Dinner
- Thread starter Kris10
- Start date
lovinmaryland
Well-Known Member
migtig
aka Mrs. Giant
All of that sounds good.you could make a crab or shrimp salad & stuff it in the avocado
Or do BLAT'S
Call Gwyneth - she has limes and cilantro.
I have kale in my garden, and a grapefruit that should probably be used too.
lucky_bee
RBF expert
mmm that sounds like a nice summery salad! add some kind of sweet vinaigrette
^this^ Sounds yummy to me!
luvmygdaughters
Well-Known Member
Last nite, chicken marsala over egg noodles. Tonite...left overs
lovinmaryland
Well-Known Member
We did Bahn Mi's last night for dinner. They were so good we scarfed them down w/ out even getting a picture 
http://www.littlekitchenbigworld.com/easy-banh-mi/
Tonight is lasagna & cesear salad
http://www.littlekitchenbigworld.com/easy-banh-mi/
Tonight is lasagna & cesear salad
We did Bahn Mi's last night for dinner. They were so good we scarfed them down w/ out even getting a picture
http://www.littlekitchenbigworld.com/easy-banh-mi/
Tonight is lasagna & cesear salad
I'm not a big sandwich person, but that sounds really good!
Last night we had BBQ at Rudy's - brisket, ribs, sausage, creamed corn, cole slaw. Tonight is Mexican, I think.
lovinmaryland
Well-Known Member
They are really really good! Especially if you can get your hands on some rolls from Jimmy Johns. Theyre nice and crusty.
luvmygdaughters
Well-Known Member
So trying this for Sunday dinner.
Chicken Stuffed with Provolone and Prosciutto
Author: amycaseycooks
Recipe type: entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 5
Ingredients
•5 chicken breasts, boneless and skinless, ¼ - ½ inch thick
•5 slices prosciutto
•5 slices provolone cheese
•1 bunch scallions, cut in 3 inch pieces
•salt and pepper
•1 tablespoon olive oil
•2 tablespoons butter
•2 tablespoons flour
•¼ cup white wine
•1½ cups chicken stock, low sodium
•1 teaspoon Dijon mustard
•½ the juice of a lemon
•4 scallions, thinly sliced, for garnish
Instructions
1.Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil. Set aside.
2.Place chicken breasts on a work surface and top with 1 slice each of prosciutto and provolone cheese. Divide the 3 inch pieces of scallions evenly between the 5 chicken breasts. Starting on one end of the chicken breasts, roll up into a snup bundle. Season with salt and pepper.
3.Heat a large saute over medium high heat and add the olive oil. Add the chicken bundles to the pan seam side down. Cook the chicken for about 4 - 5 minutes or until golden brown on the bottom side. Remove chicken from pan and place in the prepared baking sheet.
4.Bake in oven for 10 - 15 minutes or until the chicken is cooked through.
5.Meanwhile, in the same saute pan over medium high heat, add the butter. When it has melted and begins to sizzle, add the flour and whisk to combine. Add in the wine and cook for about 1 minute. Whisk in the stock, mustard, and lemon juice. Continue whisking until the sauce slightly thickens.
6.Remove chicken from oven and place on a serving platter. Drizzle with the sauce and sprinkle with the sliced scallions.
Notes
Recipe by Amy Casey © amycaseycooks - 2013 www.amycaseycooks.com
Recipe by Amy Casey at http://amycaseycooks.com/chicken-stuffed-with-provolone-and-prosciutto/
Chicken Stuffed with Provolone and Prosciutto
Author: amycaseycooks
Recipe type: entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 5
Ingredients
•5 chicken breasts, boneless and skinless, ¼ - ½ inch thick
•5 slices prosciutto
•5 slices provolone cheese
•1 bunch scallions, cut in 3 inch pieces
•salt and pepper
•1 tablespoon olive oil
•2 tablespoons butter
•2 tablespoons flour
•¼ cup white wine
•1½ cups chicken stock, low sodium
•1 teaspoon Dijon mustard
•½ the juice of a lemon
•4 scallions, thinly sliced, for garnish
Instructions
1.Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil. Set aside.
2.Place chicken breasts on a work surface and top with 1 slice each of prosciutto and provolone cheese. Divide the 3 inch pieces of scallions evenly between the 5 chicken breasts. Starting on one end of the chicken breasts, roll up into a snup bundle. Season with salt and pepper.
3.Heat a large saute over medium high heat and add the olive oil. Add the chicken bundles to the pan seam side down. Cook the chicken for about 4 - 5 minutes or until golden brown on the bottom side. Remove chicken from pan and place in the prepared baking sheet.
4.Bake in oven for 10 - 15 minutes or until the chicken is cooked through.
5.Meanwhile, in the same saute pan over medium high heat, add the butter. When it has melted and begins to sizzle, add the flour and whisk to combine. Add in the wine and cook for about 1 minute. Whisk in the stock, mustard, and lemon juice. Continue whisking until the sauce slightly thickens.
6.Remove chicken from oven and place on a serving platter. Drizzle with the sauce and sprinkle with the sliced scallions.
Notes
Recipe by Amy Casey © amycaseycooks - 2013 www.amycaseycooks.com
Recipe by Amy Casey at http://amycaseycooks.com/chicken-stuffed-with-provolone-and-prosciutto/
The Mexican place we're having dinner at tonight, none of them speak English. That's a good sign. 