Stuffed Chicken with Pesto, Sweet Peppers and Feta

I thought it was about time for another fancy meal. This one came straight out of my imagination. Fun stuff!

First, I sauteed some tasty sweet peppers.

Then I flattened a chicken breast to make it easier to stuff.

Then I put a layer of roasted red pepper pesto, feta cheese and the sauteed peppers.

I made a mixture of bread crumbs and spices to coat the chicken with.

Then I rolled the stuffed chicken breasts in the breadcrumb/spice mixture. I didn’t have any toothpicks to secure it, so I McGuiver’d some BBQing skewers to hold the chicken together. Looks funny, but it worked really really well!

I served it with a side of noodles and garlic toast. Very tasty meal!

Jacquie’s Tasty Stuffed Chicken with Sweet Peppers, Pesto and Feta

You will need:

2 chicken breasts, flattened.

2 small sweet peppers

2 tablespoons of feta

2 tablespoons of pesto

1 tsp whole wheat bread crumbs

1 pinch of garlic powder

1 pinch of seasoning salt

1 pinch of Italian Seasoning

1 pinch of Paprika

Preheat oven at 350.

Sautee peppers in cooking oil for 10 minutes. While cooking, flatten the chicken with a mallet. Add peppers, feta and pesto to middle of chicken. Roll up and secure with toothpicks. Combine the last 5 ingredients and roll chicken in the mixture. Bake at 350 for 20 minutes.

Enjoy with a side of veggies and garlic bread.


Stuffed Buttercup squash with Quinoa, Feta and Roasted Pine Nuts – 50th post celebration!

This is Garneau Home Kitchen’s 50th blog post! Yay!

I don’t want to get too sappy, but I do want to reminisce a little bit… I started this blog in the dead of winter last year out of sheer boredom, and as a way to start cataloging all of the recipes I was trying. I was beginning to forget what I had already tried to make (and failed – or succeeded!), and since I also loose recipe cards, I found a blog was a great way to keep some much loved household recipes. I have to admit, there are some recipes that appear on this blog that I will never try again like my stale muffin bread pudding (hey, I meant well…), and my cilantro lime chili shrimp (another good attempt…), and my homemade salad rolls (what a pain in the ass!). There are some recipes, however, that I return to again and again because they were so incredible that I dream about them. Case in point: Aussie Chicken. I could eat that meal every day for the rest of my life, if Justin let me ;). Another great favorite around here is my roasted buttercup squash (probably Justin’s favorite meal of all time. His eyes bug out of his head every time he eats this!) My whole wheat pancake recipe has also become a favorite. On lazy weekend mornings, I bust out the blog and make the perfect batch of fluffy, delicious, whole wheaty pancakes!

I’ve had a great time with this blog thus far. I’ve loved the comments and advice I’ve been getting from readers, and I am amazed that I even have readers. It’s great!

As a 50th blog post, I wanted to make something a little more special: something that took a little more time (with a lot of reward), to make!

I’ve mentioned Justin’s infatuation with buttercup squash, right? Well, I decided to take another approach to it.

Stuffed Buttercup Squash with Quinoa, Feta, Roasted pine nuts and caramelized onions. Ooooh ya!

First things first, I got my strong fiance to slice this beast in half. I normally smash squash on the sidewalk before roasting, because it’s easier to break apart that way 🙂

Next, hollow out the middle of both pieces of squash, and bake at 375 until soft (about a hour).

While you’re waiting, roast your pine nuts (at 375 with the squash for about 10 minutes) and caramelize 1 red onion.

And cook your Quinoa…

When your Quinoa is nice and fluffy, add the other ingredients and mix thoroughly.

When your squash is ready, stuff with the tasty quinoa filling, and enjoy!

This was such an awesome meal! I would make this again in a heartbeat!

Jacquie’s amazing stuffed buttercup squash with quinoa, caramalized onions, feta and roasted pine nuts (a variation of Handle the Heat‘s recipe)

  • 1 medium buttercup squash halved and seeds removed
  • 1 box (2 1/2 cups) of quinoa
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted pine nuts
  • 1 tablespoon of butter
  • 1 medium red onion
  • salt and pepper (optional)

Preheat oven to 375 degrees F. Cut squash in half and remove seeds. Roast cut-side down on two baking sheets until tender and caramelized, 45 minutes to an hour.

