Spinach Stuffed Chicken Breasts with Parsnip Puree

Spinach Stuffed Chicken Breasts with Parnip Puree

I have a confession to make…I am obsessed with stuffing meat.  Weird, I know, but it’s true.  Pork chops, chicken breasts, if I can slit a pocket in it and stuff it, I will!  Sounds like I have some repressed surgical aspirations…hmm…could be true…I do enjoy deboning meat…a super sharp knife does excite me…but for purely culinary reasons!  I digress, back to the stuffing of meat.  I find it so satisfying to turn a blah piece of meat into something truly impressive.  It sounds difficult and scary, but it’s not at all!  And once you get the method mastered, you will think of so many interesting ways to stuff meat!  Just go for it!  Take the knife to the chicken…you won’t be disappointed!

Ingredients:

2 Boneless, skinless, chicken breasts

¾ Cup red onion, diced

¼ Cup sun-dried tomatoes, diced

5 Kalamata olives, diced

1 Clove garlic, minced

¼ Cup olive oil, divided

1 Box chopped spinach, thawed and drained

1 Teaspoon lemon juice

1 Tablespoon Dijon mustard

3 Tablespoons dry white wine, divided

¾ Teaspoon Italian seasoning blend, divided

¼ Cup Parmesan

3/4 to 1 Pound parsnips

¾ Cup milk

4 Tablespoons butter, divided

½ Cup water

Salt and pepper

Step 1

The scariest part is the first step!  Once you have this done, the rest is super easy!  We’ll just get it out of the way, shall we?  Find your sharpest paring knife and carefully slice a large pocket along the side of each chicken breast.  Make sure you don’t cut through the chicken (you want it to hold all the delicious stuffing!), but don’t be afraid to cut the pocket close to the edges!  More stuffing = more flavor!

Step 2

Whew!  The hardest part is done!  The rest will be smooth sailing, so let’s get started!  We will get the chopping out of the way now.  Dice the onion and tomatoes.  Mince the garlic and chop the olives.  While you’re prepping, make sure you have drained the spinach too.  Squeeze all the liquid you can out of it.

Step 3

Place a medium-sized skillet over medium-high heat.  Add 2 Tablespoons of olive oil.  When the olive oil has heated, add the onions and cook for 2 minutes.  Add the garlic and cook for 30 seconds.  Add the tomatoes, olives and spinach.  Stir to combine.  Add the Dijon mustard, 1 Tablespoon white wine, ½ teaspoon each salt, pepper and Italian seasoning blend.  Stir to combine.  Transfer stuffing to a bowl and stir in the Parmesan.  Taste and adjust seasoning as needed.

Step 4

Peel the parsnips just like you would a carrot.  Slice into 1 inch pieces.  Place the parsnips in a pot and cover them with water so they are completely immersed.  Cover with a lid and put the pot on the stove.  Turn it on to high, but keep an eye on it.  When it starts to boil, turn the heat back to medium high heat so it simmers.

Step 5

Stuff the chicken breasts.  Season the outside of the breasts with salt and pepper.

Step 6

Place the same skillet you used earlier (no reason to dirty another dish!) back on the stove.  Put 2 Tablespoons of olive oil in the skillet and heat over medium heat.  When it has heated, place the chicken in the pan.  Cook on each side for 5 minutes.

Step 7
While the chicken is cooking, place 2 Tablespoons of butter in the milk and heat in the microwave until it has melted.  Check the parsnips.  When they are fork tender, drain them.  Place them in the food processor and puree them.  Add milk and butter until it is a very smooth, creamy mixture.  Add salt and pepper to taste.

Step 8

The chicken should be finished.  Remove it from the pan and add the remaining wine, butter, water and Italian seasoning to the pan.   Stir to deglaze the pan.  While this is reducing, you can plate.  Put a generous dollop of parsnips on two plates.  Gently place a chicken breast over the parsnips.  Check your pan sauce for seasoning (you may need some salt and pepper).  Then spoon it over both the chicken and the parsnips.  Dig in!  Congratulations!  You have now stuffed your own chicken breast and are on the way to obsession! J

Gastronome's Note:

You could add goat cheese or fontina along with the Parmesan for some extra creaminess and richness.  Also, I always cook the extra filling in the microwave to kill any bacteria from stuffing the chicken and then eat it for a snack!  It’s delicious on some baguette toasts with mozzarella or fontina melted on top!

