Today is a day of cleaning… organizing… vacuuming…
All things that I aspire to, but am not very good at. I dream and dream of how successful I would be if I had a neat working space, and a super clean kitchen, and a really organized fabric stash. And every once in a while I make it to that place. It’s AMAZING.
then all hell breaks loose and it’s gone. That perfect moment of organization is out the window. So, raise your glasses! Here’s to a day of trying to reach one day of AMAZING before it goes back into craziness. Maybe I’ll be able to make this one into two days of amazing. I guess there’s just something about perfect open spaces that gives me awesome ideas of what I want to cook (often bread involving the oh-so-evil-and-messy flour), or sew (needles somehow are attracted to an open floor – I swear), or paint (there’s pretty much nothing non-messy about painting.)
Now, that being said, I made an AWESOME recipe last night. I usually am not a huge fan of my own cooking, but this one had some true merit (and helped use up a large costco serving of my favorite fruit ever – Rainier Cherries!)
(Photo snagged from internet world)
So, I don’t know about everybody else, but I just love rainier cherries but there are about zero entree dish recipes online incorporating them! Looked at what I had and came up with an awesome recipe that turned out GREAT!
Bacon-wrapped Chicken Stuffed with Rainier Cherries & Feta
Pit and coarsely chop about one cup of rainier cherries.
Chop 1/4 cup or so of onion.
Mix these with enough olive oil to coat and mix in a little bit of rosemary and thyme (maybe 1/2 tablespoon total seasonings.)
Add a bit of pepper and a tiny bit of salt.
—- Put in fridge.
To make marinade for chicken put chicken in bowl, add good amount of olive oil to coat and a bit more. Add: 1 to 2 tablespoons of apple cider vinegar, 2-3 tablespoons honey, 1-2 tablespoons mustard (type your choice), and pepper. (won’t need salt – will be covered with bacon!)
Put chicken in fridge and marinate until 1 hr before dinner time.
When ready, preheat cast iron skillet in oven to 375 to 400 degrees. (I started out at 375 and upped it to 375. Then remove chicken from marinade. Butterfly the chicken but cutting into the thick side but not all the way through. Open flat onto counter surface or cutting board. Flatten chicken with mallet or rolling pin. Then on one side of the open piece of chicken spread out a heaping spoonful of cherry mixture. Cover with a heaping spoonful of feta cheese (would also work awesome with gorgonzola, I’m sure). Then roll the chicken into a roll and wrap with bacon. Tie with wet baker’s twine to keep bacon in place.
Repeat with all pieces of chicken.
Lastly! Place the bacon-wrapped chicken pieces in the cast iron skillet. I think I cooked them for about 30 minutes total. The pan fills with juices from the chicken and bacon, so at the very end I placed the chicken on a cookie sheet to crisp the bacon on both sides.
Oops! Almost forgot the sauce! Take the leftovers of the cherry mix (not the feta) and put in sauce pan on med-hi. Cook for just a minute (mix already has olive oil in it). Then add a 1/4 cup or a little bit more of balsamic vinegar. Cook down until it has thicken slightly. Take off the heat and add a table spoon of butter. The perfect sauce to go with it!
I served with yummy fresh green beans with onions and the extra bacon pieces tossed in!! I’m sorry I don’t have a picture, but when I make it again I’ll definitely take one!
Hope you enjoy! Nothing like some good Rainier cherries!!!