Easter Celebration

So yesterday was Easter and it totally snuck up on us. I never even had a Cadbury egg or a Peep in preparation! I guess I could go hit up Target and load myself down on Easter candy seconds... Walgreens is pretty good for Easter candy too and I walk past one everyday on the way to work though I think the Cadbury eggs might melt during my walk. Gross, Phoenix.

Anyway, we celebrated by going to our church, the movie theater. We saw The Bank Job and I felt a little better about Jason Statham's career. I really like him and I don't care that he plays the same guy in every movie. Transporter 1 and 2? Please. Snatch, yes! Italian Job? (Yes, I know it was a remake.) So-so, though that part where Seth Green is doing the voice over for the conversation between Jason Statham's character and some girl he's conning is particularly hilarious. Lock, Stock and Two Smoking Barrels, also good. Cranked? Meh. The Bank Job- pretty good. I think I'm really digging this trend of movies that are based on actual events that happened in the 70s. Though it did seem a little like Sexy Beast what with the drilling and the stealing and cockney. I could watch heist movies all day, really. And Saffron Burroughs face.

Then we came home and made dinner. (Good job, cell phone camera.) We've been getting our nerd on a whole lot lately and the DVR is full of PBS shows. It's sort of sick. But Best Recipes in The World, Everyday Food and The History Detectives are a lethal combination that render Matt and I slaves to the television... PBS is our Kryptonite. There. I've said it.

But, Everyday Recipes was a surprising find on PBS and a fun substitute for the Martha Stewart Living show of old that I loved watching every Sunday in high school. With my mom. Does anyone remember her Christmas special where she made that ginger bread house with Miss Piggy? Classic!

Her magazine lately, while visually pleasing is sort of elementary and repetitive to me (I have to say it's gotten a lot better since she was released from prison.) I've tried recipes from her magazine and they always end up sort of off in some way. BUT! This Everyday Food is like a slam dunk every time. It's great because the show is 5 recipes that are meant to be done over the course of one week and you could watch the show, write a grocery list and be set for dinner for 5 days. Refreshingly realistic.

Last night I made a version of Everyday Food's Stuffed Chicken and Sauteed Broccoli Rabe

So here's my version, adapted from theirs:

Ingredients:

For chicken + stuffing
2 or 4 (depending on how many of you there are) chicken breasts with skin
1/2 cup basil finely chopped
1/3 cup sun-dried tomatoes in oil, finely choppped
2 cloves garlic chopped (I used one chubby shallot instead)
1 tsp orange zest
salt and pepper
1 wedge of Fontina (I used Gouda because Trader Joe's did not have Fontina but I would recommend a harder cheese than Gouda if Fontina's not your bag) cut into quarters lengthwise

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.
2. Use a really sharp knife to cut a pocket in the chicken for the stuffing + cheese. I would say go close to the bone (if you have bone in) or a good lower middle if it's boneless and make it about 3-4 inches deep and about 1-2 inches wide, depending on your stuffing likes
3. Mix up the chopped basil, tomatoes, shallot or garlic, lemon zest, add some salt and pepper
   
4. They suggest putting the stuffing in first, then putting in a wedge of cheese like an edible cork. All my cheese oozed out which could be due to a few things: using a softer cheese than advised or not "sewing" it shut with a toothpick. I think the next time I make this I might either put the cheese in first or on top of the bed of stuffing.
   
5. They suggest using a toothpick to close the pockets, I just sort of tucked the skin in the pocket like an envelope. Arrange the chicken skin side up and rub with olive oil, and season generously with salt and pepper. Roast for about 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving (if you used them) or you can leave them in like a meat version of that cake with the little plastic baby in it but this time everyone's a winner!
   

Broccoli Rabe with Yellow Peppers

Ok, so I totally used a bag of mixed chard from Trader Joe's. I find it exceptionally hard to find broccoli rabe, it eludes me every time. I think maybe it doesn't exist. But if you can find it- follow these directions (they suggest boiling the rabe because it's kind of bitter and this releases some of the bitterness):

1. Cut broccoli rabe into 11/2 -inch lengths; set aside. Pour enough water into a 12-inch skillet to reach a depth of 3/4 inch. Bring to a boil; season with salt. Add broccoli rabe, and cook, stirring occasionally, until tender, about 3 minutes. Drain. Set aside.
2. Dry skillet; add oil and heat over medium-high. Add bell peppers; cook, stirring occasionally, until crisp-tender, about 2 minutes. Add broccoli rabe; cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper. Serve.

If you use chard or another hearty green (you could even substitute sauteed spinach or roast some asparagus instead) you can just throw it in some olive oil and sautee it. I found that chard takes a little longer because it is so dense but it has a great flavor and is super good for you (in your face, spinach!)

I used yellow and orange peppers which was colorful amongst the green and purples of the chard. Also, since chard takes a bit, I cooked both the peppers and the chard together and left it a little tender. I used a generous amount of olive oil, salt and pepper. About 8-10 minutes altogether.

Matt said that it was a very "earthy tasting meal." I prefer to think of it as Spring Equinox-y.