***********QUICK BACON GARLIC MASHED POTATOES
5 or 6 red potatoes
milk,
dash of garlic powder
butter
half jar of Real Bacon bits
salt and pepper
Peel potatoes and boil until soft, mash potatoes, add a little milk a dash of garlic salt, 2 to 4 tablespoons of butter. add a jar of real bacon bits salt and pepper to taste mix through.
STUFFED CHICKEN BREASTS
4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.
Stuffed Breast of Chicken
Filling:
1 tablespoon vegetable oil
3 ounces spinach, stemmed, and washed (about 3 cups)
1 cup ricotta cheese
1/4 cup grated Asiago
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Chicken:
6 chicken breasts, boneless, tenderloin attached (about 3 pounds)
1 cup unsalted butter, room temperature
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh marjoram leaves
Kosher salt and freshly ground black pepper
Preheat oven to 450 degrees F.
To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes.
Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper.
To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish.
Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices.
Mashed Potatoes
2 pounds small red potatoes, cut into 1-inch chunks but not peeled
1 cup heavy cream
6 tablespoons unsalted butter
Kosher salt to taste
Put the potatoes in a sauce pan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat and cook, uncovered, for 15 to 20 minutes, until fork tender. Drain the potatoes and set aside. In a saucepan, combine the cream and butter and heat over medium heat to melt the butter. Raise the heat and bring the cream to a boil. Add the potatoes, mashing them with a fork as they are mixed with the cream. Do not mash them too much; they should be a little lumpy. Season with salt and serve hot.
I hope this was helpful,Take Care!!! :)
The most basic Mashed Potatoes recipe involves potatoes, a little milk/cream and a little butter (OK, maybe a lot of butter). First, peel then cube the potatoes and boil them in salted water till they are fork tender. Drain off the water. Before mashing them, add some butter (start with just a couple of teaspoons' worth - you can increase it later) and some milk (any kind you like) or cream. Start with a little milk - you can add a little more later to get it to the consistency you like. Then mash them and mix it all together. Afterwards, you can add different herbs (rosemary, chives, thyme, etc.) until you find a combo you like. Make it your own!
Sorry, I have never made stuffed chicken breasts. I'll be watching this question for a good recipe, though.
Chicken:
Cook 1/4 cup onion with 1 large clove crushed garlic in 3 tablespoon butter, until soft, add plenty of pepper and a little salt.
Add 1cup plain dry bread chunks and stir. Add enough water to moisten. Don't add too much, it will turn out mushy!
Stir in 1/4 cup dried chopped apricots.
Butterfly chicken breasts, stuff and seal with tooth picks or tie with white thread.
Season with garlic salt, pepper and poultry seasoning. I add a little cinnamon too.
I add 1/2 cup of chicken broth to bottom of pan and tent chicken with foil for 40 min, then remove foil for final 20 min. Make sure to baste at that point!
Cook1 hr at 300F
Neeps and Tatties
2 rutabegas
2 large baking potatoes
2-4 tablespoons butter
salt & pepper
Peel and finely chop and boil rutabegas first they take about 30-40 mins. Drain
Peel and chop and boil potatoes, about 10 mins, test with fork, they should mash. Drain.
start by mashing rutabega, as this will take longer. Once rutabega mashed, add potato and mash together. Add butter one tablespoon at a time until you reach your desired consistancy. Salt and pepper to taste, these taste great with a lot of pepper!
My husband never would eat rutabega or turnip until I made these, now he loves it and asks for it often!!
For a garlic mash, really yummy there is a pub just outside of Leicester that does garlic mashed potatoes to die for, I asked the chef for his recepe and surprisingly, he told me! It's the Bull's Head near Hinkley.
Here is the recipe
2 lbs potatoes
2 cloves garlic
3 spring onions,
1/3 cup milk
Butter small knob
Boil potatoes and whole garlic cloves until soft. Drain, dry over a very low heat, then mash, use a ricer if you have one, it really makes a difference, there is absolutely no lumps when you rice them. Warm the milk and add with the butter and really give it a good wellie (beat it) until it is really nice and creamy. Put into an oven-proof dish and if you like, you can sprinkle some cheese on the top to make it brown..
Or just have it as an accompanyment to your stuffed chicken breast! With frozen peas... Beautiful
2 Chicken breasts
1large garlic clove
Grated rind of 1/2 lemon
2 oz butter
1 desertspoon of chopped fresh parsley
1/2 oz plain four
1 small egg lightly beaten
2 oz fresh breadcrumbs
S & P
Beat the chicken breasts flat as you can (be careful not to make holes). Mix together the garlic, lemon rind, butter, parsley and salt and pepper to form a paste. Roll the paste in cling film to make a sausage and put into the fridge to harden.
Put the small butter sausages onto the breasts and roll in clingfilm and put into the freezer to set for about 15 minutes. Coat the chicken in the flour, dip in the egg and coat in the breadcrumbs, return to freezer awhile and repeat the flour, egg and breadcrumbs procedure. Cool again and then bake them at gas mark 5 for 30 to fourty minutes, untill they are nice and golden and cooked right through..
I can give u one for the mashed potatoes.
In a 1 1/2 - 2 qt cooking pot, place pot half full or more of peeled and quartered Russet potatoes. Cover with water. Bring to a boil and cook until done. You may cover with a lid, but keep it ajar. Drain water off. Add 1 stick of softened butter, (not margarine.) add 1 tsp of salt and 1/2 tsp of pepper. Add a little bit of canned 'evaporated' milk, using a an electric mixer, beat on med, add more evaporated milk as needed until desired consistency is reached, and beat on high until light and fluffy. Add additional salt and pepper until desired taste or season at the table for those that need salt free foods. This is my mom's recipe of mashed potatoes. They aren't difficult to make, but the evaporated milk and use of butter makes them richer tasting.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
Mash - keep some of the water you boiled the potatoes plus milk butter - but most importantly use a bit of finely ground nutmeg - it really makes a difference - try it.
Sorry I am not too keen on stuffed chicken