On the menu were Italian Herb and Cheese Crusted Chicken Rolls, Risotto with Peas and Parmesan, Sugar Coated Pecans, Breadsticks, and Apple Dumplings. Yes, these girls are serious about good eats!!! ;)
I made the chicken. It was actually really easy. I was expecting it to take me a long time and started my prep long before I needed to. The recipe is listed below with brand names omitted...I don't feel a need to advertise ;) Also, I think I would add some fresh minced garlic next time I make it.
Italian Herb and Cheese Crusted Chicken Rolls
Recipe taken from Taste of Home
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese
1/2 teaspoon Italian Seasoning
8 thinly sliced boneless skinless chicken breast halves (about 2 pounds) - I pounded chicken out to thin, however, I don't believe it was absolutely necessary
2 tablespoons olive oil
2/3 cup Italian Bread Crumbs
*In a medium bowl combine tomatoes, cheese and Italian seasoning. Place 2 tablespoons tomato mixture in the center of each slice of chicken. Roll up chicken to enclose filling. Secure with a toothpick if necessary. Brush with oil, Coat chicken with crusting blend.
*Place chicken rolls, seam-side down, in a foil-lined shallow baking pan. Discard any remaining crusting blend. Bake at 375 for 30 minutes of until no longer pink.
Meili brought the Risotto...
1 large clove garlic, finely chopped
1 small onion, finely chopped
, to taste
1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons chopped parsley
1 cup frozen peas
*Heat a medium skillet over medium-high heat. Add olive oil, then garlic and onion and saute, stirring constantly, 2 to 3 minutes. Add rice and season with a . Cook another minute or so, then add wine and cook until wine is completely absorbed, 30 seconds. (I didn't use the wine, not because I'm opposed to cooking with wine, but because I didn't have any.) Add about 1 cup broth each time liquid becomes completely absorbed, stirring all the while. Use as much broth as is necessary to result in creamy, slightly chewy rice; this should take about 22 minutes. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley, and peas and stir to combine and to heat peas through.
Brooke brought breadsticks...of the Pillsbury kind. She reportedly had a bad episode with her biscuit attempt, however, the rest of us find it hard to believe they were that disastrous ;)
*Safely and very carefully open package of Pillsbury breadsticks by peeling paper until it pops and scares the living daylights out of you. Place dough 2.57849 inches apart on a thin, low-sided, non-stick, heat withstanding baking sheet... JK hehehe
And dear sweet Brittany sent her side dish to us even though she was unable to attend.
Sugar Coated Pecans
taken from Allrecipes.com
1 egg white 1 cup white sugar
1 tablespoon water 3/4 teaspoon salt
1 pound pecan halves 1/2 teaspoon ground cinnamon
*Preheat oven to 250 degrees. Grease one baking sheet.
*In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
*Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
*Bake at 250 degrees for 1 hour. Stir every 15 minutes.
Many thanks to Smash for the luscious dessert!
Taken from The Pioneer Woman
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda
*Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
*Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Until next time...enjoy and Bon Appetite!