Turkey Burgers with Mango Salsa

Turkey Burgers with Mango Salsa

I celebrated the spring-like February weather by making these last week.  The mango salsa screams warm weather and burgers always make me think grills, picnics and everything wonderful about summer!  Of course, now snow is in the forecast tonight, but perhaps that means it’s the perfect time to make these!  Winter outside, but tropical paradise inside…can you really beat that?!

Ingredients

1 Mango, peeled and diced

2 Jalapenos, cored and diced

1 Teaspoon cilantro, minced (more if you love cilantro…I am definitely a cilantro in moderation kind of gal!)

1 Tablespoon orange juice

1 Pound ground turkey breast

¼ Cup spicy mango marinade (recommended brand: KC Masterpiece)

1 Small red onion, diced

1 Garlic clove, minced

2 Tablespoons bread crumbs

1 Teaspoon kosher salt

½ Teaspoon pepper

1 Tablespoon olive oil

4 Burger buns

Step 1
Prepare the salsa.  Peel and small dice the mango.  Core and small dice the jalapeno and add it to a bowl with the mango.  Mince the cilantro and add it to the mango mixture; stir to combine and add the orange juice.  The orange juice will help the mango macerate slightly, but they will stay fairly firm.  Set the salsa aside.

Step 2
Dice the red onion.  If you have a large red onion, use half.  You don’t want too much onion because you want the burgers to hold together.  Mince the garlic.  Put the turkey in a bowl.  Add the onion, garlic, marinade, bread crumbs, salt and pepper to the meat.  Mix to just combine; if meat is over mixed, it will become tough.

Step 3
Score the meat into quarters.  Form four even sized burgers.

Step 4
Add 1 tablespoon olive oil to a large skillet over medium heat.  When the oil is hot, add the burgers.  Cook on each side about 4 minutes (8 minutes total).  Remove the burgers from the heat and let them rest for 5 minutes, so they will not fall apart.

Step 5
Place a burger on the bottom half of each bun.  Top with a layer of mango salsa.


Gastronome's Note:  You will probably have leftover mango salsa...this is a VERY good thing!  It tastes delicious on tortilla chips!

"Garden Variety Lasagna"

"Garden Variety Lasagna" (named by my brother-in-law, Marcus)
Adapted from Giada De Laurentiis

This recipe is similar to the last one I posted, since both use eggplant, tomato sauce and cheeses to entice people to eat their veggies. J But this is more like a lasagna than a custard based casserole and I absolutely love the addition of fennel and bell peppers in this dish!  Fennel has recently become my new obsession, so be on the lookout for more fennelized recipes on this blog!  I just adore the anise flavor it lends and roasted fennel = flavor punch!  This recipe makes enough for a crowd (I would cut it in half if serving 4 – 6 people).  I made it for a family get together and it went over really well; it is a great way to get kids to eat their veggies!  And have fun with the veggies…don’t like eggplant?  Try using zucchini!  There are many ways you could adapt this recipe. 

Ingredients:

2 medium eggplants, cut into ¼ to ½ inch-thick slices

4 medium fennel bulbs, trimmed and sliced ¼ inch thick

2 red bell peppers, cored and sliced into 1 inch thick slices

2 orange bell peppers, cored and sliced into 1 inch thick slices

2 yellow bell peppers, cored and sliced into 1 inch thick slices

Olive oil

Salt and pepper

2 (26 oz.) jars marinara (Roasted garlic flavored is PERFECT in this!)

1 teaspoon crushed red peppers, less if you can't handle the heat!

1 ½ teaspoons Italian seasoning

1 ½ pounds mozzarella, shredded

2 cups Parmesan, grated

1 cup plain bread crumbs

Step 1

Preheat the oven to 400 degrees.  Place the vegetables on three separate baking pans – one for eggplant, one for fennel and one for peppers.  Drizzle olive oil over them and season with salt and pepper.  Make sure they are evenly coated.  Roast for 30-40 minutes, turning them over once partway through to cook evenly.

