New Recipe to try ~ Stuffed chicken rolls with mushrooms and onions

Ok…originally it was Stuffed VEAL, but I don’t eat veal so I switched to chicken. Pork would be great too! 🙂

The Sunday’s issue of the Reno Gazette Journal has an insert on What’s For Dinner Tonight? Last Sunday, March 4th, had a yummy looking recipe for Stuffed Veal Rolls with mushrooms and onions. But as I said above, I don’t eat veal so changed it to chicken and next time I’ll try pork chops.

First I’ll give the original recipe and then my substitutions.


4 thin veal cutlets, about 2 ounces each
1 slice of bread, diced small
2 TBSP freshly grated Parmesan
2 TBSP chopped fresh herbs, such as chives, basil or oregano (optional)
1 tsp coarsely ground Italian seasoning
1/2 TBSP butter
1/2 Cup chopped red onion
1 Cup sliced mushrooms
1/2 TBSP olive oil

Place veal between sheets of waxed paper and pound to 1/8-inch thickness. Mix crumbled bread, Parmesan and herbs in a medium bowl. Sprinkle mixture on each cutlet, then roll and secure with toothpicks. Sprinkle with italian seasoning. Melt butter in a skillet over medium-high heat. Add onion and mushrooms; cook 2 to 3 minutes, stirring occasionally. Move vegetables to the sides. Pour oil in skillet and let heat for about 30 seconds, cook veal rolls, turning often, about 12 minutes or until all sides are evenly browned and rolls register 145 degrees on a meat thermometer. Serves 4.


I used 2 boneless skinless chicken breasts…cut filet style then SMASH SMASH SMASH with a hammer. 🙂 Boy that really feels good.
1 slice of whole wheat bread, crumbled
1/4-1/3 Cup shredded Italian cheese mix (had in frig so used it)
1 tsp EACH of dried oregano, thyme, and Italian flat-leaf parsley (dried from my garden)
1/2 Cup red onion and 1/2 Cup yellow onion
1-1/2 Cup of sliced mushrooms
1/4 Cup plain panko crumbs, plus some for sprinkling over the chicken rolls as they go into the skillet.

I smashed the chicken pieces and then peppered them. In a small bowl I mixed the whole wheat bread, dried herbs, cheese and 1/4 cup panko crumbs…then placed on chicken and rolled, secured.

The rest is the same…only I used 1 TBSP of butter with the veggies as I used more and 1 TBSP olive oil. I cooked the veggies a little longer as I like them caramelized. 🙂 The chicken didn’t take long to cook.

This comes together really fast! Enjoy with a salad or whatever else floats your boat!

Barefoot Contessa Mushroom Lasagna & HDMI Woe’s

Tried a new recipe last night…and then wanted to push my husband down the stairs.  🙂

First the recipe!  ROFL! 

Portobello Mushroom Lasagna by Barefoot Contessa, 2006

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

So ~ just to let you know…I don’t follow recipes very well. I read through them and then tweak ’em like crazy. Below is what I did differently and I’ll let you know if it was a good choice or not!

Noodles same ~ LOL!

But for the mushrooms I bought a package of big steak mushrooms, portabellini, shiitake, and baby browns…and closer to 2 pounds. To the mushrooms I added one yellow onion from the Peri & Son’s farm in Yerington, NV, garlic and a whole large bag of spinach. Threw in a sprinkle of kosher salt, fresh ground pepper, the following dried herbs: parsley, basil, thyme, and one other that TOTALLY escapes me at the moment.

The sauce…holy cow that makes a lot of sauce. I did the unsalted butter but instead of whole milk did the 1% milk. I think that was a mistake. Took me over 20 minutes for that puppy to thicken! And I added shredded Parmesan to it! Oy vey! I would seriously say to cut the sauce recipe in half if you are cooking for two people. I did NOT add 1 TBSP of salt ~ who in their right mind adds that much salt to a recipe???!!! With the Parmesan cheese I did not add any salt at all. Just fresh ground pepper and no nutmeg either.

I used my oval deep dish Pyrex casserole ~ I collect old Pyrex and glasbake (another post someday)…so I used it instead ~ makes four layers! 😀 I also only used 1/3 of the sauce. And added low-fat mozzarella cheese in-between the layers and topped it with the Parmesan.

Very tasty! Served it with a salad and warmed french bread. Husband had two helpings.

On to the HDMI WOE’S:


How can a man be so inept with electronics? How come I’m the one who has to read through the freaking instruction books that came with the TV, DIRECT TV and HOME THEATER SYSTEM?! Why was he so cheap when we bought the TV to not buy the HDMI cables?! And I kick myself for “giving in” and listening to him.

So…a week or so ago he starts to complain cuz he can’t listen to XM’s Boneyard in surround sound…it just comes out of the internal TV speakers. Mind you we had Direct TV hooked up in January! And now he’s complaining. And he wants ME to fix it now. ME. Not him. But ME.

After googling for directions on how to connect the TV and Direct TV into the HTS ~ printing off as many directions as possible. Reading through said directions…picking out the TOP THREE easiest, most straight-forward directions…highlighting and scribbling notes and referring to ALL THREE MANUALS. I think I can hook everything up. NEEDS: 2 HDMI Cables, 1 Digital Optical Audio Cable and 1 Red/White Cable.

Digital Audio Direct TV OUT to HTS IN
Red/White to somewhere! LOL! Auxiliary I think.

Tonight is THE night! I bought all the cables and will unplug what is there now and with GOD on my side I WILL HAVE THAT DAMN THING UP AND RUNNING!

Where’s my Guinness?!


I DID IT!  That one guy’s directions were perfectly clear and worked like a charm.  Gonna have to find that post again and give him a HUGE THANK YOU!  🙂