My goodness, 2017 was one for the record books. I had no intention of taking a break from writing this blog, work kinda consumed my life. Well – NO MORE! I truly enjoy writing this blog and I refuse to allow my work life to be my only priority. Anyway, enough about work – we need to be talking about FOOD.
2017 ended with both the hubby and I feeling under the weather. I decided we needed delicious and healthy food to get us back on track. Since that didn’t work, I tried bacon and guess what – it WORKED!
After that hearty breakfast, we had a light lunch of leftover soup (you know the thing that was supposed to cure what ails me….)
I took a picture while I was cooking. I love the colors in this photo and man did it taste amazing. I joke that it didn’t cure me, but it certainly made me feel better, what more can you ask for when your head feels like it is stuffed with cotton?
Anyway, I was originally going to cook veal chops on the grill for our New Year’s Eve dinner, but the temperature was hovering around 5 degrees and I was afraid the grill wouldn’t get hot enough. I decided to stuff chicken breasts with spinach and cheese and bake them in the oven. Good choice – if I do say so myself!
They turned out better than I expected. I used a 10 oz box of frozen spinach, defrosted and drained. To that I added a container of Boursin Garlic and Herb Cheese. I cut a pocket in the chicken and stuffed them with the spinach mixture. I seasoned the chicken with salt, pepper, and lemon zest. After browning them in a cast iron skillet, I slide them in the oven to finish cooking. Dinner was a simple affair – French Onion Soup, Spinach Stuffed Chicken Breasts, and Baked Potatoes. For dessert, I whipped up a Maple Pear Upside Down Cake – it was amazing! I found the recipe in the New York Times https://cooking.nytimes.com/recipes/1012862-maple-pear-upside-down-cake
I highly recommend making it if you have the time. Well, that was our New Year’s Eve – I can’t wait to see what 2018 brings. Happy 2018!