Thursday, October 8, 2009

Thursday, September 10, 2009

Saltimbocca....for the Coast to Coast Cookoff



Ingredient list:

2 whole med. chicken breasts (about 1 1/2 lb. total),
skinned, boned & halved lengthwise
slice part skim mozzarella cheese (1 oz.)
2 oz. very thinly sliced, fully cooked ham ( prosciutto , is the preferred meat of choice if not making a slim version)
1 sm. tomato, seeded & chopped
3 tbsp. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley or 1 tsp. parsley flakes
1/2 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
1 tbsp. skim milk

Baking instead of frying cuts the fat in the classic dish. And you'll still find the crisp coating and ham and cheese filling that makes saltimbocca popular.Rinse chicken; pat dry. Place each half between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet until 1/4 inch thick. Remove wrap.

Cut cheese into 4 pieces. Place 1/4 of the ham and 1 piece of the cheese on each chicken piece. Top each with 1/4 of the tomato. Roll up jelly roll style, tucking in sides to seal well. Secure with wooden toothpicks.In a pie plate or on a sheet of waxed paper, combine bread crumbs, Parmesan cheese, parsley, oregano, garlic powder and pepper. Mix together.Brush chicken rolls with milk. Then roll in crumb mixture to coat well. Place in a 10 x 6 x 2 inch baking dish. Bake, uncovered, in a 350 degree oven about 25 minutes or until chicken is tender and no longer pink.

Makes 4 servings.

I didn't follow this recipe exactly. I used an Italian gourmet pack of meat I found that had calabrese, salame, capocollo meats instead of the ham and I cut them up and put them in. They were sliced very thing and added great flavor. I also covered it in my roasted garlic olive oil before baking. Other than that I think it was about the same.

Ok....while I was waiting on the chicken to cook and Andy to come home from work. I finished decided after all this work I could use a snack. It has been 8 hrs since Ive ate and all this food is making me hungry. I took the left over tomatoes and some of the cheese and tried attempted to make me a little tomato salad. I added to it some of my cucumber salad we had with lunch and added some thin pepperoni. I then topped it off with that wonderful roasted garlic olive oil and WoW was it YUMO

My Italian Grandmother: Chicken Saltimbocca Pasta Toss - Bakespace International Cooking Tour

My Italian Grandmother: Chicken Saltimbocca Pasta Toss - Bakespace International Cooking Tour

Alaskan Dermish in the Kitch: Saltimbocca - BakeSpace Coast to Coast Challenge

Alaskan Dermish in the Kitch: Saltimbocca - BakeSpace Coast to Coast Challenge

Cookiebaker's Corner: Chicken Saltimbocca with Lemon Sauce - Coast to Coast Cooking

Cookiebaker's Corner: Chicken Saltimbocca with Lemon Sauce - Coast to Coast Cooking

Cooking for My Peace of Mind: Saltimbocca Coast to Coast and Overseas

Cooking for My Peace of Mind: Saltimbocca Coast to Coast and Overseas

Wednesday, September 9, 2009


PORK saltimbocca
I used the same recipe as before with just a few changes...I used pork and sundried tomatos.
I paired it up with some Italian bread and some Swiss and white cheddar potato's.  Yes I love cheese!!!

Thursday, September 3, 2009

Garden fresh Veggies

I went to a local farm this morning and bought some corn and zucchini.  I also had picked up a rotisseri chicken.  This morning I boiled the corn, cut it off the cob and then cut sauted it with pepper, veggy seasoning, some garlic and lots of butter.  Just reheated the rotisserie chicken and then made the made the zucchini spears.  Recipe to follow:

Zucchini Zingers
Olive oil cooking spray( I used extra virgin garlic olive oil....not the spray)
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each zinger strip in half, cross-wise. Place all strips peel side down on a baking sheet. Mist with cooking spray and sprinkle with seasonings. Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.
Nutritional information per
 Calories: 28.3
 Fat: 0.2
 Cholesterol: 0
Sorry for the crappy pics.  I accidently deleted the ones I took while I was doing the prep and cooking. 
So I had to get the leftovers out of the fridge and take pics of them. 
Andy took a dish just like this to work and this one is for my work tonight!
We still have lots of zucchnin zinners left but we really chowed on that corn.

Tuesday, September 1, 2009

Black Bean and Corn Salsa

I found this recipe on the food network site under Paula Dean.  There it was called South Georgia Caviar-which is a black eyed pea salsa but I didnt have those.  Actually,  Ive never had those...but the recipe looked so good I just made it with black beans.

It was a huge hit at work.  I forgot to take a before picture.   I made a huge double batch and I'll show you what was left of it.

Just enough that Andy will get a taste of it.


