Recipe(tried): Chicken Bullets, Papas Brava, Salad Augustus with Honey Citrus Dressing, Paula Deen's Lemon Meringue Pie

Hey Y'All!

Well, here I am feeling a little anxious...my little Bo, my oldest male cat, went into surgery this morning to have a sebaceous tumor removed from in-between his shoulder blades. Seems that while my DH was petting him last week, he felt the little lump and so I made an appointment for the Vet to see him last Thursday and he recommended that it be taken out.

I called a few minutes ago and they said he was coming out of his anesthesia and should be able to come home around 5:30. My poor little Bo...remember a few years back I almost lost him to stones in his urethra? The latest thing with him, before this, was Sinusitis. Can you believe that? First he was snuffling, sneezing...once he had a nosebleed he sneezed so hard! So he was under antibiotics for 2 weeks, was fine, then started snuffling again. Now I have to put 1 little drop in each nostril of some steroid to make the inflammation come down. That seems to be working. Poor little thing!! He is such a good cat. Takes his medicine just like a trouper too!

Anyway, I thought I'd get busy with tonight's supper and take my mind of off things today.

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Tonight's menu is a real easy one and tasty too!

Chicken Bullets
Bundles of chicken breast stuffed with broccoli, shredded cheese and red bell pepper laying on a bed of spinach.

Papas Brava
Delicious, savory slices of potatoes cooked with garlic, seasonings, onions and bell pepper.

Salad Augustus
A fresh mixed baby greens salad mixed with slices of cucumber, raisins, croutons, tomatoes, scallions in a sweet Honey Citrus Dressing.

Lemon Meringue Pie
And to make the evening sweet, Paula Deen's delicious recipe from her Lady & Sons Savannah Country Cookbook, a tangy, sweet Lemon Meringue Pie.

To go with all this is refreshing Debbie D.'s Iced Sweet Tea!

Here are the recipes!

Enjoy! Gina

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CHICKEN BULLETS

4 boneless and skinless chicken breasts
salt and pepper to season
McCormick's Montreal Roasted Garlic Chicken Seasoning
2 cups fresh broccoli florets
1 cup fresh grated sharp Cheddar Cheese
1 big red sweet bell pepper, chopped
6 to 8 fresh baby spinach leaves
paprika for dusting with
parmesan cheese to sprinkle
olive oil to drizzle on

Preheat oven to 375 degrees F.

Pound each chicken breast a bit in between 2 sheets of Saran Wrap. Season well.

Tuck a little bit of broccoli, cheddar and red bell pepper in middle. Shape into bullets and lay down on a bed of 6-8 spinach leaves for each bundle. Sprinkle with paprika and parmesan and drizzle over with olive oil.

Bake in preheated oven for 40 minutes.

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PAPAS BRAVA

This is an old Spanish recipe for potatoes, these are good in the morning with breakfast eggs. They are also good as an accompaniment to a meat dish.

1 medium onion, chopped
1/2 green or red bell pepper, chopped
2 to 3 garlic cloves, crushed
3 Tbsp. olive oil
3 to 4 potatoes, washed, peeled and sliced
1 Tbsp. parsley
salt and pepper to taste
cayenne pepper to taste
paprika

Saute onions, bell pepper and garlic in oil for 5 minutes. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes. At first cook over medium heat and as they cook, turn to low.

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SALAD AUGUSTUS WITH HONEY CITRUS DRESSING

SALAD:
1 bag of fresh baby greens
1 tomato, sliced or chopped
1 cucumber, washed and sliced
1 bell pepper, washed, cored and sliced
1/2 cup croutons
1/2 cup chopped scallions
1/2 cup golden raisins
HONEY CITRUS DRESSING:
2 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. orange juice
1/2 garlic, mashed
salt and pepper to taste
1/2 cup sour cream
1/2 cup olive oil more or less for emulsion

SALAD:
Combine all ingredients in pretty glass salad bowl and drizzle with dressing.

HONEY CITRUS DRESSING:
In a medium Mason jar, combine all ingredients and shake jar. Taste to adjust seasonings. Drizzle on salad.

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LEMON MERINGUE PIE
Source: The Lady & Sons Savannah Country Cookbook by Paula H. Deen

1 (8-inch) pie shell or crumb crust, prebaked and cooled
LEMON FILLING:
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
MERINGUE:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar

In medium bowl, combine sweetened condensed milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust.

Bake for 12 to 15 minutes or until meringue is golden brown.