Ricotta, Mushroom And Herb Stuffed Chicken:

Ingredients:

2 pieces Boneless Chicken Breasts; 1 slice Bacon; 1 tsp. + 1 tbsp. Olive Oil; 175 gm chopped Button Mushroom; 1 small finely chopped Onion; 1 tbsp. minced Garlic; ½ cup finely chopped Spinach; 2 tsp. Fresh Parsley chopped; ½ tsp. Oregano; 1/4 tsp. Dried Basil; 2 tbsp. White wine; ½ cup Ricotta; 3 tbsp. shredded Parmesan Cheese; Salt and pepper to taste.

Ingredients For Lemon Garlic Butter Sauce:

3 tbsp. Butter; 1 tbsp. chopped Garlic; 2 tbsp. Lemon juice; 1/4 cup Fresh parsley chopped; Salt and pepper to taste.

Method:

Using a sharp knife, cut 1½ inch slits in the side of the chicken breast. Move the knife around creating a pocket. Marinate the chicken breast with salt and pepper for 30 minutes. Cook the bacon till crisp over medium heat in a pan. Once done, place it on a paper towel. Pat dry and crumble. In the same pan, put one teaspoon of olive oil. To this, add the onion and garlic and cook until soft. Add in the mushroom and spinach and cook until juices are released and reabsorbed. Add wine and parsley and cook until evaporated, but not dry. Cool this mixture completely. To this cooled mixture, add bacon, ricotta, parmesan cheese, basil, oregano, salt and pepper. Mix until well combined. Take the chicken breast and fill the pockets created with the above mixture. Take 1 tablespoon oil in a pan. Once it is hot, cook the chicken breast pieces on it for 1-2 minutes on each side or until golden. Now transfer the chicken breast on a foil lined pan and bake at 1650C for 20- 30 minutes.

Method For The Sauce:

Melt the butter in a small sauce pan over medium low heat. To this add garlic and cook for 1-2 minutes, stirring until the garlic is lightly browned. Remove from heat and stir in lemon juice and parsley. Season with salt and pepper and serve over the chicken

No-Bake Red Velvet Cheese Cake:

Ingredients For The Base:

24 nos Oreo Biscuits; 1/4 cup Melted butter.

Ingredients For The Filling:

350 gms Cream cheese; ½ cups Sugar; 1/4 cup softened Butter; 1 cup melted Semi-sweet Chocolate chips; 2 cups Heavy whipping cream; 1 ½ – 2 teaspoon Red food colour.

Method:

Place the biscuits in a food processer and process until they are fine crumbs. Combine the crumbs with melted butter and firmly press into a 9 inch spring form pan. Refrigerate for at least 20 minutes, preferably an hour. In a bowl, beat cream cheese, sugar and butter until smooth and creamy. Slowly add in the cooled melted chocolate chips, stirring until well blended. Add in the food colour and mix until completely mixed. In another bowl, whip the whipped cream until soft peaks form. Gently fold in the whipped cream into the cream cheese mixture. Pour the filling into the crust and refrigerate for at least four hours. Serve chilled.

Cranberry Flirtini:

Ingredients:

30 ml Vodka; 15 ml Cointreau; 15 ml Lemon Juice; 15 ml Triple Sec; 30 ml Cranberry Juice; Lemon rind for garnish.

Method:

Take a Martini glass and keep it in the freezer. Put ice in a cocktail shaker and add all the ingredients. Shake well till frothy. Take the glass out of the freezer and double strain the drink into it. Garnish with lemon rind.

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