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Chipotle Shredded Beef Flatbread Sandwiches

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My husband’s band was out of town for a gig on Saturday night, leaving me to get up early with the kids on Mother’s Day, as they eagerly attempted to prepare me my traditional, once-a-year breakfast-in-bed. My breakfast tray featured a half-eaten chocolate donut, sitting on top of a frozen pancake, which was elegantly placed on the foil wrapper from the plastic tub of the Frosted Flakes they prepared for me. (My boys prepare a classy breakfast tray.) They decided to toast only half of the bagel and gave up on spreading the too-thick cream cheese. The baby stayed occupied during the breakfast preparation by dipping an Elmo spoon into my cup of orange juice, taking small sips, then repeating. I enthusiastically ate all of my perfectly imperfect breakfast, of course.

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Following breakfast, the three boys proceeded to spin cyclones of chaos around the house in a flurry of special day excitement equivalent to that of Christmas morning. I spent a good part of the morning chasing after them, picking up garbage and toys from the floor, in a fruitless attempt at maintaining some semblance of order. At some point, caught between equal parts desire to live in a tidy house and lack of desire to pick up any more toys or fight with the kids to do it, compounded by my longing for a restful Mother’s Day, I fell apart. I sat on the stairs and had myself a good cry, equal parts disappointed that my day wasn’t going as I envisioned it would and angry at myself for being unable to just settle into the chaotic messiness of the morning.

Being a mom isn’t easy and it’s not always fun, not even on Mother’s Day, but what else can you do besides keep on keeping on. So, I stood up, waited for my eyes to be not so red, dressed the kids and brought them to Home Depot to purchase gardening supplies. When we got home, we planted a small fruit and vegetable garden in the backyard. We needed something to do to keep busy and the boys like dirt, plain and simple. I took a picture of our new little garden.

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The nature of the moments we capture on film lend themselves towards the good times: achievements, celebrations, vacations, something beautiful, or something funny; a graduation from school, a birthday party, an escape to Barbados, a stunning rainbow, a hand-made quilt, smiling faces, evidence of loving and of being loved, a garden. We share these images and it paints a portrait of an idyllic life, filled with joyful events and beautiful moments.

And life is beautiful, but it is far from the perpetually blissful existence that any one person’s photo album might suggest. We just don’t capture the ugly, frustrating, tearful moments on film, because those are the moments we are simply getting through. We’re not picking up the camera when the kids are fighting, because we’re busy playing referee. We’re not picking up the camera when the baby is smearing yogurt on the wall, because we’re busy grabbing paper towels. We’re not picking up the camera when the entire load of folded laundry has just been dumped on the floor, because we’re busy refolding it. We’re not picking up the camera when the house is covered in toys and the kids are all in time-out for refusing to pick them up, because we’re sitting on the stairs crying in frustration over something that shouldn’t be nearly as frustrating as it somehow feels in that moment.

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The experience of being a mom is a lot like planting that little fruit and vegetable garden. Successfully done, the plants will grow and thrive and produce photo-worthy, sweet fruits and nourishing veggies. I’ll proudly share those photos with family and friends, evidence of my gardening prowess. What the photos will not show however, are my tears of frustration that led to the trip to Home Depot, my dirt stained knees, the sun burn on the back of my neck, the muscle aches from cutting through the roots of an old tree as I prepared the garden bed, or the dirt collected under my fingernails. Yet all of those things were part of the experience.

My point is this… We share the fruit. We don’t often share the pains it took to get there. Being a mom can be messy and ugly. Like planting a garden, it’s hard work, but every so often, we get to harvest our fruit. Those are the moments we capture on film to remember why we do what we do, day in and day out. In between those moments, we’ve got tears on our face and dirt under our nails. As moms, we have a tendency to look at photos of other mom’s gardens and wonder why our own garden doesn’t seem as bountiful, forgetting that in between harvesting their fruit, that mom has got tears on her face and dirt under her nails too. We’re all living this perfectly imperfect life together.

I hope every mom out there had a beautiful Mother’s Day with a few perfect moments of bliss. Keep on keeping on. Your garden is growing and thriving as a result of everything you do in all of the moments between the photo-worthy ones.

