Laurie's Stuffed Chicken Breasts

I have told you a bit about Laurie before in a couple different posts. She began her career path in a very different direction, and ended up finding her passion in the restaurant business. Even though she is the textbook single girl with a very demanding work schedule she still finds time to cook at home on occasion and she comes up with some pretty delicious combinations. You can see the influence fine dining has made on her. She likes to cook with beautiful ingredients, lots of fresh vegetables and fruits and loves creating not only delicious dishes but beautiful dishes as well. Colorful plates, attractive combinations. This is one apple that definitely did not fall far from the tree, she absolutely has my love of food and cooking. In her current role, she is the general manager of Magnolia Wine Kitchen, a beautiful restaurant in the heart of downtown Des Moines. Situated in the Western Gateway part of downtown, the restaurant sits right across from the sculpture garden and features huge floor to ceiling windows overlooking the park, and a hip little patio tucked in the alley next to the building. The dining room is decorated with women in mind. Soft colors, plush seating, gorgeous artwork dots the walls. The wine bar features an outstanding selection of wines that changes often. Craft cocktails also are a feature of the restaurant, with Chef Nico creating amazing specials each week in the kitchen.

One of her many creations

Laurie may be front of the house for the most part but she is not afraid to jump in the kitchen and cook when she needs to. She always challenges herself to learn not only the recipes on the menu but to actively help in planning specials and other events. During the recent Culinary Food Fight she served alongside Chef Nico as his sous chef, preparing many of the items with him. I love this about her, she takes those skills she learns on the job home, and re-imagines them as something a home cook can produce just as easily. Tonight, as she was snapchatting me pics and details of her dinner she was making at home, you could see the influence of a restaurant chef in her description and technique. Her dish was a wildly creative mix of sweet and savory, acid and creamy. I knew I'd be stealing this idea! I made a few adjustments in technique, where she butterflied and stuffed the chicken then baked it, I am pounding out the breasts, stuffing, then rolling up, dredging in flour and sauteing before finishing in the oven. It's going to be delicious. Let's get cooking.

Laura's Cherry, Feta, Apple Stuffed Chicken

4 boneless skinless chicken breasts
salt and pepper
1 cup dried cherries
2 cups baby spinach
1 Granny Smith apple
1/4 cup dry red wine
1 cup crumbled feta cheese
3 scallions
all purpose flour
butter
olive oil

Pound the chicken breasts to 1/4 inch thickness. Season with salt and pepper. Set aside.

Combine the dried cherries with the red wine and set aside. Chop the unpeeled apple into small dice. Slice the scallions, white and green parts.

Heat a swirl of olive oil in a small skillet. Add the apple and scallion and cook for a minute or two. Add the cherries with the wine and cook over high heat for a minute or two until the wine is almost evaporated and the apples are almost tender. Remove from heat and cool slightly.

Laurie likes to serve roasted root veggies.

On each chicken breast, place a layer of baby spinach leaves. Divide the apple mixture between the chicken and sprinkle with feta. Roll up tightly into rolls, securing with toothpicks or cooking twine. I prefer cooking twine- it makes it easier to turn and brown the chicken.

Laurie's finished dish.

Heat the oven to 400 degrees and heat a large oven safe skillet over medium high heat. Add a couple tablespoons of butter and a couple tablespoons of olive oil to the skillet. Dredge the chicken rolls in flour, then add to the skillet to brown on all sides, then place in the oven to finish cooking for about 15-20 minutes. Allow chicken to rest for 5 minutes before slicing and serving.

Clean Out The Fridge Dinner

Let's face it, we all have those nights. It's been a busy day running errands, driving around, laundry, cleaning, working in the yard. Now the dinner hour is looming ahead and you find yourself hungry so you head into the kitchen hoping for inspiration. Opening the fridge reveals the weirdest combination of things ever. A couple butterflied boneless pork loin chops. Half a package of baby spinach leftover from making salads. A small handful of garlic cloves and a small onion that needs to be used up. The cupboard is nearly as uninspired. Some spices, half a can of bread crumbs, a little parmesan cheese.

While that may not sound as inspiring as just calling for takeout, you actually have the makings for a pretty delicious and fairly quick to fix dinner. Want to know more? Keep reading to the easiest no-recipe meal ever.

The butterflied pork chops are just begging to be stuffed with something delicious. I grabbed a small handful of garlic cloves- I used 5, but use garlic to taste. Chop it up real small. You can use already minced garlic from a jar if you have it, or even garlic powder. Chop up about 1/4 cup onion too. Mince it up nice and small. Melt a little butter in a skillet and add the onion and garlic, season with salt and pepper. Cook slowly for 5 or so minutes until softened.

