Anyway, a bit long, but there you go.
Just want to say thanks to SteelyD for this thread, and for his ideas and suggestions. Just what I needed to get thinking in the right direction.
And also a shout out to Steely for the amount of time it takes to post all of these pictures and stuff–took me all afternoon!! (probably why I put it off for so long lol!)
So, hope it makes y’all hungry! Enjoy!
Good lookin food there! Nice.
[quote]SteelyD wrote:
Good lookin food there! Nice.[/quote]
Thank you, sir. Totally appreciated your input on it.
Cheers.
Feta, Spinach, and sun-dried tomato chicken
4 Large Chicken Breasts
1 Pack frozen Spinach
1/2 cup sun-dried tomatoes, chopped
3/4 cup Feta Cheese
Minced Garlic
Onion Salt
Nutmeg
Italian Seasoning
4 Prosciutto Slices
- Cook the spinach, then drain as best as you possibly can. I use my hands to grab it and drain it.
- Combine feta and spinach, mash feta until all the chunks are broken up.
- Add sun-dried tomatos, minced garlic ( i use about a tbsp), onion salt (about a tsp), and a pinch of nutmeg (don’t go overboard). Mix thoroughly.
- Clean and butterfly chicken breasts.
- Open up breasts and add feta mixture.
- Close breasts wrap each stuffed breast with one slice of prosciutto
- Secure with toothpics
- Put chicken in a baking dish and bake at 350 for about 30-40 minutes or until done.
I forgot to take pics along the way so all you get is the end result. I ate it with creamed spinach as you can tell…
[quote]OsakaNate wrote:
The result.
[/quote]
PRETTY!!
Cool thread, I dig it.
Hey…
When can I come over to your place and have a nice meal with you?
I can bring drinks/food items. I’ll give you a heads up next time I’m in your area.
Morrison- that looks absolutely amazing!
[quote]OctoberGirl wrote:
[quote]OsakaNate wrote:
The result.
[/quote]
PRETTY!![/quote]
I aim to please.
Thank you, OG.
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Cheese and Canadian Bacon Stuffed Mozzarella Cheeseburgers
Whoa, dude…
So, these little tasty monsters were inspired by a post in another forum thread by “Akuma01”. He said he got a Canadian Bacon stuffed burger in San Diego. Had to try that with my own spin… so, here it is!
Ingredients
- 1.5# 90% lean hamburger
- 1 egg
- Pecorino Romano Cheese (or Parmesian)
- A1 Steak Sauce
- block of hard provolone (or hard mozz) cheese
- Pack of canadian bacon
- Soft Mozzarella balls in water (ie the real deal)
- Garlic salt
Optional: chopped roasted peppers, onions, etc to mix in burger mix
Optional: fine breadcrumbs (I didn’t use)
So, combine burger, egg, romano cheese, steak sauce (to taste), diced provolone, salt/spices, and chopped optional stuff.
Mix it all up nice and messy.
In this picture, I chopped up this block of provolone into smaller tiny squares
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Here’s the Canadian Bacon I use.
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Take some burger mix, about palm sized, and slap a piece of ham on there.
The patty should be slightly bigger.
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You can just press the ham into the patty a little, then pull the hamburger around. Try to keep it somewhat flat.
You can fill in with hamburger if you don’t have enough to complete the patty.
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Burgers on the tray. These puppies are stuffed with a slice of Canadian Bacon and little blocks of hard cheese.
They get broiled until the outsides are done, flipped, then switched to ‘bake’ while the insides get done. Make sure the burger is done where it touches the bacon.
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When they’re just about done, crack open those Mozzarella balls. If you have big balls slice them for the burger tops.
If you have little balls , just use the whole ball.
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Chee-burger! Chee-burger! Chee-burger!
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Here’s a money shot of the cut burger.
These things smell like Heaven when they are cooking.
The only way to escalated them above Heaven is to put slices of bacon bacon on top.
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And, served (sans buns) on my best paper plates wit’ kepitch and fresh Jersey Beefsteak Tomatoes.
Quote … When they’re just about done, crack open those Mozzarella balls. If you have big balls slice them for the burger tops.
If you have little balls , just use the whole ball. … Quote
Had to laugh all I could think of is Schwety Balls from the SNL routine … once the laughing stopped the drooling started.