Meanwhile, caramelize onion with the butter and roast pine nuts in oven for 10-15 minutes. Cook quinoa according to instructions. Let cool, then fluff with a fork. In a large bowl combine quinoa,  feta, pine nuts and onions. Season with salt and pepper to taste. Divide filling among squash. Enjoy… a lot!

Pumpkin Pie

Ah, pumpkin pie: the Quintessential fall dessert. Since I had so much pumpkin puree left over from Halloween, I decided to take a go at this classic. It now has become a household favorite. I think pumpkin is making a comeback 🙂

Here’s the tasty puree. Homemade is always so much better!

Here is the pie filling, before going into the pie shells.

If I had had time, I would of made the pie shells from scratch too, but alas, these are Safeway shells. They were pretty tasty, all things considered!

Into the oven they went for a really really long time. It said to cook them until a knife comes out clean, and that took about an hour and a half at 350…

When it was finally done, the pie became a household favorite. Poor Justin had to wait until family diner on Wednesday to try a piece!

It was a great go at my first pumpkin pie. I will definitely make this again in the future!

Jacquie’s tasty homemade pumpkin pie (courtesy of Skinny Taste)


  • 1 cup and 1/2 of homemade pumpkin puree
  • 2 tbsp light butter, softened
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup fat free milk
  • 1 large egg
  • 2 large egg whites
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet


Preheat oven to 350°F.

Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust. Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!

Chicken Parmesan

I’ve always wanted to make homemade Chicken Parmesan, but I’ve never gotten around to it. I carpe dieme’d that chance and made it right away. It turned out to be super easy too! 🙂

First, make a tasty mixture of bread crumbs and spices.

Then, cover a chicken breast with the breadcrumb mixture.

Next, cook the chicken breast in a non stick skillet.

Once cooked, transfer chicken to a baking dish and cover with cheese (I didn’t have any Parmesan, so I used cheddar.)

Fill the spaces of the dish with marinara or rose sauce, and bake until the cheese is melty and the sauce is bubbly.

Serve with a side of pasta and veggies. Make lots, you’ll want leftovers!

Jacquie’s awesome Chicken Parmesan

You will need:

2 chicken breast

1 cup of whole wheat bread crumbs

1 teaspoon each of your favorite spices (I used seasoning salt, garlic powder, onion powder, and Italian seasoning)

1 cup marinara or rose sauce

4 cheese slices (preferably Parmesan or mozzarella)

2 servings of your favorite pasta

Combine bread crumbs and spices. Drench chicken breast in bread crumb mixture. Cook chicken breast thoroughly. Once cooked, transfer chicken to a baking dish. Cover with cheese and sauce. Let bake at 350 until bubbly and melty. While baking, cook pasta. Serve together with a side of veggies. Enjoy!

Quinoa Burgers

Ah Quinoa. The very first time I tried Quinoa was when we visited Peru in the summer. In Peru, they ate quinoa in soups, salads and as puffed cereals. Justin was quite in love with the puffed quinoa in Peru and we kept meaning to pick some up before we left, but completely forgot before we hopped on a plane to come home.

I’ve also heard that Quinoa is the world’s best super food. Incredibly high in protein, this little grain packs a powerful tasty punch. Love it!

We found some organic quinoa at superstore. Next time, I think I’m going to buy a bigger bag.

The first step is to cook up this little grain according to the instructions.

Then to add all of the tasty ingredients to make the burgers.

Shape into patties (make sure to squish them really hard so that they stick. You don’t want them falling apart!).

This will get your hands really dirty. Don’t worry! It’s worth it!

I cooked them in my awesome electric skillet. It made them nice an crispy!

I topped them with some roasted red peppers and tsatziki from the Happy Camel and served it with a a tasty salad. What a great meal! I would make these again in a heartbeat!

The best part was having a bunch of leftovers to eat throughout the week!

Jacquie’s Healthy and Delicious Quinoa Burgers (Courtesy of Verses from my kitchen)

  • 2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature
  • 4 large eggs, beaten
  • 1/2 teaspoon fine-grain sea salt
  • 1 tsp. cracked pepper
  • 1/3 cup / .5 oz / 15 g finely chopped fresh chives
  • 1 yellow or white onion, finely chopped
  • 1/3 cup / 0.5 oz/ 15 g freshly grated Mozzarella cheese
  • 3 cloves garlic, finely chopped
  • 1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed
  • Water, if needed
  • 1 tablespoon extra-virgin
  • Olive oil
  1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
  2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.
  3. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.