I Love Making!

So I love making things. My favorite things in life are art, making art, talking about art, looking at art, teaching art etc. But I don't have a completely one tract mind! I love making things too! I love making things to decorate my apartment, I loved planting my garden and making nice beautiful produce, and I love making good food!

I had a potluck the other night with some fellow art friends and we got on the discussion about how artists always bring such good, yummy food to potlucks. Part of the explanation for this is that artists, myself included are pretentious and think everything they do is better then common folk, but the bigger part is because we just love making things!

I have been on a roll lately with finding some awesome recipes and I thought I'd share some with everyone! Most of them are very healthy too.
Here are some links:

Butternut Squash Coconut Curry Soup

Flounder with Cilantro Curry Topping

Sweet Potato Casserole

Fabulous Homemade Bread

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Lemon Ricotta Muffins

In addition to making food, I also like to make up recipes! Some are more successful then others, but I always have fun doing it. Here is my latest masterpiece. It was actually really yummy!

Stuffed Chicken with Mushrooms, Spinach and Goat Cheese

• 4 chicken breasts skinless and boneless
• 1/2 cup chopped mushrooms
  
• 5 oz fresh goat cheese
• 1/2 cup spinach leaves
  
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 4 sprigs thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 eggs
  
• Extra-virgin olive oil

Preheat oven to 350. Using a meat mallet, pound chicken to 1/4" thickness.
Chop Mushrooms and garlic. Combine with a pinch of thyme.
Lay a few spinach leaves on each piece of chicken followed by a quarter of the mushroom mixture. Top that off with a tablespoon or so of the goat cheese. Tuck in the sides of the chicken and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper, set in a small shallow bowl. In another bowl, mix the bread crumbs with thyme, garlic and kosher salt, pepper, and a little olive oil. In a thrid shallow bowl beat the eggs.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with cooking oil and carefully transfer the chicken onto it. Bake for 35 minutes until browned and cooked through.

You may need toothpicks to secure the chicken in place while it cooks, depending on how thinly you pound the chicken. I thought it was yummy and Clint loved it too!