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I’ve been hanging on to this recipe for a while and now seems like the right time to share this tasty treat. This is a multi-component recipe which takes a bit of time to assemble, but everything can be prepared ahead of time. The best part about the components of this dish is that you can mix and match the pieces in a million ways. Enjoy the corn and bean relish as part of this sandwich or with a bowl of tortilla chips or used as a bed for shrimp burgers. Enjoy the queso drizzled over a hamburger, tossed with macaroni or straight-up with chips. The tender, spicy beef is fantastic on this sandwich, but would stand alone beautifully too, served with a side of mashed potatoes.

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Chipotle Shredded Beef Flatbread Sandwiches

Ingredients

  • 4-6 flatbreads
  • 1 ripe avocado, sliced (Click here for a photo guide on slicing avocado)

For the Chipotle Braised Beef

  • 2 tablespoons olive oil
  • Approximately 3-lb beef chuck roast
  • 1 can chipotles in adobo (only use a few for a less spicy result)
  • 1/2 red onion, coarse chopped
  • 3 cloves garlic, smashed
  • 2-3 cups beef broth
  • Salt

For the Corn and Bean Relish

  • 1 1/2 cups sweet corn kernels  (defrosted frozen corn kernels will do the trick)
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 red onion, finely diced (Click here for a photo guide on dicing onions)
  • 1 red bell pepper, ribs and seeds removed, finely diced
  • 1 teaspoon garlic, minced
  • 2-3 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice from 1/2 lime
  • Salt and pepper, to taste

For the Homemade Queso

  • 2 tablespoons butter
  • 1 poblano pepper, ribs and seeds removed, finely diced
  • 1 jalapeno peppers, ribs and seeds removed, finely diced
  • 1/2 red onion, finely diced
  • 1 teaspoon garlic
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 1 cup Mexican cheese blend, shredded
  • 1 tomato, finely diced
  • Salt and cayenne pepper, to taste

Directions

For the Chipotle Braised Beef – Preheat oven to 325 degrees. Trim the chuck roast of any excess exterior fat. Season generously with salt. In a large dutch oven or oven safe pan, heat olive oil over medium/medium-high heat. Place the meat in the pan and brown on all sides, about 2-3 minutes per side. Add the beef broth, red onion, garlic, and as many chipotles as desired (I used all of them). The beef broth should come almost to the top of the meat, but not cover it. Bring the liquid to a simmer, then cover the pan and place it in the oven. Cook for 3.5 hours. Remove from the oven and allow to cool slightly. Using your fingers or a fork, pull the tender beef into small pieces, discarding any fatty bits.

For the Corn and Bean Relish – Combine  the corn, black beans, red pepper, green onions, red onion, garlic, and cilantro in a medium sized container. Squeeze half a lime over the mixture and toss to combine. Season with salt and pepper, as desired.

For the Queso – In a saucepan, melt the butter over medium heat. Add the peppers, onion, and garlic. Cook for about 5 minutes, until tender. Sprinkle the flour over the mixture and stir to coat. Cook for another minute or two. Gradually add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Stir in the chopped tomato. Season with salt and cayenne pepper, to taste.

To Assemble the Sandwiches – Warm the flatbreads for a few minutes in a 350 degrees oven. In the center of each flatbread, place a generous mound of the braised beef. Drizzle the beef with warm queso. Top with the corn salsa and slices of fresh avocado.

Makes 4-6 Sandwiches

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Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

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If you celebrate Easter, it’s likely that come Sunday, you may find yourself with an excess of boiled eggs, some ham, and maybe even some candy. With that in mind, I’ve gathered up a few tasty ideas on how to make delicious use of those leftovers, including a brand new, super-simple recipe for pasta with ham and mushrooms in a creamy, cheesy spinach ricotta sauce.

