Apples, squash, pumpkins
The calendar says we are reaching the end of summer, but one of the only signs we have noticed in the markets is the appearance of apples, butternut squash, and pumpkins. Today's menu combines some end-of-summer ingredients, and an apple cake to welcome the crop that survived the freeze of early spring. The cake can be made ahead, sliced, and frozen for later use.
We recently tried the chicken breast recipe for the first time. As with many recipes, it needed a little work. On our next attempt, Garry and Jean Snipes were our willing guinea pigs, and we thank them for letting us experiment on them. We now find that this is a perfect recipe to prep ahead of time for guests. The filling can be made early in the day, and the chicken breasts stuffed, and refrigerated. Up to two hours ahead, bread the chicken and return to the refrigerator. Once your guests arrive, you only need to sauté the chicken, and place it in the oven to finish cooking while you put the remainder of dinner on the table. We did notice that two of the three recipes today includes bacon, which reminded us of a cookbook we purchased for our bacon-loving daughter, Everything Goes Better with Bacon.
