Asparagus Stuffed Chicken Breast

Jessica S.L.

Married with Furry children.

Pepper Romo-Facebook

4 Skinless boneless chicken breasts about 1 ½ lb.

1 Tsp Italian seasoning mix

1 Tsp Garlic Powder

1 Tsp Smoked Paprika

Sea salt and pepper

12 Asparagus stalks end trimmed (I used frozen)

1 oz Tomatoes chopped up

4 slices Mozzarella Cheese (I also like to use Swiss)

1 Tbsp Olive Oil

Preheat your oven to 400 F.

Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.

Close the pocket with a toothpick. Heat oil in skillet.

Add in the chicken and sear it until nicely golden brown, about 3 to 5 minutes per side. Bake the chicken for 15 to 20 minutes. Enjoy!

Also----

per Karen Hicks

Growing up in West Virginia, one of the first garden vegetables harvested was new potatoes and peas. Grand maw always fixed this for dinner. I remember the flavor

Creamed Potatoes and Peas

2 lbs red potatoes, boiled

¼ cup butter 3 Tbsp. flour

1 ½ tsp. salt

¼ tsp. pepper

1 ½ cups milk

1 cup evaporated milk

10 oz. frozen peas

½ cup onion, diced

4 slices bacon, cooked and crumbled

Preheat oven to 325 degrees F. Cut potatoes in half and place on greased baking pan. Sprinkle peas over potatoes. In saucepan, melt butter and stir in flour, salt and pepper. Add milk, stirring constantly until right consistency. Pour sauce over vegetables. Top with bacon and bake for 20 to 25 minutes.

**and**

The Best Roast You’Ve Ever Had in Your Entire Life!

Ingredients

3 to 4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat

1 packet au jus mix, (1 oz), or brown gravy mix

1 packet ranch mix, (1 oz)

¼ cup unsalted butter

8 to 10 pepperoncini peppers

Steps

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4 to 5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4 to 5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4 to 5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Transfer to the oven and roast for 3 to 4 hours until the meat is fork-tender.

Notes

Don’t add liquid to the crockpot: There’s no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.

To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.

To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.

To freeze: You can also store it in a freezer-friendly container for up to 2 months.

**and***

Skillet Sausage Potatoes

Ingredients

2 large russet potatoes, cut into 1" cubes

14 oz. smoked sausage, thinly sliced

1 small onion, chopped

½ c. chopped bell pepper (red or green)

1 clove garlic, minced

¼ c. chicken stock

1 ½ tsp. paprika

¼ tsp. each salt and pepper

¼ tsp. dried parsley

2 tbsps. veg. oil

Steps

In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage. Combine all ingredients and serve. In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5 to 6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage. Combine all ingredients and serve.

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