What to do with Leftover Boiled Eggs…

Creole Deviled Eggs

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Deviled Egg Salad

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Pasta with Bacon, Eggs, and Spinach

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What to do with Leftover Candy…

Cadbury Creme Crepes

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What to do with Leftover Ham…

Ham and Corn Chowder

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Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing (use sliced ham in place of prosciutto)

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Grilled Brie, Prosciutto and Apricot Sandwiches (use ham in place of prosciutto)

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Chicken Cordon Bleu Panini

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Pasta with Ham and Mushrooms in a Creamy Spinach Ricotta Sauce

Ingredients

  • 1-2 tablespoons olive oil, plus more if necessary
  • 1/2 medium onion, finely diced
  • 1 teaspoon garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 2 cups ricotta cheese
  • 1 1/2 cups milk
  • 1 cup parmesan cheese, grated
  • 1 6-ounce bag baby spinach leaves, chopped
  • 2 cups leftover ham, diced
  • Salt and pepper, to taste
  • 1 pound pasta, cooked al dente
  • Additional parmesan cheese and crushed red pepper, for garnish

Directions

Heat the olive oil in a large pan over medium heat. Add the mushrooms. Cook for 7-10 minutes until tender and lightly caramelized. Remove the mushrooms from the pan and set aside. Add a touch more olive oil to the pan, if necessary, then add the onion. Cook for 5-7 minutes until tender and golden. Add the garlic and cook for another 1-2 minutes. Add the ricotta cheese, milk, and parmesan cheese. Cook for a few minutes, stirring frequently, until hot and well blended. Add the mushrooms, ham and spinach. Gently simmer for a few minutes until the spinach is wilted. Taste and season with salt and pepper, as desired. Pour the sauce over cooked pasta and toss to combine. Garnish with crushed red pepper and additional parmesan cheese, if desired.

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Cheesecake-Swirled Carrot Cake

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Every so often, I get an idea for a recipe which I’m certain is so genius that no home cook or master chef has thought of it yet. 99.9999% of the time, it turns out that someone else has already covered that ground. It’s really challenging to come up with something truly novel and unique in the culinary field…at least for me it is.

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Such is the case with this cheesecake-swirled carrot cake. The idea came to me as I was brainstorming for some interesting twist on carrot cake to share as Easter approaches. The way I figured it, if carrot cake and sweet vanilla cream cheese frosting are delicious together (and they are), and cheesecake is also made with cream cheese, sugar, and vanilla (which it is), then carrot cake and cheesecake would be delicious together. If A and B, then C sort of logic…or something like that anyway.

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I initially contemplated stacking layers of carrot cake with cheesecake, but the idea seemed too similar to a basic carrot cake with cream cheese frosting. That was the point where I decided I’d bake the two cakes together in one pan, intermingled to create one grand cheesecake-swirled carrot cake. It was in my research phase of concocting this delicious confection that I discovered The Cheesecake Factory already beat me to the punch. Having been to The Cheesecake Factory a grand total of one, maybe two times in my life, probably about ten years ago, this was news to me. Perhaps you’ve already had theirs??

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So, turns out my grand idea isn’t nearly as revolutionary as I’d initially thought, but it is spectacularly delicious, nonetheless. Rich, moist carrot cake gets twisted with a creamy classic cheesecake to create a treat which is sure to be the hit of the Easter dessert buffet. Ol’ Peter Rabbit might even forego his basket of candy in favor of a slice of this carroty beauty.

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Cheesecake-Swirled Carrot Cake

Ingredients

For the Carrot Cake

  • 1 3/4 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened to room temperature (plus more for greasing pan)
  • 2/3 cup dark brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 1/3 cup water
  • 2 cups finely grated carrots (approximately 4 medium-sized carrots)
  • 3/4 cup golden raisins (optional, but recommended)

For the Cheesecake

  • 3 8-ounce bars of cream cheese, softened to room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease a 10″ springform pan with butter.

For the Carrot Cake: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the eggs, one at a time, beating between each addition. Add the water, then beat for another minute. Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Stir in the raisins.

For the Cheesecake: Using an electric mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended.

To Assemble the Cake: Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan. Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top. Bake for about 55-65 minutes, until set.

Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled.

** Carrot cake portion of the recipe is adapted from Martha Stewart’s Carrot Cake recipe, found HERE.

Irish Mocha Chip Ice Cream

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Well, hello there! Long time, no see.

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I hadn’t intended to abandon the blog for any length of time, but life sort of sucked me into its unpredictable time warp. Between the kids and appointments and work and all of the other business of being a family of five, the weeks just flew by. Oh, and I joined a local gym, which has a ‘Kids Korner’, that the kids actually love going to. Ninety bucks bought me up to two hours of time for myself, every day, forever. Best childcare deal out there, folks. I’ve rarely missed a day since I joined. The getting in shape aspect almost feels like the bonus of going, not the very purpose itself.

