CHICKEN BREASTS STUFFED WITH PROSCIUTTO, PARMESAN & SUN-DRIED TOMATOES

3 Tbls. Freshly grated Parmesan, preferably parmigiano reggiano
2 Tbls. Finely chopped prosciutto (about 1 medium slice; domestic is fine)
2 Tbls. Finely chopped, well-drained sun-dried tomatoes
1 tsp. Finely chopped fresh sage or 1/4 tsp. dried sage
1 Tbl.+1 tsp. Unsalted butter, softened
To taste Salt
To taste Freshly ground black pepper
2 Boneless chicken breast halves, skin on
1 Tbl. Oil
Heat the oven to 450°F.

In a small bowl, combine the Parmesan, prosciutto, sun-dried tomatoes, sage, and 1 tablespoon of the butter and mix until well blended. Taste and season with pepper and possibly more salt, though the prosciutto and cheese contribute salt. The mixture should be highly seasoned.

Gently slide your index finger under the skin to create a small pocket. Scoop up some of the filling and push it into the pocket, spreading it as evenly as possible. Do this in a few places until you've used half the filling and covered the top of the breast, but be careful not to completely detach the skin from the meat. Tidy up the skin by stretching it over the filling and the breast as evenly as possible. Repeat with the second breast. Chill in the freezer for about 5 minutes to let the filling firm up.
Remove the chicken from the freezer, and season both sides with salt and pepper. Heat a cast-iron or other heavy-based ovenproof skillet on the stove over medium-high heat. When the pan is hot, add the oil and the last 1 teaspoon of butter. When the butter stops foaming, add the chicken breasts, skin side down. Don't try to move them for at least 1 minute or the skin might tear. After 1 minute or so, you can move them around to be sure they're not sticking. Cook until the skin side is well browned, about 4 minutes.
Carefully slide a thin spatula under the chicken and flip it over, taking care not to rip the skin. Put the pan in the hot oven and continue cooking until the chicken is no longer pink inside, about 10 minutes or until a thermometer reads 165°F at the thickest part. Take the breasts from the oven, let them rest for 3 to 5 minutes tented with foil, and then serve immediately.
Nutrition information (per serving):
Calories (kcal): 430; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 11; Protein (g): 40; Monounsaturated Fat (g): 9; Carbohydrates (g): 2; Polyunsaturated Fat (g): 6; Sodium (mg): 1080; Cholesterol (mg): 125; Fiber (g): 0;
Quesions on classes: call Lydia Critchley 608-240-9773

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Chicken Breasta Suffed With Prosciutto, Parmesan & Sun-Dried Tomatos Yum

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LYDIA’S MOIST HEALTHY CORNMEAL MUFFINS

1 cup Yellow cornmeal
1 cup All-purpose flour
½ cup Granulated sugar
1 teaspoon Baking powder (I use Rumford-aluminum free)
1 teaspoon Baking soda
½ teaspoon Cinnamon or nutmeg (optional) increase or decrease amount as you prefer
¼ teaspoon Salt
2 Large eggs
1 ¼ cups Vanilla yogurt (I use Dannon vanilla regular – can use non-fat version)
¼ cup Oil (I used extra virgin olive oil)
½ cup Raisins or chopped dates-optional (I used raisins)
½ cup Chopped walnuts or pecans (optional)
Cinnamon-sugar Use for topping (optional) or nutmeg and granulated sugar

Yield: Approx. 14 muffins-depending on optional ingredients used and how much of each

Preheat oven to 375 and lightly grease or line 2” muffin tins (I sprayed paper liners and it worked great).

In a sifter or bowl, combine flour, sugar, baking powder, baking soda salt (and spices if using them). Add cornmeal and mix well.

Whisk together eggs, yogurt and oil, (raisins or dates and nuts if using them).

Add wet ingredients to dry, mixing only until combined and put into prepared muffin pans/liners – filling 2/3 to 3/4 full.

Bake in middle of oven for 20 minutes (convection oven took me 10 minutes to bake them). Use a tester or toothpick to be sure they are done, but do not over-bake. Let the muffins cool in the pans on a rack for 3 minutes and turn them out onto the rack, and let them cool completely before storing in an airtight container or freezing them.

They are moist, tasty, not grainy or crumbly and have a nice crunchy golden top when warm out of the oven. The cinnamon sugar or nutmeg and sugar topping gives a great “finish” to them.

Nutritional information per serving – 1 muffin: using non-fat yogurt and no “optional” ingredients
Calories 190; calories from fat 50, total fat 6g, saturated fat .5g, trans fat 0g; cholesterol 35mg; sodium 210mg; carbohydrates 30g; dietary fiber 1g; protein 4g; calcium 4% DV.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Lydia's Moist Healthy Cornmeal Muffins Yum

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JUICY MEAT LOAF

½ RECIPE RECIPE
3/4 lb. 1 1/2 lb. Ground beef (hamburger)
6 Tbl. 3/4 cup Oatmeal (uncooked)
1 2 Eggs, slightly beaten (can use a fork or whisk)
2 Tbl. 1/4 cup Chopped onion
1 tsp. 2 tsp. Salt
1/8 tsp. 1/4 tsp. Pepper (ground, black)
1/2 cup 1 cup *Tomato juice
Optional: 2 slices Bacon (raw, whole or cut into large pieces)
Optional: garnish Catsup or mustard
Cup cake liners
**Vegetable spray

Combine first 7 ingredients thoroughly and pack firmly into a loaf pan (class use cup cake pans).

