99 per pound. I figured we’d give it a whirl. I had seen an extremely simple dish on some TV program, it couldn’t be that difficult.

Whole Wheat Penne pasta with Chicken Italian sausage and Broccoli Rabe

This was as easy as pie (which I wish I could eat, but alas, not yet). I did a search on the WWW and found…

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Keep Your Fork, The Best Is Yet To Come

I’ve been absent from some time with good reason, but I wanted to touch base quickly to say, I’m here and but extremely busy. So please bare with me and enjoy one of my favorite posts from the past.

My Kitchen In The Middle Of The Desert

I received an email from a dear chef friend whom I see but rarely. I was touched by the content, so I saved the portion that made me cry, think, reflect upon how amazing life is and how food binds us all in one way or another.

I started to look around to find where this touching story may have begun and I found it’s thought that Roger William Thomas sent this to Ann Landers. I also found that the original title of this essay was Keep Your Fork.

forks and knives

A Woman and a Fork

There was a young woman who had been diagnosed with a terminal illness and had been given three months to live. So as she was getting her things in order, she contacted her Pastor and had him come to her house to discuss certain aspects of her final wishes.

She told him which songs she wanted sung at…

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We Will Remember!

HEH! There’s A Sale At My Shop!!


From Auntie Doni’s House has some neat stuff!

25% off purchases $50 +

Please use the coupon code 1SPECIALDISCOUNT at checkout

Hit the link above to view my shop


St. Patrick’s Day Green Chile Relleno Casserole

I wanted to share what else I made for our neighborhood block party on St. Patrick’s Day, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.


In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.


Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.



You Mean We’re Not Living In Hawaii Anymore?

Source: You Mean We’re Not Living In Hawaii Anymore?


WOW!  This is my third anniversary as a blogger.  It doesn’t seem that long, really.  I’ve posted here my first blog, ever.  I enjoy writing about the different happenings in, as well as out of My Kitchen In The Middle Of The Desert.  I’ve learned a few things along the way and I hope to continue picking up tips and treats from folks.  I want to thank you for stopping by and dropping me a comment or even a “like”, Mahalo!

Shaka Braddahs and Sistas! Hang loose!