Bacon/Fontina/Spinach Stuffed Chicken

This dish is very tasty, and not that difficult to make. I made this recipe up by using ideas from one of my sisters recipes she gave me a couple years back. Here is a link to her cooking blog. http://80percent-sally.blogspot.com/

You will need 3 large boneless skinless chicken breast. I pounded them out and trimmed them up into a nice square shape. I then seasoned with Salt, Pepper, Garlic and Onion powder on the side I will be stuffing.

Next I spread a layer of Chive and Onion cream cheese onto the chicken. I then add a slice of Fontina cheese, cover with a slice of bacon I cooked earlier, then top with baby uncooked baby spinach leaves. I would prefer to use a stronger cheese like Blue Cheese or Goat but went with Fontina this go round. Carefully roll the chicken up nice and tight. I use 3 toothpicks to ensure the chicken stays wrapped.

I then put the 3 chicken rolls onto a olive oil greased Pyrex dish. I sprinkle a bit of Tony Chacere's on top followed by a bit of Extra Virgin Olive Oil.

Cover with aluminum foil and bake at 375F for about 45 min. Remove from oven and let sit for about 5 min uncovered. Place the chicken on a cutting board and with a sharp knife, cut into medallions. Serve and Enjoy.

Airplane Food

Just completed a trip from Farmington, NM to Baku, Azerbaijan. I managed to use 2 of my upgrade certificates for a Business class seat all the way there. With a bigger more comfy seat, also comes slightly better food. Seeing that this is a Travel and Food blog, I felt it would be fun to make a post with mostly just pics of the food. I have attached the menus as well for reference. Enjoy!
Planes flown- CRJ regional jet, 747-400, A340-300

The Best Caesar Salad

I absolutely love a good Caesar salad. In all my travels, I tend to try it in every restaurant I go to looking for the best. I think I may have come close to mastering it. This recipe was given to my mom at the JW Marriott in Bangkok, Thailand by their chef. Of course, I don't use the proper measurements but it is very close.

The Dressing

In a food processor add 4 garlic pods, a couple Tbsp of Capers, 4 anchovies, and a hand full of fresh parsley. Pulse on high until very fine. Next I add about 1 small package of Mayo, 1 piece of cooked smoke bacon, a little black pepper, juice of 1 lemon, and then about 1 cup aged Parmesan. Blend all ingredients in the same food processor until very creamy. Removed and leave in refrigerator until ready to eat your dinner.

Parmesan Bowl

This next step is only for those that love a beautiful presentation with their foods. I call it my Parmesan bowl. Below is a short video of how to prepare it. Be sure to watch in 1080p HD so you can see my nose hairs.





Using fresh Romaine, give it a rinse with cold water. If you have a salad spinner, use it to remove the moisture from the lettuce prior to putting together your salad. I just shake it dry as I am to cheap to buy an 8$ spinner.

In a large salad bowl, add your Romaine, some dressing, fresh grated Parmesan, Croutons, and fresh cracked pepper. Mix evenly. Spoon out a good helping into each Parmesan bowl. The next step is optional, but I like to add some blackened chicken on top. Shrimp or even Salmon are great on top a Caesar. Enjoy and thank me later.

Green Chili Beef Jerky

Do you like beef jerky, but don't like paying what seems like 10-20$ a bag at the store? My friends and family usually rave about my jerky, so I thought I would post it up here for you all to try.

I don't measure anything in the kitchen so the measurements are estimates.

I got 10lb beef from the store. I just get the cheapest cut of meat they have. Rump roast, Round, Chuck, anything like that, then have the butcher cut it as thin as he can with their meat saw.

My marinade

4 cups hot water
3tbsp Salt
1tbsp Pepper
2tbsp Garlic Powder
2tbsp Onion Powder
1tbsp Cayenne
1tbsp Smoked Paprika
2tbsp Brown Sugar
2-3tbsp liquid smoke
2-3tbsp Worcheschire
2-3tbsp Soy Sauce

I let the meat marinade for about 12 hours, then I drain the marinade out and try to get any excess moisture out of the meat by pressing down on them.

The Green Chili Marinade

I use fresh roasted green chilis because I live in New Mexico and that's how we roll. I suppose you could use canned for you Yanks but it will not be as good. Anyways, with the fresh I take the skin off about 30 green chilis. and then put in the food processor. I then stir in about 3tbsp Salt. I then add about 1 cup warm water. I let the beef sit in this mixture for about 2-8 hours. Depends on when you are ready to dehydrate.

I have a dehydrator I bought online a few years ago that I use. Think I paid like 80-120$. I place all the meat on the trays.

I set the temp at about 160F and leave it on that for the first 3 hours. I rotate the trays from bottom to top every hour. After about 3 hours I turn the heat down to about 140F and continue dehydrating for another 5 hours still rotating trays ever hour or 2.

Take out what you want to eat now and then vacuum seal the rest of the jerky and enjoy.