Stuffed Chicken Breast

2017-04-17 18.04.57


Stuffed Chicken Breast

  • Servings: 2
  • Difficulty: easy
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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

This is one of those “I can’t believe healthy tastes so good” recipes and that’s due to it not being your “traditional” stuffing of stale bread and spices.

Now to be honest I don’t have the slightest idea where this recipe first came from but it is one that I have NOT tampered with (much to my wife’s delight) and it is so good that I don’t feel the need to try and change it however feel free to put whatever spin on this dish you like.

Here’s how we do this one.

Shopping list:

  • 2 boneless/skinless Chicken Breast
  • Handful of Spinach roughly chopped
  • 2 Garlic cloves roughly chopped
  • 4 ounces dried Sundried Tomatoes
  • 8 ounces Goat Cheese 
  • 2 small Shallots – chopped
  • Salt and pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a non reactive bowl cover the Sundried tomatoes with boiling water and set aside for 20 minutes.
  3. In the thickest part of the chicken breast cut a pocket being careful not to cut all the way through.
  4. Mix the remaining ingredients together and stuff into the pocket of each breast.
  5. Lightly sprinkle the outside of the chicken with salt and pepper and put in the oven for 30 minutes or until the internal temperature reaches 165°.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                         Bon Appetit


Grilled Veal Chops

  • Servings: ”2″
  • Difficulty: ”easy”
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Grilled Veal chops


There are some things that my wife and I love to eat but rarely get to enjoy( unless we dine out and that’s not often) because my daughter does not like them and I’m not certain about my grandson. Things like Veal, Lamb, Chili and Sausage—- so when we recently found ourselves in the house alone for the weekend it was time for date night and that meant cooking something we have not had in quite some time…… in this case it was Veal.

Now part of the problem with cooking something like Veal is finding the right side dish to go with it. I mean it’s not like you can cook a perfect piece of veal and then slap a bunch of boxed macaroni and cheese down beside it and call it complete….. well I guess you could but I don’t see that as being very appetizing. What I decided to to do as my sides was steamed Asparagus on top of combined mashed potato celery root puree and frankly it worked quite well.

Here’s how we do this one.

Shopping List:

  • Two Veal shoulder chops
  • One medium Celery Root– peeled and rough chopped
  • Three Cipollini onions or one small yellow onion– peeled and rough chopped
  • Four to five large yellow flesh potatoes
  • One bunch Asparagus– trimmed of woody end
  • Two garlic cloves – peeled and smashed
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Canola oil
  • Salt and pepper

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Put approximately two inches of water in a large pot
  3. Place the celery root,garlic and onions in a steamer basket and place over the pot of water and steam for 10 minutes
  4. In a separate pot cook the potatoes until just fork tender
  5. While the potatoes and celery mix are cooking grease your grill pan (see Kitchen gadgets) or add Canola oil to a large fry pan
  6. Season the Veal chops with salt and pepper and sear on both sides– about 4 minutes
  7. Pop the chops in the oven for approximately 15-20 minutes or until the internal temperature reaches 164 degrees
  8. Put the Celery root mix in the bowl of a food processor along with 1 ladle of the steamer water and the butter
  9. Puree the mix for about three minutes
  10. While the food processor is running pour in the heavy cream and puree until blended
  11. Mash the potatoes and add enough of the puree to get the consistency you would like- the puree acts like the butter and milk you would normally use
  12. In another pot with a steamer insert steam the Asparagus for about 7 minutes or until tender
  13. Plate the Veal and potatoes and top the potatoes with the asparagus.
  14. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                 Bon Appetit

The ultimate mashed potatoes


These days everyone is looking for an edge in order to make life simpler and easier whether it’s buying or selling a house, a faster and easier way to cut the lawn or how not to get caught cheating on your Income Tax….. okay that last one is a throw away ’cause we all know no one ever cheats on their Income Tax (wink wink nudge nudge).

Well Chefs/cooks are no different especially when the economy gives the general public more disposable income so they can afford to go out to eat more often. When I was working as a prep cook last year I learned this particular recipe and I have decide I am going to add it to my arsenal of side dishes that can be made quickly and still taste awesome AND can be made ahead and frozen for future dinners.


One 2 pound bag of pre-made mashed potatoes or about 8 medium sized Yukon Gold- peeled and diced (dicing them helps them to cook faster)

One package of softened plain Cream Cheese

One package Lobster Flavored Pollock (I use this because I don’t like Lobster but somehow I like this—- Go figure)

3 to 4 ounces of Chives

2 teaspoons chopped Garlic


In a large Stainless Steel bowl mix all ingredients until well incorporated and smooth.

Place in a large re-seal able bag and lay flat in the freezer. Laying it flat will take up less space.

If you are using the potatoes right away there is no harm no foul in heating them in the microwave and then adding them to whatever dish you have made.


So there you have it another “simple but tasty dish for the grilling season and beyond”

Until next time…………….

                                                    Bon Apettite


Bangers and mash


The United Kingdom has given the world many wondrous things such as Stonehenge, The Highland games ,Knights, Castles, Damsels in distress and people such as Monty Python and the Late Benny Hill but they have also given us something else that is oft times thought of as bland, tasteless and just plain boring—— FOOD.

They have given us such things as English Fish and Chips, Yorkshire Pudding, Spotted Dick (that’s a pudding not some strange male disease) Steak and Kidney pie and one that I really like for its taste and simplicity… Bangers and Mash.

Now bangers and mash is very simply Sausage and Mashed potatoes with a vegetable, usually peas, and a beef gravy. This dish gets its name from the original type of English sausage that was used because when it cooked it would literally “bang” and pop in the pan.

The other great thing about this dish besides its simplicity is it is relatively inexpensive to make. The ingredients at the market I use would run about $15.00 and depending on the number of sausage in the package, usually 6, I could feed a family of 3 and they would be rather well fed.


–         One package sausage— English bangers if you can find them or if not mild Italian will do

–         5 or 6 Medium Yukon Gold potatoes

–         4 Tablespoons butter

–         ¼ Cup Milk

–         2 Tins of No Name peas

–         2 Tins of beef gravy


–         Pre heat your grill to 350 degrees. If you don’t have a grill then pan fry on medium heat until done

–         While the sausage is cooking boil your potatoes on medium high until fork tender

–         Mash the potatoes and add the butter and milk and incorporate well

–         Heat the peas and the gravy in separate pots

–         When the sausage is cooked put some mashed potatoes on part of your plate and top with the sausage and gravy

–         Add the peas and enjoy

If you feel ambitious and the budget can handle it you may also wish to add some mushrooms to the gravy or sauté some onions.

In any event this is a “simple but tasty” recipe that also happens to be inexpensive.

Until next time…………

            Bon Appetit