Bass fun: Edgar Meyer Ray Brown and Victor Wooten

                                  Edgar Meyer   Ray Brown and Victor Wooten

Life is full of unexpected suffering

Life is full of unexpected suffering. Even so, as Eleanor Roosevelt said: "If you can live through that [a difficult situation] you can live through anything. You gain strength, courage and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, "I lived through this horror. I can take the next thing that comes along." That's exactly right. Struggling against great difficulty enables us to develop ourselves tremendously. We can call forth and manifest those abilities lying dormant within us. Difficulty can be a source of dynamic growth and positive progress. Happiness is your destiny.

 Have a great day!

Stuffed Chicken Breasts in Puff Pastry

The original recipe is from one of Jamie Oliver's cookbooks.

He calls the recipe "My old man's superb chicken."

4 boneless skinless chicken breasts

1 box puff pastry

2 cups mushrooms finely chopped
1 onion finely chopped

1/2 cup chopped fresh flat leaf parsley

1 1/2 tbsp olive oil

2 cloves minced garlic

1/2 tsp salt

3 grind of fresh pepper

To begin, if your puff pastry is frozen, thaw according to directions on the box.

In a non stick pan heat olive oil over medium heat. Saute chopped mushrooms, onions and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes. Cool completely.

Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.

Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.

Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.

Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.

While chicken is baking begin the sauce. You may want to double this it is so delicious.

Mustard Sauce

2 heaping tbsp Dijon Mustard

1 cup white wine (you can use cooking wine OR Chicken stock)

1/4 cup Whipping Cream,
(I used thawed whipped topping)

Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine( or  broth) to reduce by about 1/4.
Turn to simmer and add 1/4 cup cream.
 Allow to simmer for about 10-15 minutes.
Season with salt and fresh pepper to taste.

Hubby's, He ate it all up

Mine without sauce

Charred Tomato & Chicken Tacos

Prep Time:	35 minutes
Ready in:	35 minutes
Yield:	6 servings, 2 tacos each
Ease of Prep:	Easy

Recipe Ingredients
	1 pound ripe plum tomatoes cored (about 4-5)
	2 teaspoons extra-virgin olive oil divided
	1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
	Salt & freshly ground pepper
	1 large white onion finely chopped (about 1 1/2 cups)
	2 cloves cloves garlic very finely chopped
	2 jalapeño peppers seeded and very finely chopped
	2 tablespoons lime juice
	2 tablespoons chopped fresh cilantro
	4 scallions chopped
	12 corn tortillas warmed
	1/4 cup reduced-fat sour cream for garnish
	2 limes cut into quarters

Recipe Directions

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
Weight Watcher Points 6  ( Old System)

Nutrition Information
Servings Per Recipe: 6
	Amount Per serving
	Calories:	310 cal					Carbohydrate Servings:	2
	Carbohydrates:	35 g		Dietary Fiber:	6 g		Cholesterol:	68 mg
	Fat:	7 g		Sodium:	140 mg		Saturated Fat:	2 g
	Protein:	28 g		Potassium:	613 mg		Monounsaturated Fat:	3 g
	Nutrition Bonus:	Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv).
	Exchanges:	1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Homemade Soft Pretzels

Homemade Soft Pretzels

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 large pretzels, or 30 small pretzels

Serving Size: 1 large pretzels or 2 small pretzels

• 4 Tablespoons butter, melted
• 1 Tablespoon sugar
• 2 teaspoons kosher salt, plus more for topping
• 1 1/2 cups warm water (110 to 115 degrees F)
• 1 package (2 1/4 teaspoons) instant yeast
• 22 ounces (about 4 1/2 cups) all-purpose flour
• Vegetable oil (nonstick) spray, for pan and bowl
• 10 cups water
• 2/3 cups baking soda
• 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

In the bowl of a stand mixer, combine the butter, sugar, salt and water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.

Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper and lightly spray with vegetable oil; set aside.

Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.

Meanwhile, turn the dough out onto a slightly oiled work surface or pastry mat. Divide into 8 equal large pieces (about 4.5 oz each) or 30 small pieces (about 1.2 oz each) and shape into balls. Roll each dough ball into a rope (24 inches long for the large pretzels or 10-12 inches long if making the smaller pretzels.) Holding the ends of the rope, cross them over each other, twist one turn, then press onto the center of the rope, to form a pretzel shape. Place onto the parchment lined baking sheets.

Working with one to two pretzels at a time, boil each pretzel for 30 seconds. Use a large slotted spoon or spatula to remove from the water and return to the pan. Brush the top of each pretzel with the egg wash then sprinkle with kosher or pretzel salt.

Bake in the preheated oven until dark golden brown (approximately 12 to 14 minutes for 8 large pretzels, or 10 to 12 minutes for 30 small pretzels.) Allow to cool on a wire rack for at least 5 minutes before serving.

Recipe Note: If you do not plan to consume pretzels the same day, then I would suggest freezing them immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!