Recipe Resolution

One of my New Year’s resolutions was to try one new recipe a week. Like most people, it is still early enough in the game (aka year), that I am still true to my resolutions. Proactive in fact! Knowing that I would be out of town for a little bit, I tried two new recipes this week. Ok, really Saturday Morning and I tried two new recipes this week, seeing as how she really did the work for the second recipe. Along the way she also had the idea to document the progress of cooking with a picture every week. Sort of proof of accomplishment if you will. This week’s recipes were for Chicken Rolled with Ham and Provolone and Stuffed Mushrooms.

By the way, I had a bit of a rude awakening a few months back. I absolutely love the stuffed mushrooms at Olive Garden! I have been eating them for years, almost a decade really! So imagine my surprise when this fish-allergic, shell-fish despising, bottom-crawler resistant, picky eater finds out that there are CLAMS in the stuffed mushrooms!!! Eeeeeeewwwww!!!! I can no longer enjoy that dish, and have serious gag reflex when reflecting on how many I have had over the years! I am traumatized. If you’ll note, the recipe above DOES NOT include clams! Although it does taste nice with the lemon and butter reduction from the Chicken dish…

Here are the recipes and proof of completion....

Garlic Stuffed Mushroom
Great Food, Great Beer The Anheuser Busch Cookbook
2 Heads garlic, cloves separated and peeled.
1 Cup heavy cream
1 Cup panko (Japanese bread crumbs) or plain dried bread crumbs
1 Teaspoon salt
24 Large button or cremini mushrooms, stemmed
2 Teaspoons olive oil
¼ Teaspoon freshly ground black pepper

1. In a small saucepan, combine the garlic and cream over low heat. Slowly cook until the garlic is soft enough to mash with a spoon, about 45 minutes. (The cream will be reduced and thick). Remove from the heat and mash the garlic into the cream with a fork, making a rough puree. Stir in the Panko and salt, mixing thoroughly.
2. Preheat the oven to 450 degrees. Lay the mushroom caps, top side down, on a lightly oiled baking sheet. Brush the edges with olive oil and fill the centers with the garlic mixture.
3. Bake until starting to brown, about 15 minutes. Remove from the oven and let stand for 5 to 10 minutes. Transfer the mushrooms to plates or a platter, discarding any released liquid. Sprinkle with pepper and serve.
Makes 4-6 servings


Chicken Roll-Ups with Ham and Provolone
Reader’s Digest – Great Chicken Dishes Cookbook

4 Skinless, boneless chicken breast halves, pounded to ¼ inch thickness
½ Teaspoon salt
¼ Pound thinly sliced Virginia ham
2 Ounces thinly sliced provolone cheese
12 Large fresh basil leaves
1 Tablespoon olive oil
½ Cup chicken broth
2 Tablespoons fresh lemon juice
1 Tablespoon unsalted butter, cut up

1. Sprinkle chicken with salt. Place chicken breasts smooth-side down. Place ham on top of chicken. Top with provolone and basil leaves. Starting at short end, roll each chicken breast up and secure with toothpicks.
2. In large skillet, heat oil over medium-low heat. Add chicken roll-ups and sauté, turning chicken as it cooks, 10 minutes or until golden.
3. Add broth to pan, cover and cook, turning chicken over, 5-7 minutes or until cooked through. Transfer chicken to cutting board and slice crosswise into ½ inch slices. Transfer to dinner plates.
4. Add lemon juice and butter to pan and swirl over very low heat until creamy. Spoon over chicken.
Makes 4 servings