Tuesday, January 10, 2017

A new year & a new recipe!

Happy Belated New Year Everyone! I hope the year has started out well for all of you. My New Year's Eve was spent at our friend's Andrea & Scott's to watch the Ohio State Game (where we fell flat on our face) & drink massive amounts of champagne! We made it until 12:30 too! Woo hoo! (I know this is a big deal for lots of people these days!)

The first week back after the new year was tough. Getting back into the swing of things seems to be more difficult this year than I thought. After eating so much over the holidays, I'm still craving carbs & sweets! BUT.....it was time to get back into it.

We had our first track session of the year!

Workout was:
2 w/ up miles (9:09, 9:42)
2 w/ runnig hard on the straights, recovering on the curves (8:16, 8:18
2 c/d miles (9:54, 9:56)

I hit up Barry's Bootcamp for chest, back & abs.
We tried out a new restaurant for the Brentwood Breakfast Club @ Holler & Dash. They had delicious beignet's with a coffee chocolate sauce, oatmeal, & biscuits!
8 miles @ 8:50 pace (9:48, 9:41, 9:03, 8:38, 8:30, 8:07, 8:30, 8:21) & then I took the entire weekend off!

Now, onto food....I got some new recipe books over the past year & I am ready to dive in! First up, is from Cravings by Crissy Teigen, Prosciutto Wrapped Stuffed Chicken Breasts. Seth really liked this dish & I did too. It has a lot of my favorite things: goat cheese, prosciutto, tomatoes, bacon, etc. I would just use less garlic, but that's just me because I'm not into lots of garlic taste on my food. 

  • For the Garlic Herb Cheese:
    • 2 oz cream cheese, room temp
    • 2 oz fresh goat cheese
    • 1 1/2 cloves garlic (I think next time I'd use only 1)
    • 1/2 tbslp fresh thyme leaves, finely chopped
    • 1/2 tbslp fresh oregano leaves, finely chopped
  • For the Chicken:
    • 2 slices bacon
    • 2 large boneless, skinless chicken breasts (1/2 lb each)
    • 6 slices prosciutto (2 oz)
    • 2 tbslp olive oil
    • 1 c cherry tomatoes
    • Fresh thyme & oregano sprigs
Make the Garlic Herb Cheese: In a food processor, or in a bowl by hand, combine the cream cheese, goat cheese, garlic, thyme, & oregano. Season to taste w/ salt & pepper.
Make the chicken: Preheat the oven to 350. In a medium skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to cool. Pour off excess fat from teh skillet, leaving enough to coat the pan. Let the skillet cool.

Place one piece of chicken between two sheets of plastic wrap, then use a meat mallet or the bottom of a heavy skillet to pound the chicken into an even 1/2 inch thickness. Repeat with remaining chicken.
 Spread each breast with half of the herbed cheese. Crumble the bacon over the cheese and roll up each chicken breast, starting from a short side. Wrap each roll in 3 pieces of prosciutto. Brush each roll w/ the olive oil and season lightly w/ pepper.
Place the chicken in the cast-iron skillet, seam-side down, then scatter the tomatoes around the chicken. Throw in the herb sprigs and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 minutes.
Let cool and slice each roll in half and serve w/ the tomatoes & juices!