Ranch Chicken Salad, Carprese Bread, Bacon Stuffed Mushrooms

Ranch Chicken Caesar Salad w/ Avocado,   

Caprese Garlic Bread & Bacon Stuffed Mushrooms

Caprese Garlic Bread 

1 loaf ciabatta, halved lengthwise (can use Italian or French bread)

1/2 c (1 stick) butter, softened 

2 cloves garlic, minced

1 tbsp. freshly chopped parsley

Kosher salt

Freshly ground black pepper

1/4 c. balsamic vinegar

1 tbsp. honey

1 1/2 c. shredded mozzarella

2 large tomatoes, sliced

1 tbsp.  Extra-virgin olive oil, for drizzling

2 tbsp.  Thinly sliced fresh basil, for garnish

1. Preheat oven to 350° and place ciabatta cut-sides up on a large baking sheet.
2. In a medium bowl, stir together butter, garlic, and parsley and season with salt and pepper. Spread on ciabatta halves and bake until golden, 15 to 20 minutes. 
3. Meanwhile, in a small saucepan, simmer balsamic vinegar and honey, stirring occasionally, until reduced by half, 8 to 10 minutes (glaze should be thick enough to coat back of a spoon). Let cool. 
4. Top toasted ciabatta with mozzarella and tomatoes and bake until cheese is melty, 5 to 10 minutes more. 
5. Drizzle garlic bread with oil and balsamic glaze, garnish with basil, and slice.

 Source: Delish

 Simple Ranch Chicken Breasts

4 boneless skinless chicken breasts (cut in cubes)
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix

Pre-heat oven to 375°.

Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.

Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.

Place in pan and cook anywhere from 30-60 minutes, depending on your oven
Source: Cooks

*Add to Caesar salad mix - if out of dry Ranch dressing use the dry Caesar dressing as I did.
*Sliced avocados  & green onion to the side.
*Crumble cooked bacon into the salad.

Bacon Stuffed Mushrooms

• 16 ounces Baby Bella Whole Mushrooms
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 8 ounces cream cheese, softened
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1 cup bacon, cooked and crumbled
• 1/4 cup mozzarella cheese, shredded

1. Preheat oven to 350°F.
2. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
3. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
4. Once cooled, stir cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper together.  
5. Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron skillet.
6. Sprinkle the mushroom caps with shredded mozzarella cheese.
7. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
8. Serve immediately.
   
   

 Source: I Am Baker