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But, it’s come to my attention that one of my favorite holidays is rapidly approaching. So, I’ve pulled myself out of life’s time warp in order to bring you an appropriately Irish themed recipe. This is one for the grown-ups, as it’s chock full of caffeine and festively spiked with a bit of Irish Cream. Interestingly, it was my five year who inspired the whole ice cream idea, while I was pondering aloud about some Baileys twist on panna cotta or chocolate mousse. “It should be an ice cream,” he insisted. And with the approaching spring season peppering our days with warmer weather, he was right-on with that suggestion. I may need to reward him with a decaf, alcohol-free version of this recipe soon.

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The look your child may make when you prepare an ice cream, just for grown-ups.

If you’re looking for some more traditional Irish ideas, like Corned Beef and Cabbage, Irish Soda Bread, Shepherd’s Pie or even a low-carb twist on Cottage Pie, check out last year’s St. Patty’s Day recipe round-up HERE.

Have fun and most importantly, be safe, in all of your St. Patty’s Day festivities!

Today’s Focus on Technique – The Difference Between Ice Cream and Frozen Custard

The main difference between ice cream and frozen custard (also known as French-style ice cream or French custard ice cream) is the addition of egg yolks. Technically, to be considered a frozen custard, it must contain at least 1.4% egg yolks by weight. The USDA has lengthy documents which define all of the characteristics of ice cream, frozen custard, gelato, sherbet and something called mellorine, but basically, the difference between ice cream and frozen custard comes down to the egg yolks. The egg yolks in a frozen custard add a rich, silky creaminess to the end result. When adding the egg yolks to the ice cream mixture, it is important to temper the eggs by very gradually adding the hot cream mixture to the yolks. This allows the temperature of the eggs to rise to meet the temperature of the hot cream mixture without scrambling the eggs. The egg mixture is then returned to the pan and gently heated until the eggs are cooked to a safe temperature. For more info on tempering eggs into hot liquids, click here. I haven’t calculated the percent weight of egg yolks in the following recipe, but I’d venture to say it falls technically in the family of frozen custards.

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Irish Mocha Chip Ice Cream

Adapted from Emeril’s Coffee Ice Cream 

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons instant coffee granules
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 3-4 tablespoons Baileys Irish Cream*
  • 4 egg yolks
  • 2/3 cup mini chocolate chips

*TIP – When cooking with liquors or liqueurs that you don’t frequently use, see if your liquor store carries the mini bottles (like they have on airplanes), to avoid having leftovers go to waste. 

Directions

Combine the cream, milk, sugar, coffee, and cocoa powder in a medium saucepan. Bring to a gentle boil over medium heat, stirring until sugar, coffee and cocoa are dissolved. Remove from the heat.

In a medium bowl, lightly beat the egg yolks with a fork. In a slow steady stream, gradually whisk about 1 cup of the hot mixture into the egg yolks. Then, gradually add the egg mixture to the remaining mixture in the pan. Cook the mixture over medium-low/low heat, stirring frequently, for 5-8 minutes, until it just begins to bubble. (You can use an instant read thermometer to check that the mixture is at least 170ºF.) Remove from the heat. Cool slightly at room temperature, then transfer to a bowl and cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until completely chilled, about 2-3 hours. Stir in the Baileys Irish Cream and chocolate chips just before freezing in the ice cream maker.

Transfer the cooled mixture to your ice cream maker. Freeze according to your ice cream maker’s instructions. The ice cream will still be semi-soft (and lusciously creamy) coming out of the ice cream maker. It will harden a bit further after a few hours in the freezer.

*This recipe would make a perfectly delicious mocha chip ice cream without the Bailey’s. You could also use decaf instant coffee grounds if you’d prefer to skip the caffeine.

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Treat Your Valentine

Treat your valentine to a day’s worth of mouth-watering meals. Here are three ideas for each meal, from super simple to more elaborate. Click on the pictures or the links to see the recipes!

You can also check out the Recipes section at the top of the page for more ideas to delight your sweetie.

