NOT FOUND: home cooking.jpgGreetings Everyone!! The holidays and cool weather are getting here quickly. Warm foods, holiday style will just hit the spot!! Try some of these yummy recipes and enjoy.

HERBED STUFFED CHICKEN BREAST

4 whole skinless boneless chicken breast
3 ounce package of cream cheese, softened
3 ounces of feta cheese, crumbled
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of garlic powder
4 slices of bacon
1 leek
4 tablespoons of real butter melted

Preheat oven to 275 degrees. Wash and pound chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. Mix all the dry seasonings together and sprinkle all over the chicken. Now roll up the chicken breast with 1 slice of bacon outside of each. If you would like, at this time you can tie up the chicken breast with the green top of the leek. Will look very festive!! Or just use a plain old toothpick to hold the roll. Place all 4 chicken breasts in a casserole dish and pour melted butter over them, then place foil over dish and bake for 1 1/2 hours. Then uncover the dish and increase oven temp to 350 degrees. Bake for an additional 15 minutes, allowing bacon to brown. Serve with the Wild Rice with Cranberries and it is awesome!!!!

Wild Rice with Cranberries and Caramelized Onions

2 cups of chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter
2 medium onions sliced in thin wedges
2 teaspoons brown sugar
1 cup of dried cranberries
1/2 teaspoon finely grated orange zest

Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, in separate skillet over medium heat, add onions and brown sugar. Cook about 6 minutes or until liquid is also absorbed and onions are soft and translucent. Reduce heat to low. Slow cook onions, stirring often for about 15 minutes or until they are caramel in color. Stir in dried cranberries. Cook over low heat for 10 more minutes or until cranberries swell. Then fold onions and cranberries with orange zest into the rice. Now Serve and enjoy. Really has a great flavor. And if you don't care so much for onions, just add as much as you want or none at all.