Pesto-Stuffed Chicken Rolls Recipe

Ingredients:

6 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 ounces cream cheese, softened
1/4 cup pesto
1/2 cup minced red bell pepper
3/4 cup crushed corn flakes
1/2 teaspoon paprika
fresh basil sprigs

Directions:

Place each piece of chicken between two sheets of plastic wrap. Flatten to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Set aside.
Combine cream cheese, pesto, and bell pepper, stirring with a fork until smooth. Spread 2 tablespoons cheese mixture over each chicken breast. Roll up lengthwise, securing with wooden picks. Combine corn flakes and paprika. Dredge chicken rolls in crumb mixture. Place chicken in an 11 by 7-inch baking dish coated with nonstick cooking spray. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Bring chicken to room temperature before baking. Bake uncovered 35 minutes. Let stand 10 minutes. Remove wooden picks and slice into 1-inch rounds. Garnish with fresh basil sprigs.

Serves: 4 - 6

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Pasta with Italian Sausage and Vegetables

Ingredients:

8 ounces hot Italian sausage
8 ounces mild Italian sausage
1 medium onion, sliced
1 small red bell pepper, sliced
1 large zucchini, sliced
1 small eggplant, peeled, chopped
2 tablespoons olive oil
1 (16-ounce) can chopped tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
12 ounces bow tie or corkscrew pasta, cooked
1/4 cup grated Parmesan cheese

Directions:

Remove the casings from the sausage and crumble. Brown the sausage in a medium skillet over medium heat. Drain and set aside the sausage; wipe out the skillet.
Saute the onion, red pepper, zucchini and eggplant in heated olive oil in the skillet for 5 to 7 minutes or until tender-crisp. Add the tomatoes and basil.
Simmer for 30 minutes. Stir in the parsley and sausage. Add the pasta; toss to coat well.
Spoon into a serving bowl; sprinkle with the cheese.

Serves: 5

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Risotto alla Milanese

Ingredients

4 cups (1 L) beef broth
2 Tbs (30 ml) diced prosciutto
2 Tbs (30 ml) finely chopped shallots or yellow onion
5 Tbs (75 ml) butter
2 Tbs (30 ml) olive oil
2 cups (500 ml) raw arborio rice
1/2 tsp (2 ml) powdered or finely chopped saffron
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) Parmesan cheese

Directions

Bring the broth to slow simmer. In a separate pot saute the prosciutto and shallots in 3 Tbs (45 ml) of the butter and all of the oil. Add the rice as soon as the shallots become translucent and stir until the rice is well coated with the fat. Add about 1/2 cup (125 ml) of the broth and stir frequently until most of the broth has been absorbed. Continue adding the broth 1/2 cup (125 ml) at a time, stirring frequently, for 15 minutes. Add the saffron and continue adding broth as it becomes absorbed, cooking an additional 5 minutes, or until the rice is cooked 'al dente', still firm to the tooth. Stir in the remaining 2 Tbs (30 ml) butter and the Parmesan cheese, and serve immediately.

Crazy Jokes - A LETTER TO DAD

Squash on the Grill

Ingredients

3 Medium size yellow squash, sliced
3 Medium size zuchini squash, sliced
1 large Vidalia onion, sliced into rings
1 Large Reynolds Hot Bag or Heavy duty aluminum foil
Non stick cooking spray
Salt and pepper to taste
2 tablespoons of butter or margarine

Directions

Spray inside of hot bag with non-stick cooking spray. Put squash, onions and butter in bag. Salt and pepper to taste. Close bag securely and shake around to coat. Put on middle rack of grill. Cook for 5-7 minutes on each side. This is also a great way to cook potatoes on the grill. I just substitute potatoes for the squash and cook exactly the same way.

Serves 4.

Low Fat Recipes - Chai Sweet Spicy Sauce Over Cornish Game Hen

Wildwood Lamb Shanks Recipe

Ingredients

1 or 2 lamb shanks per person
Garlic salt, to taste
3 to 4 tablespoons bacon drippings
1-1/2 teaspoons rosemary
1 teaspoon oregano
2 medium onions, thinly sliced and separated into rings
1 four-ounce can mushrooms, drained
Salt and pepper, to taste
2 eight-ounce cans tomato sauce
2 drops Tabasco sauce
1/2 cup red wine
1/2 cup vinegar
1/2 cup firmly packed brown sugar
1 tablespoon cornstarch
3 tablespoons water