Step 2

As the vegetables roast, prepare the marinara by heating it in a pot over medium heat.  Add the Italian seasoning and crushed red peppers.  Taste and adjust seasoning to your preference.  When the sauce is warmed, add ¼ - ½ c. Parmesan to it.  It will add a nutty and salty kick to the sauce.

Step 3

When the vegetables are finished roasting, turn the heat back to 375 degrees.  Spray a 9 x 13 casserole dish with nonstick cooking spray.

Step 4

Spoon about 1 ½ cups of sauce on the bottom of the casserole dish.  Arrange the eggplant on top of the sauce.  Sprinkle 2 cups of mozzarella and ½ cup of Parmesan over the eggplant.  Distribute the peppers evenly over the cheeses.  Spoon 1 ½ cups of sauce over the peppers.  Sprinkle 2 cups of mozzarella and ½ cup of Parmesan on top.  Layer the fennel over the cheeses and then spoon another 1 ½ cups of sauce over the vegetables.  Top with the remaining mozzarella and Parmesan.  Sprinkle the bread crumbs on top and drizzle with olive oil.

Step 5

Bake for 30 minutes.  The top should be golden and the sauce bubbling.  Serve after resting at least 10 minutes.

Eggplant Gratin

Eggplant Gratin (Adapted from Ina Garten)

The Super Bowl is over and I'm a little finger fooded (I think I just made a new word!) out, so it’s time to make something that requires silverware (although this former Buffalonian and husband did make some killer wings – the recipe will be posted at a later dateJ)!  This eggplant dish will make even eggplant haters into eggplant lovers.  I have made this for a number of events, and it is always a crowd favorite.  As written here, it will serve four with generous servings.    

What You Need:

Sauce:

1 Jar of marinara sauce (Classico Tomato and Basil works great)

3 Strips bacon, chopped

1 Clove garlic, minced

Crushed red pepper

2 Tbsp. olive oil

Olive oil for drizzling

1 ½ lbs. Eggplant (approx. 2 small to medium sized eggplants)

½ c. Ricotta

2 Eggs

½ c. half and half

1 c. Parmesan cheese, grated

¼ c. Asiago, grated

Salt and pepper

Step 1

Sauté bacon in a sauce pot over medium-low heat.  When it has rendered and is getting crispy add garlic, crushed red peppers to taste and olive oil.  Cook for 30 seconds before adding the jar of sauce.  Simmer on low heat while preparing the rest of the ingredients.

Step 2

Brush olive oil over both sides of the eggplant slices.  Note: Eggplants are like little sponges, the oil will quickly disappear into the greedy purple vegetable, but don’t give it any more!  They will become saturated with the olive oil and won’t brown nicely.

Step 3

Heat a large skillet over medium heat.  Add several slices of eggplant and cook, turning once, about 5 minutes total (they should be golden brown).  Repeat in batches until finished.  Drain the slices on paper towel.

Step 4

Whisk together ricotta, eggs, half and half, ½ c. Parmesan, asiago, ¼ tsp. salt and ¼ tsp. pepper.

Step 5

You are now ready to assemble the beautiful, saucy concoction!  In an 8x8 casserole dish, place a layer of eggplant.  Sprinkle with some Parmesan, salt and pepper.  Spread approximately ¾ of the sauce over top.  Add a second layer of eggplant and more salt and pepper.  Spread the ricotta mixture over this layer.  Spoon the remaining sauce on top and sprinkle more Parmesan over the sauce.

Step 6

Bake for 10 minutes.  Then lower the heat to 375 degrees and continue baking for 20 minutes (or until custard sets). 

Enjoy!  I think the combination of luxurious cheese and tangy sauce along with the meaty eggplant is absolutely divine.

Pork Chops with Sautéed Apple and Onion and Mashed Sweet Potatoes

Pork Chops with Sautéed Apple and Onion and Mashed Sweet Potatoes

Apparently I did not get my fill of autumnal flavors in 2010 because this is the dish I made for dinner last evening.  I know the name of the recipe is WAY too long and descriptive, but I wanted you to know right away it was fall on a plate.  The aroma while cooking smelled like Thanksgiving Day…is there any more comforting scent?  Hmm…perhaps I should suggest that to Febreze.  Anyway, I digress…here are step-by-step directions for replicating this dish.  I adapted it from a Rachael Ray recipe.  Note, it feeds two, but can easily be adapted to feed a crowd.

