Juicy red Peppers are ripe in the garden, the long and thin ones are delicious when stuffed with matchsticks of cheese, tomato and fresh basil and sliced prosciutto or cooked ham, served fresh or baked with a side of steamed beans and prosciutto or cooked ham in fresh tomato sauce.

Lamb and cheese and mint were made for each other. This recipe marinades lamb chops overnight in fresh mint and milk. The chops are then seared, crusted with blue cheese and bread crumbs, and oven roasted in the same glass baking dish. Easy, quick, Juicy and crusty.

Delicious ten minute lunch with fresh farm eggs, farm made canadian bacon, home made blue cheese on home made sour dough bread. Inspired by cookpad member Ricardo and Melissa Clark.

Teach your kids to love fennel by bringing out the surprising sugary anise candy taste of the vegetable and then serving it with a creamy ham and cheese and tomato sauce. Use the mild bulb centers to make fennel steaks, dry the trim to use as herb in soups. Each bulb makes two quarter pound steaks.#GlobalApron

Cordon Blue is stuffed chicken breasts with ham and cheese, but this one is stuffed with fresh winter vegetables inside a rolled up chicken wrap: swiss chard, minced shallot, young spinach, early tender young asparagus shoots, parma ham, tied with twine and skillet fried in butter. Served with a mild white sauce called bechamel with pepper and nutmeg on a bed of steamed spinach. Delicious.

I saw something on Facebook and this is my version. Only created a version because I couldn't find the recipe again.

This is a delicious cream soup with cashew blue cheese flavor balanced with mild spinach and vegetable lovage broth that reminds of bone broth. The flavors are brought out by heating, not boiling each ingredient.If you dont have fresh or dried lovage handy, you can substitute with store purchased Maggi Seasoning, it is made with lovage.

A whole chicken is half the price per pound of chicken breasts per pound, making chicken cordon blue from breasts affordable on a budget, this shows how we do that. A chicken breast typically weights half a pound, one pound per chicken. The whole chicken weights 4 to 5 pounds. The remaining 3 to 4 pounds can be used for other meals, like buffalo wings, and chinese sweet lemon chicken leg quarters. After the breasts, wings and leg quarters have been removed, the carcass, organs, skin and fat weight about 2 to 3 pounds. Perfect for chicken broth and dinner soup.

Cornish hens are young and most tender, but bland. The special flavors and aromas of native wild rice pilaf and sage are stuffed in this crust baked whole cornish hen, making them taste like quail or pheasant delicacies.A cornish hen is a small bird, slightly over one pound each, a cross between a cornish heritage breed and a plymouth rock chicken, bred for their tender breast meat. The wild rice and sage and raisins give flavor to the breast meat, the crust locks in the juiciness.Serve on bed of wild rice pilaf, recipe below.

I had a craving for a bacon wrapped chicken breast but my mother had already started cooking somethibg else! So I decided to only take out one chicken breast and make them minature and winded coming up with a great appetizer!! Hope u all like :)

For a fondue dinner party with friends, we use three cheeses: cows milk aged cheddar, cows milk young gouda and home made cashew blue cheese. We dip the melted cheese with fresh baked sour dough bread, fresh apples, fresh vegetables into the bubbly cheeses in a fondue pot rubbed with elephant garlic, simmered in white wine and brandy.Traditionally, you use the cheese fondue crust that forms on the bottom of the fondue pot. This crust makes the baked cheese dessert, scraped out with a fork, cut in 4 wedges and served with home made fruit punch or cherry brandy.