Breakfast

Super Simple: Strawberry and Nutella Stuffed French Toast

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A Bit More Complex: Cinnamon Raisin Donut Bread Pudding

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Manageably Elaborate: Eggs Benedict

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Lunch

Super Simple: Sausage, Bean, and Rapini Soup

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A Bit More Complex: Smoked Salmon and Cucumber Salad

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Manageably Elaborate: Quiche Lorraine

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Dinner

Super Simple: Penne a la Vodka

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A Bit More Complex: Pork Chops with Fontina and Marsala

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Manageably Elaborate: Slow-Braised Beef Short Ribs with Figs over Creamy Brie Potatoes

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Dessert

Super Simple: World’s Simplest Fudgey Brownies with Raspberry Coulis

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A Bit More Complex: Chocolate Raspberry Torte

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Manageably Elaborate: Fresh Berry Mousse with Vanilla Panna Cotta

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Loaded Nacho Chicken

Like many young twenty-something couples, my husband and I spent a good amount of our time, energy, and income on accumulating stuff. We needed the stylish duvet from Pottery Barn, the flatware set from Crate and Barrel, and the clothes from JCrew. When we married, we registered for the long list of items the registry guide told us we needed, fully believing that we would find frequent use for that 50-piece fondue set and the espresso maker with the milk foaming wand. We gathered our items and checked them off the list of things we were ‘supposed’ to have as well-equipped adults. We were consumers to the utmost degree.

But, recently, there’s been a major shift in how we handle our ‘stuff management’. I don’t know if it’s come with parenthood or age or just a general change of perspective, but we now purge, rather than collect. A few months ago, the microwave broke. I liked the counter space better than the microwave, so we didn’t replace it, and we’ve been totally fine since. The blu-ray player broke a few months before that. We dropped it off at the place for recycled electronics and left the shelf empty. This past summer, we sold  a good portion of the books and DVDs we’d accumulated over the years and have been thankful for the reduced clutter. Neglected toys and outgrown clothing, we regularly donate to our local rescue mission.

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And what we ‘need’ has changed too. Gone are our days of overpriced, trendy bedding and clothing. We buy mostly everything from Target now and when our Dyson, which served us well for many years, finally bit the dust, we replaced it with a bargain-priced Bissell. And you know what? It’s done the job just fine. Our priorities have shifted. We just don’t want the same things we used to think we needed; things which take up too much space in our lives and leave wanting holes in our budget.

A week ago, we made what was probably the biggest cut of all. We pulled the plug on the cable. Now, for people who are as serious about our tv-watching as we are, this is a humungous deal. We’d been toying with the idea for awhile. While we love our cable, seeing that bill every month was torturing us. We’d just rather have that money in our pockets. Liam cried when we told him what we were about to do. That alone may have signified that it was the right decision to make.

We kept our Netflix and through the convenience of modern technology, we are able to hook our computer up to the tv to get our weekly fix of Downton Abbey and our favorite network shows. I’ve felt no emptiness in my life without cable. In fact, life feels beautifully simpler now.

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When I told my mom I was making this loaded nacho chicken for dinner, she giggled at me, the ‘gourmand mom’, breading chicken breasts in crushed tortilla chips. But hey, no one ever said that good food needed to be complicated or utilize fancy ingredients. Simplicity can be positively blissful. The tortilla chips in this dish provide a fun variation on a basic breaded chicken breast. The tortilla coated chicken breasts are then topped with warm, delicious chile con queso and a generous dose of nacho toppings for a vibrant dish the entire family will enjoy.

**This dish could easily be adapted for a fun super bowl appetizer, but cutting the chicken into smaller pieces, skewering the cooked chicken, and serving with a big bowl of warm queso, topped with black beans, green onions, olives, and chopped tomato!

