Archive for the ‘Meat and Poultry’ Category

4 Boneless, skinless Chicken Breasts
12 large Spinach leaves
1/2 cup Shredded Havarti Cheese or other mild white cheese
2 Scallions Minced

Sauce

1 1/2 Cups of Red Raspberries (fresh or frozen)

1/4 tsp Dijon Mustard

Prep

Preparing Chicken:

Get water ready to boil in bottom of steamer. Sandwich a piece of chicken between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/4 inch thick.

Place a piece of chicken horizontally in front of you on a piece of plastic wrap. Cover the chicken with 3 Spinach leaves, tear leaves to fit chicken. Sprinkle with 1/4 of the cheese and 1/4 of the scallions. From the side closest to you, roll the chicken jelly-roll style, using plastic wrap to nudge it along. Roll plastic wrap tightly around chicken. Set each finished piece of chicken aside till all is done.

When each piece is chicken is ready place the chicken rolls in a steamer. Cover and steam for about 15 minutes.

Now take the Raspberries and press through a wire strainer with the back of a spoon in to a bowl. There will be about 1/2 cup of of puree from Raspberries. Add mustard and stir. Place sauce in pan and heat thoroughly.

Once chicken is done, remove the plastic wrap and let the chicken rolls cool slightly. Then slice chicken rolls into 1/2 inch slices. Arrange chicken on serving platter and drizzle with raspberry sauce.

I love a good tasting meatloaf. While having a conversation with a friend one day she was telling me of a recipe that someone suggested to her. The recipe was to use a box of Stove Top Stuffing for mixing in with hamburger for making a meatloaf. This recipe idea stayed in my mind. So one day I was shopping at my local grocery store and they had hamburger on a special sale in 3 pound rolls. So I brought one of the hamburger rolls and tried out the recipe.

I opened the plastic cover on the hamburger and dumped it into a glass bowl. I then broke itup into pieces with my hands. I added two eggs and then opened a box of chicken stove top stuffing and dumped it right on top. I mixed it up using my hands until thoroughly mixed.

 I then placed the meat mixture in a round deep baking pan and formed the meat mixture to fit the pan. I baked it in a 350 oven for about one and a half hours. I took the pan out of the oven and drained off the fat and grease. I then opened up two can of Campbell’s Mushroom Soup and put it on top of the meatloaf spreading it out evenly.

I then continued baking the meatloaf for about another hour. For dinner that night I was pleasantly surprised by the taste. It had all the flavor of stove top stuffing and the meat was very firm. This was one of the best meatloaves I had tasted.

From now on this is going to be my favorite way of making a meatloaf. When I make it again I will try a different flavor of Stove Top Stuffing and use Campbell’s Tomato Soup for a different taste.

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For this recipe you will need 1 whole chicken, 1 box of stove top stuffing and garden vegetables.Wash the chicken and loosen the skin on top of the chicken and across the legs. Mix the stuffing following the directions. No need to cook, just use hot water and melted butter. Then take the stuffing and stuff it under the chicken skin over the top breast andlegs. Any extra you can place inside the chicken. Place chicken in a baking dish.

Wash and clean the vegetables and place around chicken. I use any and all types of rawvegetables from the garden such as tomatoes, green beans, peppers, potatoes, broccoli, zucchini, cabbage. Pour some canned chicken broth over chicken and vegetables. Sprinkle other seasoning if desired like garlic salt.

Cover with tin foil and and bake in a 350 oven for about 2 hours or till done. Just before serving remove the cover and let the top brown in the over for about 15 to 20 minutes.

Enjoy with a salad and bread