Sunday, April 3, 2011

Eat, Drink and Be Merry...

Dinner and drinks in the middle of the week? Yes please.
This week I thought I would bring the procrastination of writing my thesis to a new low...cooking dinner for a few of my friends, and maybe throw in a little drink and apples to apples in there as well...So this week I dedicate my blog to food, good times and my love for procrastination.

The menu: Stuffed Chicken, creamy potatoes and one nice and veggie-full salad!

Stuffed Chicken
Ingredients: 

  • an even amount of chicken breasts (you need to multiply however many you want to make by two)
  • fresh spinach (chopped)
  • sun dried tomatoes (chopped)
  • feta cheese, crumbled
  • 1 cup of milk
  • bread crumbs
  • tooth picks
  • aluminum foil
Prep Work:


Preheat the oven to 350 degrees 
Cover some baking sheets with aluminum foil.
This will help when cleaning up later!

















Make sure that your spinach and sun dried tomatoes are chopped. And that your feta cheese is crumbled, your milk is an a bowl and your bread crumbs are in a large zip block bag.















You want to be able to make an assembly line of the ingredients you need; if everything is ready to go, it will be easier on you.













Instructions:

  1. Place 2 pieces of chicken in the bowl of milk.
  2. Place the milk-coated chicken in the zip block bag filled with bread crumbs
  3. Shake the zip block bag, until both pieces of chicken are coated.
  4. Place on piece of bread crumb coated chicken on the aluminum foil covered baking sheet.
  5. Fill the piece of chicken with a layer of spinach, sun-dried tomatoes and feta cheese
  6. Place the second piece of bread crumb coated chicken on top of the other, and secure it to the first piece with tooth picks.
  7. Cook for an hour at 350 degrees


Creamy Potatoes 
Ingredients:

  • Desired amount of potatoes ( I used a pound to feed a group of 8 people) 
  • 2 quarts of heavy whipping cream
  • 3 cups of shredded swiss cheese 
Recipe

  1.  Wash, peel and slice the potatoes into smaller pieces.
  2. Place the potatoes into a large pot and cover the potatoes with the heavy whipping cream.
  3. Boil the potatoes and cream until the potatoes are soft. This should take approximately 20-25 minutes.
  4.  Drain out half of the heavy whipping cream.
  5. Place layers of the potato cream mixture and swiss cheese in a baking dish.
  6. Finish with a layer of cheese on top.
  7. Bake in the oven until the cheese browns. This takes approximately 15-20 minutes
  8. Take out of the oven, and  enjoy



Veggie-full Salad
You can't really go wrong here. I tried to add as many veg possible for my non-meat eating friends. I included, peppers(red, yellow and orange), red onion, mushrooms, chick peas, feta cheese, spinach and romaine lettuce and grape tomatoes.


Overall, everyone seemed to enjoy the meal! We were able to find enough seating in my lovely apartment to accommodate for everyone. Old friends chatted with old friends, new friends made some new friends, and everyone seemed to enjoy the nice break in the the middle of the week.
















We concluded the evening with some vino and a nice friendly game of apples to apples. Laughs were plenty, and good times were had.



ALSO, I would like to dedicate this week's post to a food friendly gal who writes a pretty rad blog on food! Soooo you should definitely check out her work: http://sliceofearthlydelight.blogspot.com/


Song of the Week:
"Jimi Thing" -Dave Matthews Band


1 comment:

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