Asian Inspired Meatball soup!

See the video below

Asian inspired meatball soup
What I love about this recipe I created is that I love your basic wonton soup and I love Italian meatball soup why not combining both and well this recipe not only is super easy to make it's like eating wonton soup that has so much more flavor not making it your ordinary wonton soup or basic Italian meatball soup! Your guest will love the new twist on this soup and so will you!!
1 pack 19.76 oz Johnsonville Italian mild sausage
1/2 cup chopped water chestnuts
1/4 cup finely chopped red onion
1 teaspoon grated fresh ginger
2 tablespoons fresh chopped cilantro

3 tablespoon soya sauce
Black pepper to taste
10 cups of chicken broth (your favorite)
1 cup shredded carrots
2 cups fresh baby spinach in
1/2 of a 12oz pkg of wonton wraps
Preheat oven at 350. Remove sausage out of casing and add to a mixing bowl
To the sausage add water chestnut, carrots, onion, ginger, cilantro and 1 tablespoon of soya sauce season with black pepper and mix well
Line a cookie sheet and spray with non stick cooking spray. Next make the small meatballs about an inch round and place on cookie sheet put meatballs in oven for 15 to 20 minutes
To a large pot add the chicken broth, carrots, spinach, and soya sauce. Take your wonton wraps and cut in 3 pieces to make the wonton 1 inch wide by 3 inch long add to soup season with black pepper and bring to a boil for 5 to 7 minutes until wonton noodles are done.
Remove meatballs out of the oven and add to the soup and serve. Left over’s will keep in the refrigerator well up to 5 days. Enjoy!

My holiday cakes

More cookies

My Holiday cookies everyone!

• 1 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•
• I added to this recipe the next two and the white chocolate drizzle
• ½ cup of Hershey cinnamon bits
• 1 cup of dried cranberries
• 1 cup of white chocolate morsels and 1 teaspoon of canola oil or vegetable oil
• Put the white chocolate and oil in a bowl and microwave 20 second and take a spoon and quickly mix until all melted and put in ziplock bag to pipe it on the cooled cookies ;)
Directions
1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight. I covered and chilled an hour and I spoon the cookies on the baking sheet
3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4.
5. Bake at 375 degrees F (190 degrees C) for 10 minutes or until cookie has a golden appearance.

IT'S THE SEASONS TO BE BAKING PEOPLE!!

Feeding the Hungry in America with the help of my mom on Thanksgiving!

Kraft had a 3 weeks long campaign, every photos i submitted with a Touch of Philly Natural shredded cheese they feed 20 hungry americans and with every videos I submittied using the Touch of Philly Natural shredded cheese they feed 40! I surpass my goal of feeding 2,000 americans by teaming up with my mom on Thanksgiving day! I have made it to 2,240 meals Woohoo!!!

White Chili or Cassoulet

12 oz dry white beans rinsed well
5 cloves
2 medium onions
2 branches fresh thyme
2 large carrots peeled
12 oz 2 links of Zummos’s Boudain Cajun Style
1 tbs butter plus 2 tables olive oil
½ cup fresh chopped parsley
¼ cup heavy cream
,½ cup white wine
8 think hickory bacon slices
1 small can of chopped jalapeño peppers
Put in a large pot beans and cover with double the amount of water and cover and let stand overnight 12 hours. You can also just boil them for 1 and ½ hours as per instructions on package and skip my first step. Next drain beans rinse well and put back in your pot and cover with water at least 1 inch past the top of the beans peel onions and poke one around with the cloves and add to the pot of beans also add one whole peel carrot and your 4 slices of bacon cut in half and the two thyme branches bring to a boil and boil for 45 minutes to an hours until beans are soft. In the mean time add to a frying pan butte, olive oil and the remaining 4 slices of bacon chopped small render for 3 minutes then add the remaining onion chopped small and the carrot thin sliced cook over medium heat for 15 minutes until veggies are gook add boudain after you remove it from the casing and cook it with the vegetables for 5 minutes crumble ling it with a spatula. Next add the wine to the Boudain mixture mix well. Remove the whole onion, carrot, thyme and bacon and discard. Add your Boudain and veggie mixture to the pot of beans add cream, the small can of chopped jalapeño pepper not drained and the parsley, season with salt and pepper and mix well. Serve with crusty French bread and or top with shredded cheese!!

