Man I don’t know what today is going to turn out like (do we ever?) but I’m off to a rocky start. While getting dressed this morning I actually put my shoes on before putting on my pants. When I went to put my foot into my pant leg, I looked down in confusion – why doesn’t my foot fit?? Darrrr.
I ordered Nick asked nicely if Nick would make some coffee. I’m hoping that the caffeine will help conquer my sleepiness since I barely slept last night. I’m wondering if having poppy seed salad dressing super close to bedtime is the culprit in my tossing and turning – along with some pretty loopy dreams. I told Nick that the only reason I knew I got some sleep last night is because I can remember how weird my dreams were. I went running and swimming pretty late last night, came home and chowed down on my spelt/poppy salad then went to sleep. Eating before bed is never a great plan but the poppy seeds really did me in. Well, now I know.
Sleeplessness aside, I was happy to see this gorgeous sunrise this morning.
Well don’t be deceived – that pretty sky is the result of several forest fires burning throughout the state creating that “lovely” haze. We discussed this idea a bit on the drive into Ogden all the while oblivious to how close the fires really were.
As soon as we got out of the canyon, the road was closed – red hot flames eating up the Bonneville trail head at 12th street. Scary. I tried to find more information but there is not much reported yet.
I didn’t get out to take a picture – to be honest I wanted to turn around and go back home – pack up pictures of the kids, bring my doggy to work. I’m so terrified of these fires getting close to the house. Nick promises that I’m just being a worry wort.
I did however, take a picture from the preschool, looking back toward the canyon and all the smoke. It’s less scary from this view anyway.
And now, for something happy. This Caprese chicken is so easy to make and is really a treat. I love basil, mozzarella and tomatoes – give me these three things and I’ll be set. You can also serve this with a bit of balsamic if desired but I prefer to keep it light – perhaps some bread with balsamic on the side instead?
Caprese Stuffed Chicken
(recipe for one – easily multiplied for more servings)
Prep Time: 5 minutes Cook Time: 15-20 minutes Serves: One serving per chicken breast
- 1 Beefsteak Tomato – 1 slice of tomato for each chicken breast
- 1 Chicken Breast
- Fresh Mozzarella Cheese (wet)
- Basil (dried or fresh leaf)
- Olive Oil
- Salt and Pepper to Taste
- “Butterfly” the chicken breast – cut down the thickness of the breast stopping just before the cut goes all the way through so the breast is still attached at one side. See photos. You can also watch this video demonstrating the butterfly technique.
- Season the breast inside and out with salt and pepper.
- Grill over a medium high heat until there is very little pink left in the chicken.
- Remove the breast from heat.
- Take one tomato slice and cut in half – two half circles.
- Cut two small pieces of the wet cheese or if using “balls” you will want to cut one in half.
- “Stuff” the breast by seasoning with dried basil or laying out the fresh basil leaves, layer in the two tomato slices and then the cheese.
- Return the stuffed breast to the skillet, seasoning lightly with pepper once more and a quick dash of olive oil.
- Keep the breast on a medium-low heat until the cheese is gooey.
- Serve immediately.
I’m sorry my pictures have been pretty dark lately – I’ve been cooking late and by the time I’m ready to take the photos the sun is setting and I get weird shadows. Sorry
Okay folks, I’m headed into work now. I’m excited that we get tomorrow off and I’m looking forward to the Fourth of July festivities (nervousness about fire and fireworks aside). We’re taking the kids to a parade in Hunstville followed by some farm activities in Liberty all before we hunker down to watch the fireworks over Pineview.
What are you doing for the Fourth?