April 11

98. Peanut Crusted Chicken Breast

this was really good. We all really liked it. Dave added some honey on top of his.

*1 TBSP olive oil
*3/4 cup roasted, unsalted peanuts
*3 slices white bread, torn into small pieces
*Salt and pepper
*2 large eggs
*4 boneless, skinless chicken breast
*1 1/2 lb asparagus, trimmed
*1 TBSP butter
*2 tsp lemon zest

Preheat oven 475
In a food processor, pulse peanuts and bread until coarsely ground
Transfer to a shallow bowl; whisk in oil, 1 1/2 tsp salt and 1/4 tsp pepper
In a large bowl lightly beat eggs, season with salt and pepper
Add chicken and turn to coat
Dredge chicken in peanut mixture to coat complete
Transfer to baking pan
Bake until crust is browned and chicken is just cooked through (10-15 minutes)
Meanwhile bring water to boil with generous amount of salt
Cook the asparagus for 4 minutes
Transfer to bowl and mix in butter, salt and zest
(I left out the butter. I did not think that it needed it.)

99. Brown-Sugar Sweet Potato Wedges

Now we all love sweet potatoes and this was really really good. It was a toss up which Sweet Potatoes were better. These were just super yummy and I cant wait to make them again.

*6 small sweet potatoes, scrubbed
*1 TBSP butter
*1/4 cup walnuts chopped
*1/4 cup, plus 2 TBSP brown sugar
*2 TBSP cider vinegar
*1/2 tsp salt
*1/4 tsp pepper
*1/4 tsp allspice

Heat gas grill to medium high
Pierce sweet potatoes with fork
Place in microwave and cook for 10 minutes, or until partially cooked , but still firm (Do not over cook them)
When they are cook enough to handle cut each lengthwise into quarters
Meanwhile in a small skillet melt butter over medium heat
Add walnuts, brown sugar, vinegar, salt, pepper and vinegar
Remove from heat
Brush cut side of the potatoes with sugar
Grill potatoes, cut side down for 5 minutes (Leave grill open)
Grill second side for 5 minutes
Turn potatoes skin down for 5 minutes, brush the potatoes with the sugar
transfer potatoes to a bowl and mix with the remaining sugar and walnuts

YUMMY!!!

100. Cheese Stuffed Flank Steak

100!! I cant believe I have made to 100. Its been fun but I still have so many more to do. This was really good. It was not a huge hit with the kids.

*2 TBSP grated Parmesan cheese
*1 TBSP parsley
*1 TBSP olive oil
*2 cloves garlic, chopped
**1/2 tsp salt
*1/2 tsp Italian seasoning
*1/4 tsp pepper
*1/4 tsp red pepper flakes
*1 (1 1/2 lb) flank steak
*1/2 lb sliced provolone cheese, sliced
*1 jar roasted red bell peppers

In a small bowl mix, parmesan cheese, parsley, olive oil, garlic, salt, Italian seasoning, pepper and red pepper flakes to form a paste
Lay steak flat, if its not a large steak you can cut it, not all the way through, and open like a book. (the steak we had was big enough to just roll.)
Rub steak with paste
Arrange provolone over surface, leaving 1 inch around the border
Top with Roasted peppers
Roll up steak to enclose filing
Tie steak with twine, I did not have twine, so I put tooth picks in to hold it close
Wrap steak in plastic wrap
Refrigerate for 2 hours or overnight
Heat oven to 425
Remove plastic wrap
Let Meat stand at room temp while oven is heating, but no more than 30 minutes
Place steak on broiler pan
Roast steak at 425 for 25 minutes
Turn on broiler
Broil steak for 15 minutes or until steak reaches 150
Remove twin and cut crosswise

So stay tuned for the next 100!!! (that sounds better than 265...right?)