2 (15-ounce) cans black-eyed peas, drained (again,  I used canned black BEANS)
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing  (I prefered Paul Neumans Oil and Vinegar)
1 (4-ounce) jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.

Sunday, August 30, 2009

Sat Nights Dinner Desert

I cant publish our dinner yet but heres what we had after dinner.
Its our favorite desert of all time
Cheesecake Factory. If you have never
tried this you really must. I know they sell it by the slice there or this small cake can be yours to bring home for around $25.

Andy and I had it tonight and will have it one or two more night this week. The other 1/2 was put in the freezer for Oct. We will have our 5 yr anniversary then and probably enjoy it one night that week while we are celebrating!

One Godiva Cheese cake
One Large Knife
2 plates
2 forks
And you have desert for 2 in no time!!!


I got these on Ebay over the last month. Just thought I would share. I go to and Italian Market in Richmond and they make several things out of the Bon Appetit books and that is where I first saw them. I went to the bookstore at the mall to get them and when I saw the price...I decided to check out ebay!
Then my moms basemet flooded and she lost her Betty Crocker cookbook. I was looking for the one she had to replace the one she lost when I came across the reproduction of the one my Aunt Jean uses so I got a copy for me. Still looking for like my moms thats in good condition and that they dont want 100.00 for.

I went to a used book store here in town...about the only thing this small town has...we dont even have a McDonalds.

Well the owner and I were talking and she has a friend that is a cookbook editor. How lucky could I get. Well she cant possibly keep all the books she looks at so several of them make their way to the store.
I didnt get any of the new ones today(I did get the 8 used ones in the second pic) but I will be coming back more freq. now that I know this. She also orders books for people and there were 2 new ones there for someone by Giada De Laurentis (food network) and she did let me look thru them as well. Here is what I got today.
Just wondering if anyone else loves reading cookbooks as much as I do...well besides my Aunt Sheryle..thats a no brainer!

Quick Lunch Sat

Started out with Crescents, baked ham and some Mozzarella cheese slices cut.

Layered the baked ham and cheese onto the crescents.

Rolled them up and placed onto a baking sheet.

Final step was a side dish. I made a cucumber and tomato salad. I cubed up one cucumber, 1/2 of a red and yellow tomato and then added just a few red, yellow and green peppers I had left over from another dish yesterday.

Fast and Easy and the best part was we both enjoyed it.

Now im off to the bookstore to look at cookbooks....what else!

Saturday, August 29, 2009

BL - the T at 3:30 this morning

This is the finished BLT's

...the pics ended up in the reverse order! Hopefully I will get better at this!!!

Toasted the Roman Meal bread and spread with Helman's
added tomato's and bacon

First pan of bacon is done cooking, and on paper towels to absorb all the greese. The second 1/2 is in the pan frying away. Tomato's are sliced and ready to go...something is missing

we didnt have any lettuce

These are the fresh home grown heirloom tomato's grow just off the kitchen on our soon to be deck.

The beginning...cut the lb of bacon in half and started the first half frying
I always cut it when making sandwiches. It fits the bread better this way. I dont cut it when Im making bacon for other things.

Friday, August 28, 2009


I took a trip to Indy today and I made sure the first store we hit was Penzeys. So many of you have given me recipes from their store and shared with me that you love their spices. Well the last time I really replenished my spices was when I bought my first house in Richmond 13 yrs ago. Well I am going to throw all my spices away and enjoy my new ones. Im just saving the spice rack ...New house, new kitchen and now new spices. Now if I could just get a new stove.

Heres what I got:
Herb Gift kit: 1.2 oz jars
French Thyme
Herbes de Provence
Turkish Oregano
Pasta Sprinkle
Spain Cracked Rosemary
Albanian Rubbed Sage
French Tarragon
*Cinnamon sticks
*Bay Leaves

Loose Jars I purchased:

Chives Freeze Dried
Paprika Hungarian
Crushed Red Peppers
Cayenne Pepper ground
French Four Spice
BBQ 3000
Currry powder Sweet
Chili 3000
Cinnamon China ground
Chili Ancho ground
Basil French Sweet
Italian Herb mix
Chipotle Peppers ground

Cocoa Lovers Kit:
Natural high fat Cocoa 2.1
Hot chocolate mix 3.8
Hot chocolate mix with mint 3.8
Chinese Cassia Cinnamon 1.7 oz
*This kit also came with the loose bay leaves,
nutmeg and cinnamon sticks

Now I just need to date all the bottles and find them a nice home in my kitchen. I took pics so I'll post them as well.

Thursday, August 27, 2009


Setting up this blog to begin my coast to coast bake/cook offs with my friends on Bakespace. This is just my first attempt at using this thing that I started sometime ago. Looks like Im ready to begin as soon as the next cookoff begins