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.

Ingredients:

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.

MY VERSION ~

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!

Community Gardens in Northern Nevada

Just happened to glance at today’s Reno Gazzette-Journal before heading out the door for work and saw the Living Section had lots of gardening articles, so I brought it with me. I guess this week will be GARDENING BLOG WEEK! LOL! 🙂

Susan Skorupa wrote an article about Community Gardens Sprout in Nevada ~ Teglia’s Paradise Park in NE Reno, Carson City, and in Virginia City. Places where people, with no garden space of their own, can plant in plots for their own food and to help charity food programs.

I’ve rewritten part of the article to get all the information in a nut shell:

Teglia’s Paradise Park Community Garden
Contact Debora Hartshorn, administrator, at 775-356-3176 for additional information

The Community Garden provides garden plots for $5/plot this season for residents to plant their own vegetables, herbs, flowers and fruits. Residents must turn the soil, plant and water their own individual plots. Water, hoses, a wheelbarrow and other tools are available in the garden for everyone’s use.

The garden holds 44 individual 5’x10′ plots and several large community plots. In the large community garden beds, seeds are donated and people help with the upkeep of the garden. All food from those plots goes back into the community. They ask that individual garden plots donate a portion of their produce to a select charity.

There are a few large raised beds that are fully accessible to those with disabilities to sit in wheelchairs or chairs and garden. Resident involvement is important and a Garden Club is available to get to know your fellow gardeners. You can learn great gardening tips and develop your gardening skills.

The fenced-in garden area consists of tilled and composted beds, paved pathways, shade from a grape arbor, bulletin board and a drinking fountain. There is an 800 pound mosaic Scarecrow built by a local artist and sculptor, Victoria Sweedler.

There is an area outside of the garden for composting where leaves from city properties is brought in and mulch comes from the urban forester’s office. Western Nevada Supply donated a drip irrigation system for the large community plots.

Carson City’s Community Garden
Carson City Community Garden Information: 775-887-2252

Carson City’s Community Garden Plot is on city land near the Lone Mountain Cemetery and consists of about 24 4’x16’ plots. It began as a partnership between the Cooperative Extension Office and the Carson City Parks and Recreation Department; it now includes the Carson City Senior Center.

Initially the garden was open to Senior Citizens only, but is now open to all residents. Gardeners pay $10/year, there maybe a partial fee waiver for those who can’t pay.

The city provides water, hoses, tools, some seeds and fertilizer. Insecticide use is discouraged. There is no produce donation required, but last year more than 400 pounds of food went to different local programs.

Virginia City’s Community Garden

Virginia City has a small garden that benefits the Community Chest’s food closet and the before- and after-school food program. There are a few raised garden boxes that were the result of a project by the Global Youth Service Day ~ they sit behind the offices of the Community Chest, a family youth development program.

I have my fingers crossed with my garden…I go out every day after work to talk to my seeds while watering. It’s only been five days since I planted, but I’ve been nose to dirt looking for seedlings! ROFL! Since there is only two of us, I will be donating my extra veggies that I don’t plan on canning to my neighbors and the church next door.