However, in the midst of darkness there has still been much light. And last night was a bright and shiny night. A night that makes you want to cook again and raises you from the depths of kitchen despair.
Last night, we had Gluten-Free Blueberry Pie and Asparagus Stuffed Chicken. Oh my. Oh my. It was tasty. I think if Camden hadn't already married me, he would have seriously considered proposing over that meal. So, in the interest of sharing the love and deliciousness, here are the recipes!
Here we go: dinner first.
Ingredients:
1) 4 chicken breasts cut into halves for easier cooking
2) Half a package of fresh asparagus
4) 4 minced garlic cloves
5) 1/4 tsp salt and pepper
6) 2 tbsp of olive oil
7) 1/2 tsp of dried basil
Instructions:
1) Take chicken breasts and cut in half so you have two fat sides and then cut a little sliver down the middle so you have two thin flaps that are still connected (kind've like a pita bread). Since it's not for a fancy meal...basically just cut a slice in the middle of your piece of chicken into which you can put the tasty filling.
2) Rinse and then cut your asparagus bottoms off and lightly drizzle some olive oil on them (you can add a dash of garlic powder to them as well).
3) Now for the fun part: take your chicken "pitas" and put a little mozzarella and some asparagus (about 4-5 pieces) in each half of chicken. The asparagus will hang out of the sides and mozzarella will sort've spill out. But never fear! As long it all ends up in the same pan together, all will be well.
4) Preheat your oven to 425.
5) Next, on medium-high heat, pour a tbsp of olive oil in frying pan and add the minced garlic and place stuffed chicken pieces in the pan (add salt and pepper to chicken). Cook chicekn on both sides until no longer pink and just starting to get that golden brown color. (Flipping is a challenge, but just go for it and re-stuff as you go haha).
6) Take a glass baking dish and drizzle remaining oil in the bottom of the pan, adding the basil to the oil. Remove the contents of the frying pan and place them in your baking dish, trying not to overlap the chicken so as to enable it to cook evenly. Sprinkle remaining mozzarella on top.
7) (After pie crust is done prebaking...see below). Put in oven and bake for about 20-30 minutes (you want temp to reach at least 165).
Dessert:
Ingredients:
1) 1 stick of butter
2) 1 1/4 cup flour (I used King Arthur Gluten Free Flour)
3) 1/2 tbsp sugar
4) dash of salt
5) 4-6 tbsps of cold water
6) 1 1/2 packages of blueberries
7) 1/4 cup sugar
Instructions:
1) First make the crust: add flour, 1/2 tbsp sugar, and dash of salt to a bowl and mix. Then cut in the butter (I cut it into little bits so it's easy to crumble in with the flour) Add the cold water in tiny increments as needed and with a fork mash all ingredients together. Be careful not to make the dough too wet. It will be crumbly at first, but eventually use your hands to gather it into a ball.
2) Roll the dough out over lightly floured surface or just hand-press it in your pie pan.
3) Then, in your oven that was preheated to 425 for your chicken (but before you start to bake your chicken!) bake the crust for about 5 mins without any filling.
3) Next, wash blueberries and place in bowl, mixing in 1/4 cup sugar. Add it into the pie pan on the now lightly baked crust. After the chicken is done cooking, turn temp down to 375 and pop your pie in to bake for about 50 minutes or until golden brown and berries bubbling. If the top is starting to look too brown, put some foil on top of the pie to protect it from over-baking.
And voila! You have stuffed asparagus chicken and a beautiful pie! I served mine with apple sauce and a side salad and then made some homemade whipped topping for the pie since we didn't have any in our quarantine stash. It was delicious. Hope you enjoy!
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