Friday, February 1, 2008

Stuffed Peppers

Mix ground beef with the following:

½ small chopped onion
¼ cup bread crumbs
¼ cup grated parmesan cheese
1 egg, beaten
Salt, pepper, and parsley, to taste

Hollow out 4 large bell peppers, any color and stuff the beef mixture into the peppers. Place on a non stick cooking pan in a 350 degree oven for 30 – 40 minutes. For added flavor, place some shredded mozzarella over the peppers for the last couple of minutes or so. Serve the peppers over a bed of pasta, any type, along with tomato sauce.

Chicken Cordon Gold

Looking for a fresh and different, yet familiar chicken breast recipe? Chicken Cordon Gold is a new and flavorful twist on an old favorite. The traditional “Cordon Blue” chicken breast recipe is a classic, fried formula that incorporates the tender goodness of chicken with the tasty goodness of ham and melted Swiss cheese. This concoction marries the same types of flavors, with an Italian twist.

Grocery List

- 1 package of boneless chicken breast, sliced thin
- One egg
- Couple of handfuls of bread crumbs
- Several slices of prosciutto di Parma
- Several slices of provolone cheese
- 2-3 tablespoons, Canola or Vegetable oil
- Several toothpicks


- Place chicken cutlets in a Ziploc bag and pound them with a kitchen mallet to make them as thin as possible.
- Lay cutlets flat on a plastic cutting board, and layer one slice prosciutto and provolone, respectively.
- Grab one end of cutlets and roll into a pinwheel-like shape, with the prosciutto and provolone on the inner side. Place toothpick through the cutlet to hold together.
- Dip the cutlets into egg, then coat with breadcrumbs. In the meantime, heat the oil in a skillet.
- Fry the cutlets 7-10 minutes, turning every couple of minutes to cook all around.
- Remove chicken breast from pan and place in a baking dish.
- Place in a preheated 350 degree oven for 10-15 minutes.
- Melt another slice of provolone, or even mozzarella over the cutlets and grnish with chopped fresh parsley to finish.