Happy Halloween! In Honor of Mrs. Paula Deen Ya'll

Me as Paula Deen for Halloween festivities at work!! LOL

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I am officially in the newspaper!!!

Pasco woman's winning recipe: Roasted Potatoes with Lemon Herb Cream Sauce
Congrats to Josee Lanzi of New Port Richey, whose recipe won her $500 from Kraft and Paula Deen in the Real Women of Philadelphia contest.

In photo: Lanzi posed between Deen and Deen's husband, Michael Groover, at an event last month in Fort Lauderdale.

Southwestern chipotle Chicken tacos with a twist!!

Southwestern Chipotle Chicken tacos with a twist
Done in less than 45 minutes total and serves 4
1 lb boneless chicken breast
½ cup of Mrs. Dash marinate southwestern chipotle
1 avocado from Mexico cored peeled and sliced
1 mango chopped small
1 medium tomato chopped small
¼ cup of cilantro chopped fine
Juice of ½ of a lemon
1 tbs olive oil
Salt and pepper
8 small soft flour tortillas ( 6inch)

Marinate chicken for 30 minutes in Mrs. Das marinate.
Mean while preparing your fruit and vegetable and make your mango salsa.
Preheat your grill on medium high heat; grill your chicken 5 minutes on each side turning ones.
Remove chicken from grill lets stand 5 minutes while your chicken is resting wrap your flour tortillas in aluminum foil and place on grill to warm theme up about 4 minutes turn aluminum pouch ones.
Take your chicken and slice like finger links.
To assemble your tacos place a couple of slices of avocados on the one the one half of the flour tortillas place 3 pieces of chicken on top of avocadoes and top with a tablespoon of mango salsa repeat for all and serve 2 per person!!

My winning recipe for Kraft RWOP contest!! Rosemary roasted potoatoes with a lemon-herb cream sauce!!!

These Fancy looking roasted potatoes will definitely impress your guest with their fantastic flavor and will compliment any entree you are serving! Prep time: 5 minutes | Cook time: 40 minutes | Total time: 45 minutes | Servings: 4

12 small red or Yukon gold potatoes, partially peeled
2 tbsp. of olive oil
1/2 tsp. of paprika
1 tbsp. of fresh rosemary chopped fine
2 tbsp. of butter
1 lemon (juiced)
1/2 cup(s) of fresh parsley chopped
1/4 cup(s) of white wine
3 ounce(s) of Philadelphia whipped cream cheese
Steps
Preheat oven at 400 degrees. In a 9 x 13 pan lined with foil and sprayed with cooking spray add potatoes, oil, paprika, rosemary and season with salt and pepper (I used sea salt). Toss well and bake in oven 35 to 40 minutes.
In a small pan on medium high heat 5 minutes before potatoes are done add butter and melt. Next add parsley toss and add lemon juice and wine to pan let cook for a minute then add your cream cheese and mix until all melted season with salt and pepper and let it cook and additional couple of minutes or until sauce thicken. Remove potatoes from oven and plate your potatoes and immediately pour your lemon herb cream sauce all over the top and serve right away!

I am the Grand Prize winner with My Fish Cakes Provencal!! Woohoo!!

http://amrecipes.wordpress.com/
http://amrecipes.wordpress.com/2010/10/11/drum-roll-please-we-have-our-winners/

I am featured on Angela McClure blog/website she is just amazing ;) Check it out and make sure to go and click on the link below to her website WOW!!!

http://amrecipes.wordpress.com/2010/10/02/highlight-a-chicky-bearing-fish/


Thanks Ange for making this chicky look good!!!!!!!!!

Cooking with friends for Family Month for RWOP!!

Family Fishing Day!! I show you how to filet fish!

I got to join KC the RWOP host for dessert in her tribute video!!

What a great birthday present we all got a sugar high!!

My Birthday!!!!

I had a blast and you should get a good laugh!!! My friends and one of the RWOP visits me on my Birthday!!

