Bacon Wrapped Chicken Breasts with Jalapeno

We are trying to not eat red meat, but I still buy bacon! I love the flavor that it adds to chicken. Don't add salt because the bacon makes this salty enough.

Bacon Wrapped Chicken Breasts With Jalapeno

2 chicken breasts, cut in half lengthwise (I cut them to minimize the cooking time.)
four slices bacon
2 fresh jalapenos, cut in half lengthwise
Black pepper

Preheat oven to 300 degrees. Cut the stems off of the jalapenos and scoop out the seeds and ribs using a grapefruit spoon. Slice each half lengthwise into 3-4 strips.

Wrap each piece of chicken in a piece of bacon. Slip 3-4 strips of jalapeno under each piece of bacon. Lay in a shallow baking pan. Bake for 30-45 minutes until cooked thoroughly.

Woodstock Vermont Scones

I spent a year in Turkey a decade ago, and my roommate Kristen (who is a great cook) would make these scones. They are a great way to use up sour milk or little bits of dried fruit, nuts, and chocolate chips lingering in your pantry. I've adapted the recipe by halving it from the original because my non-gluten-eating husband cannot help me eat these. Beware, the recipe calls for A LOT of butter!

Woodstock Vermont Scones
4 cups flour
1 cup sugar
2 t. baking powder
1 t. salt (I omit this because I use salted butter.)

3 sticks butter, softened
1 cup raisins, chocolate chips, chopped nuts, chopped dried apricots, craisins, etc
1 egg
3/4 c milk, sour milk or buttermilk

Preheat oven to 350 degrees. Mix all ingredients (except fruit, chocolate and nuts) and knead 5 minutes. (I use the dough hook on my Kitchen Aid Mixer.) I usually divide the dough into two bowls and add different mix-ins to each.

Drop dough onto an ungreased baking sheet by generous tablespoonfuls. Bake 15-20 minutes until edges are slightly brown.

Turkish Style Stuffed Zucchini

At the farmer's market last Saturday, I looked longingly at the zucchini. I reminded myself that I never buy it in the summer because inevitably, a gardening friend is begging to give it away to anyone interested. Sure enough, yesterday Ryan brought home a box full of produce including seven zucchini. Here's a recipe that I found on the internet in 1997. The website doesn't appear to be in existence any more. My printout from the web says that the recipe is from "The Moosewood Cookbook", 1977. It is great as a side dish or as a vegetarian main course. I leave out the flour to make it gluten free, and the eggs are enough to hold the filling together.

Turkish Style Stuffed Zucchini

4 medium zucchini, halved lengthwise
3 T butter
3/4 c minced onion
3 cloves garlic, crushed
3 beaten eggs
1/2 c crumbled feta cheese
3/4 c grated swiss cheese
2 T freshly chopped parsley
1 T fresh chopped dill or 3/4 t dried dill
1 1/2 T flour
salt and pepper to taste
paprika to sprinkle on top

Preheat oven to 375 degrees. Scoop out the insides of the zucchini to leave a 1/2 inch rim. Chop the innards into little bits and cook in butter with onions, garlic, salt, and pepper until onions are soft. Combine with flour, cheeses, herbs and beaten eggs. Add additional salt and pepper if desired. Fill the zucchini cavities and dust the tops with paprika.

Bake for 30 minutes or until filling solidifies. Serve with a fresh tomato salad.

Dark Chocolate Dipped Macaroons

I always check the ingredients of macaroons when I see them packaged in stores. They always contain flour, and it frustrates me because I know that it must be a very small amount of flour because they aren't a doughy cookie. I came across this recipe in a magazine that doesn't contain flour. They are delicious, and Ryan approves, too. It calls for 8 oz bittersweet chocolate. I just used some chocolate chips. The chocolate was a little soft at room temperature but adding a little paraffin wax might help.

Dark Chocolate Dipped Macaroons

Makes 2 dozen

3 large egg whites
3 T sugar
1/2 t vanilla extract
1/4 t almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz bittersweet chocolate, melted

1. Heat oven to 325 deg. F. You'll need 2 baking sheets lined with nonstick foil. (Make sure it's nonstick or grease it liberally.)
2. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed.
3. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.
4. Dip bottoms and tiny bit up side of macaroons in melted chocolate. Place on same foil lined baking sheets. (Or place on waxed paper.) Let stand at room temperature until set.