Good Food and Great Company

Daniel and I recently had my family and our good friends Dave and Maggie over for a delicious dinner that turned into an evening full of laughter, catching up, and reminiscing.   It was when we were sitting around the table enjoying a meal together that I began to internalize why I ultimately had this desire to start a food blog.  It isn't the food alone, although the recipes are delicious.  No, it is the relationships that are deepened as a result of cooking and sharing delicious food.

Cooking is what energizes us after long and stressful days at work.  Daniel and I may start our dinner cooking endeavors begrudgingly, but we almost always finish uplifted and full of joy.  Our longing for healthy, yet delicious dinners is what inspires our creativity; our quest for locally grown veggies is what takes us to the Boulder farmer's market weekend after weekend and challenges us to try new veggies; and our dinner parties are what so often bring friends around the table to share stories and grow closer.

So while the recipes are good, the company is better.  And it was this August evening gathering that inspired it all...


Pancetta, Sundried Tomato, and Mushroom Stuffed Chicken Breast with a Gorgonzola and Walnut Cream Sauce

Stuffed Chicken Breast

• 6 boneless skinless chicken breasts
• 1/3 cup sundried tomatoes
• 1 package pancetta
• 1 small package sliced mushrooms
• 1/3 cup shredded mozzarella
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• cooking twine

Begin by pounding the chicken breast to an even thickness (ours was approximately 1/4 to 1/2 inch thick).  Sauté the mushrooms in olive oil and garlic until the juices are released.  In a separate pan, sauté the pancetta until cooked through and slightly crispy.  

Assemble the chicken breast by spreading a thin strip of each ingredient in the center of the breast.  Roll the chicken breasts and secure using cooking twine.

Grill the chicken breasts on medium to medium-high heat for approximately 15-20 minutes.  Flip the chicken breasts halfway through cooking.

Gorgonzola and Walnut Cream Sauce

• 1 package poultry herbs
• 1 clove garlic (minced)
• handful of walnuts, chopped
• 1 tablespoon olive oil
• 8 ounce package gorgonzola cheese
• 1/4 cup milk

Sauté the garlic in the olive oil until golden brown.  In the meantime, wash the herbs and remove the leaves from the stalks.  Finely chop the leaves and add them to a small sauce pot with the milk and garlic; simmer for approximately  5 minutes on low heat.  This will infuse the milk with herb and garlic flavor.  Stir constantly so that the milk does not burn.   Slowly add the gorgonzola cheese and walnuts, and continue stirring.  You may adjust the consistency by adding additional milk.  Serve immediately on top of the chicken breast.

We served the chicken breast with a side of mushroom risotto and fresh green beans.  Look for our risotto recipe to be posted soon!