When I first started sharing recipes here, I wanted to make all of my reader knew that i am not a fancy cook. I am definitely not a foodie. Instead, I try to focus on creating delicious homestyle, southern meals that my family loves. I consider myself a family cook, not a fancy cook. Today, I’m sharing a recipe that is a pretty basic, common home meal for many families– Stuffed Bell Peppers. In fact, Mellow Man asked me in early May to add these into our weekly meal planning repertoire. I called my Mother-in-Law to get her recipe as a starting point, as I knew that she made Stuffed Bell Peppers. I took her recipe, along with my memories of making Stuffed Cabbage, and practiced until I got a recipe that I liked. Here is my version of Stuffed Bell Peppers in case other families are looking for some traditional homestyle dishes to add to their recipe bank.
When Mellow Man and I were first dating, he cooked me dinner of Apricot Goat Cheese Chicken. It’s one of his specialties, and a dish that I never actually make myself. However, since it’s one of our favorite dinners around here, it seemed as if I should share it. I asked Mellow Man where he got the recipe, and he said that he had it at a friend’s house for dinner, and liked it so much that he asked for the recipe. (Don’t you love a man who cooks!) Now, he’s tweaked the recipe a bit, and does it by feel, rather than exact measurements. I am going to do my best by giving the measurements, but he shared that you can alter the proportion of ingredients based on personal taste.
- 4 Large Chicken Breasts
- 1/2 Cup Dried Apricots
- 1/2 Cup Goat Cheese
- 1/4 Cup Chopped Almonds
- 1 Egg (Use 2 if needed)
- 1/2 Cup Bread Crumbs
- 1 Tablespoon Olive Oil
Set aside 4 to 6 apricots, and then chop the remaining apricots coarsely. Chop the goat cheese, and add the cheese and the almonds to the apricots. Again, these proportions can be changed if you like more cheese or more apricots. Then split the chicken breads in half, and stuff a quarter of the apricot mixture into each chicken breast. Close the chicken breast with toothpicks– we’ve learned that round work better than flat!
Once the chicken breasts are stuffed, dip them in egg, and then coat the chicken with the bread crumbs. Put a small amount of olive oil in a pan that can transition from range to oven, and brown the chicken on both sides on the stovetop.
Once the chicken has been browned on both sides for 4 minutes, move the chicken into a 350 degree oven. Mellow Man always places one or two whole apricots on top of the chicken to brown. It should be fully cooked after 15 to 20 minutes.
This spring my sweet Mellow Man asked me to learn how to make Chicken Cordon Bleu, as he really the kind of Chicken Cordon Bleu they served at one of our favorite French restaurants. I hadn’t ever made it before, but I thought I could learn. Well, after practicing for a while, I think I have found a great and fairly easy Chicken Cordon Bleu recipe. We’ve had it almost every week for a month, so I think that Mellow Man has gotten his fill. Thankfully, every time I made it, he told me that it was delicious! Here’s the Chicken Cordon Bleu recipe that we’ve been using. I modified it from a very popular one found at All Recipes (which is one of my favorite places to find recipes).
As I have previously mentioned, I think that I am a bit of an anglophile. I have a certain affinity for English foods, and actually enjoy and like English cuisine. I love the full English breakfasts with delicious cooked mushroom and half of a tomato. Even more than the English Full, I’m particularly fond of English pub foods. For example, when I traveled to the United Kingdom on previous occasions, I had Welsh Rabbit a number of times, and enjoy making my own. One other dish that enjoyed in pubs in the UK and around home is Cottage Pie. Recently, I’ve also gotten in the habit of making a yummy English Cottage Pie, sometimes called Shepherd’s Pie for my family, and after several trial runs, I’m ready to share my recipe!
I received compensation from Linqia and Alpine Lace to write this post and share my views on the Alpine Lace Swiss Cheese; however all opinions are 100% my own.
Reuben sandwiches are one of favorite deli treats! I love pastrami, and I love melted Swiss cheese, and I love sauerkraut. Oh and Rye bread, isn’t it the best? While the sandwich is one of my favorites, it isn’t really the healthiest meal. I’ve learned that in my active life, trying to get lots of things done, with the Little Monkey in tow that eating better helps me run better. I’m trying to make switches to increase my energy and improve my sleep. For example, I’m getting salads instead of sandwiches if we hit the drive through after the Big One’s basketball practices. I found at a consignment sale this sweet little push car, so that the Little Monkey and I can take nice walks every day. To give me some fuel on our daily outings, I decided to try to make a slightly lower fat version of my favorite Reuben sandwich to give me some lunchtime energy with new Reduced Fat Alpine Lace Swiss Cheese!