It’s The Greek-in’ Weekend!!

See what I did there with the title? Get it?? I kill me.

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Chunks o’ feta make me happy.

Anyway… Mr. Ahi Tuna Man and I decided this week that maybe we should try to do something a little healthy-ish for our bodies, what with all the pizza and cookie eating we’ve been doing, so I decided, “What the hell, let’s stuff some shit inside some chicken and see what happens.”. I also happen to LOVE anything Greek- Feta, spinach, kalamata olives (I also just love saying ‘kalamata’ because it’s fun. Kalamata. Kalamata.), so I thought to myself, “GREEK STUFFED CHICKEN!! OPA!!”. Then I did some sort of dance I think I saw in ‘My Big Fat Greek Wedding’ or something. I dunno. There was some clapping and stomping.

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Help us! We need to be baked! We’re NAKED!!

I would also like to note that this recipe was supposed to include lemon, but SOMEONE (I won’t name names.) (It was Mr. Ahi Tuna Man.) forgot to buy a lemon. And I feel the lemon really would’ve added something here, so I included it in my recipe down there. I’m still trying to recover from the trauma of being lemonless. I need a moment.

Ok, I’m done.

I also whipped up a simple tomato sauce thing, just so my breasts wouldn’t be naked. My chicken breasts, I mean. I only put tomato sauce on my breasts on special occasions.

Here we go!

CHICKEN!! OPA!!

Prep time Fully dependent upon your chopping and breast stuffing expertise. I was a novice. I was stuffing those breasts for a good 12 minutes or so. Ok, some of that was just because it was fun.

Cooking time: 20 – 25 minutes, or until they won’t give you salmonella.

Ingredients:

For the chicken:

  • 4 chicken breasts (big fat ones that you can cut a little pocket into)
  • baby spinach, chopped (I used about half a bag of the fresh stuff. You could probably use frozen, but frankly, I am not a fan of spinach you have to squish water from.)
  • 2 tablespoons capers
  • Kalamata olives, chopped (However many you want. Whatever tickles your pickle.)
  • 1/2 cup crumbled feta cheese
  • juice from 1 lemon (Don’t let anyone forget your Goddamn lemon!!)

For the sauce:

  • 2 cloves fresh garlic, minced
  • 1 tablespoon olive oil
  • 1 can crushed tomatoes (I could only find the giant-ass can of these, but I only used about half.)
  • Dry white wine to taste (I used $4 Chardonnay. Which is way better than Chardonnbee. Hahahaha! I’m sorry.)
  1. Preheat oven to 425 degrees.
  2. Mix together all the ingredients up there, except for the chicken of course (duh), in a bowl.
  3. Cut a little pocket in the side of the chicken breasts and shove that spinach feta stuff right up in there. Stuff it like you mean it. Awwww yeah. Just like that. Secure with toothpicks if you need to, so your breasts won’t leak while baking.
  4. Put ’em in a 9×13 pan, sprinkle with salt & pepper and whatever other various seasonings you wanna, and stick ’em in the oven for 20 – 25 minutes, or until they aren’t pink any more. You know how to cook chicken.
  5. While those are baking, prepare the sauce! Heat the olive oil in a skillet over medium heat, toss in the garlic, and cook until the garlic starts to smell yummy.
  6. Dump in your crushed tomatoes, stir those around a little, then add a little white wine, because cooking with booze is fun. Cook that over low – medium heat until it gets kinda bubbly and hot. (Side note: You could probably skip the wine part, but I think white wine gives stuff kind of a smoky delicious flavor. Just do it. Also, you will have leftover wine, and that’s always good. )
  7. Remove your chicken from the oven, let it rest a couple minutes (because Alton Brown says you’re supposed to do that), then slap it on a plate, spoon some sauce on it, and OPA!! Eat it like a Greek. I dunno. I just like saying OPA!!! Gotta go.

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The Birth Of A Food Blog Baby

I know what you’re thinking.

Just what the world needs, another food blog. *Sigh* I know, I know. I know how you feel. I did not want to be one of the hordes of chef wannabes trying to become the next… ummmm… famous food blog person. Yeah. Anyhoo… This all started with a boy and some Ahi tuna. You see, I’ve always been interested in cooking; I’ve even performed an emergency braising a time or two. Ok, not really. Sounded good, though. My point is that I met a boy. A fellow food and cooking enthusiast. That’s where it all started. He had me at, “Sear me some tuna, lady.”. The rest, as they say, is history. We’ve been cooking and eating together ever since. It’s been a magical two to four weeks. Maybe ‘magical’ is the wrong word. Whatever. You get my drift.

So, here I am. You guys (And by ‘guys’, I mean ‘nobody’, since this sucker is brand spanking new.) will be witness to my kitchen triumphs and disasters, and, if Mr. Ahi Tuna man dumps me, or vice versa, you will be witness to my overindulgence in homemade desserts. I’d say it’s a win-win for us all.

For my first recipe, though, I think I’ll keep it simple. Baby steps. Ha! Get it? Birth of a food blog? Baby steps? Never mind. Here you go:

Ingredients:
Cheap wine with twisty cap

Tools needed:
Any liquid-holding vessel

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Untwist twisty cap. Pour in glass. Drink. Repeat.

And that, folks, is how you give birth to a food blog baby. While tipsy.

Stay tuned. I’ll be less tipsy for the rest of my posts. Probably. For the most part. Maybe.