Chicken Saltimbocca

Chcken SaltimboccaNot sure what to have for dinner? Try this recipe for Chicken Saltimbocca. Assembly is easy. And, with the inclusion of prosciutto, spinach and parmesan cheese atop each cutlet, it is sure to turn your ordinary sautéed chicken breast into a real winner of a dinner!

Chicken Saltimbocca


6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

 Cooking Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Recipe courtesy of Giada De Laurentiis

Honey Mustard Mozzarella Chicken

Jazz up your chicken breast with this recipe for Honey Mustard Mozzarella Chicken. It is the perfect combination of salty and sweet all rolled into one easy-bake oven dish! Pair with a side salad, sautéed asparagus and your favorite wine for a week-night meal you’ll want again and again.


Honey Mustard Mozzarella Chicken


4 skinless, boneless chicken breasteasy-honey-mustard-chicken
¾ cup honey
½ cup prepared mustard
Lemon pepper to taste
4 slices of bacon, cut in half
1 cup shredded mozzarella cheese  


Cooking Directions

  1. Preheat oven to 375 degrees F (190 degrees C).


  1. Place the chicken breast halves in a baking dish, and drizzle with honey and mustard. Sprinkle with lemon pepper.


  1. Bake chicken for 25 minutes in the preheated oven. Top each breast half with two bacon-slice halves, and sprinkle evenly with cheese. Continue baking for 10 minutes, or until chicken juices run clear, bacon is crisp and the cheese is bubbly.


Editor’s Note: Recipe courtesy of


Stuffed Steak Roll Ups

stuffed steak rollupsBeef – it’s what’s for dinner. Spruce it up with this recipe Stuffed Steak Rollups:

Makes six


2 tablespoons canola oil, divided 
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese

 Cooking Directions

  • Preheat oven to 350°F.
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
  • Remove the toothpicks, then serve!

Written by:  Victoria Williams

Valentine’s Day JELLO and Fruit Salad

valentine day saladStruggling to find the right way to show your sweetheart how much you care? Don’t resign yourself to gifting the customary box of chocolates just yet. Instead, break away from tradition this year with this recipe for Valentine’s Day Salad. Frozen strawberries, bananas and can-crushed pineapple mix well with your favorite gelatin flavor for  just the right amount of sweetness in every bite!


Valentine’s Day JELLO and Fruit Salad


1 (6 ounce) package strawberry flavored Jell-O®

2 cups boiling water

1 (16 ounce) package strawberries, partially frozen

2 bananas, peeled and diced

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed (optional)



In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat.

Spoon mixture into individual heart molds or a 9×13 inch baking dish; chill until firm.

Top each serving with whipped topping, if desired; serve.

Recipe courtesy of

Slow Cooked Chicken and Butternut Squash

slow-cooked-chicken-butternut-squash-large-62114Are you finding it hard to re-establish balance in your diet? Don’t fret. You’ll be well on your way to getting your pre-holiday figure back after whipping up this recipe for Slow-Cooked Chicken & Butternut Squash. Made with a generous blend of vegetables, fruit and protein, this is a one-dish wonder bursting with flavor! It will leave you satisfied instead of counting calories.

Slow Cooked Chicken and Butternut Squash


1 package (about 16 ounces) cut-up, peeled, seeded butternut squash
1 large apple, sliced 
1 medium onion, cut in half and sliced (about 1/2 cup) 
2 cloves garlic, chopped 
1 pound skinless, boneless chicken breast halves 
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup 
2 tablespoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
4 cups fresh baby spinach 
1/3 cup grated Parmesan cheese 
2 cups whole wheat couscous, cooked 

Cooking Directions


Stir the squash, apple, onion and garlic in a 6-quart slow cooker.  Top with the chicken.  Pour the soup over the chicken.

Cover and cook on low for 8 to 9 hours or until the chicken is cooked through and the squash is tender.  Stir in the sage and spinach.  Cover and cook for 5 minutes or until the spinach is wilted.  Sprinkle the chicken and squash mixture with the cheese and serve over the couscous.

