I opened my eyes this morning and the first thing I realized was that I heard birds singing! It took me a moment to realize that I had been missing this sound over the past wintery months. All of a … Continue reading
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.
As we promised, our summer continues with a guest blogger! Our series of summer blog dinners begins with one of our very own, Hunter Moore. Hunter has been with us for several years, but he isn’t only a great employee and friend, he’s an excellent chef! Surrounded by a lot of siblings and family members, he grew to love cooking for them and in large portions! He claims he doesn’t know how to cook for just one, so if you’re lucky to dine with him, there are always plenty of leftovers! Sunday night, I had the privilege of indulging in one of his favorite meals: Creamy Cilantro Poblano Chicken with Mexican Rice. Between the smells and the taste I was on sensory overload and my stomach was stuffed! Hunter says if you’re cooking for a big group, this is the meal to cook. It’s easy, delicious and now you can cook it yourself!
- 3-4 large boneless/skinless chicken breasts
- 2 8oz cream cheese
- 3 poblano pepper
- 1 1/2 head of cilantro
- 3/4 cup chicken stock (more or less depending on how thick you like the sauce)
- 1 stick of butter
- Salt & Pepper (to taste)
- 1 1/2 cups of white rice
- 2 tomatoes
- 1/2 yellow onion
- 1/2 bell pepper
- 2 large cloves of garlic
- 1 tbsp granulated chicken base
- 1 cup of hot water
- 1/2 cup vegetable oil
Roast the poblano peppers on high broil in the oven. Rotating them until all sides are charred. Take them out of the oven, de-seed and peel off the skin.
Preheat the oven to 350 degrees.
Season the chicken breasts with cumin, salt and pepper. Bake at 350 degrees for 35-45 minutes until they reach an internal temperature of 155 degrees.
While the chicken cooks, place the poblanos, cilantro, chicken stock, butter, salt and pepper, and cream cheese in a blender. Blend until smooth.
Once the chicken has cooked, take out the pan and our the poblano sauce over the chicken. Place back in the oven and cook for an additional 20-30 minutes at 350 degrees.
Begin prepping the sauce for the rice. Quarter the tomatoes and place them into the blender with the garlic, granulated chicken base, salt, pepper, and one cup of water. Blend until smooth.
Make sure you have a pan with a nice tight lid for cooking the rice. Clear lids work well so you can see into the the pan while you’re cooking.
Brown the rice in vegetable oil on medium heat for 5-6 minutes or until the rice begins to slightly change color. Add in de-seeded and diced bell pepper and onion.
Drain excess oil in the rice and pour in the tomato sauce. Cook for about 5 minutes to rid of the raw tomato taste.
Add one cup of HOT water and lower the heat to low. Put on the lid and cook for 20 minutes. You’ll know the rice is done when the liquid is gone in the pan. Do not open the lid or the rice will not cook properly! Add a little water to the rice after 20 minutes if it’s still a little bite-y.
And you’re done! “I love cooking this meal, but I love eating it even more.” — Hunter
Good luck and we hope you enjoy this meal as much as we did! Stay tuned for our next guest blogger!