It All Started From A Little Seed

JULIET TOMATO 3-29-13

With the unusual crazy weather we have been having, it is hard to think about gardening.  But, with all gardeners, the thought of gardening is always on your mind. When we get to the end of a gardening season, it is like a huge let down, that we have to say goodbye to our gardens, kinda like saying goodbye to an old friend.  We have grown so close over the months, we have babied you from a little seed, watered you, gave you light, watched you grow, and like all parents do at one time – – we kick you out.  Yep, we kick you outdoors and into the nice garden soil we have prepared for you.  Ah, your new home, rich soil with the right amounts of nutrients to grow big and strong.

JULIET TOMATO SEEDS

But it all starts with one little seed.  Some of our seeds we carefully saved from our harvest from last year, but others, we ordered and impatiently waited for them to arrive in the mail.  Not sure why we were so impatient for their arrival, because when we ordered them, it was not even close to the time to start those little suckers indoors.  Or was it something else?  Was it our impatience to start gardening again? Just seeing and holding a seed pack in your hands made you drool.  You start dreaming.  You start dreaming of the day when you pick your first tomato.  Tomato & cucumber salads.  I gorge on these in the summer and can’t get enough of them.  Oh wait, then there’s those awesome tomato sandwiches, and by far the best – salsa & chips!  Man, I can’t wait for the day when I can walk outside and pick a handful of tomatoes and enjoy the fruits of our labor.

RED PEPPERS 3-29-13

We started lots of red pepper plants this year, as last year we did not have enough. We use red peppers in almost all of our meals, so we planned accordingly this year to be ready for a great harvest.  Right now, I think we have about 18 red pepper plants getting bigger every day, getting ready for the day when they head outside and into the garden soil.  And if you missed our post last year on our World’s Famous Rolled Chicken Recipe, you’ve got to check it out and make some for yourself!

I can taste those stuffed cabbage rolls now!

I can taste those stuffed cabbage rolls now!

Our little babies are growing up and soon will be leaving the nest.  They will have to be strong to survive the elements, be able to withstand torrential downpours, stand tall in heat waves, and survive the small critter attacks.  It is what happens in the day in the life of a gardener.  We learn, we make mistakes, we fix them for next year, and we harvest what we sow.

GARDEN SEEDLINGS 3-29-13

What’s for Dinner? Rolled Chicken w/Red Peppers & Onion

This is absolutely Daddy’s new-found favorite dinner these days.  Mommy created this scrumptious recipe one night, and now it is on our favorite dinner menu list.  We wanted to share it with you!  If you would like the PDF version of this recipe, just let us know!  Enjoy!

STEP ONE:  THE INGREDIENTS
McCormicks Oregano Leaves
McCormicks Montreal Chicken Seasoning
Shake ‘N Bake Crispy Buffalo Chicken Breading
Chicken Breasts
Red Pepper
Onion
Sharp Shredded Cheddar Cheese
Toothpicks

STEP TWO:  POUND CHICKEN
Place each chicken breast separately in a large Ziploc bog.  Pound chicken breasts evenly until almost paper thin.  Remove from bag & pound the remaining chicken.

STEP THREE:  SEASON CHICKEN
Season each pounded chicken breast with the McCormick’s Montreal Chicken Seasoning and Oregano evenly.

 

STEP FOUR:  ADD RED PEPPER & ONION
Cut one Red Pepper and Small Onion in thin slices.  Line the slices on the chicken breast.

STEP FIVE:  ADD CHEESE
Sprinkle the Sharp Cheddar Cheese on top, cover chicken heavily.  (The cheese will help keep together the Red Pepper and Onion while baking)

 

STEP SIX:  ROLL UP & BREAD
Now, carefully start at one end of the chicken breast, and roll up the chicken while holding in the toppings.  When you get to the end of the chicken breast, place toothpicks into the chicken to hold it together while baking.

Sprinkle the Shake ‘N Bake breading all over the outside of your rolled up chicken breast.  Next, transfer chicken to baking pan.

STEP SEVEN:  BAKE
No need to spray your glass baking dish, as the chicken will produce enough moisture so it does not stick.  Bake at 350 degrees for 35-45 minutes.  You can check your chicken by sticking a knife in the side.

STEP EIGHT:  ENJOY!
You are now ready to enjoy the succulent flavor in this chicken recipe, seasoned to perfection!  We have chosen to serve ours with Potato Au Gratin.  As you can see from the last photo, with each slice of chicken, you will taste the cheese, red pepper and onion in every bite!

Let us know how you like it after you make this for your next dinner!

Nikita