Rustic Round Herb Bread

(Hmmm. This picture didn't look so blurry before.)

Good bread. Good with soup, and just 'cuz. Its another easy one, and if your good at that type of thing, change the herbs to suit your tastes.

Rustic Round Herb Bread

2 c. all purpose flour

1 c. shredded cheddar cheese

1 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. rubbed sage

1/2 tsp. dried thyme

1/2 tsp. dill weed

3 Tbsp.cold butter

1 egg

1/2 c. plain yogurt ( I've subbed sour cream, works great)

1/2 c. milk

In a large bowl, combine first 9 ingredients; mix well. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt, and milk. Stir into dry ingredients until just moistened. Spoon into a greased 9 inch round baking pan. Bake at 400 for 20-25 minutes or until golden brown. Serve warm.

Chicken with Lemon Sauce

So easy, so fantastic, and if you're good, a One Arm Wonder. (my term for meals that can be made whilst holding a baby.)
This recipe is presented for 2, but I double it, do what you need to.
You will love it. Allot.

Chicken with Lemon Sauce
2 boneless skinless chicken breast halves
5 Tbsp. all-purpose flour divided
1/4 c. grated Parmesan cheese
3/4 tsp. salt divided
1/2 tsp. pepper divided
2 eggs
2 Tbsp. butter divided
1 Tbsp. olive oil
3/4 c. chicken broth
1/2 c. apple juice
1 Tbsp. lemon juice
1 Tbsp. minced fresh parsley

Flatten chicken to 1/4" thickness. (Yeah, I never do this, so suit yourself. unnecessary step in my opinion.)
In a shallow bowl, combine 4 Tbsp. flour, Parmesan cheese, 1/2 tsp. salt, and 1/4 tsp. pepper. In another bowl, beat eggs. Dip chicken in eggs, the coat with flour mixture. In a large skillet, cook chicken in 1 Tbsp. butter, an the oil over medium heat until juices run clear, turning as necessary.
Remove and keep warm.
In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to skillet, stirring to loosten any browned bits. Stir broth mixture and add to pan. Bring to a boil;cook and stir for 1-2 minutes or until thickened and bubbly. Stir in lemon juice, cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.
Serves:2

Swiss Meat Loaf

We are not really meatloaf people. B., actually really hates it, and I usually don't like it. Mostly because for both of us, we think of dried up, sticky, goopy, nasty, ketchup slathered over the top. Yuck.

Not so with this one, oh no, no ketchup in sight. This one is decadent, the Swiss cheese picks up the bacon flavor and absolutely MELTS in your mouth. Give it a go, even if your not sure about meatloaf yourself, and please, no ketchup on it.

Swiss Meat Loaf

1 egg

1/2 c. evaporated milk (I tend to follow recipes exact the first time around, and actually, I've only made this once, so I don't know about using regular old milk. I say try it.)

1 tsp. rubbed sage

1 tsp. salt

1/2 tsp. black pepper

1 1/2 lbs. lean ground beef (I used venison)

1 c. cracker crumbs (Ritz type- about 24 made one cup)

3/4 c. grated Swiss cheese (or more, you know, whatever)

1/4 c. finely chopped onion

2-3 strips bacon, cut into 1" pieces

Preheat oven to 350. Beat the egg in a large bowl. Add milk, sage, salt, and pepper, and mix. Add beef, crumbs, 1/2 c. of the cheese, and the onion; mix well with hands. (Gross, yes, but it works the best.) Form into a loaf, and place in a 2 qt. rectangular baking dish. (That's fancy talk for a 9x13 baking dish.) Arrange bacon pieces on top of the loaf. Bake for 40 minutes. Sprinkle remaining cheese on top, and bake 10 minutes longer.

Serves:6