Awsome Stuffed Chicken Breast

For tonights supper I made Apple Stuffed Chicken Breast and Gravy. I know you are not supposed to brag on yourself or the things you do but DAMN. This was awsome and the gravy had to be the best I have ever made. It was easy to make and didnt take very long probably 30-40 min.

3 boneless and skinless chicken breasts

1/2 cup diced apple

2 Tbsp Italian bread crumbs

3 Tbsp grated cheese ( your choice I used Mozzerella)

3 Tbsp Olive oil to drizzle in frying pan

1/2 cup dry white wine

1/2 cup water

Combine Apple, Bread crumbs and cheese and set aside for stuffing

Flatten Chicken breast with mallet. Place them in a gallon zip bag that has been cut down the sides so it can fold open. Flatten to about 1/4 in thickness.

Place stuffing down one side and roll them up.

Heat Olive oil in pan over med. heat and brown chicken on all sides making sure they done unroll. Pour in wine and water then cover. let simmer for about 15-20 min until done. Remove chicken and let rest.

To make the gravy mix 1 Tbsp corn starch with a little watter to dislove. Mix the disolved corn starch in the wine reduction left in the pan and stir until thickened.

I served with English Peas and sliced Carrots and Creamed Corn.

Its hard to go wrong with this dish.

Gone fishin

For supper tonight I decided to make something different. I found a recipe on Paula Deens wabsite for Peach BBQ sauce. She used it on Tilapia. I got to thinking it would probably go good on salmon. I had two very nice Salmon filets in the fridge. I made the Peach BBQ sauc earlier today and let it cool. That way all the flavors had time to mingle and come together. I salted and peppered my filets and seared them in a skillet with a little bacon drippings in the pan. I will get to the bacon in a bit. The filets cooked for approx 4 min skin side up then I flipped them and they cooked for approx 4 more min. this was over med heat. Brushed on a little BBQ sauce right at the end of cooking. I let them rest for about 10 min. after cooking. Added a little more BBQ sauce. They were very moist and flakey. My two side are Herb roasted potatoes and french cut green beans.

Potatoes were peeled and cut into about 1" peices. Cut up 5 peices of bacon into small peices and browned them off in a skillet. Resered the peices and poured a little of the bacon drippings over the potatoes in a small casserole dish. Tossed the potatoes to coat with the bacon drippings (light coat). Sprinkled on Italian herbs and salt and pepper. Covered with tin foil and placed in a 400 degree oven for about 30 min until fork tender. Removed foil and turned on broiler for a few min to help them brown a little. When done sprinkle the reserved bacon peices over the top of the potatoes.

The green beans were a can of french cut green beans. placed them in a small boiler with a couple of strips of bacon and a litle salt and pepper. Bring them to a boil anf turn down to a low simmer, let them simmer on low for about 45 min. Some people dont like there beans cooked down that much you can ajust the simmer time to your liking.

BBQ sauce is easy to make its a Paula Deen Recipe.

3/4 c Ketchup

3Tbs prep. mustard

1/2c oil

1/2c Apple cider vinegar

pinch of Garlic salt ( I didnt have any so I used 2 cloves of chopped garlic)

3Tbs Worcestorchire sauce

2tsp paprika

1/4c lemon juice

1tsp pepper

3 Tbs Brown sugar

3/4 water

1/2c onion chopped

2c peaches fresh or canned

Combine everything in a boiler except peaches. Cook on med low heat for about 20 min. until thickened a little. Blend the 2 cups of peaches in a blender and then mix them into the sauce. Let cool. I put the sauce back into the blender to puree the onions and garlic.

What to make for supper.

I was looking on the Paula Deen web site and came across a recipe for Goulosh. I decided to try and make it. A couple of the items that was in her recipe I didnt have, so here is my recipe.

1lb ground beef

1 14 oz can of crushed tomatoes

1 8 oz can of tomatoe sauce with garlic and herbs

1 large onion diced

3 cloves of garlic chopped

3 cups of water

1/2 cup of red wine

salt to taste

1 tbsp italian season

8 0z pckg of elbow mac.

Brown ground beef in 3 quart dutch oven and drain cooked out fat. Combine the crushed tomatoes,tomatoe sauce, onions, garlic, water, wine and italian season with ground beef. Let this simmer for about an hour. Add the elbow mac and let it cook until tender. Stir often to keep mac. from sticking. Add salt to taste. Serves 6.

This turned out very good. Geat, easy dish for a cold wet night.

Southern Fried, Southern Pride

I come from a long line of great cooks, not chefs, cooks. I learned so much from my Grandmother, Ruby H., she was an awesome cook. She cooked with all the traditions of a southern cook. She made biscuits for every meal and corn bread at least once a day. Made homemade banana pudding at least once a week. That was my Grandfathers favorite desert. Most of her dishes had a little bacon grease added for flavoring and there were lots of southern fried goodies at most meals. During the summer they always had a huge garden so we grew up with fresh veggies. Fried green tomatoes are still on the top of my favorites list. We would also have stuffed bell peppers, of course the peppers would come straight out of the garden. Fresh corn (white field corn only no yellow stuff), Green beans (Rattlesnake beans are the only way to go when growing your on), fresh tomatoes, multiple kinds of peppers from mild and sweet to just plain hot and many more veggies of all variety. I don't think people can truly appreciate veggies until you have fresh veggies straight out of the garden. The things she could do with those fresh veggies were out of this world. I have tried to duplicate some of the things she made but they were only imitations not duplications. She taught me how to make Salmon Croquettes, which I love. I can actually get them very close. Another influence on my love for cooking was my Dad. He could make about anything he set his mind to. He wasn't afraid to try combinations, sometimes they worked, sometimes they didn't. My Mother is still a big influence in my cooking as well as a lot of other things I do in my life. She is an amazing woman as well as a great cook. There were so many other relatives that were great cooks that I cant list them all.

Then there were the times growing up that we would go to family reunions. They were times to see family that you hadn't seen in a long time. A time to catch up on things going on in there lives and remember the people that had passed on. While everyone was talking in little groups about family and people or ball games, hunting season or what ever subject was in there group. There was a group of (normally) women that was putting the dishes brought from home out on the tables and getting drinks and deserts together and ready. Then someone would ask the blessing. At this point some of the finest southern dishes you could find would have the lids removed and unwrapped. The children's plates were fixed and plates for some of the elder family members that couldn't stand long enough to fix there on would be made. Then everyone else would line up and fix their plates and get drinks then find themselves a seat. Where just moments before there was endless chatter of conversations and sounds of children running and playing now there is just the sounds of people enjoying a great meal together. It impressed on me at a young age the importance of some of these meals. That they weren't just for nourishment but they were for spending quality time with family and bringing people closer together. Fellowship, friendship and lots of love were being passed around the tables. Smiles lit up faces and everyone was satisfied and happy.

Now our family get togethers seem like they have gotten a lot smaller. A lot of the older family members have gone on to their reward and our family has spread out and new families formed. Even so , when we get a chance to get together great cooking and a wonderful meal are still the center of attention. Maybe one day when we have grand children we will have big family get togethers again. I am sure they will still revolve around having a meal and catching up. Even though our family gatherings have gotten smaller the fellowship, friendship and love has not lost any of its strength over the years.

Its for these reasons that I enjoy cooking. Whether its for my family or a group of friends. Its the fellowship, friendship and the love that makes it all worth it. I still have a lot to learn and will never rate up with my Grandmother or my Mom or Dad, but will strive to make my own dishes that my family and friends will walk away with that satisfied feeling and a smile on there face. To hear the words "boy that was good, did you try the _____?"