While that's going grab that half a package of baby spinach and chop it up coarsely. A couple good sized handfuls is all you need. Throw that in the skillet too and saute for a few minutes until wilted. Remove from heat and let cool slightly. Add a small handful of breadcrumbs and a small handful of parmesan cheese and mix it up.

Line a baking sheet with foil and butter it liberally. Place the chops on the foil. Season with salt and pepper. Divide the spinach stuffing between the chops, fold over and secure with pics. Brush the top of the chops with a little more butter and sprinkle with additional bread crumbs and parmesan cheese.

Bake at 350 degrees for about 45 minutes until done. So delicious and so easy and hey- no recipe needed!!

Dinner at Mom's- Carbonara and Kale

Kale is still king. King of the salad bowl anyway. This green leafy superfood that was once the culinary buzzword of the moment is still hanging on as a favorite for diners everywhere. In many ways, kale is the new spinach! This salad plays off the old 70s classic- warm spinach salad- which was often prepared tableside and with a lot of theatrics. No need for all that nonsense anymore. 

Whenever I have my family over for dinner it has got to be special. They have come to expect something quiet special when Mom cooks. It's my own fault, but it's also something I really love doing, and makes me very very happy. On this particular occasion, my middle child is coming for dinner. Laurie, if you remember from THIS blog post, is a busy restaurant manager and has days off that aren't compatible with most of us weekend people. It's a rare treat to get to spend time with her. She called me a few days ago and said "Mooooooother you need to make me homemade spaghetti tonight" and while we couldn't make that day work, we did plan for tonight. Whatever I want to cook, she said, she will eat it. Now I just need to plan a menu! One of Laurie's favorite dishes growing up was Spaghetti alla Carbonara- the real authentic recipe with raw eggs, butter and cream, and to be honest, it's so fast and easy I was more than happy to make it. 

Like I said this recipe is a spin-off of that 70s classic, warm spinach salad. No need for a fancy dressing and a lot of fuss- it all comes together in a skillet and bowl and the vinegar and a little bacon fat make the best dressing to coat those hearty leaves. I won't bore you with another lecture on the health benefits of kale, just take my word for it- this stuff is good for you. So let's have dinner and then we will talk more about Laurie, my middle child.

Warm Bacon and Kale Salad

1 large bunch kale

6 slices bacon

good Balsamic vinegar

1/4 cup sliced almonds

Parmesan cheese (a hunk for shaving)

In a heavy skillet (cast iron is great) toast the almonds over medium low heat until golden brown. Remove to a plate to cool. 

Wash the kale thoroughly, shaking to dry. Strip the leaves off the center stem and tear into bite sized pieces. Set aside.

Cut the bacon into half inch pieces. Place in the skillet and cook until brown and crispy. Remove to a paper towel to drain. Pour off about half of the bacon fat then add the kale. Cook, turning with tongs just until the kale brightens. Remove to a bowl. Sprinkle with the bacon pieces and a sprinkle of salt. Drizzle with Balsamic vinegar to taste. Toss. Pour salad onto a serving platter; sprinkle with the almonds and shaved Parmesan cheese. Serve immediately.

Like I said Laurie often requested Carbonara growing up. Luckily I grew up in an all-Italian neighborhood and got to spend time in Italy experiencing real Italian food, not the Americanized sanitized and processed versions, and old style Carbonara is one of those dishes. Here is how to make this classic-

4 eggs, room temperature
1/4 cup half and half, room temperature
1/4 cup butter, cut up, room temperature
1/4 cup parmesan cheese
6-8 slices bacon, cooked and crumbled
1 small onion
2 garlic cloves
pinch of red pepper flakes
freshly minced parsley
1 lb thin spaghetti

Begin by combining the eggs, half and half, butter and parm in a large bowl. Set aside.

In a skillet cook the bacon until crisp, remove and drain; reserve a tablespoon of the fat. Add the onion and cook 2-3 minutes until translucent. Add the garlic and cook one minute. Remove to a small plate and spread out to cool slightly.

Bring a large pot of salted water to boil. Mix the bacon and onions into the egg mixture. Cook the pasta until al dente, then drain and immediately add to egg mixture, tossing to coat the pasta. The heat cooks the eggs. Toss in the parsley and serve immediately.

Before adding the pasta. The heat melts the butter and
cooks the eggs

Laurie arrived promptly at 7 pm for her special dinner at mom's house and invited a friend of hers to join. Knowing me well, they arrived with a fantastic bottle of ten year old Cabernet and we had a wonderful time eating, talking, laughing and drinking wine. Laurie has been working her way up in the restaurant scene in Des Moines for several years and has gained so much knowledge in many areas- the behind-the-scenes, the food, the customer service, managing staff and developing quite an appreciation for good food and good libations. Keep an eye on this girl. She is going places!

