Wednesday, August 29, 2007

3 Recipes To Share

Here are three recipes I used for recent dinners that got rave reviews from hubby. Two are my own creations, but the hash is a recipe from friends of ours.

SWISS AND BACON STUFFED CHICKEN BREAST

2 boneless, skinless chicken breasts pounded flat
4 strips of uncooked bacon
2 slices swiss cheese (these are deli slices...you'll have to improvise if you use block cheese)
fresh herbs (I used oregano, thyme, chives and scallions)
salt and pepper
2 pads of butter

Lay 2 strips of bacon and 1 slice of cheese per breast on the rough side. Carefully and tightly roll of each breast and place them in a baking dish, seam side down. Top each breast with the herbs and a pad of butter. Add salt and pepper to taste. Bake, loosely covered in a 350 degree oven for 45 minutes or an hour or until chicken is done.

SHAFFER HASH

1 lb bulk breakfast sausage (do not use a sweet-flavored sausage like maple flavored. A sage sausage works well)

Several red potatoes, sliced fairly thickly (but not too thick) and then each slice quartered, or dice, but not too small. We need the potatoes to cook through, but we don't need them to cook through to quickly and burn or mash up

Medium onion (vidalia works great) chopped

Good sized sweet pepper, chopped

6 eggs, beaten well with a little milk

2 tablespoon worchestershire sauce

salt and pepper to taste

Shredded cheese

Place the meat and veggies in a very large cast iron skillet with a little oil or butter. Stir fry on medium-high heat for a minute or two, then add a little water, reduce the heat, cover and cook. Let cook until the sausage is browned, but not cooked through yet. Add the worchestershire sauce, salt and pepper. Re-cover and let cook until the potatoes begin to soften, stirring occasionally. Just before potatoes are fully cooked, remove the lid if there's any liquid in the pan. When the potatoes are cooked through, add the egg and let sit until it begins to set much like an omelet. Then carefully stir through until the egg is cooked.

Serve with the cheese over the top. Also good with ketchup.

SAUSAGE STUFFED SPAGHETTI SQUASH

Good sized spaghetti squash
1 lb bulk sweet italian sausage, partially cooked
Spaghetti sauce
Mozzarella cheese

Cut the spaghetti squash in half lengthwise and remove the seeds. Fill the cavities with the sausage and top with a generous amount of spaghetti sauce. Place squash halves in a baking dish and pour a little water around the squash. Cover loosely and bake in a 350 degree oven until the squash is just about cooked through. Remove cover, top with cheese and return to oven and cook until the cheese is melted.

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