Directions

Preheat oven to 350 degrees. Sprinkle lamb with garlic salt. In a Dutch oven, brown lamb in bacon drippings and remove from pan. Pour off drippings and clean pan. Sprinkle rosemary and oregano onto a piece of cheesecloth, and tie into a bag. Place herbs, onions, lamb shanks, and mushrooms into Dutch oven. Combine salt, pepper, tomato sauce, Tabasco sauce, wine, vinegar, and brown sugar; pour over lamb and vegetables, stirring to mix. Cover and bake for 2-1/2 hours. Combine cornstarch and water. Add to Dutch oven, cooking and stirring until liquid is thickened. (Potatoes and carrots may be added at this point. Bake 30 minutes longer until vegetables are tender and sauce is thickened.) Remove herb bag before serving.

Serves: 4

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Lemon Herb Grilled Chicken

Ingredients

1 TBS grated lemon peel
Juice of 2 large lemons(about 1/3 cup)
1/4 cup olive oil
1/4 cup chopped fresh parsley
2 TBS minced shallots
1 TBS minced garlic
1 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
3 whole chickens (3 lb. each) quartered

Directions

Combine the marinade ingredients. Dip chicken in marinade and place in 3 heavy-duty storage bags with any remaining marinade. Refrigerate 4 hours.

(Can be made ahead. Refrigerate up to 24 hours. Remove from refrigerator 1 hour before grilling.)

Prepare grill or preheat broiler and broiler pan. Grill over low heat or broil 4 inches from heat source 14 - 30 minutes, turning and brushing with reserved marinade every 5 minutes.

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Chicken Burgers

Ingredients

5 to 6 slices of bread (and kind)
1 to 1.5 cups of cooked chicken, flaked
2 eggs
2 medium carrots, shredded
Salt, pepper, and onion powder to taste

Directions

Tear or cube bread into small pieces. Add the rest of the ingredients and blend until evenly distributed. (I use my hands) Shape into burgers and fry in a little oil.

My mom served these without buns, but my kids like them with buns. Goes great with potato or macaroni salad and is a nice change from the average burger.

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Northwest Salmon Cakes with Mustard Sauce

Ingredients:

7 slices white bread, broken into pieces
1 teaspoon dried minced onion, softened in 1/2 teaspoon water
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 large shallots
2/3 cup freshly-grated Parmesan cheese
1 egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly-squeezed lemon juice
1-1/2 cups salmon (10 ounces), cooked and coarsely flaked
Vegetable oil (for frying)

Ingredients for mustard sauce:

1/4 cup fresh parsley, loosely packed
1 small garlic clove
1 small shallot
1/2 small jalapeno pepper, seeded
1 egg yolk
8 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons prepared mild horseradish
1/8 teaspoon granulated sugar
1/8 teaspoon Worcestershire sauce
Dash of salt

Directions:

In a food processor, combine bread, onion, thyme, salt and cayenne. Process to fine crumbs, about 1 to 2 minutes, and transfer to shallow pie plate.

With processor running, drop shallots through feed tube and mince. Add cheese and process until minced.

Add 1-1/2 cups bread crumb mixture, egg, mayonnaise, mustard and lemon juice and blend, pulsing approximately 3 to 4 times.

Add salmon and blend just until combined, pulsing briefly; do not overprocess. (Can be prepared 1 day ahead. Cover salmon mixture and chill. Cover remaining bread crumb mixture separately and keep at room temperature.)

Position rack in center of oven and preheat to 250 degrees. Line baking sheet with several layers of paper towels.

Shape salmon mixture into twelve 1-inch thick patties, using about 2-1/2 tablespoons for each. Dredge in remaining bread crumb mixture to coat thoroughly.

Heat 1/4-inch oil in a large, heavy skillet over medium heat. Add several patties and cook until crisp and golden, about 1 minute per side.

Gently transfer to prepared sheet; keep warm in oven.

Cook remainder, adding more oil if necessary. Serve immediately, accompanied by Mustard Sauce.


To prepare mustard sauce:

In a food processor, add parsley and with machine running, drop garlic, shallot and jalapeno pepper through feed tube and mince.

Add egg yolk, 2 tablespoons oil and mustard. Process until slightly thickened, about 20 seconds.

With machine running, slowly drizzle remaining oil through feed tube in a thin steady stream.

Add horseradish, sugar, Worcestershire and salt and blend 10 seconds. Adjust seasonings. This makes 3/4 cup of sauce.

Servings: 4 - 6; 3/4 cup sauce

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