Savory Pot Stickers with Mango Puree

These mangolishious pot stickers will have your taste buds dancing to a Caribbean beat! Prep time: 30 minutes | Cook time: 4 minutes | Total time: 34 minutes | Servings: 48 1 pound(s) of ground pork
1 tbsp. of soya sauce
1 carrot shredded fine
2 tbsp. of minced ginger
1 tbsp. of cilantro shopped small
2 ounce(s) of Philadelphia chive & onion cream cheese
1 pack of wonton wraps
3/4 cup(s) of water
1 large mango peeled and sliced
4 ounce(s) of jared Mango & Passion fruit spread (or Mango only fruit spread will do)
Steps
Mix first 6 ingredient minus 1 tbs of the ginger and season with salt and pepper to taste and mix well. Place 1 tsp of mixture on wonton wraps fold wonton with your fingers wet with water the edge of wonton reserving ¼ cup for cooking the pot stickers later then fold wonton over mixture and pinch the edge and repeat until you run out of filing.
Heat up a frying on high and spray with cooking spray place wonton and cook for a minute turn and add ¼ cup water and cover and cook one more minute, uncover and cook until all the water is absorbed.
Remove from heat and set aside Place your mango and mango fruit spread and ginger in blender season with salt and pepper and blend until you have a puree. Plate pot stickers and serve with mango sauce for dipping.
Note, You can make these in advanced prior to cooking then and freeze them for a quick appetizers during the holidays!

Step by Step How to make Buffalo Style Fried Fish

Banana Nut Cream Pies! Perfect for a cookout dessert!

I love bananas and nuts and I always have them in my house so this is a quick one everyone will love including kids. Trust me these are "Fantastic" and they look fancy too! Done in less than 15 minutes :)
Prep time: 12 minutes | Cook time: none | Total time: 12 minutes | Servings: 6

• 1 N/A pck Keebler mini graham cracker pie crust
• 4 ounce(s) Philadelphia honey nut cream cheese softened
• 1 N/A box of instant banana pudding
• 6 ounce(s) whipped topping thawed
• 2 N/A small bananas sliced
Steps
• 1. In a bowl with a electric mixer cream , your cream cheese and slowly add instant pudding while mixing this will be really think when well mixed slowly add whipped topping and continue mixing until smooth and creamy looking and well incorporated.
• 2. Take your mini pie crust out of the package and add 4 to 5 slices of bananas in the bottom of each pie crust top with 1/3 cup of cream, finish with a few cut up pieces of remaining sliced bananas. You may also garnish with a pecan this is optional and not part of the recipe! Enjoy!!

Labor Day Fishing Trip!!

Pan cooked Shark filet with mango salsa!

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1 lb shark filet cut in 6 pieces
2 tbs lemon pepper seadoning
2 tbs chopped cilantro
2 tbs extra virgin olive oil

Place the shark pieces in a ziplock bag and sprinkle the lemon pepper , cilantro and olive oil in bag mix to coat fish evenly. Refrigerate for 30 minutes to 1 hour. on medium high heat add fish to a non stick pan and cook 2 to 3 minutes on each side. Top with my mango salsa. Salsa recipe on a previous post! Enjoy!!

How to prepare "Freshly caught shark"

My Favorite Mango Salsa great on any meats!

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Mango Salsa

1 large mango peeled and chopped small
¼ cup red onions chopped small
½ cup red bell pepper chopped small
1 lime juiced
½ jalapeño pepper seeded and chopped fine
¼ cilantro chopped
1 tsp olive oil
Salt and pepper

Mix all together and refrigerate until ready to serve!

Shark fishing this weekend!

This weeks dessert.. My Ultimate Butterscotch Cheesecake Squares!

Ultimate Butterscotch Cheesecake Bars Share Tags: dessert, anything goes These rich bars are fabulous and easy to transport to bring at a cookout or potluck! Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 24

1 (12oz) package butterscotch flavored chips
1/3 tbsp. of butter
2 1/2 cup(s) of vanilla wafers crushed
1 cup(s) of chopped California Walnuts
8 ounce(s) of Honey nut Philadelphia cream cheese, softened
14 ounce(s) of can Eagle Brand sweetened condensed milk
1 egg
1 tsp. of vanilla extract
Steps
Preheat oven to 350. In medium saucepan, melt chips and butter, stir in crushed vanilla wafers and walnuts. Press half the mixture firmly on bottom of greased 13X9 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetening condensed milk than egg and vanilla. Pour into prepared pan to evenly with remaining crumb mixture. Bake 25 to 30 minutes or until wooden pick comes out clean. Cool chill thoroughly. Cut into bars. Store covered in refrigerator.

