Friday’s quick ideas for the week end # 2

This week end seems will be a little relaxing, lucky me! Just a couple of friends came to visit us to drink something and chat. So I started to search for any inspiration in my fridge, as usually. I don’t know about you, but I open the fridge and the most of the times I had a good inspiration. But, this time I didn’t waste money and save at the same time. You know, we are living kind a turning point, where the future can be uncertain, and we didn’t know how difficult can be the future ahead. Is a challenge, at least for me, cooked something and no run to the grocery if I had a missing ingredient. That invariably is not just the missing ingredient, are one ore more things that I didn’t really need. So I focused only in available ingredients in my fridge and pantry. And only not in the main ingredient as I usually do I had three rounds red peppers, onion, garlic, almonds, olive oil, fresh rosemary and chives from my garden and potatoes So, I resolve make a sort of Tapas and boiled tinny potatoes season with olive oil salt and fresh chives.

Roasted red round pepper with roasted almonds You have two ways to roasted peppers. One is: pour the peepers directly over the flame and turn it until skin blisters and turns black, and the inside turns tender. Peel away skins and remove the seeds and the membranes. Or Preheat the oven to 500 degrees F Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. With this step, the steam makes the pepper turn tender. The skins should peel away off of the peppers easily when cooled. It's even quicker if you use the grill. Cut in dices, lightly sauté in olive oil and 2 garlic glove minced, add a honey tablespoon, and mix. Pour red or orange pepper flakes, if desired. At last add roasted almond flakes and fresh rosemary leaves. Refrigerate for at least 1 hour before serving. Serve roasted peppers with warm bread or in antipasto.

Easy blender chicken roll

I woke up this morning feeling a little strange. I wasn’t sure that it was because it was Monday, or whether it was because I had been messing around with these hot last summer mornings that don’t give a rest. Don’t get me wrong .I love summer, warm days, beach, outdoor meal etc, But for otherwise when the heat became unbearable, like today, almost anything annoys me; I feel tired and have no appetite. But .it looks that this doesn’t affect my beloved husband. He is always hungry, specially now, once he started to go to the gym. So I start to think weariness,” What can I do for dinner tonight? “I thought in something quick n’ easy to do, effortlessly, and healthy, but what? It seems like a lot, isn’t it? I always had in my freezer chicken breast, for non inspiration days which I use in many ways like chicken salad, filled pies, sandwiches and etc. As I felt tired, but really inspired, I resolve to do something that I can use blender and food processors machines and my chicken breast in a magical touch has became in this wonderful and tasty recipe

Ingredients

• 1 large chopped onion • 2 garlic cloves • 2 Tbsp parsley • ½ tsp freshly ground pepper • 2 tsp Worscestershire sauce • 1 tsp Herbes de Provence • 500g Chicken breast, boneless and skinless • 25g grated parmesan • 1 cup fresh bread crumbs I used Panko • 2 large eggs, beaten

Filling

½ onion finelly chopped 2 garlic cloves minced 1 Tbsp unsalted butter 300 g fresh or frozen broccoli 2 Tbsp cream cheese Salt and pepper to taste

Method

Preheat oven to 350 degrees F. In a large heavy skillet cook the onion, and, garlic, in butter, over medium heat, until onions became transparent, add the broccoli stirring, for about 5 minutes. Cover the skillet and stir occasionally until the broccoli are tender, about 5 more minutes. Remove the saucepan from the heat and still cold With a hand blender pulse until obtain a smooth pure, add the cream cheese. Stir in salt and pepper,

For the chicken roll

In a food processor pour the chicken breast (raw) cute in small pieces, onion, parsley and garlic. Pulse until obtain a paste. Remove to a bowl. Pour Worcestershire sauce, Herbes de Provence, grated parmesan, salt and pepper and eggs batten. Mix well. On foil or waxed paper grease olive oil, sprinkle with bread crumbs or Panko Pour over this the chicken mixture. With your hands grease with oil spread carefully, until obtain a rectangle Spread over the broccoli pure. Starting from small end, carefully roll up meat, using foil to lift; seal edges and ends. Place roll, seam side down, in 13 x 9 x 2 inch baking pan. Bake at 350 degrees for about 30- 35 minutes Pull out from the oven and carefully open, Back to the oven until golden.