This recipe is a winner ! SPINACH & PEPPER STUFFED CHICKEN BREASTS Serves 4 2 TBS olive oil 2 chopped onions 1 clove garlic chopped finely 4 cups (125 grams) chopped spinach leaves 1 TBS chopped fresh leaves of mint 1/4 teasp herbes de Provençe 1/2 teasp sea salt 1/2 teasp freshly ground black pepper 4 skinless, boneless chicken breasts 4 oz (125 grams) each 2 oz (50 grams) light Boursin cheese 1 TBS freshly grated parmesan 1 red pepper, seeded, quartered and roasted 1/2 cup (4 oz or 120 ml) white wine 1/2 cup (4 oz or 120 ml) chicken stock 2 x 15 ounce tins of chopped tomatoes 1/4 teasp crumbled strands of saffron 1/2 cup large-flake slow cooking porridge oats 1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside. 2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes. Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper. Remove from pan and put all into a bowl to cool. 3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch (5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.) 4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges. Cut the red pepper into strips and lay them across the filling. 5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper. 6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes, saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir. 7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through. 8. To serve - place the chicken on a plate and spoon sauce around and over the top. Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook SharonCb

Skirt steak is very flavourful just as it is, and I like just the straight chest-pounding carnivorous meat-torn-from-cow taste. You can almost feel your canines growing. All that fancy marinade is for civilized men, snarl. The issue is that it can be tough, and is easily overcooked because it is so thin. That's easily handled. If the piece is nice and fatty, I would oil and salt it well on both sides, let it come to room temp. Heat up a cast iron skillet on highest heat, until the dry skillet starts to smoke. Squirt in some oil, get that smoking. Drop the steak in the skillet, leave heat on high, walk away - don't poke and prod at it. Two minutes later, pick up the steak, drop a big pat of butter in the skillet, heat to medium-high, turn the steak over and drop it on the butter, walk away. Two minutes later, burner off, move the steak to a cutting board. Slice the steak about 1/8'' thick, across the grain (very important) and arrange on plate, sprinkle with fresh-cracked pepper. The outside of the steak should be deeply browned, the inside should be red and fairly rare. If you want more medium-done, then 3 minutes a side. If there is yummy juice and melted butter left in the skillet, you can pour that on the steak. Or, top with garlic aioli, rich pesto, or another robustly-flavoured sauce. Nice time to use the fancy finishing salts. If the piece is lean, like flank steak, then I'd do the same but with more butter (since the meat doesn't have that much fat of its own). Or do a marinade as suggested. The main thing is, don't overcook it.

LOL, reminds me of one of my first days working at a deli many moons ago. Someone ordered a bologna hero. I needed to start a new loaf, so I trimmed off the end, cut off some outside wrapping, sliced, assembled, and sold the sandwich. Later in the day someone else ordered bologna and another clerk took the order. I watched as he cut back the clear plastic "shrink-wrap" that I hadn't noticed. I still laugh, thinking of the poor guy who had to peel all that plastic out of his sandwich. We never heard about it that I know of, so I assume the customer wasn't a regular - and probably didn't become one!

Maggie great job! You sure as didn't need any help, that is a gorgeous spread. I should have mentioned this when I posted the recipe. I think Gougere are best when cooked as close to preparing the batter as possible in order to get maximum "puff" and best texture. I'll add this note to my recipe. I usually put them in the preheated oven about a half hour before I want to serve them (when doing the singles). Mind you these are lovely served hot or at room temp and I bet they would reheat quite nicely. They will also spread if the batter is to thin. It should be a very stiff batter that does not move freely from the spoon. If using extra large eggs three may be enough. Linda I think any hard cheese would work. I believe the correct pronunciation is Goo-jair..but maybe Monique or Mitch can help.