Something Cheesy and Creamy in my kitchen this week!! Comfort food a little fancy!!

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Montreal style Mac & Cheese

4 tablespoons butter, divided
2 tablespoons flour

1 cup whole milk
2 oz Philadelphia Salmon Cream cheese (you can use regular cream cheese instead)
1/2 cup shredded Kraft sharp Cheddar cheese
4 ounces elbow macaroni, cooked and drained
1 cup breadcrumbs (Panko)
Paprika
1. In saucepan, melt 2 tablespoons butter on medium-low heat; add flour until blended. Add milk and some salt and pepper to taste. Cook, stirring until thickened. Add cheese; stir until melted. Add macaroni until well blended.

2. Put Mac & Cheese in individual greased ramekins.
3. Toss breadcrumbs with remaining 2 tablespoons butter (melted); press onto macaroni. Sprinkle with paprika. Broil 4 inches from heat until browned.

Makes about 4 servings

Coquilles Saint-Jacques

Coquilles Saint-Jacques
•
• Share
• Tags:
• entree,
• make to impress
This romantic lunch or dinner entree will guarantee you a second date!Bon Appétit!
• Prep time: 25 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 30 minutes
• |
• Servings: 2
• 3 medium potatoes peeled and diced small
• 2 oz of of onion and chives Philadelphia cream cheese
• 2 cup(s) of plus 3 tbs of milk
• 2 tbsp. of butter
• 2 tbsp. of flour
• 3 oz of of salmon Philadelphia cream cheese
• 1 tsp. of green onion
• 1 cup(s) of medium cooked shrimp
• 1 cup(s) of of ready cooked crab meat (can use imitation crab)
• 1/2 cup(s) of shredded of mozzarella cheese
Steps
1. 1. Place your peeled and diced potatoes in a pot of salted water and boil 8 to 10 minutes until done drained completely and add 2 oz of onion and chive Philadelphia cream cheese, 3 tbs milk and 1 tbs of butter mash well cover and set aside.
2. 2. Next in a sauce pan add the remaining 2 tbs of butter and melt on medium high heat until melted then add 2 tbs of flour whisk for about 30 second to start to cook the flour and create a paste ones you have a smooth paste add slowly while whisking the 2 cups of milk keep whisking until it thickens and forms a nice white sauce.
3. 3. Next add to the sauce 3 oz of salmon Philadelphia cream cheese, shrimp, crab meat and green onion mix well and pour into ramekins.
4. 4. Next fill up your piping bag with your mash potatoes and pipe around the rim and go around three times to create a border to keep filling from boiling out of the ramekins. Top each with 1/4 cup of mozzarella cheese put oven on broil and put ramekins in for 3 to 5 minutes until top is slightly golden brown.
5. You may garnish with a single shrimp! Bon Appétit!

This week a side dish to go with any fish dish I recommend my Creamy Corn and Zucchini Casserole!!

This side dish is easy as 1,2,3 and will have your taste buds dancing!! Prep time: 5 minutes |Cook time: 25 minutes |Total time: 30 minutes |Servings: 5•5 slices of bacon
•2 cup(s) of chopped zucchini
•1 1/2 cup(s) of fresh corn kernels
•1 small onion chopped
•6 ounce(s) of garden vegetable Philadelphia cream cheese
Steps
1.Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside
2.Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, add cream cheeseand sprinkle with chopped bacon. Serve.

My newest recipe will sure go great with Fish is my "Brussels Sprouts with Artichoke & Spinach Cream!

Brussels Sprouts with Artichoke & Spinach Cream Share Tags: side dish, time crunch This is a super easy side with big taste and presents fancy!! Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 5 16 ounce(s) of frozen brussels sprouts
1 cup(s) of chicken broth
4 ounce(s) of Philadelphia cream cheese artichokes & spinach
2 tbsp. of lime juice
5 slices of cooked bacon
Steps
Add frozen brussels sprouts to a pan and add chicken broth cover and bring to a boil until tender 8 to 10 minutes. While brussels sprouts are cooking add bacon to a frying pan and fry for 8 to 10 minutes and drain on paper towel.
Drain brussels sprouts and return to the pan on medium high heat add cream cheese and lime juice mix until form a sauce
Add crumble bacon mix all well and serve.

