Spicy Maple Gruyere Stuffed Chicken Breasts

The thing about Asian fusion is that as soon as lime juice and ginger comes into play it turns any dish into Asian fusion. I didn't set out to make this Spicy Maple Gruyere Stuffed Chicken Breast an Asian fusion dish, but I needed something to contrast the sweet chicken. An acidic slaw seemed like the obvious counterpart, and I happened to have lime and ginger. Next thing you know a delicious pear and ginger slaw appeared. Okay, it did take a little work, but every part seemed to work beautifully together just like a 90's boy band. I recommend making this dish if you like delicious food and want a little bit of a challenge. 

Spicy Maple Gruyere Stuffed Chicken Breasts

2 servings

• 2 Chicken Breasts
• 4 oz. Gruyere sliced thinly
• 1/2 cup Maple Syrup
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoon Olive Oil
• Pinch of Sea Salt
• 6 Toothpicks

1. Preheat the oven to 375°.
2. Tear off about 3' of plastic wrap and lay it on a clean countertop.
3. Take your chicken breast and lay them out as flat as possible on the plastic wrap. Using the sharpest knife you have cut the breast so it becomes as flat as possible. To do this, make cuts vertically perpendicular to the connective tissue. Do not cut all the way through the breast! Be sure the skin is still in tact. 
4. Place the slices of gruyere in the chicken breast. Roll the chicken up like it's a sushi roll. Make sure the meat is nice and tight and stick three toothpicks in each breast. These will ensure the chicken stays in tact throughout the cooking process. 
5. After each breast is prepped. Place the breasts in a cooking vessel, most likely a small casserole pan. Drizzle the olive oil on top of each breast. Sprinkle the salt on. Then drench it in the maple syrup. Split the red pepper flakes between the two breasts.
6. Place in the oven for 25 minutes. Every 5 minutes scoop the excess syrup in the pan and drizzle over the breasts. Once the inside of the breasts have reached a temperature of 165° take out of the oven and serve with the Pear & Ginger Slaw. 
7. Enjoy!

Pear & Ginger Slaw

• 1 Pear diced
• 1 Carrot grated
• 1 tablespoon Fresh Ginger grated
• 1 tablespoon Lime Juice
• 5 Baby Rainbow Chard Leaves cheffinated
• 4 leaves of Mint cheffinated
• 6 leaves Cilantro cheffinated
• 1 1/2 tablespoon Rice Wine Vinegar
• 1 tablespoon Sesame Seeds
• 1 tablespoon Sugar

1. Toss everything together in a large mixing bowl and let sit for at least 30 minutes. 
2. Yup that's it.

Photos by Katy Weaver

Chicken and Dumplings

"Winter is coming." Well screw you Ned Stark. I say winter doesn't need to be a cold barren wasteland of ice, snow and family gatherings. It can be so much better and warmer with Chicken and Dumplings, which is basically like a hug in a bowl. Just remember even if there's no one to keep you warm this winter at least there's this soup to keep you warm, and hell you can even bring it to your office's Holiday party! But don't let Tim hog all the dumplings.

I had never made Chicken and Dumplings until someone on the Cooking with B.S. Facebook page suggested I make it. I'm glad I did, because this is one delicious dish and perfect for any winter day. So I before I made this dish I did a little research on the dish. It turns out that this dish originated from the Chinese province of Hunan when a village came together one freezing winter day, each farmer giving up a piece of that year's crop to the soup that would feed the village and give the soldiers stationed at the village to fight off the invading Mongols. 

Well it turns out I was on the Sweet and Sour Chicken Wikipedia page and this dish actually originates from, I dunno the South? Maybe some place in Europe? If you really want to know, you're at a computer look it up yourself! I have a recipe to write! 

Big news coming from Grub NorthWest and their line of salts. We'll keep you posted!

Chicken and Dumplings

• 3 Chicken Breasts
• 1 cup Flour
• 1/2 cup Buttermilk
• 1 Egg beaten
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne Pepper
• Salt & Pepper
• 3 tablespoons Olive Oil
• 1 Leek sliced
• 1 Carrot stick sliced
• 3 stalks Celery chopped 
• 1/2 medium Onion diced
• 4 Chanterelle Mushrooms chopped
• 52 oz. Chicken Stock
• 3 Bay Leaves
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon Cumin
• 1 cup water

Dumplings

• 1 cup Buttermilk
• 1/2 cup Butter
• 1 teaspoon Salt
• 1 1/2 cup Flour
• 1 teaspoon Baking Powder

