Stuffed Chicken Breasts Wrapped in Prosciutto

Sliced breast, filled with mozzarella, sun-dried tomatoes, rosemary and parsley. 

Wrapped in Prosciutto, ready to barbecue or bake in the oven. 

Slice in half and serve. 

Serves 2 - 4 

Ingredients: 

2 - 4 boneless chicken breasts, sliced in half and butterflied 

1/2 cup of grated mozzarella cheese 

4-8 sun-dried tomatoes, sliced 

fresh parsley, chopped 

fresh rosemary, chopped 

2 - 4 slices of Prosciutto (more may be needed, depending on the length)

Salt & pepper

Olive oil 

Directions: 

Slice the breasts and lay flat on a plate. 

Salt & pepper.  Layer the sun dried tomatoes and sprinkle with the cheese. 

You can add different fillings if you like, such as spinach, arugula, pesto. 

Fold the chicken over and place on a piece of prosciutto.  Roll the prosciutto around the chicken. 

Brush lightly with olive oil. 

Preheat a barbecue and set burners on Medium, Direct heat. Lightly oil the burners. 

Barbecue the chicken for about 5-6 minutes per side, depending on how big the pieces are. 

The chicken should be at about 150-155 when it is taken off the heat to rest. Carryover cooking will increase the temperature by 15% when it is 'resting'. This will bring it up to 160-165F - without being dried out. 

You can bake it in the oven - 375F for 15 minutes depending on the size.  Use a baking dish lined with tin foil or parchment paper, and add some oil to the bottom. 

Slice each breast in half diagonally for presentation and garnish with fresh rosemary.  Serve with side vegetables like green beans, potatoes, zucchini, carrots or a simple pasta. 

Homemade Pizza

Ingredients: 

1 pizza dough - store bought or made by hand (Usually makes 2 pizzas)
Pizza sauce - one can/jar (use and refrigerate or freeze left over)
8 oz grated mozzarella cheese or pizza blend
1 package of pepperoni slices (beef/turkey)
1/4 c chopped olives (black/green)
1/2 cup sliced cherry tomatoes
1/8 cup sliced shallot or white onion
1/2 cup sliced mushrooms
1/2 green/red pepper, chopped
1 TBS chopped parsley or fresh basil
1 TBS grated parmesan or Romano cheese
1/4 cup chopped artichokes (marinated) * optional
1/4 cup sun-dried tomatoes * optional
1/4 cup prosciutto, chopped

1/4 chopped cooked bacon (I buy it already cooked)

Directions: 

Preheat oven to 425F.

Put a pizza stone on the lowest rack while the oven is heating.

Roll dough into a 12-14" round.  Let rest.
Slide onto a wooden pizza peel or cookie sheet, that has been sprinkled with corn meal.
Start by spreading the pizza sauce on the pizza, then sprinkle with mozzarella cheese.  Add pepperoni, meats, vegetables of your choice.  Sprinkle with parmesan.

Slide the pizza onto the hot baking stone.

Bake at 425F for about 12-15 minutes till crispy around the edges. Remove from the oven and let stand for 5 minutes. Cut with a pizza cutter or large knife.

Sprinkle with parsley or basil and serve.

Use any toppings you like. Another option is to skip the tomato base, and use a pesto instead. You can also add shrimp to the pizza and Greek seasoning for a variation on a meat pizza. Use Feta or goat cheese instead of mozzarella to create you own gourmet pizza. You can also use cooked chicken or sausage instead of pepperoni.

Homemade pizza 

Ukrainian Easter Bread - Paska

In the bread machine pan.

Makes 1 loaf or 2 small loaves.

This recipe is from my Ukrainian friend - Hannah. My grandmother used to make this bread usually in a tall pan so it looked like a mushroom.  I think she put golden raisins in it as well. The recipe is super easy if you have a bread machine, but you can also use the dough setting, take it out and then shape it into a pan, let it rise and bake it. It's not too sweet and has a lovely orange flavor that intensifies the second day.

Ingredients: 

1 cup of milk (microwave for 1 1/2 minutes and allow to cool)
2 egg yolks, beaten
2 TBS softened butter
1/3 cup of sugar, plus 1 TBS
3/4 tsp salt
1 tsp vanilla
3 cups of flour
zest of one orange or one lemon
2 1/2 tsp of yeast or 1 package of yeast

Directions for Bread Machine:

Following directions for your machine. Use "Sweet Dough" setting.
Add the ingredients in the order listed above.
It takes about 3 hours from start to finish.

If you want to use the dough setting, remove the bread when processed and put the dough into a greased pan to rise.  Preheat the oven to 350F and bake for 30-40 minutes.
Brush the top with a beaten egg for the last 10 minutes of baking.  Remove from the pan and cool on a rack before slicing.

If you like this bread toasted, use a 'light' setting on the toaster as bread with sugar in it burns easily.

