Asparagus and Goat Cheese-Stuffed Chicken

So I cooked dinner. For like the 3rd time in a month. And I felt like it was kind of a big step.

And “I cooked” isn’t code for called to have Chinese/pizza delivered. Because that’s what “I cooked” has meant for the last month.

My dad passed away unexpectedly in February and, well, I lost all motivation to cook. And being the oldest and just the kind of person I am, I jumped in head-first to arrangements and decisions and cleaning and phone calls and to-do lists and everything in the world but being at home and cooking. Because in cooking, I have always found relaxation and peace and quiet.

And I wanted absolutely nothing to do with that. Because the sads come out when there is quiet.

Asparagus and Goat Cheese-Stuffed Chicken

But when the lady behind the Subway counter nearly perfectly recalled all three sandwiches in my order, I thought, you know, it’s really not that hard to throw some sandwiches together at home. And “homemade Subway,” is now how Landry refers to sandwiches. [shrug]

And that coincided with you know, I’m kind of tired of crying and not wearing pants* and sweet Jesus would you look at my eyes!. (*Just kidding. Who needs pants.)

Asparagus and Goat Cheese-Stuffed Chicken

Homemade sandwiches became the gateway dish to Zoodles and Cheese, became more zoodles (because seriously, I. freaking. love. my. Spiralizer), became Asparagus-Stuffed Chicken because asparagus at .98/lb? That’ll get a girl’s attention. And send her running straight to the cheese case for a log of garlic & herb goat cheese.

Asparagus and Goat Cheese-Stuffed Chicken

So we look to find a new normal. One in which I tell Jason daily, “I can’t believe I’m not going to get to argue with my dad again.” Or get to give the life-long Oiler fan, who made sure his 10-yr old daughter knew more about football than most grown men, and hard time “What do you mean you want The Cowboys to win?!”

I hope he found his endless supply of chocolate pie and kolache in heaven – rumor has it that blood glucose levels don’t count up there.

Asparagus and Goat Cheese-Stuffed Chicken

Chicken breasts stuffed with Garlic & Herb goat cheese and fresh asparagus.

Ingredients

  • 3 chicken breasts
  • 4 oz log Garlic & Herb goat cheese
  • 15 spears asparagus (thinner is better)
  • 1 Tbsp Olive oil
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 425.
  2. Pound the chicken breasts thin in a gallon zipper bag.
  3. Season the "bottom" side (the rougher side) with salt and pepper and then spread 1/4 of the goat cheese over the chicken.
  4. Top with 5 asparagus spears and roll up, placing seam-down on a plate, and seasoning the tops with salt and pepper. Repeat with the other 2 chicken breasts. (If you need to, use toothpicks to secure the chicken rolls.)
  5. Heat olive oil in an oven-safe pan (or prepare to transfer them to a baking dish after searing) and place the chicken in the pan seam-up.
  6. Sear for 3 minutes, flip, and then transfer the chicken to the oven to finish cooking, 25-30 minutes.
  7. Let chicken sit for ~10 minutes before slicing into rounds and serving with the remaining goat cheese crumbled over top.

Notes

Yields: 3 generous servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

FacebookTwitterTumblrShare

{ 16 comments }

Zoodles & Cheese with Ham and Peas

Hi. My name is Shawnda and I have the blahs. Can I just put out my Halloween lights (I take back every bad thing I ever said about the suburbs) and start watching Nightmare Before Christmas over and over again?

Because I’d really like to just fast-forward to the fun part of the year. When it’s warm. And there’s sunshine and $350+ electric bills. And football.

Zoodles & Cheese with Ham and Peas

All I wanted to do was chase away the gray-and-sads with a bowl full of spring for lunch.

All I wanted to do was feed the gray-and-sads with a bowl full of cookie dough ice cream for lunch. But there’s no cookie dough or ice cream in the house. Or cookies. Or potato chips. Or anything else starchy and crunchy with which I could self-medicate so vegetables it is.

Zoodles & Cheese with Ham and Peas

Lunch today is courtesy of two of my latest – and still current favorite – kitchen purchases. A spiral vegetable cutter, which turns a pound of zucchini into spaghetti-like strands, and a 1/2 tsp of sodium citrate, which allows shredded havarti cheese to melt without breaking so it can beautifully coat the zucchini noodles.

