Sunday, May 12, 2013

Happy Mother's Day!!

Happy Mother's Day! Today, I cooked dinner for my mom and my hubby's grandma. I also decided to break out the china :)

For our "main" course I made Chicken Florentine Roll-Ups, Fusilli with Creamy Spinach & Parmesan Sauce and Mini Baguettes... 

The Chicken Florentine turned out amazing! I got the recipe from Eating Well. I ended up using boneless, skinless chicken thighs instead of breast.

For dessert, I made a Lemon Blueberry Bundt Cake with Limoncello icing................ 

Yeah, something went wrong... The cake looks pretty but it turned out more like a pudding... I followed the recipe from Tastebook to a T... The only different was I used lemon greek yogurt instead of plain... I cooked it for an hour too... This is the first time I've baked in the oven.. Maybe the temp is off.. I need to get a thermometer to check it out... Anyways... It still tasted good.... My hubby ate 2 slices and we haven't became ill *lol*

Now it's time to relax and get ready to watch Game of Thrones! :)

Oh and here is the recipe for the Chicken!

Chicken Florentine Roll Ups


  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup reduced-fat cream cheese (Neufch√Ętel), at room temperature
  • 1/3 cup thinly sliced soft sun-dried tomatoes
  • 1/4 cup finely chopped toasted walnuts
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/8 teaspoon garlic powder
  • 8 4-ounce chicken cutlets (about 2 pounds total) ( I used chicken thighs)
  • 1/2 cup dry white wine


  1. Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Mash spinach, cream cheese, sun-dried tomatoes, walnuts, 1/4 teaspoon each salt and pepper and garlic powder with a fork in a medium bowl until well combined.
  3. If using thighs, pound the chicken to make it easier to roll up
  4. Place chicken on a work surface. Sprinkle both sides with the remaining 1/2 teaspoon each salt and pepper. Place about 2 tablespoons of the spinach mixture in the center of each cutlet. (I had a total of 12 thighs and used 1 tablespoon for each thigh) Roll up the chicken around the filling and secure each roll-up with 2 toothpicks; place in the prepared pan. Pour wine around the roll-ups. Cover the pan with foil.
  5. Bake until an instant-read thermometer inserted into the thickest roll registers 165°F, 30 to 40 minutes. Slice with a serrated knife and serve.

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