My Family Cookbook- Vintage Appetizers

Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls. 

Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.

The actual page from my family cookbook.

I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.

Let's get started with the ingredients:

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained VERY well

1 cup grated parmesan cheese

2 cups seasoned stuffing mix (like from a canister of Stove Top)

6 eggs

3/4 cup butter, melted

salt, pepper, garlic powder

Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.

Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.

Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it). 

Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.

That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.

Dinner on the patio- Lemony Wheat Berry Toss

Back to playing with grains- and this time I won't subject you guys to bad zombie jokes. I've been on a grain kick again lately, exploring the ancient grains and trying new textures and flavors. Wheat berries are on the menu today. These little bits of fabulous are very versatile! I've had them in artisan breads, but never had them cooked and served in other ways.

Because they are a heartier grain, they make a substantial addition to a salad entree. But what are wheat berries? Well, they are the whole wheat grain, the same thing that can be ground into flour. Besides being packed with fiber they are also a great source of protein and iron, so they make a great addition to vegetarian dishes. You can swap them out for other grains in dishes and their firm, chewy texture makes them a natural addition to salads. If you cannot have gluten or don't want to, this is NOT a grain for you. 

Because we don't want to sit down to a bowl full of nothing but grain, and we want the "fresh factor" and lots of fresh flavor, baby salad greens and especially baby spinach are the go-to choice for me. I find them to be extremely versatile, inexpensive if you buy, even easier to grow. Adding fresh veggies to a protein-packed salad like this one brings in loads more nutrients and fiber and flavor. 

So let's get started on our Lemony Wheat Berry Toss. You are going to need:

1 cup red wheat berries

3 cups water

a couple big handfuls baby spinach
1 yellow or orange bell pepper, cut into matchsticks

1/2 red onion, chopped

olive oil

1 lemon- you will need the zest from the whole lemon and the juice

salt, pepper

Start off by combining the wheat berries and water in a saucepan. Bring to a boil, reduce heat and simmer 50 minutes to an hour. You want the wheat berries to be tender but still chewy. Drain off any excess liquid. Set aside to cool.

In a large serving bowl combine vegetables and wheat berries. Toss with lemon juice, zest and a couple tablespoons olive oil. Taste and adjust salt and pepper if necessary. Serve chilled or at room temperature.

**NOTE: If you chill to serve later, I recommend chilling the wheat berries first and then combining the ingredients right before serving. Your veggies won't wilt and the berries won't soak up ALL the dressing.

This is intended to be an entree salad, so you can really have some fun with food here. You can add cubed cooked chicken, grilled shrimp, seared scallops, whatever you like. You can throw a palm full of fresh herbs in, thyme would go wonderfully with the lemony tone of this dish. Parsley would be an excellent punch of fresh flavor too. Growing some arugula or mesclun? Throw in a handful! I have a few different kinds of kale going in my garden so I plan on tearing some up and adding that next time. If you are one of those fried egg people who love the gooey yolk, top with a poached or softly fried egg. Some crusty bread and a nice glass of wine (Riesling is my favorite) completes this super easy dinner. I hope you'll give it a try! This dish is just begging you to take it outside and enjoy  summer dinner on the patio. 

Unfortunately for us, it was a cold and rainy evening, so dinner on the patio will not be happening at the Little Lake House. We are having ours with some pan-grilled kielbasa slices and homemade jalapeno ale mustard, which I must say, was quite delicious.

Beautiful Day For a Marathon

A cooking marathon that is !! What better to do on a Sunday than crank up the oven, break out the utensils and throw together something really delicious ? That is exactly what I did today. After grocery shopping the other day and got the inspiration to make some homemade ravioli I stocked up on loads of ingredients, not quite sure what kind I wanted to make. My indecisiveness gave way to a day long cooking event.

On the menu tonight: Seafood Tortellini with Brown Butter and Sage. Spinach, Mushroom and Ricotta Ravioli with red sauce. Spicy Pork Ravioli also with red sauce. And, Pumpkin and Winter Squash Ravioli with Brown Butter and Sage.

Before I got started, I assembled my ingredients. I had an acorn squash from my garden and a pie pumpkin.

Fresh baby spinach, mushrooms that I had dehydrated a while back (got them soaking), onions, garlic, herbs, cheeses. Great big shrimp, flaked crab meat (never never EVER use that fake stuff- you're not fooling anyone) and langostinos. I had a couple slices leftover roast pork and an idea. And of course, the easiest way to make ravioli in the world- wonton wrappers.

I got the pork started, simmering slowly to get it nice and tender and flavorful.

Cut up the pumpkin and squash and got that roasting.

Shredded some mozzarella. Chopped about 5 cloves of garlic, chopped an onion. Chopped the baby spinach and mushrooms. Chopped the shrimp and langostinos, mixed with the crab and set aside.

