Pickle Roll-Ups

I had a co-worker who used to bring these in all the time... I wanted to remember them for the next time I'm serving appetizers.  So yummy!
I'm posting it as she described, but I'm sure other brands/types can be substituted for the same effect.

Pickle Roll-Ups

1 package thick cut, rectangle shaped ham
1 jar Clausen dill pickles
1 brick softened cream cheese

Pat dry the ham and pickle with a paper towel.  
Spread softened cream cheese over ham. 
Roll the pickle in the ham. 
Lay seam side down in dish and refrigerate overnight. 
In the morning, put in the toothpicks and cut each ''log'' into pieces, 1 toothpick per piece.

Pan-Seared Chicken with Clementine Salsa

Mom and Dad both say this is really, really good!

Pan-Seared Chicken with Clementine Salsa

2 clementines or 1 navel orange
1 medium tomato
1/4 c. chopped red onion
1 handful fresh cilantro
2 lg. boneless, skinless chicken breasts (about 12 oz. each)
1/2 tsp. each salt and pepper
1/2 Tbsp. olive oil

Peel and chop clementines; place in a small bowl. 
Chop tomato and add to bowl, along with onion. 
Discard cilantro stems; coarsely chop leaves and add to bowl. 
Toss well and let set at room temperature. 

With a sharp knife, carefully cut each chicken breast in half through its middle (thickness-wise) to get four thin cutlets.
Season with salt and pepper. 

Heat oil in a large skillet over medium-high heat. 
Cook chicken 4 minutes per side. 
Let rest 5 minutes before slicing and serving with the salsa.

Prep time: 25 minutes
Total time: 30 minutes
Servings: 4

Per serving: 200 calories

Served it with Rice-A-Roni.

Chicken Breast with Honey-Balsamic Glaze

We had this last week for the first time... so yummy, fast and easy!  We'll definitely be having it again.  I adapted it from a Weight Watchers recipe I found online a few years ago.

Chicken Breast with Honey-Balsamic Glaze

3/4 tsp. ground thyme (or 1 1/2  tsp. dried thyme)
1 tsp. Trader Joe's 21-Seasoning Salute (optional)
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1 lb. uncooked boneless, skinless chicken breast (cut into tender-sized pieces)
2 Tbsp. balsamic vinegar (1 oz.)
2 Tbsp. honey (1 oz.)

Combine the first 4 ingredients.
Sprinkle over both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat.
Add chicken, cook 7-8 minutes on each side, or until chicken is done.

Transfer chicken to a platter; keep warm.
Reduce heat to medium-low; add vinegar and honey to pan.
Simmer 1 minute or until glaze thickens; stir constantly.

Pour glaze over chicken.

This goes great over white or brown rice, paired with a green vegetable, and a fruit salad.

Holiday Stove Top Potpourri

Loved having this going over the last couple of holiday weeks!  Had a pot around Christmas, and made a new one up for New Year's.  Beats a perfume-y candle, hands down.  
(Adapted from Under the Table and Dreaming and Make It Do.)

Holiday Stove Top Potpourri

1 orange
1 lemon
1/2 c. fresh cranberries
1 Tbsp. whole cloves
3 sticks of cinnamon
Dash of ground cloves (optional)
Dash of ground cinnamon (optional)

Slice the orange and lemon.
Put all the ingredients into a saucepan and fill the pan with water.
Place on stove on smallest burner, on the lowest setting.
Refill water as needed.

This mix should be good for an entire week.  I only needed mine to last a few days each time, and I would just top it off with water in the morning, before turning on the stove.  (At night, I just covered the pot with its lid.)
Also, this mix makes easy and cheap gifts for others!  Just package up a batch and attach the instructions.
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