Stuffed Potatoes

Makes 12 servings



Ingredients
6 medium potatoes
1 big red onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 chicken breast, cut in 1/2 inch pieces (I left this out this time)
1 tbsp butter or olive oil
1 tsp fresh lovage, chopped  (I used dill this time)
80-100g grated cheese
salt and freshly ground pepper, to taste

Directions
1.  Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.

2.  Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat.

3.  When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.

4.  Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown.

Din Din!

I love Chicken dishes.  I feel like there is no way you can screw up chicken (well unless it's undercooked and you get sick and die, but I'm not that bad of a cook haha).  I love it in many variations.

Tonight, I thought I'd give Chicken Cordon Bleu with garlic mashed potatoes a try.  I know, I know, not really demonstrating any skill here right?  It's a basic dinner, but is always delicious.  I cooked it toight and it was pretty delicious.  I made 4 servings and tried to feed the family, but no one likes to try new things so I ate alone and now have a ton for sandwiches I guess.

Here's the recipe I use:
Chicken Cordon Bleu
Prep Time: 10 minutes
Cook Time: 35-45 minutes
Ready in: 45-55 minutes
Servings: 4

Ingredients
4 skinless, boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
                 OR
honey mustard (sometimes it's good mixed with a drop of brown sugar)

1.Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2.Pound chicken breasts to 1/4 inch thickness.
3.Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs*.
4.Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

* If you choose to go with bread crumbs.  I'm not a fan so I use a sweet honey mustard.  It's even delicious is you mix some brown sugar into the mustard.  Use a basting brush to coat the chicken.

Creamy Garlic Potatoes
Ingredients
6 medium Russet Potatoes
4 Tbsp. Margarine or butter
1/4 to 1/2 C. Milk
1 tsp. Salt
1/2 tsp. Black Pepper
Garlic to taste (I prefer using a garlic powder because it's easy to mash in and always in  the cupboard if we don't have fresh)

Directions:
Wash potatoes thoroughly, cut into uniform pieces, and drop into salted boiling water. Cook potatoes until they are fork tender. Take potatoes out of boiling water and drain. Peel most of the potatoes, make sure you leave about one fifth of the area not peeled. Place potatoes into bowl with other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take all of the lumps out, if you do, just be careful not to totally mash the potatoes. Makes 4 servings.

Potato Hint: If you want really great tasting mashed potatoes, do not boil them, bake them. Baking brings out a a great roasted taste.