Once everything was cooked, shredded, mashed, seasoned and assembled, I had a ravioli assembly line. Ready for the recipes ?

Seafood Tortellini (or ravioli)

1/2 package small wonton wrappers (20)
1/2 cup flaked crab meat (canned is ok but NO FAKE CRAB)
1/2 cup finely chopped cooked shrimp
1/2 cup finely chopped langostino tails
1/4 cup minced onion
1 clove garlic, minced
big pinch chives
2-3 tb white wine such as Sauvignon Blanc
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup mozzarella cheese FINELY shredded
couple teaspoons beaten egg (beat one egg and use a little for each filling)
salt and pepper

Combine seafood and set aside. In small skillet melt about a TB butter and one TB olive oil. Add onion and garlic and saute until softened but not brown. Add wine. Cook until wine is mostly evaporated. Mix into seafood along with chives and all cheeses. Stir in beaten egg. Salt and pepper. To assemble, place one wonton skin on dry cutting board. Moisten all edges. Place a tsp filling in center, fold over to make a triangle.

To make tortellini, moisten two corners and fold them together to look like an envelope. Set aside on waxed paper lined baking sheet (paper towels may stick so I don't recommend them). When ready to cook, add to boiling salted water and cook 3-4 minutes or until cooked thru, drain well. Drizzle with Brown Butter with Sage and serve. You can freeze uncooked ravioli/tortellini. Cook from frozen 4-5 minutes. I had extra filing so I froze it to use for stuffed mushrooms later.

Spicy Pork Ravioli

1/4 lb pork roast (I used a couple slices leftover, you can use fresh if you have it)
1/2 cup chicken stock or broth
1/4 cup dry white wine
1 clove garlic, minced
2 tb finely minced onion
pinch crushed red pepper or other hot pepper (I used one fresh aji limon chile)
small palmful sun dried tomatoes or TB tomato paste
1/2 package wonton wrappers

Combine all ingredients (except wonton wrappers)  in small saucepan. Cover and simmer 1-2 hours until meat is very tender. Remove meat and let cool. Continue cooking sauce until it is reduced. Shred meat and add just enouh sauce to barely moisten it (meat should still be fairly dry). Use cooled meat to fill wonton wrappers. Set aside on waxed paper lined pan. Cook in boiling water 3-4 minutes until pasta is done and meat is hot throughout. Drain and serve with red sauce if desired. These can also be frozen uncooked and later cooked from frozen.

Spinach, Mushroom and Cheese Ravioli

1 cup fresh baby spinach leaves, stems removed
1/2 sliced fresh mushrooms
1 clove garlic, mined
1/4 cup minced onion
1/4 cup dry white wine
1/2 cup ricotta cheese
1/2 cup finely shredded mozzarella
1/4 cup parmesan cheese
couple tsp beaten egg
salt and pepper
20 wonton skins

Saute onion and garlic in 1 TB butter and 1 TB olive oil until softened but not brown. Finely mince mushrooms, add to skillet. When mushrooms are browned, add wine and reduce. Add spinach, cook until wilted. Set aside to cool slightly, then add to cheeses and egg. Fill ravioli and set aside. Cook the same as the seafood ravioli above. These can also be frozen, and any leftover filling can be used for stuffed mushrooms too. Drain and serve as desired- we used red sauce, alfredo would be good also.

Pumpkin Ravioli

1 small pie pumpkin
1 small winter squash- acorn, butternut, whatever you like (I used acorn)
1/4 cup ricotta cheese
1/4 cup minced onion
2 cloves garlic, minced
pinch mace
pinch cinnamon
pinch chili powder
salt and pepper
couple tsp beaten egg
20 wonton skins

Cut pumpkin and squash into quarters. Remove seeds. Place on baking sheet, tent loosley with foil and roast at 350 degrees an hour or until very tender. Meanwhile, in small skillet, saute onion and garlic in butter and oil as above until onion is starting to caramelize. Scoop pumpkin and squash into bowl. Add onion and garlic and seasonings. Taste for salt and pepper. Stir in ricotta cheese and egg. Fill ravioli as desired and cook the same as above. Drain and serve with Brown Butter with Sage. If you'd like a little texture boost, toast some chopped almonds and sprinkle on the finished dish.

Brown Butter with Sage

1 stick unsalted BUTTER (you absolutely CANNOT substitute margarine !!!)
1 tsp crushed dried sage leaves or 3 tsp minced fresh
dash salt and pepper

Melt butter in skillet over low heat. Cook and stir until butter foams and begins to brown. Remove from heat and add sage, salt and pepper. Serve.

So there you have it !! My Sunday in the kitchen. Now......a mountain of dishes awaits me.......