The Main Dish: Chicken Stuffed with Tomato, Spinach and Cheese

The main dish for our first farm veggie meal was stuffed chicken. We only used one ingredient from our share in the recipe, but it was still delicious. The other ingredients were pulled out of the fridge and based on what we had around the apartment already!

Ingredients:
3 Chicken Breasts, cut almost all the way through (create a taco shell shape)
1.5 Cups Tomato (could use cherry, gourmet, diced up heirloom, on the vine, etc)
1-2 Cups Spinach, rinsed
Parmesan Cheese, to taste
Ricotta Salata, to taste


Directions:
Step 1. Preheat oven to 350 degrees F.

Step 2. Place the spinach in the a skillet over medium heat with a couple spritzes of water and cover. Simmer until spinach is wilted.



Step 3. Stuff each chicken breast with equal parts of ricotta salata, spinach and tomato. Top each with some parmesan cheese.



Step 4. Place chicken breasts on a baking sheet and into oven. bake for about 20mins until chicken is cooked all the way through.

Dinner is served:



Chicken is served with Kale Salad with Ricotta Salata and Roasted Turnip "Fries". The recipes for these two sides are separate posts.

ENJOY!

Stuffed Poblano Peppers- Sans Meat

Last night, I made stuffed poblano peppers. For those of you who aren't sure, poblano peppers are the larger and longer dark green peppers. They have some kick to their bite, but it's mild. The "stuffing" of these peppers always varies based on what I have around, however the mix I used last night was the best so far! Enjoy :0)

Ingredients:
3 Poblano Peppers, rinsed but NOT cut or seeded
1/2 cup uncooked quinoa (I used 1 cup and had a lot of leftover last night)
1/2 cup precooked black beans, rinsed and drained (I used canned)
1 ear of corn (I cooked 3 last night, 2 leftover)
4 Tbs. of Salsa (I used Archer Farms Lime Tequila Salsa)
2 Tbs. Fresh Garlic, minced (to taste)
3 slices Mozzarella Cheese (or any other cheese you would like)
Salt and Pepper, to taste


Step 1: Place the poblano peppers on a baking sheet and into an oven, preheated for 425 degrees F. Roast for 10 minutes then flip over and continue roasting for an additional 10-15mins or until skin is slightly wilted.

Step 2: While peppers are roasting, soak the quinoa in some water and drain (to get rid of impurities). Place the rinsed quinoa in a pot with 1 cup of water (if you use 1 cup of quinoa, add 2 cups water). Bring the quinoa to a boil, cover, and reduce to a simmer. Let quinoa cook for about 15minutes.





Step 3: In another pot, add ears of corn and cover with water. Place a lid on the pot and cook on Medium-High to desired doneness (I cooked the corn for about 15minutes).



One ear of corn will work for this recipe...


Step 4: while peppers, quinoa, and corn are cooking, work on the rest of the "stuffing". In a bowl, combine minced garlic, salsa, 1/4cup black beans, salt, and pepper. You could also add other spices or hot sauce!





Step 5: Remove the peppers from the oven and let cool for a few minutes.

Step 6: Add 1/2 cup of quinoa to the bowl of stuffing.

Step 7: Cut the corn off of the cob and add 1/2 cup to the bowl of stuffing.

Step 8: Cut a strip out of the poblano pepper, creating a pocket that can be stuffed. Also cut out the stem and seeds, rinsing with cold water to assure no seeds are left behind. Dice up the strip of pepper that was removed and add to the bowl of "stuffing".

Step 9: Mix up all the ingredients in the stuffing bowl. At this point, you can dump all the ingredients into a small pan and warm all the way through (takes about a minute or two).

Step 10: Spoon the stuffing into the 3 peppers, keeping distribution as even as possible.

Step 11: Cover each pepper with 1 slice of mozzarella cheese.

Step 12: Return to the oven and roast until cheese is melty and bubbling slightly.





Enjoy!!!



PS- I served the pepper with a Mild Italian Sausage because we had some, although it is not necessary!