I even baked a blondie cupcake with butterscotch and chocolate chips and made the dough for a gluten free hamantash which I hope turns out. (No, not at the doctor's office...) Fortunately, I can work with food when fasting.
I am saving my baked desserts which are for the Jewish holiday of Purim for another time. I am excited about this recipe, Chicken Pastrami Roll. I haven't made this in years. It is so delicious, I want to share it with you, sooner rather than later.
This is the melding of two meats and together, they are the "bomb".
Divine Kosher Cuisine: Catering to Family and Friends
• 6 chicken cutlets
• 4 teaspoons Dijon mustard
• 12 pastrami slices (I had one package and if memory serve, there were 8 slices.)
• 1 1/2 cups seasoned Rice Chex crumbs which are similar to Panko
• 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon pepper
• 2 large eggs, beaten
Spread breasts with mustard and cover with 2 pastrami slices. Roll up, enclosing pastrami Secure with wooden toothpicks
Mix breadcrumbs with seasonings Dip rolls into egg and coat with breadcrumbs.
Place seam side down in pan and bake 20 to 25 minutes or until golden brown.
Chill until firm and cut diagonally into 1-inch slices. Reheat on sheet at 325°F until hot.
|Cook Lisa Cook has this wonderful Baked Avocado with Egg. It can't get much better than this.|
Yummy Chunklet made these beautiful Shamrock Green & Pot O Gold Sables.
This is from Ambreen at Simply Sweet n'Savory. I want to make these cheese crackers right now.
These chocolate chip hot-cross-buns is from a new friend fro Bake for Happy Kids. Zoe has some baking and cooking groups, you might like to join. Take a peek.
Now, let's hear from you and thanks for taking the time to check out the links or to add your own.
Linked to Cast Party Wednesday Hearth and Soul Friday Food