1. Get out your Dutch oven, and no I don't mean that dutch oven. Heat 2 tablespoons of olive oil in the Dutch oven over medium heat. 
2. In two separate pie pans, create a buttermilk and egg bath, and a flour mixture of well flour, paprika, cayenne, salt and pepper. 
3. Coat the chicken in the buttermilk bath then coat it in the flour and place in the dutch oven. Evenly cook all three breasts until the middle of each is fully cooked. Should take 10-15 minutes. 
4. Remove the chicken from the pan. DO NOT GET RID OF THE DRIPPIN's! 
5. Let the chicken cool enough to handle.
6. Add the onions, carrots, mushrooms, celery and leek to the pan. Sautee for a good 7 minutes. 
7. Then add the chicken stock, bay leaves, and other seasonings to the pot. Tear apart the chicken breast into small pieces, and dump into the pot. Continue cooking while you prepare the dumplings.
8. Sift together the flour, baking powder and salt into a large mixing bowl. 
9. Melt the butter in a microwaveable safe bowl. Let the bowl cool down a skoch. Stir the buttermilk into the butter, which will solidify the butter. 
10. Pour the buttermilk mixture into the flour mixture to create a dumpling mixture. Let's take a moment to thank this week's sponsor's mixtures.
11. Using two soup spoons make little dolops of dumpling mixtures, and drop them right into the soup! Be sure to spread them out in the pot as to avoid clumping. Make as many dumplings as possible with the dumpling mixture. 
12. Bring to a boil. Reduce to a simmer and cover with the lid until you're ready to serve it up! Enjoy!

So, go start a fire and curl up with some chicken and dumplings this winter and you'll fight off the cold at least for awhile.

All phantastic photos by Katy Weaver. Give her a Like would ya!

Thai Chicken and Waffle Sandwich

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Thai Chicken and Waffles

One of the greatest pieces of advice I've ever heard was from

Alton Brown

who said, "Never take advice." I am open to criticism and feedback though, because without them you can't get better. But advice is more one sided than a HP Laserjet P3005ch printer (it doesn't have duplex printing). When it comes down to it, you're the only one who knows what you really want and what you have to do to make it happen, so start being selfish and start working towards something awesome. 

For some reason in today's culture, selfishness is portrayed as a negative trait, although people forget is that this is what made this country great in the first place (that's right I'm making this a cultural thing). We broke away from the British Empire because we wanted to do things OUR way. We didn't get involved with WWII until we were attacked and it affected us. 

Knowing that your crazy idea is a great one, and actually having the guts to go out there and make it happen doesn't make you insane or eccentric; it makes you successful and a goddamn American. Frankly I'm tired of having artificial roadblocks being put up, especially for people of my generation.  Just get out there and create something, whatever it may be. 

chicken and waffle sandwich

What do those old-man style ramblings have to do with Thai chicken and waffles? Almost nothing. But let's be honest, "Thai chicken and waffles" sounds like a weird, crazy idea, until you actually make it happen and try it. Remember an idea is only as good as its end product, so ignore that advice and prove those nay-sayers wrong.

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produce

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Before I get into the recipes, I want to make a couple shout outs! First, thanks to

Flavour Gallery

for sending me

an awesome apron

(I was wearing it the entire time I was cooking all this). They also have a bunch of cool food t-shirts you should check out. The second shout out is to

Kraken rum

because I love the stuff and would love a free bottle or two. The great thing about Kraken rum is that you get to yell, "RELEASE THE KRAKEN!" Everytime you open the bottle.

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dirty colada

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Dirty Coladas

I know it's not a direct translation, but dark rum produces a "dirtier" look than white rum

• 1 part Kraken Dark Rum
• 1 part Coconut Cream
• 2 parts Pineapple Juice
• 2 parts Ice

1. Add all ingredients into a blender and blend until the ice forms a smooth texture. 
2. Pour into a glass and garnish with a lime slice.

carrots

cabbage

coleslaw

Rice Vinegar Slaw 

• 1 Carrot grated
• 1 Zucchini grated
• 1/2 Red Cabbage chopped
• 1/2 Red Onion chopped
• 1 clove Garlic minced
• 1 tablespoon Apple Cider Vinegar
• 1 1/2 tablespoon Rice Vinegar
• Juice from 1 Lime
• 1 pinch Salt
• 2 tablespoons Sugar

1. Add the cut up vegetables to a large mixing bowl toss with the vinegars, lime juice, sugar, and salt. The best way to mix everything up is to use your hands.
2. Once your salad is tossed, let the slaw sit in the fridge for about 15 min before serving. 

