Halve 6 hard cooked eggs; scoop yolks into a small bowl. Add 2 tbs mayo, 1 avocado and mix until desired consistency is reached. Add salt and pepper to taste. Using a small teaspoon or sandwich bag with the corner cut, fill egg white halves.
Now add 3 tbs mayo and 40 drops of red #40 food coloring to a sandwich bag. Mix well. Poke small hole in corner of bag and add a bloodshot look to your eggs. Top with an olive slice and viola.
Brown 1# lean ground beef until no longer pink; drain. Add 3oz softened cream cheese block, your favorite taco mix and simmer for a few minutes then allow to cool. Meanwhile, bring a pot of salted water to a boil. Add box pasta shells and cook for 7 minutes or until al dente; drain. Place cooked shells in cold water bath. Preheat oven to 350*. Fill shells with taco mixture and place in a baking dish with a bit of taco sauce on the bottom. Pour remaining taco sauce over shells. Cover and bake for 20 minutes. Remove cover and top with shredded cheese and broken tortilla chips; return uncovered to cook for 15 minutes. Serve over a bed of lettuce and top with cheese.
Ingredients
4-6 small chicken breasts, pounded thin
Salt and pepper
4-6 sage leaves
1/2 cup grated fontina cheese
Olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
Beat the chicken with your meat tenderizer's flat side until 1/2" thick. Sprinkle with salt and pepper. Place one sage leaf crosswise on each piece of chicken. Sprinkle each piece of chicken with 2 tablespoons of fontina cheese. Roll up the chicken and seal with two toothpicks.
Start the olive oil and garlic in a large, deep skillet over medium-high heat about 2 minutes. Brown the chicken about 3 minutes per side. Remove the chicken and add the wine to simmer for a few minutes while de-glazing the pan.
Now, combine the tomatoes, salt and pepper, and red pepper flakes in a blender and blend until smooth. I added spinach here, but you can do it either way. Pour the tomato sauce in the pan. Let bubble for 5 minutes.
Return the chicken to the sauce. Simmer for 14-16 minutes turning the chicken over after 5 to 7 minutes.
Remove the toothpicks. Drizzle chicken with sauce and enjoy.
