Deborah’s Blog

 

By Susan Russo and Brett Cohen  

I had the pleasure of meeting Susan this past summer when I was giving a demonstration on Herbal Infused Oil and Vinegar. Susan writes a food blog and is working on another book to be released this next year.

This little book is unique and full of great simple recipes for the men in your life (single or attached) who would like to cook but not sure where to begin.

This pocket size little black book has information on cooking tools, terms and temperatures it includes everything starting with breakfast to tailgating.  

Click on Susans website below or go to Amazon.com to order; and for only $9.95 you can’t go wrong!

http://www.foodblogga.com/

Heat half of the oil (2-3 T) in a medium size skillet over medium heat until hot; add the onions; cook till tender 2-3 minutes; add garlic and cook 1-2 minutes longer till fragrant; add the tomatoes and let simmer for about 5-6 minutes; turn off heat and add half  the basil leaves; pour the mixture into baking dish

Combine the cheese in a medium size bowl reserving ½ cup. Add the remaining basil leaves to the cheese mixture; set aside 

Cut and fillet open the chicken breasts and place between 2 pieces of plastic wrap or in a large plastic bag. Place on a cutting board and pound with a meat tenderizer. Lay out the chicken breasts; salt and pepper; top with 3-4 large pieces of spinach and some of the cheese mixture; reserving 1/4 cup. Roll up and secure with kitchen string or tooth picks if necessary and place seam side down in prepared baking dish.

Toss the panko crumbs with the remaining cheese and add the remaining oil; top each chicken roll with the mixture and bake for 25-30 minutes till chicken is done. Remove from oven and spoon the tomato sauce over the breasts; sprinkle a few chopped spinach leaves or parsley over the top for garnish.

2 boneless chicken breasts
2 cups chicken broth
1 bay leaf
½ cup dry white wine
2 Tablespoons vegetable oil
2 Tablespoons butter
3 Tablespoons flour
2 cups chopped or sliced mushrooms
½ small white onion chopped
1 cup frozen peas
3 Tablespoons chopped pimentos or chopped red bell pepper
2 Tablespoons cornstarch
4 Tablespoons cold water
½ cup milk or half and half
Pinch of cayenne
Pinch of sweet paprika
Salt and pepper to taste
Chopped fresh parsley or dried parsley

Garnish with chopped parsley

Serve over baked biscuits, noodles or mashed potatoes.

Serves 4-6