Chicken roulades - I think

I made this out of stuff that looked good at the weekend farmers market but neded to be eaten by Tuesday evening.

- 2 boneless skinless chicken breasts
- parm. Cheese
- 4 slices of slami
- sundries tomatoes in oil
- at least 6 asparagus spears
- 2 cubes each frozen garlic and frozen basil z(get these at trader joes or use freshbi you have it)
- 1 excellent tomato
- about 2/3 cup wine (red oe white) I used red because I had a bottle open.
- about 2/3 cup of peas ( this was past of the farmers MIT haul - and the were very good freshly popped from the pose. But I might whip them if the were nor fresh).
- rice if you want it as a side
- more asparagus spears if you want them as a side.

Preheat ovn to 450

Pound the chicken and about 1/4 inch thick (wax paper over it and mash worth a rolling pin).
The goal is to get a snap you can roll like a burrito. Skin side up works best. If the sun dried tomatoes are not in small pieces! Dice them. Spread over the chicken (skin side down) add a tsp of the oil the are in to each breast if the to a toes are in oil. Slice the park. Thinly and place the slices on the chcken over the tomatoes. Put two salami slices side by Sid on each piece mush the garlic and basil and spread over each piece. Place three asparagus spears across each piece - across the salami. Roll each piece around the asparagus like a big sushi roll. Re roll and retuck as necessary to get fairly tight littl zelin shapes. Tie them with string or oven proof rubber bands. Salt and pepper the pieces.

Heat a skillet over medium high heat and heat about 2 T olive oil in it. Add the chicken hen the oil is just smoking and let it sit for about three
minutes on the fiirst side. The turn over, and repeat for each side. Each side should be browned.

Add about 2/3 C wine to the pan. I used red but white might have been better. Cover the pan and put in in the oven for 10 min.

Remove pan, (careful it and the lid are HOT!!!) place on stove top. Remove chicken to a dish and tent with foil. Put pan with juices and bubbling wine over medium low heat and add the diced tomato and the peas. Cover and simmer for about 7 minutes.

After a few minutes, remove the ties or bands from the chicken and cut the pieces across the direction they are rolled to make spiraled slices.

Plate these (I also cooked rice so I plated over white rice) and top with the pan sauce.

I also served this with more asparagus spears stemmed in the top of the cooker.

Potato salad

DILLED SPRING POTATO SALAD  
2 pounds new white potatoes
2 tablespoons apple cider vinegar
salt and pepper to taste
1/2 cup thinly sliced celery
2 tablespoons fresh chopped dill
1/2 cup sliced green onions
1 tablespoon Dijon mustard
1 cup sour cream
1 cup mayonnaise, as needed
First, cook the potatoes in a large pan of lightly boiling, salted water until they can be pierced with a thin paring knife (they will continue cooking as they cool in their jackets). Drain well, return to the pan and let cool to room temperature.
Second, peel the cooled potatoes and slice 1/4 inch thick into a glass or stainless mixing bowl. Sprinkle with the cider vinegar and season with salt and pepper, then refrigerate for at least 2 hours or overnight.

Third, toss the potatoes with the celery, dill, green onions and mustard. Fold in the sour cream and then add in enough of the mayonnaise to bind the salad together.

Note:

The potatoes may absorb some of the moisture if you prepare the salad ahead of time. You may want to add a little extra mayonnaise as needed just before serving.

Submitted by: kph

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This is from cooks.com here:
http://www.cooks.com/rec/view/0,1638,134182-250197,00.html

I didn't use any sour cream or mayo. I mixed in about a cup. Greek yogurt to provide some unifying goop at the end. I also used a few teaspoons of dill from a squeeze tube.

Easy bean salad

this is quick and easy It was perfect when I needed a side dish for a picnic. I made it with no parsley, basil (frozen cubes from trade joes), and some red ne vinegar in a addition to cider vinegar.

http://simplyrecipes.com/recipes/three_bean_salad/


Three Bean Salad Recipe
Prep time: 10 minutes
INGREDIENTS
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
METHOD
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Yield: Serves 4 to 8.

Delicious easy broiled salmon fillets

this is a really easy and really good dish that Lindsay came up with - it takes Trader Joe's gyoza sauce.

start with two skinless salmon fillets and preheat the oven by turning the boiler on
brush the salmon fillets with olive oil and sprinkle them with salt and pepper next brush the salmon fillets with gyoza sauce from Trader Joe's

put the salmon fillets on a cookie sheet under the broiler flame about two or 3 inches away sometimes you need to move the fillets lower after a few minutes of boiling the Fairfax. Also it makes for easier cleanup if you put the fillets on top of the some foil. After about 8 or 9 min. check to see if the fillets are cooked through in the middle if they're not move them lower give them another two or 3 min. That's it. We've made this about six or seven times and it's super super easy and delicious every time

Salad dressing

Here's how I make salad dressing:

first start with a 3 to 1 ratio of oil and vinegar three parts oil one part vinegar

add something sweet in the same amount as the vinegar also add about the same amount of mayo and the little bit of mustard and some seasonings

put all the stuff in a jar screw the top of the jar and give it a good shake

some good combinations are olive oil and balsamic vinegar
Champagne vinegar and olive oil and poppy seeds