With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).
Smear softened cream cheese into each jalapeno half.
Wrap jalapeno with bacon piece (1/3 slice).
Secure by sticking toothpick through the middle (at this point you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375° oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.
Serve immediately if you want ’em hot, or they’re great at room temperature.
Slice the eggplant about 1/2″ thick. Throw away both ends of the eggplant.
Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4″ with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many breadcrumbs at one time, the crumbs will get sticky and chunky.
Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don’t overcook; just let them get crispy on the outside. Add oil as necessary; don’t let pan dry out or burn.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx 9×11 dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple handfulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375° oven for 15 minutes. Add another couple handfulls of cheese and bake uncovered for about 8-10 minutes.
Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes
Cook Time20mins
Total Time20mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pasta
Servings: 8people
Ingredients
THE SAUCE
3cupsheavy cream
4Tbutter
3tspsalt
3/4Tpepper
1/4cupromano cheese
3/4cupparmesan cheese
1-2tspred pepper flakesoptional
cayenne pepperoptional
INGREDIENTS
10ozbowtie pastacooked and drained, al dente
1 1/2Tbuttermelted
1/2cupmushroomssliced
1/4cupgreen onionssliced
1small jarartichoke heartsdrained
7-8ozchickenprecooked, grilled, sliced
1/8cupsundried tomatoeschopped
1ozheavy cream
Instructions
To Prepare The Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold into cheeses and cayenne pepper. Set aside.
For Ingredients:
In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 oz heavy cream and 1/2 of the sauce. Add bowtie pasta followed by the rest of the sauce. Stir gently. Serve
http://bourlandfamily.com/wp-content/uploads/2017/01/656459728.jpg540720adminhttp://bourlandfamily.com/wp-content/uploads/2015/10/logo.pngadmin2019-11-05 20:45:052019-11-14 21:28:54Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes
In food processor or blender combine all ingredients except parmesan. Puree until smooth. Add 1/2 cup cheese and puree 30 more seconds. Toss with pasta and add rest of cheese.
http://bourlandfamily.com/wp-content/uploads/2017/01/a64adfd14d122f83_P1090631.jpg550550adminhttp://bourlandfamily.com/wp-content/uploads/2015/10/logo.pngadmin2019-11-05 20:44:362019-11-14 21:29:39Healthy Pesto Pasta
Process basil, garlic, pine nuts, and cheese until chopped. With food processor running, add oil in a steady stream until mixture is smooth. Add salt and pepper to taste. Toss with pasta.
http://bourlandfamily.com/wp-content/uploads/2017/01/991484.jpg250250adminhttp://bourlandfamily.com/wp-content/uploads/2015/10/logo.pngadmin2019-11-05 20:44:142019-11-14 21:30:23Basic Pesto Pasta
Simmer the chicken until tender in salted water in a covered saucepan (a frying chicken will take about 45 minutes). Remove the chicken from the broth & cool. Remove the skin and bones; chop the meat.
Skim most of the fat from the broth. Add water, if needed, to make five cups & bring to a boil. Add chicken, vegetables, and poultry seasoning. Cover and simmer for 20 minutes. Add parsley and noodles & simmer uncovered 10 minutes or until noodles are tender.
Add basil leaves, 1/2 cup parmesan cheese, pine nuts, and salt & pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine.
Add diced tomatoes and toss quickly. Serve immediately.
Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
Roast the asparagus for 25 minutes, until tender but still crisp.
In a large skillet, melt butter over high heat. Throw in mushrooms, garlic and green onions and cook, stirring occasionally until mushrooms are nice and golden.
Pour in wine and stir, scraping bottom of the pan. Allow to cook for several minutes or until liquid is reduced bu at least half.
At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.
Fry a steak in a separate skillet until medium rare.
1canCampbell's Condensed Cream of Chicken Soupregular or 98% fat free
1/2cupmilk
2tbsphoney
1tbspdijon mustardcountry-style
1tbspwhite wine
1tspparsley flakes
1tspbrown sugar
1/2tsponion powder
1/4tsptarragon leavescrushed
dashgarlic powder
4cupsricehot, cooked
1/4cuppecanschopped, toasted
Instructions
Heat butter in skillet. Add chicked and cook until browned.
Add soup, milk, honey, mustard, wine, parsley, sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat for 5 minutes or until done.