Voila!! Snapper with creamy sauce is this weeks catch of the week!!

Back home from fishing lets see what will be for dinner

Wow take a look at my cleaning station it's full woohoo!!

Last weekend heading home the cooler us full of fresh fish

Lets go home and cook us some fish!!

Out fishing last weekend Part #1

What a blast!!

Live on Stage at the Lucas Theater with Paula Deen and the Real Women of Philiadelphia June 30th, 2010

I'M THE SECOND TO THE LEFT IN THE FRONT ROW, WOOHOO WHAT I WON'T DO FOR THE "REAL WOMEN OF PHILADELPHIA!!" AND MRS. PAULA DEEN YA'LL!!!!!!!!

Meet us Real women of Philadelphia arriving in Savannah!!

Thank you Claudia, My French Creole girlfriend meets "ME" French Canadian Girl!! Woohoo "The French Connection" "French Creole meets French Canadian"

Smoked Spanish Mackerel ready after 40 minutes

How to Smoke Fresh Caught Fish!!

First you brine the already clean fish whole beheaded and gutted! Brine for 24 hours or over night will do. then drain and smoke in outdoor smoker with hickory wood chips and on top of a bath of water close lid and smoke for 30 to 45 minutes depends on the size of the fish take a look at the step by step photos!!



Simple brine recipe-

1 cup Brown sugar, 1/4 cup Salt, 3 tbs Garlic powder, 1/4 cup rum.Water enough to cover fish!!

Fishing with Josee Trolling for Spanish Mackerel!!

Here you have it my second love "Fishing" Woohoo! Next I will show you what i do with This Spanish Mackerel coming up in a couple of days!!

Coming up in the next week step by step how to smoke fresh fish!!

Cooking in my Kitchen this week is a Creamy Shrimp Spread!!

Creamy Shrimp Spread

This super easy yet so delicious spread will impress you!!

Prep time: 10 minutes | Total time: 10 minutes | Servings: 8

8 ounce(s) of 1/3 less fat Philadelphia cream cheese softened
1/4 cup(s) of low fat mayonaise
2 4 oz can of Bumble Bee Tiny shrimp drained
3 tbsp. of green onion chopped fine
4 drops of hot sauce
1/4 tsp. of Garlic salt or Salt and Pepper to taste
1 box of your favorite crackers
Steps
Add cream cheese and mayonaise mix well
Add the two 4 oz cans of tiny shrimp well drained
add green onions chopped fine and the hot sauce, (garlic salt optional) or just salt and pepper to taste

This week in my Kitchen!!!

Strawberries with cheesecake cream Share Tags: dessert Summer time dessert that will have your tongue dancing!! Prep time: 10 minutes | Total time: 10 minutes | Servings: 4 16 ounce(s) of pck fresh strawberries

10 vanilla wafers
2 tbsp. of butter
1/2 cup(s) of whipped Philadelphia cream cheese
6 tbsp. of sugar
3 tbsp. of milk
1 tbsp. of orange juice
1 tbsp. of orange liqueur
Steps
Preheat oven at 350.
Crush cookies and mix with melted butter
Spread cookie mixture on a cookie sheet that has been lined with parchment paper or foil and bake 5 minutes.
While cookies are baking sliced your strawberries and fill up 4 large cups with the strawberries.
Next add to a mixing bowl whipped cream cheese,sugar,orange juice, milk and orange liqueur. with hand mixer mix on medium speed until smooth and lump free.
Pour 1/4 cup of cheesecake cream on top of each strawberry cups and top with cookie crumbs. (You can substitute orange liqueur with a tbs of orange juice)

Josee's Smoked Philly Fish Dip/Spread!!