If desired, squirt some catsup on the top for color.

If using bacon, place raw bacon on the top of the meatloaf for additional flavor and help in keeping it softer on the top (not as crusty).

Bake in a moderate ***oven (350°) for 1 hour (class time will be shorter due to smaller portions in the cupcake pans).

Let stand 5 minutes before serving.

* Tomato juice can be substituted with tomato soup, tomato sauce, or V-8 if desired.
** If the cupcake liners are sprayed before adding the meat, the meat won't stick as much.
*** For baking in a microwave, use a round casserole dish and place a smooth edged (top), oven safe, custard cup upside down in the center of the dish and form a circle of meat around the custard cup. After the meatloaf is done baking, do not remove the cup, as it will pull the excess fats up into the cup as it cools. After serving is finished, chill the dish with the custard cup still in the center, with the fats up in the cup. The fats will harden and be easily removed from the cup as a hard disk to be disposed of into your garbage. This method removes the fats from your serving dish and facilitates easy clean-up.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Juicy Meat Loaf Yum

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GOLDEN CORN PUDDING

2-3 servings 4 to 6 servings
1 Tbl. 2 Tbl. Butter
4 1/2 tsp. 3 Tbl. Flour
1/2 can (7 1/2 oz.) 1 can (14 3/4 oz.) Cream Style Golden Corn
2 Tbl. 1/4 cup Yellow cornmeal
1 2 Eggs, separated
1/2 pkg. (1 1/2 oz.) 1 pkg. (3 oz.) Cream cheese, softened
1/2 can (4 1/2 oz.) 1 can (8 3/4 oz.) Whole kernel corn, drained

Preheat oven to 350ºF.

In medium saucepan, melt butter. Add flour; stir until smooth. Blend in cream style corn and cornmeal. Bring to a boil, stirring constantly, over medium heat.

Place egg yolks in small bowl; stir in 1/2 cup hot corn mixture. Pour mixture back into saucepan. Add cream cheese and whole kernel corn.

Place egg whites in narrow bowl; beat until stiff peaks form. With rubber spatula, gently fold egg whites into corn mixture.

Pour into ungreased *1 1/2 quart (2-3 serving=3 cup) straight-sided baking dish. Bake 30 to 35 minutes or until lightly browned. (Time may vary due to reduced size of recipe.) Garnish if desired.

*1 1/2 qt. dish = 8 nor 9″ layer cake pan, 10-inch pie plate or 8 1/2 x 3 5/8 x 2 5/8″ loaf pan
**3 cup pan = small loaf pan

Prep time: 10 minutes
Bake time: 35 minutes
This can be assembled up to 3 hours ahead, if you keep it refrigerated. Remove it from the refrigerator about 30 minutes before baking.

Yield: 2 to 3 servings 4 to 6 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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GOLDEN CORN PUDDING Yum

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GLAZED SWEET POTATO MUFFINS

8-oz. can Sweet potatoes, drained, reserving 1/3 cup liquid
3 Tbl. Orange juice
1/4 cup Oil
1 Egg
1 tsp. Grated orange peel
1 1/2 cups All-purpose flour or unbleached flour
1/4 cup Sugar
1/4 cup Firmly packed brown sugar
1 1/2 tsp. Baking powder (I use Rumford brand)
1/4 tsp. Soda
1/4 tsp. Salt
2/3 cup Crisp rice cereal, crushed

GLAZE
1/2 cup Powdered sugar
1 tsp. Grated orange peel
2 tsp. Orange juice
1/2 tsp. Corn syrup (white or clear)

Heat oven to 350º F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In large bowl, combine sweet potatoes, reserved 1/3 cup sweet potato liquid, orange juice, oil, and egg; beat 1 minute at medium speed. Stir in orange peel. Lightly spoon flour into measuring cup; level off. Add flour, sugar, baking powder, soda, salt and crushed rice cereal to sweet potato mixture; stir just until dry particles are moistened. Fill prepared muffin cups 2/3 full. Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool 15 minutes.

In small bowl, combine glaze ingredients; stir until smooth. Spread over muffins.

Yield: 12 muffins

Nutrition information per serving:
Serving size: 1 muffin Percent U.S. RDA Per serving
Calories 190 Protein 4%
Protein 2g Vitamin A 40%
Carbohydrate 32g Vitamin C 10%
Fat 6g Thiamine 8%
Sodium 130mg Riboflavin 4%
Potassium 50mg Niacin 4%
Calcium 2%
Iron 4%
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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GLAZED SWEET POTATO MUFFINS Yum

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