Malibu chicken - All rolled up

When I was in high school, my best friend had a boy friend who was a few years older than us. He worked as a parking lot attendant and collect lots of one dollars as tips.  In the evening he would come over to my friend's house with a wad of money. She would then beg him to take her to Sizzler where she loved the cheese toast. Often I would go along for a ride and ended developing a certain attraction for the Malibu Chicken. Somehow I remember as a roll. So here it is

Pounded out a boneless, skinless chicken breast. My trick is to do this between two sheets of saran wrap.

Layer slices of ham and swiss cheese.

Rolled it up and secure with tooth picks.

Dip rolls in beaten eggs and bread them with Panko crumbs.

Bake until done. Served here with avocado, lime, and sour cream.

Roasted Frogs

Not really.

Roasted garlic and chicken

I'm starting a new tradition called Sunday Supper. New to us, that is.

Actually we have been sort of doing this off and on with our sometimes Sake Sunday, but I want to make more formal proclamation and a button too. I like making buttons, so if you do too, be on the look-out!

Super Sake Sunday Supper

Last Sunday was a Sake Sunday Supper. I roasted cut up chicken thighs with a whole bulb of garlic.

Roasted garlic is really mellow compared to raw or even sautéed garlic. One can just cut off the pointy top, drizzle with olive oil, salt and pepper, and roast with meat or root vegetables (or all by themselves which I'm currently doing for today's supper). I'd say roast for about an hour, and I flip them over halfway through the process. The roasted cloves can be squeezed out and mashed (delish on toast) or fished out one by one and eaten whole.

Other dishes here are rice, shredded cabbage, both savoy and purple, tossed in a light mixture of soy sauce and olive oil, and a fruit bowl of pomegranate, plum slices, and a half of a fig.