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Today’s Focus on Technique – Basic Breading Procedure

A basic breading technique can be used to coat veggies, meats, or seafood with a crispy, flavorful exterior. It is often used to prepare foods for pan-frying, but works swimmingly for baking as well. Foods can be breaded with basic seasoned bread crumbs, panko bread crumbs, or any variety of crushed crackers or even chips! Properly breading foods is a three step process. First, dredge the food in a bit of flour. Second, dip the item in a simple bath of eggs whisked together with a touch of milk. Third, press the food into your dry breading, until thoroughly coated. The flour adheres easily to the food. The egg adheres to the flour. The breading adheres to the egg. To prevent your fingers from getting breaded in the process, it’s a wise idea to handle the wet ingredients with one hand, while using the other hand for the dry ingredients. Once breaded, your food can be pan-fried in a bit of oil until golden brown and cooked through or oven baked for a lighter result.

Loaded Nacho Chicken

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon milk
  • 2 cups corn tortilla chips, finely crushed
  • 3/4 cup chile con queso dip (store-bought or homemade)
  • Black olives, sliced
  • Black beans, drained and rinsed
  • 1-2 green onions, sliced
  • 1 tomato, diced
  • Salt and pepper

Directions

Preheat oven to 375 degrees.

Season the chicken breasts with a sprinkle of salt and pepper.  To set up your breading station, spread the flour onto a plate. Whisk the eggs and milk together in a small baking dish or bowl. Spread the crushed tortilla chips onto a plate. Dredge each chicken breast in the flour, then dip in the egg mixture. Finally, press the chicken into the tortilla chips until well coated. Place the coated chicken breasts in a baking dish. Cook for 25-35 minutes, until the chicken reaches 165°F, as measured with an instant-read meat thermometer.

To serve, top the cooked chicken with a generous helping of warm chile con queso and a sprinkle of black beans, black olives, tomatoes, green onions, or your other favorite nacho toppings.

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Tomorrow will mark the one year anniversary of what we now jokingly refer to as The DeLine Family Super Bowl Massacre. Guess who’s not hosting a super bowl party this year?? Looking for some fun super bowl food ideas? Check out my Baked Asian Sticky Wings, Buffalo Chicken Monkey Bread, Spicy Mexican Wontons, Chicken Wing Dip (you know you want some), Creole Deviled Eggs, or any of the other fun recipes found in the party food section of my Recipe Collection.

Bacon-Mushroom Stuffed Chicken Breasts

One evening, when my sisters and I were young, my parents left us eating our dinner at the kitchen table. My father was in the swimming pool, cleaning it from the inside with one of those large nets for fishing out fallen leaves. My mother was standing outside the pool, chatting with him as he worked. And we, my two younger sisters and I, were calmly enjoying our dinner. Calmly, that is, until our youngest sister dug her fingers into either side of the stick of butter which sat on the table, grabbing handfuls of butter in each hand, which she then proceeded to eat. Straight up mouthfuls of cold butter.

My sister and I were appalled…the fingers in the communal food…the ingesting of pure milk fat. We were certain that our parents would want to be informed of this major dining transgression. If they’d taken away my sister’s knife privileges after she’d licked a butter knife, they would almost certainly take butter away from our youngest sis. Right?? And like many young siblings, we smugly delighted in the prospect of the other’s consequences for poor choices.

So, my sister and I go running outside, shouting, “Mommy, mommy, mommy,” who was in the middle of a conversation with our father and promptly shooed us away. “But, Mommy…” we persisted, confident in the righteousness of our interruption. She again directed us back to our dinners. So we just shouted it, “She’s dug her fingers into the butter.” We enthusiastically demonstrated, with an Oscar worthy tattle-telling performance. “And she’s eating it.”

Our mother ended her conversation mid-sentence and quickly moved into the kitchen to deal with our sister and her butter-slathered fingers. I can’t remember if she lost her butter privileges or not. What I do remember is our mother’s immediate shift from being inconvenienced by our interruption to urgently dealing with the incident at hand. We’d proven our cause to be worthy of interrupting.

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I had a parenting butter incident of my very own a few days ago. I had been trying to prepare dinner and the boys were in rare form; wildly running around the kitchen, stealing components of their dinner from their plates before I’d finished, and engaging in all manners of daredevil mischief which further diminished the odds that I’d ever complete dinner. I shooed them all into the living room. “Go watch tv. Leave me alone for a minute so I can get dinner on the table.”