Step 1

Peel one sweet potato and dice into 1 inch cubes.  Add to a pot with salted water.  Turn the heat on medium high to bring to a boil.  When it begins to boil, reduce heat to a simmer.  At this point, I also put about ¾ of a cup of milk and 1 tablespoon of butter in the microwave, without turning it on.  This way it was all ready for me when I needed it…all I needed to do was push a button!

Step 2

Peel one apple (I used Gala, but any firm apple will do) and slice into thin pieces. 

Step 3

Thinly slice one Spanish onion (I used half an onion because mine looked like it was on steroids!).

Step 4

Season two boneless pork chops with salt and pepper.

Step 5

Put about 1 tablespoon of olive oil in a sauté pan on medium high heat.  When the oil is hot, put the pork in the pan.  Cook for about 5 minutes on the first side.  Then flip the chops (they should be golden on the first side) and cook for about 3-4 more minutes.  Remove the chops from the pan and cover them with foil to keep them warm.

Step 6

At this point, I added about 2 teaspoons more of olive oil to my sauté pan.  It should heat quickly.  Add your apple, onion, 1 teaspoon herbs de provence (I love this blend, but if you don't have it, just add dried thyme instead), and kosher salt and black pepper to taste.  These will need to cook for about 5-8 minutes.  You want them to be nice and soft and for the onion flavor to become a little sweet.  Add just a little lemon juice (about 1 teaspoon if fresh, 1/4 if concentrated) to brighten the flavor.  Then taste the mixture, making sure to get both an apple and an onion on your fork :-) and season as needed.  Transfer the mixture from the pan to a bowl and cover it to keep warm.

Step 7

Now get the milk and butter mixture for the sweet potatoes heating in the microwave.  Check the potatoes to be sure they are fork tender.  If they are, drain them and let them rest for a moment…we have a sauce to finish!

Step 8

Back to the sauté pan.  It has wonderful flavors of pork, apples and onions stuck on the bottom of the pan!  Time to deglaze!   With the heat turned back to medium low, add ¼ cup of white wine, 1 tablespoon of unsalted butter, 1 teaspoon of Dijon mustard and another ½ teaspoon more of herbs de provence.  Then whisk it together and add salt and pepper to taste.  Let that reduce slightly while you finish the potatoes.

Step 9

Mash the sweet potatoes and add some of the milk and butter mixture.  Keep mashing and adding until it is a nice, smooth consistency.  Now add some salt and pepper to taste.

Step 10

Now, finally, you can assemble your plates!  Put a nice spoonful of mashed potatoes on the plate.  Place the pork chop partially over the potatoes.  Then add some of the onion and apple mixture.  Finally, spoon the sauce over the pork and apple/onion.

Now take a bite.  Make sure you get all of the components on your fork.  Close your eyes.  Feels like Thanksgiving, doesn’t it?  But without all the stress.  That equals perfection!

Now it’s time to go sample my husband’s coffee flavored birthday treat he is creating for me in the kitchen…as you learn about me, you will know if there’s coffee involved, I am there! 

Au revoir for now,

The Farm Grown Gastronome

The Maiden Voyage

This blog has been a long time coming.  I have wanted to create a space to share my favorite food creations and my thoughts (perhaps critiques, perhaps musings) on local restaurants, but I haven't had the courage (hmm...or energy?) to do it until now.  What made me do it now?  The name.  I have had a huge hang-up on finding a sufficient name for my Webspace.  At 5:30 this morning, the phone rang...interrupting the dream in which I was creating a delectable duck breast.  Back in bed, adrenaline still flowing, my mind went to my dream and my non-existent blog.  The name problem once again presented itself, until The Farm Grown Gastronome popped into my sleepy little head!  So thank you, 5:30 phone call!  And thank you, Mother Nature, for the ice storm that allowed me to stay home and get this all up and running! 

Welcome readers to my ramblings on food!  I will post my first dish later today...so stay tuned!