Final Product
Stuffed Chicken rollups
- 2 chicken breasts (or 4 chicken cutlets)
- Goat cheese
- 1 jalapeño
- ½ shallot, minced
- 2 cloves of garlic, minced
- Salt and pepper
- Olive oil
- Long toothpicks or skewers
Pound out your chicken breasts to about ¼ – ½ inches. Cut each in half so that you have 4 pieces. In a food processor combine the goat cheese, jalapeno, shallot and garlic until it is blended together. Spread on the chicken and roll them up and stick the toothpick in and put on a baking sheet. Bake in a 425 degree oven for about 25-35 minutes.
Sautéed Sweet Corn salad
- 3 ears of fresh corn on the cob
- 2 tbs butter
- 2 tbs cotija cheese
- Handful of fresh bell peppers, chopped (I had an orange one on hand)
- 3 leaves of fresh basil
Cut the corn off the cobs. Melt the butter in a sauté pan. I added some garlic and shallots, but you don’t have to. Add in the corn and sauté for about 8-12 minutes, I like mine a little brown. Add in the bell peppers and cook until soft (3 minutes appx). Turn the heat off and mix in the cotija cheese and chopped basil.
Faux fried okra
- As much okra as you want
- Cornmeal
- Spices
- 1 egg
- ½ cup buttermilk
Cut the okra up in pieces the size you want. Whisk your egg together with the buttermilk. Soak in buttermilk mixture for about 5 minutes. While it’s soaking, add some spices to your cornmeal. I used a little bit of garlic salt, some cayenne pepper and paprika. Totally up to you. Toss the soaked okra in the cornmeal and place on a baking sheet. Bake in a 425 oven for about 15 minutes, flip and cook another 15. Check them at this point and make sure they are crispy. If they aren’t, don’t be a bozo and take them out—let them cook longer. I served my okra with a mixture of equal parts ketchup to sriracha. Also—my cornmeal was stale and this okra actually tasted like sh*t, but I know it will be good next time. Enjoy, and let me know if you have any questions!
