Pinterest Obsessed

I could spend hours on Pinterest.  When I get my mind wrapped around a project, I go to Google images or Pinterest and download a ton of images of ideas for the projects I want to complete.  Outdoor kitchens, trim detail for a door overhang, firepits, landscaping, outdoor movie screens, slope retaining walls ... they got it covered with so many great ideas.   I download a ton of images and then have to eliminate and finalize the more realistic ideas.  Now, I just need to clone Tim and myself to get it all done.   The above are just some of the projects that we are considering for this summer.  Lots to think about.

Stuffed Chicken Breasts with Goat Cheese, Kalamata Olives and Scallions

Saturday night, we did not cook and went and had dinner at Andes Hotel in Andes instead. We rarely dine out up here and it was nice for a change.  The restaurant was hosting a theatre group from Woodstock and throwing a dinner theatre event with an interactive show similar to Tony and Tina's Wedding.  It looked fun and we will have to plan on going the next time they have a show.  Meanwhile, we had a nice meal and they always have great wine.   On Sunday, Tim made a quick lunch with chicken breasts and some leftover kale and brussels sprouts.  He roasted the brussels sprouts with parmesan cheese and walnuts and roasted kale crisps and then stuffed chicken breasts.  It was delicious.

Stuffed Chicken Breasts with Goat Cheese, Kalamata Olives and Scallions

2 oversized chicken breasts
Olive Oil
2 cups Goat Cheese
1/2 cup chopped Scallions
1 cup chopped Kalamata Olives
Salt
Pepper

Preheat oven to 375 degrees.  Mix goat cheese, olives, scallions, salt and pepper in a medium bowl.  Using small sharp knife and working with 1 chicken breast at a time, cut 2 inch long slit horizontally into 1 side of chicken breast.  Move knife back and forth in slit to form pocket.  Divide 1 cup cheese mixture among chicken pockets.  Press edges to seal, use toothpicks if necessary to hold while browning. Sprinkle chicken with salt and pepper.

Heat oil in heavy large oven proof skillet over high heat.  Add chicken; cook 2 minutes.  Turn chicken over ; transfer skillet to oven.  Bake until chicken cooked through, about 10 minutes.

Spring Can't Come Fast Enough

This past weekend, we had about 2 feet of snow on the ground and although we have had worse, we are definitely missing last year when we had such a warm winter.  The temperature really warmed up however and I was in a t-shirt and jeans working outside while the snow slowly melted.  By the end of the day - all of the snow looked like it had stretch marks on it as the snow condensed and melted. Mud everywhere but with the consistent snow we have had - we should have a nice wet spring and summer.  The garden is completely buried in snow - I always feel sorry for the garden sheds this time of year - they look so lonely and sad and cold.  However lots of plans for outdoor projects this coming year.  Always in planning mode - I have to focus and take on one project at a time.  I get easily overwhelmed thinking about the things that we would like to do in they yard.  New beds, raised lettuce beds, an outdoor grill kitchen, new firepit, porch awning, more garden beds, trellis fencing, landscaping ... the list is endless.

Devil's Food Cupcakes

We made dinner for our neighbors, Marni and Mel, for her birthday.  Because they aren't big sweet eaters, we made cupcakes instead of a birthday cake.  Tim made devil's food cupcakes and we served them on individual little cupcake stands - very cute.  They were very good.

3/4 cup unsweetened Dutch - process cocoa powder
3/4 cup hot water
3 cups all - purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream room temperature

1. Preheat oven to 350 degrees . Line standard muffin tins with paper liners.   Whisk together cocoa and hot water until smooth.  In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium - low heat, stirring to combine.  Remove from heat, and pour into a mixing bowl.  With an electric mixer on medium - low  speed, beat until mixture is cooled, 4 to 5 minutes.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add vanilla, then cocoa mixture, and beat until combined.  Reduce speed to low.  Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three - quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.  Cupcakes can be stored overnight at room temperature , or frozen up to 2 months, in airtight containers.

4. To finish, use a small offset spatula to spread cupcakes with frosting.  Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

FROSTING:

1 pound good - quality bittersweet chocolate, finely chopped
2 1/3 cup heavy cream
1/4 cup corn syrup

1. Place chocolate in a large heatproof bowl.  Bring cream and corn syrup just to a simmer over medium - high heat; pour mixture over chocolate.  Let stand, without stirring, until chocolate begins to melt.

2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth ) do not overstir.

3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold it's shape and is slightly lighter in color.  Use immediately ( ganache will continue to thicken after you stop stirring.)