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Healthy Recipes

Bleu Cheese and Apple Stuffed Chicken {w blistered tomato pasta}

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Ah the ubiquitous chicken breast- and the endless possibilities…
 
The Fall gets me thinking about earthier flavors. I am drawn to rosemary now like no other time of the year. The oven can be turned on without concern, or more correctly, with relish.
 
Making packages, anything individual, is so enticing. Turnovers, petite fours, cupcakes etc, are tidy delights. Little jewels that for that bit of time make one feel royal and deserving.
 
Making chicken into packages is simply a way to turn the mundane into extraordinary on a Monday. And why not feel royal on a Monday?
 
Plump breasts were filleted off the bone, then butterflied and each half pounded to evenness. Do not let this step faze you- it’s no brain, just brawn. If you haven’t a mallet, lay the side of the knife and with fist wrapped in a towel gently pound. Filled with a mixture of grated apples, garlic, onions, bread crumbs, bleu cheese and olive oil, then wrapped with gorgeous slices of prosciutto.
 
 
Once slid into the oven it’s quick work of the pasta and tomatoes. Easy and comforting.
 
The wine for this was a California Chardonnay. Acidic enough to balance the cheese and rosemary, but with enough body to hold it’s own to the richness of the dish. I might even have gone for a San Giovese with good fruit and lower tannin.
 
 
 
Blue Cheese and Apple Stuffed Chicken
 
1 large chicken breast filleted off the bone, skin removed
.5 c grated granny smith apple
1 clove minced garlic
.5 cup minced onion
1 c fresh bread crumbs
1 oz flavorful bleu cheese
1T Olive oil
S&P
rosemary leaves, fresh preferred, dried is fine
 
 
Holding palm down on the top of the chicken breast and gently pressing down, slice a knife through the center to butterfly in half
 
Pound each half into evenness on a cutting board under a layer of plastic wrap
 
In separate bowl combine the filling ingredients. 
 
Divide the filling between the two chicken pieces, then roll up tucking under any untidy ends
 
Oil roasting pan and place chicken into pan. Wrap each breast with one piece of prosciutto, once again tucking under any stray bits
 
Lightly oil the tops and add sprigs of rosemary
 
Roast in 350˚ oven for ~35mins
 
 
Blistered Tomato Pasta
 
.25 package of spaghetti
1 large clove of garlic minced
generous handful of cherry tomatoes
3T olive oil
2T white balsamic vinegar
S & P
 
Prepare spaghetti according to the package and drain
 
In medium sautee pan heat oil on medium heat and gently sautee garlic, taking care not to burn which can result in bitterness
 
When garlic is almost golden toss in cherry tomatoes and sautee, shaking the pan for ~3 mins
 
Splash with the vinegar, then toss in the pasta to reheat and coat
 
S & P to taste
 
 
The recipe may be doubled or tripled with ease. It’s a great meal for entertaining as much of it can be readied beforehand. Prepare the chicken in advance and then pop it into the oven when your guests arrive. The pasta may be cooked earlier and then reheated with the making of the tomatoes. Once the pasta is tossed with the tomatoes I suggest a quick splash of a tablespoon or so of water and covering the pan with a lid. This will quickly steam the pasta and bring it up to temperature. This is so much better than wielding great pots of boiling water when trying to entertain.
 
 
 

Easy Entertaining: Feta spread with Minted Tomato Salad

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Lazy Sunday afternoons are my favorite time to gather people together. I have some sweet memories of when I was a kid and my parents would sometimes pack up my brother and me and head over to a friends house. My Father was in the antique business for the better part of my growing up, and a lot of his friends were in the business as well. In those days the wives were housewives and stayed home and watched Julia Child in the afternoon and then prepared elaborate meals for the evening. Entertaining was a wife’s domain and her pride. Putting out a luscious spread was their art and career. Those were the type of homes that we would visit.
You could count on walking into homes that smelled of good coffee, where The New York Times was strewn about, and opera or classical music played in the background. On the cocktail table would be delights, such as cheeses or pastries, to nibble on while the grown ups chatted. I’ve always loved stinky cheeses and crusty breads, and to lay on couches and eavesdrop on my Father’s business chats with his friends was heaven. I’ve always loved business talk and I learned quite a bit from nestling in the corner of that couch while the other kids ran around the yard. I could play at home all I wanted, but I loved the language and the calculations and the camaraderie that the adults shared.
Of course this would later manifest in my going into my own businesses, and as a result it felt as natural as falling off a log.
Though when it comes to entertaining, I have learned that the less fussing the better. I mean, sure, fuss away before guests arrive, but once the gathering has begun, I like to visit and relax. I often keep things at the ready too. To look in my cupboard or freezer you would think that I had a family of 8 (and don’t think I haven’t heard a word or two about it), but at the drop of a hat, I can pull out this and that and make a meal or snack- AND make Julia proud.
One quick and wonderful snack is this one above, which is also one of those delightful combinations that is greater than the sum of it’s parts. The spread is feta cheese that is whipped into submission with a little milk and garlic then laced with the best olive oil in the house. The tomatoes are simply tossed with a little oil and vinegar, but it’s the fresh hit of mint that sets this all into balance. If tomatoes are not available, cucumbers or some other juicy vegetable can work to offset the saltiness of the feta.
Lastly, flat bread is brushed with some oil and toasted. This really brings this all to life. A crunchy bread giving way to a soft inside is the perfect platform for this dish. Pile up some prosciutto to add to the party and then sit back and relax.

Friday Night Eggplant

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Asian Inspired Eggplant

A quick simple post for a simple Friday night sup. A long strange week in the kitchen left me feeling like a needed a little something special without pulling out all the pots and pans. I purchased an eggplant earlier in the week with an inspiration to do something smokey and some sort of stuffing? but I got myself into an Asian mood, probably a hang over from the Thai rolls yesterday.
So late in the afternoon, during my 4pm “must sit on the couch now for a few” break, I pulled out Kylie Kwong’s book Simple Chinese Cooking. I really enjoy her cooking style and the easy simple recipes. The techniques are also so straight forward and easy to master, it’s like magic. The hardest part really is gathering the ingredients such as sichuan peppercorns, shao hsing wine and malt vinegar. Once they are established in the pantry it’s an easy delight pull it all together.
It’s fascinating to me how a handful of simple ingredients can be transformed into something so unimaginably different and delicious.
Eggplant Salad
Adapted from Kylie Kwong’s, Simple Chinese Cooking
 
 
1 large eggplant, peeled
2 teaspoons sea salt
1 tablespoon finely sliced spring onions
pinch ground white pepper
 
dressing
 
1/4 c malt vinegar
2 tablespoons shao hsing wine or dry sherry
3 garlic cloves, finely diced
1 tablespoon brown sugar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
 
Cut eggplant into long slices lengthwise, then cut into 3/4″ strips. Sprinkle with salt on both sides and lay on tray in single layer. Set aside for 10 minutes.
 
Dressing: place all the ingredients into a small heavy-based saucepan and bring to a boil. Reduce heat and simmer uncovered for 2 mins, then set aside to cool.
 
Place eggplant in colander and rinse well under cool water. Drain and pat dry.
 
Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer. Steam covered for 6 mins or until eggplant is just tender when pierced with a knife. Remove from steamer and allow to cool slightly.
 
To serve, arrange eggplant on a plate and spoon over dressing. Sprinkle with onions and white pepper.