While I'm off in two different directions to have dinner with these two (I mean, be SERVED dinner!) you go off in two directions and visit their blogs, ok?
From KFarmer at KFarmer & the Dell:
Baked Chicken w/Roasted Red Peppers, Garlic Mashed Taters & Broccoli
Roasted red peppers
Melt butter, olive oil and butter in a pan. Add basil and roasted red peppers. Simmer. Add chicken that has been lightly seasoned with salt and pepper. Cook till half done.
Take chicken out of pan, put juice into baking dish. Slice chicken in the fattest part of the meat and stuff with red pepper.
Take a piece of bacon and wrap around the chicken. Place in slow oven, 350, till chicken is done (about 20 minutes).
Turn oven up to 450 and bake till bacon has browned.
Slice some Gouda cheese. Put Gouda on top of chicken and pop back in the oven for a few minutes until cheese has softened.
Garlic Mashed Taters
4 or 5 white potatoes
Cut up taters, cook in slightly boiling salted water till soft. Drain.
Melt butter, parsley and garlic powder. Add taters, milk and sour cream. Whip, mix, stir, whatever you like best.
Cut up broccoli and put in boiling salted water for as long as you like or as little as you like. Drain and add salt, pepper and yes, more butter.
Dinner for Ready Set Cook is served!
From Ian at The Gallumphing Gourmand:
Chicken Pepper Pie
4 white potatoes, washed and peeled
2 lbs. chicken breasts, cut into strips
3 large red bell peppers, seeded, roasted and peeled
2 C plain low-fat yoghurt
3/4 C grated parmesan cheese
2 tsp garlic powder
2 tsp coriander
2 tsp cumin
2 tbsp butter, melted
Preheat oven to 375F.
Grease the inside of a 12x9x2 baking dish.
Thinly slice the potatoes, and arrange them in layers in the bottom of the
baking dish, the sides as well. Brush with the melted butter, and grate
some pepper on top.
Arrange the pieces of chicken on top of the potatoes.
Place the peppers, garlic powder, cumin, coriander and yoghurt into a food
processor, and blend until smooth and the mixture is a uniform colour.
Pour the yoghurt mixture over the chicken, and sprinkle the grated cheese
over the top.
Bake at 375F for 45 minutes.
Remove from oven, and let stand for 5-10 minutes to allow the pie to firm up
so it's easier to slice.
My own submission:
Chicken and Red Pepper Tourtiere
2 lbs boneless, skinless chicken breast (about 4 breast halves)
1/2 cup finely chopped onion
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground cinnamon
3 large potatoes, peeled and sliced thickly
1 small jar roasted red peppers-sliced into 1" wide strips
pastry for double-crust pie
Preheat oven to 400 degrees F (200 degrees C).
In a large pot, mix the chicken, onion, and enough water to barely cover the chicken.
Season with salt, pepper, allspice, cloves, and cinnamon.
Bring to a boil. Reduce heat to low and simmer 30 minutes.
Shred the chicken and set aside until cooled to room temperature.
Place one crust into a deep pie pan and add chicken mixture in
alternating layers with potatoes and peppers.
Place top crust on top of pie and pinch edges to seal.
Cut slits in top crust so steam can escape.
Bake in preheated oven until golden brown, about 50 minutes.