Tag Archives: tomatoes

Stuffed Chicken Breasts



Anything with prosciutto inspires me!


2 boneless chicken breasts, butterflied

1 T. minced parsley

1 T. minced rosemary

2 cloves garlic, minced

Prosciutto slices

White wine


1 tomato, seeded and peeled and chopped

Lemon juice

Thyme sprigs


Mix together parsley, rosemary, and garlic in a bowl. Salt and pepper the chicken breasts. Spread the herb mixture evenly over one side of the breasts.

Top with prosciutto slices.

Roll up and secure with pins.

Heat the olive oil in a pan. Add the chicken breasts and cook, turning often to brown it well.

Add a splash of white wine and reduce.

Remove to plate and keep warm.

In the same pan, add some minced garlic. Saute until golden. Add the arugula and cook until wilted.

In the meantime, combine the tomato with the lemon juice and salt.

Plate the arugula. Slice the chicken breasts into 1/2 inch slices. Arrange the slices on top of the arugula. Top with the tomatoes and drizzle any pan drippings over everything.


Shrimp Salad



This is an excellent summertime salad, but the prep is a little time consuming. I would recommend a mini chop-chop to chop up all the vegetables – it saves a ton of time. Also, in case you’re not going to eat the entire salad and you’re hoping for some left overs, don’t combine all the ingredients – I kept the shrimp, dressing, and croutons¬†separated from the vegetables and only mixed them together when I was ready to eat that particular portion.


2 lb. uncooked shrimp, peeled and deveined

5 garlic cloves

2 red peppers

4 ripe tomatoes

1 cucumber, peeled and seeded

1 green pepper

1/2 red onion

6 slices rustic bread, crust temoved and cut into cubes

Salad dressing: I use olive oil, vinegar and some Dijon mustard, but you can use whatever you like.


Put a pot of water on the stove and bring to a boil. Add some spices, lemon juice and peppercorns to the pot. Boil for a few minutes. Add the shrimp and boil for about 2 minutes. Remove the shrimp and plunge into an ice bath. Drain them, cut them in half, cover them and set aside in the refrigerator until ready to serve.

Place 3 cloves of garlic into a food processor. Add one bell pepper and one tomato. Pulse until a paste forms. Pour into a large serving bowl.

Mince the remaining 2 cloves of garlic and set aside for the croutons.

Chop up the tomatoes with the chop chop and put them in a separate bowl. Sprinkle them with some salt and let them sit for a bit. Drain them of any excess liquid. Add them to the pureed vegetables in the serving bowl.

Chop up the remaining red peppers, the green pepper, the onion and the cucumber with the mini chop chop. Add to the pureed vegetables in the serving bowl. Add some salt, pepper, garlic powder and onion powder. Mix all together.

In a saucepan, heat some oil. Add the remaining 2 cloves of minced garlic. Add the bread cubes and cook until the bread is crispy and toasted on all sides. Sprinkle some salt over the top.

When ready to serve, combine the vegetables, shrimp, dressing and croutons in a plate. Drizzle some more olive oil if desired.