Josee's Smoked Philly Fish Dip Share Tags: appetizer I love this recipe because I actually go out on my boat and catch the fish myself and prepare it and smoke it in my smoker and everyone down the canal knows i'm making my famous smoked fish dip! :) Simplicity at it's best! Just love it!!Love food, love life, enjoy!! The video will clear up after 30 seconds :) Prep time: 20 minutes | Total time: 20 minutes | Servings: 10 1 1/2 cup(s) of Smoke fish
8 ounce(s) of Philadelphia cream cheese
3 tbsp. of milk
2 tbsp. of sweet relish
1/4 cup(s) of sweet onion chopped small
1 Celery stalk chopped fine
1 tbsp. of worcestershire sauce
1/4 tsp. of cayenne pepper
1 pinch of salt and pepper
2 tbsp. of fresh parsley
1 tsp. of fresh lemon juice
Steps
Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon

The video will clear up after a few seconds, thanks !!!

Like I promise, this week in my kitchen"Grouper with creamy shrimp sauce"

Grouper with creamy shrimp sauce! Share Tags: entree This was not only created by me while fishing on my boat but it's easy but taste like a five star recipe. Sure to impress anyone!! Enjoy!

Prep time: 20 minutes | Cook time: 16 minutes | Total time: 36 minutes | Servings: 4

1 cup(s) of Shrimp chopped
1 pound(s) of Grouper fillet
1 cup(s) of Milk
1 cup(s) of Flour
1/2 tsp. of Paprika
1/4 tsp. of Salt
1/4 Pepper
1 1/2 cup(s) of Canola oil
1 tbsp. of Olive oil
1 tbsp. of Butter
1/4 cup(s) of Celery finely chopped
1/4 cup(s) of Red bell pepper finely chopped
1 cup(s) of Mushroom sliced
1 tbsp. of Green onion chopped
1 cup(s) of Shrimp chopped
1/2 tsp. of Old bay seasoning
2 tbsp. of Fresh chopped parsley
8 ounce(s) of Cream cheese
3 tbsp. of White wine
3 tbsp. of Milk
2 tbsp. of Chives finely chopped
Steps
Put your canola oil in a frying pan on medium heat until it reaches 375 degrees.
Cut your grouper fillet in 4 pieces
Pour 1 cup of milk in a bowl
In a seperate bowl mix flour,paprika, salt and pepper
When oil reaches 375 degrees toast first your grouper in milk and then in the flour mixture turn and coat both sides repeat for all 4 pieces and add to oil
Fry 4 mintes on both side
While your fish is frying in a seperate frying pan add olive oil and butter and heat on high until butter is melted
Then add celery, red bell pepper and mushroom to the oil and butter pan cooked 2 minutes stiring a few times lower to medium heat and add green onion,shrimp and parsley to the pan and cook 2 more minutes
Check on your fish after 4 minutes and turn and cook 4 more minutes on the other side
While your fish and your veggie and shrimp mixture are still cooking in a seperate pot add your cream cheese, white wine and the other 3 tbs of milk on medium heat whisk until all blended and heated through
Take your veggies and add to sauce and mix well
Remove your fish from oil and put on papper towels turn off your burners
Take a piece of fish put on a plate and top with 1/2 cup of the creamy shrimp sauce, garnish with chives!

Coming up this week in my Kitchen!!

Grouper with creamy shrimp sauce!

In my kitchen this week I'm making Fancy Cream Cheese Chicken

Let's get cooking!!

Fancy Cream Cheese Chicken

This easy creamy chicken dinner is done in 30 minutes and is very fancy looking!!

Prep time: 15 minutes Cook time: 18 minutes Total time: 33 minutes Servings: 6
1 tsp. of butter
8 ounce(s) of fresh mushrooms, sliced
6 ounce(s) of philadelphia cream cheese
3 large boneless chicken breast sliced in half
1 cup(s) of brown sugar
1/2 cup(s) of Dijon mustard
1 cup(s) of chopped walnuts
Steps
Preheat oven to 450 degrees F
Melt butter in a skillet over medium heat. Saute mushrooms until tender a couple of minutes. Remove from heat.
In a bowl mix your softened cream cheese with mushroom well.
Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijoy mustard. Roll each chicken rolls in mustard mixture and then roll it in the chopped nuts. Place in baking dish or sheet pan lined and sprayed with cooking spray.
Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear. Bon Appétit!

http://www.youtube.com/watch?v=_feTVd1Jrcw