Probably not the best way to start a posting, but I am so annoyed!
I had it all planned for the sour cream challenge. I wanted to make beads to decorate a dish, which would require getting my hands on some sodium alginate to try reverse spherification I have spent the last two days trying to find a culinary grade -- grocery stores, pharmacies, compounding businesses, chemical manufacturing companies even. But no luck.
Bummer. I was so excited!
When plan A didn't work, I swiftly began thinking up other concoctions: "Could I, like, freeze sour cream then create a meat or wonton roll around it then bake it so that when you break into the meal sour cream comes pouring out? Or, could I mix it with cream cheese and make spherical mounds?"
Bah -- nevermind.
I settled on stuffed chicken breasts with sour cream, chives and mushrooms with a side of cabbage with onions and bacon bits.
I know, I know.
This was my method: I used a mallet on the chicken to try and thin it out because I was less interested in butterflying the meat. I then salted it and added some onion salt to the mix. Then, I prepped the sour cream.
I went for Cacique Crema Mexicana instead of the typical Americana sour cream. I used to keep this stuffed stocked at home -- back when I was prone to cook imitation Mexican food. It is excellent on tacos, burritos, tostadas, rolled tacos, tortas, enchiladas -- yum!
But I haven't purchased it in some time. It is slightly more mild than generica cream cheese, but smoother and still full of flavor.
I mixed the sour cream with fresh chives and mushrooms before spooning the mixture into the chicken breasts, which I then folded in half, squirted a couple of times with olive oil, sprinkled with a bit of paprika and Parmesan cheese then set to bake for about a half hour.
Then I prepared the green cabbage side dish. I first sauteed some onions, then added the chopped up cabbage before adding a bit of salt and pepper and the bacon bits. I covered this and cooked it on medium heat for a good 15 minutes or so. Just enough to be al dente.
I plated this in a simple way. Pretty good. The Parmesan was a good idea. Cooked in the oven, it ended a nice nutty flavor with the droplet of truffle oil that I added in the end.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Making this carrot and red pepper mash is somewhat time consuming, but it always comes out tasting so, so delicious. I find that I do no...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Rarely will I make a burger, lest I have a special request. That was the case here for a lunch order. What made this burger was the rich f...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...