Italian Stuffed Mushrooms

• 4 bacon strips, diced
• 24 to 30 large fresh mushrooms
• 1/4 pound ground fully cooked ham
• 2 tablespoons minced fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 cup onion and garlic salad croutons crushed
• 4 ounces shredded mozzarella cheese
• 1 medium tomato, finely chopped
• 1.5 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Instructions:

1. In a large skillet, cook the bacon over medium heat until crisp.  Using slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
2. Remove mushroom stems from caps; set caps aside.  Mince half the stems and discard the rest.  Add minces stems to drippings; saute for 2-3 minutes.  Remove from heat and stir in remaining ingredients and reserved bacon.
3. Firmly stuff into mushroom caps.  Place in a greased 15 x 10 x 1 inch baking pan.  Bake at 425° for 12-15 minutes or until the mushrooms are tender.

This recipe is so good I am sure like in my house it will become a regular in yours!  It is great for an appetizer or a side dish.

*This is not an original recipe this was taken from The Taste of Home CookBook.

Blackened Tomato Salad (Prep Time: 20 minutes, Cook: 8 minutes, Other: 1 hour)

Ingredients

• 4 large tomatoes
• 1 tablespoon Olive oil
• 3 tablespoons sliced fresh basil
• 1/4 cup olive oil
• 1.5 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: Fresh Basil Leaves

Ready, Set, Cook

• Cut tomatoes into quarters; remove and discard seeds.  Pat dry, and brush sides evenly with 1 tablespoon olive oil.
• Cook tomato quarters in a hot cast-iron skillet over high heat 1.5-2 minutes on each side or until blackened.  Remove from skillet and cool, reserving juice from skillet
• Toss tomato with reserved juice, basil and next 4 ingredients (olive oil, vinegar, salt and pepper) in a large bowl.  Cover and let mixture stand, stirring occasionally, for 1 hour.  Garnish, if desired. Yields 4 servings

Garlic Fried Chicken Breast (Prep Time: 10 minutes, Cook Time: 20 minutes)

Ingredients

• 4 small bone-in chicken breast halves
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 large eggs
• 1 cup milk
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Vegetable oil

Ready, Set, Cook

• Sprinkle chicken with salt and pepper, and place in a shallow bowl.  Whisk together eggs and milk; pour over chicken, turning pieces to coat.  Let stand 5 minutes
• Combine flour, garlic powder, and paprika in a zip-top freezer bag.  Drop 1 chicken breast at a time into bag, seal, and shake to coat
• Pour 2 inches oil in a large, heavy skillet.  Heat to 360?.  Add chicken, cook uncovered 20 minutes or until done.  Turn as needed.  Drain on paper towel.  Yields 4 servings.

Perfect for a southern dinner at home, no matter where in the country you live.  Add some sort of greens and/or mashed potatoes and you are set in Southern Style.  Go get your cook on!!

*Recipe from Southern Living’s Quick & Easy Cook Book