How To make Pistachio Stuffed Mushrooms
20 md Mushrooms
3 tb Onions, minced
Butter or margarine 1/3 c Fine dried breadcrumbs
1/4 c Chopped pistachios
2 tb Chopped parsley
1/4 ts Dried marjoram
1/4 ts Salt
Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5
minutes or until browned and heated through. Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias
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Chicken Roulade Recipe | Cheese, Mushroom & Spinach Stuffing
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Looking for a quick and easy, healthy chicken recipe?
Try the chicken roulade recipe. This chicken roulade MasterChef Italian recipe is easy to make and requires very few ingredients. The stuffed chicken roulade has a stuffing which adds to its taste and flavour.
Chicken Roulade is the perfect classic Italian chicken dish. It is made of chicken breast pieces. The chicken roulade stuffing comprises of cheese, spinach, and mushrooms. The finely chopped stuffing is rolled into the flattened chicken breast for even distribution. The roulade recipe is served with a coarse tomato sauce made with cherry tomatoes, basil, garlic, and tobacco sauce and it is garnished with basil leaves. It is a very healthy dish made with just a dash of oil which is used to sauté the garlic for the sauce.
Chicken roulade with spinach also makes an ideal snack for cocktail parties. The tomato sauce can be served as a dip for the roulade. Chicken Roulade is popular as a part of a multi-course meal for lunch or dinner. It is light and easy to digest.
The stuffed chicken roulade can be prepared in under an hour and tastes very good. The best part is that it doesn’t require any culinary expertise. Even someone who is not very familiar with cooking is able to make a tasty Chicken Roulade. Roulade is a great choice for novices in the kitchen. You can't go wrong with preparing this dish.
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Stuffed Chicken Leg with Marsala Sauce | Gordon Ramsay's The F Word Season 2
The chicken is stuffed with sausage meat, pistachios, thyme and parsley and then all wrapped and poached in streaky bacon. The key to this dish is to get the bacon brilliantly crispy.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network