CELEBRATING FATHER’S DAY!
It seems as we get older, reminiscing becomes part of our lives. It is that important psychological process called ‘life cycle review’. Both of our father’s were men who always had great, real-life stories to tell. If only those stories had been recorded or written down so we could enjoy them once again. There is never a week goes by that Brion & I don’t reminisce about something we remember about one or the other.
For this blog post, I’m preparing a chicken meal I think they both would have enjoyed.
Seasonal tastes are the wonder of the food universe. Because you can’t have them every day, they are precious. Rhubarb, with its gorgeous pink and green stalks, is a prize of spring and summer produce. It’s delicious in savory applications, like the complex sauce for tonight’s chicken.
Over the years, I think I’ve used rhubarb in every way possible but then I see another idea and …. On the savory side, it seems it can be paired with any meat or fish.
The mild flavor of chicken takes to the spicy/tart flavor of rhubarb and perfumes your kitchen with delicious aromas as it cooks. A side of roasted potatoes and French green beans rounds out this gourmet seasonal meal.
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Chicken Breast w/ Rhubarb Chutney
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Instructions
Rhubarb Chutney
Heat 2 t oil in saucepan over medium heat and cook onion about 3 minutes.
Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 t pepper; bring to a boil over medium-high heat (stir occasionally) until rhubarb gets soft and is breaking down, then 5 - 10 additional minutes. Remove and cover.
Chicken Breast
Sprinkle chicken breasts with salt and 1/8 t pepper and brown 2 - 3 minutes each side in 1 T canola oil on medium high heat.
Serve the chicken breasts topped with the rhubarb chutney & sides of roasted potatoes & green beans.
Instead of making the basic ricotta and spinach stuffed pasta shells which you can easily find in the frozen section at your local grocery store, I wanted to kick the flavors up a notch. The savory and salty prosciutto pairs perfectly with the creamy, butteriness of the brie.
Brie is a soft, creamy, buttery cheese that originated in France, and is produced internationally. It has a creamy interior with a soft, bloomy, edible rind of white mold. Brie is traditionally made from cows milk, but can be made from goat’s milk.
Nothing beats a bubbly pasta bake, piping hot straight out of the oven. No matter what the reason you may need some comfort food, these stuffed giant pasta shells filled with chicken, wrapped in prosciutto and covered in a creamy Brie sauce is one for the repertoire.
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Prosciutto Wrapped Chicken Stuffed Shells
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Instructions
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In a medium mixing bowl, combine shredded chicken, zucchini, red onion, artichokes, reserved marinade and sea salt. Toss to combine.
Stuff mixture into al dente cooked pasta shells. Cut 10 pieces of prosciutto into half lengthwise. Wrap each shell in a piece of prosciutto, placing closely together into a 9 x 13-inch baking dish. Set aside.
In a heavy bottom saucepan, add flour & butter, whisking over medium-low heat until a blond roux has formed.
Add brie, whisking well until smooth. Pour brie sauce over chicken stuffed shells.
Bake, uncovered, for 15-20 minutes or until shells are fully heated. Remove & top with minced parsley and Parmesan cheese.
While there are numerous ways to enjoy spaghetti squash, I favor stuffed. You are only limited by your imagination when it comes to stuffing. Beef, turkey, chicken along with rice and a nice smoky cheese like Gruyere or even mozzarella and Parmesan work really well.
It’s called spaghetti squash for a reason. Just steam, microwave or bake the squash in its shell and scrape out the flesh with a fork or spoon. No need for a spiralizer as it separates its own flesh in slender pasta-like strands. It makes for a remarkable stand-in for pasta dishes and with such a mild flavor you can chose from any number of sauces to give it a flavor boost.
This stuffed squash is the full meal deal. Along with veggies, you have chicken, sausage and cheese. Super good!
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Sausage & Chicken Stuffed Spaghetti Squash
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Votes: 1
Rating: 5
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Instructions
Squash
Preheat oven to 400 F. Drizzle cut sides of spaghetti squash with oil & season with salt & pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30-35 minutes. Allow to cool slightly. Using a fork, break up squash strands. Set aside.
Filling & Topping
In a large skillet, scramble-fry sausage in olive oil; drain on paper towels. Add another Tbsp oil to skillet; saute onion & pepper about 3-4 minutes then add tomatoes, zucchini, garlic & lemon zest. Season with salt, pepper & Italian seasoning & cook 3-4 minutes more. Gently stir in squash, cooked chicken & sausage & remove from heat.
Divide mixture between spaghetti squash halves (or quarters). Top each spaghetti squash portion with mozzarella cheese & return to oven to melt for 5 minutes. Garnish with Parmesan & serve.
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