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	<title>Country Cooking and More</title>
	<link>http://www.mycookingblog.com/1-robbyne.php</link>
	<description></description>
	<language>en</language>
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	<pubDate>Wed, 27 Jul 2005 16:44:22 +0000</pubDate>
	<managingEditor>admin@mycookingblog.com</managingEditor>
	<webMaster>admin@mycookingblog.com</webMaster>
    <item>
      <title><![CDATA[Southwestern Stuffed Chicken]]></title>
      <description><![CDATA[4 skinless, boneless chicken breasts
1 (4-oz. or larger block) pkg. Monterey jack cheese,
1/4 cup butter, melted
1 cup Italian seasoned bread crumbs
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 small red bell pepper, diced
1 small green bell pepper, diced
1/4 cup jalapeño peppers, diced
1/2 cup guacamole (optional)
1/2 cup sour cream ( optional)
1/4 cup salsa (optional)

Cut some of the cheese into 4 slices, and reserve part of it for the cheese sauce. 

Place 1 chicken breast between 2 sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese block. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.

Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9-in. baking dish, but don't crowd them. Drizzle the remaining butter over all 8 of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400ºF. oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1/2 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. 

Dice bell peppers and jalapeño peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers, guacamole, sour cream and a little salsa.

2 servings.]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/475/Southwestern-Stuffed-Chicken</link>
      <pubDate>Wed, 27 Jul 2005 16:44:22 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/475/Southwestern-Stuffed-Chicken#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Wild West Steak]]></title>
      <description><![CDATA[1 1/2 tsp canola oil, divided
1/2 Spanish onion, cut in half, lengthwise &amp; thinly sliced
1/2 red bell pepper, cored, seeded, cut into thin strips
1 tbsp. coarse grained mustard
Salt/pepper to taste
2 (4-oz.) beef tenderloin steaks, about 1-in. thick, trimmed of fat

Prepare charcoal fire or gas grill.

Heat 1 tsp. of oil in large nonstick skillet over med. heat. Add onions and cook, stirring, for 5 minutes. 

Add red peppers, cook 'til onions are golden, about 10 min. more. (If the mixture becomes too dry, add 1-2 tbsp. water.)

In a small bowl, whisk mustard with 1/4 cup water. Add to onion mixture; cook 'til most of liquid has evaporated, about 2 minutes. Season with salt and pepper and keep warm.

Brush steaks lightly with remaining oil; season to taste with salt and a generous grinding of black pepper. 

Grill steaks to desired doneness, about 3 min. per side for med-rare. 

Serve with the onion/pepper mixture.

Nutritional Information:
170.75 calories, 7.56 total fat (1.76 g sat.), 60 mg cholesterol, 4.62 g carbohydrate, 22.68 g protein, 0.75 g fiber, 56.62 mg sodium,
]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/472/Wild-West-Steak</link>
      <pubDate>Wed, 27 Jul 2005 15:58:53 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/472/Wild-West-Steak#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Tropical Pork Chops]]></title>
      <description><![CDATA[1 firm banana
2 tsp. vegetable oil, divided use
2 lean pork chops (1/2-in. thick)
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsp. raspberry jelly or honey
2 tsp. prepared mustard
1/2 cup water

Cut banana in half crosswise, then lengthwise into 4 pieces.

Cook bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add 1/2 tsp. additional oil. Remove browned bananas to a warm plate.

Rub pork chops with garlic. Sprinkle with ginger. 

Add remaining oil to skillet. Brown chops on both sides. Remove chops to warm platter.

Melt jelly or honey in skillet; add mustard and water. Stir to blend.

Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until cooked thoroughly. 

Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over pork chops.

Serve with green and yellow beans. Garnish with raspberries and thyme, if desired.

Serves two.
 
 

]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/471/Tropical-Pork-Chops</link>
      <pubDate>Wed, 27 Jul 2005 15:57:22 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/471/Tropical-Pork-Chops#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Taco Salad ]]></title>
      <description><![CDATA[/2 lb. ground beef
1 (8-oz.) can tomatoes
2 cups torn lettuce
1/2 cup shredded sharp Cheddar cheese
1/4 cup sliced green onions
6 pitted ripe olives, sliced
1 (3-1/8-oz.) can jalapeño bean dip
1 tsp. chili powder
1/4 tsp. salt
1/2 cup crushed corn chips

In skillet brown meat; drain off fat. 

Drain tomatoes, reserving liquid. Cut up tomatoes.

In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and corn chips.

To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well.

Serve at once.

