Friday, July 19, 2013

Stuffed Chicken Breast with Goat Cheese and Spinach

I forgot to take a picture until I was almost finished with the meal.  Sorry about that.  We had some goat cheese that is made right here in Alsea, Oregon and it is amazing.  I'm not sure I can find goat cheese at home that is this good.  Of course, if you are willing to pay $9.00 for a little tub, it should be good.

1 chicken breast per person
1/2 package of frozen spinach, thawed and squeezed dry
1/4 cup of goat cheese
  • Salt and pepper the chicken breast on both sides
  • Cut a little pocket in the chicken breast to stuff the spinach and goat cheese
  • Mix the spinach and goat cheese together to make a creamy mixture
  • Stuff each breast with about 1/3 cup of the spinach and cheese mixture
  • Bake at 350* for 45 min. -- 1 hour depending on how thickness of the chicken breast

Tuesday, July 16, 2013

Lemon-Raspberry Muffins

We are in Oregon and I picked these raspberries and then came in and made these for breakfast.  We are going hiking early this morning and decided this would be a good idea. I clipped this out of Southern Living magazine.  I read the recipe wrong. Instead of  or, I assumed it  was both, so I added 2 1/4 cups of raspberries.  I don't think it was wrong.  How can you have too many raspberries? I'm sure there is a point where it would mess with the science of cooking, but 2 1/4 cups did not.

2 1/4 cups all-purpose flour -- divided use
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8oz.) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon lemon zest
1 (6oz.) package fresh raspberries (about 1 cup) or 1 (6oz) package frozen raspberries, unthawed
3 Tablespoons sugar
1 Tablespoon cold butter
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Toss together 2 T. flour and 3 T. sugar, cut butter into mixture until crumble. Spoon evenly over batter in muffin pans.
Bake at 375* for 20-25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.