We certainly had a couple of cooler days this past week. Definitely a sign of things to come. I see that some of the potato fields are looking ready to dig. I do not miss the picking. It was an experience that I’m glad I had, and I’m glad I don’t have to do it anymore.
I thought this week we would do a couple cool weather dishes. I hope we have many warm days left, but you and I both know that cooler/cold weather is coming. Few things are more comforting than to come in out of the cold to a fragrant warm kitchen, smelling of roast, meatloaf, home baked bread … you know what I mean. Now I’m hungry.
Enjoy the weather, and check your patch of blackberries.
4 skinless, boneless chicken breasts
4 oz Monterey Jack cheese sliced into 1 /4 inch slices
1/ 2 pkg of taco seasoning mix
1 cup of flour
1/ 2 cup of corn meal
1 egg
1 cup milk
jalapeno pepper rings
salt to taste
ground black pepper to taste
Crushed red pepper
Directions: Mix taco mix, flour, corn meal in a pie plate, set aside. Beat egg and milk until well blended in a medium sized bowl. Set aside. Pound breasts between two pieces of plastic wrap. (I usually slice mine into thin fillets — usually you can get two from an average chicken breast, large ones may give you three.) It should be about 1/4 inch thick.
Sprinkle with salt, pepper, lay a slice of cheese, top with a ring of jalapeno pepper, sprinkle with a little crushed red pepper. Roll the breast from the bottom, and set it down with the overlap down. Dip into milk and egg mixture, roll in taco mix, lay, seam-side down, into greased 9-inch by 13-inch baking dish. Bake at 350 for about 30 to 40 minutes.
1 /2 cup flour
1 /2 tsp garlic powder
1 /2 tsp onion powder
1 Tbls chicken bouillon
Salt and pepper to taste
1- 2 lb pork roast
Directions: Preheat oven to 350 degrees. Combine the first five ingredients in a Ziplock bag, zip the top and mix well. Put roast into bag and roll roast around in the flour mixture until well coated. Remove roast from bag, put into roasting pan and bake at 350 degrees with lid off until browned — approximately 10-15 minutes, cover and bake for approximately 2 hours total time.
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