Editor’s Note: Recipe courtesy of

By: Victoria Williams


SJ Christmas House Tours – Dec. 12th & 13th

Christmas-House-ToursLook at the original architecture and beautiful decor of homes dating back to the early 1700’s when a selection of Mullica Hill-based historic homes, churches and buildings opens this Saturday for the Mullica Hill Christmas House Tour from 2 to 7 p.m. There will be live music, carolers, Civil War strollers, and, even a visit from Santa! A reading of the Dicken’s classic “A Christmas Carol” will take place at Old Town Hall and a selection of open house specials and refreshments will be offered at many shops opening from 11 a.m. to 8 p.m. Transportation will be provided. Tickets are $8 in advance; $10 the day of the event. For more information or to purchase tickets for the Christmas House Tour, call Hazel Dilsaver at (856) 223-5440.

Taking place on Sunday in Cumberland County, from noon to 5 p.m., is the 47th Annual Christmas in Greenwich Holiday House Tour. A selection of historic homes and town buildings will be festively decorated and open for public viewing. Santa will be on site to visit with children. Letters filled with Christmas wishes may be left for delivery to the North Pole, too! Creations from the 6th Annual Gingerbread House Contest will be display, as well. Tickets, costing $15, can be purchased the day of the tour on Ye Greate Street at the Doctor’s Office and the Morris Goodwin School. Children 12 and under are free. For more information, visit

christmas-treeDown the shore, in Cape May, Christmas Candlelight House Tours (self-guided, walking tours) with homes, inns, hotels and churches decorated for the holidays will be presented this Saturday from 5:30 to 8:30 p.m. Christmas caroling and strolling musicians, trees and garland will provide some good old-fashioned cheer. Warm beverages and home-baked goodies will be available at hospitality centers. Admission to the Emlen Physick Estate, Cape May’s only Victorian house museum, and to “An Old-fashioned Christmas: Holiday Traditions through the Years” exhibit in the Carroll Gallery is included. Limited trolley shuttle service provided. Tickets are $28 for adults and $20 for children from 3 to 12. Tours are limited and run through Dec. 19. For more information, call 609-884-5404 or visit





Mint Ice Cream Cookie Dessert

mint-ice-cream-cookie-dessert-large-50178Looking for an easy-to-do dessert to serve at your holiday party, this year? Try this recipe, from, for this decadent Mint Ice Cream & Cookie Dessert. Made with a package of Milano® Mint Cookies, from Pepperidge Farm®, it is sure to leave guests wanting more!

Mint Ice Cream & Cookie Dessert


1 bag (7 ounces) Pepperidge Farm® Milano® Mint Cookies, crushed 
3 tablespoons butter, melted
3 cups mint chocolate chip ice cream, softened
3/4 cup hot fudge topping
3/4 cup sweetened whipped cream
6 small candy canes 

 Cooking Instructions

  1. Stir the cookie crumbs and butter in a small bowl.  Press the crumb mixture into the bottom of a greased 8-inch cake pan.


  1. Spread the softened ice cream over the crumb crust.  Cover and freeze for 1 hour.  Serve with the hot fudge and whipped cream.  Top each serving with 1 candy cane.


2 Minute Chocolate and Salted Caramel Mug Cake

mug cakeDon’t let the hustle and bustle of the holiday season get you down when it comes to fixing dessert, this year. Thanks to this 2 Minute Chocolate & Salted Caramel Mug Cake, it should be a snap! All you need is a mug, a few essential baking ingredients from your pantry and, of course, access to a microwave.

2 Minute Chocolate & Salted Caramel Mug Cake

(Makes 1 mug cake)


4 tablespoons all-purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels

Cooking Directions

1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.


Editor’s Note: Be careful not to overmix the batter. If you don’t have salted caramels on hand, try substituting them with chewy-caramel candy like Werther’s Original Chewy Caramels. Recipe courtesy of


Written by Victoria Williams