Spring is in the…Food

I think you should all know that I have a tickets to the Cubs home opener on Friday.

And as luck would have it, the weather is looking rather pleasant every single day this week except for Friday.

I’m not worried about it, though.  There are weiners at Wrigley in my near future.  Oh, and probably some hot dogs, too.

(Sorry, Mom.  I had to.  I can’t resist a double entendre.)

And even though the weather is being more stubborn than…well, me, I decided last night that I needed to fight it and inject a little spring into my dinner.

Yup, spring is the beginning of artichoke season.

Usually I just trim them up and boil them (and eat the meat dunked in mayo- shhhh, don’t tell anyone), but I was going with the creative juices last night.

I found this Giada recipe.  So technically I wasn’t creative at all since I used someone else’s recipe, but hey.  There was no mayo involved, and I consider that a coup.

These are scooped out and baked with blue cheese, herbs, and breadcrumbs

Not as skillful as Giada.  I got a little overzealous on that first one there…just ignore it.

Hooray for me, I’m a quick learner.

I liked ’em!  Fair warning: if you’re not a fan of blue cheese, don’t make these.  If you are…do it now.  They’re awesome.

I also threw together some stuffed chicken breasts, which were an original Megan creation (look, Ma, no recipe!).

I butterflied them,

Mixed some scallions, sundried tomatoes which were sauteed with a clove of garlic, and about 2 tablespoons of crumbled blue cheese (heyoo, double duty ingredient!)

Stuffed ’em and toothpicked them closed,

and browned them for about 5 minutes per side in a little olive oil.

Dare I say that my dish trumped Giada’s?

That was some dang good chicken.

{Giada, if you’re reading, I’m sorry.  I still think you’re a mighty fine chef.}

Springtime Stuffed Chicken
Serves 4

1 lb chicken breasts
~10 sundried tomatoes, rehydrated or packed in oil
3 scallions, chopped
1 clove garlic, or more to taste
2 T crumbled blue cheese
1 T olive oil+ 1/2 t
salt and pepper to taste

Butterfly chicken by carefully cutting lengthwise, ensuring that you don’t cut all the way through.

Saute tomatoes and garlic in a skillet in 1/2 t olive oil until fragrant.  Remove to a mixing bowl and combine with scallions and blue cheese while still warm.

Season chicken with salt and pepper. Top each chicken breast with equal amounts of filling.  Fold over and secure with toothpicks.

Heat remainder of oil in a large skillet over medium heat.  Carefully place chicken in skillet, brown for 5 minutes.  Flip, brown for another 5 minutes.  Reduce heat to low and cover for about 5 minutes more.  Test for doneness by cutting through a breast with a knife at the thickest spot.

Ahh, colorful, light meals.

Yup, I’m ready for spring.

Now if only the weather would stop being such a jerk.

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15 thoughts on “Spring is in the…Food

    • Eeek, I’m hoping we don’t get snow here! They’re calling for snow/rain in the morning, so I’m just hoping for it to blow over before the first pitch. Jeez, I’m so ready for some warm weather.

  1. I love artichokes, but I’m scared of the real ones. Never once made them. I hear they are easy. But I’ve *heard* that before and it proved to be untrue. I’m a skeptic.

    • Hmm…I’m intrigued by how many people haven’t tried making them! I’ll have to do a tutorial or something- I promise it’s easy!

  2. OMG this looks incredible. I’m slightly drooling looking at this. Wow. I love the creativity! And the use of fresh, colorful ingredients! I’m going to have to try this.
    🙂

  3. We had lots of rain and some snow yesterday. Spring has to come eventually, right?

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