Literally one of my easiest breakfasts. As mentioned a few posts ago, my potassium drops pretty easily, so I needed to get it back up again. Yesterday I stuffed half a sweet potato with scrambled eggs and cheese and tomatoes and mushrooms. Delicious, but filling, and I wasn't in the mood for cheese.
- 1 egg
- 1/2 leftover sweet potato
- butter
- salt
- pepper
1. Heat a non-stick pan, ideally no added butter or oil. If it needs it, only a little bit.
2. Microwave your leftover sweet potato until it's warm, verging on hot, about one minute
3. Fry your egg, try not to pierce the yolk. Lightly sprinkle some salt and pepper on the egg
4. Scoop the sweet potato out of the skin into a bowl. Add about a tsp of butter and mash it up. Sprinkle some salt and pepper and combine it all.
5. Plop the egg on top of the sweet potato
6. Enjoy.
Sunday, 20 December 2015
Friday, 4 December 2015
Ricotta stuffed chicken breasts
So I bought everything I needed to make one recipe, finally caving and getting both the rolls royce of the chicken, the breasts, and fancy schmancy cheese, ricotta. Only problem was, a key ingredient in this recipe was fresh basil and the grocery store only had one package.. and it was brown. I went day after day after day looking for fresh basil and they'd always be out. Eventually I gave up after 5 trips and started looking for other recipe ideas to use the chicken and ricotta before they went bad. I decided on picking a couple parts from different recipes and skipped (okay, shuffled, I was tired but really excited) to the grocery store straight after placement. Of course, as my life usually goes, today the grocery store had fresh basil so I bought it anyway. I got home, put things in the fridge because it was a little too early to make dinner, went to my bed, put on netflix, wrapped my arms around my sleeping kitty, and promptly passed out for three hours. Anyway, long story short, this recipe is a bunch of little pieces of other recipes and I love it and I'm proud of it and I knew it would be worth starting to cook at 8:30 pm. It was so flavorful and moist, I want it again tomorrow! Wait... I have leftovers, I will have it tomorrow!
Ingredients:
- 3 chicken breasts
- 1/4-1/2 cup of ricotta
- A couple leaves of fresh basil if you can get your hands on it, dry rubbed basil will work too I guess
- 3 tbsp flour
- Fresh or dry thyme, I had fresh, about 3/4 tsp for dry, and a little over 1 tsp for fresh
- 1/2 tsp oregano, dry
- 1 tsp rosemary, dry, crumbled with your fingers (after measuring)
- Salt + pepper
- Butter (about 1/2 tbsp)
- about 1/2 to 3/4 cup fresh or frozen blueberries. If you're using frozen, it'll take a little bit longer but they'll be sweeter on the inside
- 1/2 cup white wine
1. Cut the tenders or "loose" parts off your chicken breasts. Using a small but sharp knife, cut a pocket in the chicken breasts. If you don't know how, here's a video.
2. Chop up the basil leaves, throw them in a bowl with the ricotta and a couple pinches of salt and pepper. Mix it all up. Be careful with this part because it's hard, since the ricotta is very squishy. Open up the chicken-pocket using a few fingers on one hand, and take little scoops of the ricotta mix and stuff it in as far as you can until it's loaded up. Repeat with the other breasts, making more of the ricotta mix if necessary. Seal the openings with a toothpick or, if you're like me and can't remember to pick up toothpicks to save your life, pieces of spaghetti noodles.
3. While your butter melts in the pan over medium heat combine thyme, oregano, crumbled rosemary, a couple pinches of salt and pepper, and flour in a shallow + wide bowl. Coat each breast in the mix and put them in the hot pan. Cover the pan and cook for about 10 minutes, until golden. Flip and cook covered for 5 minutes, uncovered for another 5. Check to make sure the chicken is cooked all the way through, and transfer to a plate/dish and cover to keep warm.
4. Add a little tiny bit more butter to the pan, just a little sliver, and then (once butter is melted) slowly add the wine. Scrape + mix in anything that got stuck to the bottom of the pan. Add blueberries and cook until thickened and some of the blueberries have burst.
5. Plate the chicken and cover with blueberry sauce.
I served it with roasted garlic red-skinned mashed potatoes. and parmesan roasted brussel sprouts.
Ingredients:
- 3 chicken breasts
- 1/4-1/2 cup of ricotta
- A couple leaves of fresh basil if you can get your hands on it, dry rubbed basil will work too I guess
- 3 tbsp flour
- Fresh or dry thyme, I had fresh, about 3/4 tsp for dry, and a little over 1 tsp for fresh
- 1/2 tsp oregano, dry
- 1 tsp rosemary, dry, crumbled with your fingers (after measuring)
- Salt + pepper
- Butter (about 1/2 tbsp)
- about 1/2 to 3/4 cup fresh or frozen blueberries. If you're using frozen, it'll take a little bit longer but they'll be sweeter on the inside
- 1/2 cup white wine
1. Cut the tenders or "loose" parts off your chicken breasts. Using a small but sharp knife, cut a pocket in the chicken breasts. If you don't know how, here's a video.
2. Chop up the basil leaves, throw them in a bowl with the ricotta and a couple pinches of salt and pepper. Mix it all up. Be careful with this part because it's hard, since the ricotta is very squishy. Open up the chicken-pocket using a few fingers on one hand, and take little scoops of the ricotta mix and stuff it in as far as you can until it's loaded up. Repeat with the other breasts, making more of the ricotta mix if necessary. Seal the openings with a toothpick or, if you're like me and can't remember to pick up toothpicks to save your life, pieces of spaghetti noodles.
3. While your butter melts in the pan over medium heat combine thyme, oregano, crumbled rosemary, a couple pinches of salt and pepper, and flour in a shallow + wide bowl. Coat each breast in the mix and put them in the hot pan. Cover the pan and cook for about 10 minutes, until golden. Flip and cook covered for 5 minutes, uncovered for another 5. Check to make sure the chicken is cooked all the way through, and transfer to a plate/dish and cover to keep warm.
4. Add a little tiny bit more butter to the pan, just a little sliver, and then (once butter is melted) slowly add the wine. Scrape + mix in anything that got stuck to the bottom of the pan. Add blueberries and cook until thickened and some of the blueberries have burst.
5. Plate the chicken and cover with blueberry sauce.
I served it with roasted garlic red-skinned mashed potatoes. and parmesan roasted brussel sprouts.
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