I made this for a Sunday night dinner, and…oh…YUM.  Brian paired it with a great wine, and this would be why we have no need to go out for dinner.  There is nothing low-fat about it, unfortunately.  The kids loved it, and they want it in regular rotation.  Unfortunately, our waistlines would not allow for that, so this will be a once a month at the most meal.  They have already asked for it again.  It’s that good.

Did I say YUM?  Well, yeah…YUM, and really rich.

Honey-dijon-bacon-chicken (based on Outback Steakhouse’s Alice Springs Chicken)

4 boneless skinless chicken breast filets, 1/2 ” thick
1/4 cup dijon mustard
1/4 cup honey
2 TBSP mayo
1/2 tsp mesquite flavoring “spice”
10 slices bacon, sliced in half
1/2 teaspoon seasoning salt
1 1/2 cups sharp cheddar, shredded
1 1/2 cups monterey jack, shredded

Preheat oven to 350 degrees. Pound chicken to 1/2″ thick and sprinkle with seasoning salt. Set aside. Meanwhile, cook bacon in a skillet until done. Drain the grease from the pan. Put chicken in and brown on both sides (about 3-4 minutes per side). Place in baking pan. Mix the mustard, honey, mayo and mesquite together. Pour over chicken. Cover with the bacon and then the cheese.

Cover with aluminum foil and bake for 30 minutes.

Nutmeg Creamy Potatoes

This is a version of potatoes that I learned from a French girl from Provence in 9th or 10th grade in our Home-Ec cooking class.  If you can find nutmeg in the nut form that you can actually grate…this tastes so much better.  Penzey’s sells them, and I had to re-stock.  I used the last of my little nut on this dish.

4 cups hashbrowns (mine were frozen and shredded)
2/3 cup cream
1 cup parmesan cheese
1 tsp fresh grated nutmeg (oh, fine, use what you have in your spice rack!)
1/2 tsp sea salt
1 TBSP butter
1/4 cup Parmesan

Pre-heat oven to 375 degrees. Mix the cream, 1 cup cheese and spices together and then mix with the hashbrowns. Place in a oiled baking dish and put butter and parmesan on top.  Cover.  Bake for 45 minutes.