I have been working on writing the recipes for the date night class I am teaching next week. I am not very good at writing recipes. I tend to make stuff up as I go. LOL But here is the … Continue reading
Date Night Dinner! So I have been invited to teach a cooking class at Gourmet Gallery. I really do have fun teaching those. But I was given the theme “Date Night.” LOL – since my own date nights seem to … Continue reading
Today is my dad’s birthday. Happy Birthday Dad! We aren’t typically big birthday “celebrators” in my family. However, I noticed that, along with my esteemed Father’s birthday, it was also National Strawberry rhubarb pie day (shared with Donald Duck Day, … Continue reading
I tried to put this off as long as I could but any discussion regarding our favorite places in Waco couldn’t avoid George’s for long. Aside from being a classic Waco institution honored in song by Pat Green, George’s is a fantastic place to hang out with your friends, or make some brand new ones.
The menu contains a wide array of options and everyone from our crew has a different favorite. Thus far, I haven’t managed to find anything less than satisfying.
My mother, something of a chicken fried steak enthusiast (which is surprising considering her slight frame) insists on eating at George’s whenever she visits. My sister – the vegetarian – was a little less excited until she turned 21 and found joy in a “Big O” of Dos Equis with all the dressings (Leah’s favorite too).
Aaron – my roommate, sometimes coworker, and general Olive Branch cohort – loves the Crazy Wings so much that he makes his own for Baylor tailgates. Who could resist pieces of chicken breast stuffed with jalapenos and cheese and then wrapped in bacon? Anna prefers them as Bear Bites, which are simply half a Crazy Wing stuffed inside a dinner roll.
Danny lives in Hewitt and loves their second location out there. With the outdoor deck, it’s a fantastic place to hang out on a summer night. And when it was Jonathan’s turn to cook for family dinner… well he took us to George’s and paid for everyone’s appetizers. No one complained that he had cheated because we were too happy to be at George’s Bar and Restaurant with all our friends.
Whenever we want to get together for dinner or just to have a beer, George’s always get mentioned at least once – and usually more than that.
This past year, we have started doing “Family Dinner” each week, something Leah explained in detail before revealing her delicious dark chocolate and coconut cookie recipe.
So my first time through, I made my go-to dish, the already-covered Penne a la Vodka. There are a few other dishes in my arsenal, but nothing that would be easy to serve to 7-8 people. So I started digging.
I wanted something that would stand up to all the outstanding food everyone else has made, but was also easy enough for me to make after my once-every-other-week chemistry lab. (I promise I washed my hands afterward!) I settled on my mother’s chicken with goat cheese, toasted almonds, and roasted peppers. Honestly, I don’t care for peppers with this dish and I picked them off as a child so when it came my turn to cook, I didn’t include them. I’ve kept them in the recipe for anyone who might like them.
Chicken with Goat Cheese
1 bell pepper
4 oz. goat cheese, cut into 8 slices
Toasted sliced almonds
4 boneless, skinless chicken breasts, pounded to even thickness
¼ cup plus 2 Tbsp. olive oil
2 Tbsp. chopped shallots
1 tsp. garlic
½ cup white wine
2 tsp. chopped fresh rosemary or ½ tsp. dried, crumbled
½ cup unsalted butter, cut into pieces
Toast almonds: place in heavy ungreased pan over medium heat and stir until lightly browned.
Place chicken breast(s) between two sheets of plastic wrap and pound to an even thickness. Sprinkle with salt, pepper and garlic powder to taste.
Preheat broiler. Arrange pepper on baking sheet and broil until skin blackens. Place in a plastic bag and let stand for 10 minutes. Remove, peel peppers and cut into strips.
Preheat oven to 350 degrees. Put 2 Tbsp. olive oil in fry pan and cook chicken just until cooked through, about 4 minutes a side. Transfer chicken to a foil covered baking sheet.
Top with pepper strips, cheese rounds and toasted almond slices. Bake chicken just until cheese is heated through, about 5 minutes. Transfer to plates.
Meanwhile, heat remaining ¼ cup olive oil in the fry pan over high heat. Add shallots and garlic and sauté 30 seconds. Add wine and rosemary and boil until reduced by half, about 3 minutes. Gradually whisk in butter. Season to taste with salt and pepper.
Spoon sauce over chicken and serve.