Our hearts go out to everyone involved with this week’s shooting at Seattle Pacific University. The incident was so very unfortunate and if not for one quick-thinking student who worked at the security desk, could have been so much worse. Please hug your loved ones this weekend.
I’ve been on a huge kick of watching True Blood, so I wanted to go to the show’s roots in the Sookie Stackhouse books by Charlaine Harris. The first book, Dead Ever After, kicks off the entire series and introduces you to the Louisiana town of Bon Temps, and all the supernatural challenges they one day start to face, and Sookie’s budding love for vampire Bill Compton.
It’s the beginning of the month, and that means new stuff on Netflix! Yay! Here’s some new stuff to check out after you watch the entire second season of Orange is the New Black that comes out today:
Ever After: A Cinderella Story
Pretty Little Liars: Season 4 (Out next Friday)
Toddlers & Tiaras: Season 7 (Out next Saturday)
I know boneless, skinless chicken breasts get kind of a bad rap in the culinary world for being pedestrian, but I like them. I like making them. I like eating them. I just sometimes get bored with them. So last night I whipped up this awesome little take on Chicken Kiev that isn’t as fatty as the original because it’s not filled with butter. I also used some of the sad little sage plant I tried growing in the backyard before it completely dies. Behold, my Sage and Cream Cheese Chicken in Shallot Sauce:
Boneless, skinless chicken breast sliced through the middle to make two thinner pieces
4oz (1/2 a brick) of softened reduced-fat cream cheese
16-20 fresh sage leaves
Shallot, thinly sliced
½ cup white wine (I use Sauvignon Blanc)
1 tbsp butter
Salt, Pepper to taste
Pound the chicken halves to about ¼ inch thick in plastic wrap with either a mallet, rolling pin or baseball bat. Season on both sides with salt and pepper. On one side of the chicken, spread half the cream cheese and top with a few sage leaves, then roll up using a couple of toothpicks to hold together.
Heat a couple of tablespoons of olive oil over medium heat and sautee chicken rolls for about 15 minutes, flipping around occasionally to brown all sides and cook all the way through. (It’s okay if some of the cream cheese squishes out) When done, remove chicken to a plate and keep warm.
In same pan on medium heat, (you shouldn’t need to add any more oil) brown shallots and a few more sage leaves for about 3 minutes, scraping up brown bits, then add the white wine and cook for roughly another 3 minutes until it reduces and thickens. Add the tablespoon of butter and stir to melt and further thicken the pan sauce.
Serve sauce over the chicken—I also put it over brown rice but that made the whole thing a little too brown so if you want something more vibrant, go with a mix of sautéed or roasted veggies on the side. Maybe over a bed of bright green, roasted asparagus? Oooh! Yum!