Kuster Dental: Food & Wine

Posts Tagged ‘spinach’

Stuffed Chicken Breast

Posted on: May 20th, 2014 by James No Comments
Chef Christian's Stuffed Chicken Breast

Chef Christian’s Stuffed Chicken Breast

Another one of Chef Christian’s Wine & Cooking Demo Dinners has resulted in another great dish to share.  This time we made these great stuffed chicken breasts.  I hope you enjoy them as much as I did!

 

Yield

4 servings

Active Time

30 Minutes

Total Time

45 Minutes

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Ingredients

4 boneless, skinless Chicken Breasts (thicker breasts preferred)

1 C Ricotta Cheese

¼ C Parmesan Cheese, grated

2 C Spinach, chopped

1 tsp Garlic, chopped

2 C Italian Sausage, crumbled

2 Tbsp Green Onion, chopped

Salt & Pepper, to taste

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Instructions

  1. Cut a small “pocket” into the thicker portion of each breast.
  2. Combine Ricotta Cheese, Parmesan Cheese, Spinach, Garlic, Italian Sausage, and Green Onion together in a bowl to form stuffing.
  3. Stuff each chicken “pocket” with mixture.
  4. Season each breast with salt & pepper on both sides.
  5. Sear chicken breasts on each side for 3 minutes and then finish in 350 degree oven for 10 minutes or until cooked through.
  6. Serve with a smoked tomato marinara sauce.

Another Great Winter Soup

Posted on: December 14th, 2012 by James No Comments

My roommate and I are on a soup kick, of late.  We just keep finding wonderful recipes to try and nothing seems to warm the soul on a cold, Winter’s night like a piping hot bowl of soup.  This bisque is a bit more subtle than some of the recipes we try, though the flavor of the goat cheese and potato really come through.  Don’t skip on the croutons!  They are an amazing finishing touch.

Spinach & Goat Cheese Bisque

Yield

8 cups

Active Time

1 hour

Total Time

1 hour

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Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 large yellow onions, chopped

1/2 teaspoon salt, divided, plus more to taste

2 tablespoons plus 2 cups water, divided

1 teaspoon dried thyme or 2 teaspoons fresh

1 large Yukon Gold potato, peeled and diced

2 tablespoons cream sherry or Marsala

4 cups vegetable broth, store-bought or homemade

24 cups gently packed spinach (about 1 1/4 pounds), any tough stems trimmed

Pinch of cayenne pepper

1/4 teaspoon ground nutmeg

1/2 cup crumbled fresh goat cheese (2 ounces), plus more for garnish

2 tablespoons butter

1 tablespoon fresh lemon juice, or more to taste

Soup croutons for garnish

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Instructions

  1. Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
  2. Meanwhile, combine the remaining 2 cups water and 1/4 teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.
  3. When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.
  4. Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.