Culinary Bliss: Stuffed Cheesy Garlic Chicken, Buttery Mashed Potatoes, and Blow-Your-Face-Off Caesar Salad
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Hey foodies! 🍴✨
We’ve just dropped a new vlog on our YouTube channel that you won’t want to miss. This week, we’re bringing you a mouthwatering trio that will make your taste buds dance with joy: Stuffed Cheesy Garlic Chicken, Buttery Mashed Potatoes, and a Caesar Salad that packs a spicy punch. Trust us, this is comfort food at its finest!
Stuffed Cheesy Garlic Chicken: A Flavor Explosion
Our Stuffed Cheesy Garlic Chicken is the star of this episode, and for good reason. Imagine juicy chicken breasts stuffed with a decadent mixture of melted cheese and roasted garlic, then baked to golden perfection. The result? A symphony of flavors and textures that’s both rich and satisfying. We’ll walk you through the step-by-step process, including tips on achieving the perfect cheese melt and ensuring your chicken is tender and juicy.
Buttery Mashed Potatoes: Creamy Perfection
Next up, we have our Buttery Mashed Potatoes—a side dish that’s as creamy and indulgent as it gets. These mashed potatoes are the ultimate comfort food, thanks to their rich, buttery flavor and smooth texture. We’ll show you our secrets for achieving the perfect consistency and the ideal balance of butter and seasoning. Spoiler alert: A splash of cream and a touch of garlic take these potatoes to the next level!
Blow-Your-Face-Off Caesar Salad: A Spicy Twist
And let’s not forget our Caesar Salad—except this isn’t your average Caesar. We’ve given it a fiery twist that’ll wake up your taste buds. Our “Blow-Your-Face-Off” Caesar Salad features a spicy, zesty dressing that complements crisp romaine, crunchy croutons, and a generous sprinkle of Parmesan cheese. This salad is a perfect balance of heat and freshness, making it an irresistible addition to our meal.
Watch the Full Vlog
Head over to our YouTube channel to watch the full vlog and get all the delicious details. We’ve included tips, tricks, and plenty of close-ups so you can see every step in action. Don’t forget to like, comment, and subscribe for more amazing recipes and cooking inspiration!
We hope you enjoy trying out these recipes as much as we enjoyed making them. Happy cooking, and see you in the next vlog!
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 Ingredients:
Directions:
 - two boneless chicken breasts
- 4 or 5 medium sized yellow flesh potatoes (Yukon Gold are my favourite, but any yellow flesh potato will do)
- pkg. of baby spinach & arugula
- 8 strips of bacon
- 3 tbsp. olive oil
- salt
- pepper
- garlic powder
- onion powder
- 4 tbsp. cream cheese
- 1/2 cup white shredded cheddar cheese
- 1/2 cup Hellman's mayo
- 1 lemon (for juice and zest)
- 7 cloves of garlic
- 1/4 cup parmesan cheese
- 1/4 cup butter
- 2 tbsp. dried chives
- 2 sliced green onions
Getting the Potatoes Started Directions:
Peel the potatoes. Over the years one thing that's always annoyed me is how long potatoes take to cook. So what I've decided is that trying to boil them whole takes too long. What I do to speed up the cooking process is cut each potato in half, then I slice the half lengthwise and cut off like 1" wide slices, then I cut each slice into quarters. The end result is cubes of potatoes that are about 1" x 1". Seems to cook them faster in the smaller chunks. So do that, peel the potatoes, cut them into smaller chunks (however you like), pop them into a pot and sprinkle some salt overtop.
Then fill up the pot with cold water (so your water line is about 2" over your potatoes), give them a stir. Put the pot on the stove, turn your burner to medium high heat and bring to a boil. You'll need to watch them, as the water comes to a boil and make sure the pot doesn't bubble over.
You'll be starting on the next steps of the recipes, while they cook. Keep an eye on them and stir from time to time. Once water is boiling, I usually turn down my heat to medium-low and I boil for 15 to 20 minutes and they are soft.
If they end up being done before you're ready to finish preparing them, turn the burner off, and leave them in the water until later on.
