Comments on: Chicken Roll-Up http://www.endlesssimmer.com/2008/03/04/chicken-roll-up/ - recipes, restaurants, food travel and everything edible Thu, 09 Feb 2012 04:31:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Endless Simmer - A Food Blog » Blog Archive » An Acceptable Cake for Dinnerhttp://www.endlesssimmer.com/2008/03/04/chicken-roll-up/comment-page-1/#comment-8244 Endless Simmer - A Food Blog » Blog Archive » An Acceptable Cake for Dinner Fri, 23 May 2008 11:33:42 +0000 http://www.endlesssimmer.com/2008/03/04/chicken-roll-up/#comment-8244 [...] actually, a lot of this meal is left over from the crusted fish adventure. That night we started with a goat cheese and sun-dried tomato spread broiled on whole wheat toasts. I used the rest of [...] [...] actually, a lot of this meal is left over from the crusted fish adventure. That night we started with a goat cheese and sun-dried tomato spread broiled on whole wheat toasts. I used the rest of [...]

]]> By: dad gansiehttp://www.endlesssimmer.com/2008/03/04/chicken-roll-up/comment-page-1/#comment-6763 dad gansie Wed, 05 Mar 2008 17:40:28 +0000 http://www.endlesssimmer.com/2008/03/04/chicken-roll-up/#comment-6763 GUYS... LOOKS GREAT AND SURE IT TASTED IT TOO GUYS… LOOKS GREAT AND SURE IT TASTED IT TOO

]]> By: gansiehttp://www.endlesssimmer.com/2008/03/04/chicken-roll-up/comment-page-1/#comment-6752 gansie Tue, 04 Mar 2008 19:53:47 +0000 http://www.endlesssimmer.com/2008/03/04/chicken-roll-up/#comment-6752 <p>well, 80 basically summed it up. its 4oz of goat cheese (just plain, regular, from a tube) mashed up w/ 3 large cloves of garlic, sun dried tomatoes, 1/2 box of frozen spinach, a touch of extra virgin, salt and pepper. that's all. after everything was plated, we squeezed lemon on top. oh, but we didnt use all of the mixture, i'm planning on heating up the leftovers as a dip or spread or something along those lines. </p> <p>and - so weird. the garlic that was sauteed w/ the swiss chard turned pink!</p> well, 80 basically summed it up. its 4oz of goat cheese (just plain, regular, from a tube) mashed up w/ 3 large cloves of garlic, sun dried tomatoes, 1/2 box of frozen spinach, a touch of extra virgin, salt and pepper. that’s all. after everything was plated, we squeezed lemon on top. oh, but we didnt use all of the mixture, i’m planning on heating up the leftovers as a dip or spread or something along those lines.

and – so weird. the garlic that was sauteed w/ the swiss chard turned pink!

]]> By: BShttp://www.endlesssimmer.com/2008/03/04/chicken-roll-up/comment-page-1/#comment-6742 BS Tue, 04 Mar 2008 15:30:34 +0000 http://www.endlesssimmer.com/2008/03/04/chicken-roll-up/#comment-6742 that looks DELICIOUS...gansie, will you be following up with details on how this creamy spinach filling is prepared (obv. I would like to know what type of goat cheese you prefer) that looks DELICIOUS…gansie, will you be following up with details on how this creamy spinach filling is prepared (obv. I would like to know what type of goat cheese you prefer)

]]> By: Timhttp://www.endlesssimmer.com/2008/03/04/chicken-roll-up/comment-page-1/#comment-6740 Tim Tue, 04 Mar 2008 14:24:11 +0000 http://www.endlesssimmer.com/2008/03/04/chicken-roll-up/#comment-6740 I cook greens with everything. My all time favorite is kale, but collards, mustard, turnip, chard, they're all amazing. The key is to cook meat in the bottom of the pot - bacon, ham, something greasy and delicious, and then deglaze the pan with some water as you start to cook the greens. The greens pick up all of the flavor and rub it all over themselves like oil on a tacky Maxim model. I cook greens with everything. My all time favorite is kale, but collards, mustard, turnip, chard, they’re all amazing. The key is to cook meat in the bottom of the pot – bacon, ham, something greasy and delicious, and then deglaze the pan with some water as you start to cook the greens. The greens pick up all of the flavor and rub it all over themselves like oil on a tacky Maxim model.

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