Sauteed Carrots with Dill

 

I hope everyone had a great Thanksgiving!  We took a little trip to New York City so that our kids could experience the Macy’s Parade in person.  This was something I’ve had on my bucket list for a few years and I’m glad we had the opportunity to do it.  We did lots of touristy stuff while in the city, but I have to admit I did miss cooking all of the Thanksgiving goodies this year.  To make up for it I’ll be cooking up a storm for Christmas Day with ham, deep fried turkey and lots of side dishes and desserts.  I’m testing out some new side dish recipes before the big day and this one courtesy of  The Barefoot Contessa was easy and delicious so I thought I would share it with you.

Ingredients:

2 lbs of carrots, peeled and cut into 1/4 coin slices

1 tsp salt

1/4 tsp freshly ground black pepper

2 T unsalted butter

1 1/2 T chopped fresh dill (or you could use flat-leaf parsley also)

1/3 c water

In a large saute pan combine water, carrots, salt and pepper and bring to a boil.  Cover and cook over medium low heat for 7-8 minutes until carrots are tender.  Add the butter and saute for another minute until water has evaporated and butter has melted.  Toss in the dill and stir to combine.  Taste to see if any additional salt and pepper should be added.

 

Ham and Goat Cheese Stuffed Chicken

I’m a big fan of goat cheese.  It’s an acquired taste, but one that I happen to enjoy a lot.  I found a recipe online using country ham and goat cheese and then you stuffed that under crunchy chicken skin and I was sold.  You can use different herbs than what I used and if you don’t like goat cheese try a cream cheese or some other cheese and let me know how it turned out.

Ingredients:

4 chicken breasts with bone and skin

3 ounces of country ham, diced

1T chopped sage (you could also try thyme or rosemary)

2 T olive oil

4 oz softened goat cheese

1T lemon juice

salt & freshly ground black pepper

Preheat oven to 375F.  Heat a large dutch oven over medium high heat and add olive oil.  Saute diced ham for 4-5 minutes until brown.  Remove ham with a slotted spoon and drain.  Season chicken lightly with salt and pepper and then brown in same olive oil on all sides.  Combine goat cheese and herbs in a small bowl and then add lemon juice.  Remove chicken from oil and drain.  Allow oil to cook for a few minutes and then add the oil and any brown bits in the pan to the goat cheese mixture.   Stir to combine and then add some pepper.  Place the chicken on a rimmed baking sheet and stuff goat cheese mixture under the skin.  Bake for 15-20 minutes or until the temperature has reached 165F.