Archive | March, 2023



3 T good quality olive oil

2 cloves garlic, minced

4 fresh sage leaves

2 boneless skinless chicken breasts, cleaned, trimmed and butterflied

2 oz. Fontina cheese, cut into batons ( ½” x ½” x 2 ½”)

2 slices high quality smoked ham, sliced thin

2 slices rustic bread, torn into bite size pieces

Juice of 1 lemon

1 t red wine vinegar

1 C baby arugula


Heat oven to 350 degrees. 

Tear bread into rustic croutons and set aside.

Heat an oven proof skillet over medium high heat. Add 2T olive oil and when sizzling, carefully add sage leaves. Fry until leaves are crisp. Add garlic and cook briefly until garlic is fragrant but not browned. Remove pan from heat and transfer sage leaves to a plate. 

Place chicken breasts on cutting board and cover with plastic film. Pound thin into a rough rectangular shape. Remove plastic and lightly season breasts with salt and pepper. Place 2 reserved sage leaves in the center of each breast. Top with sliced ham and fontina baton. Roll each breast into a tight bundle and secure with toothpicks. Season outside of rolls with salt and pepper.

Reheat skillet with oil and garlic over medium high heat. Place chicken roulades in pan and lightly brown on all sides.   Transfer pan to the oven and bake 3 minutes. Remove pan from oven and push roulades to one side of the pan. Add croutons to the empty side and toss them lightly to coat with pan juices. Return pan to oven and continue roasting chicken for 5-6 more minutes or until chicken is cooked through and croutons are nicely toasted.

Remove pan from oven and transfer chicken and croutons to separate plates.  Collect pan juices in a bowl. Add remaining 1T olive oil, lemon juice, and red wine vinegar and mix well. Add arugula and croutons and toss gently.

Remove toothpicks from chicken and serve alongside the arugula bread salad.

Serves 2  



½ slice sandwich bread torn into pieces

2 T milk

1 # ground turkey meat

4 T minced onion

1 clove garlic, minced

1 egg

10 large brine-cured black olives, pitted and sliced

1 t ground cumin

1 t ground chili powder

1 t ea. salt and pepper

1 C jack or cheddar cheese, shredded

1 ½ C fresh tomato salsa (store bought or homemade)

2 corn tortillas (8 inch size)

Romaine or iceberg lettuce


Sour cream

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and lightly coat with pan spray. Set aside.

Combine torn bread and milk in a mixing bowl.  Once the bread has softened, mix together to form a loose paste. Add ground turkey, onion, garlic, egg, sliced olives, cumin, chili powder, salt and pepper. Mix gently until well combined. 

Add ½ cup of the shredded cheese and ½ C of the salsa.  Blend together and shape into 5” round mound. Place on the prepared sheet pan. Spread ½ C of the remaining salsa over the top of the meat.

Slice the corn tortillas into thin ribbons and scatter them evenly over the salsa pressing lightly.  Top with the remaining ½ C of shredded cheese.

Bake in the preheated oven for 40 minutes or until the loaf is cooked through and tortilla shreds are nicely browned and crispy on top.  Remove from the oven and cool slightly before cutting into wedges to serve.

To serve: place a pile of shredded lettuce on a plate and top with meatloaf.  Top with a spoonful of the remaining salsa, avocado and sour cream.

Serves 2 with leftovers