I sauteed the zucchini noodles, tossed them with chopped ham and leftover peas, and sat down with a bowl of veggies coated in comforting, melty cheese. You won’t quite get the same opiate response that you’d get with a bowl of Blue Bell. But a bowl of Blue Bell wouldn’t have knocked out 2 servings of vegetables on the day either.

Zoodles & Cheese with Ham and Peas

Zucchini noodles with havarti cheese sauce, ham, and green peas.

Nutritional Information
Calories: 407 | Fat: 19g | Fiber 7g | Protein 32g | Carbs 24g

Ingredients

  • 1 tsp olive oil
  • 1 lb zucchini, cut into spirals (I have this tool)
  • 1/4 cup water
  • 1/2 tsp sodium citrate
  • 4 oz havarti, shredded
  • 1 1/3 cup peas (if frozen, cook them in the microwave)
  • 4 oz ham, chopped
  • Salt
  • Pepper

Instructions

  1. Heat olive oil over high heat and add the zucchini noodles.
  2. Stir fry for 3-4 minutes and then transfer to a strainer/colander in the sink (the zucchini will continue to lose water as it cools - you don't want that extra water in your lunch).
  3. Wipe the pan clean and reduce heat to medium-low.
  4. Stir together the water and sodium citrate in the pan until steaming.
  5. Add the cheese and let heat for a minute, and then begin stirring. As the cheese melts, stir more frequently until uniform.
  6. Heat the peas and ham for 1-2 minutes in the microwave (don't add them cold to the cheese sauce).
  7. Add the zucchini and heated ham and peas to the cheese sauce, tossing to coat.
  8. Season with salt and pepper and serve.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 4 comments }

Salmon & Avocado BLT Bowl

It’s not a low-rung college football game… but rest assured, if I ever stumble onto an orchard of money trees, I shall make it happen.

The SABLTZ is what you get when you cook a Open-Face Salmon & Avocado BLT for your family, but you’re EightySevenPercenting a Whole30 (long live goat cheese and yogurt!) and you don’t eat bread.

This can present problems but I’ve found that the quickest solution to most of those problems is also the simplest: Just put it over a bowl of zucchini noodles.

Salmon & Avocado BLT Bowl

I mentioned a few recipes ago that I treated myself to a fancy schmancy vegetable spiral cutter thingy and I think that it’s still the greatest thing ever.

So instead of eating the BLT in sandwich-form (which, by the way, got seriously rave reviews), this is how I approached it, Whole30 style:

Salmon & Avocado BLT Zoodles

It's a Whole30-friendly BLT in a bowl: seared salmon, avocado, and bacon over zucchini noodles.

Ingredients

  • 2 slices thick bacon
  • 2 3-4oz salmon filets, skin removed
  • Salt
  • Pepper
  • 2 medium-large zucchini, cut into spirals (I have this tool)
  • Olive oil
  • 2 cloves garlic, minced
  • 2 small handfuls of salad greens
  • 1 roma tomato, sliced
  • Avocado slices
  • Chopped chives

Instructions

  1. In a skillet over medium-high heat, crisp the bacon and transfer to a paper towel-lined plate, leaving behind as much bacon dripping as possible.
  2. Salt and pepper the salmon and sear, covered, for 4 minutes.
  3. Flip and cook another 2 minutes. Transfer to the plate with the bacon.
  4. Discard the renderings and wipe the pan clean.
  5. Heat a drizzle of olive oil over high heat and stir in the garlic.
  6. Season the zucchini with salt and pepper and add to the pan.
  7. Cook for 2-3 minutes, stirring frequently.
  8. Divide the zoodles between two bowls.
  9. Layer the remaining ingredients on top: a small handful of salad greens, sliced tomatoes, avocado, a slice of bacon, the salmon, and garnish with the chives.
  10. Serve immediately.

Notes

Yields: 2 servings

Inspired by Open-Face Salmon & Avocado BLTs

Estimated time: 30 minutes

FacebookTwitterTumblrShare

{ 1 comment }