Archive for April, 2014

Goat cheese-stuffed chicken with roasted zucchini and spiced mashed sweet potatoes

April 20, 2014

Stuffed chicken

Just planted the season’s first herbs in the garden and what good timing. The fresh rosemary in the chicken and fresh mint in the zucchini turned this “what’s on hand” meal into one befitting of Sunday supper.

Serves 3:

3 medium-sized chicken breasts
1 onion, diced
1/2 c kale, finely chopped
1/2 tsp smoked paprika
1 garlic clove, minced
2 ounces white balsamic vinegar
tsp sugar
5 ounces goat cheese
tsp rosemary, finely chopped
2 c chicken broth or vegetable broth

2 zucchini, sliced
3 mint leaves, finely chopped
1/4 c grated parmesan

3 sweet potatoes
1/2 tsp cumin
1/4 tsp ginger
1/4 tsp cloves
TBS butter
maple syrup

olive oil
salt and pepper

Preheat oven to 390. Start bringing pot of water to boil for potatoes.

Slice zucchini and toss in roasting pan with olive oil, salt and pepper. Roast for 40 minutes.

While zucchini roasts and water heats, sprinkle chicken with salt and pepper, slice a small pocket in each breast in which to stuff filling (probe like you’re fileting the breast in half, but don’t go all the way through), and prepare the filling.

To make the filling:

RosemaryHeat pan on high end of medium-high, coat with a very small amount of olive oil, and add onions. Saute onions until they start to soften, occasionally pouring in a few teaspoons of water and scraping the pan to deglaze.

When the onions are soft, add kale, smoked paprika and garlic. Deglaze with water two more times, stirring frequently. Deglaze a final time with vinegar and sugar, and transfer to medium-sized bowl.

Add cheese and rosemary to bowl and stir until everything is well-combined.

Stuff chicken breasts with filling.

Return pan to high end of medium-high, coat with a more liberal amount of olive oil than before and sear chicken breasts, about two minutes a side. Add broth, lower heat to low, cover and cook for 20 minutes.

While chicken cooks, slice potatoes and place into boiling water. Cook for 15 minutes, drain, smash, and add butter and spices.

Remove zucchini and toss in mint.

Plate starch and vegetable, topping potatoes with syrup and sprinkling zucchini with cheese. Plate chicken and serve.

Waffle tacos artesanales

April 10, 2014

Homemade waffle taco

It seems there’s artisan everything these days. So, here is a recipe for an artisan waffle taco. It’s the same premise as Taco Bell’s monstrosity, but with, you know, things like whole wheat flour, lean meat, and fresh cilantro.

Makes 3 waffle tacos:

Waffle batter for 3 waffles (I used Alton Brown’s recipe, halved)
2 tsp red onion, diced
1/2 TBS cornmeal
1/2 pound lean ground turkey
TBS chili powder
1/2 tsp oregano
Garlic clove, minced
Dash of cayenne pepper
Salt and pepper to taste
2 eggs
1.5 TBS crumbled goat cheese
1.5 TBS chopped cilantro
2 ounces maple syrup
1.5 tsp lime juice
Cooking spray

Mix the waffle batter, onions and cornmeal. Set in fridge.

Chop cilantro and mix lime juice with syrup. Set cilantro and syrup aside.

In medium-sized bowl, combine turkey, chili powder, oregano, garlic, cayenne, salt and pepper. Form into three oval-shaped patties.

artisan waffle taco foldedSpray large skillet and cook sausage patties over medium-high heat, about 6 minutes per side, uncovered for the first sides and covered for the second sides.

While sausage patties cook, pre-heat waffle iron, beat two eggs and spray a small skillet or pot.

When the second sides of the sausage patties are halfway through cooking, spray waffle iron and put skillet over medium-high heat. Pour waffle batter onto iron and eggs into skillet .

Cook waffles and eggs for 3 minutes, folding egg in half when it solidifies, like an omelette.

For each taco, stack 1 sausage and 1/3 of egg diagonally across half of a waffle, drizzle with syrup, sprinkle with cheese and cilantro, fold and eat.