Thursday, May 26, 2011

stuffed chicken.

Feta and Roasted Red Pepper Stuffed Chicken.

1. 4 boneless/skinless chicken breast halves
2. 1 tsp italian seasoning
3. 2 tbsp parmesan cheese
4. 4 tbsp tomato & basil feta cheese
5. sweet roasted red peppers
6. 1/4 cup fresh chives
7. sea salt and pepper
8. 2 tbsp olive oil

1. Preheat oven to 350.
2. Combine parmesean cheese, italian seasoning and chives. Sprinkle over chicken breasts.

Fresh chives from the garden.

3. At one end of breast add a few strips of roasted red pepper. Top with 1 tbsp feta cheese.

4. Roll each breast starting with the red pepper side. Hold in place with a toothpick.
5. Season with sea salt and pepper. Drizzle with olive oil. Bake 20 min. Then broil on high 5 min.

My Mashed Potatoes and Sweet Corn on the Cob.

1. Bring a large pot of water to a boil. Peel and quarter desired amount of potato (I used 3 medium russet potatoes, which is good to know later for the other additives).  Boil about 10-15 mins. (depends on amount of potato)
2. Mash them. Add 1 tsp minced garlic, 1/4 cup warm milk, 2 tbsp butter, and sea salt and pepper (based on 3 medium russets).

1. Fill your pot with water.
2. Add 1/4 cup of sugar. Drop in your corn (already shucked and cleaned).
3. Bring everything to a boil, making sure the sugar is dissolved in the water.
4. Boil for no longer than 8 minutes. Remove from the water and let it cool enough for handling and eating.

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