Spicy Cheesey Grilled Peppers

This summer has been HOT here.  If it isn’t hot and humid (which is a little abnormal), it is a thunderstorm.  Due to this I have been trying to use the kitchen as little as possible to try and keep my house under 26C.  I pulled out this forgotten recipe from 3 or 4 years ago and for the life of me I can’t figure out why I haven’t made this more often.  It has become almost a weekly dish now.

Ingredients.
2 -3 peppers, assorted colours
~ ½ cup grated cheese (I like a sharp cheddar)
Jarred/canned Jalapeno rings

Directions:
1. Remove the seeds and membrane from the peppers.  Then slice into strips about 1.5 to 2 inches wide (you want them wide enough to be able to hold the cheese).
2. Put the pepper slices skin side down and add cheese to the top on each pepper slice.
3. Place a slice of the jalapeno on top of the cheese of each pepper slice.
4. Place on the grill at medium high heat and grill until the peppers start to soften and cheese melts (~8 minutes).  The peppers should still retain their shape and have enough structure that you can pick them up.
5. Remove from grill and let cool for minute before enjoying!

Reviews:
I really enjoy these and we never seem to have leftovers.  They are a great way to use up any peppers we have had leftover from earlier in the week.  Depending on how much spice you like you might want ½ the jalapeno slices on the top of your peppers ( I find I do this for mine a lot, while I put whole slices on O’s peppers).

Grilled Stuffed Chicken

We were visiting our friends at their cabin one weekend, when they brought out the Weber How To Grill book, and raved. Well I spend a few hours that weekend flipping through that book, again, and again, and again. Everything in there looked so good and I couldn’t wait to try some of them. However, I have had some trouble finding the book at a reasonable price so I tried to make this one from memory.

Ingredients:
2 chicken breasts
2 slices provolone cheese
Prosciutto
Fresh Basil
Butcher string

How to:
1. Thaw the chicken breasts. Put the breasts between saran wrap and flatten with a heavy skillet or a tenderizer.
2. On top of the flat chicken breast layer 1 slice of cheese, prosciutto and 1-2 leaves of basil (I suggest 1 small leaf, but if you really like basil go for more).
3. Roll the breast around the fillings and tie with butchers string.
4. Grill on medium heat for about 15 minutes. (Turning every 3-4 minutes), until chicken is cooked.
5. Enjoy!

Reviews:
These were really good, but as I said, watch how much basil you put in each of them. I can’t wait to make them again!