Recipes from The pony
Antijito
Ingredients
-12" soft tortilla shell
-Your Favorite Shredded Cheese
-Philidelphia Cream cheese (Herb and garlic)
-Philidelphia Cream Cheese (jalapeno spread)
-Chili flakes
-Misc spices
Instructions
1. Preheat oven to 425 F
2. Spread a layer of herb and garlic cream cheese on the 12'' tortilla shell
3. Spread a layer of jalapeno cream cheese on the 12” tortilla shell
4. Sprinkle chili flakes onto the tortilla shell (note: if you cant handle a lot of heat, dont add to many chili flakes, they get hotter when you cook them)
5. Add any other spice you would like to try out, i recommend garlic plus
6. Layer the tortilla with your favorite cheese
7. Roll the tortilla, then using a knife, score the top a few times.
8. Place tortilla on a baking sheet and place in the oven when its done preheating
9. Cook for 5 minutes
10. Pull from oven, cut into bite sized pieces and enjoy
Saute Chicken with a Fresh Basil Tomato Sauce
Ingredients
-boneless chicken breasts
-salt and pepper
-flour
-oil or butter
-shallots
-garlic (minced)
-lemon juice
-tomato fillets
-fresh basil leaves
-dry white wine (optional)
-chicken stock (optional)
Procedure
1. Mix flour and salt and pepper in a bowl
2. Roll the chicken in the flour till it’s covered, and then carefully shake excess off so only thin coat remains on chicken
3. Add your butter or oil to pan, if your using butter, let it melt a bit and coat the pan (do not let fully melt or it will begin to burn for novice cooks) if your using oil, coat the pan and let it heat up for a minute or two
4. Add the chicken to the pan, searing one side, then the next, then partially cook (do not fully cook the chicken)
5. Remove the chicken from the pan
6. Finely chop the shallots
7. Add the shallots, and garlic to the pan and saute
8. After the shallots and garlic are heated, add the lemon juice (and a bit of wine if you have it) to the pan
9. Stir the mixture in the pan around to get any chicken residue from sticking to the pan and mixing in with the liquid
10. Add the tomatoes (and chicken stock if you have it) to the pan and bring to a simmer
11. Once it is simmering, roll your basil leaves up (stack them on top of each other and roll from leaf tip down) then quickly cut from one side of the roll to the other
12. Add these basil strips to the sauce and mix them in
13. Add chicken back into the sauce and finish cooking it
Once its done, you'll have a fresh basil sauce to go with your chicken. Simply plate your chicken and put a bit of sauce over top and you’re done.
Inferno berry pork
4 slice Pork loin; (2 ounces each)
half a Fine chopped onion
Flour as needed for dredging
salt and pepper to taste
1ounce olive oil
1 ounce of cream
2 ounce alize passion
sweet chili sauce to taste
chili flakes to taste
Procedure
1.cut the pork into strips
2.clean your knife and cutting board, then finely chop your onion
3.dredge your pork strips into the flour(cover the pork in the flour)
4.in a pan, put in your olive oil and heat it over high heat
5.add pork to the pan and saute it, almost fully cookingit
6.remove pork from pan
7.add onions to pan and saute them
8.add the alize passion(if you dont have this, you can add any fruit flavoured alcohol) and burn off alcohol
9.add cream, chili flakes and sweet chili sauce to pan, stir together and reduce heat to low to prevent cream from separating
10.add pork back to pan, and finish cooking it
11.put pork on a plate, cover in sauce and enjoy
as a note, this recipe goes well with rice, so having rice making while your cooking this is would be a good idea.
Crème Brulee
Ingredients:
Vanilla extract
35% cream
Egg yolks
Sugar
Equipment needed:
Bowl
Whisk
Pot
Oven
Roasting pan
Ramkins
Hand torch or other high heat flame (…decaf is worried by this last item)
Procedure:
1. Preheat your oven to 325
2. Whisk 4-5 egg yolks with a quarter cup of sugar(do not let sugar cook your eggs as it can)
3. Put cream and vanilla extract in a pot(1 cup of cream 2 tea spoons of vanilla)
4. Bring cream to a boil, then slowly add cream to egg mixture(once again do not cook eggs)
5. Once you have fully incorporated the cream into the eggs, add your mixture to your ramkins, filling them about 80% of the way
6. Add ramkins carefully into the roasting pan
7. Add water to the roasting pan, bring the water level up to about a third of the height of the ramkin. Note: DO NOT GET WATER INTO THE RAMKINS
8. Put roasting pan into the oven for 20-30 minutes(just till custard sets)
9. Put ramkins into fridge
10. When your ready to eat one, pull from fridge, sprinkle sugar over the top, then using your hand torch, oven broiler, etc..., caramelize the sugar overtop the brulee, and your done.
