Thursday, February 16, 2012


 This week was busy. Amelia's birthday (pictures to come in the near future), Valentine's Day, and Cookie Day at the Capitol with a rally to support Missouri Midwifery. This is not to mention the usual kid care, ballet classes, visiting with family, and chores.

Clay and I prefer not to go out to eat amidst the madhouse of everyone else celebrating Valentine's Day. However, it is the first day that we "officially" started dating each other (in other words, Clay brought me a small gift and showed up at my then current abode, The Cabin, for dinner and a movie). This year we celebrated seven years together.

I managed to make a semi-fancy supper, completed mostly after the kids were settled in bed. It was especially nice since it was the first time we got to put my beautiful new white dishes to use. It almost felt like we were at a restaurant with candlelight, and no other people (bonus). The only downside to being chef and patron was that we had to eat our appetizers quickly so our supper didn't get cold.

Since I happened to be out of prime cuts of steak, I settled for stuffed chicken breasts wrapped in bacon. You can't go wrong when there is bacon involved. I tried this fabulous recipe, for the second time, and it was absolutely delicious, for the second time. It is courtesy of one of the many wonderful contributors in Hot Providence. The best cookbook to ever come out of Moscow, Idaho.

Feta Stuffed Chicken Breasts

 1 10 oz. package frozen chopped spinach, thawed
4-8 oz. feta cheese
1/2 C. sour cream
1 garlic clove, minced
6 large boneless skinless chicken breasts
salt and pepper to taste
1/4 C. flour
1/2 tsp. paprika
12 strips of bacon

Drain the spinach and squeeze dry. Mix with the feta cheese and sour cream in a bowl. If the chicken breasts are too thick pound them out a little. Cut a pocket in each chicken breast. Sprinkle with salt and pepper. Spoon the spinach mixture into the chicken. Press the pockets closed with wooden picks. Mix the flour with the paprika and lightly dust over the chicken. Wrap two pieces of bacon around each chicken breast. Place a greased rack in a baking dish and arrange the chicken so that they do not touch each other. Bake, uncovered, at 325 degrees for 1 hour.

Our dinner menu included:
Salad with Walnuts, Dried Cranberries, Onion & Parmesan with Olive Oil & Lemon Juice
Artisan Bread with Olive Oil and Italian Seasonings
Feta Stuffed Chicken Breasts
Apples lightly fried and sprinkled with Cinnamon and Pepper

Champagne & Raspberries for dessert.

What did you have for St. Valentine's Day?


  1. Oooooh man. I am definitely making these sometime soon. We had a very bacon-full Valentine's Day too, it was glorious.

  2. can I just say "YUM!"? :)
    that's amazing, Elissa... what a feast! And 7 years together is definitely something to celebrate!
    keep going strong!
    love you!