rice flour waffles

Ginger-Lime-Coconut Waffles

• 1 1/4 cups Rice Flour
• 3 1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 can Coconut Milk
• 1 heaping tablespoon shredded Coconut
• 1 Egg
• 3 Tablespoons soft butter
• 1 teaspoon ground Ginger
• 1 pinch of Five-Spice
• 1 Lime juiced and zested

1. Sift together all dry ingredients. 
2. Add the lime zest and shredded Coconut to the dry mixture.
3. Whisk in the rest of the ingredients. Once the batter is mixed together add to your waffle iron. [These are really good by themselves too, don't think you need to make a Thai chicken and waffle sandwich when you make these.]

chicken

sweet and spicy chicken

Sweet and Spicy Chicken

• 1 lbs. Chicken Breasts cut into thick strips
• 1 tablespoon Olive Oil
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons Fish Sauce
• 2 tablespoons Brown Sugar
• a dash of Garlic Salt

1. Heat the oil over high in a wok or large skillet. 
2. Add the pepper flakes to the oil and let their flavors seep into the oil.
3. Toss the chicken into the cooking vessel. Move the chicken around a bit so it doesn't clump together in the pan. 
4. Add the fish sauce, garlic salt, and brown sugar to the pan. Keep stirring to avoid burning the sugar. The chicken should finish cooking within a couple minutes, depending on what type of stove you have. 
5. Serve with the sauce that is created when cooking the chicken. 

Assemble your sandwich by placing a waffle on a plate, add the chicken and some of the sauce then the slaw and a bit of cilantro and top with another waffle.

Once again my partner in crime, 

Katy Weaver

, is responsible for these mind-blowing photos. She's right in the middle of her busy season and still finds time to help me out with this little project, she's sort of the best you guys.

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chicken and waffles

Grilled Chicken with Blackberry Barbecue Sauce

If romantic comedies have taught us anything it's that Paul Rudd will continue to be in every movie ever made and that perfect couples exist and they'll eventually end up together, even if it takes some work. 

Blackberries and barbecue sauce are that perfect couple. They were meant to be together.

Sure, blackberries seem like a perfect match for pies and tarts, but no. We beg to differ. So, here it is: the unlikely love story between blackberries and barbecue sauce. 

Blackberries can be prickly, but their sweetness eventually wins almost everyone over. Meanwhile, barbecue sauce is more of a wildcard - it can be sweet, spicy, salty, or even bitter. When these two met, they both ordered the same Frappuccino while in line at Starbucks; barbecue sauce knew it wanted blackberries inside of it (things just got real saucy!). But the blackberries were reluctant at first, mainly because their parents always assumed they would end up with a nice pastry. After barbecue sauce almost lost blackberries to a cocktail, they decided to add a little heat and spice to their relationship, and become more than just work colleagues. In time they discovered what they had together was true love. They eventually got married and hired a pretty good photographer for their wedding and ended up having a beautiful chicken breast together. 

There you have it kids, true love always wins in the end, except in real life where everything usually falls apart and it's more like the ending of Wet Hot American Summer.

Blackberry Barbecue Sauce

• 1/4 cup Blackberries
• 1 clove Garlic minced
• 1/3 cup diced Red Onion
• 2 tablespoons Butter
• 1/4 cup Brown Sugar
• 1/4 cup Apple Cider Vinegar
• 3 Tablespoons Worcestershire Sauce
• 1 Tablespoon Ketchup
• 3 teaspoons ground Dry Mustard Seeds
• 1 teaspoon Chile Pepper
• 1 teaspoon Pepper flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon ground Pepper
• 1/2 teaspoon Garlic Salt

1. Heat the butter in a saucepan over medium-high heat. Once the butter is melted add the garlic and onions. Occasionally stir the onions and garlic until they start to caramelize. Stir in the brown sugar and keep occasionally stirring to avoid burning for about 3 minutes. 
2. Stir in the blackberries and don't be afraid to mush them up, I mean they're going to get pureed later. Stir in the all the dry spices, then add the ketchup, vinegar, and worcestershire sauce.
3. Simmer over medium heat for another 5 minutes, while stirring occasionally. Puree with a hand blender until smooth. Serve over chicken or cornbread or literally anything you want to make more delicious.

Grilled Chicken Breasts

• Chicken
• Blackberry Barbecue sauce

1. Coat the chicken in a layer of the sauce. Grill it until properly cooked. That's it. 

Corn Bread

• 11/4 cup Cornmeal
• 1/4 cup Flour
• 1/2 teaspoon Salt
• 1 tablespoon Sugar
• 3 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 3 Tablespoons Canola Oil
• 3/4 cup Milk
• 2 Eggs

1. Preheat the oven to 375°. Sift all the dry ingredients together in a large mixing bowl. Stir in the milk,  and eggs. 
2. Pour into an 8-inch round baking pan and cook for 15 or until golden brown.