Tempura Shrimp
cold water
all purpose flour
baking soda
corn starch
(any spices you want)
mix a small amount of water and flour and a dash of baking soda
thicken with a bit of cornstarch if you want it thicker, then add your spices
dip shrimp in batter and deepfry
Mozerella Sticks
1 block of Mozzarella cheese
2 eggs, beaten
3 c. milk
Flour
bread crumbs, mixed
Cut Mozzarella sticks in 1 x 1/8 inch strips. Dredge in flour, milk and eggs and back in bread crumbs. Repeat process. Deep fry at 350 degrees until golden brown. Serve with Marinara sauce.
Roasted red pepper Crostini
1/4 cup of butter
2 large cloves of garlic finely chopped
16 1/4 inch slices of a baquette
8(1 ounce) slices of provolone cheese cut in half
1 jar of roasted red peppers, drained, cut into strips
cup of freshly shredded parmesan cheese
fresh herbs desired
procedure
1.melt butter with garlic in a sauce pan
2. at 350 F, lightly crisp your bread pieces
3.take bread from oven, spread melted garlic butter over one side of it
4.put strips of roasted red pepper, fresh herbs, and then provolone cheese ontop of each piece
5.put bread back in oven, heat till cheese melts
6.remove from oven, sprinkle fresh herbs overtop then parmesan cheese, put back in oven to partially melt parmesan
7.remove from oven
8.eat!
Crème Caramel
INGREDIENTS
2 cups 35% cream
1/3 cup (75 g) sugar
3 eggs
liquid caramel
procedure
1.put cream on stove to heat
2.beat eggs in a small bowl with the sugar
3.when cream boils slowly add to the egg mixture and mix it in
4.pour liquid caramel(or make caramel by boiling sugar ahead of time)into ramekins
5.add egg mixture to ramekins
6.put ramekins into a pan, then add water to the pan, equal to half the height of the ramekin
7.put into oven at 350
Should be done in about 20-30 mins, also butter the inside of the ramekin before adding anything to it
when its done, run a knife along the side of the ramekin and crème caramel, flip it out onto the plate you want and slap the bottom of the ramekin and it should pop out onto the plate.
Taco Cassarole
Simple good tasting food.
Ingredients:
salsa
extra lean ground beef
cheese
tortilla chips
taco seasoning
procedure:
1.cook ground beef in a pan
2.drain liquid from pan
3.add taco seasoning and salsa
4.reduce liquid again
5.in a cassarole dish add a layer of tortilla chips to the bottom
6.put layer of ground beef on chips then cheese
7.repeat steps 5-6 till you run out of beef
8.preheat oven to 350
9.put cassarole into oven to melt cheese
10.serve
Quesadilla
Mexican street, anymore said?
Ingredients
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil
Optional:
Sliced mushrooms
Green onions
Fresh tomatoes, diced
Chicken pieces
Lettuce
Procedure:
1.Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
2.When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
3.Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side,
4.brown sides of quesadilla then serve
Ingredients:
1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
procedure:
1.Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
2.Preheat oven to 450F
3.spread minced garlic and mustard everywhere over the lamb
4.mix breadcrumbs, cheese together then coat meat with it
5.cook for 12-15 minutes in the oven
6.serve
Cucumber and Avocado Sushi
INGREDIENTS
• 1 1/4 cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado - peeled, pitted and sliced
Procedure:
1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed (NoRi) over the plastic.
3. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice.
4. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
5. You may moisten with a little water to help seal. Set aside and continue with remaining NoRi sheets, rice and fillings.