Serves two.
]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/470/Taco-Salad</link>
      <pubDate>Wed, 27 Jul 2005 15:55:54 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/470/Taco-Salad#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Potato Soup]]></title>
      <description><![CDATA[2 cups diced potatoes
1/2 cup diced celery OR 1/4 tsp. celery salt
1/4 cup minced onion
3/4 cup water
1 tsp. salt
1 cup milk
1 tbsp. butter
Dash of pepper

Cook potatoes, celery and onion with salt in just enough water to barely cover. Cook over moderate heat until vegetables are tender.

Mash vegetables slightly in liquid. Add milk and butter. Heat. Add pepper and celery salt if preferred.

Makes 2 generous servings.
]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/469/Potato-Soup</link>
      <pubDate>Wed, 27 Jul 2005 15:54:58 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/469/Potato-Soup#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Swiss Steak]]></title>
      <description><![CDATA[2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced

In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. 

Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes. 

Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. 

Cover and simmer until meat is tender, about 30 minutes. 

Yield: 2 servings.
]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/468/Swiss-Steak</link>
      <pubDate>Wed, 27 Jul 2005 15:53:47 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/468/Swiss-Steak#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Stuffed Peppers ]]></title>
      <description><![CDATA[2 medium green peppers
1/2 lb. ground beef
1 can (8 oz. ) tomato sauce, divided
1/4 c. uncooked instant rice
3 T. shredded cheddar cheese, divided
1 T. chopped onion
1/2 t. Worcestershire sauce
1/2 t. salt
1/4 t. pepper
1 egg, beaten

Cut tops off of the peppers and discard; remove seeds. 

Blanch peppers in boiling water for 5 min. Drain and rinse in cold water; set aside. 

In a bowl, combine beef, 1/4 c. tomato sauce, rice, 2 T. cheese, onion Worcestershire sauce, salt, pepper and egg; mix well. 

Stuff the peppers; place in an ungreased 1 1/2 qt. baking dish. Pour the remaining tomato sauce over peppers. 

Cover and bake at 350 for 45-60 min. or until meat is no longer pink and peppers are tender. 

Sprinkle with the remaining cheese; return to the oven for 5 min. or until cheese is melted.

2 servings
 

]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/467/Stuffed-Peppers</link>
      <pubDate>Wed, 27 Jul 2005 15:52:28 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/467/Stuffed-Peppers#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Scalloped Potatoes for One ]]></title>
      <description><![CDATA[1 small potato -- peeled and sliced
(about 1/2 cup)
1/3 cup milk
1 small garlic clove -- minced
1/4 teaspoon salt -- optional
1/8 teaspoon pepper
1/2 teaspoon butter or margarine
1 tablespoon shredded cheddar cheese -- (1 to 2)

In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil. 

Pour into a buttered 1O-oz. custard cup. Sprinkle with cheese. 

Bake, uncovered, at 375 for 35 minutes or until potatoes are tender.

Yield: 1 serving. 
]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/466/Scalloped-Potatoes-for-One</link>
      <pubDate>Wed, 27 Jul 2005 15:50:54 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/466/Scalloped-Potatoes-for-One#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Pan-Roasted Chicken and Vegetables ]]></title>
      <description><![CDATA[1/2 lbs. red potatoes, cut into 1 1/2-inch chunks
1/2 onion (1 lb.), cut into 6 wedges
2 garlic cloves, peeled
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried, crushed rosemary
1/2 lb. skinless, boneless chicken thighs, each cut into quarters
1 (10-oz.) bag spinach, stems discarded

Preheat oven to 475ºF. 

In roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat. 

Roast vegetables 20 minutes, stirring once. 

Add chicken, tossing to coat; roast 25 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.

Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs.

Serves 2

]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/465/PanRoasted-Chicken-and-Vegetables</link>
      <pubDate>Wed, 27 Jul 2005 15:49:16 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/465/PanRoasted-Chicken-and-Vegetables#cmt</comments>
    </item>
    <item>
      <title><![CDATA[Oven-Barbecued Chicken]]></title>
      <description><![CDATA[3 bone-in chicken breast halves(1 1/2 lb.)
1 small onion, sliced
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 T. Worcestershire sauce
1/2 t. dried oregano
Pepper to taste

Brown chicken on all sides in a skillet coated with nonstick cooking spray.

Transfer to a greased 11-in x 7-in x 2-in or a large baking dish; top with
onion. 

Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken.

Sprinkle with pepper. Bake, uncovered at 350 for 45 min. or until juices run clear. 

2-3 servings
]]></description>
      <link>http://www.mycookingblog.com/post/1-robbyne/464/OvenBarbecued-Chicken</link>
      <pubDate>Wed, 27 Jul 2005 15:48:04 +0000</pubDate>
      <category>Cooking For One or Two</category>
      <comments>http://www.mycookingblog.com/post/1-robbyne/464/OvenBarbecued-Chicken#cmt</comments>
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