This recipe comes from my late sister's dear friend, Gloria Riley. I've made it several times, and it has become a favorite for me and many of my friends.
Ingredients:
4 boneless skinless chicken breasts
4 oz. Gorgonzola cheese (crumbled)
1-8 oz. box baby portobello mushrooms
1/2 cup plain bread crumbs (for stuffing mix)
2 eggs
1 cup plain bread crumbs (to coat chicken in)
1 tablespoon veg. oil
3 tablespoons water
Stuffing mix
(In a med mixing bowl) put in 1/2 cup bread crumbs and 4 oz. gorgonzola
add 1 tablespoon veg oil and
3 tablespoons water
coarse chop 6 to 8 mushrooms,add to stuffing and mix . set additional
mushrooms to the side for now.
Take the chicken breasts and pound out to about 1/2 inch thick. (no need
to get a tape measure,,eyeball it)
Place about a tablespoon of stuffing mixture to one side of the chicken
breast and fold over, securing it with tooth picks in 3 to 4 places.
After all pieces are stuffed and secured, set remaining stuffing mix
aside (you'll use it later).
Beat 2 eggs in a bowl big enough to dip chicken pieces in.
Put the additional cup of bread crumbs in a seperate bowl.
Dip chicken in beaten egg then in breadcrumbs.
In a skillet,add enough cooking oil to brown the pieces of chicken...fry
about 2 to 3 minutes per side...set on a paper towel to drain.
Place browned chicken in a 9x12 baking dish (pyrex if you have it, if
you use a metal baking pan...coat lighty with cooking spray)
Spread remainder of the stuffing mix evenly over the top of the chicken.
Slice the remainder of the baby bellas in half or thirds,depending on
how big they are and place on top of the stuffing.
Cover baking dish with foil and bake in a 375 degree preheated oven for
35 to 45 minutes.
If you want the stuffing on top slightly browned and crispy,remove foil
for the last 10 minutes of baking time.
I find if you serve this with fresh asparagus, the gorgonzola
complements it very nicely.
JB's Coffee Cake
I worked a long time to get the proportions and flavors right for this recipe. Everyone seems to love the results.
Pre-heat oven to 350 F.
Grease and flour a large rectangular cake pan.
Ingredients:
1 cup unbleached all-purpose flour
1 cup flaxseed flour
1 cup rolled oats
1 cup maple syrup
1 cup pureed pumpkin
1 cup apple sauce
4 eggs
1/2 cup canola or peanut oil (or a blend of the two)
1 cup chopped walnuts
1 cup dried cranberries
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Mix well all ingredients and pour into cake pan.
Bake for forty-five minutes or until toothpick comes out of center clean.
This cake is really quite healthy. It is filled with omega oils and excellent fiber. The aroma is intoxicating.
Carrot-Ginger Soup
2-inch piece fresh ginger, peeled
4 large shallots, peeled and cut in half
Zest of 1 large orange
2 pounds carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into 1-inch cubes
6 cups vegetable broth
1 cup orange juice
5 to 10 drops hot pepper sauce, or to taste
2 to 3 tablespoons soy sauce, or to taste
Plain yogurt or sour cream, for garnish (optional)
* Combine the ginger, shallots and orange zest in a food processor and pulse until finely chopped, about 10 seconds. Transfer the mixture to a slow cooker. Add the carrots, potatoes, broth and orange juice.
* Cover and cook on high for 2 hours, or until the vegetables are very soft.
* Use an immersion blender to puree the soup in the slow cooker, or transfer it in batches to a blender. Season the soup to taste with hot pepper sauce and soy sauce.
* Serve the soup garnished with a dollop of yogurt or sour cream.
* Preparation 2 hours on high.
* Makes 6 to 8 servings.
Look for more favorite recipes this week!
John
Pre-heat oven to 350 F.
Grease and flour a large rectangular cake pan.
Ingredients:
1 cup unbleached all-purpose flour
1 cup flaxseed flour
1 cup rolled oats
1 cup maple syrup
1 cup pureed pumpkin
1 cup apple sauce
4 eggs
1/2 cup canola or peanut oil (or a blend of the two)
1 cup chopped walnuts
1 cup dried cranberries
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Mix well all ingredients and pour into cake pan.
Bake for forty-five minutes or until toothpick comes out of center clean.
This cake is really quite healthy. It is filled with omega oils and excellent fiber. The aroma is intoxicating.
Carrot-Ginger Soup
2-inch piece fresh ginger, peeled
4 large shallots, peeled and cut in half
Zest of 1 large orange
2 pounds carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into 1-inch cubes
6 cups vegetable broth
1 cup orange juice
5 to 10 drops hot pepper sauce, or to taste
2 to 3 tablespoons soy sauce, or to taste
Plain yogurt or sour cream, for garnish (optional)
* Combine the ginger, shallots and orange zest in a food processor and pulse until finely chopped, about 10 seconds. Transfer the mixture to a slow cooker. Add the carrots, potatoes, broth and orange juice.
* Cover and cook on high for 2 hours, or until the vegetables are very soft.
* Use an immersion blender to puree the soup in the slow cooker, or transfer it in batches to a blender. Season the soup to taste with hot pepper sauce and soy sauce.
* Serve the soup garnished with a dollop of yogurt or sour cream.
* Preparation 2 hours on high.
* Makes 6 to 8 servings.
Look for more favorite recipes this week!
John