6. Use a sharp wet knife to slice the rolls into 5 or 6 slices
Miso Soup
INGREDIENTS
• 2 1/4 cups water
• 2 ounces firm tofu, cut into 1/4 inch cubes
• 1 tablespoon light miso paste
• 2 teaspoons barley miso paste
• 1/2 cup fresh spinach, washed and chopped
• 1 green onion, thinly sliced
Procedure:
1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve.
2. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. \
3. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
4. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
The Lamb Burger
Ingredients:
Grilled Lamb Burgers
* 1 tbsp of olive oil
* 1 lb. of ground lamb
* 1 x small onion, finely minced
* 1 tsp of ground cumin
* Salt and pepper
* 4 x whole grain hamburger rolls
Procedure:
Grilled Lamb Burgers
1. Mix everything together and form into 4 large patties.
2. Heat a grill to high and grill the patties for 6 minutes per side. Season.
3. Serve on rolls with condiments.
To start with lets go with the Mexican Cooler
ingredients
1 pineapple
1 large watermellon
1 ½ cups of strawberries
1 mango, peach or nectarine
1 sliced bananna
sugar to taste
procedure
1.cover 2 baking sheets with sheets of plastic wrap
2.peel and slice the pineapple, remove core and cut the flesh into pieces.
3.Peel and seed watermellon(or buy seedless to avoid seeding) then cut into small pieces
4.slice strawberries or leave whole(remove leaves)
5.slice mango lengthwise on either side of the flast central seed, peel the manga pieces and dice.
6.Peel banana and slice
7.arrange fruit ontop of sheets and freeze till firm and icy
8.place one type of fruit in a food processor and process until all broken up into small pieces
9.add orange juice and sugar to taste and continue till it forms granular mixture
10.repeat with remaining fruit
Aztec Oranges
ingredients
6 oranges
1 lime
2 tbsp tequilla
2 tbsp orange-flavoured liqueur
brown sugar to taste
procedure
1.cut a slice off the top and bottom of oranges, then remove the peel peel and pith, taking care to retain shape of the orange
2.holding orange on side, cut horizontally into slices
3.place the oranges in non metal bowl, cut lime in half and squeeze juices over oranges
4.sprinkle them with tequila and liqueur then sugar to taste
5.cover and chill until ready to serve
Strawberry icecream smoothie
ingredients
12 icecubes
4 scoops strawberry icecream
12 large fresh strawberries, hulled and halved
½ cup of non fat yogurt or to taste
milk to taste
procedure
1.put icecubes in blender and blend into snow
2.add icecream, strawberries and yogurt and blend again, adding just enough milk to let blade spin
3.poor into glasses and serve
Osso Buco
Ingredients:
6 thick (1 1/2-inch) pieces veal, hind, shank, (3 1/2 pounds)
2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1 cup chopped celery
2 cloves garlic, minced
1/2 tsp dried thyme
3/4 tsp dried sage
1/4 tsp dried rosemary
3/4 cup dry white wine
1 1/2 cup canned tomato, coarsely, chopped
1/2 cup beef stock
2 bay leaf
Procedure
1.Cut six 24-inch (60 cm) lengths of kitchen string; wrap each twice around each shank and tie firmly.
2.On plate, combine flour and half each of the salt and pepper; press shanks into mixture to coat both sides well.
3.Reserve any remaining flour mixture.
4.In Dutch oven large enough to hold shanks in single layer, heat oil over medium-high heat.
5.With tongs, add shanks to pan, in batches if necessary; brown on both sides, adding up to 1 tablespoon (15 mL) more oil if necessary.
6.Transfer to plate. Drain fat from pan.
7.Add onion, carrot, celery, garlic, thyme, sage and rosemary to pan; cook over medium heat, stirring often, for 10 minutes.
8.Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute.
9.Add wine, stirring and scraping up brown bits from bottom of pan.
10.Bring to boil; boil for 2 minutes or until reduced by half.
11.Stir in tomatoes, stock, bay leaves and remaining salt and pepper.
12.Nestle shanks in mixture; bring to boil.
13.Cover and cook in 350 degree F (180 degree C) oven, basting every 30 minutes, for 1 1/2 hours.
14.Turn shanks and cook, uncovered and basting twice, for 30 minutes or until tender and sauce is thickened.
15.With tongs, transfer shanks to serving platter; cut off string and keep warm.
16.Place pan over medium-high heat; boil gently, stirring, for about 5 minutes or until desired thickness.
