Smokey Stuffed Onions

4 small to medium yellow onions (white or videlia are nice substitutes)
1/2 c reduced sodium chicken broth
4 slices smoked bacon, cut into 1/4 inch pieces*
1 slice grain bread, torn into small pieces
1 c Gruyere or Swiss cheese, shredded
2 tbsp chopped flat-leaf parsley (or 1 tbsp dried)
coarse sea salt and fresh ground pepper

-Peel and core onions: Carefully cut bottom off of onion in order for it to sit flat. Do not remove much of the onion itself, otherwise it will fall apart during baking. Cut onion approx 1/4 1/3 from top, discard to composter. Hollow the onion by using a melon baller to remove the core, leaving 1/4-1/2 inch wall on sides and bottom. (usually 2-3 layers of the onion.) Chop 1/2 the insides for use later in this dish, save the other portion for another meal. *** this is not a s difficult or time-consuming as you may think!***
-Preheat oven to 450F. arrange onions cored side up in a baking dish. Pour both in bottom of pan. Cover with foil or lid and bake until tender, about 20 mins. Remove onions from pan, draining any liquid from cores, then from pan; return onions to pan, cored side up. Set aside.
-In skillet, cook bacon oven medium heat until crispy. Add the reserved chopped onions and cook, stirring frequently, until caramelized. Let cool.
-Add bread cheese, parsley and S&P to cooked bacon mixture. (I prefer to let the bacon and onion mixture cool prior to added cheese etc, otherwise it becomes too gooey when stuffing the onions.)
-Fill hollowed onions with the above mixture, using the back of a small spoon to pack tightly. -Bake uncovered until golden, about 20-25 mins.
-Upon serving, garnish with more shredded cheese.

* Make-life-easy tip: Keep a good quality pair of scissors in kitchen, solely reserved for cooking purposes. Easily "chop" bacon directly into frying pan! Pop scissors into dishwasher`s cutlery tray, ensuring they are in the open position.

Roasted Herbed Potatoes

-Preheat oven to 450F.
-In a roasting pan or glass casserole dish, toss 1.5 pounds scrubbed small new potatoes with 1 tbsp olice oil and 1/2 tsp Herbes de Provence. Season with 1 tsp coarse sea salt and 1/4 tsp fresh ground pepper.
-Roast, turning occasionally, until tender with pierced with knife or fork, approx 30-40 mins.

*Tip: for a twist on presentation, use a combination of mini white and mini red potatoes; upon serving garnish with sliced green onions.

Roasted Asparagus with Parmesan

-Preheat oven to 450F
-Trim ends from 2 bunches asparagus.
-Lightly brush a rimmed baking sheet or oven proof dish with olive oil*
-Spread veggies and spray lightly with more Olive oil; season with coarse sea salt and fresh ground pepper.
-Sprinkle with 1/4 c fresh, finely grated Parmesan cheese.
-Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

* Make-life-easy tip: Fill a small cosmetic bottle sprayer, one labelled with olive oil, one with vegetable oil. Keep them handy in your cupboard for coating skillets or baking sheets as it is much easier to control the amount used, and is less waste than pouring out too much from the conventional big bottle! Easily spread it across the baking sheet using a silicone basting brush...easy to clean up in the dishwasher, and more hygienic than a traditional bristle brush. (Spray bottles and silicone brushes are both available at the dollar store.)

Almond-Apricot Chicken

4 boneless skinless chicken breasts (approx 6 oz each)
1/2 c sliced almonds
2 oz goat cheese
4 dried apricots, cut into 1/4 inch pieces
sea salt and fresh ground pepper
1/3 c breadcrumbs
1 large egg, lightly beaten
1 tbsp olive oil

-Preheat oven to 375F
-cut a slit in one side of each chhicken breast to creat a pocket about 4 inches long
-In a small bowl, combine 1/4 c almonds with the goat cheese, apricots and season with salt and pepper. Stuff each breast with 1/4 of the mixture.
-on a plate, combine breadcrumbs and remaining 1/4 c almonds. Dip each breast into egg then dredge in breadcumb mixture.
-Heat oil in a large non-stick skillet over medium heat. Cook chicken until golden, 3-4 minutes on each side. Transfer to oven; bake until cooked through, about 30-40 minutes. You can check by carefully opening a pocket on the largest chicken breast.

Frozen peach Shortcake Squares

We hosted some friends for dinner last night, and recipes were requested. Here's the menu: Apricot stuffed chicken breasts, roasted asparagus, herbed roasted potatoes, and smokey bacon onions. Dessert was as follows...

Frozen Peach Shortcake Squares
2 cups thawed Cool Whip Whipped Topping
2 cups Vanilla ice cream, softened (I used Nestle "Real Dairy" ice cream)
1 pkg. (85 g) Peach Jelly Powder
4 cups Prepared pound cake cubes (1 inch cubes)
1/4 cup Kraft Pure Red Raspberry Jam, warmed (I used the seedless variety)
2 small fresh peaches, each cut into 6 slices
12 fresh raspberries
fresh mint-optional

MIX first 3 ingredients in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.

FREEZE 3 hours or until firm.

DRIZZLE with jam. Cut into squares; top each with 1 peach slice and raspberry. Garnish with mint if desired.