greek salad, chicken prosciutto roll-ups and peach seed cobbler

back to school today and harvest is chugging along… although it froze to minus 4 last night and probably ended most of my garden that I’ve worked so hard on all year… it’s 2020 – that’s not going to make me cry… (hoping the farmer covered my tomatoes like I reminded him to about 7 times)

this greek salad dressing is my absolute favourite and I’ve shared it I believe around 6 times but I just love it… this year we let the tomatoes sit on paper towel (replacing it a few times) so they wouldn’t water down the salad and then put them on top so we could have it sit in the fridge all afternoon without getting watery…

greek salad

Ingredients:
1/2 cup Crisco oil
4 tsp lemon juice
4 tsp red wine vinegar
1 tsp dry mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1 tsp oregano
1/2 tbsp parsley
2 tbsp minced red onions
1 tbsp minced garlic clove
2 tbsp minced red pepper

Directions:
in a shaker, mix ingredients and shake until completely combined
pour over red, yellow and orange peppers, red onion, feta cheese, romaine lettuce and tomatoes

I’ve been excited to try this out for the farmers and it is a little finicky to get them all made up (notably if your farmer tells you supper for 14), but again you can do these up a few hours early if need be and let them sit in the fridge…

for these rollups, it worked out perfectly to use 1 package of Costco chicken thighs, one package of Costco prosciutto and one bag of Costco asparagus… (this is not a paid sponsorship from Costco… but I am open to offers)

the mix of all these good flavours with the dijon mustard is fabulous

I did these on my bbq – but you have an option to fry them as well… if you are bbq’ing them, keep an eye out so you don’t burn the asparagus ends

I think that the sage would taste better fried so if you are just doing this for your family, I might try that option… our sage this year was fantastic and I couldn’t wait to use it for this

chicken thigh prosciutto rollups

Ingredients:
Rollups:
1 pkg boneless chicken thighs from Costco
1 pkg prosciutto from Costco
Dijon mustard
kosher salt
ground black pepper
1 bag asparagus from Costco
22 sage leaves (or however many you need for the rollups)
Sauce:
1/4 cup olive oil
4 garlic cloves, chopped
1/2 cup chicken broth
1/4 cup white wine (or more chicken broth)
2 tbsp lemon juice

Directions:
if doing on the bbq, preheat the bbq
if frying and then putting in oven, preheat oven to 400 degrees
have the ingredients out so you can assemble
place chicken thigh out and season lightly with salt and pepper
using a spoon, put a dollop of dijon on the chicken and then with another spoon spread over the thigh
place 2-3 asparagus on the chicken and then roll up around the asparagus
roll once slice of proscuitto around the chicken and place a sage leaf on it
secure with a toothpick
set aside in a dish and continue until you have rolled all of the chicken thighs
place, covered, in fridge until you are ready to cook
if on the bbq, place on grill and flip once… check to see if they are cooked through
for the sauce, in saucepan roast the garlic cloves, add the broth and wine and cook down
add the lemon juice at the end and serve over the chicken rollups after they are bbq’d
if you are frying and then putting in oven, place chicken in frying pan with the olive oil (don’t overcrowd) and fry on both sides, placing in a dish when done
after frying all of them up, add garlic cloves, broth and wine to the pan and cook down
add the sauce to the pan and place in oven until cooked through
add the lemon juice at the end before serving
remove the toothpicks if you are a nice person before serving – or serve like I did and have your son stab himself twice with the hidden toothpicks

I like to use chicken thighs for this as opposed to chicken breasts because the flavour is just so much ‘more better’… I think I need to go back to school as well…

this recipe was inspired by the classic goose recipe everyone uses… and I recently used on the boys geese breasts they brought home… it’s the goose breast with flavoured cream cheese if you have it and jalapeño slices wrapped in bacon… I now add dijon mustard to these as well because I am obsessed with that flavour…

my family is now going to think the only way to eat anything is to wrap it in proscuitto or bacon…

I served the chicken rollups with some mashed potatoes I had made up earlier and these garden carrots my daughter did up…

which leads me to thinking she should only go to school in the mornings and help me cook in the afternoons… she’d love that idea

for dessert – I used some of the peaches my mom had just brought out for me, but fresh peaches is also great for cobbler… I actually didn’t have a recipe for this and just “winged it”… so I have no recipe to show you…

I know I made a bit of a sauce with the peach juice from the cans, adding some tapioca starch to it… and I used oats, almond flour and whatever else was in my freezer along with butter to make the cobbler topping…

my daughter thought it was awful that would couldn’t send out ice cream with the cobbler… it is essential to have with a cobbler but the farmers had to go without…

happy happy back to school everyone and happy freezing cold harvest!!!

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