Liam and Lucas reluctantly complied. James stuck around in the kitchen going about his normal business of pushing chairs around to access countertop supplies and opening the fridge in search of his beloved apple slices. I could see him out of the corner of my eye, standing in the light of the open fridge doors, chanting “Apple, apple, apple, apple…” I went about the dinner preparations, with my back turned to him. He became quiet and I’d assumed he’d temporarily given up his quest for precious apples.

And then Lucas comes into the kitchen, whining “Mommy, mommy, mommy…” I shooed him away in the same manner my mother had shooed me away at the pool. “But, Mommy…” he continued. I was becoming annoyed. I sent him away. He persisted, “But Gooba (our pet name for the baby) is eating bacon.”

I spun around, with the same swift shift of my mother at the pool. And sure enough, the baby was standing there with two handfuls of cooked bacon, which had been sitting on a plate in the fridge, happily snacking on his discovered fridge treasure.

I let him eat the bacon. It’s bacon, after all, and I’m not some kind of monster who steals bacon from babies. He was a smart baby to recognize the value of his find.

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Providing your baby doesn’t steal your bacon before you get a chance to use it, you should make this spectacular bacon-mushroom stuffed chicken. This recipe is fully inspired by a friend, who chopped up and stuffed some leftover bacon-stuffed mushrooms I’d made for her holiday party, into a few chicken breasts for an easy day-after-party dinner. Genius use of leftover stuffed mushrooms. Taking that lead, I modified my recipe for Bacon-Stuffed Mushrooms to be intentionally used as a filling for chicken and paired it all with a creamy sour cream and mushroom gravy for a simple and satisfying dinner.

Today’s Focus on Technique – Stuffed Meat Safety

When cooking stuffed meats, it is important to ensure that both the meat and the stuffing are cooked to a safe temperature. This is one of the major challenges with cooking larger stuffed items, like a whole turkey, where it will take much longer for the center stuffing to reach a safe temperature, while the surrounding turkey overcooks. In smaller cuts, like a stuffed chicken breast, it’s easier to bring both components to a safe temperature without overcooking the meat. To check for a safe temperature, it is important to test the temperature of both the meat and the stuffing. Do this by inserting an instant-read meat thermometer into both components of the dish. Poultry is safely cooked at 165 degrees.

Bacon-Mushroom Stuffed Chicken Breasts

Ingredients

  • 8 ounces mushrooms (about 10-12 medium-sized mushrooms)
  • 1/4 cup sour cream
  • 1/8 cup onion, finely diced
  • 1/2 teaspoon garlic, minced
  • 1/8 cup bread crumbs
  • 4 slices bacon, cooked and crumbled
  • 1/8 cup parmesan cheese
  • Salt and pepper, to taste
  • 3-4 large boneless, skinless chicken breasts
  • Paprika

For the Sour Cream-Mushroom Sauce

  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup sour cream
  • Salt and pepper

Directions

Preheat oven to 375 degrees.

Using a damp paper towel, wipe the mushrooms clean. Remove the stems from the mushroom caps. Finely dice the mushroom stems and about half of the mushroom caps. Slice the remaining mushroom caps and set aside.

In a bowl, combined the diced mushrooms, sour cream, onion, garlic, bread crumbs, bacon, and parmesan cheese. Taste the mixture, then season with salt and pepper, as desired. The stuffing should be fairly thick.

Slice the chicken breasts almost all the way through to create a wide pocket. Generously fill each pocket with some of the stuffing mixture. Spray a baking sheet with non-stick spray, then place the stuffed chicken breasts on the sheet. Sprinkle each chicken breast with a pinch of paprika, salt, and pepper. Bake for approximately 30 minutes. Check for doneness with an instant-read meat thermometer. Test both the chicken and the stuffing. Both components are safely cooked at 165°F.

While the chicken is cooking, prepare the sauce. Melt the butter in a small pan over medium heat. Add the reserved sliced mushroom caps. Cook for 5-7 minutes until tender and slightly golden. Sprinkle the flour over the mushrooms. Stir to even coat the mushrooms. Cook for about a minute, then gradually whisk in the chicken broth until well combined. Bring the mixture to a simmer. Simmer for a couple minutes until it has thickened to the consistency of a gravy. Stir in the sour cream. Taste and adjust seasoning with salt and pepper, as desired.

Pour some of the sauce over each chicken breast before serving.

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