Vegetable Fillo wraps

Servings:2-6 people
Ingredients
about 1 lbs long cut vegetable
as needed minced herbs fresh or dried
as needed melted butter or oil
as needed salt and pepper
optional grated parmesan type cheese
12 sheets Fillo dough or 1 sheet of puff pastry

Method of Preparation:
Place 1 sheet of fillo on a clean surface. Brush on the melted butter season with salt and pepper and some of the herbs and cheese. Place a second sheet on top and do the same. Do this until you have 6 layers in total. The recipe calls for 12 sheets that is for a second sheet but do one at a time because fillo dries out. Or just use one sheet of puff pastry and just season with herbs and cut to size. Cut the sheets into long strips about 1-2 inches thick. Cut in half and roll about 3-4 pieces of the vegetables inside. Place on a baking sheet and bake in a preheated 350 degree oven until golden brown. Serve immediately, or at room temp.

Notes
The vegetables should be about 2 in. long. Peppers, summer squash, asparagus, and mushrooms will work the best.

Lettuce Wraps

Lettuce Wraps
Servings:2-4 people

1 head Bib or Boston lettuce
1/4 cup roasted corn
as desired or 4oz. sliced roasted peppers
as desired fresh herbs [light herbs]
as needed salt and pepper
1/2 red onion dices
2 each fully cooked chicken breast cold
1 tsp lemon or lime juice

Method of Preparation:
Separate apart the lettuce and clean fully. Chop the herbs and dice or shred the chicken. Combine all the ingredients and let sit for about 20 minutes. You can cut the lettuce if it is to large you want it to be bite sized when you are done. Lay the lettuce leaves flat and place about a 1-2 table spoons of the ingredients in the center. Roll the lettuce being sure not to break the lettuce. Place the seam on the bottom to prevent opening.

Notes
For the herbs you can use whatever you like but parsley, cilantro, tarragon, and dill will work the best. To spice it up a little you can add hot sauce or some fresh hot peppers.

Prosciutto & Asparagus Bundles

Servings:4

Ingredients

20 ea. Fresh Asparagus tips
4 slices Prosciutto [thin]
as needed salt & pepper
2 oz Olive oil
6 ea. Sage leaves
Half stick butter
1 hand full of mixed greens per-person
as needed Grated parmesan cheese

Method of Preparation:

Cut asparagus to 3-4 in. in length.
Steam until just tender and shock in cold water to stop cooking.
When cool, season with salt & pepper, wrap 5 tips in one piece of prosciutto.
Heat olive oil until it starts to smoke and sauté the bundles until golden brown on all sides.
Remove from the pan. Add the butter to the hot pan when it starts to foam add the sage
leaves. When that browns serve over the bundles and the green.

Italian Chicken & Shrimp with Rice

Italian Chicken & Shrimp with Rice
Servings:4
Ingredients
2 each boneless chicken breasts
12 each 16/20 pealed shrimp
1/2 cup uncooked rice
1 & 1/2 cups water or stock
as needed salt & pepper
as desired or 2 tbls fresh Italian herbs
as desired or 2 cups fresh or frozen vegetables
4 oz oil

Method of Preparation:
Start off by marinating the chicken and shrimp with half the herbs, salt and pepper, and half the oil and let sit for at least 1 hour. Heat a high sided saute pan with some of the oil. Saute the chicken until golden brown. Remove chicken and add the rest of the oil and heat. Once the oil is hot add the vegetables and saute lightly. Add in the rice and coat with the oil. Add the water or stock, stir and bring to a slow boil. While you wait for the boil, dice the chicken to a med. to large dice. Add the chicken, shrimp, and the rest of the herbs to the water and stir. Season with salt and pepper and stir once. Place a lid on top or aluminum foil. Cook on low heat on stove top or place in a 350 degree F oven until the rice is fully cooked. Fluff with a fork and check seasonings. Serve immediately.