I am forever fascinated with food from other cultures. International cuisine reveals so much depth and many unique flavor combinations that delight my culinary curiosity. Continue Reading →
Recipes & Ramblings from Chef School
Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses inexpensive cuts of meat and cooks an entire meal in one pot.
Alas, in class I had to cut up a whole chicken again! After hitting the erase button on last week’s experience, Rona graciously walked me through the harrowing procedure again.
To see what I am stewing about click here for Poultry Part 1 )
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.
Recipes & Ramblings from Chef School
What comes to mind when you hear the word poultry? Hopefully it’s not chicken McNuggets! Actually, the word poultry refers to any domesticated bird used for human consumption including chicken, duck, goose, ostrich, turkey, pheasant, mute swan and emu.
This week’s blog focuses on chicken because, according to the USDA, chickens are the number one species consumed by Americans. I’m not a contributor to that stat, but after sampling some great recipes from class, I may convert. To understand my sordid past with chickens on the farm, please read my other chicken blog.
This week we learned how to cook your chicken using dry heat methods such as broiling, grilling, roasting, baking, sautéing, pan-frying, and deep-frying.
Something to Crow About
No matter how you cook your chicken, it can be a tasty and nutritious meal. No wonder chicken is the world’s primary source of animal protein. Chicken is also a great source of niacin, protein, vitamin B6 and selenium. It is low in fat and cholesterol and has no carbs.
What do you get when you cross a chicken, a goat and a strawberry?
Today’s recipe… which is no joke. “Chicken with Goat Cheese and Strawberry Sauce” is the creation of Celebrity Fitness / Lifestyle Coach & Healthy Gourmet Chef Rona Lewis from her latest book “Does this Cookbook Make Me Look Fat – Vol. 2.” I purchased this book after meeting Rona in a cooking class at BLT on Sunset Blvd. I’m having the best time cooking my way through this humorous and healthy cookbook.
If I wanted to win your heart via your stomach, I would make today’s recipe for you. If I needed to keep your heart healthy, your weight in check, and make sure you had lots of vitamin C, K, B6, manganese, selenium & niacin…I would still make Rona’s recipe.
I have to admit I was a bit apprehensive about making this recipe. I haven’t been a fan of chicken since childhood when my Grandma Nelson raised and “harvested” chickens on our farm. One hot summer day I returned from a trail ride on my horse, Pidge. The open barn door offered an invitation from the heat, and she bolted through as I hung on for the ride. Unbeknownst to me, Grandma had hung “dinner” across the entrance to the barn. I was not prepared for this “in your face” welcoming from my recently deceased friends. (My childhood issue with chickens was lost after devouring this recipe)
There are more chickens than people in the world. You should have no trouble procuring the ingredients for this recipe!
Chickens were first domesticated for cockfighting. Could it be their impressive genealogy that makes them a natural for combat? Research has found that chickens are the closest living relative to Tyrannosaurus Rex.
Until then, we will have to settle for cockfights “Family Guy” style.
Today’s Featured Recipe: You will Rule the Roost with this recipe. If you have any leftover strawberry sauce it is great on ice cream.
- 3 C fresh strawberries cut into pieces
- 2 T balsamic vinegar
- 3 T strawberry spread- no sugar
- Black Pepper
- 6 skinless, boneless chicken breasts
- 12 thin slices of goat cheese, about ½ oz each
- 24 basil leaves – slivered
- Olive oil spray
- 1 tsp. minced garlic
- ¼ C fresh basil – slivered for topping
- Preheat oven to 400 degrees. In a large Pyrex bowl, mix the strawberries, vinegar & strawberry spread together. Put aside.
- Make a horizontal cut almost through each chicken breast. Open the top half and sprinkle a large pinch of basil on one side. Take two slices of goat cheese and place them on the basil leaves. Sprinkle a touch more basil on top. Replace the top half. Sprinkle with pepper.
- In a 4 quart metal or oven-safe skillet, spray with olive oil. Over med-high heat, cook garlic for about 30 seconds. Add chicken breasts and brown for about 4 minutes on each side. Then, place both the skillet and Pyrex bowl of strawberries into the oven. Cook for 10 minutes. Take chicken out and let it rest on the stove. Cook berries another 5 minutes. Take out of oven and stir. Serve chicken with sauce. Sprinkle with basil leaves.
Other strawberry ideas:
If you can’t eat enough strawberries to make you happy this summer, you will love Rona’s other recipe Strawberry & Goat Cheese Bruschetta
Subscribe & Connect
Get new posts via email:
- Ganja-Style Chicken & Eggs – Pomegranates & Saffron Cookbook
- Portobello Salad & How Not to Commit Lettuce Murder
- Israeli Salad California Style
- Artichoke & Crab Dip w/Dinner Solved Cookbook Review
- Shrimp & Veggie Saute w/Goldenberry Sauce
- Hearts of Palm Soup w/Sweet Potato Croutons
- Heavenly Blueberry Pie & a Tribute to my Father
She Paused 4 Thought
Welcome to She Paused 4 Thought, a place to explore recipes, travel the world and laugh along the way. Since graduating from New School of Cooking, I love experimenting with food locally and globally. Enjoy!