Cooking
I love chicken stuffed with things.
Ok...these days, it's more like Veat stuffed with things, but you get my point.
The first time I had chicken cordon bleu was my freshman year of high school. I was babysitting for one of the waitresses who worked with Mom at the Four Seasons (this would be the (late) restaurant/hotel where she was the head cook, in my hometown). Sometimes there would be leftover food at the end of the night, and the staff would take it home.
I would spend the whole weekend taking care of this woman's kids (hellions, by the way), so I got used to eating whatever was in the fridge.
One Saturday, I noticed a half a chicken cordon bleu, and as cereal didn't seem like proper sustenance, I warmed it up.
Oh...yummy. And my love affair with stuffed chicken began.
I'm always trying new things, but I seem to come back to some sort of cheese and ham (or in my case, fake ham) product, tucked inside a chicken breast.
My latest attempt came out quite nicely; a smoked cheddar, with prosciutto for Matt, and Morningstar Farms veggie bacon for me.
I butterflied the chicken, salted and peppered both inside and out, and tucked everything up, securing with toothpicks.
I added a tablespoon of butter to mine, as it was without natural juices.
Absolutely fabulous! Great flavor; the cheese and 'meat' blended well. It just gets better all the time.
And Matt made some very tasty latkes to go with. We've discovered that draining the potatoes for 30 minutes makes a big difference.
- Smoked Chicken, Apple, Blue Cheese & Walnut Salad With Cheese Biscuits
Well, not really much to say about this. Mix of baby lettuces & spinach, diced green apple, bleu cheese & toasted walnuts, tossed with a lemon-mustard vinaigrette. Smoked chicken for Matt, Quorn cutlets for us. Cheddar cheese biscuits. Dinner....
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- In Lieu Of: Grammy's Irish Stew
I'm coming up on my ten-year Vegetarian anniversary. Wow...ten years! It's been a good decade. The food ride has been pretty incredible. I could sit here all night, compiling a list of all the foods I've tried and added to my diet since I...
- Citrus And Ginger Roasted Chicken
Friday's dinner (I would have preferred to order pizza, but opted not to be lazy), from Food & Wine. Another case of 'I really should have read the recipe all the way through first...'; as I was preparing to start cooking, I noticed the ingredients...
- Celebratory Dinner
Happy House-iversary to us! It's exactly one year since we bought the house, and we still love it. We're still working on it, but it's more and more 'ours'. To celebrate, I made a special dinner for us: wild rice, cooked in vegetable...
Cooking
It's all in the technique
I love chicken stuffed with things.
Ok...these days, it's more like Veat stuffed with things, but you get my point.
The first time I had chicken cordon bleu was my freshman year of high school. I was babysitting for one of the waitresses who worked with Mom at the Four Seasons (this would be the (late) restaurant/hotel where she was the head cook, in my hometown). Sometimes there would be leftover food at the end of the night, and the staff would take it home.
I would spend the whole weekend taking care of this woman's kids (hellions, by the way), so I got used to eating whatever was in the fridge.
One Saturday, I noticed a half a chicken cordon bleu, and as cereal didn't seem like proper sustenance, I warmed it up.
Oh...yummy. And my love affair with stuffed chicken began.
I'm always trying new things, but I seem to come back to some sort of cheese and ham (or in my case, fake ham) product, tucked inside a chicken breast.
My latest attempt came out quite nicely; a smoked cheddar, with prosciutto for Matt, and Morningstar Farms veggie bacon for me.
I butterflied the chicken, salted and peppered both inside and out, and tucked everything up, securing with toothpicks.
I added a tablespoon of butter to mine, as it was without natural juices.
Absolutely fabulous! Great flavor; the cheese and 'meat' blended well. It just gets better all the time.
And Matt made some very tasty latkes to go with. We've discovered that draining the potatoes for 30 minutes makes a big difference.
- Smoked Chicken, Apple, Blue Cheese & Walnut Salad With Cheese Biscuits
Well, not really much to say about this. Mix of baby lettuces & spinach, diced green apple, bleu cheese & toasted walnuts, tossed with a lemon-mustard vinaigrette. Smoked chicken for Matt, Quorn cutlets for us. Cheddar cheese biscuits. Dinner....
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- In Lieu Of: Grammy's Irish Stew
I'm coming up on my ten-year Vegetarian anniversary. Wow...ten years! It's been a good decade. The food ride has been pretty incredible. I could sit here all night, compiling a list of all the foods I've tried and added to my diet since I...
- Citrus And Ginger Roasted Chicken
Friday's dinner (I would have preferred to order pizza, but opted not to be lazy), from Food & Wine. Another case of 'I really should have read the recipe all the way through first...'; as I was preparing to start cooking, I noticed the ingredients...
- Celebratory Dinner
Happy House-iversary to us! It's exactly one year since we bought the house, and we still love it. We're still working on it, but it's more and more 'ours'. To celebrate, I made a special dinner for us: wild rice, cooked in vegetable...