Preparing the Chicken & Filling Directions:Â
Preheat your oven to 450(F) degrees.
Heat a small frying pan on medium heat.
Add in 1 tbsp. of extra virgin olive oil.
Using kitchen scissors, cut your bacon into the pan in little strips.
Add 1/2 tsp. each of garlic powder & onion powder. Season with pepper and stir.
Fry the bacon until the meat is cooked, use a slotted spoon to transfer the cooked bacon to a small bowl and set aside. You can separate 2 tbsp. of this bacon and set it aside in another small bowl (we will be using it for the Caesar salad).
Place your chicken breasts onto a small plate. Using a sharp knife slice each chicken breast in half, but being careful not to slice it all the way through the breast. Ideally you're making a pocket, or like a book with a flap.
Season each side of the breast with salt and pepper.
Heat a frying pan on the stove on medium heat. Add 1 tbsp. of extra virgin olive oil.
Once the pan is heated, place the chicken in the pan (flap open and this side down first).  Cook for 2 to 3 minutes, flip and cook the other side. Once the chicken is cooked, take the pan off the stove and set aside.
Now we can prepare the filling for the chicken. Add 4 tbsp. of softened regular cream cheese in a bowl. Add 1 tsp. each of garlic powder and onion powder. Add 1/2 tsp. of pepper, sprinkle a dash of salt for taste. Add the 2 tbsp. of dried chives. Press 3 or 4 cloves of garlic into the mixture. Add the sliced green onions. Add in two tbsp. of the bacon that we previously cooked up. Add in the half cup of shredded white cheddar cheese. Stir the mixture up until well blended.
Bring your oven-safe plate with the chicken over, open each breast of chicken (pocket side out) and you can start spreading the mixture into each chicken breast and pressing down as you go.  Close each breast over the mixture (kind of like a book), you can secure the chicken breasts closed using toothpicks.
You can use the oil in the frying pan (left over from when we sauteed the chicken) and drizzle it over the top of each chicken breast.
Place the chicken in the oven and you can cook for 20 to 25 minutes. Keep an eye on it and if you see the stuffing coming out of the chicken and starting to burn, take it out before the time is up.
Preparing the Caesar Salad:
Place your mayo into a large bowl.
Press 3 to 4 cloves of garlic into the mayo (I actually use 4 to 5...but maybe work yourself up to this).
Zest the lemon into the mixture. Make sure you lightly zest, as you don't want to get a lot of the white rind into this mixture. The white rind tastes a little bitter and it will alter the taste of your dressing.
Next juice the lemon into the mixture.
Add some salt & pepper to taste.
Add your 1/4 cup of parmesan cheese & the bacon. Give it a good mix. Set aside.
Putting It All Together:
Drain the pot with the potatoes and return the potatoes to the same pot.
Add your 1/4 cup of butter to the pot (you can never go wrong with more butter here).
Add 1/2 tsp. salt and 1/4 tsp. pepper. Much easier to add less salt now and taste once the potatoes are mashed--then add more salt if you need it then.
Add 1/2 tsp. each of garlic powder and onion powder. Same here--you can taste it once mashed and add more at that time, if you like.
Using a potato masher, mash up the mixture and make sure all ingredients are well blended. Keep mashing until the mixture doesn't have big lumps. If it is still lumpy, add some more butter and continue mashing until desired consistency. Set aside with a lid over it, to get ready for plating.
Taste the potatoes--if you think they're bland--add some more salt, garlic powder, onion powder to give it a boost.Â
Now you can add your spinach and arugula mixture to the bowl with the salad dressing. Add as much as you like--the dressing should nicely coat the salad and not be too liquidy, however, we also don't want to add too much salad that there's not enough dressing to coat. Taste as you go and add in as much or as little salad to the mixture as you like.
Getting Ready for the Finished Product:
Your chicken is likely done now, so you can pull it out of the oven.
**BE SURE TO REMOVE THE TOOTHPICKS ASAP, SO YOU DON'T ACCIDENTALLY FORGET!!!***
2. Now you can plate your chicken, salad and mashed potatoes and get ready to serve!
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