Feta-Stuffed Chicken Breasts (Everyday Food) · 4 boneless, skinless chicken breasts · 3/4 cup feta cheese crumbled · 1 tsp Dried oregano or to taste · Salt and pepper to taste · 1/4 cup chicken stock · Juice of 1/2 lemon · 1 tbsp butter 1. Make stuffing by combining feta and oregano in a bowl. 2. Create pocket in the thick end of the breast, without going through the other side. Stuff cheese evenly into the pockets. Season generously with salt and pepper on both sides 3. Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking. 4. Turn heat up to medium high and sear chicken for 6 - 7 minutes per side. Do not stir or touch until nicely browned to ensure they don't stick to the pan. Turn heat down to medium heat, cover and cook for an addition 5 - 8 minutes until chicken is cooked throughout. 5. Remove chicken from pan. Add chicken stock to pan and loosen brown bits from pan to dissolve into liquid. Add juice of 1/2 a lemon to pan and simmer for a minute or two. Turn heat to low or turn off burner and swirl butter into sauce until dissolved. Serve chicken sliced to show off stuffing, and top with sauce.

More dessert! Mocha-Walnut Brownies (Real Simple) nonstick vegetable oil spray 1/2 cup (1 stick) unsalted butter 4 ounces semisweet or bittersweet chocolate, coarsely chopped 1 tablespoon instant espresso powder 2 large eggs 1 cup sugar 3/4 cup all-purpose flour, spooned and leveled 1/4 teaspoon kosher salt 1/2 cup chopped walnuts 1/2 cup semisweet chocolate chips Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray. In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat. With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.

Coconut Cream Dessert Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 12 Ingredients: 1 cup all-purpose flour 2 tablespoons sugar 1/2 cup cold butter 1/2 cup chopped pecans FILLING: 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container frozen whipped topping, thawed 4 cups cold milk 3 (3.5 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut, toasted Directions: 1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. 2. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Sue

Jasdip, I've made that Chicken and Bok Choy Stir-fry and it's on my blog. It was very good. I have trouble finding baby bok choy locally though. I keep forgetting to track down rhubarb this year. I made this Martha recipe last year and it was really good (and pretty too!) Strawberry-Rhubarb Coffee Cake 1 ¼ cups chilled unsalted butter (2 ½ sticks) plus more, softened, for pan ¼ cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 ¾ cups sugar 1 pound strawberries, hulled and sliced 1 ½ pounds rhubarb, trimmed and cut into 1-inch pieces 3 ¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda Pinch of salt 2 large eggs 1 ½ cups buttermilk 1 teaspoon pure vanilla extract 1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine ¾ cup sugar and ¾ cup flour in a medium bowl. Melt ¼ cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside. 3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine. 4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping. 5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares. Serves 15.