1.) Stuffed Chicken Breast

4 Boneless, Skinless Chicken Breast

8-oz. Container garlic & herb cream cheese spread

8 slices of bacon

Flatten chicken breast between wax paper. Spread each chicken breast with cream cheese and roll up. Wrap 2 slices of bacon around each roll; secure with toothpicks. Place on a grill or in a grill pan over medium heat. Cook, turning occasionally, until golden and chicken juices run clear, about 20 to 25 minutes. Serves 4

2.) Colorful Rice Toss

2 c. instant rice

8-oz. bottle zesty italian dessing

2 c. boiling water

1 tomato

1-2 T. butter

1 onion chopped

Stir rice into boiling water; cover and let stand for 5 mins, or until water? is absorbed. Melt butter in a frying pan over medium heat; cook onion until translucent. add rice to pan; pour salad dressing over, stirring to coat. Remove from heat and stir in tomato. Serve warm or chilled. Serves 4 to 6

comment back to this post if you try the recipes, thank you, hope everyone had a wonderful weekend ~warehouse gal

ps. we have created a new facebook come find us: cookin_stuff@ymail.com

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We are having a mini spur of the moment sidewalk sale. We will be blowing out some great pots and pans (byAmerican Kitchen -made in USA, and Tyler Florence’s line and maybe more) Come and Save up to 50% off and not to mention all the great summer clearance items which are 40% off ..

Dont miss the sale, remember the early bird get the worm!

~warehouse gal~

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Hey everyone, just want to let you know all the great things we had delivered today…a whole new shipment of WILLIAM BOUNDS salt & peppermill’s, we have a brand new mandoline by EDGEWARE Mandoline Slicer, also another mandoline by BORNER V-Slicer, in red, white, green and orange! Made in Germany. CDN Timers and Thermometers, from frothing thermometers to 60-min timers ,we have it all. Also we have a new shipment of Clamp Down Jars by Global Amici made in Italy. Best of all 40% off all summer stuff!!

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Stacey Kaats-Baksh

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Love him or love to hate him, people always seem to talk veteran Daily Breeze columnist, John Bogert. For over 20 years, Bogert has shared life’s ups and downs – sometimes hilarious, sometimes poignant and often controversial. John has compiled a book of his best work culled from more than 6,000 columns. On Saturday May 8 from 11am-2pm, John will sign copies of the book, titled “Grounded,” at Cookin Stuff in Torrance. The book, published by Donegal Books is $21.95 and with each purchase receive a $5.00 gift certificate from Cookin Stuff. John has been a must read for my family, especially my mom, for a long time and we are thrilled to have him at our store, Cookin Stuff owner, Stacey Kaats said.

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If these two rules of advance preparation and precisely timed hot cooking are observed, you are well on your way to culinary triumphs, Chinese style. Although some of the ingredients may seem unfamiliar, you will soon be glad to make their acquaintance; if certain ones are unavailable, any number of Western foods can occasionally be used in their place without significant loss. You do not have to adhere too faithfully to all the Chinese customs, for while Chinese cooking has an ancient tradition behind it, part of that tradition is exemplified by experimenting. The adaptation of recipes, ingredients and utensils to local demands is the Chinese way.

For Westerners, some of the delight of Chinese cooking is the insight it offers into a style of living different from ours. Over the millennia, the Chinese have developed a cuisine that in basic foodstuffs, preparation and techniques offers refreshing variations to those that are standard elsewhere. For example the Chinese use oil in their cooking, usually vegetable oil, to a far greater extent than most Westerners do. With this oil, one can get the high temperatures needed to seal in the flavour and original colour of the foods and also to preserve the all-important crispness and vitamins of vegetables. Sizzling hot oil is the marrying agent, as it brings out the best qualities of each food to produce a new appearance and happy combination of flavours after the cooking is completed. Cooking oil is all the more important since the Chinese seldom if ever use butter. They do not use many other dairy products either. In the past, cow’s milk and its derivatives butter, cream and cheese were not a part of their diet at all, but today ice-cream has become a favourite snack in many parts of the country. There have been other breakthroughs as well as cream, for instance, is used in the rich sweet called Peking dust.

In spite of the great variety of dishes we find on any Chinese menu such as fish, vegetable mixtures, meat, fowl and soups you may have noticed that there are few sweet ones. This is because the Chinese do not go in much for confections and pastries, though children sometimes suck rock sugar. They prefer dishes with stimulating tastes; what English people call savouries, such as dumplings and spring rolls.

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Ian has been loves all types of food, and is especially partial to Chinese food. Come and visit his newest website over at Digital Kitchen Scales, which helps everyone find the best Digital Kitchen Scales and information about the best prices.

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