Stuffed Chicken and Summer Vegetables

Thursday is Farmer's Market in Charlevoix. Went down when they opened at 9:00 and bought some beautiful flowers, chicken breasts from Cook Family Farm, (Gaylord) which is raised without antibiotics, stimulants and fed only natural grass.

I had some black and green pole beans and some baby yellow and green zucchinis from the Boyne City Market last weekend. Decided for a real fresh approach to dinner tonight - by myself, (getting the cat back home).

Stuffed Chicken Breast
1 whole boneless and skinless CB
12 Basil Leaves
1/4 C each grated Parmesan and Mozzarella cheese
2 lg slices of prosciutto
1 T whole grain mustard

Split the breast and cut a pocket in each half
Spread 1/2 of the mustard on slice of prosciutto
Layer on 1/2 of the basil leaves
Spread 1/8 cup ea. of the cheeses on top

Roll up jellyroll-stylend insert into the cut in each chicken breast

Tie. Saute in butter until browned then place in a 350 degree oven until cooked through.

I am serving with the beans and baby zucchini, fresh sliced tomatoes and cantaloupe wrapped in my remaining prosciutto.

Dessert is a nice slice of blueberry pies, fresh baked and from the farmer's market, topped with Vanilla Bean ice cream.

Bon Appetit!

Coconut Macaroons

We love coconut macaroons, but they are always so expensive when you by them at the bakery, especially the gourmet type.

I wanted to make some macaroons from a whole coconut that I bought at Whole Foods and brought up north. I was going to grate it so that I could say I really made these from scratch. I started to grate it but it just was NOT going to work.

Off to Olseon's for coconut, (shredded and sweetened), and sweetened and condensed milk, which I needed to make the cookies anyway. I also picked up some bittersweet chocolate chips.

Fast Facts
Created in Glasgow, Scotland
Soft, sweet cookie
Sometimes dipped in chocolate
Variations: Dried fruit, chocolate chips or nuts

Here is the recipe, easy and tasty.

Preheat oven to 325 degrees.

Ingredients:

2/3 Cup of sweetened and condensed milk

1 1/2 t of vanilla extract

1 large egg white

1/8 t of salt

3 1/2 cups of shredded coconut

Mix the first four ingredients then fold in the coconut until thoroughly mixed.

Place 1 large T of the mix on a baking sheet, sprayed with non-stick spray or lined with parchment paper.

Bake for 20-25 minutes, or until slightly browned then remove from oven. Then place cookies on a rack to rack to cool completely.

You can also add some chocolate chips to the mix, we did to half the batch, for chocolate, coconut macaroons, delish! Nuts, dried cherries or other goodies in any combination would make them great too.

Bon Appetit!

Cooking up North!

Did some cooking up north, I try to make meals for the week, made cinnamon rolls from scratch, recipe to follow later, a great slow cooker meal, and a tuna salad.

Crock Pot Chicken
Layer in your crock pot in the following order:
1/2 head of wedged or sliced cabbage
1 medium onion in rings
8 oz. sliced mushrooms
1 carrot, sliced in rounds
1 1/2 lbs chicken, skin removed, (use your favorite but ALWAYS remove skins)
2 C of favorite spaghetti sauce, (1 jar)
Cover and turn on cooker to desired cook time, enjoy.

I really like using the crock pot up north, do something in the morning and dinner is ready when you get back from a busy day. I should do this here too, but I gave mine to my daughter.

Also made a great tuna salad, I then stuffed a tomato and placed on a bed of lettuce.

Tuna with a Twist:
2 cans tuna, packed in water, drained
1 can white beans, drained and rinsed
1/4 c chopped parsley
3 T olive oil
2 T apple cider vinegar
Thyme
S & P

Gently combine all ingredients, chill for several hours. Was great in the fresh tomato on the lettuce bed.

Bon Appetit!