Mushroom Risotto

Serves 2 - 3

Ingredients: 

8 oz of mixed mushrooms, sliced, chopped
  or 8 oz of cremini (baby Bella mushrooms)

1/2 shallot, diced (about 1 TBS)
1/2 tsp fresh thyme
1 clove of garlic, chopped fine
2-3 TBS olive oil
2 TBS butter
1 cup of Carnaroli or Arborio rice
1/2 cup dry white wine
4 cups of chicken or vegetable stock
1/2 cup grated parmesan cheese
2 TBS fresh parsley, chopped
Salt & Pepper
1/2 tsp freshly grated lemon rind

Directions: 

Heat a frying pan on medium, and add 1TBS Olive oil and 1 TBS butter.  Add the shallots and garlic and saute for 1 minute.  Add the mushrooms and thyme and cook till nicely browned.  Remove from heat.

In a small sauce pan, heat the broth and have a ladle ready to use.

Heat a 3 QT saucepan on medium, and add a TBS of oil and and TBS of butter.  Add the rice and stir till coated.  Add the 1/2 cup of wine and stir till the wine is absorbed. Add the one ladle of the broth and stir.  Cook stirring occasionally till the broth is absorbed and then add another ladle.
Continue for about 20-25 minutes. Test the rice - it should be firm, but not crunchy.

When adding the last ladle of broth, add the cooled mushrooms at the same time. Stir and test the rice. When done, remove the pot from the stove and stir in the parmesan cheese, grated lemon rind and a TBS of chopped parsley. Salt & pepper. The risotto should be smooth and not too dry. The rice will continue soaking the liquid, so you may want to add a little more if it's too dry.

Serve in bowls and top with parsley garnish and a little sprinkled parmesan.
Serve immediately.

Gavin's Carrot & Ginger Soup

Carrot & Ginger soup garnished with fresh cilantro. 

This recipe is from my sister, and is named after her grandson who loves soup! It is so easy to make. It's fragrant with Thai influences using fresh lime juice. Adjust the garlic and ginger and spices to your liking.
I didn't have any curry so I substituted Garam Masala and it was excellent too. This spice has cardamom, cinnamon, cloves, cumin, black pepper and coriander.

Serves 6-8 (makes 2 quarts)

Ingredients:

4 TBS (25ml)butter or coconut oil
4 cooking onions, diced (or less)
4 cloves of fresh garlic, minced
2 TBS (15 ml) fresh minced ginger root (peeled)
4 tsp (10 ml) curry powder (or 1 tsp Garam Masala)
1 2-lb bag of carrots, peeled and chopped (or 12 large carrots)
4 cups of chicken or vegetable broth/stock
1 can of unsweetened coconut milk
Juice of one lime
salt & pepper to taste
Fresh cilantro for garnish
1/4 cup (50 ml) flaked coconut toasted, (optional)

Directions:

In a Dutch oven or large saucepan, melt the butter or heat the oil over medium heat.

Cook the onions, garlic and ginger until the onions are soft.  Add the carrots and broth/stock and bring to a simmer.  Cook 20-40 minutes until carrots are tender.

Cool slightly.  Using an immersion blender, or a Vitamix, puree until very smooth.
Return to the saucepan and add the coconut milk.  Or you can add it to the Vitamix.   (Use less if you prefer a thicker soup).  Reheat gently.  Add the lime juice just before serving.
Season with salt & pepper.
Garnish with coriander.

To toast the coconut, place in a small non-stick skillet over medium high heat.  Stir constantly until the coconut is a golden color.  (This can be done ahead).

For a Thai 'curried' version, add 1 tsp (5ml) of Thai curry paste in place of the curry powder.

This recipe can be doubled and frozen.

Grandma Lil's Oatmeal Cookies

Makes 24

Ingredients:

1/3 to 1/2 cup brown sugar
5/8 cup shortening
1 cup of rolled oats
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 cup hot water

Directions:

Preheat oven to 400F.

Beat the brown sugar and shortening together till fluffy.
Add the flour, rolled oats, baking soda, salt and hot water and mix well.
Drop about 1 tablespoon onto a greased cookie sheet.
Press down slightly with the bottom of a floured glass.
Bake at 400F for about 9 minutes in a convection oven.
Bake about 10-12 minutes in a regular oven.

Cool slightly, then remove to a rack to finish cooling.

Roast Chicken

This chicken recipe is from Ina Garten (Food network)

 Serves 4
(5-6 lb Fresh Organic chicken)

Ingredients:

1 Roasting Chicken - 5-6 lbs.
1 lemon cut in half
bunch of fresh thyme (20 sprigs)
1 head of garlic cut in half crosswise
1 large yellow onion, thickly sliced
4 carrots, cut into 2 inch chunks
2 TBS butter, melted
Salt & pepper or your favorite chicken spice (Bavarian from Penzeys is great)
1 bulb of fennel, tops remove, and cut into wedges
Olive oil

Directions:

Preheat the oven to 425F .

Remove the chicken giblets and rinse the chicken inside and out.
Pat dry and remove any excess fat. Salt, pepper and season the inside of the chicken.
Stuff the cavity with thyme, lemon halves, and garlic.

Brush the outside of the chicken with the butter and sprinkle with salt, pepper and your favorite seasonings. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots and fennel in a roasting pan. Toss with salt, pepper and 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken, uncovered for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.  Remove the chicken and vegetables to a platter and cover with foil and a tea towel for about 15-20 minutes.
Cut the chicken into pieces and serve with the vegetables.
If you don't have fennel, cook some vegetables separately like potatoes, or green beans.