17.Discard bay leaves.
18.Pour over shanks.
Cilantro Roasted Salmon
Ingredients:
1 clove garlic
1 cup loosely packed cilantro leaves
5 tablespoons olive oil
juice of one lime
salt and freshly ground pepper to taste
2 pounds salmon fillet -- skin on
1 large ripe tomato -- seeded and chopped
Procedure:
Preheat oven to 400¡ F. Place the garlic, cilantro, 2 tablespoons of the
olive oil, the lime juice, salt, and pepper in a blender or a food processor.
Process until creamy.
Brush a baking pan or sheet with the remaining oil and
place the salmon in it.
Spread the cilantro mixture on the salmon, scatter the
tomato over it, and sprinkle with a little more salt and pepper.
Bake, uncovered,
until the salmon is done (peek in between the layers of flesh with a thin-bladed
knife), 12 to 15 minutes. Serve immediately.
Pork loin with a mustard and herb crust
Ingredients:
Pork loin(1)
dijon, or regular mustard
parsley, chopped
thyme, chopped
rosemary, chopped
garlic, minced
salt and pepper TT
Procedure
1. trim the fat from the pork loin then in a pan with olive oil, sear the pork loin
2. after youve seared the pork loin, remove it from the pan and mix the rest of the ingredients together(amount of herbs up to how much of the flavour you want on the pork loin) and coat the sides and top of the pork
3. put the pork in an oven at 350 for 30-40 minutes
4. remove from oven, and let rest for 5-10 minutes, then slice and serve.
This week we have some duck with bok choy and vegetable fried rice, Enjoy!
Ingredients
4 duck breasts
For the Sauce
3/4 cup hoisin sauce
1/4 cup plum sauce
Bok Choy
1 tablespoon peanut oil
8 heads bok choy, medium in size
4-5 green onions, sliced
1 garlic clove, crushed
1 teaspoon ginger, grated
1 1/2 tablespoons soy sauce
1 teaspoon turmeric
1 1/2 teaspoons sugar
1 1/2 tablespoons fresh coriander, Finley chopped
Vegetable Fried Rice
1 tablespoon olive oil
2 teaspoons sesame oil
1 1/2 cups cooked white rice (Leave for about 30 Min's to make sure most of the moisture has drained.)
4 green onions, sliced
1 large carrot, diced
2 celery ribs, diced
1 small red pepper, diced
80 g shiitake mushrooms, chopped
1/4 cup frozen corn
1/4 cup frozen peas
100 g baby spinach leaves, coarsely chopped
2-3 teaspoons soy sauce
1 teaspoon sugar
Procedure:
Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp. (there will be a lot of fat that drains from skin so keep pouring fat out from time to time.).
Pre-heat oven to 180c, place duck on wire rack in baking dish skin side up and bake for 20-25 Min's or until cooked as desired, let breast stand for 5 Min's before serving. I like to turn the grill on for the last few Min's of cooking to really crisp up the skin.
For The Sauce:.
Combine both sauces in a pan and heat until hot.
Bok Choy:.
Cut ends off bok choy and pull leaves apart.
Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 Min's until tender, add coriander stir and serve immediately.
Vegetable Fried Rice:.
Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 Min's.
Add soy sauce, peas, corn, spinach and sugar stir fry a couple Min's more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
Serve sliced duck breast with bok choy, fried rice and sauce.
penne pasta with a chipotle cream sauce and some deliciously marinated chicken, sounds sweet, lets get to it.
Ingredients
8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 ounce cotija cheese
4 cilantro sprigs
***Marinade***
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles
***Chipotle Cream Sauce***
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce
Procedure
The night before: Chop chicken into 1/2 inch pieces and marinate overnight.
Day of: Prepare Chipotle Cream Sauce and set aside.
In a hot saute pan with a little melted butter, add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
Marinade: Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
Chipotle Cream Sauce: In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.
Chocolate icecream
Ingredients
* 2 eggs, lightly beaten
* 1 cup sugar
* 6 oz unsweetened chocolate
* 4 cups table cream.
* 1 tbl pure vanilla extract
* 1 teaspoon of instant coffee
Procedure
1. Beat sugar into eggs.
2. Put the chocolate in a sauce pan with a small amount (half cup) of cream, vanilla extract, and instant coffee.
3. Melt the chocolate over low heat, mixing chocolate into cream. If the chocolate "clumps", then add more cream (and next time, start with more cream in the chocolate).
