This week’s recipe is inspired by something Heather and I had when visiting my parents earlier this year. These chicken breasts were stuffed with a combination of kalamata and Spanish olives, marinated artichoke hearts, and garlic.
We decided to take on the task ourselves at home this weekend, and it did not disappoint. Normally, we’re more likely to prepare an entire chicken and stuff the cavity with aromatics, but this is a great option for batch cooking meals for the week or if you are strictly counting calories and macronutrients for health and performance goals. I’m dialing in my food at the moment to prepare for a couple of races in the fall, so we’ll see how it goes! More on that in a future post, but for now, enjoy the food!
This week Heather is out of town for a business trip, so Otto and I are having a bachelor week. We’re super fortunate to have the support of our neighbors and community to help me with Otto’s drop off and pick up to daycare while Heather is away. Additionally, Heather and I did a lot in advance of her trip to keep this week low stress. One of those things was this recipe.
Otto, for some wonderful reason, loves umami flavors and is fairly indifferent to sweets. This recipe was a big hit with him, and he actually liked better as is than when we blended it up into a chunky puree for him. Regardless of how you take your solids, we know you’ll love this dish. It goes great with a big piece of steak or on its own.
The past five months have flown by with a newborn, and it has hit us that next week we will be flying out to Wisconsin to celebrate Thanksgiving with family. Turkey Day is the first of many opportunities to over-indulge (in food and drink) with friends and family on a regular basis through the end of the year. There’s nothing wrong with making a conscious choice to treat yourself. However, we’ve learned that going off the rails has its consequences and is less and less appealing each holiday season.
As a result, we are always trying to create more options for our holiday tables, and this time we think we’ve really struck gold. This creamed cauliflower, spinach, and bacon medley has the heartiness of mashed potatoes, plenty of spinach, and bacon for days. It’s a great option for anyone looking to stay low-carb during the holiday feast, but it won’t leave anyone else feeling deprived. We hope it makes its way to your table as well, no matter the season.
Are you ready for fancy homemade burgers? We hope so! We love burgers, all kinds of burgers. Regular beef burgers. Salmon burgers. Bacon burgers. Matt and Stacy’s 50/50 burgers. Bison burgers. I could go on, but you might get bored. So, instead, I’m just going to tell you about our latest experiment so we can get down to business: sharing with you a recipe for fancy homemade burgers!
A couple weekends ago, I was hankering for burgers but Brent was simply not in the mood for more beef. (Admittedly, it had been a week of steak, chili and roast beef.) So, we were staring at the selections of meats available at our local Whole Foods, hungry and indecisive. Finally, he grabbed ground pork, ground veal, and ground lamb. My eyes lit up. I couldn’t wait to get home and put them together.
This recipe seems “fancy” because, growing up in my house, veal and lamb were special foods for special occasions. But these fancy homemade burgers are actually quite simple to make! We hope you’ll enjoy this casual and delicious new twist on an old favorite.