The White Recipe Book

Important notice: The White Recipe Book, also known as The Recipe Book, has been reprinted this week. There are no changes other than a dedication page added, but if you want a copy, let me know. I believe they will go fast! They're $20. They're being sold as a fundraiser for a work team going to Nicaragua in January. It really is an awesome book.

Mediterranean Stuffed Chicken

I came across this recipe on allrecipes. I'll make it for supper tonight. If you go on allrecipes, be sure to read the reviews and comments. People post helpful suggestions. For example, the recipe says the meat should be pounded thin, filled, wrapped, tied with string. One reviewer suggested cutting deep slits into the side of the breast and filling it that way instead. Many people also suggested to coat them in bread crumbs before baking. There are also sometimes suggested side-dishes. I'll be making lemon rice to go with this, as well as a chopped salad with oil and balsamic. Mmm!

4 skinless, boneless chicken breast halves - pounded thin
4 ounces cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.

Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.

Bacon Wrapped Chicken Breast with Peach, Corn and Bacon Ragout

There's bacon in this recipe twice! I saw this meal being made on Cityline. Fantastic! A nice change from the meals I generally make. www.citytv.com/cityline/food/recipes/article/91292--bacon-wrapped-chicken-breast-with-peach-corn-and-bacon-ragout

Chicken Breast:
4 whole chicken breast
12 very thin slices bacon
1 tbsp grape seed oil

Niagara Peach Ragout:
¼ cup diced smoked bacon
1 tbsp butter
½ cup diced Niagara peaches
½ cup corn nibblets
¼ cup sliced shallots
½ cup 35% cream
½ cup Triple cream Brie
2 tbsp chopped rosemary
Salt, pepper to taste

Lay a large square of plastic wrap flat on the counter. Place the sliced bacon down the center of the plastic wrap. Place the chicken breast on top of the bacon, using the plastic wrap roll the bacon around the chicken. Chill for 15 minutes. Un wrap the plastic wrap and using the grape seed oil sear the wrapped chicken breast. Once golden brown on all sides place in a 400-degree oven for approximately 12 to 15 minutes. Let rest for a least 3 minutes out of the oven before serving.

Melt the butter in a fry pan over medium to high heat. Add the bacon, shallots and sauté for about a minute to release the flavours. Then add the corn, rosemary and warm through. Now add the peaches and 35% cream and again warm through, once hot add the Brie and remove from the heat. Allow the Brie to soften, season with salt, pepper and serve.

Notes:
I didn't use grape seed oil. Just used butter.

The bacon renders a lot of fat... the recipe doesn't indicate draining any of it, but you may want to do that.

Apple Oatmeal Crisp

This recipe is from allrecipes.com

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.

In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.

Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Notes:
Equally as good with rhubarb.

I decided to include the cinnamon for the rhubarb recipe, and it was fantastic!