4. Add more cream and again stir until mixed.
5. Repeat adding cream, until you have added 3 cups.
6. Increase heat to medium high, and stir continuously until cream/chocolate starts to steam.
7. Stir in hot chocolate/milk mixture into eggs.
8. Stir in remaining cream.
9. Pour your freshly prepared mixture into a fairly wide bowl and put in your refrigerator to chill for between 1 and 2 hours. How long will depend upon whether you've actually heated up or cooked any of the ingredients when making the mixture
10. Remove from the refrigerator and put into your freezer for 30-40 minutes.
11. Take the bowl out and check the state of the mixture - it should have started freezing from the outside edges in but not be fully frozen in the centre of the bowl.
12. Place the bowl onto a work surface and beat the mixture well, breaking up any ice crystals and making it smooth again.
13. Put the bowl back into your freezer and wait another 30-40 minutes.
14. repeat steps 11 - 13
15. repeat steps 11 - 12
16.Put the bowl back into the freezer for the final time and check every 30 minutes or so until your ice cream is frozen and ready to eat.
Teriaky steak
Ingredients
* 1/2 cup wine
* 1/2 cup soy sauce
* 1/4 cup olive oil
* 1/4 cup brown sugar
* 1/4 cup grated fresh ginger root
* 2 cloves garlic, crushed
* 1 teaspoon ground black pepper
* 1 1/2 pounds beef flank steak
Procedure
1. In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
2. Preheat an outdoor grill for medium-high heat.
3. Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
tortellini pasta.
Ingredients:
250g pack fresh spinach and ricotta tortellini
1 tbsp olive oil
250g pack cherry tomatoes
2 x 20g packs parsley , leaves roughly chopped
3 tbsp finely grated parmesan
procedure:
1. Boil the pasta until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
2. When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.
Sweet lime chili pasta
1 pepper of your choice
1 handful of broccoli florets
1 onion
3 turkey sausages
lime juice
sweet chili sauce
2-4 handfuls of your choice of pasta
any other seasonings you want to use
Procedure
1. boil a pot of water and drop pasta into it, while waiting on water to boil, slice onion, peel and cut the pepper/
2.Cut sausages into small circles, and toss into a frying pan with the broccoli florets, sliced onion and pepper
3. cook the sausage fully, then add chili sauce(however much you want) and a few splashes of lime juice.
4. add pasta to frying pan and mix everything together
5. Serve and enjoy
Next we can move onto a dessert, so lets go with some a peanut butter cookie recipe.
Peanut Butter Cookies
1 egg
3/4 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped roasted peanuts
Procedure
1. In a mixing bowl with a hand-held electric mixer, beat egg; blend in brown sugar
2. Combine flour, soda, and salt in a separate bowl; add to egg mixture a little at a time, alternating additions with the oil
3. Stir in vanilla and peanuts
4. Drop by teaspoonfuls onto greased baking sheet
5. Bake peanut cookies at 375° till soft, bout 8 minutes
chicken breast wrapped in bacon.
Ingredients
Chicken breast
Bacon
Cheese(goat cheese, port salut, asiago work best, but as they are expensive, go for like monteray jack)
Grainy mustard
Cream 35%
Pear slices
Procedure:
1. cut a small cube from the cheese you selected
2. lift the skin of the chicken breast slightly, then push the pear slice and cheese cube into the opening, then wrap the bacon around the chicken, covering the area you placed the pear and cheese
3. put the chicken on a baking sheet and put into a preheated oven at 350 till its done(15 minutes probe it and check how far from being done it is and cook in 5 minute intervals probing at the end of each till its done which is 180 F)
4. in a pan put in grainy mustard, cream and salt and pepper to taste. (just like a tablespoon of the mustard, and enough cream to make it liquidy, heat it up and stir the mustard into the cream and when it starts to boil turn it off)
5. when chicken is done, pull from oven, put on a plate and pour the sauce overtop
6. eat and enjoy
EPT
![[image loading]](http://img296.imageshack.us/img296/6250/yumah8.jpg)
i need a new cam to effectively outdo him via video battlingggg