By the way, serving the chicken on a bed of dandelion greens adds a nice splash of color to the plate. Enjoy! All photos by Katy Weaver

Cactus Stir Fry and White Whiskey Margaritas

What’s the first thing that comes to mind when you think about fresh Summer dishes? That’s right, Thai-Mexican fusion and white whiskey margaritas. Before you dismiss these soon-to-be summer classics, you should remind yourself that the blog you're reading once made carrot pie for a post. 

Sure we could have made separate posts for both the cocktail and the meal, but they played so nicely with each other we couldn't keep them apart. The stir fry and noodles are heavy enough to be filling, but still light enough for a summer dinner that doesn't strike an evening stroll around the neighborhood from the agenda. Meanwhile the margarita is so refreshing it could be drank like water, but as a medical novice I would advise you not to drink it like water, unless you want to reach a Snookie level of drunk.

White Whiskey Margarita

Yields 1 drink

• 1 1/2 limes juiced
• 1/2 shot Triple Sec
• 1 shot White Whiskey
• 1 cup Ice

For the rim:

• 1/4 cup sugar
• zest of 1 lime

1. Pour the lime juice, triple sec, whiskey into a pint glass. Add the ice to the glass. If you don’t have a shaker I recommend using a red Solo cup as a lid, and not just because it’s classy. This technique works so well I’m expecting my future offsprings to pass this down for many generations to come. Shake, don't stir.
2. Use the squeezed lime to rim the glass with the juice. On a small plate mix the zest and the sugar together with your fingers to infuse the grains of cane with the sent of lime. Dip the wet edged glass into the sugar mixture. 
3. Pour the contents of the drink into the sugar rimmed cup.
4. Drink and be surprised how refreshing this drink is on a sticky summer evening.

Cactus Stir Fry w/ Curry Rice Noodles

Yields 3 servings (4 if you’re not that hungry)

• 2 Cactus paddles julienned
• 2 large Chicken Breasts cut into strips
• 1 Green Bell Pepper julienned
• 1 Jalapeño sliced
• 1/2 Red Onion julienned
• 1 Tablespoon Garlic minced
• Bean Sprouts
• Olive Oil
• Black Sesame seeds (optional)

Chicken Marinade

• Splash of triple sec
• 1 Lime juiced and zested
• 1/2 teaspoon Garlic salt
• 1 1/2 tablespoon Soy sauce
• 1 tablespoon Garlic minced

1. Find a medium sized mixing bowl, a tupperware bowl or even an empty Cool-Whip container and add the chicken and the marinade. Make sure everything is well mixed in the container. Allow the chicken to absorb the flavors of the infused concoction while the rest of the meal is prepared.
2. Get your medium sized skillet to sauté the cactus. If you need a tutorial on cutting cactus, Pati's Mexican Table has a fine how-to. Pour 1/2 tablespoon of the olive oil in the skillet and cook over medium heat. Do that thing with the skillet to flip them and add a pinch of salt. Cook until the gel oozing from the strips stops. Set aside and take off heat.
3. Saute the chicken and 1/4 of the onions over medium heat in a skillet until the chicken looks done, about 7 minutes or so. Take off heat. Find a saucier, put it over medium heat, add 1/2 teaspoon olive oil and all of your vegetables, except for the bean sprouts. Cook for 3 minutes then add the chicken and cactus. Stir and mix all the contents well. Drain any excess liquid and continue cooking for another 5 minutes. 

Curry Rice Noodles

• 1 can Coconut Milk opened
• 1 1/2 tablespoons Red Curry Paste
• 1/4 teaspoon Fish Sauce
• 1 Tablespoon Brown Sugar
• 4 oz. Thin Rice Noodles
• 1/4 cup Water

1. Add all the ingredients above except for the noodles in a sauce pan and heat over medium high until it reaches a boil. Add the noodels as best you can and cook in the sauce until they become soft and have all the characteristics of cooked noodles.
2. To plate the dish place the noodles in the bottom of a bowl or you can even use a plate with a nice bevel to it. Then top with the stir fried chicken, cactus and vegetables. If you're feeling fancy you can even add bean sprouts and black sesame seeds on top of the dish.

What are you waiting for? Go out to your local farmer's market and pick up anything that catches your eye, and make a stir fry out of it. Summer is for fun and adventurous, venture out into the world and see what it has to offer besides the status quo. Enjoy!

Once again Katy Weaver has outdone herself with these stunning photos.